Restaurants were already teetering on the edge. If they’re to survive this, the industry must come together and take one crucial step, writes Sophie Gilmour. We’ve heard about “the good old days” in hospitality – apparently, people wanted to work in the industry because they could make a decent living. Working conditions were great, people … Read more
Bacon is on a winning streak, but it’s not all about the streaky. Sophie Gilmour gets to know some of the less popular cuts and explains why you should buy them. Bacon is delicious. This is not just my opinion; it’s not just a fact either, it’s science. Bacon holds a very special place in … Read more
Developing a taste for the black stuff isn’t the only change brought about by Sophie’s stint at Ballymaloe Cookery School. She feels calm and refreshed, and, believe it or not, has even started running. We’ve finished! It’s over! I’m devastated, but I am also thrilled. I’ll be honest, I’m feeling emotional, and I haven’t even … Read more
Week four is all about forging new friendships at the local pub, hatching feathered friends, and the joys of natural wine. It’s our second to last week at Ballymaloe and my classmates and I have become real-life mates. We are all cooking well and with greater confidence, which is reflected in a more relaxed atmosphere … Read more
Week three introduces a new character, the gregarious Rory, who’s brimming with Irish banter and clever kitchen tips. Just when I thought we couldn’t be any more thrilled with our teachers, Rory O’Connell returned from holiday and “took me to church”! Rory is Darina’s younger brother and co-founder of the cookery school. He’s a chef … Read more
Week two at Ballymaloe Cookery School saw Sophie and Camille inspired by another Irish domestic goddess as they continued to cook (and eat) up a storm. This week we’ve been taught mainly by Darina Allen’s daughter-in-law Rachel Allen, and it’s been another banger! Rachel is also one of Ireland’s best-known cooks, with a career that … Read more
Food entrepreneur and Dietary Requirements co-host Sophie Gilmour is living her best life at the famous Ballymaloe Cookery School in Ireland. In her inaugural diary, she introduces us to the inimitable Darina Allen, the school’s founder, and geeks out on all things food. WEEK ONE After my friend Camille and I sold our business, Bird … Read more
With three restaurants in Auckland, Bird on a Wire is already a success story. So why did Sophie Gilmour jump on a plane bound for China to open a pop-up restaurant? It was an opportunity to good to pass up. New Zealand food incubator, Hatchery, offered Kiwi food company Bird on a Wire the chance to … Read more