The original idea was simple: Try to do something different, something that celebrates the restaurant world in a new, more relevant and entertaining way, awards from the ground up but it took a whole decade to become a reality.
Sat, 09 Mar, 2019
WE’RE all set for Halloween, squash, pumpkins and gourds of every size, shape and colour are piled precariously on the cookery school table tops, window ledges, in baskets and boxes. They look so beautiful.
Sat, 27 Oct, 2018
It’s such an exciting time in food and even though the figures for obesity and Type 2 diabetes continue to increase, there are real grounds for optimism as growing numbers don their Lycra and take to their bikes or run or swim or walk.
Sat, 22 Jul, 2017
Thu, 16 Mar, 2017
WE CAN whinge all we like about the state of the economy. We can rant and rave and blame but, apart from letting off steam and maybe raising our blood pressure, it’s unlikely to get us very far. So let’s count our blessings and try to focus on the positives.
Sat, 11 Dec, 2010
The Ballymaloe ice creams are very rich and very delicious, made on an egg mousse base with softly-whipped cream and flavourings added. Ice creams made in this way have a smooth texture and do not need further whisking during the freezing period. They should not be served frozen hard. Remove from the freezer at least 10 minutes before serving.
Sat, 20 Jun, 2009