Podcast appearances and mentions of jp mcmahon

One of Galway's most accomplished chefs has now turned his hand to drama by publishing his first book of plays. JP McMahon says that, for a long time, he has lived a parallel life as a playwright and tells us about it and the new book.

Maria Dickenson, General Manager of Dubray Books joined Kieran to suggest books that would make the perfect gifts this Christmas...Maria's recommendations included: 'I see the moon and the moon' - Sarah Webb and Paul Delaney 'History of Information' - Chris Haughton 'Fia and the Last Snow Deer' - Eilis Fisher and Dermot Flynn 'Our London Lives' - Christine Dwyer Hickey 'Here one moment' - Liane Moriarty 'Drawn to Nature' - Don Conroy 'Wonders of the Deep' - Mensun Bound & Mark Frary 'An Irish Food story' - JP McMahon

Today I talk about Irish food, food history and identity with Michelin-starred chef Jp McMahon. Jp is the culinary director of the EatGalway Restaurant Group and runs the restaurant Aniar in Galway, Ireland. He's the founding chair and director of the Galway Food Festival, Jp is an ambassador for Irish food. He has written several books including the excellent Irish Cook Book published by Phaidon. However, the subject of our discussion was his new book, An Irish Food Story: 100 Foods That Made Us, published by Nine Bean Rows, which delved into Irish food identity, traditions and history. We talked about food in Ireland versus Irish food, oysters and stout, the deliciousness of seaweed, Irish stew and dulse-flavoured croissants – plus many other things.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Find Jp on Instagram: @mistereatgalwayAnair websiteAn Irish Food Story: 100 Foods That Made UsThe Irish Cook Book An Alphabet of AnairThings mentioned in today's episodeThe Great Cream Tea Debate on YouTubeBBC Countryfile magazine websiteNeil's blog post and recipe for Bakewell puddingUpcoming events:Find out about upcoming events on the website here.Neil's blogs:‘British Food: a History' ‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can

Galway chef, restaurateur and author, JP McMahon, is calling for the government to pay more attention to the food industry during their political campaigns. He believes the Irish food sector is at risk of being industrialised, and food should be added to the Department of Tourism, Culture, Arts, Gaeltacht, Sport and Media.JP joins Kieran to discuss.

JP McMahon chats to Paul Byrne on rethinking the whole restaurant business Hosted on Acast. See acast.com/privacy for more information.

Kieran's guest's new book defines Ireland's history and culture in 100 foods, ‘An Irish Food Story: 100 Foods That Made Us' comes out October 10th.Joining to discuss is Author, Chef and Restaurateur, JP McMahon.

According to a new survey by Currys, more and more parents doubt their kids can operate the cooker or a washing machine, so are sending their kids off to college with high tech devices like an air fryer.Do we need to do more to teach these basic skills such as cooking and cleaning, and how do we get it across to our children?Newstalk's Henry McKean went to ask the youth of Athlone about their ability to use appliances, and Kieran was joined by JP McMahon, Galway Chef and Restaurateur and Michelle Harding, Founder of School of Life, to discuss.

Are you heading out to eat this weekend?Once the pinnacle of culinary art, the traditional world of white tablecloths and multi-course tasting menus seems to be on a decline in recent years.So, has dining out become less formal?To discuss, Andrea is joined by Darina Allen, Founder of Ballymaloe Cookery School and Ballymaloe Organic Farm School, Dee Laffan, Food Writer and host of the Beár Bia podcast, Brenda Hyland Byrne from the Irish school of Etiquette and JP McMahon, Chef, Restaurateur and Author.

This weekend the Electric Picnic Music and Arts festival returns to Stradbally in Co. Laois, with one of the highlights being the Theatre of Food. Over the 3 days of the festival, the Theatre of Food will feature the likes of Trisha Lewis, JP McMahon and more. One of those featured is Graham Herterich, also known as the Cupcake Bloke. He joins Luke O'Neill to discuss.

This weekend the Electric Picnic Music and Arts festival returns to Stradbally in Co. Laois, with one of the highlights being the Theatre of Food. Over the 3 days of the festival, the Theatre of Food will feature the likes of Trisha Lewis, JP McMahon and more. One of those featured is Graham Herterich, also known as the Cupcake Bloke. He joins Luke O'Neill to discuss.

