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NO MORE REAL SAUCE FOR THE GOOSE
There is one element of cooking these days that has deteriorated beyond redemption and that is sauce making. There is simply just not...
gfmeade7
Mar 253 min read
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UDDER GRAND TOURS
UDDER GRAND TOURS I recall hearing about food tours for the first time when I read about rich Americans who would traipse around the best...
gfmeade7
Mar 43 min read
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NO RESTAURANTS FOR THE WICKED
There was a time when running a restaurant meant you did not have to set a foot outside the front door, a chef or owner could stay in the...
gfmeade7
Feb 183 min read
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DEL BOYS AND GIRLS
I am all for market stalls where small traders can sell their wares which they have manufactured at home directly to the public with no...
gfmeade7
Jan 83 min read
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PRAWN TO BE WILD
Prawn cocktail will be one of the most popular starters at this of year with the whole world already being prawn crazy. Our appetite is...
gfmeade7
Dec 17, 20243 min read
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BLOOM TIME BOYNE VALLEY
I remember family visitors to Ireland asking what we grew or produced in the Boyne valley when I was going to school in the seventies and...
gfmeade7
Dec 4, 20243 min read
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CAREER A LA CARTE
I was talking about careers in the world of food, catering and hospitality to some classes of senior students lately and it was...
gfmeade7
Nov 19, 20243 min read
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SOUP IT TO THEM
I was served a couple of miserable soups lately and its sad sight when they come out presented badly for starters never mind their taste...
gfmeade7
Nov 5, 20243 min read
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LOAVES AND ISSUES
It is only when you go upmarket in eating out these days that you will automatically be presented with a basket of bread and some butter....
gfmeade7
Oct 22, 20243 min read
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WOODEN IT BE NICE
One piece of equipment essential to any kitchen is decent chopping board. I have several but I have the one big reliable one gifted to me...
gfmeade7
Oct 8, 20243 min read
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EARTH, WIND AND IRE
With all companies by law now having to disclose their activities that influence the environment and society and how they manage it, the...
gfmeade7
Sep 24, 20243 min read
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TALKING THE BISCUIT
Biscuits are something we all take for granted and I am partial to a few favourites myself with a cuppa. They are as popular as ever, you...
gfmeade7
Sep 10, 20243 min read
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CARVING OUT A SUCCESS
There is nothing as classy in dining as having a chef or waiter carve up a joint, fillet a fish or flambé a dessert at your table. It can...
gfmeade7
Aug 28, 20243 min read
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RUNNERS AND RIDERS
There was some news lately of restaurant staff having to compensate their employers for customers they had served who after eating and...
gfmeade7
Aug 13, 20243 min read
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AVOIDING BANANA SKINS
AVOIDING BANANA SKINS I was listening to the long list of grievances the Italians have about how the rest of the world abuse their sacred...
gfmeade7
Jul 30, 20243 min read
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FRESH NOT ALWAYS BEST
It is the mantra of food marketing both in shops and restaurants that all natural products have to be as fresh as possible for the...
gfmeade7
Jul 16, 20243 min read
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VAST SUPPER
VAST SUPPER We always get asked in the food world what was our best ever meal we had eaten and most responses are the likes of mega...
gfmeade7
Jul 3, 20243 min read
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PUSH HOUR
I was intrigued when living on the continent how ordinary people were fixated about how they wanted to be in control of their morning...
gfmeade7
Jun 25, 20243 min read
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SEEDS OF DOUBT
It is true that there is a trend towards less meat eating across societies and the debate on how we replace the taste and nutrition of...
gfmeade7
Jun 11, 20243 min read
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CAFES MUST WAKE UP TO SMELL COFFEE
You may have noticed in the last few years more and more customers bringing laptops to cafes and coffee shops to quietly work away in the...
gfmeade7
May 28, 20243 min read
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