John and Sandy Wyer at their home in Ringsend, Dublin. Photograph: Cyril Byrne

‘I get very bored easily, but I always love a bit of glamour’

Saba chef Tao and owner Paul Cadden

Plus: Clodagh McKenna demonstrates breadmaking; west Cork gears up for its annual food festival; and Italian chef Alberto Magnano(...)

As well as making sorbet and dairy-free ice-cream, Louise Ryan and Aisling Murphy run a branding and design agency in Cork called Ball & Socket

An award-winning sorbet from Cork; don’t fear the Reaper and milder chillies

Eddie Attwell . . . a new Irish TV chef in the making

Eddie Attwell, head chef at a hotel in Virginia, Co Cavan, competes for a chance to cook at a 90th birthday banquet for Queen Eliz(...)

The siblings behind successful Dublin restaurant Coppinger Row set their sights on waterside venue

Owners of Ristorante Rinuccini in Kilkenny, have opened up the work space to the extended bar area, so diners can see the team of nine chefs at work

A food business incubator in Cork, an open kitchen in Kilkenny and making a wedding cake

Ashling O’Carroll's Twisted Honeycomb flavoured popcorn beat some 12,000 entries and will be stocked in shops in October.

Twisted Honeycomb, one of 12,000 flavours entered, triumphs after 16,000 public votes are cast

Robert Collender, James Ellis and Luke Matthews of Mews, Baltimore, Co Cork

A new breed of Irish food professionals are taking the plunge and opening their own restaurants

John Wright is  visiting Croan Cottages for a weekend Walk on the Wild Side (August 27th-28th)

River Cottage weekends; mushroom vinegar ketchup and cep oil from Ballyhoura; curry awards

Award winner: Pat Whelan (right) with Tom Carton at James Whelan butcher’s shop in Avoca, Monkstown, Co Dublin. Photograph: Dave Meehan

Over 600 products take top honours in blind-tasting competition

Some like it hot:  Carolina Reaper chilli peppers

The Carolina Reaper measures 1.5m Scoville units – 400 times hotter than the jalapeno

Chef Eric Heilig of Luna restaurant and and his front of house colleague Floriane Loup of the Pig’s Ear take charge

Ballymaloe Cookery School. Photograph: Eric Luke

A celebration of island produce from vegetables to dairy, and from Ireland to Ibiza

Chef, food product developer and herbal medicine advocate Freda Wolfe has set up Wild Irish Foods

Chilli pastes, therapeutic teas and fresh sprouts

French lawyer, journalist and activist Maria Canabal is a keynote speaker at Athrú 2016, a conference on gender equality in culinary arts, which takes place in Galway on July 18th and 19th

Conference in Galway to address gender balance in the catering and hospitality industry

Béatrice Peltre has turned her food blogging hobby into a profession, learning how to feed her growing family using healthy ingred(...)

Brooklyn is where to find on-trend food in New York, and Michelin three-star Brooklyn Fare,  serves a tasting menu featuring ‘really precise cooking’, in ‘simple surroundings’, according to chef Graham Neville

From Michelin-starred meals in Spain and New York to simple Italian suppers, Irish chefs recommend their favourite holiday meals a(...)

Jette Virdi: ‘I like cooking with lamb. My boyfriend is from New Zealand, so we have a love of lamb in our household’

In between readying her first homewares collection, Jette Virdi gives tips for outdoor dining and three recipes

Mussels go into shock if over-handled, so do it immediately before you cook them

Bord Bia has launched a new campaign – #flexyourmussels

Guess who’s cooking dinner? Fifteen of Ireland’s top chefs are swapping kitchens  and tickets have just gone on sale

Euro-Toques Ireland is celebrating its 30th anniversary with three collaborative pop-up dinners

Italian chef Massimo Bottura, whose restaurant was recently voted best in the world, will speak at the Food On The Edge symposium in Galway in October

More than 40 internationally renowned chefs, including Massimo Bottura, whose Osteria Francescana was recently voted best restaura(...)

Valoriani wood-fired ovens: “a professional quality wood-fired oven in a domestically friendly format”

Marie-Claire Digby rounds up this week’s food news

Sasa Sestic from Australia, World Barista Champion 2015, during a judging session at the championships in Seattle last year. Photograph: Jake Olson for World Coffee Events

As competitors in the World Barista Championship get put through their paces at the RDS in Dublin, we get some brewing tips from (...)

Baz Ashmawy (centre) with  GAA All-Stars Kilkenny hurler TJ Reid (left) and Mayo footballer, Aidan O’Shea. Photograph: Brian McEvoy

GAA All-Stars hurler TJ Reid and footballer Aidan O’Shea make breakfast, lunch and a nutritious snack for the celebrity Bainisteoi(...)

