- Yum! Just inhaled a salad box from Lolly & Cooks. Those gals know how to do salad. Perfect for this pretty spring day! #
- @8degreesbrewing @newsofthecurd yep, certainly did! #
- @etienneshrdlu ...the upr floors were supposed to be offices & swanky restaurant, became gov dept offices & canteen - w/ gold domes & views! #
- @etienneshrdlu crèche, bar, cinema, left luggage & really beautiful top floor restaurant w/ mosaic covered balconies & gold domes inside... #
- Said to hear #PatScott talk about the "civilised facilities" that the "departure shed" Busaurus has become used to have #rte #
- Excellent! Patrick Scott: Golden Boy just started on RTE1. Lovely. A nice reminder to pop into IMMA tmrow. http://t.co/IGCWzPp1NR #
- Two of the best of many highlights at @newsofthecurd supper tonight. Nice work Kevin, Robin & @8degreesbrewing! http://t.co/YfHT85xUPK #
- “@libertygrill: Nice of @menupages_ie to threaten us, when we asked them to remove their booking system. http://t.co/X2vkZh9LaJ” ouch! #
Category Archives: Issues
Here’s a question that just popped up in my inbox: Can a wonky potato, some markers and a packet of crisps change the course of Irish Agriculture? It was asked by a woman who will be familiar to many people interested in the future of Irish food, the inimitable Kaethe Burt-O’Dea. The implicit question being posed by Kaethe was also, do you fancy a healthy and unique day out this coming weekend, where your physical work out is rewarded by a bag of spuds for the Christmas table AND a good story to tell while you’re eating them, one that involves you helping to save the future of Irish agriculture? Kaethe is one of founders and drivers of SPUDS, which was launched in 2012 “as a proactive response to the decision to trial genetically modified (GM) blight resistant potatoes in Ireland”. Read the rest of this entry
What would you pay for an eight-course tasting menu? Cooked for you by nine super-enthusiastic third-year culinary students? Based on the Slow food concepts of ‘Good, Clean, Fair’ and featuring 99% Irish-produced ingredients? And served in a Dublin city-centre venue? Read the rest of this entry
Look tasty? That’s what I thought when I tucked into it on the buzzing balcony of Farmgate Cafe in the English Market at lunchtime today. I was down in Cork presenting a training session on Parma ham and Parmesan cheese … Read the rest of this entry
Listen. What’s that noise?
It’s Galway calling. I’ve been trying to ignore it for days, even weeks, but it won’t stop at me.
The city that’s really a village (in the same way that Dublin’s really a town) is throwing another party this weekend you see. And like all great parties – something this village-city knows a thing or two about – the best action is going to be in the kitchen.
They’re calling this party a food festival, or ‘Galway Food Festival’ to be precise, but of course a party is a party by any other name. Especially when you’ve the likes of Mr Whippy Soundsystem whipping up a soundtrack for the Feast on a Street in Crane Square on Easter Monday afternoon (with roast pig-on-a-spit from Kai & Cava, and a potato-carrying competition to boot). Read the rest of this entry
By the time I awoke to sunlight streaming into my beautiful bedroom above The Tannery Cookery School on Wednesday morning, it felt like myself and the five Euro-toques Young Chef finalists I was travelling with had been away for weeks rather than days… Since hitting the road on Sunday, we had met all sorts of great Irish producers, from butchers, bakers and brewers to farmers, cheesemakers and ice-cream producers. Now it was time to meet some of the people who work with Ireland’s world-class fish and shellfish. Read the rest of this entry
We need to talk. I haven’t been blogging much in recent weeks. I feel I need to explain.
You might think it’s because I’ve been busy off living my life, not giving you a second thought. But quite the contrary. It’s not me I’ve been thinking about, it’s you. Or to be more precise, your food.
Yes, the future of your food has been quite the recurring theme in my offline life of late. Read the rest of this entry
Apparently I’m a prime candidate for vegetarianism, or partial vegetarianism. First off I’m female. Secondly I have a post-graduate degree. Thirdly, I am self-employed. And finally, to really seal the deal, I am unmarried and don’t live in a large household.
Yes, according to recent research conducted by the ESRI (Economic and Social Research Institute) into ‘Determinants for Vegetarianism and Partial Vegetarianism’, I’m ticking all the boxes. Read the rest of this entry
A RAW ISSUE: THE RAW MILK DEBATE
Tasty, Nutritious Drink or Threat to Irish Dairy Industry and the Nation’s Health?
Panel Discussion on Proposed Banning of RAW MILK Sales in Ireland to take place at the Sugar Club, Dublin on Tuesday 6 September at 7.30pm. Read the rest of this entry
WHAT? Bloom at Phoenix Park: Ireland’s largest gardening, food and family event, brought to you by Bord Bia WHEN? Continuing every day until Monday 6 June, 10am–6pm WHY? Apart from the inspiring show gardens and range of plants for sale … Read the rest of this entry
It’s already proving a busy week for Irish food. Not only did today kick off the first day of the Eat Only Irish For a Week campaign, the brainchild of Brendan Allen of Castlemine Farm in Roscommon (who rears some mighty tasty lamb, should you ever come across it). It’s also Day Two of the week-long Heart|Land series on RTE radio and television, a series which explores our relationship with the land from which we once coaxed our breakfast, lunch and dinner. Read the rest of this entry