Regina Sexton

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Food historian Regina Sexton (right) looking through some of Myrtle Allen’s papers in her former study at Ballymaloe House with her daughter Fern and Rory O’Connell.

The Allen family of Ballymaloe House has bequeathed the Myrtle Allen archive of papers to University College Cork. Mrs Allen, who died in June 2018, i(...)

Tha Paddy Box’s new Birthday Box   features Tayto crisps and Curl Wurly bars, among other   food goodies

Discovering new, often weird and wonderful, varieties of potato crisps can be one of the joys of travelling. Fried egg flavour is a Spanish favourite (...)

Powerful St Patrick: The patron saint’s diet was rich in oily fish like salmon and trout while he would also have eaten, oats, seaweed, nuts and wild vegetables, soured and fermented milk and curds but little in the way of meat and full-fat cheeses and butter

It is little wonder St Patrick was able to wander all over Ireland spreading the Christian message as he was centuries ahead of his time when it came (...)

  Margaret Jeffares of Good Food Ireland: ‘I don’t think we should forget our traditional and regional dishes that are indigenous to our country’. Photograph:  Patrick Browne
Ireland on a plate

What is Irish cuisine? Have you ever fumbled for words when asked this question by a visitor to Ireland? Should you say bacon and cabbage? Potatoes? I(...)