POPULARITY
2 episodes with ballymaloe
40 episodes with ballymaloe
3 episodes with ballymaloe
2 episodes with ballymaloe
2 episodes with ballymaloe
2 episodes with ballymaloe
3 episodes with ballymaloe
2 episodes with ballymaloe
2 episodes with ballymaloe
One of Ireland's most beloved chefs joins Daniel on this Friday's episode of "Creatively Me" - the uniquely talented Rachel Allen. From her early days training at Ballymaloe to becoming a household name for foodies everywhere, Rachel has inspired generations with her warmth, and her individual but relatable approach to cooking and baking. Rachel's infectious passion for the culinary world has expanded to a range of cookbooks, and tv programmes, on channels like RTE and BBC airing in territories around the world. In this episode, Daniel will chat to Rachel all about her early interest in culinary arts, the power of nostalgia in the context of the meals we all grow up loving, and how she's navigated an impressive career that's blended family, food, and storytelling. All of this & more on today's episode of "Creatively Me".Rachel Allen - https://www.rachelallen.comRachel Allen on Instagram - https://www.instagram.com/rachelallencooks/?hl=enBallymaloe Cookery School - https://www.ballymaloecookeryschool.ieDaniel's Book "Breanne 1975" - https://www.amazon.co.uk/Breanne-1975-Daniel-Heaphy/dp/1804392030Connect with Daniel on Instagram - https://www.instagram.com/d.heaphymedia/Connect with Daniel on Facebook - https://m.facebook.com/100067449105174/Connect with Daniel on LinkedIn - https://ie.linkedin.com/in/daniel-heaphy-4984381a3Daniel on IMDB - https://www.imdb.com/name/nm13256427/?ref_=nv_sr_srsg_0_tt_1_nm_7_q_DANIEL%2520HEAPHYEmail - creativelymepodcast@gmail.com“Creatively Me” Theme Music by Bukky - https://open.spotify.com/artist/1v7rqTLaVA3Ce6Q9R98dSq
Today's guest is JR Ryall, the head pastry chef at Ballymaloe House Hotel, a renowned luxury property in County Cork, Ireland. He's also the author of the 2022 cookbook “Ballymaloe Desserts: Iconic Recipes and Stories from Ireland” and is known for showcasing local, high-quality ingredients in his elegant desserts.JR joins host Jessie Sheehan to chat about his earliest memories of Ballymaloe House, the bread-baking class that ignited his passion, and the hotel's legendary dessert trolley. He also shares expert tips on making the perfect chocolate éclairs, from achieving crisp choux pastry to balancing the perfect glaze.Click here for JR's Chocolate Éclairs recipe. Thank you to Ghirardelli Professional Products for supporting our show. For Jubilee 2025 tickets, click here.To get our new Love Issue, click here. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on JR: Instagram, Ballymaloe House, “Ballymaloe Desserts” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook
We had the honor of hosting acclaimed pizza chef Reggie White for his first ever podcast interview! If you thought our bread-focused episodes were intense, just wait until you hear Max and Reggie nerd out about everything from water quality to hydration to milling grains on this week's episode.Fresh from the recent opening of his Rathmines spot Reggies, we talked to the Ballymaloe alum about finding work that sparks joy; using ingredients that make you happy so the food tastes better; and the problems associated with restaurants that look at pizza as just the pathway to a high profit margin. For all the pizza nerds out there, we also discussed whether New York City really does have the best water for making pizza, the strengths of different varieties of flour, and an issue called “off-gassing,” which isn't really as bad as it sounds. In what should come as a surprise to absolutely no one, Max and Reggie also agreed that using nicer s**t is the secret to good pizza.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit katemccabe.substack.com
Conor Tallon chatted to Jamie Monagan about the new season of films with Cork Cine Club! And about what's coming up in The Grainstore at Ballymaloe too! Hosted on Acast. See acast.com/privacy for more information.
PJ gets the scoop from Rory. See also How To Cook Well At Christmas RTE1 this Sun & Monday Hosted on Acast. See acast.com/privacy for more information.
Have you started your Christmas cooking shopping list yet? Turkey, Ham, goose, parsnips, brussels sprouts of course. But what about the condiments to accompany these seasonal treats? Whether its relishes, speciality mayonnaise or sauces, most of us dig up the cranberry sauce as well to moisten up the turkey and Ballymaloe is one of the better known brands and is relaunching its Cranberry sauces. Maxine Hyde General Manager with Ballymaloe foods spoke to Joe this morning on the show.
SpaceFest, run by Greywood Arts in partnership with the National Space Centre (NSC) and supported by Taighde Éireann - Research Ireland, celebrates Science Week by combining science and the arts to explore the cosmos. This year's festival offers a week-long programme for adults, teens, and families, running from Sunday, 10 November through Sunday, 17 November. Attendees can look forward to experiments, exhibitions, tours, classes, workshops, and more, all accessible at https://spacefest.ie. Now in its fourth year, SpaceFest is expanding beyond its previous home base at the NSC. 2024 events will be held across Cork City at venues including Marina Market, UCC, Blackrock Castle Observatory, and Cork County Cricket Club. In East Cork, activities will take place at Greywood Arts (Killeagh) and the National Space Centre (Midleton). Some of the dozen SpaceFest events around Cork City and County include: Space Cocktails Speakeasy (€20): What does a nebula taste like in liquid form? What cocktail could we make with ingredients found on Mars? Dr Alfredo Carpineti, also known as the Astroholic, will lead an Astro-inspired mixology workshop with hands-on demonstrations. Ballymaloe-trained chef, and Food Truck alumni Niamh Hergarty will pair tastings inspired by the first fermentation on the ISS. It's About Time: Distant Galaxies Poetry Workshop (Free): Participants will have the opportunity to tour UCC's historic 1880 Crawford Observatory in a private visit led by UCC Head of Astrophysics Dr Paul Callanan. A 90-minute workshop led by poet Kerri Sonnenberg will follow, pondering how images of distant galaxies from billions of years in the past, their light just now reaching us, causes us to reconsider what we think we know about time. Stellar Perspectives at Solaris: (Free): An astrophotography exhibit featuring images of the heavens and night skies over Ireland. The nine photographers whose work is displayed represent members of photography, astrophotography and astronomy clubs from across the country as well as independent photographers. The week culminates with Cosmic Debris (Free), an immersive multimedia exhibition that challenges the audience to rethink our place in the cosmos and the impact we leave behind. Held at the National Space Centre beneath the site's iconic 32-metre Big Dish, tickets include a tour of the facility, which only opens to the public for this annual event. Greywood Artists-in-residence Nicholas Carn (UK), Kerry Guinan (IE) and artist/engineer Luisa Charles (UK) present collaboratively devised kinetic, levitating sculptures and moving images in response to the issue of space debris. Selected from over 100 applicants, these three internationally exhibited artists engaged with both Blackrock Castle Observatory and UCC's Crawford Observatory during their residency at Greywood Arts in Killeagh in order to bring hard science into the creative interpretation on exhibit. Big Listening and Radio Silence, featuring sound, sculptures and listening devices created by nearly 150 young participants from Greywood's space-themed STEAM programme, will also be on display for visitors to see and interact with. As one of a number of accessibility initiatives rolled into the Festival, a special session for Deaf and Hard of Hearing visitors facilitated by ISL interpreter Keira O'Connell is available for booking online with the rest of the week-long programme at https://spacefest.ie. More about Irish Tech News Irish Tech News are Ireland's No. 1 Online Tech Publication and often Ireland's No.1 Tech Podcast too. You can find hundreds of fantastic previous episodes and subscribe using whatever platform you like via our Anchor.fm page here: https://anchor.fm/irish-tech-news If you'd like to be featured in an upcoming Podcast email us at Simon@IrishTechNews.ie now to discuss. Irish Tech News have a range of services available to help promote your business. Why not drop us a line at Info@IrishTechNews.ie now to find out more about how...
