Features

Raise a glass to craft beer

To mark the Irish Craft Beer Festival this weekend, Joe McNamee gets a taste of the local brewing scene.

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Katie Sanderson and Jasper O'Connor in front of the converted boat shed used for the 'Dillisk project', a series of dinners held in a converted boat shed in Aughrusbeg, close to Cleggan, Connemara, Galway

Restaurant trends and 'food democracy' have changed the way we dine

From food tourism — holidays that are all about the restaurants — to annual pilgrimages to high-end eateries, the way we eat out has been transformed.

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Quantity counts more than quality

IT’S hard to say a bad word about organic food. When given a choice, who wouldn’t opt for a plate full of clean, locally sourced fruit and veg? Goodbye pesticides, good riddance chemicals.

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Homemade best: 8 top coleslaws tested

THE Oxford Companion to Food tells us the term coleslaw came from Holland when kool (cabbage) and sla (an abbreviation of a word meaning salad) came together to describe shredded cabbage mixed with mayonnaise.

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Joe McNamee celebrates the modern dinner party

Is the formal dinner party dead? Joe McNamee says it isn’t always easy to create the right mood as he knows from personal experience.

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Joe McNamee in the Sage Restaurant, Midleton, Co Cork. Pic: Denis Minihane.

The finest places to eat in Ireland

Weekend food columnist and McKenna’s Guide contributing editor Joe McNamee is back with his annual accolades. Read on for his best in fine dining, pub grub, afternoon tea and much more, in Cork and around the country.

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Lilly Higgins says know what is in season, because food is cheapest then. Use food well and don't have any waste — if I buy a chicken, I use the whole chicken, including making stock. Picture: Des Barry.

Cooking up a storm: We put six celeb chefs under fire

Six celeb chefs — 12 questions. Lily Higgins, Trish Deseine (recent winner at the prestigious Gourmand Awards), Yotam Ottolenghi and others reveal their dream dinner party guests, memorable meals — and their favourite recipes to create the perfect summer menu to Joe McNamee.

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Rory O'Connell and Darina Allen

The Ballymaloe Literary Festival of Food & Wine is back

AT 9.30am on a glorious Saturday last year, I paused at the entrance to the Ballymaloe Grainstore; was I really going to pass up a rare blast of Irish summer sunshine to instead sit indoors and listen to two guys talking?

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René Redzepi of Copenhagen restaurant Noma is one of the stars of the Ballymaloe Literary Festival.

René Redzepi is on top of the world

Ahead of his first visit to Ireland next month for the Ballymaloe Litfest, René Redzepi talks to Joe McNamee about his culinary revolution.

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Simon Hopkinson in the kitchen: As a young man he found being a chef hard going, but by the age of 21, he had opened his own little establishment, a tiny little restaurant called The Shed.

Simon Hopkinson is a master at work

Simon Hopkinson is one of the big names coming to Ballymaloe next month. He talks to Joe McNamee about his life-long passion for food and cooking.

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Thomasina Miers: She took to Ballymaloe with such enthusiasm, she found it hard to return to England.

How award winning chef Tommi Miers dropped eveything to follow a dream

She began her career at the Ballymaloe Cookery School. Now the owner of a chain of Mexican restaurants in London, Thomasina Miers is returning to her roots for the Litfest. This story is enriched with multi-media content

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