This month our cover story features Rod and Julie Calder-Potts of Highbank Orchards in Kilkenny, who discuss the highs and lows of running Europe’s only fully organic orchard and apple-based business. They reveal why they finally decided to take the plunge into becoming an entirely organic business and the challenges the move presented.
In spirits, Oisin Davis talks to Justin Green of Ballyhovan House about autumn-inspired spirits as well as the fruition of his new business venture into the glorious world of gin.
Rounding out our issue, for this month’s Secret Restaurateur column, our industry insider deliberates the increasing struggles of running a restaurant and the harsh reality many restaurant owners have and continue to face.
Last but certainly not least, the highlight of our culinary calendar is The Food&Wine Restaurant of the Year awards in association with Rémy Martin. Taking place in the Round Room at Dublin’s Mansion House it’s a celebration of the exceptional talent, resilience and determination of the Irish food and drinks sector. You can buy tickets here and make sure to keep up with the countdown to the event via the hashtag #ROTYA2022 on Instagram, Facebook and Twitter.