RESTAURANTS AND FOOD

Saturday, November 14, 2026

Chef Mark Moriarty serves the best Irish produce to European heads of state at the EPC Summit official dinner in the National Gallery of Ireland

press release

Chef Mark Moriarty serves the best Irish produce to European heads of state at the EPC Summit official dinner in the National Gallery of Ireland

Mark and colleagues at the National Gallery.

Last Thursday, November 12th, chef Mark Moriarty delivered a landmark culinary showcase in the Shaw Room of the National Gallery of Ireland, catering for over 50 European heads of state and government. The state dinner took place as part of the 9th European Political Community (EPC) Summit hosted in Dublin.

Chef Mark Moriarty was selected by the Department of An Taoiseach to design and deliver the EPC Summit official dinner, with a culinary brief set by Taoiseach Micheál Martin that focused explicitly on celebrating Irish food heritage, exceptional provenance, artisan suppliers, and sustainable dining.

The multi-course menu showcased world-class Irish produce, including smoked wild Irish salmon from Sally Barnes’ Woodcock Smokery in West Cork, Ridgeway dry-aged beef from County Wicklow, Dublin-grown cabbage from Jenny McNally, Donegal rapeseed oil, local root vegetables, Glenilen Farm butter, and Killahora Rare Apple Ice Wine.

Celeriac Baked in Barley

Chef Mark Moriarty said: “Myself and the team at Mark Moriarty Studio were honoured and delighted to represent Irish hospitality, and to showcase our chefs, producers, and food makers to leaders and prime ministers from all across Europe. We hope we’ve done the industry proud, and put on a show that highlights what 21st-century Irish food and hospitality are all about.

Killahora Rare Apple Ice Wine made for a sweet finish.

Delivering an event of this scale under strict protocol and security has been a massive team effort. Alongside our own kitchen team, we had the finest talent on the dining room floor, led by Virginia Anton and a team of incredible industry heavyweights and sommeliers, ensuring our guests got to experience Irish warmth and excellence at its finest. A huge thanks to everyone who pulled on the green jersey last night. It was quite a pinch-me moment to see our food served in the National Gallery on the state china with its little gold harp!”

The state dinner brought together leaders from across the continent in the historic setting of the National Gallery’s Shaw Room. The venue was chosen to reflect Europe’s shared artistic traditions alongside Ireland’s rich cultural heritage.

Mark Moriarty is an award-winning chef, TV host and author. Based in Mark Moriarty Studio at Wilton Park.The Studio the restaurant only opens on Fridays. The rest of the time it’s a creative space serving up immersive dining experiences through private events, collaborations and takeovers. Mark’s food centres on simplicity, seasonality, saucing, and elevated classic techniques, as well as celebrating Irish food producers.

Mark's concentration

OFFICIAL MENU, EPC STATE DINNER

Baked Potato Sourdough
Glenilen Farm Butter

Celeriac Baked in Barley
Yeast, Hazelnut, Celeriac & Fino Sherry Sauce

Sally Barnes Wild Irish Smoked Salmon from Co Cork
BBQ Butter Sabayon, Green Apple

Striploin of Dry Aged Ridgeway Beef from Co Wicklow
Artichoke, Seaweed, Roasted Bone Marrow Jus Gras

Side service to share:

Jenny McNally’s Roasted Cabbage, Bacon, Herbs

50/50 Mashed Potato

Irish Coffee Gâteau Opéra
Salted Irish Milk Sorbet

The Event Team:

From Mark Moriarty Studio:

Mark Moriarty

Virginia Anton - General Manager

Ed Joliffe - Sommelier

Nina Mourao

Renato Kucic

Odhran Devine - Head Chef

Gavin Cribbin - Sous chef

Louis Joliffe - Chef de partie

Oscar Sharma - Commis Chef

Supporting team for the event from Irish industry:

Julie Dupouy

Darren D’Arcy

Victor Baquero - Sommeliers

Bill O’Cléirigh

Sarah Ormond

Katie Cribbin - Front Of House

Lali Gonzalez

Graeme Brophy

Ciarán Sweeney - Chef team

Friday, November 13, 2026

Festive Happenings at Park Hotel Kenmare

Festive Happenings at Park Hotel Kenmare

Park Hotel Kenmare embraces the magic of the season with a programme of festive happenings throughout December, designed to bring another layer of Christmas magic to the guests staying at the hotel this season. These complimentary experiences – from Christmas cinema classics to creative workshops and seasonal treats – bring an added sense of occasion to each stay, celebrating the beauty, craft and community spirit that define the hotel at this, and every time of the year.

