Limerick start-up, the Irish Artisan Charcoal Company, is ambitious to expand beyond Ireland, writes Trish Dromey.

Easter Irish lamb will grace the dining tables of much of the country and at its best there is no finer meat.

A VISIT a few years ago to a pesto maker in Genoa, where the thick sauce originated, showed the wonders of fresh basil grown especially for it. With a fresh, heady bouquet, it was magnificent. 

THESE are not good days to be a wine lover, but spare a thought for anyone foolish enough to turn their love of wine into a career.

Sending Italian- style biscuits to a French cosmetics company based in Belgium is just one example of what an enterprising West Cork company can do.

TASTING and assessing wine is by no means an exact science.

Just rewards

THIS week I want to write about a wine region dear to my heart that is hardly known in Ireland, despite the fact that it is the nearest wine region to Ireland — the Loire Valley.

Trust has become a key ingredient in food production in Ireland, according to the Irish Food Writers’ Guild.

CASHEL Blue Cheese producer J&L Grubb will double its exports to the USA and reinforce its sales routes into Britain, thanks to a new €500,000 fund secured from Ulster Bank.