The Menu

The Menu: Supportive sisters

Having three fine sisters himself, The Menu is a great man to hymn the praises of supportive female siblings so reckons the alliance of ‘Three Sisters’ from the South-East, Waterford, Wexford and Kilkenny.

More

The menu: Taking responsibility for food

A proud member of the Irish Food Writers’ Guild, The Menu is delighted to bring news of the Guild’s new Social Responsibility Award. 

More
Myrtle Allen

The Menu: Crème de la crème for Euro-Toques Ireland awards

One of Myrtle Allen’s lesser-hymned but no less commendable achievements is her role in co-founding Euro-Toques, in 1986, the European chefs organisation dedicated to guiding chefs in preserving traditional culinary cultures and in the value of using the very best of local, seasonal produce. 

More

The menu: a Father’s Day gift

The menu consents to being showered by Father’s Day gifts from his progeny; less grudgingly, if those gifts are designed to appeal to his innate gluttony.

More

The menu: nibbles with a cultural bent

Unsurprisingly, Our Table, the Cork Midsummer Festival long table al fresco banquet on Cork’s Oliver Plunkett St, feeding 400 white-clad diners, is long sold out.

More

The Menu: Loving the spud

Waterford-based GIY are joining forces with Bord Bia to search for Ireland’s favourite potato, a quest for inner ‘spudlove’, encouraging the growing, cooking and consumption of the National Tuber and participation in a ‘Spud-Off’, whereby local winners compete in a national competition at the GIY GROW festival, in Waterford, in mid-September.

More

The menu: Waterworld

The promotion of local maritime activity as part of the Ocean to City: Cork Harbour Festival (May 30-June 6) is heartening, with one event especially catching The Menu’s attention, Boats & Bites: Boating & Seafood Tasters (June 3, 6pm-8.30pm). 

More

The menu: Nepal fundraiser

The Menu’s great compadre, chef Kevin O’Toole, of Dublin’s Chameleon Restaurant has devised a wonderful fundraiser for Nepal, in Smock Alley Theatre, Temple Bar (May 24), an informal dining experience featuring curry, drinks and dancing. 

More

The menu: Learn it, cook it

The new Kilkenny Cookery School has just been opened by wife-and-husband chef team, Mary and Neil McEvoy. 

More

The menu: Boyne beckons

BOYNE BECKONS

The Menu is forever harping on about the still largely untapped potential for Irish food tourism, where (invariably high-spending) visitors come specifically to a destination for the food and food culture. 

More

The menu: Mighty mussels

The Connemara Mussel Festival (May 1-3) picked up one hell of an accolade last year.

More

The Menu: Dublin Wine Fest

THE UNION OF GOOD FOOD AND WINE

More

The Menu: Camera-friendly food

There is no doubt modern technology has evolved a whole new dimension to the consideration and appreciation of the nosebag.

More

The menu: Community food

The Menu gets greatly exercised about food security — ready access to delicious and nutritious food is a fundamental right. 

More

The menu: A rovin’ we will go

With a saddlebag full of chocolate and a straw bonnet on the bould Neidín, The Menu is taking to the highways and byways once more.

More

The menu: Tourism and local gastonomy

Fáilte Ireland has launched the Irish leg of the 7th EU Eden project, promoting sustainable tourism across Europe with this year’s theme Tourism and Local Gastronomy. 

More

The menu: St Patrick’s Day trail

Suitably decked out in 40 shades of verdant green, a most patriotic Menu is all set to celebrate Lá Fhéile Pádraig, in the only way he knows how: the consumption of the finest of Irish produce. 

More
Derry Clarke

The menu: Bon Vivant Beano

The annual Irish Food Writers’ Guild Awards, in Dublin’s Michelin-starred L’Ecrivain, is invariably one of the finer beanos in the culinary calendar, with Chef Derry Clarke always putting on an exceedingly fine nosebag, each course based on the produce of a particular award winner.

More

The Menu: Plenty for foodies at Cork’s 26th French Film Festival

A fierce man for the moving pictures, The Menu is very much looking forward to Alliance Francaise de Cork 26th Cork French Film Festival.

More

Expert chef, David Rice, boils down art of cooking seafood

The Menu’s most recent visit to Kinsale was for the purpose of first broadening mind before waistband, at the newly opened Kinsale Gourmet Academy, in Ballinacurra House. 

More

The menu: Chocolate tasting in Clonakilty

Joe McNamee visits Clonakilty Chocolate for a seven-course chocolate-themed dinner.

More

The menu: Time to plan the perfect Valentine’s Day surprise

While Mrs Menu informs him that he is not currently in the market for true love and will wind up in traction if he takes to acting otherwise, the feast of St Valentine is nigh upon us and the only route to a man’s heart, through the belly, is a longtime and exceedingly well-worn path for The Menu.

More