Monday 22 July 2019

Donal Skehan: What to eat now

Donal Skehan
Donal Skehan
Black forest brownie trifle

Donal Skehan

Recipes, restaurant recommendations and more hidden gems from Donal's weekly column.

Read more: Donal Skehan's black forest brownie trifle 

A winter tonic


With a passion for botanics and herbs, Claire Davey has developed a range of cocktail and culinary bitters as well as apothecary syrups. This new range, America Village Apothecary, hasn’t gone unnoticed, being used and stocked in many well-know eateries and artisan food stores throughout the country.

All of Claire’s beautifully designed tonics and syrups are crafted in small batches, using locally foraged seasonal herbs and botanicals. With the season that’s in it, my favourite has to be the pine syrup, which can be used as a natural sweetener, to glaze meats or even make an excellent addition to a whiskey cocktail! A perfect stocking filler for any of the foodies in your life.


Little black book


With Christmas Day looming, the need for exceptional poultry is ever more important and you need look no further than Hell’s Kettle Farm if a high quality turkey is what you’re after.

The Lynch family, who have been farming since the 1800s, pride themselves on having the best quality, free-range turkeys as well as organic beef. Their flock of bronze birds roam freely, grazing in the hazelnut plants and fruit orchard, giving them exceptional flavour and quality.

I recently filmed with them for my Christmas special, Donal’s Irish Feast, which is airing on RTÉ1 on December 23. Having experienced first hand the love and care that goes into rearing these turkeys, there is no doubt one would be the perfect addition for your festive feast.

Also keep an eye out for Hell’s Kettle Irish-grown hazelnuts popping up in trendy bags at Makers & Brothers’ pop-up Christmas shop.

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