The Irish Times

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

Thu Jul 30 2020 - 06:00

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 ...

Sun Jul 14 2019 - 06:05

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 ...

Sat Jun 29 2019 - 06:00

Two Cork restaurants win at World Restaurant Awards

Ballymaloe House and Cafe Paradiso take home prizes at inaugural ceremony in Paris

Tue Feb 19 2019 - 10:40

Welcome to my place ... Lyon

Escape the tourists and get a wonderful bird’s eye view of Lyon from the Jardin des Curiosités

Sun Oct 21 2018 - 08:00

Myrtle Allen, ‘the formidable trailblazer for Irish food’

Myrtle Allen’s path from farmer’s wife to internationally recognised chef and hotelier

Wed Jun 13 2018 - 15:18

Myrtle Allen’s method: ‘Don’t cook for critics’

The Ballymaloe founder’s family and colleages share stories of the cook and campaigner

Fri Jun 01 2018 - 09:00

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

Mon Jan 22 2018 - 17:20

‘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

Sat Jan 20 2018 - 15:17

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

Sat Mar 05 2016 - 03:00

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

Mon Jan 26 2015 - 12:14

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

Fri Dec 20 2013 - 11:27