Chef Paul Cunningham, based in Dundrum, County Down, walks the walk like no chef we’ve ever met before. The owner of “slow food fast food” Scopers in Dundrum Village and the upscale pop-up Mourne Larder, Cunningham sources all of his food from within a 15 mile radius and never sets...

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...

Meat and Three investigates pressure in a variety of contexts, from ubiquitous appliances to non-indigenous species.

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...

Chef Danni Barry became the second woman in Ireland ever to earn a Michelin star while working at Eipic in Belfast in 2016—the first being none other than the legend Myrtle Allen, at Ballymaloe House in 1975. Barry is a powerhouse in the kitchen with a resumé that any young...

Meat and Three examines the forces, individuals, and physical senses that shape what we eat.

Todays' guest is chef Nick Tamburo. Nick began his career in Boston, working at restaurants like Flour Bakery, Savenor’s Butcher and Market and Radius by chef Michael Schlow. Nick then joined the Momofuku team at Noodle Bar before moving to Belgium, where he spent time at In de Wulf, the...

This week's guest is Sam Clonts, the executive Kaiseki chef at Uchu in Manhattan’s Lower East side. He earned a Michelin star at 25, five months after the opening of the restaurant. Uchu is uniquely and deeply Japanese, despite the fact that Sam trained as a chef almost entirely in...

Is it possible for ingredients to have “terroir” if they’re grown in water? Does our definition of “local ingredients” change when the farm is across the hall from the kitchen? Find out from Rob Laing, CEO/Founder Farm.One and Ronny Emborg (@ronnyemborg), Executive Chef of Atera NYC. Started in 2016, Farm.One...

Few toques have made the leap from pastry chef to executive chef, but Emma Bengtsson of Aquavit in New York City did it in grand style, earning rave reviews and two Michelin stars since taking over the restaurant's kitchen in 2014. Andrew recently visited with Emma at the restaurant to...