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“My Heart is in The Food we Cook” – Chef Chad Byrne’s Ingredients for Success

Passion, dedication and a healthy dose of ambition are just some of the ingredients needed for a successful restaurant. Chad Byrne, head chef at Danú at the Brehon Hotel in Killarney, has won two AA Rosettes with the restaurant thanks to these ingredients and more. A father of three, he is very passionate about teaching his …

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Kernel Bar & Kitchen – Chef Maria Raftery Talks About Her Newest Culinary Venture

With a career in the food industry spanning 25 years, Maria Raftery, who has presented numerous cooking demonstrations on TV3 and was head chef of Kilkenny’s Zuni Restaurant for 17 years, is now owner and head chef at Kernel Bar & Kitchen, an exciting new dining experience in Kilkenny. Maria gained her initial experience working …

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Chef Johnnie Cooke: “I Like to Cook Food that Sings and Dances”

Chef Johnnie Cooke: “I Like to Cook Food that Sings and Dances”

A lot has changed since chef Johnnie Cooke became a pioneer in serving Mediterranean flavours in Ireland back in the nineties at the long-lived Cooke’s Café. Long story short; tapas, jamón and paella have entered the local foodie dictionary and diners have come to expect the challenging combo of top quality and good value. Add …

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“I’m not being controversial, I’m being honest” – Marco Pierre White

“When I get the chance, I slip out to Burdock’s,” cooes Marco Pierre White, when pressed on his favourite Dublin eatery. Ross Lewis’ Chapter One and the Grand Old Dame The Shelbourne, where he often stays, rank highly in Marco’s opinion, and the memory of an afternoon in Dalkey enjoying lobster and our fine seafood …

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Wineport Lodge

Making Magic in the Midlands – Wineport Lodge Head Chef Shane Ennis Interview

Even those who haven’t travelled to the heart of the Midlands might be familiar with the idyllic setting of Wineport Lodge. Nestled on the banks of Lough Ree, and surrounded by native woodland, the picturesque backdrop to the luxury Lodge played on our screens on several series of the popular TV series The Restaurant, both …

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Alain Coumont

Le Pain Quotidien’s Founder Alain Coumont talks Bread, Butter and Business

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 Alain Coumont has the answer, as the founder of Le Pain Quotidien, the well known bakery which has 267 branches worldwide and …

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