Ireland

Louise McGuane – The owner of Chapel Gate whiskey makes bacon and cabbage with a twist, illuminates the lost art of whiskey bonding and outlines the perils of having 24,000 litres of alcohol in her shed

Bacon Loin With Chilli Cabbage & Boiled Potatoes – “What I’m doing here is very traditional, we’re having bacon and cabbage, but it’s with a twist. The bacon’s been in [the slow cooker] a while because it takes forever

Louise McGuane’s Clare Address Book – The owner of Chapel Gate Whiskey recommends a "phenomenal" seafood pub, an Irish cheese specialist and a favourite long-running bakery

Inside Louise McGuane’s Kitchen – The whiskey bonder picks out some very good local beer, an Irish whiskey-tasting glass named after a mythological race, and her favourite food website

The Family Cure – Frank Krawczyk mastered the art of charcuterie at his home in West Cork. Now his son Rob, one of Ireland’s most exciting chefs, is picking up the baton

Sam Gleeson & Niamh Fox – At their idyllic home in West Clare, the furniture maker and chef cook meat from their own pigs, recall very different childhood meals and explain why food tastes better in a van

Inside Sam Gleeson and Niamh Fox’s Kitchen – The furniture maker and chef pick out one of Ireland's best beers, a curious metal gadget for scraping coconuts, and a favourite Jamie Oliver book

Sam Gleeson and Niamh Fox’s Ireland Address Book – The furniture maker and chef recommend a great pub for cheese toasties, their favourite place to go in Ireland for a special meal, and a local community farm run by surfers

Borlotti Bean Stew – This delicious stew was made for us by Niamh Fox and Sam Gleeson at their home in Co Clare, as part of a lunch that also included pork chops, roast

How To Make: Pollock En Papillote – The owners of Dublin's Fish Shop prepare a delicious (and inadvertently patriotic) fish dish in the back garden of their Dublin restaurant

Takashi Miyazaki – The chef-owner of Miyazaki in Cork makes a succession of extraordinary dishes for lunch, recalls his days as a teppanyaki chef to the stars, and explains why Japanese food is like a treasure box

Kombu-Cured Monkfish, Chorizo Crisp & Seaweed Dressing – “Normally people cure meat or fish using salt and lots of sugar. I don’t use either in this recipe as kombu’s quite unique – it has its own saltiness and

Takashi Miyazaki’s Cork & Galway Address Book – The chef-owner of Miyazaki in Cork recommends a restaurant for special occasions, an otherworldly mushroom farm and a world-class food market

Inside Takashi Miyazaki’s Kitchen – The chef-owner of Miyazaki in Cork picks out a clay barbecue, a surrealist cookbook and the craziest mushroom we've ever seen

Touring: Cork City’s Watering Holes with Caroline Hennessy – A leading authority on Irish brewing takes us on a boozy tour of Ireland's culinary capital

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