The Happy Pear brothers have a healthy plan for success
Fruit, vegetables and fibre are the focus of David and Stephen Flynn’s new book
Twelve years ago, David and Stephen Flynn climbed the stairs of their restaurant and food store in Greystones in Co Wicklow to greet the twenty or so people who had signed up for their first ever plant-based, wholefood cookery course.
Nobody would have called it “plant-based” back then, of course – in 2008, we were still a long way from seeing vegetarian and vegan food go mainstream, and that particular phrase hadn’t entered the nutritional...
Subscribe from just €1 for the first month!
Exclusive offers:
All Digital Access + eReader
Trial
€1
Unlimited Access for 1 Month
*New subscribers only
Annual
€200
€149 For the 1st Year
Unlimited Access for 1 Year
Quarterly
€55
€42
90 Day Pass
2 Yearly
€315
€248
Unlimited Access for 2 Years
Team Pass
Get a Business Account for you and your team
Related Stories
Wine: Grape expectations? Think outside the box
As the new year begins, get out of your comfort zone and explore some lesser-known grape varieties
Restaurant review: Gear up for drive-thru takeaway that leaves others in its wake
Dax offers tantalising menus and a wine list to match, making for a real treat to rev up your weekend
Chef’s Table: Comfort food in a cloistered time
This week, lift some of that lockdown gloom with comforting recipes from Eunice Power, a chef and caterer based in Waterford, and
Recipe: Minestrone is perfect for making a fresh start
There are few things as handy as a great go-to soup recipe and this one could be your new favourite