The restaurant industry has experienced a boom in Ireland in recent years. That isn't to say that it's all plain sailing. Joining Bobby to discuss their experience in the restaurant industry for this week's Industry Review was● JP McMahon, culinary director of the EatGalway Restaurant Group, which comprises Aniar, Cava Bodega, and Tartare café + wine bar● Gina Murphy, the owner of the long-standing and much-loved restaurant Hugo's● Richie Barrett, Restaurateur and General Manager of Kicky's on Dame Street in Dublin

Brianna Parkins wrote in the Irish Times today that all 25 year olds should do a year in either hospitality or retail...Is this something we should introduce here? Will it make young people better equipped to deal with the world?Joining guest host Joe Molloy to discuss is JP McMahon, chef, author and restaurateur and Barry Duff from the Lock & Brew Café.

The critically-acclaimed chef drama ‘The Bear' returns for a third season on Disney+. But, how realistic is their depiction of a restaurant kitchen?Joining Seán to discuss is chef JP McMahon.Image: Disney UK

The critically-acclaimed chef drama ‘The Bear' returns for a third season on Disney+. But, how realistic is their depiction of a restaurant kitchen?Joining Seán to discuss is chef JP McMahon.Image: Disney UK

There is seemingly a lack of Deposit Return Scheme machines at certain festivals, despite thoughts that there would be reverse vending machines set up. With an option to donate your return to charity, how much money is left on the table? And how much plastic goes to waste?Joining Andrea to discuss are Mary Gamble, Director of Fundraising for Barnardos, JP McMahon, Chef and Restaurateur and listeners.

With the announcement that the EU is placing a phased ban on smoky bacon flavourings due to health concerns, how do you go about smoking your own foods at home? Seán is joined by Chef JP McMahon to find out.

With the announcement that the EU is placing a phased ban on smoky bacon flavourings due to health concerns, how do you go about smoking your own foods at home? Seán is joined by Chef JP McMahon to find out.

Michelin star chef JP McMahon is looking forward to another Taste of Dublin. Our long-time motoring correspondent Tony Conlon said goodbye to us today. Skerries Ukulele Strummers brightened up everyone's afternoon and it just had to be birthday girl KYLIE with our 2 on Toosday!! Hosted on Acast. See acast.com/privacy for more information.

