Author: ifwgadmin
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No Kidding
Read more: No KiddingAs 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 animal in the world for its milk, cheese and meat – yet, astonishingly, we hardly use it at all here, except for cheese. It really…
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Review: Ox
Read more: Review: OxFollowing 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 restaurant. So you have heard about Ox in Belfast by now, but could it possibly be as good as everyone is saying? As yet there…
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Social Responsibility
Read more: Social ResponsibilityAn 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 think is the most important food trend of the moment, and the answer will not be farm to fork or foraging; it is food waste.…
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Real Bread Ireland & Real Bread Week
Read more: Real Bread Ireland & Real Bread WeekAs 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 alternative programme of events, Real Bread Week (October 4th-10th). Real Bread Week is a programme of demos, talks, tastings and open days that are free…
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Biddy White Lennon, Food & Wine Hall of Fame Award
Read more: Biddy White Lennon, Food & Wine Hall of Fame AwardBy Georgina Campbell. Warmest congratulations to our fellow Guild member and dear friend, Biddy White Lennon, on her entry to the Hall of Fame at the 2015 Food&Wine Magazine Restaurant of the Year Awards, held at Dublin’s Intercontinental (former Four Seasons) Hotel in Ballsbridge in August. According to the official citation, the reasons for the…
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Calling All Cooks!
Read more: 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 Lynda Booth, is offering a scholarship place on its prestigious three-month certificate course this September to one lucky winner. The course is the only type…
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Our Deepest Sympathy: Paulo Tullio
Read more: Our Deepest Sympathy: Paulo TullioOn 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 in which we held him. We share the sense of loss that will be felt by all who care about standards in Irish restaurants and…
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TTIP Agreement
Read more: TTIP AgreementThe 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 and Investment Partnership (TTIP) agreement poses a serious threat to the well-regulated Irish and European food industry. One of the objectives of the TTIP negotiations…
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The Inaugural Dublin Wine Fest
Read more: The Inaugural Dublin Wine FestFancy 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 tipple? Curious to discover the role wine has played in the evolution of cocktails, or to learn about the history of wine-making? Interested in what…
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Good News for Sheridan’s Cheesemongers
Read more: Good News for Sheridan’s CheesemongersSheridans 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 in over 400 stores across the British isles and features an array of unique foods from small producers. Marks and Spencer set about sourcing a…
