Head chef Andy Tyrrell (centre) teaching a cookery class at River Cottage HQ in Devon. Photograph: Matt Austin

The lights are on, but gently dimmed, the wood fired stove is lit and scenting the sittingroom, and in the strangely familiar kitchen, with its enormo(...)

Attempting the great luncheon outdoors in Ireland is like winning a few euro on a scratch card. It’s not entirely likely to happen.  In my ideal(...)

Margot Slattery: Her leadership in the fields of diversity and inclusivity has brought her the most media attention. Photograph: Nick Bradshaw

To celebrate International Women’s Day, Marie Claire Digby will interview key women in the Irish food industry in a series running throughout March. F(...)

It seems the Normans brought lentils to Ireland but they could have arrived earlier with the Vikings or early Christian settlers. Photograph: iStock

I sit over my steaming bowl of lentils, waiting for them to cool down. They look like little green pebbles, plumped up with the chicken stock that the(...)

Cauliflower is in season, and lends itself to endless interpretation

When did cauliflower become trendy? Was it when carb-dodgers began pulverising it and turning it into pseudo pizza bases? When cutting it into thick s(...)

Taste of Dublin returns to  the capital’s Iveagh Gardens on June 14th-17th.

Food writer, broadcaster and campaigner Hugh Fearnley-Whittingstall will be the big draw at this year’s Taste of Dublin food festival in Dublin’s Ivea(...)

Shauna Froydenlund, from Derry, is chef patron at Marcus at the Berkeley hotel

A hospitality chief executive overseeing a restaurant group serving 8,500 guests a week, and a chef patron who worked with actors Bradley Cooper and S(...)

I don’t usually cook the same thing regularly except when it comes to Fridays. Most Friday evenings I’m rolling pizza dough. Pizza means the weekend. (...)

Gill Meller: the River Cottage chef will be cooking a harvest supper at Burtown House, Co Kildare on October 20th

Chef and River Cottage team member Gill Meller, whose cookery book Gather was one of last year’s food publishing highlights, is coming to Ireland to c(...)

Butcher, deer hunter and smallholder John Griffin instructing Elsie McCay on boning out a shoulder of venison on a one-day introduction to butchery course. Photograph: Dylan Vaughan

It’s the hottest, sunniest day of the year so far, and a diverse group of people – 10 men and three women – are gathered around the carcass of a young(...)

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