After the funeral service in Oughterard of the late Gerard Galvin, a large number of family and friends drove across the peninsula from Oughterard to Spiddal, to share dinner together at the Connemara Coast Hotel, which sits hard by the road at Furbo.
This is a portrait of Seamus Sheridan, one of the most original and challenging thinkers in modern Irish food.
In the video we were trying to get up close and personal, and capture someone who is funny, wise and original. Not just in the way he thinks, but even in the way he dresses.
You can now follow Seamus’ blog on http://seamussheridan.wordpress.com
For the last fourteen years Jim Kennedy has lead small groups of Irish people on kayaking trips in the Sea of Cortez, Mexico. This last winter, we joined him. We thought the trip would be special, but we had no idea just how special this experience is.
Our video footage shot in Mexico was pulled together from iPhone, point-and-shoot and the GoPro, with which we filmed the extraordinary underwater swimming with whale sharks experience.
Sam’s music captures the sense of menace and utter joy at being in the sea alongside these beautiful creatures.
For fifteen years Pat McLarnon has been a city chef in Dublin’s Brook’s Hotel, running one of the city’s classic dining rooms. But his feet are firmly embedded in the countryside of his upbringing in County Tyrone.
We wanted to capture this dichotomy between a betoqued urban chef and a rural forager, grower and believer.
The Greenhouse has been Dublin's hottest restaurant opening this year, and Thibault Peigne's Tartine Organic Bakery is sure to be the hottest new producer of 2012. Meet the baker here in our Irish Food Channel film.
Also featuring Adrian Onac and Sharon Kelly. Tartine Bakery opened this week.
Tartine Organic Bakery, Unit 16 Seatown Business Campus, Seatown Road, Swords
T +353 1 890 3301
The brilliant Mike O’Toole will have an exhibition of his food photography, entitled The Sky and The Ground at the Skyline Gallery, as part of the Kenmare Food Carnival, running from July 13-15.
Kenmare has always been one of the most exceptional towns in Ireland’s food culture, and the Carnival events will show you the riches that the town enjoys. www.kenmarefoodcarnival.com
How to summarise what the team in the Merrion Inn are all about? In ten words or less: beer good, service good, food nearly good. That's not to say that they're not trying - there's a genuine effort to deal with good Irish suppliers and beer-wise, it was lovely to see, prominently displayed, both as you walk in and behind the bar, chalkboards listing Irish beers of the month (in this case Howling Gale ale, Carraig Craft lager, Galway Hooker i.p.a.).
Once upon a time.
This is the beginning of a culinary story, a story where we hope a little magic might happen. That magic, I am hoping, will be nothing less than a magic spell that will transform one ingredient into another. But, we will have to wait a while to see.
This year and last has seen an explosion of interest in Irish craft brewing: suddenly there are a tremendous number of different brews, made in locations all over the country, and everyone wants to know all about them.
The food and service in Pichet jump out at you like the Kapow!!! in a graphic novel.