On arrival, guests are greeted by the hotel’s impressive Art Tree, a tall fresh fir that stands proudly in the lobby and sets the tone for the celebrations ahead. Its branches are adorned with handmade decorations crafted by a remarkable roster of artists, including internationally celebrated names such as Guggi, Sean Scully, Liliane Tomasko and Dorothy Cross, alongside talented local makers from Kenmare, including Kenmare Lace, Mango Crafts, Danny Long and Tessa Dennison. The tree is both a reflection of Park Hotel Kenmare’s long-standing support of Irish art and a joyful expression of community during the festive period. (Full list is in the notes to editors).

Throughout the month, guests can enjoy the hotel’s 12 Movies of Christmas, a charming seasonal selection shown in the hotel’s sweet little cinema. A curated list of festive favourites, offering the perfect opportunity to unwind with classics such as It’s a Wonderful Life, The Holiday and Home Alone, these are cosy evenings that feel both nostalgic and indulgent, with complimentary popcorn and soft drinks served at each sitting.

Each Wednesday from 2pm to 4pm, Head Gardener Shane leads a wreath-making workshop in the Terrace, accompanied by a winter-warmer tea. Guests are invited to create their own seasonal wreaths using fragrant foliage and natural materials gathered from the grounds, adding a personal, handmade touch to their festivities.

Every afternoon at 4pm, the hotel continues its daily tradition with a festive twist of complimentary treats and warming mulled wine served to residents, bringing guests together for a shared moment of conviviality as the winter light fades. There is also whiskey tasting, cocktail making classes, and the wine cellar experience available.

For those wishing to extend their seasonal celebrations, festive dining is available in Landline throughout December for residents and non-residents alike, while Festive Afternoon Tea is served on Saturdays and Sundays, and can be reserved by both hotel guests and visitors.

This December, Park Hotel Kenmare offers an atmosphere rich with seasonal charm, artistry, and hospitality – a place to escape, to celebrate, to enjoy old traditions and make new ones, and to savour what makes Christmas in Kenmare so special. Bed and breakfast in a classic room starts from €445 based on 2 guests sharing.

www.parkkenmare.com

#xmaspressrelease

Thursday, November 12, 2026

Handmade magic at Ballymaloe Craft Fair, back over two weekends, from 20th-22nd November and 27th-29th November

Ballymaloe Craft Fair is back over two weekends of handmade magic, from 20th-22nd November and 27th-29th November

The much-loved Ballymaloe Craft Fair is back this winter, bringing brightness, midwinter warmth, and a sparkling start to the Christmas season with two fabulous weekends of Irish craft, design, and food. From Friday 20th to Sunday 22nd November, and again from Friday 27th to Sunday 29th November, the Grainstore at Ballymaloe will be transformed into Ireland’s largest and most joyful craft fair.

With more than 200 exhibitors across the two weekends, the line-up is refreshed between events, so each weekend feels almost like a brand-new festival. From ceramics, jewellery, art, and fashion to homeware, skincare, and seasonal decorations, every stall celebrates the creativity and craftsmanship of Irish makers. It’s the perfect place to find beautiful, thoughtful gifts, each one made with care and designed to be treasured.

The Ballymaloe Craft Fair is just as much about atmosphere as it is about shopping. A stroll through the stalls is accompanied by festive music, the scent of mulled wine, and the sight of families and friends enjoying time together. The food offering is a highlight every year, with a careful selection of delicious and warming treats — hot chocolate, baked and savoury delights, and a line-up of interesting and exciting food trucks.

