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.”
Bibliocook - All About Food Blog
Get inspired in the kitchen with vegetarian and vegan recipes from Food For Today, the new cookbook from Lettercollum Kitchen Project’s Karen Austin.
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...
Brussels sprouts: the mini cabbage that (almost) everyone loves to hate. Grown in Ireland and available everywhere at this time of the year, why is the world split into sprout lovers and haters?
“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.”