IT'S a long way from corned beef and cabbage. The culinary creations of four leading food producers were recognised at a special awards ceremony in Dublin yesterday, and diners with a more-adventurous ...

A delicious starter from Fintan O'Toole on The Restaurant. Remove the skin from the the eel and strip the flesh from the bone. Chop the meat roughly and season. Drizzle with a little lemon juice and ...

Choose small red onions for roasting as you really want the finished leaves to be bite-sized. The smoked eel can be replaced with smoked salmon or mackerel. Preheat oven to 200°C/400°F/Gas Mark 4. Cut ...

Eels have a fascinating life story – and they can make a pretty interesting delicacy, too, writes DOMINI KEMP. I’M A SUCKER for wildlife shows and facts about Mother Nature, especially stories about ...

Our critic says the food is undeniably superb, although the surroundings could do with a pick-me-up Wild brill, beetroot, fennel and smoked eel. Photo: Lucinda O'Sullivan. After four years of blood, ...

CU announced on the 13th that it will launch two types of health-oriented convenience meals made with eel and smoked duck starting on the 15th. The whole freshwater eel set (9,900 won) being launched ...

Located on St Stephen’s Green, Three Storey opened in March to much intrigue thanks to its unique set-up: the restaurant is located in the basement, while the ground floor houses a café by day and ...

W hat was an elegant city wine bar from Bentley Group has gone the full Gallic, reinventing itself with white linen ...

We definitely want something light and deliciously refreshing. How about a platter of oysters nestled on a bed of glistening seaweed with some crushed ice to keep them nicely chilled? Native Irish ...

Cover; Half Title; Title; Copyright; Contents; About the editors; List of contributors; Preface; Foreword; A note on nomenclature; I European eel, a local history; 1 ...