Read: Irish Foodie | Irish craft millers
It took a pandemic, says James Kelly of Ballymore Organics, “for people to develop an appreciation of the provenance of flour and of the synergy that it has with other quality Irish products.”
Category: Work
Read: The Echo | A guide to school lunches
Got the lunchbox blues? I wrote a guide to school lunches for The Echo’s Back to School WoW section this week. It’s been a long, hard six months and although I know my ladies...
Read: Irish Examiner | Movie night with kids…in the kitchen
An edited version of this feature first appeared in the Irish Examiner on Saturday 15 August 2020. It was such fun to research and write with my young assistants – I’ve rarely seen them...
Read: Irish Examiner | The hands that make the plates
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.
Cheese, chocolate & black pudding: Irish Food Writers’ Guild Awards 2020
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: Irish Examiner | Eat Limerick
An edited version of this feature was first published in the Irish Examiner on 22 September 2019. Limerick was a city I learned by walking, with a side helping of food. Growing up an...
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...
Read: The Echo | Show some lunchbox love
An edited version of this feature was first published in The Echo on 28 August 2019. The kids think that the summer holidays will never start, the parents think that they’ll never end –...