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12 January 2010
Redmond Cabot looks at how changing the way we eat and source our food can save jobs and sustain our bodies.
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12 January 2010
This easy-to-make, delicious, warming and nutritious soup proves once and for all that lentils are not boring.
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15 December 2009
Red Cabot, proprietor of Cabot’s Source restaurant, Westport, shares his insider tips on preparing Christmas dinner. From the bird (whether it’s goose or turkey) to the veggies to the gravy and stuffing, he’s got it covered.
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08 December 2009
Chase away the winter blues by getting creative and trying some different veg. Redmond Cabot shows us how…
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30 November 2009
Buy food sourced with exploitative practices and you indirectly advocate those practices. Buy Fairtrade and sleep easy.
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23 November 2009
Brighten up the dark days of winter with delicious seasonal food: Red Cabot shares his tips on mussels, pheasant and seasonal veg.
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26 October 2009
Eoin McDonnell, Head Chef at The Wyatt Hotel, Westport, describes how his teenage curiosity about food became a fully fledged career.
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30 September 2009
The change of the season makes it harder to source local, organic food but it is important to work creatively.
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07 September 2009
Cookbook ‘The Thrifty Kitchen’, draws on the principles of wartime cookery to create dishes to delight the modern palate.
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31 August 2009
Redmond Cabot discusses nature’s sweets and shares his recipe for gooseberry and elderflower fool. yum.
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18 August 2009
Red Cabot discusses the importance of buying local produce and shares three simples ways of preparing crab.
The Mayo News
Weekly newspaper from County Mayo, West of Ireland