Irish Artisan Food Producers feat. in Chapter One Cookbook

Collection by Gill Books

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Chapter One. A Story of Irish Food by Ross Lewis with Photography by Barry McCall. #ChapterOne #restaurant #MichelinStar #artisan #Irish

Gill Books
Myrtle Allen, co-founder of Euro-troques, Europe's living archive of culinary traditions, and owner of Ballymaloe. A true legend of Irish artisan cooking.

Myrtle Allen, co-founder of Euro-troques, Europe's living archive of culinary traditions, and owner of Ballymaloe. A true legend of Irish artisan cooking. #ChapterOne #MyrtleAllen #Ballymaloe #artisan #restaurant

Avid Llewellyn's Orchard, a smallholding in the fertile countryside of north county Dublin, produces a fine range of apples, ciders and vinegars. Their outstanding balsamic cider vinegar is made from the finest of Irish apples. Photo by Barry McCall Craft Cider, Artisan Food, Chapter One, Irish Recipes, Cider Vinegar, Dublin, Apples, Countryside, Ireland

David Llewellyn's Orchard, a smallholding in the fertile countryside of north county Dublin, produces a fine range of apples, ciders and vinegars. Their outstanding balsamic cider vinegar is made from the finest of Irish apples. Photo by Barry McCall #ChapterOne #apples #vinegar #cider #Irish #artisan

Edward Johnston is an Achill Island farmer’s son turned corporate solicitor. He has been instrumental in supporting the Blackface Mountain Lamb Initiative on Achill Island and the neighbouring Curraun Peninsula in Mayo. Photo by Barry McCall Artisan Food, Michelin Star, Chapter One, Irish Recipes, Instrumental, Farmer, Sheep, Lamb, Mountain

Edward Johnston is an Achill Island farmer’s son turned corporate solicitor. He has been instrumental in supporting the Blackface Mountain Lamb Initiative on Achill Island and the neighbouring Curraun Peninsula in Mayo. Photo by Barry McCall #ChapterOne #sheep #Irish #artisan #Achill

Kitty Colchester is a second generation organic farmer who has turned oil into an art form. Nature Extra Virgin Rapeseed Oil is grown on Drumeen Farm, near Urlingford, County Kilkenny. Photo by Barry McCall

Kitty Colchester is a second generation organic farmer who has turned oil into an art form. Nature Extra Virgin Rapeseed Oil is grown on Drumeen Farm, near Urlingford, County Kilkenny. Photo by Barry McCall #ChapterOne #rapeseed #oil #Irish #artisan

Manus McGonagle is the founder of Quality Sea Veg Company based in Burtonport, county Donegal. He hand-harvests sea vegetable from the rocky seashore of Donegal. Photo by Barry McCall Sea Vegetables, Artisan Food, Michelin Star, Chapter One, Irish Recipes, Donegal, Seaweed, Bradley Mountain, Ocean

Manus McGonagle’s knowledge of the harvest of our seas is as deep as the ocean he farms. He is the founder of Quality Sea Veg Company based in Burtonport, County Donegal where he hand-gathers sea vegetables from the rocky seashore of Donegal. Photo by Barry McCall #ChapterOne #seaweed #Irish #artisan

Jack McCarthy of Kanturk, is a legendary storyteller and a fifth-generation butcher, he is famed for his superior black pudding. The celebrated Boudin Noir uses fresh blood from free range pigs. Photo by Barry McCall Black Pudding, Fifth Generation, Artisan Food, Michelin Star, Chapter One, Irish Recipes, Free Range, Pigs, Storytelling

Jack McCarthy of Kanturk, is a legendary storyteller and a fifth-generation butcher, he is famed for his superior black pudding. The celebrated Boudin Noir uses fresh blood from free range pigs. Photo by Barry McCall #ChapterOne #blackpudding #Irish #artisan #BoudinNoir

Fingal Ferguson of the award-winning Gubbeen Smokehouse produces high-quality smoked bacon and other cured meats from whey-fed pigs on the Ferguson's farm in Schull, West Cork. Photo by Barry McCull Chapter One Restaurant, Restaurants In Dublin, Ireland Uk, West Cork, Artisan Food, Smoked Bacon, Irish Recipes, Street Food, The Cure

Fingal Ferguson, of the award-winning Gubbeen Smokehouse produces high-quality smoked bacon and other cured meats from whey-fed pigs on the Ferguson’s farm in Schull, West Cork. Photo by Barry McCull #ChapterOne #Gubbeen #smokehouse #artisan #Irish

I want to include artisan producers. Or street food chefs that create yum dishes Chapter One Restaurant, Restaurants In Dublin, Artisan Food, Irish Recipes, Patron Saints, Bee Keeping, Street Food, Ireland, Bee Hives

Ireland’s patron saint of bees is Eoghan Mac Giolla Coda of Lannléire Honey, a beekeeper working with the native Irish honey bee, ideally suited to Ireland’s cool, damp climate. My favourite is the Bell Heather Honey which we use in the restaurant for its single cru essence. Photo by Barry McCall #ChapterOne #honey #LannleireHoney #Irish #artisan

Mick Healy of Wild Irish Game is one of the longest-established game processing companies in Ireland. Game is one of the most important elements of Chapter One's winter larder. Photo by Barry McCall

Mick Healy of Wild Irish Game is one of the longest-established game processing companies in Ireland. Game is one of the most important elements of Chapter One's winter larder. Photo by Barry McCall #ChapterOne #game #Irish #artisan

Veronica Steele, a legend and the matriarch of Irish farmhouse cheese. She was the catalyst for the Irish artisan movement. Photo by Barry McCall

Veronica Steele, a legend and the matriarch of Irish farmhouse cheese. She was the catalyst for the Irish artisan movement. Photo by Barry McCall #Irish #cheese #artisan #produce #ChapterOne

Dermot Carney, organic grower from Sligo, was one of the curators of the Lissadell-Langford Heritage Potato Collection, protecting variations of our nation's traditional staple. He has a collection of almost 300 varieties of heritage potatoes.   Photo by Barry McCall #Irish #artisan # potato #heirloom #heritage

Dermot Carney, organic grower from Sligo, was one of the curators of the Lissadell-Langford Heritage Potato Collection, protecting variations of our nation's traditional staple. He has a collection of almost 300 varieties of heritage potatoes. Photo by Barry McCall #Irish #artisan # potato #heirloom #heritage