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A decade between visits, we return to a familiar favourite and find that even though the world around has changed this cafe still speaks to us in the same way
A delicious digest of satisfying suggestions...
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Good food and good value come at a price, but why are so many of Ireland's restaurants overlooked in Michelin's Bib Gourmand category?
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Heinz's "deliciously zingy" dressing (or is it a sandwich spread?) developed for the UK market has lasted over a century and survived several near-deaths. Let's deep dive into Salad Cream...
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A delicious digest of satisfying suggestions...
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In a battle now in its fourth decade, Patrick writes about facing fear and challenging it, even in the most banal speaking situations like ordering a…
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The news is officially out: we're not cryptic critics anymore. We've joined the Sunday Times Ireland as restaurant reviewers, but what does that mean…
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If life is like a box of chocolates, Bonjardim is a selection box: you never quite know what flavour of service you're gonna get... but you'll keep…
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Knorr's keenly-balanced blend of savoury seasoning levels up flavour in food (yes, it contains MSG) and has endured as a serial kitchen cupboard classic…
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A delicious digest of satisfying suggestions...
Russell & Patrick
A sweet recipe that celebrates an ultimate classic, extracted from Hot Fat –– our debut cookbook, the second in the Blasta Books series
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Circular by address, Circular by nature –– Daddy’s could be the blueprint for provenance-led cafes with charm by the cartful and Irish food at its heart
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Thoughts on food, from Patrick Hanlon & Russell Alford
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