Gertrude, 130 Pearse Street in Dublin has the personality on the plate right and the mood glow stuff of a night time restaurant should be a cinch to follow. Photograph: Tom Honan

The personality on the plate is right. A night-time glow shouldn’t be far behind

Bia Rebel in Belfast. Photograph: Arthur Allison/Pacemaker Press

A wonderful smell of cooking greets us like a warm hug as we step in off the street

Ground State. Photograph: James Forde

Tourists have discovered this place – now it’s time for Dubliners to get in on the act

Tiller and Grain on   South Frederick Street is a slick cafe where bowls of salad as cheerful as anything the lunch scene has to offer sit waiting to be forked into boxes. Photograph: Tom Honan

This slick cafe’s tested offerings make other salad bars look sludgy and samey

One Society: hearteningly good. Photograph: Laura Hutton

This place shows you don’t have to be as generic as the developments around you

Catherine Cleary with some of her plastic-free purchases. Photograph: Nick Bradshaw

We eat, breathe and excrete plastic. Our use-and-toss attitudes have consequences

Review Authentic cuisine of the bottom half of Italy comes to Stoneybatter

Former UN special rapporteur on the right to food,  Olivier De Schutter: people are being “encouraged  to eat too much of the bad things”.  Photograph:   Alberto Pizzoli/AFP/Getty Images

Consumers and farmers victims of ‘junk food’ lobbying by big players

Talking to Una McCaffrey of this parish, chef Dylan McGrath says he’s “not aiming for perfect meals, but great nights out”. Photograph: Nick Bradshaw/The Irish Times

Shelbourne Social has some brilliant cooking, but swerves dizzyingly from delicious to disaster

The Cedar Tree restaurant on Andrews St Dublin. Photograph: Dave Meehan/ The Irish Times

Reasonably priced Middle Eastern cooking from creamy hummus to generous shawarma

Eat-Lancet Commission: its study recommends we eat 90 per cent less red meat. Photograph: iStock/Getty

Last week’s Eat-Lancet report said meat is madness. That leaves Irish farmers in a bind

Achill islander Saoirse McHugh: “We need to immediately abandon plans for increasing herd size and begin destocking. We must demand that CAP payments are used to facilitate farmers in the transition towards more climate-friendly agriculture.” File photograph: Getty Images

Dairy and livestock sectors assumed to be off the table in relation to environment policy pivots

Variety Jones restaurant on Thomas Street. Photograph: Dave Meehan/The Irish Times

On an unloved stretch of Dublin street, this is a small restaurant with big ambitions

Pickle Indian restaurant: over three years it  has grown into a very special place to eat. Photograph: Donall Farmer

Ditch the delivery apps for stunning Indian cooking and the happy hum of a real restaurant

Isabelle’s, on South Anne Street in Dublin. Photograph: Nick Bradshaw

Blame restaurants like this on fickle crowds, sky-high rents and an emptying talent pool

Big money restaurants: chains have muscled their way in one expensive refit after another. Photograph: iStock

From humble street food to Michelin-star magic, here are my most memorable meals

Liz Matthews and Simon Barrett's new Spanish venture is an instant must

  The  canteen of Warrenmount Presentation Secondary School,  Dublin 8, served up the best tortillas I’ve had outside Mexico. Photograph:    Tom Honan

Review: The Fumbally has made good food in cafes the norm. Now it wants to emulate that in schools

Lorretta’s, 162-165 Phibsboro Road, Dublin 7 . Photograph: Conor McCabe

Review: A new local favourite serves big, gutsy dishes cooked from the heart

Inner-city allotments: Richard Stearn and Samantha McCaffrey of the Weaver Square Community Garden

As the housing crisis deepens, allotments are being earmarked for development

‘People are more inclined to not show up when they book through an app and when they’ve had no human contact,’ says restaurateur Elaine Murphy. Photograph: Tom Honan

Campaign for restaurants to charge no-show diners is under investigation by competition watchdog

Enda McEvoy of Loam, Galway: The ‘this has been made out of squid guts’ explanation depends on the customer.

Perfect plates of food can leave a trail of hidden waste. Two chefs have other ideas

‘I should have worn my stretchier, more forgiving pants,’ my friend remarks

Grafting workshops can see people create 80 new apple trees for €80

A new initiatve hopes to put ‘pocket orchards’ all over the capital

Irish farming is in a climate spotlight as never before. In the three years since the lifting of the EU milk quota the dairy herd has grown by 400,000 animals. Photograph:   David Sleator

Soil scientists are looking at ways to reduce Irish farming’s reliance on nitrogen fertiliser

Industry

This pop-up Dublin restaurant does small Middle Eastern plates well – if you can bear the noise

Standing the heat: young chefs work long hours in demanding conditions. Photograph: E+/Getty

Professionalisation and reliance on free labour have dramatically changed kitchens

A Michelin-starred lunch is a great way to check back in with French food culture

The Garden Room at the Merrion.

