Tag Archives: Food & Wine Magazine

Previews: Food & Wine Magazine – November 2022

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FOOD & WINEInside Food&Wine Magazine November 2022 Issue:

  • On the cover this month we have Irish chef Trevor Moran who runs Locust in Nashville, which was recently named America’s best restaurant. The restaurant is unique in many ways, but mostly because it only has 36 seats, doesn’t post menus on its website, and opens for just three days a week. 
  • In spirits this month, our expert Oisin Davis chats with Remy Savage, the Franco-Irishman bringing art into cocktail bars. Savage is known for being one of the most creative and dynamic forces in the global cocktail industry and has been behind some of the most celebrated and awarded cocktail bars in the world, all of which are fueled by his intense love of philosophy and art. 
  • Korean-style fried chicken restaurant Chimac has just opened its second outlet in Terenure, Dublin and has shared delicious Sunday lunch recipes to try this month. We also have recipes from Rosheen Kaul and Joanna Hu’s cookbook Chinese-ish and Thai recipes from the new Giggling Squid cookbook. 

Previews: Food & Wine Magazine – October 2022

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Cover image by Ruth Calder-Potts

What’s inside the October 2022 issue of Food&Wine Magazine

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 InstagramFacebook and Twitter.

Previews: Food & Wine Magazine – October 2022

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Food & Wine Restaurant of the Year 2022: Locust, Nashville

Locust in Nashville is the most perfect restaurant for our time.

Locust is open three days a week, for five and a half hours a day. Two hours are dedicated to lunch; the remaining time is for dinner service. On average, there are about six dishes on the menu, plus the occasional special (or three). The wine list is just as short. It’s hard to define what exactly the restaurant is, but as of right now, the food mostly has a Japanese bent. And on any given night, there might be a heavy metal soundtrack blasting from the open kitchen, with a few chefs head-banging away as they prepare your next dish. Locust is fully, uncompromisingly, and unapologetically itself—which is exactly what makes it so playful and brilliant.