THREE or five times a year we invite guest chefs to the Ballymaloe Cookery School to teach a course and give us a taste of their food.

IT’S heaven to be able to eat outside in the evening.

WE’VE just said goodbye to our summer batch of 12-Week Certificate Course students and I’ve just been paid perhaps the best compliment I’ve got when one chap told me: “I’ve learned so much and had so much fun I feel I owe you money!”

THE REVIVAL of interest in baking has enticed people into the kitchens who might never have been seduced by a pot of stew or even a tagine.

FOR vegetable gardeners this time of the year can be immensely frustrating as well as rewarding.

IN THE US something very interesting is happening, it’s virtually a grassroots revolution.

I CAN’T believe I’m queuing in the rain with another hundred-plus people to buy a ‘cronut’ at Dominique Ansel bakery in Spring Street in New York.

I’VE JUST spent a few days in New York on a reconnaissance trip to check out what’s happening on the food scene over there.

WHEN I heard of Honor Moore’s recent passing I was deeply saddened.

WE’VE just had the first of the broad beans and new potatoes, such joy. Several of the grandchildren helped to pick the beans, until we chased them away because they were eating more than they were picking.