Mark Moriarty

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Pilpil sauce with baked fish. Photograph: iStock

Glenmar Shellfish, which exports premium seafood to places as far afield as Japan, China, Singapore, Taiwan, Canada and US, from its Co Cork base, fou(...)

Sausage, egg and cheese muffin. For chef Mark Moriarty’s version, scroll down. Photograph: iStock

“I won’t lie, I drop into McDonald’s early on some grey mornings for a McMuffin. It’s my guilty pleasure,” says the chef Mark Moriarty. “I was tr(...)

Irish abroad: chef Andrew Walsh moved to Singapore in 2012

Andrew Walsh is chef-owner of Cure, Butcher Boy, Catfish and Bao Boy in Singapore. From Breaffy, in Co Mayo, he left Ireland in 2002 to go backpacking(...)

Chef Richard Corrigan congratulating Conor Halpenny, winner of the Euro-Toques Young Chef competition in 2017.

The Euro-Toques Young Chef of the Year competition celebrates its 30-year anniversary this month. Due to the pandemic, this year’s edition of the comp(...)

Chef Mark Moriarty is back on the road, checking back with chefs and restaurateurs first featured in Beyond The Menu.

When he’s not making TV shows and doing promotional work, Mark Moriarty is a chef at the Michelin two-star The Greenhouse, in Dublin. Except at the mo(...)

Mark Moriarty’s braised beef cheek with potato mousseline.

I chose this dish to share my version of as it’s the style of food I like to make at home. It requires little preparation and will only make a mess of(...)

Michelin meals: Mickael Viljanen (right) and Mark Moriarty (left) of the Greenhouse

Chefs from Michelin-starred restaurants in Dublin, Kildare and Waterford are cooking meals for front-line workers dealing with the coronavirus crisis (...)

Traditional Italian pasta carbonara. Photograph: iStock

When I was asked to write about pasta alla carbonara on the occasion of World Carbonara Day, I thought of the many times I have turned my nose up at v(...)

Nicolas Fagundes Galindo (second from left), from Chapter One in Dublin, accepting his San Pellegrino award alongside Pippa Lovell and Timothée Martin-Nadaud and overall winner Jerome Calayag (third from left).

Vegetables as a fine dining dish; the importance of gender balance in the kitchen - and one chef’s mother’s superhero role in his success -&(...)

The Irish Times Food & Drink Club  Meet the Chef dinner with Garry Hughes in the Constitution Suite at the Shelbourne hotel. Photographs: Tom Honan

Food Month at The Irish Times continues throughout November, and there are lots more events coming up that readers can get involved in, including an I(...)

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