I’ve eaten many a traditional Irish dish, but deliciously perfect and perfectly delicious Carrageen moss pudding … nothing, nada, zilch. Is it because the crucial component is ‘seaweed’?

On a journey to find Cork's latest fried chicken outlet in the Marina Market, Joe McNamee finds himself dining at the market's Bowld and Delhi2Cork

We should be primarily investing in a national network of small- to medium-scale growers producing a variety of different vegetables and fruits each year

My next trip to Harnen will happen very soon and we plan on popping open a bottle and letting lunch linger right through until closing time.

My favourite food seasoning is people. Eating with others always makes food more enjoyable.

Entering Kelly's made me step back in time. One minute I was strolling through sun-blasted and cosmopolitan 21st-century Cork city, the next minute I was in an upstairs restaurant I last visited a full half-century ago

The primary ingredient for most blood puddings was traditionally pig’s blood but Kate Ryan's new book also examines the alternatives, as well as other ‘cousins’ of the black pudding such as traditional Cork Drisheen and Limerick’s packet.

There has been a drive for some time to make Cork ‘Ireland’s Gastronomy Capital’, and to secure the official title of ‘World Region of Gastronomy’, by 2030

I will be handing out no merit badges here. Maybe Lennox’s wasn’t so bad after all.

Joe McNamee explores the growing appeal of pop-up dining and why some restaurateurs see the trend as a threat