Food producer profile: Declan Ryan of Arbutus Bread


Food writer. Broadcaster. Blogger. Author. Marketing at Eight Degrees Brewing. Secretary of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island).

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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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