Five Irish cookbooks that know where the food comes from — and who made it. From Jp McMahon's 10,000-year reclamation to a pastry chef carrying forward Myrtle Allen's legacy to an emigrant cooking his mother's recipes in Hackney, these are the books that name their people.
How fifty years of agricultural policy, a frozen price per kilogram, and one catastrophic growing season ended a Kilkenny carrot farm — and what it reveals about what Ireland has decided to stop growing for itself.
In December 2025, Ireland lost 57,000 tonnes of fishing quota in a single Brussels negotiation. The dockside value: €94 million. The real cost is measured in harbour towns where the boats sit longer at the pier and the young have one less reason to stay.
On Ireland's west coast, families have cut seaweed by hand for generations. Now a Canadian-owned company wants harvesting licences across five of their bays. Three hundred harvesters gathered in Ros Muc to push back. They earn €100 a tonne. The global industry is heading for €22 billion.
West Co. Cork | Forage, gather and cook wild edibles of the sea. | 2 May 2026 | Max Jones
Along the west coast, a small but promising experiment is under way that could change how we grow oysters. Early results from trials of the FlipFarm floating system point to faster growth, better shell shape and, crucially, far less physical labour.
If you’ve ever paid extra for “never frozen” salmon in an Irish supermarket, a recent EU court ruling suggests you may not be getting what you think.
A European court ruling last autumn on smoked salmon did not attract much attention outside regulatory circles.
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