Irish cuisine... Now there's a thought. But is it an appetising one?
For far too long, the very mention of Irish food conjured images of bacon and cabbage, served with the requisite bowl of boiled potatoes. But this is no longer the case. The food culture of Ireland and the attitude towards food and cooking have changed. So much so that Le Guide du Routard, the long-time travel bible of the French-speaking world recently praised Ireland's restaurants for their combination of quality food, value and service. They even went so far as to say that the restaurant experience in Ireland often surpasses what's on offer in France.
Those of us who take an interest in Ireland's foodie scene will agree that it has improved drastically, although there is still a long way to go. There are wonderful restaurants, some - such as the Cliff House in Waterford - serving Michelin-starred food and others - such as L Mulligan Grocer in Dublin - serving more homely fare.
There are fabulous food producers, including the Ferguson family in West Cork who create Gubbeen cheeses and cured meats and Benoit Large who makes melt-in-the-mouth chocolates in Kenmare.
We've now got a foodie magazine which aims to let people know about the changing food culture of Ireland. Its first issue was published recently. It's currently only a one-man operation but I think that it - just like Ireland's food culture - has huge potential.
Check it out here: