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Starters
Crispy Potato Croquettes with Keogh’s Crisps
The Keogh family have been farming in North County Dublin for two centuries. Peter Keogh Senior worked... -
DessertsPreheat the oven to 180°C / 350°F / Gas 4 Remove the crusts from the bread, butter each slice (one side only) and then cut each slice into half (diagonally to make triangles). Arrange one layer of bread, buttered-side down over the base of the buttered baking dish. Sprinkle the bottom layer with some cinnamon and half the raisins. Repeat the same steps making a second layer. Cover the second layer of raisins with the remaining bread, again, buttered-side down. Next, make the custard: Measure out the milk and add the cream, then whisk together with the eggs, vanilla extract, sugar (add a pinch of salt if using unsalted butter). Pour the mixture through a fine sieve over the bread. Sprinkle the sugar over the top of the pudding, and some freshly grated nutmeg Cover the pudding and allow soak up the custard for at least 1 hour, or you could even refrigerate overnight (if soaking overnight – reserve some custard and add before cooking the next day). To cook: Place the pudding in a bain-marie (pour in enough water to come halfway up the sides of the baking dish), and bake in the middle of the oven for about 40 – 50 minutes (maybe up to 1 hour), until the top is crisp and golden and the custard is set. Serve the pudding warm with some softly whipped Irish cream, or extra custard.
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Desserts
Plum and Almond Tart
It is hard not to be affected by Lynda Booth's enthusiasm. Her passion for food and teaching is apparent... -
Starters
Carrygerry’s Seafood Chowder
The welcome is warm and the food delicious at Carrygerry House, the lovely home of Gillian and Niall... -
Desserts
Dublin Cookery School’s Clara’s Hot Chocolate Pots
Everyone loves chocolate for Easter! This easy, delicious recipe cannot fail to please on all fronts:... -
Starters
Dublin Cookery School’s Gravlax and Guinness Brown Bread
It is hard not to be affected by Lynda Booth's enthusiasm. Her passion for food and teaching is apparent... -
Starters
Ballymaloe Relish Eggs
Ballymaloe Foods produce a wide range of versatile relishes and sauces that brings a burst of flavour... -
Starters
Bertha’s Revenge Gin Cured Irish Organic Salmon Gravlax, Cucumber Pickle, Dill-Mustard Sauce
Gravlax cured with Bertha's Revenge Gin which is distilled at the distillery at Ballyvolane House. The... -
Mains
Janet’s Just Delicious Family Hot Pot
A range of great tasting chutneys, relishes and sauces from Wicklow based producer, Janet's Country Fayre.... -
Dessert
Belgian Chocolate & Chilli Panna Cotta, Wexford Raspberry Curd, Candied Chilli
Cathy Farrell is the face behind The Kitchen @ Gorey. This dynamic woman has pooled her hospitality experience... -
Give the Gift of Good Food Ireland And be assured of a trusted experience. With much flexibility and a remarkable range of the best food places to choose from. Take a Getaway Break, go shopping in any of our speciality food shops, enjoy a casual lunch or romantic dinner, take a cookery class. Whatever you choose our wide selection is sure to please and know that you are giving a gift that really makes a difference. Thank you for your support.
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DessertsFor the chocolate and ale cake, grease and flour a 25cm/10in loaf tin. Preheat the oven to 180°C/350°F/Gas 4. Slowly mix the dark ale into the cocoa powder to form a paste. In a separate bowl, beat the butter and soft dark brown sugar together until smooth and creamy, then add the eggs one at a time beating between each addition. Stir in the cocoa and ale mixture. Sift in the flour, baking powder and bicarbonate of soda in batches, stirring between each addition. Pour the cake batter into the prepared tin and bake for 30-35 minutes, or until springy to the touch. Cool the cake on a wire rack. Melt the chocolate in a heatproof bowl suspended over a pan of simmering water. Beat the icing sugar and butter together to form a soft paste. Add four tablespoons of dark ale and then fold in the melted chocolate. When the cake has cooled completely, cut it into slices. Serve with the beer and chocolate icing spread over the cake and a dollop of muscovado and malt cream on the side.
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Starters
Mary Gleeson’s Brown Soda Bread
Many people assume that the cross in the top of soda bread had religious meaning for Irish people. When... -
Mains
Cumin Roasted Monkfish
This delicous recipe consists of Cumin Roasted Monkfish, Caramelised Yoghurt, Pea Puree, Roast Squash...
