Highlights Food and Drink
Food & Drink Features
We talk to Dubliner Lisa Tonge and Norwegian Frank R. Fredriksen (aka Thirsty Frank) about the Norwegian influenced brews they’re developing at their innovative Clonakilty based micro-brewery, and plans to become known for working with good quality food.
New York style pizzas and cool industrial design, Mr Steve McCarthy’s Jameson bottle, Ray O’Neill takes over at the helm of The Cake Cafe and Slice, Dublin Bay Pawn Fest and sleek new interiors at a Western stalwart.
Ember is a welcome addition to the line of casual bistro with fine-dining influences that we’ve seen populating the suburbs in the last couple of years.
The country’s first ever gin school recently opened at Listoke Estate outside Drogheda. Co-founder Raymond Gogan tells us about the unique experience on offer and the family’s longstanding connection with the world of Irish distilling.
Feb Bitesize: Deli takeaway Fat Fox, Valentine dining at the Dylan, Dine in Dublin food fest and pre-demo sustenance at Lily’s Café.
Wine importer Enrico Fantasia, formerly of Sheridan’s Cheesemongers, joined forces with Thibaud Harang to relaunch La Dolce Vita as Piglet in the summer of 2016.
At Mr Fox, you’ll find an exciting, accessible menu served by a great team.
We caught up with chef Emilia Rowan recently to talk about healthy eatery Cocu and to learn more about plans to expand their catering menu and launch exciting new pop-ups at two of their locations.
Juices from Green Beards, Meat from the Avoca Butcher, fabulously funky fermentation and the Dublin Chinese New Year heralds the year of the Rooster
Kevin Roche and Taurean Coughlan opened Two Boys Brew in Phibsborough, inspired by the specialty coffee cultures they experienced on their travels. Taurean tells us about the Aussie influenced Brunch offerings that have been going down a storm and their aspirations to help further build on Dublin’s coffee culture.
The Japanese phrase “Ichi-go Ichi-e” (期一会) translates literally as “one time, one meeting”. For those who know Katie Sanderson and Takashi Miyazaki’s food, the idea of them collaborating is a tantalising one.
Nutritious brunch at Cocu, Winter Warmers at the Morrison, out of town dining at Morilles Bistro, dark chocolate apple thins from Lismore, and make your own at Listoke Gin School
Co-founders Ray O’Hara and Kevin Johnstone developed Green Beards with one simple goal: to offer a delicious way of integrating plant-based health into a busy lifestyle.
Make your own Shasuka eggs as the craft revolution reaches new frontiers: Brother Hubbard Cookbook, Tippletown, The Eatyard and Black Castle Drinks
Our Table is inspired by the lack of rights for those in the Direct Provision system to prepare their own food, which further strips them of their dignity in an already traumatic system.
Best known as a drummer with musicians such as Nile Rodgers of Chic, Ralph Rolle is also the founder of the Soul Snacks Cookie Company in New York. We caught up with him on a recent visit to Dublin where he baked cookies and told us of plans to bring his unique brand of soul food to Dublin.
As winter approaches we talk seasonal bites, artisan suppliers and the secret to a mean cocktail with Erik Robson of ely.
October’s Bitesize: Northbound caffeine from Full Circle Roasters at Jacob’s Inn, culinary fusion at Mosa Sushi Burritos, spirited concoctions via Irish Cocktail Fest, dusky georgian glamour at La Cucina and JP McMahon’s Food on the Edge Symposium