Beyond The Pale Festival will host Beyond The Plate which is specially curated by food writer Ali Dunworth and takes place from the 21st to the 23rd June in the exquisite Glendalough Estate. The theme of this year reflects a celebration of Irish food: Culture, Customs and Craic. Beyond The Plate 2024 Theme- Culture, Customs and Craic Bahay Midsummer Feast For the first time, Beyond The Pale will have a sit-down bookable restaurant brought to you by the award-winning food popup Bahay by Alex O'Neill and Richie Castillo. Bahay Midsummer Feast at Beyond The Plate will offer a brand-new festival dining experience in a space curated to feel like stepping into a Filipino Bahay Kubo, a type of house indigenous to the Philippines that is an icon of Philippine culture. Expect delicious sharing plates and dishes from Bahay, bright Filipino flavours, using the best Irish ingredients. Book ahead for Bahay Midsummer Feast: Tickets will be live on Wednesday, May 15th at 10 am from https://www.itsbeyondthepale. ie/ Price: €50 menu per person including booking fees The focus at Beyond The Plate is always to present food and drink in fun, tasty ways suited to a festival like Beyond The Pale and this year is no different. Forget 'fussy' cooking demos of the past, Beyond The Plate is all about embracing the craic while celebrating all that we love about Irish food and drink. There will be daily Beyond the Fence foraging walks on the grounds with Samuel Arnold Keane and entertainment across the weekend with three food-based plays: Splitting the G: A Controversy by Shamim de Brún, Ham & Cheese by JP McMahon and family friendly BAKE by Paul Curley. Live podcast recordings include Flop Culture with Fionnuala Jones and drinks podcast The Centre Cut. In an attempt to take the online food world offline, Beyond The Plate will welcome some of our favourite online creators, writers and broadcasters who love food and drink to the stage over the weekend including Cassie Stokes, Shamim de Brún, Sian Conway, Louise McSharry, Alex O'Neill, Irah Mari, Dee Laffan, Vritti Bansal and illustrator extraordinaire Hephee. As always some of the best chefs, cooks and food thinkers will be joining for chats and tastings including Aishling Moore from Goldie, food conservationist Max Jones of Up There The Last, Graham Herterich aka The Cupcake Bloke, vegan chef Holly White, chef and author of Funky, Caitlin Ruth, Alistair Jeje of Socafro Kitchen, Kevin O'Donnell from Le Doyenne in Paris. There will be brilliant drinks discussions and tastings including Majken Bech-Bailey's latest venture, Ngozi Elobuike of Hi Spirits Wine Club, Rory Craig from Station to Station Wine and, Shane Murphy of Neighbourhood Wine. And of course, culture is high on the agenda in all forms including Art Plate with Blanca Valencia and Santina Kennedy, Feast and Verse with chef and part-time poet Áine Budds. As well as Housewives & Hors d'Oeuvres: A Culinary Journey through the Real Housewives with Louise McSharry and guests. Speaking of Beyond The Plate Ali Dunworth says: "Irish food doesn't often get the pedestal it deserves, especially when it comes to culture. But there is history and culture in every knob of butter, cake of bread, head of cabbage, boiled ham, every bag of crisps and pint of stout. Irish food culture has been woven through our folklore, our customs, and our traditions and these days it lives on in our livelihoods, our festivals, and our screens. It's featured in poetry, songs and literature." "Everything having to do with food - its capture, cultivation, preparation, and consumption - all represents a cultural act. Over the weekend at Beyond the Plate we will celebrate Irish food old and new. We will celebrate the culture, customs and craic around Irish food and drink. We will discuss, debate, and taste Irish food and drink, both traditional and modern through as many varied lenses as we can, through talks, tastings, debates, plays, poetry, drinks and eating of course," says B...

JP McMahon, chef, restaurateur and author in Galway joined Andrea Gilligan on Lunchtime Live to discuss an experience of poor service he had recently in a restaurant.Andrea was also joined by listeners to discuss...

Our extraordinary guest in this episode is JP McMahon, Michelin star chef, restauranteur, ambassador for Irish food and author, reprising our interview from early 2023.   In the news, we cover cattle futures and the high. Rising cost of beef, talk about experiential dining in Vegas versus highly efficient AI dining in Del Taco, Canada's poor track record (we think!) in private food innovation investment, and Sylvain's perspective on the carbon tax and alternative solutions to help manage the impacts of climate change.  About JPJP McMahon is one of Ireland's most prominent chefs. A passionate advocate of wild, seasonal and sustainable ingredients from the west of the country, he is committed to promoting the food of Galway, and to producing world-class, contemporary Irish cuisine. His Michelin-star restaurant Aniar does both, but it also feeds back into the local community on a much deeper level. His annual Food On The Edge symposium in Galway reaches even further afield, with its roll call of top chefs from all over the world. Which is why JP McMahon is one of the most influential people in European gastronomy today.The Dublin-born chef had his first food epiphany as a child while on holiday in Tipperary. While the rest of the family had burgers, he opted for a spaghetti bolognese, which was a revelation to the youngster. It set him on a course of discovery that would see him work in various kitchens, while also harbouring an ambition to become a writer. It wasn't until 2008 that he opened his first venture, a Spanish restaurant called Cava. It quickly won a reputation for serving some of the best tapas in Ireland, and it gave McMahon the confidence to embark on his most ambitious restaurant project to date.Aniar (meaning ‘west' in Gaelic) is a love letter to the produce and landscape of the West of Ireland and its rugged coast. Almost every ingredient used here is either native to the local region or from somewhere else in Ireland, whether it's foraged seaweed and Galway Bay oysters, or seasonal sea urchins and truffles. Terroir is the central theme, and although the menu changes daily, it is certain to have a distinctive local flavour that mirrors McMahon's cooking philosophy. Pickled, smoked, cured and fermented ingredients hint at his commitment to the environment, using the methods of the past in order to inspire future sustainability.Among JP McMahon's signature dishes are his Galway Bay oyster with pickled seaweed, oyster emulsion and sea herbs. His Dexter beef tartare, smoked egg yolk and pepper dulse seaweed showcases some of the very best farmed and foraged ingredients in the country. Meanwhile, his cod and seaweed beurre blanc with trout roe reveals the very best of the west coast of Ireland.Aniar has retained a Michelin star since 2013, but its significance locally has more impact than mere awards. McMahon founded the Aniar School Project, in which he teaches children of all ages about the importance of food. And the Aniar Cookery School, also led by McMahon, aims to instruct chefs of all levels how to cook local ingredients sustainably. The conversation about the environment doesn't stop there, however.At the annual Food On The Edge symposium, chefs from around the world gather in Galway to discuss the future of food. As founder and director, McMahon plays a key role in setting the agenda, but with participants of the calibre of Massimo Bottura, Elena Arzak, Matt Orlando and Amanda Cohen, the discussion frequently branches out in all kinds of fascinating tangents, from food waste to mental health. The idea is to bring people together to share ideas and form powerful collaborations that can help change the way we think about food. Some of the chefs also participate in Aniar's Chef Swap initiative, which sees guest chefs from all over the world take over the kitchen and create their own menu.It's this ethos of collaboration that typifies JP McMahon's work, not only as a chef, but also as a culinary thought leader. Whether it's local food producers in the West of Ireland, or celebrated chefs from the other side of the world, the emphasis is on working together to ensure a better future for all. That way, the author of the book 10,000 Years Of Irish Food is aiming to ensure another 10,000 more.Source: https://www.finedininglovers.com/people/jp-mcmahon The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa.About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2024 for the fourth year in a row.Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world.Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers.Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America

