Food Dublin


Tantalise Your Taste Buds This February With Dine in Dublin

Foodies mark your calendars as Dine in Dublin, returns in February for the eighth year running. Taking place from Monday, 22nd February to Sunday, 28th February, the capital will come alive with a feast of culinary delights. Brought to you by DublinTown, Dine in Dublin sees the biggest names in the Dublin foodie scene offer an unparalleled dining experience over the course of seven days.

Over 50 of Dublin’s most famed restaurants will participate in Dine in Dublin, offering the very best of fresh local produce, cooked to perfection and served up in style. The 2016 line-up includes Dublin spots Pichet, San Lorenzo’s, Saba, The Church, Fallon & Byrne, Zaragoza, Red Torch Ginger, Le Bon Crubeen and Flanagans to name but a few.

Those shopping and socialising in the city centre can soak up the flavours of the festival at Dine in Dublin’s “Dine Pavilion”; an exciting outdoor kitchen situated on the city centre streets throughout the week of Dine in Dublin. Here the city’s top chefs will host live demonstrations showcasing the very best of their most loved Dublin dishes.

Speaking on this year’s festival, CEO of DublinTown, Richard Guiney said: ‘Dine in Dublin has established itself as a key annual culinary event in the Dublin calendar. For many Dubliners, as well as our visitors, it is an opportunity to sample the best cuisine that the city has to offer, while also welcoming in spring. In recent years, Dublin’s restaurants have really put themselves on the map for quality and variety, with 50% of Dubliners regularly choosing to visit the city to dine out.  Each year, we see new and exciting restaurants open their doors, adding to the already exciting culinary mix the city has to offer. Areas such as The Creative Quarter, which 5 years ago was struggling, is now bustling with evening time diners. There are as many people on South William Street at 11pm, as there are at 10am. Now with the economy growing we expect even more people to take this opportunity to come out and enjoy themselves. There is so much choice on offer from the participating restaurants that it is well worth a visit towww.dineindublin.ie to see what appeals to your tastes.’

Adding to this, Minister for Tourism, Transport and Sport Paschal Donohoe, commented ‘Tourists to Dublin are rightly enthused by the dining offering that they find here. Those of us lucky enough to call Dublin home know why. The restaurant sector was particularly badly hit when our economy crashed. Government recognised this and introduced measures such as the lower 9% VAT rate which supported the hospitality sector and enabled it to recover during a difficult time. Dine in Dublin is a fantastic event that allows us celebrate all that is good about the Dublin culinary scene. It is particularly rewarding to see how well visitors and those living in the capital get behind the initiative and come out to experience new places or enjoy old favourites.’ 

For more information and the latest news, including confirmed restaurants, activities and booking information, visit www.dineindublin.ie


The Future of Irish Cooking is set to get brighter as Euro-Toques Young Chef of The Year 2015 is Announced

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After three months of interviews, culinary skill tests and a lot of heated debates in kitchens across Ireland – the winner of Euro-Toques Young Chef of the Year was announced at a gala banquet event in Dublin’s iconic Shelbourne Hotel. 22 year old Ruth Lappin from Laois was awarded the coveted 2015 Euro-Toques of the Year 2015 title from special guest judge, three time Michelin starred chef Clare Smyth.

Ruth, Chef de Partie at Restaurant Patrick Guilbaud was mentored throughout the competition by her head chef Kieran Glennon. After completing a BA in Culinary Arts at DIT Cathal Brugha Street Ruth did some impressive stages at Dublin’s Fallon & Byrne and  the world famous WD50 in New York. Ruth originally went to college to become a nurse but she felt too much of a draw to the culinary arts.

Ruth was one of five finalists who battled it out to win this esteemed title and will now embark on an all-expenses paid stage at Gordon Ramsay’s flagship restaurant – Restaurant Gordon Ramsey in London. Ruth will work under Clare Smyth, an MBE and Northern Irish Chef who is Chef Patron at this prestigious restaurant. Clare is the first and only female chef to hold and retain three Michelin stars in the UK – one of only five women in the world to attain the accolade.

The judging panel also included Mark Moriarty (San Pellegrino World Young Chef 2015 champion), Graham Neville (Restaurant Forty One at Residence), Wade Murphy (Commissioner General of Euro-Toques Ireland and Chef/Proprietor 1826 Adare), Paul Kelly (Executive Pastry Chef at Merrion Hotel and Great Irish Bake Off judge). The chairing judge was Lorcan Cribbin (former Commissioner General of Euro-Toques Ireland). Mark Moriarty previously won the Euro-Toques Young Chef of the Year competition in 2013.

 The other four finalists in the competition were:

  • John Fitzmaurice,aged 26, Head Chef at Moloughney’s, Clontarf, Dublin 3. John’s mentor is Liam Moloughney.
  • Conor Halpennyaged 20, Chef de Partie, Tankardstown House, Brabazon Restaurant, Co Meath. Conor’s mentor is Head Chef Robbie Krawczyk.
  • Robert Browneaged 21, currently a medical student in National University of Ireland, Galway and being mentored by Enda McEvoy, Chef-Patron Loam Restaurant in Galway.
  • Roseanne Meehan – aged 24, Junior Sous Chef, Knockranny House Hotel. Roseanne’s mentor is Head Chef Seamus Commons.

 

The five finalists put their culinary skills to the test one last time at the gala banquet final event where they prepared feast for Ireland’s most celebrated chefs and guests. The five young chefs were assisted on the night by a professional team consisting of Declan Maxwell (Luna) acting as front of house and special guest MC’s for the evening Marie Flynn and Domini Kemp.