Marie-Claire Digby rounds up this week’s food news

Fáilte Ireland’s new food champions (front row, l to r) Jacinta Dalton, Gabriel Faherty, Olivia Duff, Ketty Elisabeth, Garrett Fitzgerald, Chris Molloy, Ruth Healy and Brid Torrades. (Back row, l to r)  Kevin Ahern, Seáneen Sullivan, Claire Dalton, Tom Flavin, Judith Boyle, Ivan Varian, Aine Maguire, Pádraic Óg Gallagher, Patrick Ryan, John Relihan, Anthony O’Toole and Niall Sabongi. Photograph: Pat Moore

Chefs, brewers, bakers, writers and publicans appointed as food ambassadors to tell visitors how to find the best Ireland h(...)

Chefs and Euro-Toques members Ross Lewis (left), and Sunil Ghai, with  Darina Allen.

Myrtle Allen (92), founder of Euro-Toques Ireland, honoured at awards presentation

 Patrick Powell, head chef at London’s Chiltern Firehouse: “Managing 50 chefs and ensuring we continue to deliver the high expectations that surround us.”

Head chef at hip restaurant Chiltern Firehouse is headlining at Taste of Dublin next week

The capital’s doughnut craze continues as The Rolling Donut adds a flagship store on Bachelor’s Walk

Marie-Claire Digby rounds up this week’s food news

 Our Table, an open air banquet for 400 people took place on Cork’s Oliver Plunkett Street on June 14th as part of this year’s Cork Midsummer Festival. Picture Clare Keogh

Plus sauces in Bloom and prideful potatoes

The Timing of Fires was the title of his talk at Litfest, and that meant a 4am start for  the Argentinian master of cooking with fire Francis Mallmann (above right), with Fingal Ferguson. Photograph: Joleen Cronin

It was another memorable weekend at the fourth Kerrygold Ballymaloe Literary Festival of Food and Wine, with another sell-out crow(...)

The correct cup: the taste of your coffee is influenced by the vessel from which you drink it.

Style and function meet in specially designed hot beverage vessels,

Rory O’Connell (fourth from left), co-director of the Kerrygold Ballymaloe LitFest, pictured with Kamal Mouzawak, Claire Ptak, Cortney Burns and Sky Gyngell and Francis Mallman.  Photograph:  Clare Keogh

With hundreds of events taking place at the Kerrygold Ballymaloe Literary Festival of Food & Wine this weekend, it helps to know w(...)

The Campo Viejo Tapas Trail returns to Dublin and Cava Galway is one of the venues taking part

As well as new premium chocolate bars from Lily O’Brien and the Campo Viejo Tapas Trail returns to Dublin

Yotam Ottolenghi, chef and restauranteur. Photograph: Joanne O’Brien

The London master chef and his team develop new recipes at an unusual test kitchen in Camden

The Kerrygold Ballymaloe Literary Festival of Food & Wine runs from May 20th-22nd. Illustration: Lydia Hugh Jones

Francis Mallmann, Mya Henry, Claire Ptak and Hugh Johnson among the big names taking part

Yotam Ottolenghi (R) and Ramael Scully (L). Scully is head chef at Ottolenghi's restaurant Nopi.

The head chef at NOPI and co-author of the restaurant’s cookbook is endlessly curious

Sabrina Ghayour: “I chose the name Sirocco because it’s a Saharan wind that starts in the east and blows west, and my flavour palette is very eastern-based, but combined with the everyday western produce I grew up with.”

Following her best-selling debut, Sabrina Ghayour’s second cookbook is a masterful blend of East and West. She comes to Dublin for(...)

Getting in the mood for the 2016 Slow Food Festival with a little trip out on the Atlantic (from left): Liam O’ Brien - manager The Doolin Ferry Co, Birgitta Hedin-Curtin - chairperson Slow Food Clare, John Curtin and Kieran O’ Halloran - Kieran’s Kitchen at The Roadside Tavern. Photograph: Yvonne Vaughan Photography.

Cavan chef promotes gluten-free cooking as Taste of Dublin prepares for its homecoming

The Hang Fire Cookbook: Recipes and Adventures in American BBQ gives instructions on how to build your own smoker, care for it and(...)

Holy Smoke BBQ restaurant, Cork. Photograph:  Michael Mac Sweeney/Provision

John Relihan is cooking low ’n‘slow at Holy Smoke barbecue restaurant in Cork

Risotto Asparagus risotto three ways with parmesan sauce, fish ragout and hard-boiled egg sauce on the Ross Lewis Luciano Tona House of Peroni menu

Chefs Ross Lewis Italian Luciano Tona to delight at House of Peroni pop-up

Cashew nut and paneer koftas: one of the recipes in Chetna Makan’s new cookbook

‘Great British Bake Off’ semi-finalist Chetna Makan’s cookbook is strongly flavoured by her Indian heritage

West Waterford Festival of Food highlights local produce and stars

Tipperary Food Producers members and supporters ahead of the Great Taste Awatds 2016.

