Highlights Food and Drink
Food and Drink
‘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’.
Far be it for me to suggest that a pub in Dublin embodies such a transcendent, absolute concept of pain, but if I had to approximate a correspondent bar in our nation’s capital to the idea of hell just outlined, it would almost certainly be Johnny Rush’s. ‘I liked it,’ says Anton.
My vegan and vegetarian pals are always having to justify their food choices. ‘Why don’t you eat meat/cheese? Will you not have some chicken?’ It must be really tiresome. They also have to ask a lot of questions. ‘Do you use chicken stock in your vegetable soup?’ It must be a joyfully rare occasion to find a restaurant where it’s the omnivores who are asking the questions. ‘What’s tempeh?’ ‘How do you make a vegan béarnaise sauce?
July’s Bitesize features Fab Food Trails, Eat Street At Laya City Spectacular, Dublin Pop-Up at the Fumball Stables, IFWG inaugural Social Responsibility Award & a competition for Bloggers from Cono Sur
Inspired by nature, craft and tradition the Dublin Honey Project aims to produce raw honey from each of the postcodes of the city. Founders, architect Gearóid Carvill and photographer Kieran Harnett, are united by shared beliefs in the importance of food provenance and supporting biodiversity in local food production. They talked to us about ‘tail-to-snout’ beekeeping, the health benefits of locally produced honey and the diversity of flavours emerging from the foraging efforts of Dublin’s bees.
So what of the idea that Irish people just don’t eat that much fish? Fish Shop don’t take reservations; you’re encouraged to swing by and, if there isn’t a table free, head to Ryan’s next door or Dice Bar across the road until they call you for your seat. Both times I visited, there was a queue at the door of fish enthusiasts eager to join the waiting list.
Ah, Rathmines, the suburb that never sleeps – a cultural melting pot to rival all comers. As one might expect from such a pulsating cosmopolitan hub there is no shortage of venues for one to quell a thirst. Even in this most competitive of quarters, there is one watering hole that stands above the rest; the peerless Mother Reilly’s.
Bread and Bones have thankfully moved their menu beyond the proliferation of pulled pork and slaw, and are instead catching up with the more internationally current trend of Asian influenced street food by way of ramen, bao (steamed buns) and kimchi.
Summer’s here and the Dublin Gin & Tonic Fest from Great Irish Beverages puts the spotlight firmly on three of Ireland’s best.