WE’RE all still buzzing here since the Literary Festival of Food and Wine at Ballymaloe over the bank holiday weekend.

HERE in Ballymaloe we are so excited about the first ever Ballymaloe Literary Festival of Food and Wine taking place in Ballymaloe House; at the Grain store and Ballymaloe Cookery School.

AT LAST, restaurants are reporting an increased appetite for eating out; perhaps those green shoots really are sprouting. I’ve had several requests from readers for an update on the London food scene. Lots of good things are happening over there – despite the cautious atmosphere, many young people are “chomping at the bit” to open cafes, restaurants and gastro pubs.

Thomasina Miers spent 12 weeks having fun, cooking, and developing her passion for food. Always eager to learn she soaked up every scrap of information like a sponge. After the course she headed towards west Cork to meet artisan producers and spent a happy time immersed in the cheese making with the Ferguson family at Gubeen near Schull.

IN JANUARY 2002 a tall gangly irrepressible girl with thick dark curly hair and a wonderful gappy smile arrived at Ballymaloe Cookery School in a cute little Renault Deux CV.

From Cook, by Thomasina Miers.

From Cook, by Thomasina Miers.

From Cook, by Thomasina Miers: These truffles are easiest to make in big batches and you can store them in the freezer until you need them. They are brilliant for packing into boxes and giving as presents to friends.

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

From Cook, by Thomasina Miers: These truffles are easiest to make in big batches and you can store them in the freezer until you need them. They are brilliant for packing into boxes and giving as presents to friends.

Two new recipe booklets to encourage use of Irish Speciality and Artisan Foods have recently been published by Estragon Press and supported by Bord Bia.