The Green Stage Room at Highbank has a long family food-related history with the Calder-Potts (those responsible for the finest organic apple syrup around, amongst other cider delights) and was at capacity on Saturday evening for Jennifer Ryan of Ponaire, Ferg Brown of Roasted Brown and Brock Lewin of Badger & Dodo. Continue Reading →
Biabeag‘s Meet The Makers series of events is back this month and with thanks to the organisers, I’d like to give two people the chance to attend on Saturday 20 September at no cost. Check below for giveaway details.
Coffee is such a hot topic in the food world at the moment so it’s pretty apt that this month’s gathering of producers draws on those involved in the world of coffee roasting.
https://www.youtube.com/watch?v=9980k_ZIjmc Continue Reading →
Before the bank holiday weekend I had a chance to catch up with Andy Noonan, one of the festival producers behind this year’s Big Grill Festival taking place in Dublin from 15-17 August. You can also follow the festival on Twitter here.
In this short food podcast we take a look at the festival, what’s going to be happening across the three days and how it all came together. Continue Reading →
The idyllic setting of Butler House in Kilkenny was the backdrop for the launch of the Irish Food Co-op on Friday last.
With a physical presence in Piltown, Co. Kilkenny, the newly established Irish Food Co-op brings together seven producers from the south east region under a mantra of “one invoice, one contact, one delivery”. Continue Reading →
Update 21 September 2014: While I appreciate the
dozens hundreds of calls and texts that I’ve received to book tables at the Salt Yard, alas, I’m not the restaurant. Read to the end of this post to get the restaurant’s contact details, then tell them I sent you.
The Salt Yard is Kilkenny’s newest restaurant venture, located at the old ESB offices / Halifax bank building (depending on your memory of Kilkenny) on Friary Street, just opposite Rafter Dempsey’s.
The proprietor is Padraig Enright who opened the doors just last Friday so myself and Mrs. Any Given Food did a drive-by early on Saturday morning to get a number for a booking, grabbed a window table for 7pm and hit The Salt Yard to find out what it’s all about. Continue Reading →
We’re officially half way through the year and there’s plenty of events taking place around Ireland over the course of the month. Here’s just some of those taking place around the country over the next few weeks. If you’ve got anything to add, check the link at the end of the post to submit your event. Continue Reading →
Since the sun has decided to come out more in the past few weeks, I’ve found myself dropping into Grogan & Brown Artisan Butchers in Kilkenny more often in the past few weeks. Ever the helpful crew, the lads in there are full of chat, advice, tips and offer a really good range of fresh meat, veg and bread, a lot of which is sourced locally in Kilkenny. Continue Reading →
An email in from Tumblr reminded me this morning that I’m a year using the service for Any Given Food.
I’ve made a decision to stop sharing Instagram photos out via Twitter, largely as they’re not supported via cards on the Twitter mobile or web interface, but they do get shared out to this food Tumblr blog of mine.
One thing is for sure, there’s a hell of a lot of coffee in there… take a look here.
Clearing the backlog of the Outstanding By Design audio and video releases, here’s the latest podcast release for the week including the full audio from the design talk session around Katu Honey with Laura Mcauley of Navigate By Design and Kristina Moody of Value-Added in Africa.
Oustanding By Design was a Biabeag event held at Highbank Orchards in Kilkenny last month. If video is more your thing, you can check out the video of the session, which includes all visuals from the presentation, here.
The Academy for Junior Chefs at The Village at Lyon’s Cookery School (near Celbridge, Co. Kildare) was set up by Aisling Larkin. With a masters in Food Product Development and Culinary Innovation behind her, Aisling has a strong belief and commitment to teaching young chefs to take control of their own eating and provides them with the skills to become independent and creative in the kitchen. Continue Reading →