5 #Legenderry Eats in the City of Culture 2013
When growing up in Derry in the 1970’s & 1980’s gastronomic delights where few & far between. Beyond ”la cuisine de ma mere” stand out dining experiences normally revolved around a take away or dining in portion of chips, peas & gravy with a dash of malt vinegar from “ Swanky Frankie’s”… Continue reading
The Next Big Thing
“What’s the next big thing in food Martin? I thought – should I buy a restaurant & be ready for it!”
I’m probably like the local business advisor whom posed this question & then suggested he’d be ready for it. The hospitality business is made up of business owners who devote time to pondering, researching or… Continue reading
What does the future hold for UK hoteliers, restaurateurs, caterers and publicans in 2013?
What does the future hold for UK hoteliers, restaurateurs, caterers and publicans in 2013? This 10 minute podcast rounds up what UK industry figures expect 2013 to bring to the Hospitality sector. Via Catersearch.com website
Back To Basics
I have been carrying out some research for a client based in the hospitality & tourism business. The body of research is based around new dinning trends & customer/consumer habits. Here’s a quote that I came across “I am looking for products and brands that are real, authentic and honest, because I know I can trust what’s in them… Continue reading
Wild Mushroom Pickings in Ireland (Part 1)
The mushroom season is drawing to a close for me. I live in Donegal, North West Ireland – once November is upon me the foraging bounties turn into great walks & rambles through forests with very little wild mushrooms in my basket. The drop in temperature appears to put pay to the mushroom bounty.
I have been collecting/hunting/foraging wild mushrooms… Continue reading
Food For All Seasons
The Seasonality of food Here s a Quote from Michael O’Leary “At the moment the ice is free, but if we could find a way of targeting a price on it, we would” Most of us are familiar with the business model that he operates. Low cost, basically translating to very good value, if you travel… Continue reading
What to do with rising food costs
Menu planning and the importance of the menu is an essential tool in creating the power to bring customers in though your front door. The menu is a highly important factor not only because of its content but also in the way it is set out. The way dishes… Continue reading
An Issue With Food Costs
In a recent blog posting on my web site I wrote about what makes a great marriage – a great food marriage that is. As a young chef working in London I learnt about the true values of food marriages. This revelation on flavours & ingredient parings how the marriage of two food ingredients work together i.e. scallops & garlic.… Continue reading
Donegal Food Strategy
The Donegal Food Strategy was officially launched in Glenveagh Castle by Minister John Perry TD on Monday 23rd July. The strategy, commissioned by Donegal County Enterprise Board in conjunction with the other state development agencies, was prepared with input from representatives from all of the sectors within the food industry… Continue reading
Wild Mushroom Hunting in Donegal
A damp start to July has been the bain of Irish agriculture & local farmers. Whilst ” Damo” are local farmer tends to the ewe’s & lambs in this inclement weather, even his 4×4 struggles over the damp ground – hence its parked at the top of the lane & its a trudge down the fields to keep the “Agri… Continue reading
