Ómós Offers A First Taste of What’s to Come
Chef Cúán Greene is giving early supporters a chance to get first dibs on bookings at Ómós before the doors open next year.
Digested Digest: Phytoplankton
"Over 50% of the world’s oxygen is produced by plankton..."
The Digested Digest – Held To Ramson
"If the humble blackberry is the gateway berry for foraging novices, wild garlic is its gallant equivalent in the shape of green foliage." Chef Cúán Greene
Digested Digest: Vindetta
"Beyond the two euro balsamic found on the shelf, or the bang average bottle of brown ‘trend sauce’ that awkwardly gloops from bottle to plate, is a whole world of…
The Digested Digest – Fermentation
"I’d love to tell you that I quickly became adept at fermentation upon my introduction to it. It wasn’t that way at all." Chef Cúán Greene shares insights, posits questions…
Gastro: Cad é? Considering what ‘Irish food’ means today
"If we focus solely on the indiginous food of our past (albeit there are many wonderful things about it) we are at risk of ignoring the diverse community and cooking…