Starters, Lunch, Sides, Casual Meals, Vegetables, Dairy, Eggs, 2-4 People, Vegetarian, Quick & Easy
Desserts, Baking, Fruit, Dairy, Sugar, Baking, 2-4 People, Vegetarian, Intermediate
Desserts, Baking, Fruit, Flour, Eggs, Dairy, Sugar, 4-6 People, Vegetarian, Intermediate
Starters, Lunch, Traditional, St Patrick's Day, Fish, Shellfish, Dairy, Vegetables, Cooking, 4-6 People, Intermediate
Desserts, Valentine's Day, Easter, Quick & Easy Meals, Eggs, Chocolate, Sugar, Dairy, Baking, 4-6 People, Vegetarian, Quick & Easy
Starters, Lunch, Brunch, Traditional, St. Patrick's Day, Fish, Flour, Eggs, Sugar, Dairy, Sugar, Alcohol, 4-6 People, Intermediate
Starters, Lunch, Snacks, Quick & Easy Meals, Casual Meals, Tapas, Eggs, Dairy, 6-8 People, Vegetarian, Quick & Easy
Starters, Lunch, Fish, Eggs, Dairy, Alcohol, 6-8 People, Quick & Easy
Mains, Family Meals, Healthy Options, Casual Meals, Meat, Vegetables, Cooking, 2-4 People, Intermediate
Dessert, Valentine's Day, Chocolate, Dairy, Sugar, Fruit, 6-8 People, Intermediate
Desserts, Valentine's Day, Eggs, Flour, Sugar, Dairy, Alcohol, Baking, 6-8 People, Vegetarian, Quick & Easy
Starters, Breakfast, Brunch, Lunch, Sides, Snacks, Baking, Traditional, Healthy Options, St. Patrick's Day, Flour, Dairy, 4-6 People, Vegetarian, Quick & Easy
Mains, Quick & Easy Meals, Fish, Dairy, Vegetables, 1-2 People, Cooking, Valentine's Day, Quick & Easy
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Good Food Ireland® Picnic for Two – Tipperary
The Traditional Tipperary Country Picnic from Country Choice in Nenagh is the perfect accompaniment to any activity or for those on the move. Enjoy the unique taste and flavours of the food of the area, alongside Peter’s delicious homemade soda bread,...
€35.00 -
Ireland’s Only Blackcurrant & Horse Breeding Farm Tour & Tasting – Wexford
Discover the workings of a blackcurrant farm as Des and his two golden retrievers Molly and Sofie (don’t worry they are very friendly) take you on a tour through the fascinating life cycle of his blackcurrants and learning how these Irish berries...
€0.00
The Merrion Hotel
If you have a ‘things to do before I die’ list – a stay in The Merrion Hotel should be at the top. The hotel comprises four magnificent Grade 1 Listed 18th-century terrace houses and inside there are opulent interconnecting drawing rooms...Rathmullan House
Rathmullan House offers low-key luxury in gracious and elegant surroundings. Located on the shores of Lough Swilly, in stunning Donegal, Rathmullan House is home to a true Irish welcome, gorgeous gardens, beach views and delectable dining options with...Taste @ Gearoidins
Gearoidin’s has an easy, cosy feel and it is situated in one of the original buildings right in the heart of town, but it is made modern by its décor. The main focus is the dessert counter, laden with goodies all made in-house.
The Merrion Hotel
If you have a ‘things to do before I die’ list – a stay in The Merrion Hotel should be at the top. The hotel comprises four magnificent Grade 1 Listed 18th-century terrace houses and inside there are opulent interconnecting drawing rooms...Rathmullan House
Rathmullan House offers low-key luxury in gracious and elegant surroundings. Located on the shores of Lough Swilly, in stunning Donegal, Rathmullan House is home to a true Irish welcome, gorgeous gardens, beach views and delectable dining options with...Celtic Ross Hotel
The Celtic Ross Hotel offers an enticing package of great food, hospitality and accommodation amongst the beautiful backdrop of West Cork. A lasting first impression of the Celtic Ross starts when you approach from Clonakilty and come across the causeway...
Cavistons Seafood Restaurant & Emporium
Cavistons Seafood Restaurant sits beside its impressive food hall, an emporium central to the fabric of life in Glasthule village. Fish is delivered each morning from Dublin’s best fish suppliers. Simple is the name of the game here. Fish cooking...Ballymaloe Cookery School, Shop & Cafe
Cork’s Ballymaloe Cookery School needs little introduction. The school is headed up by Darina Allen, who is passionate about Ireland’s produce and is an all-round warrior for the country’s local producers. The school is internationally...McGraths of Lismore
It’s rare that you’ll come across places quite like this traditional butcher in the heart of Lismore village, Co. Waterford, which has been in business since the 1600s. Michael McGrath is one of several generations to run this shop, now followed...
Lock 13 BrewPub
Located along the Grand Canal in Sallins, County Kildare, Lock 13 BrewPub, serves up pub grub favourites made with local ingredients as well as a wonderful selection of craft beers made on-site by the Kildare Brewing Company. The surroundings are cosy...Malone Fruit Farm & Farm Shop
The Malone Family produce soft fruit from their Co. Carlow based farm. Fresh fruits are available in summer, and frozen fruits are also available all year round for smoothies and desserts, jam making and jellies. These can be purchased from the Malone...Mr Jeffares Blackcurrants
Mr Jeffares Blackcurrants produces 100% natural cold-pressed pure juice with no added sugar, made from homegrown Irish blackcurrants at Ballykelly Farm, Co Wexford.