Menupages.ie is one of Ireland’s biggest online success stories over the last 10 years. Menupages.ie is Ireland’s no.1 dining out guide with a massive following of dedicated Irish foodies. This is a great opportunity for a talented online senior sales professional looking to develop their career with a highly...
Electronic artist Moossmann, is featured on the latest compilation by Dublin label Furtive. They’re holding an EP launch party in Crowbar, Temple Bar on Sunday, 15th May. In the mean time, here’s some great tips from Moossmann on casual dining in Dublin! My first food memory? So-called “Finger Foods” are my first...
Customers will also enjoy a private appearance with world-leading illusionist Keith Barry next Wednesday. Abrakebabra has just announced the opening of its latest store in Drumcondra, which will showcase a reinvigorated menu and contemporary new look. To celebrate, Abrakebabra Drumcondra will be offering A FREE LUNCH...
New Top Gear presenters, Chris Evans and Matt Le Blanc, their team & film crew gave the Dingle Whiskey Distillery a huge surprise on Saturday last, April 16th when they dropped by to film their new series of the show. Chris & Matt, Top Gear presenters in this their 1st season were a perfect match as our Dingle Whiskey...
Zoe Hertelendi is the linchpin of one of the latest Dublin restaurant success stories, Platform 61. Since opening last year P61 on South William St has become a firm favourite with Menupages members. In the second instalment of ‘My Job & I’, Zoe tells us what it like juggling jobs for a huge fashion brand and managing...
By Mark Keane It’s no surprise that the rise of Dublin’s Silicon Dock has resulted in the area becoming one of Dublin’s most prominent places for great food, a perfectly made espresso, and a refreshing cocktail or craft beer. For the non-techies who don’t know their Airbnb from their Accenture, Silicon Dock refers to...
Roast Fillet of Clare Island Salmon, Poached Organic Hens Egg, Spring Pea and Citrus Cured Salmon Broth, Colcannon Gnocchi Ingredients Gnocchi 700g Dry Mashed Potatoes 150g Flour ½ tsp Salt 1 Small Beaten Egg 2 Spring Onions 100g Shredded Cooked Cabbage Sauce 400ml Fish Stock 50g Butter 50nl Cream Juice of Half a...
Veronika Byrne is the innovative word-smith behind one the nation’s best loved restaurant groups. In the first instalment of our latest feature ‘My Job & I’, Veronika tells us about her role as Digital Marketing & Social Media manager for Fade Street Social, Rustic Stone, Taste at Rustic & BrasserieSixty6. Do...
By Mark Keane Gorse flowers, rowanberries and hawthorn, chances are you wont be familiar with these ingredients unless you really love foraging. However, that is set to change with the official launch of Dingle Distillery’s Four Seasons Gin. Undoubtedly, gin is currently going through a renaissance. More and more...
