My Guilty Pleasure: Andrew Rudd’s ribs and mash

‘The ribs were so good they nearly outshone the Trip to Tipp’

 

Food month

Throughout Food Month we will have a daily “Guilty Pleasure” feature where well-known faces share their secret treats, from the delicious to the daring to the downright strange. You can win a great prize if your share your guilty pleasure with us. See below for details

“Growing up on a pig farm, we always had a plentiful supply of all things pork-related, including ribs. My mum had a great recipe and she always served the ribs with lovely creamy mashed potatoes.

My fondest memory of this dish goes back to 1990, when my friend Clive Williamson and I were heading off to our first music festival – Féile, affectionately known as the Trip to Tipp. We went off laden with our tents, camping stoves, sleeping bags and, more importantly, our supply of rashers and sausages.

“After a fantastic weekend of Van Morrison, The Saw Doctors, Meat Loaf, Mary Black and many more, we were collected by a great friend, Ciaran Carolan, in his Volkswagen Beetle and arrived home to be greeted with Mum’s famous BBQ spare ribs and creamy mashed potatoes. They nearly outshone the festival! To this day, this is still my guilty pleasure.”

Andrew Rudd is a chef and food writer. He published his first cookbook, Entertaining with Andrew Rudd, last year. Andrew also features in a new RTÉ TV series on Swipe TV and is opening a new bistro and private venue on Fleet Street, Dublin 2 in January.

To win an overnight stay for two with breakfast at Kelly’s Hotel in Dublin plus dinner for two at L’Gueuleton French bistro, just tell us about your guilty pleasure. Whether it’s tasty and tempting or odd and embarrassing, we want to hear about it. Email your entry plus your name and phone number to guilty@irishtimes.com and the winner will be announced at the end of Food Month.

November is Food Month in The Irish Times. You will find food-related content in all of our sections. We will also have reader events, competitions and lots of exclusive content at irishtimes.com/food

The Irish Times Logo
Commenting on The Irish Times has changed. To comment you must now be an Irish Times subscriber.
SUBSCRIBE
GO BACK
Error Image
The account details entered are not currently associated with an Irish Times subscription. Please subscribe to sign in to comment.
Comment Sign In

Forgot password?
The Irish Times Logo
Thank you
You should receive instructions for resetting your password. When you have reset your password, you can Sign In.
The Irish Times Logo
Please choose a screen name. This name will appear beside any comments you post. Your screen name should follow the standards set out in our community standards.
Screen Name Selection

Hello

Please choose a screen name. This name will appear beside any comments you post. Your screen name should follow the standards set out in our community standards.

The Irish Times Logo
Commenting on The Irish Times has changed. To comment you must now be an Irish Times subscriber.
SUBSCRIBE
Forgot Password
Please enter your email address so we can send you a link to reset your password.

Sign In

Your Comments
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Standards. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or by filling out this form. New comments are only accepted for 3 days from the date of publication.