Bill Buford’s quest for culinary perfection: A chicken, a recipe and a six-hour Zoom masterclass
Over Zoom, the writer shows the New York Times restaurant critic how to cook a classic
Bastille Day: 'The French mostly know nothing about Irish food and cooking'
When I decided to become an Irish chef in France I approached the whole thing with a fair degree of nervousness ...
Summertime classics: pea and herb toasts, fish stew and strawberry sponge
The Provencal fish stew bouillabaisse is not as difficult to make as you might think. Here's how ...
Two Cork restaurants win at World Restaurant Awards
Ballymaloe House and Cafe Paradiso take home prizes at inaugural ceremony in Paris
Welcome to my place ... Lyon
Escape the tourists and get a wonderful bird’s eye view of Lyon from the Jardin des Curiosités
Myrtle Allen, ‘the formidable trailblazer for Irish food’
Myrtle Allen’s path from farmer’s wife to internationally recognised chef and hotelier
Myrtle Allen’s method: ‘Don’t cook for critics’
The Ballymaloe founder’s family and colleages share stories of the cook and campaigner
Paul Bocuse: the chef who moulded Kevin Thornton and inspired JP McMahon
Bocuse, one of the masters of French gastronomy, has died at the age of 91. Thornton reminisces about working with him and McMahon charts his influence on global cuisine
‘Pope of French cuisine’ Paul Bocuse dies at the age of 91
L’Auberge du Pont de Collonges has held three Michelin stars since 1965
Nobelhart and Schmutzig review: Berlin’s answer to Noma with a tasting manifesto to boot
The simplest of good ingredients lie at the heart of this restaurant
Exporters showcase Irish meat at major gastro event in Lyon
Bord Bia and six meat firms exhibit at biennial Sirha gathering in France’s gastro capital
All the Presidents’ menus: life as the top chef at the Élysée Palace
Fried fois gras and stuffed fish were among French presidents’ favourites served up by chef Bernard Vaussion during his four decades at Élysée Palace
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