Time for tea

Irish company Max Benjamin has created a range of candles inspired by varieties of tea. They come in duck egg blue and gold pretty lidded tins, reminiscent of a tea caddy. The scents are Assam and lemon, Lime flower and lavender, Raspberry and ginseng, Serene jasmine and Victorian Earl Grey. They are on sale in Arnotts, House of Fraser, Kilkenny, Avoca, Meadows & Byrne and Carraig Donn, €15.

The Thornton takeaway

He might take exception to customers ordering chips in his Michelin-starred restaurant, but

Kevin Thornton

isn’t above concocting a good curry. The chef has teamed up with Camile Thai takeaway restaurants to create a limited edition curry that is available in the chain’s six Dublin restaurants in October. The Indochine curry is subtly spiced and aromatic and is made with Irish sirloin beef. It is served with organic brown and wild rice and costs €14.95. “I’ve drawn on Indian flavours to create something a little different for Camile,” the chef said. Online: camile.ie

Foraging for fungi in Sardinia

Bill O’Dea is taking a bunch of mushroom foragers to Sardinia from October 23rd to 26th, the height of the season. The trip will also include visits to a cheesemaker and wine producer, and a variety of traditional Sardinian meals, including lunch at Alghero fish market. Accommodation is at a rural palacio. It costs €440pp sharing, excluding flights. Email bill@mushroomstuff.com.

Dublin’s cocktail fest

Oisin Davis

, who earned the title of mixologist for his exciting cocktails at Damson Diner, has left the restaurant to develop a series of drinks festivals under the banner, Great Irish Beverages. The first of these takes place from October 13th-18th when 25 venues will participate in Dublin Cocktail Fest.

Each premises will offer at least one cocktail at a 30 per cent discount for the duration. Customers who buy a €5 wristband will be entitled to the discount at participating venues, which include the Liquor Rooms (left) and Vintage Cocktail Club. See facebook.com/GreatIrishBeverages