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Articles by Irish cheese
Dinner review: Time to relax at The Tempus
We all need to escape every so often, particularly these last few years, and in our opinion there is no better place to head than Northumberland. While getting out into the fresh air is all we need to refresh ourselves, finding a wonderful bolthole improves the experience no end.
Last Word: Euan Paterson
What do you have for breakfast? I have really been enjoying a toasted brioche bun with some homemade tomato ketchup and French’s mustard, a sausage patty, an egg fried like an omelette, a slice of smoked bacon, and a wedge of homemade American-style cheese (brie, cheddar, red Lester and mozzarella). One of those sets you up for the day! What’s your guilty pleasure?
Lovely bubbly with David Harker, owner of Newcastle Wine School
It’s likely the first sparkling wines were a happy accident – partially fermented wines which were bottled in winter and bubbled into life in the spring. The warmth of spring unexpectedly woke dormant yeasts which converted unfermented sugars into alcohol and carbon dioxide. From there, trapped in a bottle, the gas either dissolved in the wine or caused quite the explosion. Legend has it that, in the spring of 1531, a monk of the Abbey of St Hillaire, near Carcassonne, mastered this process.
Fab 5: Festive advice
Gary Dall The Roxburgh, Whitley Bay The Brussels sprout can be a star when looked after properly. Trim the root and remove any loose leaves (keep the nice ones). Bring a pan of salted water to the boil and cook the sprouts for 5 mins (add the nice leaves in the last 20 secs) then refresh in iced water. When cold, slice in half and pan fry, cut side down, with smoked bacon lardons. Season. As they start to caramelise, throw in a knob of butter, a sprig of thyme and a smashed clove of garlic.
The best of British and Irish cheese
When I opened grate in October 2020, I knew British and Irish cheesemakers were going to be a huge part of the shop. Today they account for around 80% of our counter on any given day, and we’ve built up some amazing relationships with really cool, innovative producers. They range from a few miles down the road to across in Ireland, but they all have one thing in common – amazing cheese which stands up to and, in my opinion at least, trumps similar styles from the continent and beyond.
ely Food Menus - Best Restaurant & Wine Bar in Dublin City Centre
Christmas set lunch l 3 course 35Mon to Sun 12 to 3pm10 guests or more to start seasonal soup of the day(c) bread, butter ely Irish salmon gravadlax(c) shaved fennel, olive & orange salad Irish chicken liver parfait(c) brioche, sea salt, frissee salad roast cauliflower(gf) (v) cauliflower puree, curry oil, coriander cress to follow Porcini mushroom bourguignon(gf) (v) celeriac, caramelised onion, crispy kale slow cooked Boyne Valley ox cheeks(gf) pickled red onion, parsley crisps, parsnip...
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