Delighted to be Food On The Edge launch today. All roads lead west in October for this exciting annual food conversation. Thanks to the team for bringing it home to #Galway .

Launching #FOTE2024 today ATU Galway City see you there in October.

We are delighted to be at the launch of Food On The Edge 2024 in ATU Galway City it promises to be another amazing event

Editing this magazine, out on Friday, is my final piece of work for The Irish Times. Tomorrow is my last day in the office after 40 wonderful years there. Thank you to my amazing colleagues and to everyone who has trusted me with their stories and read my work over the years

We are delighted to welcome Chef Jonathan Farrell of Gregans Castle to our community of chefs, cooks, and producers! #greganscastle Éanna Hassett #etcommunity #chefsmeetproducers

This day 17 years ago, we said yes to each other and yes to starting on our Pizza da Piero adventure. And 3 years later, Julie arrived! A big happy 14th birthday to our eldest daughter Julie. Big celebrations in the #PizzadaPiero home today. There’ll be pizza, focaccia, and cake!

.DublinFoodDiary Food Photography for Crackbrgr Tastemade TheTaste.ie Galmere Fresh Foods All The Food Bord Bia - The Irish Food Board

Behind the Scenes of ANNWN’s ‘Wild Food’
VIDEO: We take an exclusive look inside this Welsh Green Star restaurant, and hear from a Michelin Inspector on what makes it quite so impressive
#MICHELINGreenStar
guide.michelin.com/gb/en/article/…

So enjoyed being at ELY WINE 25th Anniversary lunch today and sampling Alta Alella • Celler de les Aus’s organic Cavas, and wines alongside small plates including an incredible cured trout and this duck terrine with walnut purée. What an amazing restaurant, always wonderful #irishfood and wines

Was craving pretzels so we made some today 🥨🥨🥨

Outstanding turbot, great duck & perfect pommes soufflées

#RitzRestaurant #MICHELINStar

guide.michelin.com/gb/en/greater-…

Andarl farm ham hock & pistachio terrine, pickled shimeji, fermented celeriac, endive

As World Central Kitchen suspend their operations in #Gaza , Israel gets what it wanted. Less food for Palestinians, less foreign intervention and a halt on the aid shipments from Cyprus. It’s hard to to imagine this attack was not deliberate

Super seafood at Kitchen Table

#2MICHELINStars #Bloomsbury

guide.michelin.com/gb/en/greater-…

#NewProfilePic

We are delighted to welcome Liam Finnegan, Executive Head Chef at Ashford Castle to the Euro-Toques community of chefs, cooks, and producers! # #chefsmeetproducers Liam Finnegan

Ballymaloe announce a new Festival of Food from May 17th to May 19th this year with cooking demos, pop-up dinners, walks, food producers, wines and cocktails. Ballymaloe House Hotel celebrates its 60th birthday this year; together with Ballymaloe House HotelCS it has had a huge impact on #irishfood 🇮🇪

Short great piece by Mark Moriarty on Irish Times Food about Irish food culture & tradition looking at modern Ireland and referencing people and ingredients at the core of our Community.
Gráinne Mullins Ahmet Dede Goldie
Full article 👉
irishtimes.com/food/2024/03/1…

Happy St. Patrick's day from Łódź #thisisIrishfood

Myrtle Allen, her restaurant, farm and philosophy put Irish food on the map. And her ideas have been shared around the world through Ballymaloe Cookery
#thisisirishfood