Go Wild The Food Experience - 2019-07-01

• Pub­lisher’s Note
• The best pubs and restau­rants in Ire­land 2019
• Take a culi­nary jour­ney with Tus­cany Bistros
• Kelly’s Butch­ers: How to cook Black Pud­ding
• Bur­ren Smoke­house 30 years in busi­ness
• Did You Know? Ir­ish food and drink facts
• Food Fes­ti­vals on the Wild At­lantic Way
• Taste the King­dom when vis­it­ing Kerry
• Eala Bhán: Clas­sic food with a twist
• Do­mini Kemp on build­ing an em­pire
• Go Wild Ir­ish Can­cer Cook­ery Book
• How to make the best Ir­ish Cof­fee
• The his­tory of Oys­ters in Done­gal
• Re­ju­ve­na­tion of Bun­ratty Cas­tle
• 65th Oys­ter & Seafood Fes­ti­val
• Paddy’s Point La Ze­nia, Spain
• ‘Hooked’ on top Silgo cui­sine
• Shay Hun­ston pho­tog­ra­pher
• Texas Steak­out Restau­rant
• Loam wins Best Restau­rant
• The Savoy Group, Lim­er­ick
• The Full Ir­ish Break­fast
• A jour­ney to Hong Kong
• The Mer­ri­man Ho­tel
• Mul­ranny Park Ho­tel
• Castle­mar­tyr Re­sort
• Eithna’s By The Sea
• Tasty tours in Sligo
• Gal­way Food Tours
• Wa­ter­front House
• Cro­mane SeaFest
• The Fer­tile Rock
• Taste the Is­land
• Kil­ro­nan Cas­tle
• Kelly’s Kitchen
• Your A, B, Peas
• The Ice House
• Brid­get Bray
• Croi
• Braised veal cheeks, cau­li­flower, Morteau sausage, red wine shal­lot
• Quail Breast & Leg Stuffed Cour­gette Flower, Romesco Sauce, Chorizo & Manchego
• Par­cel Baked Whole Mar­i­nated Se­abass
• Grilled Fil­let of Had­dock
• In­struc­tions
• Recipe
• To serve
• Kelly’s Butch­ers Sweep the boards in Ger­many
• Evoca­tive Cui­sine
• LIT­TLE FOX
• Did you know?