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We love anything that redeems fast food, even the tiniest bit, so we're feeling almost proud of new Irish burger joint BuJo seeing all the work they're doing to operate sustainably. The Irish beef is grass-fed (because this is what cows are supposed to eat, they have four stomachs for this purpose), the potatoes are grown on White Hart Farm in North Dublin, the bacon comes from Luke Bogue's rare-breed pigs in Cavan, and the buns are made by Coghlan's Bakery in Kildare. In a world where suppliers are often in a race to the bottom to secure business, we love to see a new opening putting their responsibilities ahead of pure profit (although we're sure they're hoping it leads to this too). Beer is from Wicklow Wolf in Bray, cider from Dan Kelly's in Drogheda, and although there's no Irish wine available, they've done the next best thing by bringing in wine on tap from innovators Wine Lab, ensuring minimal waste and no glass to be recycled. They also use 100% renewable electricity. Milkshakes are made with ice-cream from Coolhull Farm in Wexford, and their cups, lids and straws are compostable. All of their Irish suppliers are championed on a 'suppliers wall', and even their staff uniforms have been ethically sourced and made. And to reward them for their efforts, the Sustainable Restaurant Association gave them their highest, 3 star rating shortly after opening - the only burger restaurant in the UK and Ireland with 3 stars. We're a little bit in love. With the planet in the worst state it's ever been in, it's heartening to see businesses like this showing heart instead of just greed. More of this and maybe we can move the D oomsday Clock back a few minutes. BuJo 6 Sandymount Green, Dublin 4 Mon - Thu: 12: - 21:30. Fri - Sat 12:00 - 22:00. Sun 12:00 - 21:00. bujo.ie

From heart-shaped baos to pear-fect burgers, here's what caught our eye this week. 1. The best breakfast from T wo Boys Brew This porridge from Two Boys Brew is making ours looks like a bowl of cement. Vanilla baked plums, cherry compote and burnt white chocolate museli. Good luck trying to enjoy your bowl of Flavahan's tomorrow. www.twoboysbrew.ie 2. Family style plates from Clanbrassil House The family style menu from Clanbrassil House is looking very appealing this week, especially that chicken liver parfait with burnt apple. Roasted leeks with crispy chicken skin and smoked trout toast make up the trio of starters. Only problem is we're not sharing. www.clanbrassilhouse.com 3. Perfect pastries from Scéal bakery The masters of pastry take three days to make these twice baked almond croissants, and we can't think of a better start to the day. Find them at Penders Market on Saturdays and Dublin Flea this Sunday 28th. www.scealbakery.com 4. This pear-fect burger from BuJo (their pun, not ours) The Burger Joint of the moment has created a limited edition burger available for one week only (ending Sunday 28th), featuring smoked Monterey Jack cheese, chargrilled, caramelised Rocha pear, Beechwood-smoked Hampshire rare-breed bacon and Ballymaloe relish, all served on a toasted brioche bun with two patties of Irish, grass-fed beef. bujo.ie 5. Chameleon's heart-shaped beetroot bao Style and substance from Chameleon's Kevin O'Toole, who started making these as an experiment but they were so good they're staying on the menu. There are 3 fillings to choose from: Lightly battered Irish plaice, yuzu mayonnaise, carrot crisp and microherbs, Crispy onion bhaji, coriander and mint salsa, and Crispy tofu, pickles, mango and chilli jam. www.chameleonrestaurant.com

Brother Hubbard are bringing back their popular supper clubs, starting with a vegan feast on the 27th of February. Last year they made their dinner menu over 50% vegan and they say it's been so popular with customers that they want to dedicate a whole night to it. 'A Very Vegan Feast' will consist of 5 courses of seasonal, homemade food, served at communal tables. You'll also get a welcome drink included in the price of €37.95. Knowing the standard of food served at Brother Hubbard we think this sounds like a great night out whether you're vegan or not. Tickets can be bought here . Brother Hubbard 153 Capel Street, Dublin 1 brotherhubbard.ie

