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It’s the time of year again, when I find myself shouting about the star factor of luscious lamb from thatched cottage rooftops and castle ruins. The good news is that my friends at Lamb – Tasty, Easy, Fun have given me a few lovely lamb recipes to try out like they graciously did last summer as well.

For me, not much else beats the flavour of lamb.  Continue reading »

Downward dog

A post by The Beer Nut at The Beer Nut

Dublin’s most eagerly-awaited new pub finally clicked open the doors at the beginning of the month. UnderDog is situated in the basement of Brogan’s pub on Dame Street and boasts 18 constantly rotating keg lines plus a cask beer engine. Its other (tragically) unique selling point is that it’s the only beer pub in Dublin where you can find out what’s available before going in and looking.  Continue reading »

Clayton’s Globe Goes Local
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English Market a Tasty Source

Steak

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As most of you know, there’s a new name on the Clayton Hotel in Lapp’s Quay.  Continue reading »

The recent announcement of Michelin-starred street food in Dublin, courtesy of Tiger beer, definitely caused a bit of buzz. At €10 per ticket, the Tiger Street Eats event offered the chance to try the world famous chicken from the Hong Kong Soya Sauce Chicken Rice & Noodle street food hawker stand.  Tiger Street Eats is a concept designed to showcase the vibrancy of Singapore streets, and has already travelled to Auckland, Kuala Lumpur and New York.  Continue reading »

Amuse Bouche

A post by Cork Billy at RESTAURANTS AND FOOD

So there I was in the Jura, ready for my final pilgrimage. I was looking forward to tasting – for the last time – my favourite treats: some Cancoillotte, a bite of mature Comté, and a bottle of Monique Genevez’s Arbois wine. I would tread the last blades of grass, snap the last twigs, before the final plunge. My pilgrimage. My own personal Lourdes… hoping for a miracle..

It came to me during the night, in Monique Genevez’s gîte.  Continue reading »

Donegal’s newest Food Festival kicks off this weekend in Letterkenny with an action packed program of events over Saturday 29th and Sunday 30th July 2017!

Off The Street Food Festival, Donegal’s first ever Irish Street Food Festival, will feature local food producer’s stories, food talks, cooking demonstrations, music and entertainment and a host of Donegal Street Food!  Continue reading »

Food On The Edge is a global conference, founded and directed by Galway chef JP McMahon, that brings chefs and food industry speakers, from all around the world, together in the City of the Tribes, to discuss the future of food and the food industry.

The symposium’s aim is to generate debate, discussion and thought leadership on the future of food both in the industry and on the planet. The 2017 dates are the 9th and 10th of October.  Continue reading »

Following on from the successful launch of the Newcastle West Food Tour in June, the next tour will take place during Heritage Week on Thursday 24 August when guests will have an opportunity to explore the finest culinary hotspots and rich gastronomic history of the famed West Limerick town.  Continue reading »

Cooking Tips for the Perfect Irish Steak!

A post by noreply@blogger.com (Zack Gallagher) at Irish Food Guide Blog

“…there is no flavour without the fat.”

Irish Beef and Irish Steak are second to none on the world’s stage of top quality meats. Our cattle are predominately grass-fed and this is something that other countries recognise as ’special’ in Irish meats. I believe that this is the main reason that our Irish Beef is the tastiest meat on the planet! 

Sirloin Steak

A good steak is one of those dishes that can simply make or break any restaurant.  Continue reading »

Your summer at Lidl

A post by The Beer Nut at The Beer Nut

Back at the beginning of June, Lidl’s PR folk sent me a selection of beers from their summer range, as well as a press release with details of the whole lot in it. The one in the document that caught my eye was Skrimshander IPA, though only because Twitter buddy Pete Brissenden used to work there. And the brewery is called Hopdaemon, which is terribly awesome and epic. As far as I’m aware this is the first time their beer has made it from Kent to Ireland.  Continue reading »

Superb Evening Meal at Pier One
And So Much More at Kinsale’s Trident Hotel

Three sails power this boat to harbour. View from the Trident bedroom

Pier One is the main restaurant at the refurbished Trident Hotel in Kinsale and we enjoyed a lovely evening meal there recently. If you’d prefer something more casual then downstairs at the Wharf Bar is the spot to go, a lovely room with food all day long.  Continue reading »

Fortnum & Mason claim to have invented the Scotch egg, and have been selling it since 1738. However they may have been inspired by Nargisi kofta – a dish from the much earlier and more exotic setting of the Mogul Empire. Whatever their origins, Scotch Eggs were one of the few nice eggy things I got to cook at school and I have been addicted to them ever since. They are best consumed on the day they are made, otherwise the crust loses its crunchiness – and then, what’s the point?!  Continue reading »

The Wines of Chateau d’Orschwihr: Hard to spell, easy to drink!

The Celtic God of Fire is associated with the warm hillside vineyard of Bollenberg in Alsace. That Celtic god was Belen or Belenus and he was also associated with pastoral life. The Mont de Belen is said to be an ancient place of sun worship and indeed it still enjoys “an exceptional amount of sunshine.”

The general timeframe of grape growth and wine production is about five or six years.  Continue reading »

LOL wut?

A post by The Beer Nut at The Beer Nut

When I reviewed the three lagers from Poland’s staunchly traditionalist Łomża a couple of years ago I did not have the brewery pegged as a bandwagon jumper. But then I was out beer shopping and spotted this limited edition Łomża IPA and had to give it a go.
I consider the bandwagon well and truly jumped, however, because this is very much IPA in the Polish fashion. It’s a deep and handsome bronze colour, a full 6% ABV, and goes all out for the resins.  Continue reading »

Taste of the Week
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Raw Honeycomb from S Bees

Stefan

Raw honeycomb is a real delicacy of nature and our Taste of the Week.  Continue reading »

Pretty well every quotation about failure makes a virtue of it. None of us set out to hash things up. So, why celebrate it? When I set about preparing beef cheeks sous vide, making a bags of it was far from my objective. But, with the beef in a bag, a bags was made and I’m not overjoyed.
I did learn from the experience. Hopefully, I can pass on the wisdom gained by my relative failing, so as you can achieve perfection.. I think that I erred in two ways.  Continue reading »

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Jacques. 
Style and High Standards Since 1980.

Kidneys

The warmest of welcomes. An evening meal of outstanding quality. An exemplary service. An evening to savour. Where?  Continue reading »

Outstanding in their field

A post by The Beer Nut at The Beer Nut

12 Acres arrived on the Irish beer scene a couple of years ago with very much a unique selling point: the beer was brewed using base malt solely from the brewer’s own farm in Laois, malted separately and given back to them for brewing. Originally they had a pale ale contract brewed, and that’s what I reviewed, impressed, here. Since then they have established their own brewery and expanded their range.  Continue reading »

This is going to be another quick mini-review. I simply don’t have a lot of time available at the moment to write lengthy detailed reviews. And given the fact that lunch at Caffe Amore was also a quick daytime affair, it feels appropriate. 

Caffe Amore is on South Great George’s Street across from the junction with Fade Street, and I had passed it many times without fully clocking it. But one Saturday morning when walking past, the daily specials board caught my eye.  Continue reading »

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Chef Greg Expands Brook Inn Repertoire After Kerridge Stage

The Brook Inn in Sallybrook (Glanmire) has recently been included in a couple of national guides but Head Chef Greg Murphy is not resting on his laurels.  Continue reading »