Ronan McGreevy with the  wartime biscuits reproduced by DIT’s bakery department for a history exhibition.

The Jacob’s biscuit factory in Dublin was one of the biggest private employers in the country during the first World War. Some 3,000 workers were empl(...)

Elly Curshen aka Elly Pear: building blocks for healthy eating

  Elly Pear’s first book, Fast Days and Feast Days, catered to advocates of the 5:2 diet. It sold extremely well, but the market for her second,(...)

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

COFFEE MORNINGS: The innovative team at Fabulous Food Trails have added a coffee walk, guided by food writer and coffee shop aficionado Aoife McElwain(...)

Second-year students in the pastry class of the professional cookery programme at DIT Cathal Brugha Street. Photograph: Eric Luke
The chef shortage begins to bite

November is Food Month in The Irish Times   Ireland’s restaurant industry is thriving, but for how long? A shortage of chefs is really(...)

Looking to build a career in food: Culinary arts lecturer JJ Healy of the department of tourism and hospitality in Cork Institute of Technology giving a demonstration to secondary-school students at the college’s open day

Who’d want to cook for a living? All over Ireland, a plethora of cookery schools – from the Dublin Cookery School to Ballymaloe Cookery School to B(...)