Award-winning blog of Irish food writer and broadcaster Caroline Hennessy.
While the Irish culinary renaissance has seen chefs wholeheartedly embrace the farm to fork, locally produced ethos, some go even further than food, looking beyond the normal plate suppliers to source bespoke pottery.
While the Irish culinary renaissance has seen chefs wholeheartedly embrace the farm to fork, locally produced ethos, some go even further than food, looking beyond the normal plate suppliers to source bespoke pottery.
It was not a good week. The airwaves and my feeds were full of horror and rage at what had happened in the US – some useful links here from #BlackLivesMatter – we were...
It feels as if there’s been a lot more sweet things around the cottage lately. This might be due to a combination of the girls baking more – thanks to cookbook gifts from the...
Smallies – frustratingly – change their minds about food. Cue lines from me like: “But you liked this pasta / rice / cheese / breakfast / lunch / dinner only last week! Little Missy,...
When times are strange, we all need brownies. My double chocolate porter brownies date back to the earliest days of Eight Degrees in 2011. It was a well road tested recipe – I still...
While my first port of call in an crisis would often be the comfort of cinnamon rolls, when there’s no opportunity for yeast to take its sweet time, these cinnamon sugar-topped scones are a...
At the start I was frozen, pinned to the moment by that first big announcement about the schools closing. I was in work, listening online to Leo broadcasting live from Washington (“Can I speak...
When all around is madness, the kitchen – its rituals and habits – can be sanity. I’m not talking about the must-do-everyday breakfasts and lunches and dinners and snacks (why on earth do children...