Review: Choose carefully and lunch won’t come with a bill that requires a defibrillator at this five-star hotel

Review: Well-crafted food made with seasonal ingredients outside Golden village

Camerino in the Goethe Institute on Merrion Square. Photograph: Aidan Crawley

Review: The Goethe-Institut has put a real cook into its new cafe

In the budget finance minister Paschal Donohoe returned the hospitality sector to its 13.5 per cent VAT rate after an extended seven-year break on a 9 per cent rate

The budget’s VAT hike will see restaurants facing price rises in the new year

Saddle Room: the gold-lamé button-back upholstered booths chime with the Shelbourne restaurant’s cappuccino carpets and walnut browns

Parts of the Shelbourne are for being seen. Its restaurant is for being fed. Very well

Heron & Grey: Damien Grey photographed by Brenda Fitzsimons

Budget 2019: Damien Grey and Ross Lewis among chefs who feel forced to raise prices

Feast Castle Way, Golden Lane, Dublin. Photograph: Donall Farmer

Review: Promising food on Golden Lane might make this spot a keeper

 Takashi Miyazaki in  Ichigo Ichie restaurant in Cork city. Photograph: Daragh McSweeney/Provision

Michelin awards: Three very different restaurants have earned a coveted star

Review: Perfectly executed classic seafood dishes in a lovely old Dublin pub

Review: This new opening pairs kitchen skill with a lot of heart

Pi, 73-83  South Great George’s Street, Dublin. Photograph: Dara Mac Dónaill/The Irish Times

Review: The George’s Street pizzaeria could become Ireland’s next great franchise

Review: Nothing on the plate at this big name opening will distract you too much

MAD food symposium in Copenhagen. Photograph: Instagram/MAD/Jason Idris

‘Mind the Gap’ was the theme of the Ted-talk style food festival MAD in Copenhagen

Eastern Seaboard, Drogheda, Co Louth

Review: Eastern Seaboard is what a town gets when people keep trying until it really work

Masa, on Drury Street, has probably the simplest menus of this year’s new arrivals, with properly small prices to go with their small plates. Photographs: Aidan Crawley

Review: If it perfects its Mexican craft, this will be a spot for an authentic experience

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

Michael’s restaurant in Mount Merrion, Dublin. Photograph: James Forde

Review: The cooking at this Mount Merrion, Dublin, restaurant delivers fabulously fresh food with as little fuss as possible

Five minimalist stone and glass rooms at the Inis Meáin Restaurant and Suites provide accommodation for diners.

Review: Worth every morsel of its 9.5/10, this restaurant combines elements of earth and ocean in its exquisitely-sourced food tho(...)

Dinner here is a reminder of things almost lost, now surviving in quiet corners of Ireland

Vietnom at the Glimmer Man, Stoneybatter, Dublin 7. Photograph: Nick Bradshaw/The Irish Times

Review: This tiny eatery is dishing up fresh, tasty food from an unlikely pub setting

George the chicken dog with his flock of hens. Photograph: Alan Betson / The Irish Times

‘He’s really drooly’: Poultry farmer Clotilde Kiely uses dogs rather than fences to protect her flocks

Grow HQ: the view outside is gorgeous

Review: This eatery, borne of the GIY movement, needs tweaks but is on the right path

Review: Proper old-fashioned word of mouth brought me to a Dublin favourite – and it is a gem

Review: We enjoy two terrific dishes but standards vary overall at this city centre spot

The vibrancy of Dublin nightlife and its high-concept restaurants and bars is forcing up costs for punters and developers.

Catherine Cleary and Una Mullally look at the real cost of the boom in Dublin's hospitality sector

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

From The Irish Times’s 2018 guide to the 100 best foodie destinations across Ireland

From Dublin to Dingle, from Belfast to Cork ... here's our selection of the country's best cafes

Review: It has been around in Sandycove since God was a girl. Not much has changed

Alain Passard: “You have to understand that nature writes down everything. As human beings we have to follow what nature gives us.” Photograph: Valery Hache/AFP/Getty Images)

The three-star Michelin chef and inspiration behind Belfast’s Ox restaurant talks about seasonal eating and the joy of veg

Review: No one’s been shouting from rooftops about this Terenure wine bar game-changer. Till now

Five Accountants – sorry, Guys – is what you get when city centre rents start inching into silly territory

What did Dublin do to deserve this George's Street burger joint?

The  Greenhouse: ‘the business-like room has an unbusinessy feel’

Review: After six years this Michelin starred Dublin city centre restaurant is still setting the standard

Anthony Bourdain: “Where are all the old chefs? Like old pigeons, you don’t see them. So they’re probably dead.” Photograph: Alex Welsh/The New York Times

Smart, thoughtful and articulate, Bourdain cast a cold an eye on celebrity culture, but he also had his demons

Pop in to a pop-up: catch some great places to eat before they disappear

Twelve of the best summer pop-up cafes, stalls and restaurants around Ireland

Review: Fethard, Co Tipperary has a rich food history. Now it’s got a brilliant food future

The Irish Times’s 2018 guide to the best foodie destinations across Ireland

 Picado on Richmond Street South, Dublin. Photograph: Dara Mac Dónaill / The Irish Times

Review: This South Richmond Street store turns into a restaurant for proper Mexican food

Ichigo Ichie is a reminder of how magic food can be in the hands of a dreamer

Páng: The menu seems aimed at people who can only drag their eyeballs away from their phones for the briefest of seconds.  Photograph Nick Bradshaw

Review: It’s Vietnamese food put through a western shrink wash, and it’ll have you craving more

A friend had raved so much about the daytime food I put it Airfield back on my to-do (again) list.

