AS YOU may have gathered by now the Dublin restaurant scene is as vibrant as it has ever been and the great news is that the standards are staying high. If you want to experience it you could start at the bottom of South Great Georges Street and walk towards Rathmines and you will pass several excellent restaurants at all price ranges on this route alone.
Part of this year’s Cork Midsummer Festival programme, Cocina Pública, a Chilean art project featuring a mobile kitchen housed in a shipping container, is to set up in Cork’s South Parish community seeking local food heritage, including recipes and techniques, to bring the community together through theatre, food and eating.
May is sustainability month in the Irish Examiner and last week I wrote about the challenges facing wine makers and wine drinkers as we all try to lower our carbon footprint. I’m sure some people were aghast at my recommendation of wine in a bag as despite it having a lower carbon footprint than glass it just feels wrong.
The exceedingly swish Castlewood House team up with town neighbours Dingle Cookery Schooland photographer Monika Coghlan of Pepperazzi for a Food Styling & Photography weekend with a workshop including cookery demo and lunch from DCS proprietor and all-round force of nature Mark Murphy at the school, a craft brewery tour at Dick Mac’s pub as well as Sunday lunch from The Little Cheese Shop.
Two brave David’s to talk about this week — David Whelehan of Whelehan’s Wines which opened in December in the old Silver Tassie pub in Loughlinstown on the N11; and Dave Gallgher of Green Man Wines in Terenure which opened last month.