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Switching Roles, Not Switching Off

After over 20 years working as a Chef, my most recent venture was the role of Head Chef in the Central Bar in Navan, Co. Meath: a multi award winning establishment and great place to work. Like everybody else in the hospitality industry, the Central closed its doors temporarily due to the...

carl mark rennicks's profile image

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Sourcing Seafood | Sustainability Series

From a very young age, Niall was to be found ‘sneaking in’ to the kitchens and was kept busy peeling prawns under the watchful and encouraging eye of the chefs in his father’s restaurant. He trained as a chef while still in school and at age 15 went off to France to work in a professional...

Niall Sabongi's profile image

Blog Entry
Growing For Your Menu

Noel Keane of Croí Restaurant in Tralee embarked on his ‘grow your own’ journey in 2018. Two years later his garden supplies most the salads and herbs for his restaurant as well as a large variety of vegetables and berries. In this blog, Noel talks about some of the ups and downs of growing...

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Blog Entry
A Guide to Foraging

Is there such a thing as a free lunch? They say “ There is no such thing as a free lunch ” – that may hold true until you discover foraging! Little did I know when my father took me picking wild mushroom at the age of 6 that I would end up on the island of Ireland, picking much more than...

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Climate Conscious Menus

I have always focused on creating locally sourced, seasonal and sustainable menus, with a close to zero food waste approach. Recently, I have focused even more on sustainability. This was inspired by last year’s the EAT-Lancet Commission on Food, Planet, Health, where more than 30...

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