From a hot smoky barbecue restaurant in Cork to tip top Tipperary fare and a Sligo trail

Donal Skehan ... back in Ireland for a few months, but  heading to London this weekend to present ‘Saturday Kitchen’ on BBC television

The Irish Times food writer and TV star will take the helm at the live cookery show on Saturday morning

Guardian food writer Felicity Cloake by Alistair Levy

The A-Z of Eating: A Flavour Map for the Adventurous Cook is the carb-loving writer’s fourth book

Léonie Ferguson has built a business based on her childhood recipe for chocolate biscuit cake

Cooking the Pakistani way, buying biscuity treats and pitting Burgundy against Bordeaux

Aisling Larkin and Louise Lennon of

Put your barbecue skills to the test, meet Trish Deseine, cooking for kids

Chefs Paul Flynn and Louise Clarke (front, centre) getting set for the West Waterford Festival of Food

Marie-Claire Digby rounds up this week's food news with Rosemaire Durr’s hand-thrown pottery at sale prices and a spread of amazin(...)

Sample brewer’s paste, make your own wholefood snack bars, visit Val’s Kitchen

Donal Skehan, The Irish Times Magazine’s newest food columnist. Photograph: Dara Mac Dónaill / The Irish Times

Food writer Donal Skehan will soon take ‘Irish Times’ readers on a global food journey from his new base in Los Angeles. But be(...)

Meet the women who have succeeded in putting Irish food on menus around the world

The 2016 Irish Food Writers' Guild Food Award winners are, from left: Ralph Haslam – Mossfield Organic Farm (Offaly); Julie and Rod Calder-Potts – Highbank Organic Orchards (Kilkenny); Cuilan Loughnane – White Gypsy Brewery (Tipperary); Sharon Greene – Wild Irish Foragers (Offaly); Kirsti O’Kelly – Silver Darlings (Limerick); and standing front: Joe Fitzmaurice – Riot Rye Bakehouse and Bread School (Tipperary). Photograph: Paul Sherwood

Writers give the nod to pickled herring, nettle syrup, milk and stout

Marie-Claire Digby with this week's food news

Pastry chef Will Torrent makes it easy to reproduce classic pâtisserie at home

Marie-Claire Digby rounds up this week’s food news

Avansino’s book has been described as “a healthy eating bible”, but rather than preaching, it gently encourages what is an adaptable and inclusive way to eat.

Calgary Avansino’s ‘Keep It Real’ is persuasive about the benefits of a plant-based diet

Derry Clarke of L’Ecrivain is getting on his bike for Cystic Fibrosis Ireland. Photograph: Nick Bradshaw

Marie-Claire Digby rounds up this week's food news

 Ali Mitter, Shane Bonner and Katrina Crawford; behind, Clare Wilkinson Naveen Bachani, and Mari Donelan at Newmarket Kitchen at Bray Business Park . Photograph: Cyril Byrne

Commercial food preparation spaces take everyone from start-ups to large firms

Chefs Gill Meller and Steven Lamb, who both feature in the River Cottage TV shows and cookbooks, will be teaching hands-on classes

Marie-Claire Didgy rounds up the week’s food news

Ella Woodward: The eating regime that Woodward devised involved saying goodbye to gluten, dairy, refined sugar, processed food, additives and meat. Photograph: Clare Winfield

Ella Woodward’s health turnaround has inspired her second recipe book and new deli

Knockranny House Hotel

Marie-Claire Digby on this week's food news

Deep fried seabass from Eatzen for Chinese New Year

Marie-Claire Digby rounds up this week’s food news

Superfood granola balls

These nutritious treats are versatile and easy to make

Gareth Mullins, executive chef at The Marker hotel in Dublin: ‘Healthy food doesn’t mean bland food.’ Photograph: Aidan Crawley

The Marker’s executive chef devises menus that are as nutritious as they are tasty

Tickets went on sale today for the fourth Kerrygold Ballymaloe Literary Festival of Food and Wine which takes place in May. Photograph: Joleen Cronin

Booking opened at noon today for the annual festival of food, drink and literature and for some events the sold out sign is al(...)

The weekly food news round-up from Marie-Claire Digby

To spot truffles, you typically look for the brûlée or burn, around the trees. They grow best in south-facing beech, oak, birch an(...)

