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Tasting
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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Tasting
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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Tasting
18 August 2009
Red Cabot discusses the importance of buying local produce and shares three simples ways of preparing crab.
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03 August 2009
Precious pots of gold sit in our woodlands: delicious chanterelle mushrooms. Read about spotting them – and eating them.
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Tasting
20 July 2009
Redmond Cabot muses on the simple things in life and shares a recipe for fillet of mackrel with dill and new potatoes.
The Mayo News
Weekly newspaper from County Mayo, West of Ireland