Seaweed packs a punch. It produces more than half of the world's oxygen and removes millions of tons of carbon dioxide from the atmosphere each year. It's also incredibly nutritious and easily cultivated, with seaweed farming making up nearly a third of all marine aquaculture. From the Irish Sea to the Pacific Ocean, we explore how this underwater marvel is becoming a key part of the solution to both hunger and climate change. Tune in to hear about the surprising history of edible seaweed with Recipes for Change chef JP McMahon and learn about the regenerative potential of kelp farming with fisherman-turned-CEO Bren Smith. Featuring Sea Briganti, Rebecca Gouldhurst, JP McMahon, and Bren Smith.This is Farms. Food. Future – a podcast that's good for you, good for the planet and good for farmers. Brought to you by the International Fund for Agricultural Development.For more information:https://www.ifad.org/en/web/latest/-/podcast-episode-53Eat Like a Fish by Bren SmithGreenWaveThe Seaweed ForagerFood On The EdgeCava BodegaAniar - Contemporary Irish Michelin-starred Restaurant in Galway cityAdvancing the planet towards a plastic-free future

Agriculture Minister, Charlie McConalogue, has said restaurants and food outlets need to cut down on the amount of food they put on consumers' plates to reduce waste. According to the EPA food waste costs the average Irish household about €60 a month or €700 a year! Are our restaurant portion sizes causing too much waste? Andrea was joined by chef and author, JP McMahon, Orla McAndrew Zero Waste Wedding and Event Caterer, Sarah Keogh, Dietician and more to discuss...

Chef JP McMahon is a chef, restaurateur and author in Galway, Ireland. He is the owner of restaurants Aniar and Cava Bodega and globally known as the founder and director of the Food on the Edge chefs Symposium in Galway. We'll hear about JP McMahon's chef career that started in Dublin at the age of 15, about his love for Irish oysters and seaweed and how he has created a symposium that unites people in the restaurant world. All of the recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Gardaí yesterday confirmed that they are investigating a ‘criminal damage incident' after a fire broke out at the former Ross Lake House in Rosscahill in County Galway.The hotel had been selected to house 70 asylum seekers and protesters had gathered at the building on Saturday afternoon.Kieran was joined by JP McMahon, Galway chef and restaurateur and Marian Harkin, Independent TD for Sligo-Leitrim to discuss...

