Robb Walsh | Ireland Eats
Congratulations to IRELAND EATS own Caitríona Devery who was shortlisted for the Emerging Writer award at this year’s Irish Food Writing Awards for her contributions to this blog! Caitriona was nominated alongside four other finalists:...
Lighter than a breakfast roll but more substantial than a croissant, the cheese and ham-filled hot pastry called a jambon is my recommendation for an Irish fast-food breakfast. by Caitriona Devery Jambon means ‘ham’ in...
US release date December 8, 2026 Ireland release date January 8, 2027...
Three new Irish cookbooks that tap into the “seacuterie” trend have recently hit the shelf of my kitchen library. “Seacuterie” a cutesy spin on the word Charcuterie, is a term currently making the rounds in...
Seaweed is an amazing and underappreciated natural resource here in Ireland with incredible properties and a long history of traditional uses. Carrageen moss is one of the best known. It’s used as a thickening and...
Kaldero is a basement restaurant on South King Street where Wagamama used to be, at the side of Stephen’s Green Shopping Centre. When it first opened late last year it was billed as an Asian...
That’s right– an outstanding burger truck bang in the middle of the bog! If you’ve never been to Pullough, you now have a solidly delicious reason to go: the small village is home to a...
Here’s another recipe trial from Robb Walsh’s forthcoming recipe book Braised, Simmered & Stewed: Heritage Dishes from the Slow Cooker. This time it’s Brotchan Foltchep, an ancient Irish recipe using oats and leeks in a...
The Good Food Ireland 2025 Conference convened Tuesday March 25 at the Anatantara Marker Hotel Dublin to address current trends and concerns in the Irish Food scene. The conference also marked the launch of...
By Caitríona Devery Next up in the slow cooker recipe trials is this simple spiced beef dinner, a fine meat-and-veg meal that is perfect for the slow cooker. Spiced beef is a variation on corned...