There's a new brunch in town, and this one's vegan. Bagots Hutton have launched a new weekend brunch menu where every dish is gluten free, dairy free and vegan. Veganism appears to be growing at the speed of light at the moment so we think this one's going to be busy with both vegans and the vegan-curious. The menu includes pancakes, tofu benedict and 'The Full Vegan' as well as chia seed pudding for dessert - you can read the full menu below. It's a little pricey for a brunch that includes no meat so we're hoping it lives up to its saintly expectations. You can book here . With the first ever fully vegan pub just opened in London, we would bet this is just the start of things to come in Dublin too.

Klaw The Seafood Café is having a good week with both Katy McGuinness in the Independent and Catherine Cleary in the Times giving it the thumbs up. Katy loved the gambas which she called 'wipe-the-plate good', while Catherine calls it 'Sabongi’s best place yet'. In the Mail , Tom Doorley revisits Romanos on Capel Street and praises the handmade pasta and value for money. In the Sunday Times , Ernie Whalley finds Vietnamese Que Huong on Golden Lane in Dublin 2 "an honest, likeable, value-for-money sort of place", if lacking a wow-factor. While in the Sunday Independent, Lucinda O'Sullivan isn't let down by the change of ownership at Guinea Pig in Dalkey, saying "I think the Guinea Pig diners will be more than happy - it will certainly be on my regular visiting list." Jérôme Fernandes recently took over from long time chef-owner Mervyn Stewart. (article not currently online) Outside Dublin, Gillian Nelis in The Sunday Business Post enjoyed the majority of her Sunday lunch in Two Cooks in Kildare, except for a bit of overcooked beef, but her pork was "cooked beautifully" and the dessert was worth travelling for. In the Irish Examiner , Joe McNamee is impressed with the food provenance at Bao Boi in Cork, and finds the vegan option made from Ballyhoura mushrooms "easily the match of its subsequent carnivorous competitors" .

The Dublin Chinese New Year Festival returns in February with some brilliant sounding food events, including talks, tours, tastings and tea ceremonies. We would go to them all if we could, but these are our top three picks. Chinese Tea Ceremony What: A traditional Chinese tea ceremony where you'll learn the art and philosophy of drinking tea. Because: You've always wanted to know what it's all about, and you like tea. When: Thu 22nd Feb, 18:00 - 19:30 Where: National Gallery of Ireland Cost: €5 Read more and book here Asia Market Tasting Tour What: A tour of the market with lots of food and drink samples and a goodie bag to bring home. Because: You're a grazer and like sampling as many things as possible but supermarkets usually don't like when you do that. When: Thu 22nd Feb, 18:00 - 19:00 Where: Asia Market, Drury Street Cost: €20 Read more and book here Galivanting Asian Gourmet Tour What: A culinary tour of Dublin's China town with a different course in each restaurant. Because: It's like taking a tour of China for a fraction of the price. Three courses, three restaurants, three different cooking styles. Three thumbs up. When: Tue 27th Feb, 18:30 - 19:30 Where: Lao Hot Pot, Parnell Street Cost: €40 Read more and book here Dublin Chinese New Year Festival 2018 16th February - 4th March For more information and full events listings visit www.dublinchinesenewyear.com

