gfmeade7
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...
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gfmeade7
Nov 193 min read
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...
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gfmeade7
Nov 53 min read
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...
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gfmeade7
Oct 223 min read
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....
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gfmeade7
Oct 83 min read
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...
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gfmeade7
Sep 243 min read
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...
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gfmeade7
Sep 103 min read
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...
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gfmeade7
Aug 283 min read
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...
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gfmeade7
Aug 133 min read
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...
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gfmeade7
Jul 303 min read
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...
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gfmeade7
Jul 163 min read
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...
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gfmeade7
Jul 33 min read
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...
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gfmeade7
Jun 253 min read
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...
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gfmeade7
Jun 113 min read
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...
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gfmeade7
May 283 min read
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...
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gfmeade7
May 213 min read
NO VOTE TO BRUSSELS SHOUTS
I have been observing the increasing frustration amongst smaller food producers, fishermen and farmers regarding the climate crisis and...
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gfmeade7
May 143 min read
ALL THE DUCK OR NO DINNER
I recall being presented with a menu on the continent one time with just a map of a cow illustrating all the butcher cuts and then the...
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gfmeade7
May 73 min read
OLIVE FOIL
It was only when I spent a day on an olive farm in California one time and had the whole history and farming process explained in great...
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gfmeade7
Apr 303 min read
BIG FOOD BROTHER WATCHES YOU
You may not be aware of how food marketing works these days, but whether you like it or not you have been classified in a type of food...
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gfmeade7
Apr 233 min read
LABOUR GAINS
When chefs get asked about essential ingredients we hear all the usual answers of butter, salt etc. but for me the most important...
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