Niall Sabongi

Food businesses and restaurants in Dublin have described the support of customers over the first weekend of enforced closures as “unbelievable” and “a(...)

I used to love the treat of having a chicken Kiev as a child and even remember my Dad having chicken Kiev on his menu in his restaurant, so all and al(...)

The restaurant meal-kit collection and delivery model has taken a distinctly fishy turn this week, with the launch of two lobster and shellfish option(...)

Another day, another small step back towards normal. While outdoor markets were given the green light to restart trading as of last Monday, many waite(...)

April is the last month in the first half of the year in which we can enjoy the native oyster, that national treasure that many of us seem to never tr(...)

The ring of the doorbell these days almost always heralds the arrival of something good to eat. As the coronavirus crisis continues, and supermarket s(...)

“Are you waiting for the pub to open?” There was a definite note of longing in the voice of the tourist addressing people in the queue outside the Sus(...)

For the month of October you can support the RNLI’s 24-hour search and rescue service while enjoying a fish supper. Niall Sabongi’s Klaw and The Seafo(...)

Donegal is emerging as a contender for the title of culinary capital of Ireland with all the great food that’s being created there, so the Irish Times(...)

Cooking over fire adds something special, not just to chunks of meat, but to fish and vegetables too. Ian Marconi, who started his career as a chef at(...)