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So good from Raymond Blanc

submitted 3 days ago • 13 comments

This week’s restaurant review in the Sunday Times Ireland: Mister S 🔥 www.thetimes.com/world/irelan...

submitted 3 days ago • 1 comment

Making kimchi 🥬

submitted 6 days ago • 0 comments

And this is its beautiful cover!

submitted 6 days ago • 9 comments

New on Substack: chippaper.substack.com/p/patience-c...

submitted 8 days ago • 0 comments

Have you been to The Sea Rooms in Rosslare? vm.tiktok.com/ZNd1QekCn/

submitted 9 days ago • 1 comment

A factory in the small town of Lembeke has been quietly baking away for nearly a century but last year its revenue topped £1bn and Snoop Dogg declared himself a fan. How did Biscoff go from hairdresser freebie to Gen Z obsession?

submitted 11 days ago • 8 comments

They’ve DerryLondonDerried the Gulf of Mexico

submitted 15 days ago • 34 comments

While it was a bit of a surprise to find ourselves here at no.25 (and 1 of only 2 Ireland inclusions) should we be concerned that Jonathan Gold who died in 2018 (and still has more IG followers than us 😅) is far higher? 🌝

submitted 16 days ago • 2 comments

HERA, Dublin 1 this week’s review in @thetimes.com Ireland 📰 Read here: www.thetimes.com/world/irelan...

submitted 17 days ago • 0 comments

Excellent news: #RecipeOfTheDay is Fish Finger Bhorta! www.nigella.com/recipes/fish...

submitted 17 days ago • 26 comments

HERA, Dublin 1 this week’s review in @thetimes.com Ireland 📰 Read here: www.thetimes.com/world/irelan...

submitted 17 days ago • 0 comments

The beautiful pink forced rhubarb is around now, and while I do love to make a crumble with it, it’s also at the centre of this special cake, a wonderful way of celebrating the sherbetty stalks. That’s to say, #RecipeOfTheDay is my Toasted Marshmallow and Rhubarb Cake www.nigella.com/recipes/toas...

submitted 18 days ago • 30 comments

Cheats plain croissant which can be made vegan (recipe in the preamble). www.tayloredbites.com/post/almond-...

submitted 17 days ago • 0 comments

Okay I think I can articulate a bit better now. One of the issues with the combination of Ireland + Eurovision is that there is a sense that “if we don’t win, what’s the point?” It often feels like we judge the song on the ability to beat 35+ countries. Rather than just represent, be proud.

submitted 18 days ago • 1 comment

Here is how our busy Saturday evening is looking: 🇺🇦 Vidbir 🇸🇪 Melodifestivalen 🇫🇮 UMK 🇱🇻 Supernova 🇲🇹 MESC Selection SZN in full flow 🪩

submitted 18 days ago • 0 comments

Pumpkin orzotto arancini w/ ‘Nduja and scamorza 🇮🇹 #hotfat

submitted 19 days ago • 0 comments

So Press Up is no more (after being taken over by London-based Cheyne Capital) and the business is now rebranded as Eclective Hospitality Group a name to reflect and preserve its “legacy of innovation”… its f&b brands listed below ⬇️ ‘Eclective’ is not even a word, maybe @susiedent.com can confirm?

submitted 21 days ago • 0 comments

This week’s restaurant review: FEAST, Rostrevor www.thetimes.com/world/irelan...

submitted 25 days ago • 0 comments

This week’s restaurant review: FEAST, Rostrevor www.thetimes.com/world/irelan...

submitted 25 days ago • 0 comments

I was told it was National Yorkshire Pudding Day – yes, really – and I thought why not start early and have it for breakfast. So #RecipeOfTheDay is Dutch Baby! Can also heartily recommend a topping of clotted cream and golden syrup www.nigella.com/recipes/dutc...

submitted 25 days ago • 19 comments

How Edinburgh became the UK’s foodie capital www.thetimes.com/article/7b83...

submitted 26 days ago • 0 comments

Saw on TT an American asking “why do y’all call these biscuits Digestives?” and someone commented: “because we digest the whole packet in one sitting”

submitted 26 days ago • 0 comments

So true.

submitted 28 days ago • 0 comments

🎺 Cue the trumpets: Sticky Toffee Pudding is #RecipeOfTheDay! www.nigella.com/recipes/stic...

