• All The Food

Some Things We Ate Last Week

Back to Allta to be rewarded with this new dish of hand-dived scallops, gooseberry beurre blanc and hazelnuts. It's officially over for all other scallops. Read our full Allta once over here - Lisa.



A group trip to Sprezzatura proved to be the ideal place for a gang - quick, cheap, booze on tap, what more could you want? This wild mushrooms tagliatelle made from foraged Irish mushrooms and thyme was one of the standouts of the night - Lisa



Dinner at Soup Ramen in Dun Laoghaire featured a special of fried gambas with fennel, smoked butter, pickled cabbage and pistachio on toasted sourdough. So good with lots of different flavour profiles. Also had the fried kimchi and still think it’s one of the best things to eat in Dublin. Read our Soup Ramen once over here - Helen


We think about Pickle's kid goat mince with pao (Indian bread) far more often than is healthy, so were very happy to get back there for lunch last week and scratch an itch. As good as ever - Lisa



There was some pretty decent food at Taste of Dublin: The Festive edition, in the RDS last weekend (not many actual restaurants though, it was pop up central - not that we're complaining). Our highlight was Lil Portie's orange mojo Cuban pork shoulder tacos with Peruvian green sauce and crispy Clonakilty black pudding. Mega flavours - Lisa


On a short trip to Dingle we ended up in Flannery’s The Fish Box. It’s a fantastic spot with a huge menu of daily specials. Keen to try all the food, we went for the eponymous Fish Box - a mountain of chips, calamari, tempura prawns, monkfish, and cod. Added on the crab arancini to keep us going for the drive back to Dublin - Helen


While stopping off in Newry we headed for what we'd heard was the "only" place to eat there - Finegan and Son. We loved everything about it, but especially these Eggs Benedict with pastrami and sriracha mayonnaise. An inspired flavour combination - Lisa


A cranberry and white chocolate scone from Gertrude. Had to wait for this to be taken out of the oven and to cool down enough to have the white chocolate added. Totally worth it - Helen



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