Jess Murphy

Plaice is a very common fish in Ireland and traditionally sold as fillets in fishmongers or supermarkets when I was a boy. Though not as meaty as turb(...)

This is the first salad I’m sharing here this year, so it has to be special. I’ve served this in a warm flatbread but it’s equally good in a bowl. The(...)

Chefs Mickael Viljanen of Chapter One in Dublin, Paul Carroll of Polly in Vladimir, Russia, and Ramael Scully of Scully St James’s in London are just (...)

I love autumn and its bounty. Pumpkins and squash are among my favourite ingredients and I love using them in both sweet and savoury dishes. At Kai, w(...)

Going off-menu at a high-profile or cult restaurant provides the ultimate culinary bragging rights. Being a regular is not enough: you also need the i(...)

When chef Mickael Viljanen rocked the Irish culinary world earlier this year with the news that he would be moving from The Greenhouse to Chapter One,(...)

“If I only had that eye-wateringly expensive piece of kitchen equipment, I would be a better cook, save myself a lot of money, and I might even get a (...)

We often listen to playlists at Kai, our restaurant. We’d have music all the time except during service, when you need to concentrate to get plates ou(...)

Is the heat getting to you? Lost your appetite? You’re not alone. In these sweltering times it can be hard to work up an appetite for much more than s(...)

During lockdowns, many people learned to make food that they regularly would have bought ready made. From basic cupcakes or banana bread to mastering (...)