The story behind roadside strawberry stands – one of the heralds of Irish summer
The quaint Wexford strawberry stands that herald the new season in Ireland are part of a very modern and complex business
This low-key Wicklow cheesemaker is quietly producing the best cheddar in the world
Tom Burgess’s award-winning Coolattin cheddars are made in a small dairy farm in west Wicklow
‘They see Paddington eating it, it must be good’: Wexford marmalade makers on ensuring it’s not just the preserve of the old
Wexford Home Preserves produces more than two dozen jams and marmalades, and has increased production from 800 to nearly 4,000 jars a day
The Waterford beekeeper: ‘I got four or five stings on my face today, but you wouldn’t know it’
Real Irish honey is a glorious thing, richly flavoured from whatever flowers the bees that produce it were feeding on ... industrial honey is often little more than sugar water
Moving to Waterford: ‘After 30 years in Los Angeles, Ireland feels like a balm’
Five years ago this Christmas, the former LA Times food editor and his wife came to Ireland for a year... now they call Waterford home
Smoked fish might not be exotic in Ireland, but what’s not rare is still wonderful
Sean Nolan’s parents started smoking fish for themselves in retirement, and soon the Union Hall institution was born
From farmer to artisan cheese maker: ‘Raw milk was an object of fear. But to me it’s the flavour of the land’
Taking on industry giants and using raw milk in the 1980s proved to be two big hurdles for the Waterford producer
Several farmers had a notion to grow ‘something different’ in west Cork in the 1980s. The idea took off
Russ Parsons: In the 1980s a simple idea to grow ‘something different’ took off for Colin Whooley’s father and a few other farmers in west Cork
Irish seaweed explodes with that undefinable savoury flavour the cool kids call umami
Russ Parsons: Marie Power is one of Ireland’s foremost seaweed evangelists, guiding regular foraging forays
Ireland is a cabbage wonderland: take it from this blow-in chef
The first time I saw Savoy cabbage here, it was a thrill. And pointy cabbages might as well have come from another planet
Russ Parsons: Some of the best oysters I’ve tasted are Irish but why are they so rarely for sale here?
Like great wine, oysters distil and amplify the essence of the place they come from
Spiced beef is back on the menu – and it is not just for Christmas
This Cork specialty is made by ‘corning’ beef in a salt and spice brine. Butcher Tom Durcan shares his secrets
The Tipperary bakery known all over Ireland for its fabulous brack
Autumn and the holiday season are the busiest times of year for the bakery. The barmbrack is definitely the star of the show
The two secrets behind Ireland’s ‘best’ artisan butter
Russ Parsons: Irish Gourmet Butter has quickly become a favourite among bakers and chefs
These are not just any tortilla chips. These are the real thing, made from scratch in Clonmel
Russ Parsons: There are few things more comforting than the perfume of a freshly made, warm corn tortilla