FoodSpace: executive head chef Conor Spacey

Vegetable trimmings are being turned into pickles and ferments, coffee grinds are used as soil fertiliser, waste milk is made into ricotta cheese and (...)

Look up: It’s Donal Skehan’s food being served on Virgin Atlantic flights, and in the airline’s Clubhouses

The Los Angeles-based Irish food writer and TV presenter Donal Skehan has developed a range of meals to be served on Virgin Atlantic flights and in th(...)

UCC’s “farm to fork” initiative sees food grown on the college’s campus being served to students. Photograph: Daragh McSweeney/Provision

Eating on campus has long been an expensive and disappointing affair. For decades, students and staff were stuck with stodgy options such as sausage, (...)

Sean Smith, head chef at the Cliff Townhouse, giving an oyster masterclass

OYSTER TIME Oyster season has arrived and with it the launch of two festivals, at The Shelbourne hotel and The Cliff Townhouse. Pearls of Wisdom, a (...)