MICHAEL KELLY and his merry team of GIYers are definitely ‘ change makers’. Similar to Slow Food, this movement was born out of frustration and indignation. 

Plans to reform Europe's fishing industry would not stop the destruction of fish stocks for at least another decade, campaigners claimed today.

WE’RE bursting with pride here at the Ballymaloe Cookery School these days: three of our past students have books in the bestsellers’ list.

I’VE just returned from Bristol where I spent two days judging the Soil Association Organic Food Awards with food writers and celebrity chefs including Hugh Fearnley Whittingstall, Giorgio Locatelli, Matthew Fort and Fiona Beckett.