Are you the kind of person who spends ages examining menus to see where the food is from? I’m one of those, the kind of picky (I would say particular) consumer who wants to know exactly what it is that I’m laying down my money for, much to my siblings’ roll-their-eyes frustration.
Having local food on a menu has many benefits. Not only do you get nerds like me going out of their way to eat in your restaurant (a mixed blessing, my family would say), but it’s good for the local economy – money spent locally stays locally – and that local produce is always going to be fresher and more flavoursome.
A new Irish food certification called Tiller is focusing on exactly that. Founded by experienced hospitality professional Joe Macken – you may remember his Jo’Burger/Crackbird/Skinflint eateries dotted around Dublin until they went into liquidation in 2018 – and Mary Healy, who has experience working with and scaling start-up businesses. The aim behind Tiller is to recognise establishments working with independent Irish suppliers. There will be audits and annual certification. Joe says that businesses are currently getting assessed and that “Tiller is a paid assessment[,] not a pay to pass certification”.
•There’s 25% off available until the end of July and you can find out more at www.tillerindex.com.
Fancy taking four days out in west Cork for a food writing retreat this autumn? Yep, me too, and Kate Ryan’s inclusive and immersive four-day workshop sounds like a feast of inspiration for the mind and body. The award-winning food writer and Irish Food Writers’ Guild member will lead guided writing sessions offering participants an opportunity to deep dive into what food writing means to them, the importance of story and how to find their own unique voice.
It’s not all desks and pens, though. Based in the atmospheric 17th century castle of Castletownshend, Kate has organised visits to producers, including Sally Barnes of Woodcock Smokery. Meals will be cooked by the brilliant west Cork-based chef, Caitlin Ruth, and a dinner by Michelin-starred chef Rob Krawczyk of Restaurant Chestnut is also included. The fully inclusive package, including all meals, trips, transportation and three nights accommodation, is €1,800, while non-residential spots are €1,300. •See flavour.ie/retreat
If we’re cooking pizza at home, there are rules. The small folk are dedicated margherita lovers – just tomato sauce, mozzarella and, at a push, fresh basil – whereas the older members of the family have been known to go rogue with the likes of shaved Irish asparagus, Cashel Blue and hazelnuts. This can cause crossover problems when we’re making our normal Detroit-style pizza; a large rectangular slab of dough does not allow for many demarcation lines, especially when bubbly, molten cheese is involved.
Our issues have been solved by the new mini sourdough pizza bases from Dublin-based, family-run Pizza da Piero. The palm-sized bases take just four minutes in the oven and are small enough to fit in an air fryer so work perfectly if you just want to make one or two for a summer holiday lunch without heating up the whole house. Find the minis, and their regular sized big brothers, (all €3.99) at Dunnes, Tesco, SuperValu and independent retailers nationwide. •pizzadapiero.ie
Can you remember back to 1982? That’s when the Irish Organic Association (IOA) was first set up, part of a worldwide alternative to conventional agriculture at a time when few people understood what organic meant. More than 40 years later, there’s a growing appetite for organic food. According to Bord Bia, the Irish market for organic produce grew by 12.5% last year.
Although only 5.5% of Ireland’s agricultural land is now in organic production, that itself is a great jump from 1.6% in 2020. The organic niche is getting larger and the 2026 National Organic Awards – jointly hosted by the Department of Agriculture, Food and the Marine and Bord Bia – have the potential to bring more attention to this area. Let your favourite Irish organic farmers and food businesses know that categories include best Irish organic brand, farmer, retailer and new product and the closing date for entries is 17 July.
•See bordbia.ie/industry/events/national-organic-awards-2026
From Coachford, Co Cork, Joseph Quane came to the dining public’s attention last year when he competed in the 2025 Euro-Toques Young Chef of the Year competition under the mentorship of Niall Davidson from the popular Dublin restaurant Allta.
Since then he has gone on to head up the kitchen at the newly reopened Mountain House Bar and Restaurant in the west Cork village of Ardfield, cooking from a simple but very satisfying menu with housemade breads and the most delicious handmade pasta.
He’s also bringing his fellow Euro-Toques young chefs from the 2025 competition to Mountain House for a series of pop-up dinners over the next six months.
The meals are €85 pp, including a welcome drink, five-course tasting menu and digestif. Every meal features a different chef – next up is Eoghan O’Flynn from The Cove at Fota Resort on 30 June – and there’s a collaborative Grand Finale on 2 November featuring all of the young chefs cooking together. • See @themountainhouse1
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