Andy McFadden, head chef at L’Autre Pied in London: ‘In the 2015 guide there were 62 Michelin stars in London, so I am nobody really’

After his first year of catering college in the Institute of Technology Tallaght, Andy McFadden thought he had landed the most plum of placements w(...)

Chefs Derry Clarke, Fiona Ugema, Mivchael Roux, Kevin Thornton, Stuart O’Keeffe, Edward Hayden, Niall Hill and (back row) Tim Anderson, Gavin McDonagh, Niall Sabong, Paul Kelly enjoying the atmosphere at Taste of Dublin which has opened to the public  at the Iveagh Gardens. Photograph: Alan Betson 2:49

The 10th Taste of Dublin began under cloudless skies as the first of 37,000 people expected to attend the four-day event arrived on site in Iveagh Gar(...)

 Chris De Burgh performs during the humanist funeral service for Paolo Tullio at Trinity College Dublin, June 11th, 2015. Photograph: Gareth Chaney/Collins

Affectionate tributes were paid to the late Paolo Tullio at his funeral service in Trinity College on Thursday. The award-winning chef and restaurant(...)

Past masters: Chefs Derry Clarke, Catherine Fulvio and Paul Flynn in Lords & Ladles

Paul Flynn, one of Ireland’s most acclaimed chefs, is standing in the kitchen of Birr Castle, Co Offaly, eyeballing a bowl of eyeballs. He doesn’t loo(...)

The Ocean Spray cranberry garden at last year’s Bloom in the Park festival. This year’s fetival will have a large Food Village with restaurants, cafes, markets and cookery demonstrations. Photograph: Lorna Gannon/Jardin

Food festival season continues apace – with more and more blending culinary elements into other areas of interest. The Kerrygold Ballymaloe Literar(...)

Fearghal O’Nuallain: ‘He understood from an early age that his time here was finite and he wanted to do and have as much as he could,’ said a close friend

Fearghal O’Nuallain (34), adventurous geography teacher at St Paul’s Academy, Abbey Wood, London Louis Armstrong’s voice warmed the chill of a (...)

Jeremy Clarkson . . . has  retreated to the kitchen, according to his daughter

When you’re a TV star and you’re on location, working long hours, the least you can expect when the director says wrap is a catering truck to roll up(...)

Skeaghanore duck breast and confit with carrot and apple served at the Irish Food Writers’ Guild awards lunch at l’Ecrivain restaurant

Provenance is always paramount when the members of the Irish Food Writers’ Guild meet to decide who and what will be the recipients of the group’s (...)

Critical appraisal: in the kitchen. Photograph: Ballymaloe House

‘Timid” flavours. A bad car park. A mild curry that was an insult “to both India and lamb”. A suffocating profusion of carrots. “Monogrammed tat”. (...)

Glebe Brethan, a Comté-style, nutty cheese: limited remaining stock is being released and is for sale through Sheridan’s Cheesemongers and from the Tiernan family farm

Temper temperChocolate can be tricky to cook with, but if you’d like to pick up some tips on tempering, as well as watch eight Christmas-themed recipe(...)