Today on our episode #373 of All in the Industry®, Shari Bayer has a special "On the Road" episode from Food on the Edge, a two-day Food Symposium, which took place from October 16-17, 2023 in Dublin, Ireland. Food on the Edge featured approximately 50 speakers who were chosen for their innovation, passion, and influence on today's food culture, and was founded by Symposium Director JP McMahon of Aniar in Galway, Ireland. Shari led a panel on her new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023, #chefwisebook), with CHEFWISE chef contributors Andoni Luis Aduriz of Mugaritz, Donostia-San Sebastian, Spain; Elena Reygadas of Rosetta, Mexico City, Mexico; Tala Bashmi of Fusions by Tala, Manama, Bahrain; and JP McMahon. Shari also signed copies of her book, and took part in two days of excursions around the Dublin area as a part of the speaker program, which was extremely special. This show features several conversations that Shari had while in Dublin with following FOTE speakers: Alessandro Cozzolino, Executive Chef of La Lugia at Villa San Michel, a Belmont hotel, Florence, Italy; Endo Kazutoshi, Chef of Endo at the Rotunda in London, England; Rich Shih, Co-author of Koji Alchemy; Tom Jenkins, Managing Editor of finedininglovers.com and San Pellegrino Young Chef Academy; Arlene Stein, Founder/Executive Director of the Terroir Symposium in Canada; Andrea Petrini, Incontinent Writer/Food Curator/Oblique Strategist, Road Manager of THE GELINAZ!, and more; Jason Bangerter, Executive Chef of the Langdon Hall Country House Hotel and Spa in Canada, and JP McMahon. Thank you and congratulations to all! Shari loved meeting everyone and being a part of this fantastic symposium. And special thanks to JP, Abigail Colleran, Julieann Faherty, and the entire #FOTE2023 team! Today's show also features Shari's PR tip to tell a good story, speed round with JP, and Solo Dining experience at Fish Shop in Dublin, plus mentions of other restaurants and bars that Shari visited on her first trip to Ireland. ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon), available at Phaidon.com, Amazon.com and wherever books are sold! **Photo Courtesy of Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

JP McMahon's ‘Food On The Edge' event on 16 and 17 October in Airfield Estate, Dundrum, explores modern Irish cuisine and brings together chefs from all over the world . JP spoke to Anton on the show about the event taking place.

Food on the Edge at Airfield Estate in Dublin is a gathering of chefs and foodies from around the world. The symposium is curated by Michelin-starred Galway chef JP MacMahon.

PJ talks to restaurateur Dr JP McMahon who says he has no problem with minimum wage rates but we need to decide if we want to be like Spain or Sweden. Hosted on Acast. See acast.com/privacy for more information.

Can you taste the flavors of Ireland, Spain, and Canada? Prepare to tantalize your taste buds as we journey across these countries in our latest podcast episode, featuring the remarkable JP McMahon, Brigida Jimenez, and Darina Allen. McMahon, an Irish chef and restaurant tour guide, brings his global culinary exploration to our show. He draws fascinating parallels between the unique food searches of Ireland and Canada, revealing the rich cultural influence in these nations' cuisines.As we venture into the heart of Spain, food writer Brigida Jimenez joins the conversation with Samia Derval. She paints a picture of sustainable food sourcing and its importance in creating exquisite flavors, leaving you eager to try her seaweed marinated smoked salmon. As the cherry on top, Darina Allen, a champion of the Slow Food movement, delivers the recipe for the perfect Irish soda bread. This episode is a veritable feast, offering you a chance to not only savor the distinct flavors of these countries but to appreciate the stories behind them. So, join us and let's toast to the global influence in our food scene, and continue celebrating and learning about food from around the world.Click here to learn more about Sysco Canada

ESRI suggests 14% pay hikes as an inflation-busting measure but is it counter-intuitive? To discuss with Pat was JP McMahon, Chef, Author and restaurateur.