The Brickx Club Lego workshop returns too with hours of hands-on fun for the younger folk, giving little visitors the chance to build imaginative masterpieces while parents wander the fair in peace. With an enormous supply of Lego bricks, it’s a highlight for kids who love to build and create, with a one-hour session for kids over four costing €10.

Drawing more than 10,000 visitors each year, the Ballymaloe Craft Fair has become an unmissable tradition for many in the run-up to Christmas, a unique blend of creativity, craft, and handmade magic.

Opening hours are Friday 4pm–9.30pm, Saturday 9.30am–8pm, and Sunday 9.30am–5pm. Entry is €8 on Fridays and €10 on Saturdays and Sundays for adults, with free admission for children under 14. A three-day weekend ticket is also available to purchase at €21. Free parking is available onsite, and a complimentary shuttle bus runs from Midleton train station and Ballycotton throughout the weekend.

Tickets can be purchased at the door or online in advance to skip the queue HERE

Superb Lunch at The Farmgate in Cork’s English Market. Local and seasonal produce.

Superb Lunch at The Farmgate in Cork’s English Market.

Local and seasonal produce.

Always worth checking out the specials here. This Pan-fried Cod (25 euro) was one and it was my pick. It came with seasonal greens with a butternut squash purée enlivened with a hint of cumin. Top notch. Other specials included a Goatsbridge Trout Smoked Plate and a traditional corned beef and cabbage.

Sixteen year old Kay Harte is in a room overlooking the Front Strand in Youghal in the mid 1960s. It is the house of her mother’s friend and the table is set for dinner. The meat was boiled leg of mutton and the teenager was given a bit of the nap of mutton as a treat. “I never forgot that meal,” she told me a few years back. “That was my first realisation that plain simple Irish food can be so sophisticated.”

That experience put Kay in the road and local and seasonal became the norm at her English Market restaurant The Farmgate. And, as it happened, a busy Farmgate chef Martina Cronin told me on the way out that the dish I enjoyed in this busy place was simply done. Simple maybe but simply superb for sure.

And while Kay’s daughter Rebecca now helms the upstairs café (and the downstairs shop), the philosophy of local and seasonal has not changed. Today’s meals here may often look somewhat different from those of the 90s (the country nor its food have not stood still over the 32 years since the Farmgate was started). Take a look at our top picture, a Cod special from last week’s menu. It is a gem and as seasonal as can be. The velvet sauce is butternut squash, it’s sweetness cut by a touch of cumin. And the greens too are in season.

Their chicken dishes are invariably excellent and chicken supreme is a regular on the menu. It is quite a plateful in terms of both quality and quantity. You had a choice of two styles, one with new season potatoes, gravy and roast root vegetable, as well as a generous quantity of stuffing, the other accompanied by salad with fregola, Kilbrack courgettes, rocket, basil and Parmesan shavings. CL picked the first option (19.5) and, not for the first time, gave it the thumbs up. Other regular items in the mains section are Irish Lamb Stew with Ladysbridge potatoes and the very traditional Tripe and Drisheen again with those balls of flour!

And to further underline the commitment to local, take a look at the drinks list. Spirits is heavily local: Rebel city and Kinsale Gin, whiskey by Powers, Jameson and Redbreast and vodka from Dingle while mixers are by Poachers of Wexford. Even the dessert wine list includes bottles from Cockagee and Stonewell Cider. Local brewers such as Eight Degrees and 9 White Deer feature and on the ever increasing non-alcoholic section, you'll find Stonewall (cider) and Fierce Mild (beer). And, always here, there are potatoes, usually balls of flour (to use Kay’s own words) and they too are local (from the fields of East Cork).

It is Tuesday and the café, while not completely full, is busy. But the staff are well up to it, efficient and courteous and knowledgeable and make every meal here a very pleasant experience indeed.

A good start is half the battle they say and We began by sharing (no battle) the Chicken liver pâté, onion marmalade, house pickle and toasted sourdough (11.80). By the way, if you have a shortish lunch hour or in a hurry for whatever reason, you could well consider their range of sandwiches. I'd be inclined to go for the Moroccan spiced chicken sandwich, ras el hanou mayonnaise, rocket & cucumber! Also, see the sandwich and soup or chowder deals.

