FERMENTATION, the hottest ‘new’ trend in food for the past few years is gradually becoming mainstream as the word gets out that fermented foods are one of the easiest ways to enhance our gut flora. 

All In The Cooking is back by popular demand… I’ve just received a copy from O’Brien Press who had the foresight to reprint Part 1 which was originally published in 1946. 

Thanks to René Redzepi and his team at Noma, food tourists from all over the world are beating a path to the Nordic countries to check out the food revolution that this iconic restaurant has sparked.

WHEN I was a child my brothers, sisters and I ran home up the hill from the village school in Cullohill every day for lunch. How lucky were we? 

In 2009 Darina Allen had a wonderful morning with Mary Keane, learning how to make traditional Listowel Mutton Pies. 

YOU ALL know that I’m fans of Honey & Co, a teeny weeny but soon to be bigger restaurant in London. 

We had our annual Long Table Dinner in the glasshouses a couple of weeks ago. 

WHAT a wonderful time of the year, I know the weather hasn’t been great but the garden is bursting with produce.

IT’S BECOME a bit of a tradition at the Ballymaloe Cookery School for the students to do a fundraiser during the term to support the East Cork Slow Food Education Project.

A READER struggling to decipher labels at supermarkets writes to me: “How on earth do I find food I can trust nowadays?”