submitted 29 days ago • 25 comments

On Chip Paper we focus on long reads and in depth food writing and one of our ongoing series is Condiment Curiosity, deep dives into iconic and enduring staples in kitchen cupboards. We have written eight so far, the latest - Lotus Biscoff 🇧🇪 - just published! open.substack.com/pub/chippape...

submitted 28 days ago • 0 comments

Open call for adult visual artists from across Ireland who identify as neurodivergent or as living with an intellectual disability to apply for the #ConnectingArtists2025 programme. The deadline to apply is the 31st of January. Learn more about the programme here: www.connectionsartscentre.ie/ca25

submitted 29 days ago • 0 comments

In time for the #LunarNewYear, this week’s Guest Recipe from the #CookbookCorner archive is Pork Belly in Black Vinegar, from Simply Chinese Feasts: Tasty Recipes for Friends and Family by Suzie Lee: www.nigella.com/recipes/gues...

submitted 29 days ago • 7 comments

Hoping to see some of you at the book launch for Filthy Queens at Underdog on Thurs. But if you want even more Filthy Queens in your life, I'll be at Hodges Figgis on Tues, Feb 4th from 6pm, chatting with the incredible @alidunworth.bsky.social #skystorians www.waterstones.com/events/book-...

submitted 30 days ago • 3 comments

Surely there must be 9 people out there’s who’d benefit from a Brussels-themed newsletter in their inbox every Wednesday (more or less). Let’s kick of the week by rounding this number up, people! brusselsnotes.substack.com

submitted 31 days ago • 1 comment

ICYMI at the weekend, our latest restaurant review in the Sunday @thetimes.com Ireland: newly opened cha chaan teng-inspired spot Hong Kong Wonton on Fade Street 🇭🇰 Read here: www.thetimes.com/world/irelan...

submitted 31 days ago • 0 comments

Deep joy: #RecipeOfTheDay is the glory that is a Fried Chicken Sandwich. I love it, too, not in the bun that you see here, but made with the Old-Fashioned Sandwich Loaf that was ROTD a couple of days ago (and there’s a link to that recipe again in the intro to this) www.nigella.com/recipes/frie...

submitted 32 days ago • 19 comments

I think we file this under: damned if you do; damned if you don’t.

submitted 33 days ago • 7 comments

Loved this from the brilliant piece about Shanghainese western food by @fuchsiadunlop.bsky.social We are forever taking delicious ideas from around us. www.ft.com/content/20ab...

submitted 35 days ago • 3 comments

Have been saying it for years: get Samantha Mumba in the mix for 🇮🇪 and now it’s finally happening!!! www.rte.ie/entertainmen...

submitted 35 days ago • 0 comments

Looking for the perfect winter warmer? 🍕✨ Try our Caramelised Onion, Rosemary & Cashel Blue® Pizza – a match made in foodie heaven! Check out the full recipe on our website: www.cashelblue.com Cashel Blue® adds the perfect creamy touch to transform any dish! 🧀💙 #CashelBlue #PizzaNight #IrishCheese

submitted 36 days ago • 0 comments

Word of day is ‘unasinous’ (17th century): united in stupidity. A riff on ‘unanimous’: which comes from the Latin for ‘one mind’. ‘Unasinous’ means ‘one ass’.

submitted 36 days ago • 191 comments

On our #Substack ‘Chip Paper’ we started a series of deep dives (read: mini theses) into iconic condiments in late 2022, now we are planning 2025’s offering of supreme shelf staples with the first one landing this week, a sweet one! 👀 Here is what you may have missed so far… chippaper.substack.com

submitted 36 days ago • 0 comments

On our #Substack ‘Chip Paper’ we started a series of deep dives (read: mini theses) into iconic condiments in late 2022, now we are planning 2025’s offering of supreme shelf staples with the first one landing this week, a sweet one! 👀 Here is what you may have missed so far… chippaper.substack.com

submitted 36 days ago • 0 comments

🍕 Forgot to share this from late December but if you know you know already: Reggie’s is one of late 2024’s star new openings, a pizza-led neighbourhood restaurant set in a striking former bank building in the heart of Rathmines 💫 Read here @thetimes.com: www.thetimes.com/world/irelan...

submitted 37 days ago • 1 comment

TikTok yesterday: dramatic goodbye from some users, plugging their social media accounts. TikTok today: dramatic arrivals from some users, after the social media was blocked for all of 10 hours.

submitted 38 days ago • 7 comments