Saturday August 15, 2020

The Chef

You know the way fashionable restaurants are mad keen on making ‘crushed potatoes��� - made with olive oil and crushed peppercorns and God knows what?

13th March, 2010

You know the way fashionable restaurants are mad keen on making ‘crushed potatoes’ - made with olive oil and crushed peppercorns and God knows what? Well, I run a mile from stuff like that, especially as the spuds that get crushed are so often the blameless little new season ones that need no help whatsoever.

Certainly, they don’t need any fancy treatment.

But - and this is a big but -...

Subscribe from just €1 for the first month!

Exclusive offers:

All Digital Access + eReader

Trial

€1

Unlimited Access for 1 Month

Then €19.99 a month after the offer period.

Get basic
*New subscribers only
You can cancel any time.

Annual

€200

€149 For the 1st Year

Unlimited Access for 1 Year

You can cancel any time.

Quarterly

€55

€42

90 Day Pass

You can cancel any time.

2 Yearly

€315

€248

Unlimited Access for 2 Years

This product does not auto-renew

Team Pass

Get a Business Account for you and your team

Share this post

Related Stories

The best writing and and the biggest stories of 2019 from the Business Post

Richie Oakley | 7 months ago

Denis O’Brien is back in court, residents continue to fight the Council on halting site and a row surfaces in government over rent control proposals

Leanna Byrne | 4 years ago