Read: Irish Examiner | The Cork chef who has led the way in plant-based eating
Denis Cotter has always put vegetables at the centre of the plate in Café Paradiso. Almost 30 years later, the rest of the world has caught up with him.
Category: Work
Freelance work, from newspaper and magazine articles to radio features and series
Read: Irish Examiner | Would you eat sheep milk yogurt?
First published in the Irish Examiner on 6 March 2022. Mayo company Velvet Cloud is giving away their delicious, nutritious sheep yogurt in a bid to get more people to taste the product. Founder...
Read: Irish Foodie | The Lee: Eating from source to sea
First published in the Irish Foodie Spring 2021 magazine. If you were to trace the path of the River Lee from its Shedy Mountain source on the Cork-Kerry border along the beautiful Lee Valley...
Traditional, but with a twist: IFWG Food Awards 2022
As the chair of the Irish Food Writers’ Guild, it has been my honour and privilege to edit this year’s Irish IFWG Food Awards e-zine featuring the 2022 winners. It is fitting that it...
Read: Irish Foodie | Going wild(flour) in Innishannon
Despite the fact that WildFlour Bakery’s Chris Fahey only started to bake professionally in 2020, he’s already garnered a reputation for quality: “If anyone asks, I tell them what I use – local ingredients and Irish ingredients. You can’t cut costs on ingredients.”
Read: Irish Examiner | Eat more veg with Karen Austin’s Food For Today
Get inspired in the kitchen with vegetarian and vegan recipes from Food For Today, the new cookbook from Lettercollum Kitchen Project’s Karen Austin.
Read: Irish Examiner | Comfort cooking for cold nights
An edited version of this feature was first published in the Irish Examiner on 15 September 2021. As the weather gets colder, our thoughts turn towards hearty meals but does comfort food need to...
Read: Irish Foodie | When the florist met the chef
“Flowers brought us together,” laughs Attwell. “When I came down here Mags was the only person I knew and flowers brought us together. For me, West Cork is all about the flora. Even its symbol – the fuschia – is an edible flower. The things that grow here naturally are unreal, the produce, the flowers.”