Ireland

Gwen McGrath & Ken Doherty – In the calm before a hurricane, the owners of Assassination Custard invite us over for lunch and talk about their travels, the joys of tripe, and why the best food is always the simplest

Gwen McGrath & Ken Doherty’s Dublin Address Book – The owners of Assassination Custard recommend an unorthodox pizza restaurant, the place to go in Dublin for prawn toast and late-night cocktails, and two of their favourite Irish farms

Inside Gwen McGrath & Ken Doherty’s Kitchen – The couple behind Assassination Custard pick out veal bacon, a selection of their favourite vermouths, and eight indispensable cookbooks

Flower Sprouts With Black Garlic Vinaigrette & Ricotta Salata – “This is a dish we serve at the restaurant. Flower sprouts are a hybrid of Brussels sprouts and kale, and they’re lovely. An alternative could be Brussels sprouts (halved and

Rory O’Connell – The co-founder of Ballymaloe Cookery School whips up an effortless three-course lunch, defends the use of recipes, and recalls how his mother made the best plum pudding bar none

Rory O’Connell’s Cork Address Book – The Ballymaloe chef on a pioneering vegetarian restaurant, his local pub and the farmers' market that's "probably the best in the country"

Inside Rory O’Connell’s Kitchen – The Ballymaloe cookery teacher on his favourite olive oil, the best way to grate Parmesan and a "really important" cookbook

Chanterelle Custards With Tarragon Toasts – This dish was cooked for us by Rory O’Connell at his house in Ballycotton, Co Cork, for lunch in September 2017. Serves 8 INGREDIENTS 10g (½ oz/1/8 stick) butter 1

Smoked Mackerel “Tonnato” With Tomatoes, Basil & Eggs – “The classic tonnato sauce is of course made with tuna but here I have used smoked mackerel and I think it is lovely. The sweet vine ripened summer tomatoes and

Tuscan Apple Cake With Blackberry & Geranium Leaf Compote – “I am never quite sure if I should be calling this a cake or a tart but in any event it is delicious and quite easy to make. The origins

Salad on the Windowsill & Other News – In this week's food writing round-up: the pleasures of urban gardening, Chinese food in the Mexico-US borderlands, and a different view of tripe

The Gannet Q&A: Darina Allen – The Irish food writer & teacher on an extraordinary restaurant in Mexico, her biggest food extravagance and the worst thing she's ever eaten

Adventures In Vegetables – The revered Irish chef Denis Cotter on the challenges of setting up a vegetarian restaurant, the freedoms of meat-free cooking, and how his food has become less "shouty" with age

Clovis & Fingal Ferguson – The food producers at Gubbeen show us around their extraordinary farm (taking in a biodynamic garden, a knife workshop and a smokehouse) and blowtorch a pork belly for lunch

Inside Clovis & Fingal Ferguson’s Kitchen – The food producers at Gubbeen on a rule-breaking kombucha, a simple everyday knife sharpener and a cookbook with wonderful combinations

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