Interview

Bringing Sherry into the Modern World with an Expert – Gregory Buda Interview

Gregory Buda, Director of Education and Training at The Dead Rabbit and Blacktail in New York City, has carved out a place for himself in the industry as a sort of expert on all things sherry. Self-described as “super geeky about booze in general,” Buda recently visited Balfes as a part of Spanish Wine Week …

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Emirates Holidays

Emirates Holidays’ MD Niel Alobaidi Reveals Details About Ireland’s Newest Tour Operator

Ireland’s newest holiday company, Emirates Holidays, has officially launched in Dublin. Specialising in tailor-made, premium holiday packages to Dubai and beyond, the company aims to bring more Irish visitors to Dubai. Nearly 16 million people visited Dubai last year and there has been a significant rise in the numbers from Ireland heading east for their …

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Bacardi

A New Generation of Rum Drinkers – Adolfo Comas-Bacardi Introduces The Company’s New Rum

Bacardi is one of the world’s most iconic drinks brands and recently launched two new additions to their rum family. A 6th generation Bacardi family member, Adolfo Comas-Bacardi was recently in Dublin to officially launch the new liquids. We got the chance to chat to Adolfo about the new rums and some of the more …

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Executive Pastry Chef Aoife Noonan Gives the Inside Scoop on Glovers Alley

Aoife Noonan has the kind of career that some dream of. She makes desserts for a living(!) for a start, which just has to be fun. Plus the portfolio of restaurants she has worked with is very impressive… pastry chef for Ireland’s two Michelin star Restaurant Patrick Guilbaud and more recently working for the John …

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Lorraine Heskin on Gourmet Food Parlour's Decade of Success

Lorraine Heskin of Gourmet Food Parlour on Her Plans for 2018 And Beyond

“Determination, tenacity and rolling up your sleeves are the keys to making your dream a success. Learning everything there is to know about the industry and being flexible enough to diversify your brand is essential.” From humble beginnings in 2006 in Dun Laoghaire, Gourmet Food Parlour has seen tremendous growth over the past 11 years. …

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Sharing Passion Through Beautiful Handmade Desserts – The Le Patissier Story

Robert Bullock, owner and founder of Le Patissier, has always had a great love of food, something he believes stemmed from his mother’s weekend baking: “My mum is a very good cook and she’d always be making cakes at the weekend and I was always first to lick the bowl so to speak. So really, …

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Unlimited Possibilities – Getting to The Heart of Miena’s Irish Handmade Nougat

Speaking on a slightly distorted phone line between Dublin and Wicklow after the effects of Storm Ophelia, I chatted to Willemien Rust, owner and creator of Miena’s Irish Handmade Nougat. A South African native living in Ireland for the past 17 years, Miena is instantly likeable due to her bubbly personality and the passion in …

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An Interview With Chef Igor Cikarev – The Man Cooking For Ireland’s Dating Hopefuls

He cooks for many of Ireland’s romance seekers on RTÉ’s popular TV show, First Dates, which is filmed at the gibson hotel in Dublin, the very place Executive Head Chef Igor Cikarev calls home during the working week. A Russian native from Riga, Igor got his start in the Latvian capital, a place which has …

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Marcin Ceglarz

The Secrets of Seafood – A Talk With Marcin Ceglarz, Head Chef at Anglers Rest in Dublin

Sitting in the corner of a restaurant kitchen in Poland, a young boy diligently works on his homework while his mother cooks dinner, both for him and the patrons in her restaurant. Flash forward a number of years and Marcin Ceglarz has moved to Ireland and is working his way through a number of Irish …

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Cornerstones of Success – Eimear Killian Looks Back at Five Years of Brasserie on the Corner

Dining at a restaurant isn’t just about great food (though that certainly helps),  it’s about the overall experience. When you eat out, you don’t want to be treated like a number, the next in a long line of chores. Customer service can make or break a restaurant’s reputation; it can take you from zero to …

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