Boasting three generations of celebrity chefs, the Allen family represents one of Ireland's most enduring dynasties. But, despite the successes of Myrtle, Darina, Rachel and the Ballymaloe brand the family are no strangers to unsavoury headlines. Host: Ellen Coyne | Guests: John Meagher and Shane PhelanSee omnystudio.com/listener for privacy information.
Jess Shadbolt is part of the celebrated trio behind King and Jupiter restaurants in New York City. Originally from Suffolk, she worked at the River Cafe and trained at Ballymaloe cookery school before heading to new York, where she is now one of the most venerated chefs in America. On the podcast, she tells Lara and Liv that some of the best food is school food, how adventure led her to set up in New York and why her desert island meal must involve dancing.
Sinead Ryan, presenter of Newstalk's ‘The Home Show', has suggested that cooking classes should be mandatory. So, should cooking classes be made compulsory in schools? Kieran Cuddihy is joined by Darina Allen, author and founder of Ballymaloe cooking school, who is on a mission to get cookery on the Irish curriculum for everyone.
054 - Posture Fitting with Siobhan O'Donovan AKA The Booby Physio Siobhán O'Donovan (aka The Booby Physio!) Chartered Physiotherapist Creator and founder of the PostureFitting physiotherapy service, PostureFitting Partnership, & GALS against GRAVITY workshops. If you had asked Siobhán 10 years ago what she would be doing in 2024, she wouldn't have predicted being surrounded by all things breasts and bras! But here she indeed is, on a mission to raise awareness of, and demonstrate her solution for, the very underestimated impact of breast weight on women and girls. A chartered physio with a Master's degree in the Prevention and Management of Sport Injury, Siobhán has always been a solution-seeker. With over 30 years of clinical experience working with patients to prevent, treat, rehab and deter problems, she developed PostureFitting, a physiotherapy service which connects breast weight and support with posture. The resultant effects on her patients in feeling, moving, looking better were too good to keep a secret, and she now trains other therapists to offer the PostureFitting service. Their mutual goal is to educate, empower & enlighten, in all ways, so that more gals win their daily battle against gravity, while busting breast & bra booby traps!
Running from today until the 19th of May, the Ballymaloe Festival of Food is a new three-day food festival that celebrates 60 years of Ballymaloe. Rory O'Connell, co-founder of Ballymaloe Cookery School joins Anton to discuss.
Spirals began appearing in the Boyne Valley. First, in a dream when I was rounding cobblestoned streets searching for a place I vaguely remembered. Then, indelibly, among the neolithic moons carved into the mother stones at Newgrange in County Meath, where an invisible hand was believed to gesture to the dead on the briefest day of the year.The fiddle ferns seemed eager to converse at Ballymaloe, their shoulders smiling atop their green, springtime spines; and a cream-colored nautilus curled perfectly in my palm on a windswept beach in Ardmore. An acupuncturist friend explained how Chi travels through the body's meridians in spiral patterns. Spirals began opening in the intervals between musical harmonies and along the wooden banister in my father's home. And then, in meditation — massive, breathing spirals emanated like forest vines behind my eyes.“The spiral is a spiritualized circle. In the spiral form, the circle, uncoiled, has ceased to be vicious; it has been set free,” said the Russian American author and poet Vladimir Nabokov.Vedic people sensed this spiritualized circle moving through all creation — and reflected in the physical shape of the galaxies — as the interweaving power of creation itself. The universe does not manifest randomly but is expressed through an intricate matrix they gave the nomenclature Ṛta, a Sanskrit word that means “that which is joined together, order, truth, or architecture.”Ṛta is closely allied to the injunctions and ordinances thought to uphold it, collectively referred to as dharma, and the action of the individual in relation to those ordinances, referred to as karma (two terms that eventually eclipsed Ṛta in framing a sense of moral and religious order). Josh Schrei and I recently spoke about Ṛta with respect to its etymological connection to the words harmony, rite, art, order, rhythm, and ritual.But some facts do not square tidily with our notions of sacred geometry. Words and actions can unfurl in conscious or unconscious directions. We get caught in tired eddies of protection, maelstroms of othering, devastating tornadoes of forgetting.The beauty, the horror. We find ourselves asking — what vastness can contain all this?Scholar William Mahony explains Ṛta, this concept that encapsulates the centripetal and centrifugal movement of time and evolution, of energy and light, as follows: “Vedic thought holds that a true vision of a divine universe must necessarily include the brokenness of the world and that, in fact, it is precisely the imagination that is able to see the way the whole fits together despite the often disjointed nature of the parts.”So an uncoiling, integrative comprehension of reality must stretch to encompass the world's brokenness, Mahony counsels.Joanna Macy, an elder in environmental activism and deep ecology, is the visionary teacher of the Work that Reconnects, a roadmap for staying present to painful truths — the brokenness — while opening to the joy that comes with a renewed commitment to acting on behalf of a more just and humane world.The Spiral of the Work that Reconnects progresses through four stages as follows:(1) Gratitude. First, we must touch the ground. Gratitude resources our nervous systems. It links us to a flow of empathy and the inspiration to engage in the present moment and the world around us.(2) Grief. Here, we stop trying to bypass suffering with protection and privilege. “This world, in which we are born and take our being, is alive. It is … our larger body” (Coming Back to Life, Macy & Brown). We feel our interconnectedness. With support, we allow for the movement of sorrow, the broken-heartedness through which we can access vulnerability and courage toward change.(3) Seeing with New Eyes. “When we reconnect with life, by willingly enduring our pain for it, the mind retrieves its natural clarity” (Coming Back to Life, Macy & Brown). Opening to knowledge that has been suppressed and making room for our natural emotional responses can evoke greater equilibrium and clarity of thought. No longer unconsciously driven by aversion or grasping, sobriety can emerge — and with it, a more accurate understanding.(4) Going Forth. Awareness and reconnection naturally inspire a desire to be the change. Our personal mandate to contribute can awaken as we re-sensitize ourselves to the web of life. This is a creative process. It's about paying attention to how we can participate in the emergence of healing.Ken Wilber famously spent three years inventorying every known system worldwide—biological, medical, political, cultural, religious, psychological, spiritual, and philosophical—and arranging them into an integral theory. Wilber thus popularized Spiral Dynamics, based on the emergent cyclical theory of adult human development by Professor Clare Graves. As Graves explained: “Briefly, what I am proposing is that the psychology of the mature human being is an unfolding, emergent, oscillating, spiraling process marked by progressive subordination of older, lower-order behavior systems to newer, higher-order systems as man's existential problems change. These systems alternate between focus upon the external world, and attempts to change it, and focus upon the inner world, and attempts to come to peace with it, with the means to each end changing in each alternatively prognostic system. Thus, man tends, normally, to change his psychology as the conditions of his existence change. Each successive state, or level of existence, is a state through which people pass on the way to other states of equilibrium. When a person is centralized in one state of existence, he has a total psychology which is particular to that state.”We don't always have the vantage point to know where we stand in the great turning. But uncertainty, even ominous apprehension of what could be around the next bend, can nevertheless be a starting point. There are days when the light seems to bend back and shine on everything. There are mornings after storms when perspective can return.I want to believe in nature's underlying architecture of good and our capacity for deep remembrance. I want to believe that we are held in a gorgeous persistence. When I touch your crown, soft hair whorls upward into my palm. Spirals name your fingertips. Surely, these, too, are glimpses of an ancient vision. Get full access to The Guest House at shawnparell.substack.com/subscribe
Ballymaloe Festival of Food is a new three-day food festival that this year celebrates 60 years of Ballymaloe running from the 17th to the 19th of May. Kieran is joined by Rachel Allen, Irish Chef and Columnist for the Irish independent, Fern Allen, host of the Ballymaloe History Tour and Food Coach Tracie Daly to discuss the event.
