The Calveys are farming their own 100% pure bred strain of the early Mayo Blackface since 1856, and ewes are descendants of the original flock.

The suburbs of Cork City are home to a little secret. Located near Douglas, just a short drive from the centre of the Rebel City, Maryborough Hotel and Spa is set in a private estate of mature grounds and gardens. You can sense the 300 years of history as soon as you enter the gates and travel the tree lined driveway leading up to this magnificent Georgian property. As you round the final corner, this stately house appears majestically, beckoning a grand welcome. Imposing steps to the front door are where your journey back in time begins.

The Kitchen @ Gorey's space is a showcase for some great local food. The well constructed menu, which suits all tastes features a bevy of local producers from Fish Merchants to a soft fruit farmer and cheese maker.

From the first sip you know you are tasting something special . The unique taste and flavour of this delicious cocktail comes from the rich earthy taste of the Co. Wexford soil from which it takes much of its prominent ingredient from. Longtime farmer John Stafford has been growing potatoes on his family farm and has successfully used his crop to create a premium Irish Craft Gin.

Just a few steps away from the glamorous shopping of Dublin's Grafton Street, and the historic site of Trinity College, sits one of our most traditional pubs. O'Neill's has been serving beverages to weary travellers for over three hundred years. The O'Neill family have been at the helm for almost one hundred of those. This pub as the feel of an Ireland of old. A characterful space where everyone is welcome.

The Strand Cahore is influenced by that of a traditional Irish Pub, inviting locals or passers-by to sit back and relax in comfort with a good pint or glass of wine while they enjoy a meal of delicious local fayre. Aileen and Patrick Hanley, proprietors of The Strand Cahore are dedicated to bringing the best flavours to the plate and so have scoured the country for great tasting ingredients

Just a few steps away from the glamorous shopping of Dublin's Grafton Street, and the historic site of Trinity College, sits one of our most traditional pubs. O'Neill's has been serving beverages to weary travellers for over three hundred years. The O'Neill family have been at the helm for almost one hundred of those. This pub as the feel of an Ireland of old. A characterful space where everyone is welcome.

Jp McMahon and Drigin Gaffney have created a space to showcase the diverse and great tasting foods of local producers, farmers and fishermen in the Michelin Starred Aniar Restaurant. Wild and seasonal local foods are key.

Jp McMahon and Drigin Gaffney have created a space to showcase the diverse and great tasting foods of local producers, farmers and fishermen in the Michelin Starred Aniar Restaurant. Wild and seasonal local foods are key. Coddle, or Dublin coddle to be more precise, is a dish made up of leftover sausages and bacon. Traditionally, the sausages and bacon were cut up and combined with onions and potatoes and left to stew in a light broth. Though often unappetizing to look at, the dish was made famous by several Irish writers, from Jonathan Swift to James Joyce and Seán O’Casey. Modern versions include barley and carrots. It is essentially a dish that grew out of poverty and famine and then migrated into the working-­class areas of Dublin at the beginning of the twentieth century to become a dish of central importance to the people who lived there. Often it contained a drop of Guinness (or it was eaten with plenty of pints and soda bread). It is said that the housewives would prepare the coddle during the day and it would sit on the stove until the men returned home from the pub. The word itself is derived from the verb ‘to coddle’ or ‘to cook’ (from French caulder). With its associations of poverty, it is surprising to find ‘authentic’ recipes, especially given the status of the dish as being made with whatever leftovers were to hand (as in pig’s trotters/feet, pork ribs, etc.). Some associate it with the Catholic Church’s insistence of abstaining from meat on a Friday. Coddle was a way of using up the bacon and sausages on a Thursday. In this recipe, I fry the ingredients before covering them with the stock, but traditionally they were just layered and simmered until cooked.

From the first sip you know you are tasting something special . The unique taste and flavour of this delicious cocktail comes from the rich earthy taste of the Co. Wexford soil from which it takes much of its prominent ingredient from. Longtime farmer John Stafford has been growing potatoes on his family farm and has successfully used his crop to create a premium Irish Craft Gin.

Ballymaloe Foods' world famous country relish is the perfect accompaniment to a delicious homemade burger. From a homemade tomato relish recipe created by the legendary Myrtle Allen in the kitchen of Ballymaloe House, Ballymaloe Foods has grown to feature a versatile range of relishes and sauces that have wholesome goodness and great taste at its heart.