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The Jillian Bolger Column - The Rise and Rise of the Irish G&T


Berthas Revenge
Author: Jillian Bolger
The first time I ever tasted a Hendrick’s gin and tonic was in Chapter One. Former manager, Declan Maxwell, introduced me to the cucumber-enhanced aperitif one evening several years ago, and with that it became my aperitif of choice for visits here.
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The Little Milk Company - Special Irish Foods & The People Who Make Them


Teelings Whiskey & Little Milk Co
Author: Georgina Campbell
The Little Milk Company is an innovative cooperative demonstrating that environmentally responsible small producers can thrive by working together – and they are the winners of the Irish Food Writers’ Guild 2017 Environmental Award. In 2008, ten organic dairy farmers from Munster and Leinster came together as a discussion group chaired by Pat Mulrooney to consider the sustainability of their family farms.
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An Irish Chef in France


Grape Vines - Martin Dwyer
Author: Martin Dwyer
A little introduction to The Wines of the Languedoc - there are lots of them selling in Ireland now, as Martin noticed on his last visit.
We are just back from a winter break in the Cote d’Azur, that part of the country which is known, outside France, as The French Riviera. This is a wonderful part of France and one that has enjoyed a healthy tourist trade for many many years.
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Baking - In Season


Lemon Cake
Author: Georgina Campbell
For some reason I always feel that - apart from the big baking build up to a traditional Christmas - March is the month when the gentle rituals of baking really come into their own. While bright and brave, with its cheery bulbs in flower, it can be a harsh month and the idea of spending hours creating delicious bakes in a cosy kitchen seems very appealing.
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The Darina Allen Column - Real Bread


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Author: Darina Allen
Bread and our national loaf is a subject which continues to exercise me. I’m totally in despair at the quality of our squishy sliced bread and deeply concerned about the effects on our health and waistline, many not least the Bakers Association of Ireland would disagree with me and I certainly hope they are right. I myself can’t seem to find out what exactly is in the bread, an enormously important staple for many people. Flour, yeast, salt, water, so far so good, but what else to speed up the process and produce a loaf at this price.
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Rachel Gaffney's Letter from Texas


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Author: Rachel Gaffney
The famous foodie who’s flying the tricolour for us in Texas highlights the challenges that face passengers flying to Ireland from Dallas - and, while lauding Shannon for its efficiency and convenience, also recalls the romance of the early days of flight in the west of Ireland
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Grow It Yourself - March


Tomato Seeds Sown
Author: Michael Kelly
I absolutely love being a GIYer at this time of the year. It's hard not to feel all spring-like and full of hope about life in general when one sees a little green seedling emerging from the cold, brown earth.
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Insider View - Airbnb


Lucy Madden
Author: Lucy Madden
This month Lucy Madden considers the rampant rise of Airbnb - and the merits of spending precious time and money with people who know what they are doing, i.e. the hospitality professionals
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Georgina Campbell's Cookery Feature - New Image for Northern Irish Food


Born & Braised
Author: Georgina Campbell
Thanks to its inspiring leaders, brilliant calendar of events throughout the year and enthusiastic support from producers, chefs ad the general public, Northern Ireland’s Year of Food and Drink 2016 was a huge success - and the legacy lives on.
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Just Ask Restaurant of the Month for February - The Draft House


Lee Martin - The Draft House
Author: Just Ask
Since May 2015, Daniel McGarrigle's gastropub The Draft House has proved a very popular addition to the surfing hotspot of Strandhill - a village that’s already a food lovers’ destination with a diverse range of interesting eating places. With its casual ingredients-led food, focus on craft drinks and laid-back vibe, The Draft House fits in perfectly.
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