Maurice Mc Geehan, known as "the no waste chef," is the IRFU's Head Performance Chef and author of the cookbook "Home" with Aldi in aid of Bernardo's. He's a member of the National Chef Advisory Council, ambassador for RobotCupe Ireland and The Ronald McDonald House Charity. With culinary qualifications from Atlantic Technological University and the University of West London, he's focused on sustainable, locally sourced food. With diverse culinary experiences, from Michelin-level to Brazil, Maurice emphasises health, nutrition, and reducing food waste. As the IRFU's Head Performance Chef, he designs innovative, nutrition-focused food programs for various national teams and oversees catering for international events. He's also active in tackling food waste, participating in initiatives like GIY's "Wasted." His top 3 tips to improve one's health are: 1. More exercise 2. Make more homemade meals and cut out takeaways 3. Include 20-25 plants with a variety of colours in your weekly diet. Linkedin https://www.linkedin.com/in/maurice-mcgeehan/ Instagram https://www.instagram.com/thenowastechef/ X https://twitter.com/thenowastechef?lang=en ABOUT THE HOST - Fiona Staunton Fiona Staunton is a Ballymaloe trained Chef and has a Degree in Education from Trinity. Fiona's Food For Life' was launched with the slogan ‘Cook, Eat, Nourish'. Fiona launched a series of in-person and virtual demonstrations, she makes cooking good food uncomplicated. More details on the website https://www.fionasfoodforlife.ie/ WORK WITH FIONA For cookery demos in real time, virtual or in person, or for speaking opportunities contact Fiona https://www.fionasfoodforlife.ie/contact KEEP UPDATED For recipes and tips, sign up to Fiona's fortnightly newsletter https://fionasfoodforlife.us12.list-manage.com/subscribe?u=9e955bef00cdcb369709cc123&id=4a83a7441e CONNECT WITH FIONA https://linktr.ee/fionasfoodforlife DISCLAIMER The views, thoughts and opinions expressed in this podcast belong solely to the host and guest speakers. Please conduct your own due diligence.
The inaugural Ballymaloe Festival of Food will be running at Ballymaloe from Friday, May 17th to Sunday, May 19th this year to celebrate 60 years of Ballymaloe House.The three-day event will have cooking demos, pop-up dinners, producers' stalls and activities celebrating the journey of good food from the soil and sea to your plate.Bobby's guest today will also be in attendance to chat to Rachel Allen about his legendary career - that is of course, Marco Pierre White….
Today we're joined by one of the hottest chefs in the country, the wonderfully charming and incredibly talented George Williams, who's currently Head Chef at the pub everyone wants to eat at - The Bull in Charlbury. George talks us through the craziness of Giles Coren labelling his food 'sensational', the joys of cooking for the likes of the Beckhams each week, the time he was pulled out of his kitchen during service to haggle with Jeremy Clarkson, his incredible food education at Ballymaloe followed by the Michelin starredl; River Cafe & Dorian, his darkest day in the kitchen, his incredibly well thought out hangover cure, his favourite dishes to cook and of course all of his 'go-to' recommendations plus much much more.... ------- If you enjoyed this episode please leave us a 5 star rating and a comment and share it with all those you think may enjoy it as much as you have.
052 - Master your menu planning with Fiona Staunton In todays podcast Fiona will talk about valuing your time, reducing stress & maximising nutrients. Fiona's principles of menu planning are: 1. Balanced 2. Variety 3. Everyone's involved 4. Adaptable 5. Cook once, eat twice, or more! 6. Flexible Listen to this episode for lots more tips! Link to menu planner download Link to book upcoming course If you would like to attend Fiona's 6 Week Menopause Cooking Course click here to book. ABOUT THE HOST - Fiona Staunton Fiona Staunton is a Ballymaloe trained Chef and has a Degree in Education from Trinity. Fiona's Food For Life' was launched with the slogan ‘Cook, Eat, Nourish'. Fiona launched a series of in-person and virtual demonstrations, she makes cooking good food uncomplicated. More details on the website https://www.fionasfoodforlife.ie/ WORK WITH FIONA For cookery demos in real time, virtual or in person, or for speaking opportunities contact Fiona https://www.fionasfoodforlife.ie/contact KEEP UPDATED For recipes and tips, sign up to Fiona's fortnightly newsletter https://fionasfoodforlife.us12.list-manage.com/subscribe?u=9e955bef00cdcb369709cc123&id=4a83a7441e CONNECT WITH FIONA https://linktr.ee/fionasfoodforlife DISCLAIMER The views, thoughts and opinions expressed in this podcast belong solely to the host and guest speakers. Please conduct your own due diligence.
051 - Three Must Have Recipes for Menopause With Fiona Staunton Recipes Toasted Seeds Chia Berry Compote Muesli If you would like to attend Fiona's 6 Week Menopause Cooking Course click here to book. ABOUT THE HOST - Fiona Staunton Fiona Staunton is a Ballymaloe trained Chef and has a Degree in Education from Trinity. Fiona's Food For Life' was launched with the slogan ‘Cook, Eat, Nourish'. Fiona launched a series of in-person and virtual demonstrations, she makes cooking good food uncomplicated. More details on the website https://www.fionasfoodforlife.ie/ WORK WITH FIONA For cookery demos in real time, virtual or in person, or for speaking opportunities contact Fiona https://www.fionasfoodforlife.ie/contact KEEP UPDATED For recipes and tips, sign up to Fiona's fortnightly newsletter https://fionasfoodforlife.us12.list-manage.com/subscribe?u=9e955bef00cdcb369709cc123&id=4a83a7441e CONNECT WITH FIONA https://linktr.ee/fionasfoodforlife DISCLAIMER The views, thoughts and opinions expressed in this podcast belong solely to the host and guest speakers. Please conduct your own due diligence.
050 - All about IBS with Anna Mapson Anna is a registered nutritional therapist working with people who have IBS and SIBO, to reduce unpredictable gut symptoms like bloating, pain and erratic bowel habits. She is based in Bristol UK, but work online all over the world. Anna's Top 3 Health Tips 1. Try to eat more variety (e.g. 30 different plants a week) 2. Practice deep breathing 3. Use a step to raise your feet when you're on the toilet. website: https://www.goodnessme-nutrition.com/ Instagram: https://www.instagram.com/goodnessme_nutrition/ Facebook: https://www.facebook.com/GoodnessMeNutrition/ Anna's free IBS workbook, with 5 non-food tips people can start to use at home is here: https://mailchi.mp/a4f23ce52488/ibs-non-food-tips ABOUT THE HOST - Fiona Staunton Fiona Staunton is a Ballymaloe trained Chef and has a Degree in Education from Trinity. Fiona's Food For Life' was launched with the slogan ‘Cook, Eat, Nourish'. Fiona launched a series of in-person and virtual demonstrations, she makes cooking good food uncomplicated. More details on the website https://www.fionasfoodforlife.ie/ WORK WITH FIONA For cookery demos in real time, virtual or in person, or for speaking opportunities contact Fiona https://www.fionasfoodforlife.ie/contact KEEP UPDATED For recipes and tips, sign up to Fiona's fortnightly newsletter https://fionasfoodforlife.us12.list-manage.com/subscribe?u=9e955bef00cdcb369709cc123&id=4a83a7441e CONNECT WITH FIONA https://linktr.ee/fionasfoodforlife DISCLAIMER The views, thoughts and opinions expressed in this podcast belong solely to the host and guest speakers. Please conduct your own due diligence
It's been another busy week on the food front in Ireland some new festivals making their presence felt ahead of the summer rush, new reports out on food waste and more.This week's helping of Food In 5 minutes will introduce you toFoodieFest, taking place in Kilkenny over the May Bank Holiday weekendBallymaloe Festival of Food, bound for Cork this summer to help celebrate 60 years of food at BallymaloeThe Leinster round of the Irish Restaurant AwardsSome recent figures around food waste in Ireland (March 1 was National Stop Food Waste day) and New research around the consumption of ultra-processed foods (hard to avoid them these days) and what it means for your physical and mental healthGet these stories with additional links, more reading suggestions, my podcast pick of the week, 5 recipes to try over the next seven days and more by taking a free subscription to my newsletter, The Week In Food, available here via Substack.For full podcast show notes and more ways to listen or interact, visit kenonfood.com. Hosted on Acast. See acast.com/privacy for more information.