Review: Airfield Estate in Dundrum is a celebration of (very) local food, good cooking and great prices

Arca in Tulum, Mexico: uses spectacular local ingredients to create inspired Mexican food

Review: Young chef who worked at Noma brings some Nordic locavore spirit to Tulum

A roaring success: Shouk in Drumcondra, Dublin. Photograph: Aidan Crawley

Review: This friendly restaurant in Drumcondra has great food at takeaway prices

Alain Passard, left, with Alain Kerloc’h and Stephen Toman of Ox Belfast

Alain Passard, who removed all red meat from his menus and held his Michelin stars, to cook in Ox Belfast

Cowfish: I’d like to see them do more chipper staples really well, as it would chime with the seafront personality. Photograph: Nick Bradshaw

Review: Strandfield House, Ballymascanlon, Dundalk, Co Louth, has luscious cakes that justify the prices

Michelin-starred chef Danni Barry has set her dial to dazzle in Craigavon, Co Armagh, with the kind of food that reminds me of the(...)

Stephane Griesbach of Gannet Fishmongers: supplies about 40 restaurants and sells online directly to households

Stefan Griesbach, the founder of Gannet Fishmongers in Galway, wants to ensure that fish is handled in the right way

Kerry Foods has become one of the biggest suppliers of vanilla to the baking world. Photograph: Getty Images

Move over Kerrygold butter – Ireland’s real food export success story is in unbranded food ingredients such as whey and vanilla

Review: At this tiny and brilliantly named eatery, I love everything but the bread

Review: The food is brilliant at this elegant old dame of Dublin dining and easily outflanks restaurants where tables are much mor(...)

Glovers Alley, at the Fitzwilliam Hotel, on St Stephen’s Green, Dublin, “is missing a sense of place”. Photograph: Dara Mac Dónaill

The room is glamorous, the plates look great, the service attentive – so why does it feel wrong?

Kai in Galway is an an all-ages place

Review: Kai and Tartare are very different but share a dedication to the best ingredients

Bresson’s French re-invention arrives fully-developed in south Dublin

Host: They’ve left the battered floorboards in their original state for a shabby chic feel and minimalised everything else. Photograph: Killian Broderick

This place is young but fully formed, with ambition and elbow room

 Le Petit Breton:  no tweaking of the imported delicacy to suit the local palate or  flighty fads of social media. Photograph: Cyril Byrne

Review: Get lots of bang for your buckwheat on Dublin’s canalside

Home-baked Irish soda bread.

Possible association between some foods and cancer identified in recent study

On February 14th, restaurant staff place bets on who will storm out first from a St Valentine’s date

Restaurateurs share trade secrets of the ‘worst night of the year’

There is a visual allure to a stack of thick American pancakes. Photograph: iStock/Getty

Shrove Tuesday: Use a good pan and have kitchen roll to hand, advises Catherine Cleary

Urbanity: creative, independent and good value.

Review: Urbanity is a bright food light in a coffee and pizza-chain wilderness

Attendees enjoy Ballymaloe Litfest 2016. Photograph:  Joleen Cronin

Ballymaloe Litfest organisers are planning to focus on a ‘more political and harder-edged’ project

Our embracing of ultra-processed foods like cereals, sugary and savoury snacks, highly processed bread and ready meals and sauces, was down to “something in the Irish psyche”, says obesity expert Prof Donal O’Shea.

Future generations will look at today’s food consumption in the same way we view sending children up chimneys, says obesity expert

Boeuf: There is only steak, with many sides, sauces and “crusts” and for the vegetarian who insists on going to a steakhouse there’s a tofu steak.

There are good things about this beef eatery but more excellence is needed

Three Leaves in Blackrock Market

Three Leaves in Blackrock: close your eyes and you’re in a much swankier restaurant for a steal

Klaw, The Seafood Cafe on Fownes Street Upper, Dublin. Photograph: Dara Mac Dónaill

The Seafood Cafe is Niall Sabongi’s best place yet, a bigger canvas for his seascape

The Silk Road cafe in the Chester Beatty Library, Dublin Castle. Photograph: Dave Meehan

Silk Road Cafe at the Chester Beatty Library is hidden away enough to feel like a real find

Airfield: brilliant work

This ‘pretend farm’ lays on a special meal using the freshest possible produce

Best meal: Damien Grey (left) and Andrew Heron, at Heron & Grey,  Blackrock, Co Dublin. Photograph: Eric Luke

Standout food experiences in the year when food got serious

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