With the temporary 9% VAT rate for hospitality set to return to 13.5% at the end of August, what impact could that have on a sector still finding its feet post-pandemic?Ciaran Hancock gets some insights on the multitude of challenges facing the sector from hotelier Lorraine Sweeney and chef & restaurateur JP McMahon – challenges that already include rising food prices, huge electricity bills, and a staffing crisis across the sector.Plus, Irish Times Political Correspondent Jennifer Bray on the likelihood of government extending the 9% VAT rate, and what opposition parties have to say about it. Hosted on Acast. See acast.com/privacy for more information.

JP McMahon, chef, author and restauranteur joined Tom Dunne on the show to discuss the cost of running a restaurant in Ireland versus the rest of Europe...

The Hard Shoulder is LIVE from the Galway Bay Hotel as part of Newstalk's Summer Tour. Kieran was joined by JP McMahon, chef, author and restauranteur...

JP tells PJ that people are picking on restaurant prices rises but inflation is ramping costs Hosted on Acast. See acast.com/privacy for more information.

JP McMahon has hit back at claims that restaurants are price gouging and PJ has a look at what he said with restaurateur Paul Treyvaud Hosted on Acast. See acast.com/privacy for more information.

JP McMahon has his fingers in many pies, not least a Dingle Pie. The prominent Irish chef is an ambassador for Irish food: both its produce (especially wild food such as foraged seaweed) and its food culture. JP is co-owner and culinary director of Michelin-starred Aniar restaurant in his home town of Galway, where he also runs the Aniar Boutique Cookery School, and award-winning tapas restaurant Cava Bodega. He is the founder and current chair of the Galway Food Festival, and founder and host to one of the biggest international food events in Europe Food on the Edge. He also counts painter and playwright among his talents. Author of The Irish Cookbook, JP is a regular contributor to the Irish Times, BBC radio, and RTE TV. JP is cooking up a wild food feast with produce from the Wairarapa with Logan Brown executive chef Shaun Coulston at Wellington on a Plate next month.

Ryan spoke to Russell Crowe about his latest film The Pope's Exorcist, David Baddiel on Holocaust Awareness week in Ireland, courageous conversations encouraging people to talk about their funeral plans, Michelin starred chef JP McMahon and Norma Sheahan with her one-woman show Shirley Valentine and John B Keane's Matchmaker.

JP McMahon is at the forefront of a new Irish food movement. His Michelin starred restaurant Aniar is in Galway. An Alphabet of Aniar is his second book which is out now.

We go beyond soda bread and shepherd's pie to discover the new Irish cooking with chef Jp McMahon. We discuss why the Irish ate very little seafood, how leftover cake was turned into a new dessert, the joys of frying with animal fat and the best way to cook any vegetable. Plus, we chat with Dan Pashman about the perfect ice cube; we discover the magic of crispy pasta; and the New Yorker's Burkhard Bilger asks: Can babies learn to love vegetables? (Originally aired on March 13, 2020.)Get the recipe for Crispy Pasta with Chickpeas, Lemon and Parsley here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/milk and get on your way to being your best self. Hosted on Acast. See acast.com/privacy for more information.

Dr. Jp McMahon is a lot of things; one characteristic that stands out to me is that he is generous! I had such a fun conversation with this complex multi-passionate soul.Dr. McMahon is one of Ireland's most prominent chefs! His Michelin Star restaurant Aniar inspired his latest book that launched this week! "An Alphabet of Aniar: Notes For A New Irish Cuisine" He offers so much to the culinary world as a restaurateur, author, and culinary director of the EatGalway Restaurant Group. In addition, he runs the Aniar Boutique Cookery School and is the Founding chair and director of the Galway Food Festival. He also organizes the annual international chef symposium in Galway. "Food on the Edge." Their mission is "To discuss how to provide a more sustainable and ethical way to produce food for all." I discovered JP during the Covid lockdown in my search for a new cookbook. I ordered "The Irish Cookbook" and was transported to Ireland as he so respectfully brought the history of Irish food into the present. He has given the world an education and permission to create something new from what we know.JP is more than a chef. He is a super proud dad, a photographer, a produced playwright,  a poet,  a football fan, and more. He has many creative outlets, and I could not be more thankful for our conversation!I would love to hear from you!If you found this episode valuable, share it with others! Always appreciate your thoughts and reviews! CLICK HEREYou can also message me directly via email or DMheathersuedaily@gmail.comor Instagram"Life is challenging! We can figure it out together." TM

Bobby took a trip out to Galway city to have a chat with chef, JP McMahon about the state of the restaurant sector, how he has bounced back after COVID, and how he strikes the right balance between his personal life and work.

