While the key to a good loaf of bread is the quality of flour used, what is the key ingredient in a hugely successful bakery with branches dotted across the globe? It would seem...
Clovis Taittinger arrives serene and aloof, he smiles as he introduces himself and we take a sit in the lobby of The Dean Hotel. If the name rings a bell is because he’s part of...
Just where Wexford street meets Camden Street you’ll find a little piece of Spain in the heart of Dublin city. With the title Las Tapas de Lola pieced together in an elegant scroll in...
“The time I was standing in my bar with the President Barack Obama, and the First Lady of the United States, raving about their anniversary dinner, which I had just cooked them,” says chef...
Turning the corner on to Dawson Street I inwardly curse my fellow pedestrians relaxed pace. Not unlike Alice in Wonderland’s white rabbit exclaiming “I’m late, I’m late, for a very important date”, I hurriedly...
“Last night was my 21st pop-up,” says Mark Moriarty, when I meet him in the canteen at RTÉ. “It took a bit of work to turn this building into a restaurant. You should have...
Gareth Mullins is a very proud chef right now. The Brasserie at The Marker Hotel was awarded the Best Hotel Restaurant in Dublin at the Irish Restaurant Awards last month but the accolade is...
John Healy is a busy man; busier than you might expect someone to be after two heart attacks and a transplant. This is clearly not a man who is going to sit around and...
I enter the room to a flurry of colours, hands and bottles. Behind a bar, extending the length of the room, are 12 bartenders, mixing, shaking and pouring at top speed. A cacophony of...
The professional life of a chef is notoriously difficult to balance with personal life but Philip Brazil loves a challenge. This Summer he is taking on the both the Ring of Beara and infamous...
It’s an overcast Wednesday and I’m on the rooftop of John Lewis on Oxford Street where I’m due to meet chef Robin Gill. The roof has been transformed into a beautifully preened garden for...
Peploe’s Wine Bistro has become something of an institution on Stephen’s Green thanks to their longevity. Having opened their doors in November 2002, this is one restaurant that has survived every kind of economic...
When Julie Dupouy earned her place among the world’s top three sommeliers there was plenty of wine to celebrate. Her bottle of choice? Hermitage Jean-Louis Chave 1983, an elegant, floral red from Rhône that has a lot more...
The stunning building that is home to the Radisson Blu St. Helen’s Hotel is an official national landmark. The house was built in 1750 and the preserved architecture of the rooms is a testament...
“We don’t drive where we don’t have to,” says Cortney Burns, one half of culinary couple behind the critically acclaimed Bar Tartine restaurant in San Francisco. Despite being in Ireland only two days it...
Food and wine go together like lock and key, pen and paper, and fish and chips. Wine making and culinary traditions have evolved together, to the effect that a glass of wine can transform...
“A good restaurateur is a well travelled restaurateur,” says John Farrell, the man behind some of Dublin’s most pioneering restaurants: Super Miss Sue, Luna, Cervi, 777, Dillinger’s and The Butcher Grill. Each one of them,...
In 2004, Chantelle Nicholson, swapped her career as a lawyer in New Zealand pursued her passion for cookery, and landed a job in Marcus Wareing’s kitchen. 12 years later Chantelle still wears her chef...
Closing Bastible’s blue door behind me, the phrase ‘work hard in silence, let success make the noise’ immediately sprung to mind. Having spent the morning chatting with Barry Fitzgerald over a flat white, I...
If you believe in the philosophy you only get what you give, it’s easy to see why Saba, with Paul Cadden at the helm, is a success story. Celebrating ten years in business with...