Go on, take a look at your cupboards. Depending on what day of the week it is and your individual budgeting skills you could be faced with one of two options. It could either be a sad sparse reflection of …
If you can’t stand the heat, get out of the kitchen
Eoghan Conway examines the prevailing toxic work culture that can exist in the hospitality industry
The trope of the tyrannical chef is nothing new. Screaming at sauciers, lambasting line cooks and whining at wait staff. In some kitchens, it’s a toxic culture that’s the special of the day. Unfortunately, mistreatment and exploitation are about as …
Are faraway hills greener?
Eoghan Conway reviews the vegan and vegetarian dining institution that is Glas
I’ve always been somewhat of a carnivore. Vegetables were reserved as a side dish, the supporting acts to the main feast. If I was to condense my culinary caveats down to two words, they would be carveries and cream. My …
Storm warning – the Dublin restaurant scene
Eoghan Conway considers the future of the Dublin restaurant and hospitality sector
Storms are like baking bread: they’re in need of a specific set of ingredients and the necessary atmospheric conditions. Yet the recipe for this storm isn’t an appetising one. Bread flour takes the form of staffing shortages, rising agents are …
Perks of Pret?
Java Reviewz and Eoghan Conway ponder whether or not the arrival of Pret is positive news for the Irish coffee scene
Coffee. It plays a different role in everyone’s lives. For some, that shot of espresso is merely a kick-start to the day, a medicine they cannot function without. For others, it’s part of their routine, grabbing a latte or cappuccino …
When did sauce become saucy?
Eoghan Conway examines the sexually charged language that troubles food
Food is fundamental. Food writing, however, is not. It’s lavish, embellished and ostentatious. Eating is essential. Reading notes about the umami taste of mushrooms on the other hand, is not so essential. Regardless, food writing sells. The dusty cookbooks and …
What’s brewing in Tapped?
Join Eoghan Conway as he checks out the newly reopened bar, Tapped, on Nassau Street
An ever-popular haunt for Trinity students, The Porterhouse Central Bar recently reopened under the new name Tapped. The revamped bar makes its return with a new interior, facade, ethos and exhaustive drinks list. Tapped is situated a mere 90 metres …
Navigating the Aisles: How to be savvy and shrewd when it comes to grocery shopping
A guide to fresher students on where to look, what to buy and what to avoid when it comes to shopping for food
So you have finally done it, moved out of home. You have been given the ultimate freedom. No more nagging from Mum or hassle off Dad, you are the master of your own destiny. At the same time and often …
Continental Cuisine: Discover the Traditional Taste of Europe this Summer
Whether you’re searching for a siesta snack in Spain, a bratwurst in Bavaria or a Portuguese pastry on your interrailing trails — our guide has a dish for you to try.
The return of idyllic interrailing travels over the summer break has been welcomed by everyone, especially adventurous foodies. If you’re planning a trip away to indulge your wanderlust and taste buds, this list of our favourite authentic meals and hotspots …