Bringing home the bacon

WE BADLY need a reason to celebrate, so let’s join the revellers and merrymakers all over the world and really enjoy St Patrick’s Day.

Once again, I’ll be in New York helping to spread the good news message about the Irish food scene. I’ll whet their appetite for sweet Irish lamb and grass-fed beef.

Not forgetting farmhouse cheese, fat prawns from Dingle or Ballycotton Bay, nettle soup, Irish stew and bacon and spring cabbage with parsley sauce.