Speaking after being crowned Euro-toques Young Chef of the Year Ruth Lappin said, “When I entered this amazing competition back in September I never thought I would be the last one standing. The past three months have been an immense learning curve for me and I have been honored to work with such inspirational chefs along the way. Getting to meet Clare Smyth today was a real career highlight and I cannot believe that I now get to work under her next year. I am thrilled to represent Ireland as a young chef and really thank Euro-Toques for the chance to take part in this competition and La Rousse Foods for their support this year.”

The competition this year and focused on the theme “Origins of Contemporary Irish Cooking”. Euro-toques Young Chef of the Year, in association with La Rousse Foods, looks to find a young food ambassador for Ireland who can contribute to developing an identity for Irish cooking and promote Ireland’s culinary reputation at home and abroad.

Commenting at the final, Wade Murphy, President of Euro-toques Ireland said, “2015 has seen our highest amount of entries to date for Euro-Toques Young Chef of the Year which is phenomenal In all the years the competition has gone from strength to strength and we are incredibly excited to now follow the future of our latest Euro-Toques Young Chef of the Year. The level of dedication and passion that these 5 young chefs have shown throughout the last three months is inspirational and really showcases that the future of Irish cooking in Ireland is in safe hand.  This year’s competition was extremely close and really came down to the wire but Ruth showcased exceptional culinary skill and organisation making her a worthy winner”

 

For more information on the Euro-toques Young Chef of the Year please visit www.youngchef.ie


Celebrate October Month of Cheese with 200 Free Farmhouse Cheese Events Nationwide

Irish Farmhouse cheese

– Bord Bia launches October Month of Farmhouse Cheese Nationwide –

This October, for the third year in succession, Bord Bia and the Discover Farmhouse Cheese campaign, will host up to 200 free farmhouse cheese events across the county to celebrate October Month of Cheese.

Throughout the month, retailers across Ireland, big and small, as well as farmers markets and farm shops, restaurants and pubs will host events and tastings, inviting consumers to try a huge variety of styles of farmhouse cheese. Cheese lovers will get the opportunity to engage directly with the product and its producers, allowing them to discover and taste farmhouse cheese, try new varieties, discover usage occasions and pick up a host of tips from seasonality to delicious recipes.

Over the month of October, the Discover Farmhouse Cheese campaign aims to get Irish consumers to try new types, experience new flavours and textures of farmhouse cheese.  Cheese lovers will also be able to learn about pairing farmhouse cheese with craft beers, whiskey or wine and pick up lots of other tips.

The Discover Farmhouse Cheese programme, an EU co-funded campaign organised by Bord Bia, is encouraging the public to discover the unique character of the individual cheeses and how products are produced on the farm, the transparency of the supply chain, and the story of the makers behind the products.

Speaking about October Month of Farmhouse Cheese, Eimear O’Donnell, Consumer Dairy Sector Manager, Bord Bia said:  “This is the third year of October Month of Farmhouse Chees and  to date it has been a great success, with packed events taking place throughout the length and breath of the country. This October, there will be almost 200 events for consumers to choose from including cheese talks and tastings, cheese making courses and cheese pairing to name a few. The October Month of Cheese gives consumers a great opportunity to find out more about one of the most bespoke, hand-made foods in the world”.

 

For more information on events and sampling during October Month of Farmhouse Cheese, farm visits and farmhouse cheese, please visitwww.discoverfarmhousecheese.ie, check out Facebook for details www.facebook.com/discoverfarmhousecheese or follow us @Cheese_IE.


5 Dublin Food Markets You Should Visit

Irish cheese, Delicious Dublin Tours, Irish food, Dublin food tour

Irish farmhouse cheese

We are sharing our love for food markets today and we’ve compiled a list of 5 Dublin food markets you should visit.

Dún Laoghaire People’s Park Market: This is probably our favourite because of its atmosphere and location. This market takes place every Sunday from 11am to 4pm in People’s Park. There are many food stalls but only what is great is that you can sit at picnic tables or bring your own picnic blanket and sit on the grass. Highly recommended for families.

Temple Bar Food Market: For a urban experience, the Temple Bar Food Market is on every Saturday in Meeting House Square from 10am to 4.30pm. With a mix a hot food stalls and Irish food producers this market is a lovely place to hang around in the heart of Dublin city centre. From beautiful breads from Le Levain to organic products from Mc Nally’s farm you will always find something tasty to bring home.

The Green Door Market: The Green Door Market is open on Thursdays and Fridays from 12pm to 7pm and on Saturdays from 9.30am to 4pm in Newmarket Dublin 8. It is quite a small market in size but the variety of products is great if you are looking to do your weekly food shopping. The range of products include organic breads, fish and seafood, meat as well as vegetables and fruits. There is also a seating area, a stall selling coffee and treats and a food truck with French crepes.

Marlay Park MarketThis is the perfect market if you are looking to go for a walk on a Saturday or a pleasant Sunday stroll. Marlay park market is located behind Marlay House in Rathfarnham every Saturday and Sunday from 10am to 4pm. The best day to visit for food is Saturday as the courtyard is filled with vendors selling their goods.

Howth Market: Situated opposite to Howth Harbout Howth Market is well worth a visit. The market runs every Sunday and is not only limited to food. With other 40 stalls you can buy baked goods, chocolates, ethnic foods and also enjoy the vibrant atmosphere of Howth at the weekend.