Domini Kemp

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Domini Kemp: ‘Business remains challenging –  margins are compounded by increases in rents, rates, pressure on wages. Photograph: Domini Kemp

Domini Kemp, co-owner of the Itsa food group and celebrity food writer, has warned of more closures in the restaurant sector. Ms Kemp said that risin(...)

’Tis the season . . . to eat Brussels sprouts

Where did it all go wrong? How did Brussels sprouts become the butt of so many jokes? Could it be the sulphuric smell that often trails in their wake,(...)

‘The impact of healthful eating is often underrecognised.’ File photograph: Getty Images/iStockphoto

We need our clinicians to buy in to the concept that “thy food is thy medicine, and thy medicine is thy food”. Instead of arguing over what Hippocrate(...)

 Maciej Garbas, (left) with Robert Skuza and Liz Devine, in kitchen in the Rotunda Hospital. Photograph: Dara Mac Donaill / The Irish Times

Christine Donohoe gets a game-on gleam in her eye when a woman tells her they don’t like hospital food. “I say: ‘just give us a chance. If you don’t l(...)

Karan Mittal, head chef at Ananda, explaining his dish to the judges at the Euro-Toques Young Chef semi-finals.

The finalists in the Euro-Toques Young Chef of the Year 2019 have been revealed, and instead of the usual six there will be eight chefs taking part in(...)

Hisotical Kardamyli village in Messenia, Greece

All summer, The Irish Times will offer tips, advice and information for parents on how to help their children thrive during the holiday mont(...)

Summer’s bounty ... it’s time to embrace courgettes. Photograph: iStock

They’re incredibly versatile – you can eat them raw, grill them, steam them, fry them, bake them, stew them, use them to make soups, salads, and even (...)

Strawberries are a seasonal treat and with the Irish ones arriving in shops, now is the time to indulge

According the Met Éireann, summer is on the way next week, with “dry and warm” weather across the country. So let’s welcome it with a punnet of our ve(...)

Students on the Masters in Gastronomy course at TU Dublin Cathal Brugha Street (from left): Maria Nehme O’Neill, Michele Moran, Sarah O’Leary, Paul Smith, Andrea Connor, William Toft, Lisa Cope and June Ruigrok, with lecturers Anke Klitzing and Diarmuid Murphy and course director Máirtín Mac Con Iomaire. Photograph: Alan Betson

Gastronomy, the Oxford English Dictionary tells us, is “the practice or art of choosing, cooking, and eating good food”. For the students currently (...)

Roast leg of lamb: an Easter tradition

Easter food is all about roast lamb, or chocolate eggs, depending on your preferences. Many of us look forward to welcoming the spring holiday with th(...)

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