049 - Resistant band training at home with Dave Hurley "Hi everyone, I'm Dave Hurley, a dedicated online fitness coach. With 15 years experience, my approach is rooted in resistance band training, which I advocate through my website www.davehurleyfitness.com. My mission is to empower individuals to achieve their fitness goals, promoting a balanced lifestyle that's both achievable and sustainable. I'm excited to share my insights and passion with you today." Dave's Top 3 Health Tips Reflecting on the Irish Life Health Survey 2023, my top three tips are: Prioritize Regular Exercise: Combat the health decline by integrating resistance training into your routine, improving both physical and mental health. Adopt a Balanced Diet: Support your fitness goals with a nutrient-rich diet, crucial for energy and overall well-being. Manage Stress and Foster Social Connections: Address the rising levels of stress and loneliness by building supportive communities and engaging in mindful practices." These insights underscore the importance of a holistic approach to health and fitness, particularly in light of the concerning trends identified in the Irish Life Health Survey 2023. website: https://davehurleyfitness.com/ Instagram: https://www.instagram.com/davehurley71/ linkedin: davehurley ABOUT THE HOST - Fiona Staunton Fiona Staunton is a Ballymaloe trained Chef and has a Degree in Education from Trinity. Fiona's Food For Life' was launched with the slogan ‘Cook, Eat, Nourish'. Fiona launched a series of in-person and virtual demonstrations, she makes cooking good food uncomplicated. More details on the website https://www.fionasfoodforlife.ie/ WORK WITH FIONA For cookery demos in real time, virtual or in person, or for speaking opportunities contact Fiona https://www.fionasfoodforlife.ie/contact KEEP UPDATED For recipes and tips, sign up to Fiona's fortnightly newsletter https://fionasfoodforlife.us12.list-manage.com/subscribe?u=9e955bef00cdcb369709cc123&id=4a83a7441e CONNECT WITH FIONA https://linktr.ee/fionasfoodforlife DISCLAIMER The views, thoughts and opinions expressed in this podcast belong solely to the host and guest speakers. Please conduct your own due diligence
048 - Happiness, health and wealth with Deborah Garlick Deborah Garlick is the CEO of Henpicked: Menopause in the Workplace, founder of Henpicked.net and author of Menopause: the change for the better. Her team have been working with UK-wide and international organisations for 8 years to make it easier for them to introduce the right awareness, education and support of this critical area. Last year she launched Menopause Friendly Australia with CEO Grace Molloy and established the first team in the US. In 2021, she launched Menopause Friendly Membership and Accreditation. The membership is now supporting leading employers to achieve Menopause Friendly Accreditation. With hundreds of members, and 80 who've achieved the award include Accenture, Boots, HSBC UK, BAE Systems and Leicestershire County Council. In September 2023 the industry-recognised Menopause Friendly Employer Awards took place to highlight and celebrate best practice, and to recognise those employers who are leading the way in supporting their colleagues. Also raising vital funds for menopause charities and research. Deborah's top 3 tips 1. Knowledge is power 2. Lifestyle; eat well, regular exercise 3. Manage stress, enjoy life ABOUT THE HOST - Fiona Staunton Fiona Staunton is a Ballymaloe trained Chef and has a Degree in Education from Trinity. Fiona's Food For Life' was launched with the slogan ‘Cook, Eat, Nourish'. Fiona launched a series of in-person and virtual demonstrations, she makes cooking good food uncomplicated. More details on the website https://www.fionasfoodforlife.ie/ WORK WITH FIONA For cookery demos in real time, virtual or in person, or for speaking opportunities contact Fiona https://www.fionasfoodforlife.ie/contact KEEP UPDATED For recipes and tips, sign up to Fiona's fortnightly newsletter https://fionasfoodforlife.us12.list-manage.com/subscribe?u=9e955bef00cdcb369709cc123&id=4a83a7441e CONNECT WITH FIONA https://linktr.ee/fionasfoodforlife DISCLAIMER The views, thoughts and opinions expressed in this podcast belong solely to the host and guest speakers. Please conduct your own due diligence
047 Maximising nutrition and minimising food waste with Niamh Dooley of Biasol Meet Niamh Dooley, a Food Scientist. She worked a project manager for a healthy eating program before founding BiaSol in 2020. She look after the operations of the business. Some awards since: 2021 Irish Times Innovation Winner for Manufacturing & Design 2021 Irelands Sunday Independent 30 under 30 2022 Image & PWC Business Woman of The Year Awards- Runner Up, Start Up Category 2022 Blas Na hEireann Finalist, Chefs Larder Winner & Best in County 2022 Food On The Edge Ambassador 2023 RDS Spring Awards Winners Rural Innovation 2023 National Start Up Awards Winners - Food & Drink Category Niamh Dooley's top 3 tips Make time for it, for example add to your calendar to meal prep or take yoga classes. Hydration is so important, I bought a massive 2L reusable bottle of water and I bring it everywhere with me, its so simple but so effective. Go back to basics, more good sleep and more movement (whatever shape that may be in) and even back to basics with food- good home-cooked meals when time allows. ABOUT THE HOST - Fiona Staunton Fiona Staunton is a Ballymaloe trained Chef and has a Degree in Education from Trinity. Fiona's Food For Life' was launched with the slogan ‘Cook, Eat, Nourish'. Fiona launched a series of in-person and virtual demonstrations, she makes cooking good food uncomplicated. More details on the website https://www.fionasfoodforlife.ie/ WORK WITH FIONA For cookery demos in real time, virtual or in person, or for speaking opportunities contact Fiona https://www.fionasfoodforlife.ie/contact KEEP UPDATED For recipes and tips, sign up to Fiona's fortnightly newsletter https://fionasfoodforlife.us12.list-manage.com/subscribe?u=9e955bef00cdcb369709cc123&id=4a83a7441e CONNECT WITH FIONA https://linktr.ee/fionasfoodforlife DISCLAIMER The views, thoughts and opinions expressed in this podcast belong solely to the host and guest speakers. Please conduct your own due diligence
046 - Sustainable Microgreens From Bowfield Farm Prior to starting Bowfield Farm in July 2022, I worked for a pharma company for 14 years as an internal audit Director. Ciara Allen top 3 tips. Little changes can make all the difference, introduce new healthier foods once a week or try meat free one day a week. Explore your foods origin - Dig a little into where your food is coming from, we need to reconnect with where our food is coming from. Take time for yourself, preferably in nature. The world today is so busy, we forget to take a moment for ourselves. website: www.bowfieldfarm.ie Instagram: https://www.instagram.com/bowfieldfarm/ Facebook: https://www.facebook.com/profile.php?id=100064014105469 ABOUT THE HOST - Fiona Staunton Fiona Staunton is a Ballymaloe trained Chef and has a Degree in Education from Trinity. Fiona's Food For Life' was launched with the slogan ‘Cook, Eat, Nourish'. Fiona launched a series of in-person and virtual demonstrations, she makes cooking good food uncomplicated. More details on the website https://www.fionasfoodforlife.ie/ WORK WITH FIONA For cookery demos in real time, virtual or in person, or for speaking opportunities contact Fiona https://www.fionasfoodforlife.ie/contact KEEP UPDATED For recipes and tips, sign up to Fiona's fortnightly newsletter https://fionasfoodforlife.us12.list-manage.com/subscribe?u=9e955bef00cdcb369709cc123&id=4a83a7441e CONNECT WITH FIONA https://linktr.ee/fionasfoodforlife DISCLAIMER The views, thoughts and opinions expressed in this podcast belong solely to the host and guest speakers. Please conduct your own due diligence