Our first weekly podcast episode, and as expected, there is no shortage of news and happenings in the food, grocery and restaurant industry to report on! Our extraordinary guest in this episode is JP McMahon, Michelin star chef, restauranteur, ambassador for Irish food and author, joining us live from Galway, Ireland. In a wide-ranging conversation, we talk about his eclectic and artistic interests, the concepts behind his restaurants, what it takes to be a Michelin-star restaurant and the upsides/downsides of that global program. We also talk about lessons learned from the COVID pandemic for the industry, the stagiaires system, and two-starts, one-stop advice for fellow restauranteurs. Some folks may have been watching the Superbowl on Sunday night, but you would have missed the important announcement, Best Sommelier in the World competition! The best Sommelier in the world is from Latvia, crowned Sunday in Paris in front of 4,000 spectators. Raimonds Tomsons beat another contestant from northern Europe, Denmark's Nina Jensen, who was runner-up for the second consecutive edition of the triennial competition. Reeze Choi from Hong Kong finished third. Not countries that usually come to mind when thinking about wine, we talk about why this is a positive development in wine.  Speaking of a live show and competition, the Parliamentary Agriculture Committee is back looking at food inflation. We talk about what the next steps. Next week is the one-year anniversary of Russia's invasion of Ukraine coming(Feb. 24) - we start looking ahead.We talk about GM Salmon farm change of business model….Aquabounty and Australia's Karen's Diner are coming to Canada. Up in smoke: Canopy closes their iconic plant in Smith Falls, the old Hershey plant - at one time the biggest cannabis company in the worldThat's a lot of cheddar, as the kids would say - Saputo blows the doors off their results with an 85% YOY performance. New labour data (STASCAN), coming out last week: Only two sectors are employing fewer people than in January 2020: Agriculture (-12%) and Accommodation and hospitality (-10%) - is this a shift or shortage of workers?Farmland values across the country are skyrocketing - we talk about the implications.  About JPJP McMahon is one of Ireland's most prominent chefs. A passionate advocate of wild, seasonal and sustainable ingredients from the west of the country, he is committed to promoting the food of Galway, and to producing world-class, contemporary Irish cuisine. His Michelin-star restaurant Aniar does both, but it also feeds back into the local community on a much deeper level. His annual Food On The Edge symposium in Galway reaches even further afield, with its roll call of top chefs from all over the world. Which is why JP McMahon is one of the most influential people in European gastronomy today.The Dublin-born chef had his first food epiphany as a child while on holiday in Tipperary. While the rest of the family had burgers, he opted for a spaghetti bolognese, which was a revelation to the youngster. It set him on a course of discovery that would see him work in various kitchens, while also harbouring an ambition to become a writer. It wasn't until 2008 that he opened his first venture, a Spanish restaurant called Cava. It quickly won a reputation for serving some of the best tapas in Ireland, and it gave McMahon the confidence to embark on his most ambitious restaurant project to date.Aniar (meaning ‘west' in Gaelic) is a love letter to the produce and landscape of the West of Ireland and its rugged coast. Almost every ingredient used here is either native to the local region or from somewhere else in Ireland, whether it's foraged seaweed and Galway Bay oysters, or seasonal sea urchins and truffles. Terroir is the central theme, and although the menu changes daily, it is certain to have a distinctive local flavour that mirrors McMahon's cooking philosophy. Pickled, smoked, cured and fermented ingredients hint at his commitment to the environment, using the methods of the past in order to inspire future sustainability.Among JP McMahon's signature dishes are his Galway Bay oyster with pickled seaweed, oyster emulsion and sea herbs. His Dexter beef tartare, smoked egg yolk and pepper dulse seaweed showcases some of the very best farmed and foraged ingredients in the country. Meanwhile, his cod and seaweed beurre blanc with trout roe reveals the very best of the west coast of Ireland.Aniar has retained a Michelin star since 2013, but its significance locally has more impact than mere awards. McMahon founded the Aniar School Project, in which he teaches children of all ages about the importance of food. And the Aniar Cookery School, also led by McMahon, aims to instruct chefs of all levels how to cook local ingredients sustainably. The conversation about the environment doesn't stop there, however.At the annual Food On The Edge symposium, chefs from around the world gather in Galway to discuss the future of food. As founder and director, McMahon plays a key role in setting the agenda, but with participants of the calibre of Massimo Bottura, Elena Arzak, Matt Orlando and Amanda Cohen, the discussion frequently branches out in all kinds of fascinating tangents, from food waste to mental health. The idea is to bring people together to share ideas and form powerful collaborations that can help change the way we think about food. Some of the chefs also participate in Aniar's Chef Swap initiative, which sees guest chefs from all over the world take over the kitchen and create their own menu.It's this ethos of collaboration that typifies JP McMahon's work, not only as a chef, but also as a culinary thought leader. Whether it's local food producers in the West of Ireland, or celebrated chefs from the other side of the world, the emphasis is on working together to ensure a better future for all. That way, the author of the book 10,000 Years Of Irish Food is aiming to ensure another 10,000 more.Source: https://www.finedininglovers.com/people/jp-mcmahon About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.   Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row. Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world. Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers. Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America.  