Marie-Claire Digby at home

It’s been a bumper year for food publishing, so much so that selecting just 10 books to recommend was a challenge

We’ve enlisted Derry Clarke (L’Ecrivain); Ken Harker (Lady Helen); Ross Lewis (Chapter One); Danni Barry (EIPIC) and Aoife Noonan (Restaurant Patrick Guilbaud) to suggest seasonal dishes with a twist for Christmas. Photograph: Nick Bradshaw

We asked chefs from Michelin-starred Irish restaurants to tackle five fantastic courses

Marie-Claire Digby rounds up this weeks food news

Chef Gavin McDonagh, at Brioche Restaurant, in Ranelagh, Dublin, with his family, friends and Christmas Dinner.Photograph: Dara Mac Dónaill

Chef Gavin McDonagh shares his recipes for a hassle-free Christmas family feast

Ciaran Sweeney, James Sheridan, Soizic Humbert, Damien Grey and Andrew Heron. Photograph: Nick Bradshaw

Explore Dublin’s culinary scene at Canteen @ the Market and Forest Avenue

Owner/Manager Russell Wilde and Head Chef David O’Byrne  at Richmond restaurant, Portobello, Dublin.

Marie-Claire Digby rounds up this week’s food news

Marie-Claire Digby rounds up this week's food news

Cinthia Molina with H.E. Carlos García de Alba, Ambassador of Mexico to Ireland and Nanette Mendoza. Photograph: Robbie Reynolds

Marie-Claire Digby rounds up this week's food news

Marie-Claire Digby rounds up this weeks food news

After six months searching for the right premises, the couple found “ a great site on Leonard’s Corner” and after a summer spent doing the place up, Bastible is now open at 111 South Circular Road. Photograph: Nick Bradshaw

Marie-Claire Digby rounds up all the food news from the week

Beware of tempting jewellery bargains in Thailand. Do your research before you part with your cash

One of the team spotted a Christmas garland cake that inspired what is sure to be a bestseller for M&S this year

Retailer introduces Flavours of the World range for Irish shoppers

Cormac Rowe joining the team at “Kitchen in the castle” cookery school at Howth CastlePictured L - R Cormac Rowe, Mary Drum, Susan Bell & Sarah Hughes: Angela Halpin

The weekly food news round-up from Marie-Claire Digby

Dervla James. Photograph: Andrea Flanagan

The weekly food news round-up from Marie-Claire Digby

Finalists in the Blas na hÉireann awards gather at Dingle harbour with their products. Photograph: Don MacMonagle

Marie-Claire Digby rounds up the week’s food news

After three decades in France, Trish Deseine has returned to Ireland and has written a book that celebrates Irish food and cooking(...)

Marie-Claire Digby rounds up the week’s food news

Eccentric Austrian chocolatier Josef Zotter who has launched a chocolate bar containing pig’s blood

Irish chefs lead the pack this season but there are some great food twists also. Marie Claire Digby rounds up the latest trends

Kate Packwood set up Wildflour Bakery to offer cakes that have a distinctive style, an eccentricity and strong attention to detail . Photograph: Rincy Koshy

Marie-Clire Digby rounds up the food news from the week

 Spanish Jamón Ibérico being hand sliced to order. Photograph: Pablo Blazquez Dominguez/Getty Images

Spanish ham and sherry experts fly in for Dublin masterclasses

Bao: the Taiwanese snack-food buns that get steamy

Make your own bitters at the Fumbally autumn series

Delicious Dingle, modern Chinese at home and autumn workshops at Fumbally

Pat Whelan of James Whelan Butchers, whose beef dripping won this year’s  supreme award for the best food product in the UK and Ireland, at last night’s Guild of Fine Food awards in London

James Whelan Butchers’ dripping takes top spot at annual Guild of Fine Food awards in London

US singer/songwriter Kelis has written a cookery book . . . and it’s very good

American Grammy nominee Kelis ducked out of the studio and into a Cordon Bleu chef training course before working in professional (...)

Jordan Bourke and Rejina Pyo

Take a chef from Dublin and designer from Korea – mix together for a creative book

Michael Kelly, founder of GIY, ahead of the Waterford Harvest Festival and the GIY Grow  next weekend.

Food festivals, family fun at Airfield and deliciously priced red pesto for Galmere

The Oyster Bar at the Shelbourne Hotel, one of a number of locations celebrating the shellfish throughout Sept ember

Oyster festivals around the country; tasty wholewheat pizza bases; treasured old cookery books

Passion for femented foods: chef and food writer Charlotte Pike

Chef and food writer Charlotte Pike discovered her passion for fermentation while on a cookery course at Ballymaloe. She explains (...)

Jess Murphy, chef proprietor of Kai in Galway, and now the new resident chef for Meadows & Byrne. Photograph: Martina Regan

A new chef for Meadows & Byrne; a book to feed body and soul; and ice cream that’s good for you

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