Standing the heat: young chefs work long hours in demanding conditions. Photograph: E+/Getty

Roisin Gillen had a heartstopping moment in a kitchen in Chicago this summer when she bumped into a waiter who was carrying a tray of tiny fine china (...)

Catherine Cleary sees the move towards more easily prepared plant-based food  continuing in 2018, especially with younger people, and with ‘part-time’ vegans.

1. The year of the vegan “We’re all going vegan on January 1st,” jokes Irish Times restaurant critic Catherine Cleary, picking up on the widely forec(...)

Barry Canny of Peploe’s restaurant with the guest book from Jammet’s restaurant. Photograph: Dave Meehan

A piece of Dublin dining history Peploe’s restaurant at 16 St Stephen’s Green recently underwent a refurbishment that included opening up the basemen(...)

The Euro-Toques Food Awards winners with chef and Commissioner General Graham Neville (right)

A fishmonger, a beef farmer, a dairy farmer, a goat farmer and garlic growers are the recipients of the 2017 Euro-Toques Food Awards, the only industr(...)

It was claimed Chardonnay Ward fell over a kink on a mat placed on a wet floor near a doorway at Cloverhill Prison (above) and fell, hurting  her head. File photograph: Colin Keegan/Collins

A girl who has a facial scar after tripping over a mat at the Cloverhill Prison visitor centre has secured €25,842 under a settlement of her High Cour(...)

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(...)