Highlights Food And Drink
Food and Drink
The concept of Taste is to explore the five key taste; salty, sweet, sour, bitter and umami. Much of what has appeared on the menu has been refined in the development kitchen McGrath had purpose built.
Once again, Elaine Murphy has brought her trademarks of celebrating Irish produce in a relaxed and accessible setting, the cornerstones of her other businesses, The Woollen Mills and The Winding Stair.
There are few richer places to take a culinary trip than in the San Francisco Bay Area. Californians care about their food. They care about organic, local and seasonal food, and it could be argued that the renaissance of the farm to fork food movement had its beginnings here thanks to local champions like Alice Waters. Indeed, the oldest Slow Food chapter in USA is in San Francisco.
August’s Bitesize features Industry & Co Cafe, Dog Hungry Bears, the Big Grill BBQ, Dublin Cookery School & The Irish Craft Beer & Cider Festival
Time marches on, we remain oblivious to the clock and put in another order. Vintage Belle and Sebastian comes on the stereo. I think I kind of like this place.
Lock 6 is a very of the moment idea – a repurposed space (‘Construction Industry Federation’ reads the foreboding plaque outside), a cafe and bruncherie, a pop-up that’s gone and stayed-up. What Lock 6 transforms into on Friday and Saturday nights, the Canal Club, is an extension of lots of these ideas in utilising a space otherwise put to sleep for the day.
Eveleen Coyle’s Fab Food walking trails are journeys of culinary discovery, imparting insider knowledge of the best things happening food-wise in Ireland.
A passionate and devoted advocate of authentic Italian cooking, Marco Roccasalvo runs the award-winning Campo de’ Fiori Bistro Market in Bray with his wife Laura. He talked to us about his adherence to Italian traditions, the importance of carefully sourced, good quality ingredients and his mission to educate people in Ireland about the right way to eat Italian food.
‘Because we change the menu every three to four weeks, and because there’s three or four other chefs in the kitchen there’s lots of ideas coming from every angle’.