The Irish Food Story

Jp McMahon’s cookbook celebrates and showcases Irish cuisine as never before.

[dropcap style=”square”]W[/dropcap]hen it comes to talent Jp McMahon wears many hats – chef, restauranteur, author, painter and playwright. As one of Ireland’s foremost food leaders and a prominent advocate for local food, food sustainability, food education and food ethics, the Galway resident is committed to buying and supporting the best of local, sustainable produce and engaging directly with small farmers. Promoting and changing the face of Irish food is a topic high on his agenda and with the release of his latest book, The Irish Cookbook, he aims to showcase the true depth of Irish cuisine, its ingredients, and its fascinating history, as never before.

Here’s a selection of the mouth watering recipes featured in this issue to whet your appetite.

• Dingle Pie
• Mussels with Tarragon Mayo and Brown Bread
• Rolled Pork Belly with Fennel Seeds and Cider
• Beef Cheeks with Barley and Onions

Read more in the February issue…