Now in its 17th year, the Irish Food Writers Guild (IFWG) Food Awards were originally conceived to promote and reward the indigenous, independent producers that are the lifeblood of the food industry in Ireland. In these days of hugely hyped awards (in which, I should declare I’ve played my part!) and elaborate voting systems
Forkncork.comErnie Whalley on food, wine & Irish restaurants |
Cooking The Blues
Health, history, novelty – but what do they taste like? Ernie Whalley cooks the Blues Many of the original potatoes first introduced to Ireland in the 18th and 19th centuries have long since disappeared. Today, a handful of commercial varieties remain. However the Keogh family, who have farmed in North County Dublin for the past
Restaurant Review – The Lock Brasserie
As one who once put his money where his foodie mouth was, I have an enduring admiration for restaurateurs, most of whom work heroic hours for the sort of reward that could probably be exceeded if they’d stayed in bed and put their savings in prize bonds. Very few of the restaurants now considered members
First food awards judged by robots?
Hey ho, more food awards, more bollocks and bullshit. Don’t get me wrong, I’m not knocking the worthy artisans who collected the gongs, plaques or crystal gee-gaws at the Blas na hÉireann, National Irish Food and Drink awards. God knows, it’s hard enough to make an honest copper these days and those who toil in
Corrigan calls for abolition of Bord Bia
I’m sure many of the journos who found their way to Richard Corrigan’s press conference last Friday imagined the big man’s impending rant to be just a publicity stunt to publicise his restaurant and his new TV programme. Maybe that’s why the event wasn’t as well attended as I thought it might be, with several
The Charms of Wexford, part 2
All this said, it’s ‘the other Wexford’ that claims my affection, to the extent where friends have taken to calling me ‘The Ambassador’. It begins with a left turn on the N11 at Ferns towards the picturesque town of Enniscorthy. One the way you pass Salville House, a weekend retreat that enables you to do
The Charms of Wexford
I have just celebrated my 20th anniversary of coming to Dublin to live. When I arrived on 28th August 1987 the place was closed for business. Emigration, albeit not in famine ships, seemed to be the fate of Ireland’s populace once more. The ferries leaving Dun Laoghaire sat several feet lower in the water than
Beef & Sheep Producers Call For Gm Free Island Policy
The Irish Cattle and Sheep Farmers’ Association has today (Thursday 17th June) called on the government to pursue a ‘GM (Genetically Modified) Free Island’ policy. ICSA wants this to be an integral part of a strategy to further develop the green image of Irish farm produce and it could be critical in increasing the Irish
The Wine Guide – Best of Wine in Ireland 2004
A brilliant book, meticulously researched and an essential guide for Ireland’s wine shoppers. This year it’s benefited hugely from the editorship of John Wilson, a respected wine trade figure, critic and, of course, latterly a regular columnist in this magazine. John’s involvement has brought gravitas, keener focus and enhanced status to an already essential reference
STOP PRESS Irish Food Writers Guild Awards
The Ballygowan/ Irish Food Writers’ Guild Awards were presented at a lunch at L’Ecrivain, Dubin’s latest Michelin starred restaurant, where chef/proprietor Derry Clarke, winner of no less than 3 Awards at the recent FOOD & WINE Magazine/Evian Restaurant of The Year Awards, cooked up an absolute storm , using the produce of the 4 awards
   |
Copyright © 2013 Forkncork.com |
Recent Comments