‘A Dish From Dean’ is a Sunday lunch dish which would warm the cockles of your heart. How about this Braised Beef, Creamed Polenta, Roasted Autumn Vegetables with Roasting Gravy. (more…)
Chef Rob Curley of the Slemish Market Supper Club has been selected to represent Ireland at this year’s World Tapas Championship in Valladolid in Spain. Could Irish Tapas be the next new dish of the day? Eleanor McGillie chats with Rob about showcasing Irish produce on the world stage.
Last week Aussie Chef Dean Coppard celebrated his birthday. We’ll not divulge which one but a dish which puts a smile on his face is this Twice Baked Cheese Souffle. So, have a go and let’s see does it put a smile on your face too.
Country fairs are proving so popular because there’s a real parochial feel to them which you can’t help feeling drawn to. That, plus the fact, you get to chat, face to face, with the amazing food and drink producers who’s produce often lands in our kitchen cupboards. One country fair which shows real resilience is the Richhill Apple Harvest Fayre which attracts thousands every year
A few weeks ago we attended a Ladies Day at Foymore Lodge in County Armagh where clay pigeon shooter Louise Smylie helped the Foymore team put novice shooters through their paces. After a few successful shots Eleanor McGillie spoke to Louise about clay pigeon shooting and why more women should take up the sport (more…)
IT’S the calm after the much anticipated Yes Chef Awards and Eleanor McGillie speaks to the Co Down chef who won over the judges to be crowned Best Young Chef in Ireland 2019. (more…)
In this week’s ‘A Dish From Dean’ Australian chef Dean Coppard shares with us this simple and easy to prepare take on a fish supper. So, enjoy this Cod Cheek, Chorizo and Buttered Samphire. (more…)
One aspect of Live It Experience It is working with our members to help them tell their story, watch them grow and be proud of their achievements as more and more people visit Northern Ireland. Our community is full of business people doing amazing things. One such person is Mark Rodgers, who every day, continues to prove himself to be a great ambassador for all. Let’s remind ourselves why.
Well, well well. Crème Brulee. That’s Sunday dessert sorted. This is a real easy recipe in this week’s ‘A Dish From Dean’. Australian Chef Dean Coppard shares a selection of his easy recipes with us every Sunday.
Digby’s Bar & Restaurant has appointed a new Head Chef with drive, ambition and culinary vision who has a wealth of experience which many chefs would aspire to. Eleanor McGillie speaks to Kevin Crossan who is looking forward to his new venture working in the Orchard County
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