Author: ifwgadmin

No Kidding

As goat meat is in season, Georgina Campbell hopes the world’s most popular meat may soon be featuring on more Irish menus. The goat is the most widely used farm…

Review: Ox

Following Ox's recent award of a Michelin Star, we thought we'd republish Leslie Williams' review from our Guild trip to Belfast last January, which included a meal in the celebrated…

Social Responsibility

An edited version of this feature first appeared in the Sunday Times on 18th October 2015. By Corinna Hardgrave / www.corinnahardgrave.com. Ask any of the world’s top chefs what they…

Real Bread Ireland & Real Bread Week

As the mainstream bakery sector gears up to promote their National Bread Week, Real Bread Ireland, the newly-established network of independent Irish craft bakers are set to unveil their own…

Calling All Cooks!

Dublin Cookery School has launched a new scholarship that gives the opportunity to learn cooking skills and pursue a career in food. Dublin Cookery School, Blackrock, fronted by acclaimed chef…

Our Deepest Sympathy: Paulo Tullio

On behalf of the Irish Food Writers’ Guild, I would like to convey our sympathies to the family and friends of the late Paolo Tullio and express the high regard…

TTIP Agreement

The Irish Food Writers’ Guild shares many of the concerns expressed by fellow Guild member Darina Allen in the following statement on behalf of Slow Food Ireland. The Transatlantic Trade…

The Inaugural Dublin Wine Fest

Fancy winning yourself a free dinner with wine pairings by correctly answering ten fun wine-based quiz questions over dinner? Or like the sound of complimentary nibbles with a discounted wine-based…

Good News for Sheridan’s Cheesemongers

Sheridans Cheesemongers' Brown Bread Crackers are flying the flag for Ireland in the new M&S range of branded artisan products from across the British Isles. The range will be stocked…