RAG Week kicks off once again in Galway today, starting with Mayo Monday, and the famous Donegal Tuesday tomorrow. Students will be out in their droves, but is it a good or a bad thing for the city? Have college RAG weeks lost their way? Are charities still at the focal point of the events? Andrea was joined on Lunchtime Live by chef and restaurateur, JP McMahon, Sai Gujulla, President NUIG Student Union, Darragh Mullin, owner of the Hole in The Wall bar in Galway City and others to discuss… Image: Twitter @universitytimes

The Copenhagen restaurant Noma, one of the world's top restaurants, with three Michelin stars, will close at the end of 2024 to reinvent itself as a full time food laboratory. The restaurant redefined what fine dining was and influenced chefs all over the world, including here in Ireland. Chef JP McMahon was fully inspired by Noma when opening his Michelin-starred restaurant Aniar and I'm delighted to say he joined Sean on the show to discuss

“Disgruntled” Irish diners took to Reddit to rant about the pretentious ways their dinners have been presented, from slates and stones to wooden boards Some diners said their food was served on “anything but a plate”, saying it made their blood boil.JP McMahon, Galway Chef and Restaurateur gave his view on serving food on anything but a plate!

All over the country, restaurants are being forced to close their doors, unable to function in the current economic climate. Fears are growing that closures within the industry could reach one per day, levels last seen during the recession in 2012. With energy costs continuing to rise and Covid-era supports due to end early next year, the worst may be yet to come. In today's episode, chef and restaurateur JP McMahon tells Ciaran Hancock about his decision to close his Galway-based restaurant Tartare in August this year. We also hear from Adrian Cummins, chief executive of the Restaurants Association of Ireland, who believes the government could be doing a lot more to ease the pressure on the industry. Hosted on Acast. See acast.com/privacy for more information.

JP McMahon, Chef and Restaurateur

Chef JP McMahon, who owns three restaurants in Galway, has decided to close his restaurant Tartare and spoke to Brendan about the decision, the impact of the pandemic and staffing issues.

Greetings from Galway, Ireland! Dr. Jp McMahon is a chef, restaurant owner, painter, playwright, and PhD. He is the founder of three highly rated restaurants in Galway: Cava, Tartare, and Aniar. We met at Tartare to talk about his history with cooking, food culture in Ireland, Irish history, his own artistic endeavors, and much more. Check out Jp: https://www.instagram.com/mistereatgalway/ https://twitter.com/mistereatgalway https://www.eatgalway.ie/ Cava Bodega (www.cavarestaurant.ie), Aniar Restaurant & Boutique Cookery School (www.aniarrestaurant.ie), Tartare Cafe + Wine Bar (www.tartaregalway.ie) Support TVTV on Patreon: www.patreon.com/thevoyagesoftimvetter