'Buy great ingredients from great Irish suppliers, cook them well and don’t mess around with them too much' is chef Baz Smith's approach, writes Gillian Nelis
Farrell and St Clair Miller are on to a winner here with a menu that will please traditionalists - and the adventurous
There's no harm for us all to look at how spend our money on food - and whether our diet is varied enough, writes Gillian Nelis
Indie Beer Week raises a glass to sector’s potential
You can dine like a queen while also doing yourself no end of good, writes Gillian Nelis
VENUE : La FougÈre goes back to the 1920s An extensive overhaul has turned La Fougère, the res...
Ask the managing director of Kettyle Irish Foods what he does for a living, and he’ll reply that he controls water. But that’s only one of the steps required to create some of the tastiest beef in the country
I’ll be sticking to the olive oil - and my twice a week oily fish habit - for a while yet, writes Gillian Nelis
It was, by some measure, the worst value meal we have had in ages
Graham Neville’s food whispers rather than shouts, and it is all the better for it
Food awards : Irish Food Awards deadline approaches Food producers planning to enter this year’...
More international hotel brands on the way
The Co Westmeath music and lifestyle festival has signed up Veuve Clicquot, the champagne house founded in Reims in 1772, as a sponsor
The US cosmetics queen makes the case for the enduring power of make-up
Barry, Keating and their team haven’t stayed in business this long without doing lots of things right
