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.
Freelance work, from newspaper and magazine articles to radio features and series
Three simple products: cheese, chocolate and black pudding. When done right, when made by people who care deeply about provenance, about craft and about the food that they produce, these can be sublime. Cheesemaker...
Read: Journal.ie | 6 vegetarian-friendly alternatives to the classic Sunday roast – Pot roast cauliflower with spiced butter
It’s definitely the weather for a roast – but it doesn’t always have to involve meat. I wrote this feature on Sunday roasts that feature all the flavour, but with veggies as the main...
I’ve distilled more than ten years of air travel (mostly long haul) with my smallies into an A-Z of flying with kids for the Irish Examiner.
This is my sustainability story, a story about building a local sustainable food economy, as told at the first She Is Sustainable: Cork conference.