045 - Sisterly, a new food supplement, designed for women with The Sisterly founders Founded in 2021 by three friends, Aoife Matthews, Jennifer O'Connell and Louise O'Riordan, SISTERLY is a new brand of food supplements designed specifically for female physiology. SISTERLY's mission is to give female health the time and attention it deserves. With a dedicated team of doctors, nutritional therapists and food scientists, SISTERLY is committed to developing better quality supplements that work for women and to raising awareness of female health. SISTERLY's first product, The Elevator, is a science-backed advanced multi-nutrient containing 24 essential nutrients targeting energy, hormonal balance, immunity and beauty. The Elevator comes in a daily powder sachet and replaces a whole shelf of supplements. It is available online via subscription (www.sisterlylab.com) and in Brown Thomas and Meaghers Pharmacies. The Sisterly Founders top 3 tips Louise - know your body better Jenny - Get into the open water Aoife - read food labels Discount code: COOKEATNOURISH10 website: https://sisterlylab.com/ Instagram: https://www.instagram.com/sisterly_lab/ linkedin: https://www.linkedin.com/company/sisterly-lab/ ABOUT THE HOST - Fiona Staunton Fiona Staunton is a Ballymaloe trained Chef and has a Degree in Education from Trinity. Fiona's Food For Life' was launched with the slogan ‘Cook, Eat, Nourish'. Fiona launched a series of in-person and virtual demonstrations, she makes cooking good food uncomplicated. More details on the website https://www.fionasfoodforlife.ie/ WORK WITH FIONA For cookery demos in real time, virtual or in person, or for speaking opportunities contact Fiona https://www.fionasfoodforlife.ie/contact KEEP UPDATED For recipes and tips, sign up to Fiona's fortnightly newsletter https://fionasfoodforlife.us12.list-manage.com/subscribe?u=9e955bef00cdcb369709cc123&id=4a83a7441e CONNECT WITH FIONA https://linktr.ee/fionasfoodforlife DISCLAIMER The views, thoughts and opinions expressed in this podcast belong solely to the host and guest speakers. Please conduct your own due diligence
ABOUT THE HOST - Fiona Staunton Fiona Staunton is a Ballymaloe trained Chef and has a Degree in Education from Trinity. Fiona's Food For Life' was launched with the slogan ‘Cook, Eat, Nourish'. Fiona launched a series of in-person and virtual demonstrations, she makes cooking good food uncomplicated. More details on the website https://www.fionasfoodforlife.ie/ WORK WITH FIONA For cookery demos in real time, virtual or in person, or for speaking opportunities contact Fiona https://www.fionasfoodforlife.ie/contact KEEP UPDATED For recipes and tips, sign up to Fiona's fortnightly newsletter https://fionasfoodforlife.us12.list-manage.com/subscribe?u=9e955bef00cdcb369709cc123&id=4a83a7441e CONNECT WITH FIONA https://linktr.ee/fionasfoodforlife DISCLAIMER The views, thoughts and opinions expressed in this podcast belong solely to the host and guest speakers. Please conduct your own due diligence
044 - Weigh-less wonders and technology with Caraldine Nolan Caraldine is a 39-year-old woman from Laois, Married to Declan with 3 children. She describes herself as a reflector, a fierce businesswoman with a focus on the health and well-being of others. She loves being busy. Caraldines top 3 tips 1. Take a trip to your doctor and question prescribed medication 2. Good food as medicine 3. You do you! instagram: https://www.instagram.com/weighless_wonders/ linkedin: https://www.linkedin.com/in/caraldine-nolan/ facebook: https://www.facebook.com/weighlesswonders ABOUT THE HOST - Fiona Staunton Fiona Staunton is a Ballymaloe trained Chef and has a Degree in Education from Trinity. Fiona's Food For Life' was launched with the slogan ‘Cook, Eat, Nourish'. Fiona launched a series of in-person and virtual demonstrations, she makes cooking good food uncomplicated. More details on the website https://www.fionasfoodforlife.ie/ WORK WITH FIONA For cookery demos in real time, virtual or in person, or for speaking opportunities contact Fiona https://www.fionasfoodforlife.ie/contact KEEP UPDATED For recipes and tips, sign up to Fiona's fortnightly newsletter https://fionasfoodforlife.us12.list-manage.com/subscribe?u=9e955bef00cdcb369709cc123&id=4a83a7441e CONNECT WITH FIONA https://linktr.ee/fionasfoodforlife DISCLAIMER The views, thoughts and opinions expressed in this podcast belong solely to the host and guest speakers. Please conduct your own due diligence
In this episode of “5 Questions With," Eleanore Longley is joined by Beth, Bobbie and Adele who are part of the Garbutt family who own and run Calabash, a boutique hotel on the Caribbean island of Grenada. The Calabash story starts with a delayed flight. In 1985, Beth, Bobbie and Adele's father, Leo Garbutt, was asked to visit Grenada by a friend with a view to purchasing a rum distillery on the island. During this trip, he met Lilian Ramdhanny, who in 1986 became his wife. Due to a delayed flight back to the UK, Leo found himself at The Calabash Hotel where he felt an ‘aura of infectious happiness', which led him to purchase the property with Lilian in 1987. They set to work immediately, despite never having worked in the hospitality sector and have since grown Calabash to become one of the leading luxury hotels in the Caribbean and a proud member of Relais & Châteaux. In 2012, daughters Adele and Beth emigrated back from the UK, with Adele leaving behind her marketing job in London and Beth, fresh out of culinary school at Ballymaloe in Ireland. Both sisters are now involved with running Calabash, with Beth focused on developing the Food & Beverage, and Adele heading up Sales & Marketing, as well as overseeing the day-to-day operations. Last year, youngest sister Bobbie joined the family business to support on marketing for the hotel, whilst also becoming closely involved with the family's organic estate, L'Esterre. She recently launched her own tree-to-bar chocolate company in the UK, using cocoa from the estate. Listen in as Beth, Adele and Bobbie chat about the story behind Calabash and how it came into the family, life growing up in a hotel, and how Calabash's warm and genuine service makes it so special resulting in guests returning year after year. For more information, please visit: https://www.calabashhotel.com/ https://www.instagram.com/calabashhotel/
Creating a vegan butter that actually tastes amazing is no small feat, especially when you're committed to using natural whole food ingredients. But guess what? Mairi Hilleary of Mergulo has cracked the code! Now, with listings on the high street at the likes of Whole Foods, Planet Organic, Holland and Barrett, and a host of independent grocers and delis, Mergulo Butter is proving that putting taste first in food product development is the secret sauce to winning over both consumers and stockists, whether they're vegan or not. Mairi first reached out to Brand and Micah in the early days of Tastehead, and she joins the guys on the podcast (along with her sister and COO, Eliza) to spill the beans on the journey of bringing Mergulo to life. From crafting each block of butter by hand to expanding to more stockists and, hopefully, more mouth-watering flavours, Mairi and Eliza have taken Mergulo to new heights from their East London base. Mairi walks us through the lightbulb moment when the idea of 'creating a game-changing vegan butter that even non-vegans crave' struck her. She dove headfirst into recipe development, drawing on her Ballymaloe training to craft something truly delicious. Launching a new contender in a well-established food category is never easy, but in this conversation, Mairi and Eliza share some invaluable lessons they've learned about securing that first listing and staying firmly on the map.Timestamps:00:44 Introducing Mergulo02:14 Developing the Recipe04:00 The Strengths of Working with Friends and Family06:37 Making Vegan Butter as Non-Vegans09:50 Founder's Story13:22 Mergulo's Biggest Challenge16:14 Core Values20:01 Behind the Name ‘Mergulo'21:40 Versatility (Not Just a Spread)23:22 Journey from Food Markets to 485 Holland & Barrett Stores27:17 The Benefits of Sampling30:43 The Future of Mergulo31:48 Mergulo's 5 Top Tips for Start-Ups34:56 Wrap Up Questions and Recommendations If you enjoy this episode, please consider subscribing.If you have any suggestions for future episode topics, please email them to hello@tastehead.comFollow Brandt and Micah:https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn moreFollow Mairi:https://www.linkedin.com/in/mairi-hilleary-0a4bba108/?originalSubdomain=ukhttps://www.instagram.com/mergulobutter/Links Mentioned:Bread and Jam Festival - https://www.breadandjamfest.com/The Food Hub - https://www.facebook.com/groups/thefoodhubforum/Acme Fire Cult - https://www.acmefirecult.com/Ombra - https://www.ombrabar.restaurant/Wells Street Kitchen - https://www.instagram.com/wellstreetkitchen/?hl=enHow To Fail - https://podcasts.apple.com/gb/podcast/how-to-fail-with-elizabeth-day/id1407451189
Darina Allen Chef, Author and Founder of the Ballymaloe Cooking School chats about her new book ‘The New Bally Maloe Bread Book'.
