The Family Cure – Frank Krawczyk mastered the art of charcuterie at his home in West Cork. Now his son Rob, one of Ireland’s most exciting chefs, is picking up the baton

Sam Gleeson & Niamh Fox – At their idyllic home in West Clare, the furniture maker and chef cook meat from their own pigs, recall very different childhood meals and explain why food tastes better in a van

Inside Sam Gleeson and Niamh Fox’s Kitchen – The furniture maker and chef pick out one of Ireland's best beers, a curious metal gadget for scraping coconuts, and a favourite Jamie Oliver book

Sam Gleeson and Niamh Fox’s Ireland Address Book – The furniture maker and chef recommend a great pub for cheese toasties, their favourite place to go in Ireland for a special meal, and a local community farm run by surfers

Borlotti Bean Stew – This delicious stew was made for us by Niamh Fox and Sam Gleeson at their home in Co Clare, as part of a lunch that also included pork chops, roast

How To Make: Pollock En Papillote – The owners of Dublin's Fish Shop prepare a delicious (and inadvertently patriotic) fish dish in the back garden of their Dublin restaurant

Takashi Miyazaki – The chef-owner of Miyazaki in Cork makes a succession of extraordinary dishes for lunch, recalls his days as a teppanyaki chef to the stars, and explains why Japanese food is like a treasure box

Kombu-Cured Monkfish, Chorizo Crisp & Seaweed Dressing – “Normally people cure meat or fish using salt and lots of sugar. I don’t use either in this recipe as kombu’s quite unique – it has its own saltiness and

Takashi Miyazaki’s Cork & Galway Address Book – The chef-owner of Miyazaki in Cork recommends a restaurant for special occasions, an otherworldly mushroom farm and a world-class food market

Inside Takashi Miyazaki’s Kitchen – The chef-owner of Miyazaki in Cork picks out a clay barbecue, a surrealist cookbook and the craziest mushroom we've ever seen

Touring: Cork City’s Watering Holes with Caroline Hennessy – A leading authority on Irish brewing takes us on a boozy tour of Ireland's culinary capital

Gwen McGrath & Ken Doherty – In the calm before a hurricane, the owners of Assassination Custard invite us over for lunch and talk about their travels, the joys of tripe, and why the best food is always the simplest

Gwen McGrath & Ken Doherty’s Dublin Address Book – The owners of Assassination Custard recommend an unorthodox pizza restaurant, the place to go in Dublin for prawn toast and late-night cocktails, and two of their favourite Irish farms

Inside Gwen McGrath & Ken Doherty’s Kitchen – The couple behind Assassination Custard pick out veal bacon, a selection of their favourite vermouths, and eight indispensable cookbooks

Flower Sprouts With Black Garlic Vinaigrette & Ricotta Salata – “This is a dish we serve at the restaurant. Flower sprouts are a hybrid of Brussels sprouts and kale, and they’re lovely. An alternative could be Brussels sprouts (halved and

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