Women Of The Irish Food Industry – Christine Walsh, Chef
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Women Of The Food Industry – Ghillie Basan, Food Writer
Ghillie Basan is coming to Food On The Edge 2019 to host a food story about Spirit & Spice, her most recent book. Ghillie Basan is busy promoting her...
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Women Of The Food Industry – Rosio Sanchez, Chef and Proprietor
Rosio Sanchez is coming to Food On The Edge and she will talk to us about the Authenticity In Migration. If you think you’ve never heard of Rosio Sanchez...
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Glenlo Abbey Hotel – The Pullman Restaurant
A couple of months ago, I was invited to stay at the Glenlo Abbey Hotel and eat at the Pullman restaurant. I adore Galway and I didn’t have to...
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Women Of The Irish Food Industry – Niamh Barry, Pastry Chef
Niamh Barry is a Senior Chef de Partie in the Pastry section at Ashford Castle. I’m so chuffed to introduce you to Niamh Barry today. She’s located in Cong,...
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Women Of The Irish Food Industry – Joyce Timmins, Executive Chef
Until very recently Joyce Timmins was the executive chef at the Rotunda hospital in Dublin. Joyce Timmins has achieved the impossible. She has managed to make hospital food not...
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Women Of The Irish Food Industry – Deirdre Doyle, Educator
Deirdre Doyle created and runs The Cool Food School, a business with healthy eating and food education at its heart. Much like Roisin, Deirdre Doyle wants to take the...
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Women Of The Irish Food Industry – Carol Walsh, Managing Director
Carol Walsh is the woman behind the beloved Chameleon restaurant in Temple Bar, in the city centre of Dublin. In Dublin, Carol Walsh is a name that is associated...
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Women Of The Irish Food Industry – Christine Thèze, Restaurant Owner
Christine Thèze is one half of La Boheme restaurant in Waterford and a familiar face around the city. Christine Thèze co-owns the restaurant with her charming husband Eric, a...
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Saffron Rice Pudding – An Aromatic Twist On A Traditional Recipe
Saffron rice pudding? Are you mad? Pure Notions! Pure notions is absolutely right and I do acknowledge that tis far from saffron rice pudding we were all raised. But...
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