pire days, it’s not just cost-effective to use as much of an animal as possible, but also environmentally sound. Expect to see even more nose-to-tail offerings on menus, with livers, kidneys, hearts, tails and tripe set for a revival. 2018 was the year of the wood-fired pizza in Dublin, with everyone wanting to capture the smoky pizza experience at home. Go for it! Woodies sells a portable version for a few hundred euro, but, for something more serious hit up woodofrieland.ie.
On trend: A vegan burger from the Marks & Spencer Plant Kitchen range; (below) Cork-based chef Takashi Miyazaki