Ballymaloe is about as far away from the 90s acid rave scene as it gets, but those two worlds collided for Arun Kapil in the early naughties. He'd created a hugely successful record label, helped form the Sugababes and All Saints girl groups, but after 15 years of the Ibiza party scene, it was time for a change. And so he found himself doing the world renowned Ballymaloe cookery course. There he met his now wife, and they run a spice company linking his new home with his Indian heritage. One of the many chefs and producers at this weekend's Savour Kilkenny food festival, Arun Kapil joined Sean to discuss his life and career...
Ballymaloe is about as far away from the 90s acid rave scene as it gets, but those two worlds collided for Arun Kapil in the early naughties. He'd created a hugely successful record label, helped form the Sugababes and All Saints girl groups, but after 15 years of the Ibiza party scene, it was time for a change. And so he found himself doing the world renowned Ballymaloe cookery course. There he met his now wife, and they run a spice company linking his new home with his Indian heritage. One of the many chefs and producers at this weekend's Savour Kilkenny food festival, Arun Kapil joined Sean to discuss his life and career...
We all know that cooking with fresh ingredients can make a huge difference to our health and wellbeing, but that can be easier said than done when you're juggling the demands of a busy life. And if you're not especially confident in the kitchen, it can seem very daunting to start cooking from scratch if you're worn out after a busy day. But help is at hand in today's episode, as I'm joined by the brilliant chef Fiona Staunton who's made it her mission to make cooking good food uncomplicated, quick and easy. Fiona is a Ballymaloe-trained chef and the founder of Fiona's Food For Life, which specialises in in-person and virtual cooking demonstrations to create healthy treats and to take the hassle out of home-cooked meals for the whole family. She's full of fantastic practical tips to make our lives easier and our meals more delicious. We discuss the barriers to cooking healthy food and how to overcome them, especially if you lack confidence in the kitchen. We also explore the key foods that can play a part in managing menopause symptoms and Fiona shares some of her mouthwatering and menopause-friendly recipe ideas for breakfast, lunch and dinner. I promise you that you'll feel inspired to get into the kitchen and start cooking straight away, once you've listened to what Fiona has to say!If you've enjoyed the podcast, please give it 5-star rating and a short review on Apple podcasts, or whichever platform you listen on, I'd be so grateful. And do tell your friends and family about it too. It really does make a huge difference to the visibility of the podcast, so that more women can find the show. Because every woman deserves to have a happy menopause. Check out the full Show Notes for this episode on my website www.well-well-well.co.uk/podcast, where you'll find all the relevant links and references for my guest. Learn how to build your own menopause diet to manage your symptoms with my latest book The Happy Menopause: Smart Nutrition to Help You Flourish.
Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Chef Jess Shadbolt is part of the celebrated trio behind King and Jupiter restaurants in New York City. She and her two business partners, Chef Clare de Boer and front of house/wine pro Annie Shi, met in London then moved to New York with big dreams about opening their own place with a daily-changing menu and a kitchen that relies on intuition instead of recipes. Jess joins host Kerry Diamond to talk about their restaurants, her approach to intuitive cooking, and her time at the River Cafe London with the legendary chefs Ruthie Rogers and Rose Gray and at the Ballymaloe cookery school in Ireland with the equally legendary Darina Allen. Thank you to OpenTable for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. Jess, Clare, and Annie are on the current cover of Cherry Bombe Magazine. Find your nearest stockist. Snag your ticket for our Dallas Butter Up, Buttercup event here and The Future Of Food Is You tour in Atlanta here!Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Jess: Instagram, King restaurant, Jupiter restaurant
043 Sports nutrition for teenagers with Kate McDaid of Nutrikate Kate McDaid is a health and performance nutritionist and founder of NutriKate, a high performance nutrition consultancy. Kate studied Food Science at UCD before completing an MSc in Sport and Exercise Nutrition. Kate comes from a competitive sporting background, she has captained the Irish Basketball team and more recently, has played with the Senior Dublin Football team. She is the performance nutritionist with Kildare Senior Football and Hurling teams and she works alongside the sporting scholars at Trinity College Dublin as well as the Maynooth University Golfing scholars. Kate and her team also work with individuals to support their health and performance, helping them to identify their next steps in achieving the success they desire. She has completed the Monash University Low FODMAP diet training to support those who may be affected by IBS. Kate was recognised as one to watch in Sport for Business' 30 under 30 in 2020. She is also a fluent Irish speaker, making appearances on shows like Under Dogs and ‘An Focal Scoir'. Her top 3 tips: 1. Focus on self - How am I feeling? 2. Easy wins - fruit and veg, hydration, nutrient-dense foods. 3. Sleep - don't underestimate the power of sleep and focus on quality Website https://nutrikate.com/ Instagram https://www.instagram.com/nutrikate_com/?hl=en Linkedin https://www.linkedin.com/in/kate-mcdaid-31747b8a/?originalSubdomain=ie In the podcast, she mentions Infrom Sport - a site to check the quality of a supplement, here is the link. ABOUT THE HOST - Fiona Staunton Fiona Staunton is a Ballymaloe trained Chef and has a Degree in Education from Trinity. Fiona's Food For Life' launched 2017 with the slogan ‘Cook, Eat, Nourish'. Fiona launched a series of in-person and virtual demonstrations, she makes cooking good food uncomplicated. More details on the website https://www.fionasfoodforlife.ie/ WORK WITH FIONA For cookery demos in real time, virtual or in person, or for speaking opportunities contact Fiona https://www.fionasfoodforlife.ie/contact KEEP UPDATED For recipes and tips, sign up to Fiona's fortnightly newsletter https://fionasfoodforlife.us12.list-manage.com/subscribe?u=9e955bef00cdcb369709cc123&id=4a83a7441e CONNECT WITH FIONA https://linktr.ee/fionasfoodforlife DISCLAIMER The views, thoughts and opinions expressed in this podcast belong solely to the host and guest speakers. Please conduct your own due diligence
Are perimeonpause symptoms on your mind? Well you're not the only one. This week I chat with Fiona Staunton a Ballymaloe trained Chef, founder of Fiona's Food For Life and fellow lover of simplicity AND tahini. Fiona shares her a fascinating journey of how her unusual situation has means HRT is not an option. So instead she is using whole foods to navigate her perimenopause symptoms. – – – – – – – RESOURCES Fiona's Lentil Salad Recipe Fiona's Flax Seed Bread Recipe Fiona's Chocolate Seed Bars Fiona's 6-week Cooking Class for Perimenopause and Beyond. FREE Recipe App: Stonesoup 6-Ingredient Dinners Health Coaching: The Naturally Healthy Club Joyful Eating Produced by John Duncan.
