Food producer profile: Declan Ryan of Arbutus Bread


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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5 Responses

  1. SLJ says:

    I’d love to try this recipe but is 200ml of oil correct? That’s an awful lot of oil for a bread recipe!! There’s a recipe on another site but it’s only 25 ml of oil. The other recipe doesn’t include the cream of tartar and has slight variations in the amounts of other ingredients.

    • Caroline says:

      I think that you’re right – I’ve gone back to the original recipe that I got from Declan and updated it. Mea culpa for not spotting that.

      • SLJ says:

        Thanks for the update! This looks like a different recipe than I was originally looking for but just as delicious. I’ll give it a try soon.

  1. September 16, 2017

    […] weeks ago, Declan Ryan (of Arbutus Bread fame, Ireland's first Michelin star winner and interviewed here by Caroline Hennessy) called in. He'd just got back from Portugal, where Mrs Declan was walking a […]

  2. April 9, 2019

    […] many mornings at farmers’ markets, used to ask for Gudrun’s cheese or Fingal’s salami or Declan’s bread, making a beeline to her favourite stalls at any market. She knew the hands that made her food. […]

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