Rene Redzepi

40 results

 TG4 weather presenter Cáitlín Nic Aoidh at the launch of touRRoir18, which takes place in  Galway next week. Photograph: Andrew Downes

Innovators and experts in the areas of food, tourism and culture will converge on Galway next week for the second biennial touRRoir global forum, whic(...)

‘If I could see this carrot as something very costly and precious, it would change the way I treated it,’  says Rene Redzepi

We need to talk about vegetables. Every year, around about this time, an awful lot of us promise to marginalise the meat on our plates, and to give di(...)

 French chef Sebastien Bras  in the kitchen of his three-star restaurant Le Suquet, in Laguiole,  France. Photograph: Remy Gabaldaremy Gabalda/AFP/Getty Images

It’s a first. The prestigious Michelin guide has allowed a top French restaurant to drop out of its coveted guide after its chef said he didn’t want t(...)

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(...)

James Sheridan: “I felt a constant fear and had utterly irrational thoughts, leaving me completely drained and devoid of happiness. A constant ‘what’s the point’ attitude prevailed.” Photograph: Brenda Fitzsimons

“About six years ago or so, I sat around a table with a group of chefs and suggested that something needed to be done to address mental heal(...)

The Nyhavn neighbourhood, which was originally a busy commercial port, is now a pretty neighbourhood filled with waterside bars and restaurants.

Copenhagen. A capital city crammed with culture. A city of sophistication. Of calm. Of cyclists. And for one weekend only next month, it will be host (...)

Blackberries are beautiful picked straight of the bush

A few weeks ago, I was in Copenhagen, attending the Vild Mad Festival (Wild Food Festival). It was a one-day public festival celebrating wild food as (...)

Louise Bannon ‘It’s lighter to eat and you can digest it easier so it helps more people not to be sick.’ Photograph Nick Bradshaw

Great food gives back a memory of something you forgot you knew. Chef Louise Bannon is sawing open a loaf of sourdough bread and there it is, curling (...)

Wood-burning oven at Hartwood, Tulum. From ‘Hartwood’ by Eric Werner and Mya Henry (Artisan Books). Photograph: by Gentl & Hyers

Salt is the only thing I can taste at first in Noma Mexico. Over-seasoning. I lick my chops. A salty amuse bouche. Although it’s not over-seasoned by (...)

Chefs JP McMahon and Ross Lewis will cook a 10-course dinner in Galway  next month. Photograph: Paul Sherwood

Chefs are often restless souls, seeking outlets for their creativity. Perhaps that’s what is behind the explosion in residencies, pop-ups, and guest c(...)

  • « First
  • Prev
  • 1
  • 2
  • 3
  • 4
  • Next
  • Last »