When I was a freastailí beair working in my family’s pub in Kerry, for the longest time all empty quarter bottles of wine were kept and stored away for the project. Being a young and fruitfully minded young man, ever …
Will Dublin fall next to the Jubel-Pocalypse?
Greg Cusworth investigates Jubel, the new beer dominating UK markets
If you have visited the UK or frequented a French ski resort in the last year or so, you are likely to have seen an orange and white can, or an orange and white pub tap, with Jubel emblazoned in …
Cuisine Spotlight – Nepal
Greg Cusworth explores Nepal’s overlooked culinary scene.
Nepal, a country most famous for the winding red brick alleyways and shrines of Kathmandu, the breathtaking vistas and treks of the Himalayas, the stupas and prayer flags of Tibetan Buddhism that so permeate through the country, Lumbini, the birthplace …
Is Culinary School Worth the Cost?
Greg Cusworth sits down with two graduates of the Ballymaloe Cookery School and the Cordon Bleu to ask about their experiences.
Whether it be a family member, a friend, or a stranger, human beings have been teaching each other to cook, arguably, since cooking itself was invented, which may date back to around 780 000 years ago. It is an art …