When you think of Irish food do you think of corned beef and cabbage served with boiled potatoes, or does a “Study of Oven-Roasted Chicken on Braised Cabbage with a Confit of Cocoa Bean and Prosciutto” come to mind? If you are more likely to think of the former than the latter, you are likely one of many from whom Irish cuisine deserves more respect. In fact, the culinary heritage of Ireland is steeped in naturally available culinary ingredients — an immense array of seafood, grass-fed ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.