THIS weekend I was invited to the Artisan Food School at Welbeck in North Nottinghamshire to talk to their students about the inspirational Irish artisan food scene.

THERE’S something very special about Easter Sunday lunch, it feels like a celebration of spring. I’ve just got a beautiful leg of spring lamb from my butcher. A once-a-year treat — sweet, succulent and juicy.

FOR many of us with busy lives Monday to Friday whizzes past in a buzz of activity by the time we get home from work in the evening.

IT’S MOTHERS DAY tomorrow — flowers, chocolates, mugs and pretty cards with cute little messages all have a feelgood factor and show our lovely Mums we are thinking of them on Mother’s Day but how about giving a real surprise?

OUT of the blue a few months ago, I got an email from an enthusiastic girl who had just started a new business called The Cookbook Club based in Dublin, but also online. She went on to give me some background in her inimitable breathless way.

ONCE AGAIN recently the spotlight was turned on independent, grass-roots food producers as the winners of the Irish Food Writers’ Guild Food Awards 2011 were unveiled.

The combination of cheese and beetroot is particularly delectable.

Pat O’Neill from Enniscorthy in Co Wexford produces hand-crafted, dry-cured, tender, well-flavoured bacon and ham, low in salt, with no phosphates and no added water — just pure tasty bacon.

WE BADLY need a reason to celebrate, so let’s join the revellers and merrymakers all over the world and really enjoy St Patrick’s Day.