It's all about the ingredients with Laura Dowling. Laura is Founder & CEO fabuwellness.com, a Pharmacist, corporate speaker, wellness enthusiast Laura's top three tips are 1. Check yourself 2. Sleep 3. Have time to yourself & be yourself! Check out Fab u Wellness here https://fabuwellness.com/ Laura's entertaining Instagram account is https://www.instagram.com/fabulouspharmacist/?hl=en ABOUT THE HOST - Fiona Staunton Fiona Staunton is a Ballymaloe trained Chef and has a Degree in Education from Trinity. Fiona's Food For Life' launched 2017 with the slogan ‘Cook, Eat, Nourish'. Fiona launched a series of in-person and virtual demonstrations, she makes cooking good food uncomplicated. More details on the website https://www.fionasfoodforlife.ie/ WORK WITH FIONA For cookery demos in real time, virtual or in person, or for speaking opportunities contact Fiona https://www.fionasfoodforlife.ie/contact KEEP UPDATED For recipes and tips, sign up to Fiona's fortnightly newsletter https://fionasfoodforlife.us12.list-manage.com/subscribe?u=9e955bef00cdcb369709cc123&id=4a83a7441e CONNECT WITH FIONA https://linktr.ee/fionasfoodforlife DISCLAIMER The views, thoughts and opinions expressed in this podcast belong solely to the host and guest speakers. Please conduct your own due diligence
041 - Food first for your health with Susan Horgan In today's episode, we talked about food, for the brain, our gut, and our lifestyle. Note, re salmon, it is a good source of omega 3 (I had a brain fog moment and was thinking of tunafish - which is lower in omega 3!!) About Susan: I'm a Nutritional Therapist specialising in women's health, especially for busy women over 35, and I have a particular passion for all things perimenopause and menopause. My goal is to help women understand that eating healthier doesn't have to be stressful, restrictive or mean cooking multiple meals for the family. Simple ways to pack everyday meals full of goodness is a key element of everything I do. Susan's top 3 tips to improve your health are: 1. Keep things simple - focus on building habits step by step rather than changing everything at once 2. Love your gut - lots of fibre-rich veggies and fermented foods 3. Include some protein in every meal and snack Here are Susan's links: Website: https://www.foodfirsthealth.ie/ Instagram: https://www.instagram.com/foodfirsthealth/ Facebook: https://www.facebook.com/foodfirsthealth Susan's giveaway You can download my free eBook "How to prep 5 midweek lunches ahead of time, without spending hours in the kitchen" here: https://subscribepage.io/foodfirsthealth-hormonefriendlylunches ABOUT THE HOST - Fiona Staunton Fiona Staunton is a Ballymaloe trained Chef and has a Degree in Education from Trinity. Fiona's Food For Life' launched 2017 with the slogan ‘Cook, Eat, Nourish'. Fiona launched a series of in-person and virtual demonstrations, she makes cooking good food uncomplicated. More details on the website https://www.fionasfoodforlife.ie/ WORK WITH FIONA For cookery demos in real time, virtual or in person, or for speaking opportunities contact Fiona https://www.fionasfoodforlife.ie/contact KEEP UPDATED For recipes and tips, sign up to Fiona's fortnightly newsletter https://fionasfoodforlife.us12.list-manage.com/subscribe?u=9e955bef00cdcb369709cc123&id=4a83a7441e CONNECT WITH FIONA https://linktr.ee/fionasfoodforlife DISCLAIMER The views, thoughts and opinions expressed in this podcast belong solely to the host and guest speakers. Please conduct your own due diligence
What is the best breakfast for menopause? As a chef and culinary consultant, teaching people to cook from scratch and nourish themselves, this is a question I am often asked. It is one of the areas I cover in my 6-week menopause cooking course Below are some links I mention in this episode. Overnight oats Banana and blueberry pancakes Omelette 3 ways Poached eggs Milk kefir smoothie recipe ABOUT THE HOST - Fiona Staunton Fiona Staunton is a Ballymaloe trained Chef and has a Degree in Education from Trinity. Fiona's Food For Life' launched 2017 with the slogan ‘Cook, Eat, Nourish'. Fiona launched a series of in-person and virtual demonstrations, she makes cooking good food uncomplicated. More details on the website https://www.fionasfoodforlife.ie/ WORK WITH FIONA For cookery demos in real time, virtual or in person, or for speaking opportunities contact Fiona https://www.fionasfoodforlife.ie/contact KEEP UPDATED For recipes and tips, sign up to Fiona's fortnightly newsletter https://fionasfoodforlife.us12.list-manage.com/subscribe?u=9e955bef00cdcb369709cc123&id=4a83a7441e CONNECT WITH FIONA https://linktr.ee/fionasfoodforlife DISCLAIMER The views, thoughts and opinions expressed in this podcast belong solely to the host and guest speakers. Please conduct your own due diligence
When you walk in the doors of Pota Café in the Connemara Gaeltacht there's a buzz in the air. Pota's atmosphere is filled with community spirit and the sweet scent of freshly baked bread, while the melody of people conversing in Irish fills the air. It's this community spirit, as well as their prolific use of local produce and seafood, that led the cafe to win the award for best café in the country from Food & Wine Ireland this year. Opened by chef Diarmuid Ó Mathúna in 2021, Pota is a bilingual daytime café and community hub located just over half an hour outside of Galway city on Ireland's west coast. Irish is the primary language spoken at Pota, so it plays an important role as a cultural and educational resource for the local community. Diarmuid, who trained as a chef at Ballymaloe Cookery School, has a plethora of producers to choose from in Connemara's burgeoning artisanal scene. From crab that's fresh off the day boat to greens picked just across the street, it's a locavore's dream. On this week's episode, we speak with Diarmuid about the secrets of the Connemara soil, how restaurants can give back to local producers, and the importance of Irish language spaces for building community.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.
039 - A woman on a mission to get rainbow trout in your shopping basket with Mag Kirwan Mag Kirwan Born into an enterprising horse business in Co. Kilkenny Mag Kirwan went on to study Biochemistry in UCD where she met her husband Gerard. She eventually gave into her heart and married into The Trout Business that was established in 1965 by his parents 30 years later they have 4 kids and have grown this business to be the largest Irish Freshwater Aquaculture company in Ireland. Innovation and sustainability are at the heart of everything they do. They were the first company to produce Irish Trout Caviar and have since grown their range of Rainbow Trout Products to include BBQ trout, Tinned Trout, Smoked Trout Pate, Breaded Fish Goujons and Fish Cakes as well as an amazing new Fish Chowder about to be launched on the market. 2023 sees Mag kirwan taking the business to the next level. Developing sales in both Ireland and internationally. building the company into a streamlines business not dependent on People but systems . Top 3 tips 1. 1. Educate yourself 2. 2. Seriously consider Goatsbridge trout as a product in your shopping #eatrout 3. 3.Prioritise what you do with your money Website: https://goatsbridgetrout.ie/ Instagram: https://www.instagram.com/goatsbridge/ Twitter: https://twitter.com/goatsbridge We would like to offer a discount on our online shop www.goatsbridgetrout.ie/shop Code GBT15OFF ABOUT THE HOST - Fiona Staunton Fiona Staunton is a Ballymaloe trained Chef and has a Degree in Education from Trinity. Fiona's Food For Life' launched 2017 with the slogan ‘Cook, Eat, Nourish'. Fiona launched a series of in-person and virtual demonstrations, she makes cooking good food uncomplicated. More details on the website https://www.fionasfoodforlife.ie/ WORK WITH FIONA For cookery demos in real time, virtual or in person, or for speaking opportunities contact Fiona https://www.fionasfoodforlife.ie/contact KEEP UPDATED For recipes and tips, sign up to Fiona's fortnightly newsletter https://fionasfoodforlife.us12.list-manage.com/subscribe?u=9e955bef00cdcb369709cc123&id=4a83a7441e CONNECT WITH FIONA https://linktr.ee/fionasfoodforlife DISCLAIMER The views, thoughts and opinions expressed in this podcast belong solely to the host and guest speakers. Please conduct your own due diligence
On episode 1 of S.4 of #AnInsideViewPodcast, we are joined by Irish Racing Driver - Lucca Allen. Some points we discuss:
This week JR Ryall joins Muñoz all the way from Ireland. Join these two baking banshees as they chat and laugh all about JR's culinary journey, the importance of taste, coming out, cooking for a very young age, and even his latest cookbook Ballymaloe Desserts: Iconic Stories & Recipes from Ireland. You can show JR all the love on Instagram @JRRyallSend Muñoz some love on Instagram & Twitter @inyomouthpodMouth Merch is where you go from fan to super fan!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Ballymaloe House is known the world over for its use of the freshest ingredients and its sustainable ethos. Bobby took a trip to east Cork to find out how things have been since things reopened following a challenging few years.
