We are a few weeks into the college year now and for many, it’s been a shock to the system, a moment of realisation when the penny drops that you are absolutely on your own — to get up on time, feed yourself, do your washing and the gizillion other little things we’ve become accustomed to others doing for us.

FIFTY-THREE years ago, in 1964, Myrtle Allen opened a restaurant in her own house in the wilds of East Cork to celebrate the connection between agriculture and gastronomy, uniting a whole food movement of farm to fork eating which has inspired chefs and cooks, not only in Ireland, but all over the world.

Every now and then there’s a moment, a milestone which can indicate the end of an era. For me a recent experience in a West Cork village was just that.

Even if you don’t decide to set up a stall each of these recipes are little gems to add to your repertoire or to start a recipe folder, writes Darina Allen. 

It’s such an exciting time in food and even though the figures for obesity and Type 2 diabetes continue to increase, there are real grounds for optimism as growing numbers don their Lycra and take to their bikes or run or swim or walk.

Three times a year we offer a tapas course, it’s always oversubscribed as is the canapé class. We all love little bites of something tasty and delicious - such a lovely way of eating.