Who are Irelands best new and traditional food producers?
“Among them are Fingal Ferguson of Gubbeen Farm [gubbeen.com], where he rears his own animals and makes divine salamis, chorizos and many other cured meats, all to traditional Irish and European recipes and methods. His parents, Giana and Tom, make the delicious and multi-award-winning Gubbeen cheese at the farm, too. Frank Hederman is a smoker of all things fishy and people go in droves to the markets and many shops around Ireland to buy his smoked mussels, salmon, eel, mackerel and selection of patés [frankhederman.com].” How would you describe modern Irish cooking to someone who immediately thinks overcooked cabbage? “The term ‘modern Irish food’ has actually gone back to its roots, so to speak. Firstly, there is no denying the fact that we have fantastic spuds, so a great Irish meal would often consist of potatoes in some manner or form. I love a buttery mashed potato with shredded and cooked kale or dark green leafy cabbage stirred through it; this is known as colcannon. Or even a
