Articles

Barbara Collins looks at the way trends are going, as seen in two very different - but equally popular - restaurants… It’s a case of one extreme to the other when it comes to what two eateries are doing to drum up business this month. Simply Crispy Café started as a joke on a website, but when people started asking where they could get crisp sandwiches in a Belfast café it became reality.
more...

KRISTIN JENSEN - co-author of Slainte! The complete Guide To Irish Craft Beers and Ciders - introduces us to one of Ireland’s newest craft beers, Wicklow Wolf American Amber
more...

Martin frequently gets asked what does he miss from Ireland, or what does he find better out in France and this has inspired him to make out two lists: Ten Foodie Things Which Ireland/France do Better
more...

2015 is the UN FAO’s Year of Soil. The year-long project aims to raise awareness in society about the ‘profound importance’ of soil for human life and promote the sustainable management of soil. FAO Director-General José Graziano da Silva said that we are not paying enough attention to soil, our ‘silent ally’, which I reckon is an understatement – as a society we’re paying no attention whatsoever to our soil.
more...

At Castlefarm we have a number of allotments, which people rent to grow their own food. It is nice to be able to share our land with people who are interested in growing their own food. It’s hard work, but well worth the effort and we help as much as we can.
more...

Blood oranges are a variation of the familiar orange (Citrus x sinensis) with slightly reddish tones showing in the skin and deep, in some cases almost blood-red, flesh. They are grown mainly in Mediterranean countries and one, the Arancia Rossa di Sicilia ( the Red Orange of Sicily), has PGI (Protected Geographical Indication) status.
more...

This month Marilyn Bright talks to Gerard Collier, recently named BIM Young Fishmonger for 2015. Gerard works every day within sight and sound of the sea at Clogherhead's picturesque Port Oriel. Always drawn to the busy comings and goings of the fishing boats, he remembers cycling down to the harbour as a schoolboy, cadging jobs mending nets or tailing prawns.
more...

What could be more comforting in the cold, dark days of late winter than hearty dishes based on the nation’s favourite vegetable, the spud. Or any dish with a lovely big, steaming baked potato on the side? Okay, strictly speaking it’s a tuber rather than a vegetable, but we all think of it and cook it like a vegetable.
more...

What better food could there be to begin a new year than a comforting and healthy sausage. While sausages are an all-year food, they’re especially appealing in the early months when the weather can be harsh and comfort food is the order of the day, along with simple cooking and pocket-friendly prices. Add to that the feel-good factor of serving up a different kind of sausage, made with fresh fish, and you have a winner on your hands.
more...

Barbara Collins on the groundbreaking collaboration between three complementary artisan food producers in the West of Ireland
more...