About Me, Food & Drink, Switzerland, Travel & Places, What's Happening

Zurich meets London goes Dada

Dada, one of the world’s most exciting and controversial art movements of the 2oth Century, is celebrating its 100th birthday this year and it’s being done in typical style. The art and cultural movement was born out of the avant-garde world that was thriving in the Swiss city of Zürich in the 1910s before spreading […]

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Food & Drink, Ireland, Recipes, Travel & Places, What's Happening

Celebrate St Patrick’s Day with a splash of tangy Turf Sauce

Kitty O’Byrnes is a proper Irish success story. Founded in 2013, Kitty’s is a small food company created by Deb Ross, a Dublin-based foodie, and is home of Turf Sauce. Available in three flavours – smoked; sweet and tangy, and hot –  the sauce is based on  an original recipe, made sweet and tangy sauce […]

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Food & Drink, Recipes, Travel & Places, What's Happening

Talking meat, BBQ and Holy Smoke with chef John Relihan

Irish chef John Relihan seems most happy when surrounded by swirling smoke drifting up form a shoulder of lamb or rack of ribs cooking on the BBQ. One of the original apprentices of Jamie Oliver’s Fifteen restaurant in London and a top chef at Jamie’s Barbacoa place in the City of London, John is now […]

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Food & Drink, Recipes, Travel & Places, What's Happening

Go green with St Patrick and pan-roasted Irish beef

Thinking of travelling to Ireland, the Emerald Isle this year, but maybe not before St Patrick’s Day on Sunday 13th March? Then head to Trafalgar Square in London where the annual Bord Bia St Patrick’s Day Irish food market will be feeding around 70,000 foodies, travellers and Ireland-fans. This year, live food demos will be […]

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Food & Drink, Recipes, Travel & Places

Braised feather blade, cavolo nero, artichoke, pumpkin

Chef Tony Fleming currently cooking at the Angler seafood restaurant in London gives the classic dish an autumnal twist. Using Irish reared feather blade beef, cut from the shoulder of the cow, this dish has a beautiful, rich flavour which lends itself well to slow braising, with the earthy artichokes, pumpkin and tender cavolo nero […]

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