The Ballymaloe Dessert trolley is probably one of the most famous dessert stations around. It even got global recognition at the world restaurant awards in Paris in 2019.For decades, visitors to Ballymaloe House have looked forward to finishing a delcious meal with something sweet from their tempting dessert trolley. JR Ryall, Head Pastry Chef and the man behind these sensational desserts, is our guest today.JR has been working on a cook book, simply titled “Ballymaloe Desserts” sharing the recipes used in the sweets kitchen over the years. He has been working in the kitchen there since his school days, and the idea came about almost 10 years ago when Hazel Allen asked if he'd be interested in writing a little book to sell from the hall table in Ballymaloe House. Fast forward a decade later and when the pandemic came, the time was right time for him to put pen to paper and the project took off. This little book has flourished intro an impressively large hardback book, published by Phaidon and features these iconic recipes and stories alongside stunning photography by Irish photographer Cliodhna Prendergast. It is being launched this month, September 2022 in Ireland and around the world. During our chat JR told us about his life in Ballymaloe and the great inspiration Mrs Allen was to him in his culinary career. We hear some of those great food and personal stories, along with his best loved recipes and kitchen tips. And of course, we get into the nitty gritty of book publishing; how he first met with his publisher, signing a book deal and the importance of a great mentor. We went into the whole process of writing and editing, recipe selecting and then the detail, time and craft involved in photographing each recipe. Now that the first book is off the press, JR told us about upcoming book tour and pop up dessert trolleys he is planning in London, Chicago, Toronto and New York. What a whirlwind.This is fascinating, fun conversation, full of wow! We hope you enjoy.https://www.instagram.com/jrryall/https://www.phaidon.com/store/food-cook/ballymaloe-desserts-iconic-recipes-and-stories-from-ireland-9781838665272/https://www.phaidon.com/store/food-cook/ballymaloe-desserts-iconic-recipes-and-stories-from-ireland-9781838665272/ Hosted on Acast. See acast.com/privacy for more information.
Yasmin Hyde is the founder of Ballymaloe Foods, an internationally known and much loved Irish family food company, and daughter of Irish food hero Myrtle Allen. In this fascinating conversation, she gives us an insight into her upbringing and the huge influence her parents have played in both her personal and business life. We speak about early memories at Ballymaloe House, what it is like working in a family businesses, the drive when setting up her own enterprise, and how she has moved this forward into a company employing over 30 people, with a product that is found worldwide. We hear who is inspiring her today, her guiding tips for young food entrepreneurs today and what her hopes are for the future of Ballymaloe Foods.This recording took place in front of a live audience and was kindly hosted by Crawford Art Gallery in Cork city centre as part of the first Cork on a Fork food festival, supported by Cork City Council. The 5 day celebration of food takes place from August 17 - 21 and features a long-table style street dinner, unique experiences, food trails, tasting masterclasses, street events, bite-size food talks, cooking demos, free events, Cork on a Fork specials, family fun, night-time food experiences and more. For events, experiences, participating venues and bookings, see corkcity.ie/corkonaforkfest or @corkonaforkfest on social media. #CorkonaForkFest. Hosted on Acast. See acast.com/privacy for more information.
In this weeks episode of Master My Garden podcast John chats with Head Gardener of Ballymaloe House Hotel Mags Coughlan. Its a great episode where Mags chats to us about her role in Ballymaloe managing to bring food & cut flowers into the Hotel pretty much all year round. Mags tells us about her favourite vegetables to grow. What vegetables to use for all yer round supply and lots more. Ballymaloe has fantastic gardens and it is Mags and her team who ensure that these are kept beautiful and priovide flowers all through the seasons.We also chat about Mags experience with "No Dig" and what she has found from trialing. You can check out the beautiful Ballymaloe herehttps://www.ballymaloe.ieThere will be a blog post on this episode very soon on my website. This blog and previous blogs along with all podcast episodes are be available on my Website :https://mastermygarden.com/If there is any topic you would like covered in future episodes please let me know. Please like and follow Master My Garden on the following channels Facebook: https://www.facebook.com/mastermygarden/Instagram @Mastermygarden https://www.instagram.com/mastermygarden/Twitter:https://twitter.com/tweetsbyMMGor email info@mastermygarden.comUntil next weekHappy gardeningJohn Support the show
Welcome to Corporate to Calm Season 3 “I make cooking good food uncomplicated" In this episode of Corporate to Calm I speak with Fiona Staunton from Fiona's Food for Life @fionasfoodforlife. Fiona has worked in the food industry for over 30 years obtaining a Home Economics degree from Trinity and training in Ballymaloe under Rory O'Connell. “If you taste, smell and see something being made you are more likely to replicate.” Fiona spent years in Australia working in event management and travelling extensively. After having her first child in Australia she decided to move back to Ireland to be closer to family just before the Recession, not the best time but she worked hard and created Fiona's Food for Life where she will Cook, Eat & Nourish you. Fiona began cooking at home and then showed her tenacity and used to her Network to build an extensive business demonstrating in Corporate. “Let people know what you do, use your Network.” After her busiest month in February 2020, she was hit with the pandemic and began to focus her business online. Unfortunately, a diagnosis of breast cancer forced Fiona to pull back and focus on her and her recovery. Thankfully Fiona is well now however her experience resulted in early menopause. This led to her hunt for information and discovering what medication worked for her. Fiona then developed her Cooking for Menopause programme which has been a huge success. This marries her love of food and knowing what food will nourish you during this stage of your life. Fiona has so much advice on how to eat healthier, one of her biggest tips being to challenge yourself to cook one more meal than you are now, so if it's none cook one, if it's five cook six and so on. Fiona is an inspiration, she has taken a situation which many would view as negative and used it to help others, to inspire others I hope you enjoy Fiona's journey from Corporate to Calm x
The Well Seasoned Librarian : A conversation about Food, Food Writing and more.
Bio: Darina Allen is Ireland's best-known food ambassador and runs the world-renowned cooking school at Ballymaloe, Ireland. Darina is the author of 'Irish Traditional Cooking', 'A Year at Ballymaloe Cookery School', 'Healthy Gluten-free Eating', 'Easy Entertaining', 'Forgotten Skills of Cooking' (winner of the Andre Simon Food Book Award 2009), 'A Simply Delicious Christmas' '30 Years at Ballymaloe', 'Grow, Cook, Nourish (winner of The World Gourmand Cookbook Award 2018) and most recently Simply Delicious, The Classic Collection (publishing date end of September 2018). She has won many other awards including for outstanding contribution to the Irish culinary sector by Euro-Toques in 2007, the UK Guild of Food Writers Lifetime Achievement Award 2013 and the 2018 Guaranteed Irish Food Hero Website: http://www.cookingisfun.ie/ballymaloe-cookery-school/lecturers/darina-allen Forgotten Skills of Cooking: https://www.amazon.com/Forgotten-Skills-Cooking-Darina-Allen-ebook/dp/B07HX42KZ7 Ballymaloe Youtube Channel : https://www.youtube.com/c/BallymaloeCookerySchool ________________________________________________________________________________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts
© 2020-2025 Ivy Podcast Discovery LLC
