Forêt restaurant review: A masterclass in French classic cooking in Dublin 4
From the owners of Forest Avenue, Forêt is a love letter to the French bistro, where every dish is cooked with precision and served with an unwavering respect for tradition
Food Month
Comfort food with a twist: Pickled chicken curry packed with layers of flavour
A satisfying, aromatic Nepalese meal that combines the richness of spices with the freshness of yoghurt and lemon
Restaurateur Gráinne O’Keefe: I cut out sugar from my diet and here’s how it went
This restaurateur and head chef removed sugar from her diet gradually and found it had a transformative effect
Eat out in style: 10 classy Irish diningrooms to add a side of glamour
The architecture and ambience of these elegant restaurants complement and enhance their first-class food offerings
Mushroom hunting in Ireland: You really need to know what you’re doing
To the committed fungus hunter, mushrooms bought with money will always be worthless or, at least, worth less than those captured in the wild
In Paris it’s always about your next meal - here are my favourite restaurants in the City of Light
Dublin woman Patricia Killeen always enjoys an excellent experience with her meal in Paris - but only if she goes go out
Ten restaurants around Ireland worth travelling to for a unique experience
Destination restaurants: It’s well worth travelling to these restaurants for the unique dining experiences they offer
What are the best wines to choose for a table when entertaining guests in a restaurant?
How to Drink Better: It’s a challenge ordering for a mixed group of diners, but there are versatile wines that will always work well
Ragu with a twist, using the best Irish ingredients
Winner Dinners: Conor Halpenny of Square Restaurant in Dundalk introduces venison and raw milk cheese to an Italian classic
Food and fiction: How writers are serving up food as a central character in their narratives
Hunger and its stylised satiation eats into modern writing in a way that reflects our sizzling, chopped-up existences
John Wilson: New Irish whiskeys that would make great Christmas gifts
Embrace the spirit of the season with these new releases across all budgets
It’s time for comfort food – beef stroganoff and shepherd’s pie
We’re ready to embrace slower cooking with rich sauces, stocks and extra butter – these two dishes are packed with flavour and warmth
The best restaurants to visit in Britain and continental Europe right now
Tim Magee dines out for a living, and these are the best restaurants he has been to outside Ireland this year
Spice Village takeaway review: Indian food in south Dublin that will keep you coming back
This Terenure takeaway was so tasty that I’m now tempted to visit the restaurant and dine in
Two perennial classic wines at the right price
Wines for the Weekend: A chenin blanc and an organic Corbieres are two of the best from South Africa
A chef’s Parisian picks: Kevin Burke of Library Street’s recommendations for eating and drinking in Paris
Visiting the French capital and wondering about bars and restaurants? Forget Google, this is the only list you will need
Hidden by One Society restaurant review: Delightful Dublin neighbourhood spot with tasty food and keen prices
The pizza, the atmosphere and the wine flights make this Smithfield venue the perfect place for a casual bite
Eating out: 19 of the best new restaurants to try around Ireland now
Brand new Irish restaurants, together with some reopenings, revamps, and a Storm Babet-enforced reincarnation
From Mark Moriarty to Yotam Ottolenghi: the best new food books to buy
Also featuring books by Neven Maguire and JP McMahon
Irish chefs return to the kitchen in post-Covid bounce
Fáilte Ireland research has identified a softening of difficulty in filling key hospitality roles, although staff concerns linger
The Music Quiz: Harry Styles sings about what type of restaurant on his 2022 album Harry’s House?
In honour of Irish Times Food Month, 10 tasty questions chosen to hit the musical sweet spot
My favourite childhood meal: golden crispy squash fritters made by my granny in Greece
Winner Dinners: Angelo Vagiotis, head chef of the Pullman restaurant shares his favourite childhood meal
I stepped back from the restaurant business two years ago. Here’s why 600 other closures have followed
When we push independent cafes and restaurants to breaking point, we risk the McDonaldisation of the Irish hospitality sector
Here are 33 places to eat in Ireland that readers say are good value
The hospitality sector is going through a rough time but some establishments are continuing to offer value for money
Ken Doherty of Assassination Custard takes a culinary tour of the ancient Italian cave-dwelling town of Matera
Armed with an exhaustive list of things to eat and chew over, this magnificent archaic puzzle of a place wouldn’t leave me hungry
Peter Caviston recognised for lifetime achievement at Good Food Ireland awards
The founder of Caviston’s restaurant and food emporium in Glasthule, Co Dublin among businesses honoured for their role in showcasing excellent Irish produce
I was taught to avoid the ‘trap’ of cooking but I take pleasure in domestic life
I long for ways of thinking and writing and cooking that admit in the most serious and simple way, food is love
Bangkok banquets: discovering the city’s dining pleasures with Thailand’s top chef
From street food to fine dining, the secret to top dishes in Bangkok is the quality of the produce
What is the difference between organic, biodynamic, vegan and sustainable wines?
How to Drink Better: Organic and biodynamic wines cost more to produce and are generally a little more expensive
The future of wine is flatpack and boxed, but will it be drinkable?
Packaging and transport accounts for 40% of a winery’s climate emissions
Forget TripAdvisor and Google reviews: How leading Irish chefs find the best restaurants when travelling abroad
Ten chefs share their top tips for finding the best tables overseas
These two classic almond bakewell and carrot cake traybakes are hard to mess up and taste great
Traybakes make an ideal pairing with a cup of tea or fresh from the oven with ice cream
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