Fine Dining has long been a fickle game, and this week sees its latest casualty with the closure of Restaurant Forty One, part of former private members club Residence on Stephen's Green, which has also closed. In a press release sent out by Press Up Entertainment today, they announced that they had bought the building and would close both the club and restaurant immediately. The building will undergo a complete refurbishment, and a new bar and restaurant will open once this is complete. Residence was the place to be seen during the Celtic Tiger years, and has been plagued by monetary losses, accusations of bad financial management and ownership changes from early on, but despite this managed to stay afloat as a private members club until December 2016. The decision was then made to open the doors to the general public, although the restaurant was always open to anyone with a booking. This was met with mixed reactions both from existing members and the public, and it appears that it wasn't enough to keep the doors open. Restaurant Forty One received great reviews for their food under both former chef Graham Neville (now at Dax ) and Peter Byrne (formerly of Sika at the Powerscourt Hotel) who took over the kitchen last year, but the pricing was aimed at the higher end of the market, at €70 for a three-course dinner, and €85 for a tasting menu, putting it out of reach for many Dublin diners. Press Up Entertainment are slowing taking over the Dublin food scene and currently own and run Sophie's , Roberta's , Angelina's , Tomahawk , Wowburger , and Dollard and Co. , to name a few, as well as The Dean and The Clarence hotels. Their style tends to be high-end but approachable, and although they've been accused of favouring style over substance they're certainly livening up the Dublin restaurant scene. Watch this space.

Those lovely people at the Fumbally Stables in Dublin 8 have some cracking Saturday events coming up in February, including pickling, fermenting drinks, yoga, and a sourdough class taught through Irish. Classes are usually 12pm - 2pm and cost €30 or €20 for students, oaps and the unwaged (proof required). You'll also get to take home what you make. You can read more and book a place on any of the classes here . Saturdays at the Stables The Fumbally Stables Fumbally Lane, Dublin 8 thefumballystables.ie/saturdays e: hello@thefumballystables.ie

The wonderfully zen Airfield Estate is holding a half-day Wellness Workshop on Saturday 27th January. Yoga, mindfulness and detox tips will all be on the agenda, with refreshments provided. The workshop is on from 10am until 1:30pm, and costs €46, or €41 for members. You can read more about it and book tickets here .

Since Kevin Thornton closed Thornton's in the Fitzwilliam Hotel in September 2016, all eyes have been on the site to see what's coming next, and now we know. Irish-born, formerly London based chef Andy McFadden has been lured home to open Glovers Alley in February. Marie-Claire Digby got the scoop for the Irish Times . McFadden has been working in London for the past 11 years for the Pied group, which includes Michelin-starred Pied à Terre and formerly L'Autre Pied, which closed in August. He was at one time the youngest chef in London with a Michelin star, and there are high hopes for his arrival home. He's put together a bit of a dream team with Philip Roe, formerly of Michelin-starred Fera at Claridges in London, as Head Chef, Ed Jolliffe, formerly Chapter One , as general manager and two ex- Patrick Guilbaud staff with Aoife Noonan as executive pastry chef and James Brooke as head sommelier. This will be very much fine dining, with a set lunch priced at €35-€45, a four or five course dinner at €65/€80 and a tasting menu at €105. Ambitious pricing for a city of this size, but if they fulfill their aim of becoming 'one of Dublin's great restaurants' (and presumably obtain a Michelin star next September) then people will be more inclined to cough up for special occasions or expense accounts. We think Dublin is somewhat lacking in fine dining options so this is one opening we are eagerly awaiting. Welcome home Andy. Glovers Alley is due to open on Friday February 2nd Book or find out more at: gloversalley.ie

The tenth annual Irish Restaurant Awards were launched today with lunch at Chapter One for the who's who of the Irish restaurant industry, Aiming to acknowledge 'outstanding performers in the sector', the awards are judged over five months, and take into account public nominations, judging panels, mystery guest inspections and events. The Irish restaurant industry currently employs 74,000 people, so if there's a sommelier, host, chef or food producer that you think deserves a nod, this is as good a time as any to give them a pat on the back and nominate them here . There are 21 categories that you can vote in, including new category, best 'free from', showing how obsessed we now are with what 'isn't' in our food, rather than what is in it. There are regional and national awards, and the winners will be announced at the Irish Restaurant Awards on Monday 14th May in the Clayton Hotel. Maybe don't book in anywhere too nice on the 15th - there will be hungover heads from Donegal to Dingle. You can read more about the Irish Restaurant Awards at www.irishrestaurantawards.com .