- @signesjohansen p.s. Lots of great coffee shops, cafés, cocktail bars, markets etc - let me know what you're after! #
- @signesjohansen 2/2 ...but lots more if you have specific requirements! DM me your email & I can send a list. You free for a pint? #
- @signesjohansen yep! Lots of exciting things going on: Woollen Mills, @EttoMerrionRow, @ForestAveDublin would top my list for eats... 1/2 #
- Top 3 chefs in Ireland? Kevin Thornton, Ross Lewis, Graham Neville (in that order) #FWAwards #
- Top 3 restaurants in Ireland? Ox, Restaurant 41, Chapter One (in that order) #FWAwards #
- (2/2) ...Best Service to Mustard Seed #FWAwards #
- Best Ethnic goes to Ananda, Best Casual to @EttoMerrionRow, Best Entrepreneurial Award to John Farrell... (1/2) #FWAwards #
- Best regional chef at #FWAwards this year? (2/2) ...Frankie Mallon of An Port Mor & Graham Neville of Restaurant 41. #
Category Archives: Suppers
I was chatting to someone the other night, and we got on to discussing what each of us worked at. He was in construction recruitment, he told me with a straight face, before adding that there’s a big demand overseas for our highly skilled Irish construction workers. He asked what I did so I explained I’m a journalist and I write mostly about food. Shortly after, he asked did I cook and I said I did. His party piece was potato gratin, he stated rather proudly. What was mine? Read the rest of this entry
It’s National Potato Day today. What do you mean, you didn’t know we have a National Potato Day?
Well, anyway we do. And I’m glad of it.
The thing about spuds is, unless I’m cooking a certain kind of meal involving meat/fish and two veg, which is rare enough, I don’t necessarily have spuds in the cupboard. But I always have rice of various colours, pasta of various shapes, and noodles of various sizes, plus numerous other grains including cous cous, bulghur and quinoa. What chance has the humble spud against such a battery of carbs? Read the rest of this entry
There’s nothing I can think of right this minute more satisfying than the snap of fresh asparagus as it’s being prepared for a quick steambath. There are a few reasons asparagus is such a treat: obviously taste is top of the list… but like the strawberries of my youth, part of aspargus’s allure is that its relatively short natural season means the arrival of a local bounty signals that summer is finally here. Read the rest of this entry