Our guest this week is Kevin Burke of Library Street, a newcomer on the Dublin restaurant scene that was recently named Best Newcomer at the Irish Restaurant Awards. Kevin spent some time working at the two Michelin-star Patrick Guillbaud early in his career before heading to London where he lived...

From a young age Nico had a head in the cupboard and an eye over the shoulder of his grandmother learning about the depth of flavour and the variety of spice in Caribbean cooking and soul food. Bringing this knowledge to Latin America, he ran a catered event company and...

When you walk in the doors of Pota Café in the Connemara Gaeltacht there’s a buzz in the air. Pota’s atmosphere is filled with community spirit and the sweet scent of freshly baked bread, while the melody of people conversing in Irish fills the air. It’s this community spirit, as...

Have you ever wondered how much blood sausage a person can eat in one sitting? If so, you’ve come to the right place. Artie Clifford and Fallon Moore are the founders of Blas na hÉireann, the Irish Food Awards. Blas, which means ‘taste’ in Irish, was born in Dingle in...

Is there anything Kwanghi Chan can’t do?! The Dublin-based chef and cookbook author owns two restaurants, a food truck, a retail sauce company, and regularly appears on TV. Born in Hong Kong, Kwanghi moved to Donegal when he was eight and grew up cooking in his uncle’s Chinese takeaway. As...

Darin talks music and Irish bars with Liam Craig, the Director of Music for NYC’s legendary cocktail bar, The Dead Rabbit. Liam chats about the bar’s decade long legacy, the modern shifting of music bar culture in Ireland, upcoming Irish bands at SXSW, and legal Poitín from Dublin being...

Few Irish whiskeys have as compelling of a story behind them as Slane Irish Whiskey.

Nestled in the Mourne Mountains, along an old country road that was once a brandy smuggling route, you’ll find Ireland’s smallest distillery. Built in a renovated old cowshed, the Killowen Distillery in County Down was started by architect-turned-distiller Brendan Carty in 2017. Today, he runs the business with just four...

It’s an exciting time in the food world in Ireland, so it should come as no surprise that, like restaurant pop-ups and artisanal producers, the landscape is ripe for new approaches to food writing too. Enter Jane Gleeson and Guzzle magazine, a new publication focused on the intersection of art...

John and Sally McKenna have been have been documenting the Irish food scene since before it even existed. Setting out in the 90s to explore the world of Irish artisan producers, they began publishing their perennially popular and highly respected McKenna’s Guides back when the Irish food scene consisted of...