Monday, November 9, 2026

RORY O’CONNELL IS THE RECIPIENT OF THE 2026 LISTOWEL FOOD FAIR LIFETIME ACHIEVEMENT AWARD

Celebrity chef Rory O’Connell trying the griddle bread at
Garvey’s SuperValu Listowel, Co.Kerry as part of the 2026 Listowel Food Fair.

‘RORY O’CONNELL IS THE RECIPIENT OF THE 2026 LISTOWEL FOOD FAIR LIFETIME ACHIEVEMENT AWARD’

TV Chef, Food Author and co-founder of the renowned Ballymaloe Cookery School Rory O’Connell is the recipient of the prestigious ‘2026 Listowel Food Fair Lifetime Achievement Award’. Rory O’Connell was presented with the award last night by Jimmy Deenihan at the ‘Gourmet Fashion & Food’ hosted at the Listowel Arms Hotel as one of the festival highlights.

Rory O’Connell was recognized last night for his significant lifetime contribution to Irish culinary arts, Irish culinary education, emerging artisan food producers and the promotion of Irish Food internationally at the 2026 Listowel Food Fair.

Speaking about the special presentation Former Minister of State at the Department of Agriculture, Food and Rural Development Jimmy Deenihan said:

“On behalf of the Listowel Food Fair I would like to recognize and thank Rory O’Connell for his lifetime dedication and significant contribution to Irish food. Tonight, we celebrate Rory O’Connell’s great achievements as one of Ireland’s most respected culinary figures, widely celebrated as a chef, teacher, television presenter and award winning author.

As the co-founder of the renowned Ballymaloe Cookery School in 1985 alongside his sister Darina Allen, Rory O’Connell has spent his lifetime supporting and developing generations of young chefs while cementing Ireland’s reputation on the world stage of food.

Rory O’Connell has remained a cornerstone tutor, meticulously instilling a deep respect for foundational techniques, seasonality and pristine ingredients.

Rory O’Connell now joins an elite list of previous recipients of the Listowel Food Fair Lifetime Achievement Award such as Denis Brosnan, John O’Connor, Francis Brennan, Georgina Campbell, Darina Allen and Kevin Dundon. We would like to congratulate Rory O’Connell for the significant contribution he has made.”

Reading a specially prepared citation Listowel Food Fair Committee Member Mairead Moriarty congratulated Rory O’Connell for his achievements for Ireland and Irish food, highlighting some of his milestone culinary achievements:

“Rory O’Connell trained with Myrtle Allen at Ballymaloe House, where he served as the Head Chef of Ballymaloe for ten years. It was at Ballymaloe House where Rory’s execution of ‘farm to table cuisine’ earned him the prestigious accolade of Ireland’s Chef of the Year, on two occasions.

Beyond the kitchen, Rory O’Connell has been a vital voice of sustainable agriculture and the establishment of regional Irish food systems. He co-founded the Ballymaloe LitFest, attracting international culinary thinkers to Ireland, to discuss the future of food. Rory O’Connell has represented Ireland and Irish Food on numerous occasions, addressing the hospitality and tourism industry both at home and abroad.

Rory O’Connell is an established Food Author with three highly acclaimed award winning cookbooks. ‘The Joy of Food’ is Rorys latest book, published in October 2020 which was short-listed for an An Post Irish Book Award.”

The Listowel Food Fair was originally launched in 1995 as a specialized food fair. Listowel, located in North Kerry, has a reputation for its lush landscapes and fertile land, making it an ideal location for the production of high-quality food and beverages. As such, the Listowel Food Fair became a platform for many food producers to highlight their artisan food products such as cheeses, baked goods, beverages and more.

Now in its 31^st year, the Listowel Food Fair celebrates many successful years of promoting culinary talent and fostering a sense of community pride. The festival has continued to evolve and adapt to changing tastes and trends while staying true to its mission of celebrating the rich culinary heritage of Listowel and North Kerry. The Listowel Food Fair not only celebrates the region's culinary offerings but also its cultural heritage.