Garrett Fitzgerald: “For me, it is about creativity and enjoyment, enjoying the end result but actually enjoying the process of cooking too.”

He doesn’t look much like the typical late vocation chef or restaurateur, but then Brother Hubbard and Sister Sadie, the much-loved Dublin food busine(...)

Dr Don Huber, professor emeritus of plant pathology at Purdue University; Darina Allen, manager of the Ballymaloe Cookery School; and  Prof Ted Dinan, professor of psychiatry and researcher at the APC Microbiome Institute at UCC at the Taste of West Cork Food Festival.   Photograph: Anne Minihane

What we know about bacteria and its role in the prevention of chronic diseases has changed dramatically in the past 10 years or so. For instance, scie(...)

Peach Melba semifreddo

Before the summer ends and we resort to slow-cooked stews, soups and rice pudding – all of which I love – lets indulge in some ice-cream. There are s(...)

Ballymaloe Cookery School. Photograph: Eric Luke

A taste of Ibiza Step away from the beaches and the bars, and Ibiza is an island of plenty, with long sunny summers ripening a cornucopia of fruit a(...)

Ballymaloe House: Employee numbers  remained unchanged at 45 last year with employment costs stable at €1.6 million.

The company behind Ballymaloe House, the country house hotel and restaurant run by the Allen family, continued to bounce back last year after recordin(...)

Sarah and Grace O’Shea, with Trish Messom at The Stuffed Olive in Bantry: Sarah looks after the accounts and front of house, Grace bakes bread and cakes and Trish makes the salads and specials. Photograph: Emma Jervis Photography

Family values, a culture of collaboration, respect and sense of community are the common denominators in these five west Cork kitchens run by remarka(...)

An US doctor has been charged with dangerous driving causing the death of a tourist in Cork city earlier this month. Cedric Simpson (50), who appeare(...)

Ballymaloe House

If contemporary Ballymaloe House can be summed up in a single personality it must be that of its doyenne, Myrtle Allen. It can’t be often that a glut (...)

Yotam Ottolenghi, chef and restauranteur. Photograph: Joanne O’Brien

‘There’s dinner. The question is, who’s going to get it?” There are no immediate claims made on the glossy, burnished puff pastry pie, filled with c(...)

Ballymaloe Cookery School: cooked up tasty profit last year

Ballymaloe Cookery School in Co Cork enjoyed further success in 2015 with accumulated profits up €140,609 on the previous year. Abridged accounts rec(...)

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