Albert Adria… The World’s Best Pastry Chef
Perhaps if there had been a reality television series called “Keeping up with the Adriàs”, the name Albert Adrià would have been as familiar as that of his older brother, […]
Category Archives: Restaurants
Serious food in the Burren
There was a gasp of ‘oh no, the chef has left’ when Mickael Viljanin, the Finnish chef who put Gregans Castle on the map, packed up his toque and knives […]
Nordic Cuisine… Time to Move On
The question Christian Puglisi hates being asked most by journalists is “What is this ‘new Nordic cuisine’?” He tells me this at the end of our interview, he was so […]
People Intimidated by Michelin Star
“Bon Appetit definitely will lose its star,” says Oliver Dunne when I talked to him in January this year, referring to the Malahide restaurant where he is executive chef and […]
The Return of the French Classics
When Graham Neville served courgette flowers stuffed with a prawn and scallop mousse in a lovage sauce to showcase the garden menu at a foodwriters’ dinner in Restaurant Forty One, […]
Michelin By Numbers?
People hear “Michelin star” and immediately think formality, starched linen tablecloths and a price tag to match. While the inspectors at the much lauded guide have tried hard to brush […]
Turning Japanese
French with Japanese and Asian influences? I’ll have to be honest, it sounded like culinary harakiri to me. When I want to eat Japanese food, I go to London and […]
Yotam Ottolenghi… How to Make Vegetables Taste Wonderful
When it comes to home entertaining, nothing whispers monied classes more eloquently than a Yotam Ottolenghi salad; nonchalantly scattered in bejewelled beauty across a long, white plate. In-the-know cooks nod […]
Hay and Smoke… Adds a New Dimension to Food
Elena Arzak, the executive chef of Michelin three star restaurant Arzak in San Sebastian, which is ranked eighth in the World’s 50 Best Awards, was in Dublin earlier in the […]
An American Chef in Ireland, Ballyfin
Auditioning is never easy. If you’re a chef, it’s called a tasting. It’s basically Master Chef without the cameras. And if you’re interviewing for the position of head chef in […]
Corinna Hardgrave 