Search Results for 'World cuisine'

Recently I have had to reprimand my children for their overuse of the ‘N’ word. It is something that I, like many others, find deeply offensive. I have, I think, brought them up well and feel aggrieved that this is how they repay me. Such outrageous behaviour goes against everything that I believe to be right. It started off innocently enough with the five year old slipping the odd ‘N’ word into a sentence. I may have turned a blind eye, anything for a quiet life. Then all of a sudden it escalated into using it everywhere, at every possible opportunity, to my complete mortification. Out loud and in front of other people.

Westport woman Margaret Jennings will be measuring, mixing, and kneading up a storm at the National Ploughing Championships next week in her bid to be crowned the best brown bread baker in the country.

Serves 4

Brown scones

I love being the food writer for the Mayo Advertiser as the perks are fantastic. Last week my wife Julie and I were invited to sample the new tasting menu at Season’s Restaurant on Main Street, Castlebar. We were greeted by owner John Mulroy and brought to a lovely window table which overlooks the Main Street. I have eaten here before and the restaurant is very clean and modern, but so comfortable that you immediately feel like you are at home. New head chef Tobias Streinetberger has brought many years’ experience of working on luxury cruise ships to Season’s Restaurant and likes to let the food and the flavours talk for themselves.

In the pretty town of Clarinbridge, a picturesque pub, Sherry's Bar, provides a surprising venue for Rustic Grub. Recently opened in a village already well supplied with good cafes and tea-rooms, it has hit the ground running — which says a lot about chef Maria McNeela and the ethos she has brought with her. There are very few people who could match the passion and respect that she has for food, and the menu reflects this in a variety of ways. She has found a space to showcase the best that the west has to offer and cooks in the Irish tradition — unrestrained, imaginative, and dedicated to pleasure — maternalism at its finest.

The Government is being urged to support independent off licences by reducing excise duty and banning below cost selling of alcohol, a move which according to members of the National Off-Licence Association in Galway will help retain jobs.