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Found 192 matches, showing 121 - 130 below.

Ballyhoura Mountain Mushrooms - Special Irish Foods & The People Who Make Them


Lucy Deegan & Mark Cribbin of Ballyhoura Mushrooms
Author: Georgina Campbell
Very much with the zeitgeist for wild and foraged foods, Lucy Deegan and Mark Cribbin's enterprising north Cork company grows a unique range of speciality mushrooms - comprising everything from shiitake and oyster mushrooms to velvet pipionni and nameko. Spores are inoculated into local wood including oak, birch and elder; and, harnessing the light and pure air of their location, the mushrooms thrive.
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Plums & Damsons - In Season


Wild Plums
Author: Georgina Campbell
Everywhere we've travelled in recent weeks the cooks of Ireland have been hard at working preserving this year's heavy crops of fruit and, especially, plums and damsons, or prunus domestica
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No Kidding! Goat Meat Makes It Onto Irish Menus At Last


St Tola Goats
Author: Georgina Campbell
The goat is the most widely used farm animal in the world for its milk, the cheese and its meat - yet, astonishingly, we hardly use it at all here, except for cheese.
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Toonsbridge Irish Buffalo Products - Special Irish Foods & The People Who Make Them


Toby Simmonds & Johnny Lynch of Toonsbridge Dairy
Author: Georgina Campbell
Toby Simmonds is a legend of alternative thinking in the Irish food world - in 1993 he started a venture that many said would never work, The Real Olive Company, at a stall in Cork’s English Market. It was a huge success.
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Comber Potatoes - Cookery Feature from Georgina Campbell


Comber Earlies
Author: Georgina Campbell
Ireland's answer to the famed Jersey Royal early potato from the Channel Islands, Comber Earlies are this island's flagship potato and one of only a small handful of products here to have the right to use the blue and yellow EU PGI ('Protected Geographical Indication') logo
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Baldwins Farmhouse Ice Cream - Special Irish Foods & The People Who Make Them


Baldwins Farmhouse Ice Cream
Author: Georgina Campbell
Given Ireland’s lush grass and strong dairy tradition, it is not surprising that a lot of dairy farmers have diversified into ice cream production in recent years, and we are now fortunate to have quite a wide choice of high quality, small production ice creams - although distribution tends to be limited to their local area.
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Cookery Feature - Cooking with a Legend


The Ballymaloe Cookbook
Author: Georgina Campbell
Side by side on my desk are two books: the first edition of The Ballymaloe Cookbook by Myrtle Allen, published in 1977 by Agri Books - publishers of the Irish Farmers’ Journal, where many of Myrtle’s articles and recipes appeared - and the new, revised and updated edition The Ballymaloe Cookbook, The Cookbook that Began a Food Revolution, by Myrtle Allen (Gill & Macmillan, hardback, €27.99), which was published in May 2014 to celebrate Myrtle Allen’s 90th birthday and the 50th anniversary of her Ballymaloe restaurant, The Yeats Room.
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Cookery Feature - Eggs - Not Just for Breakfast!


The Egg Man
Author: Georgina Campbell
Time was, before the advent of year-round everything in the food world, that eggs were associated with spring - and especially Easter, of course. Maybe something of that instinctive seasonality remains, as it still seems an ideal time to think about eggs.
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Young Buck Cheese - Special Irish Foods & The People Who Make Them


Young Buck Cheese
Author: Georgina Campbell
If you haven’t come across a ‘Stitchelton’ before, the Northern Irish cheesemaker Mike Thomson of Newtownards, Co Down, would be happy to perform the introduction.
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Cookery Feature - Easter Feasting


Lamb - Guard of Hounour
Author: Georgina Campbell
Why not push out the boat this year and indulge in some Irish spring lamb for a special Easter meal? Although I generally prefer to wait until the roasting joints are bigger, more flavoursome (and better value) later in the year, a very late Easter brings more choice of local foods as the season is more advanced - and, while very wet, the mild winter and early spring has allowed good growth recently and there may also be more early vegetables than usual to enjoy.
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