After years of trawling, Peter Lynch made the switch a few years ago pot fishing for lobster, crab and whelk. It was a big change, he says.
But, while there are guidelines on what a food has to be, to be called “artisan” or “natural” – there aren’t any (yet) for “real”.
Antonio Román, the owner of Yellow Rice, is working up a new menu that, he says, will broaden the city’s scope of Spanish food.
In recent times, at least five small producers have stepped up to offer special blends, with inspiration via Korea, Senegal, Lebanon and Malawi.
Ella’s Heaven sells, among many other things, khachapuri adjaruli, a traditional Georgian dish of freshly baked dough filled with melted cheese, an egg and a knob of butter.
Hazel De Nortúin says she hopes Café Glic will be a base for people in the area who want to practice their Irish.
What is now Al Khair Restaurant at Dublin Mosque, run by Junaid Yousuf, began in 1985 as a canteen run by his father Mohammed.
Grown off Clontarf, Malahide and Sutton, oysters were hugely popular with people of all classes in Dublin in the 1700s.
Despite council pledges of “support” for the development of community gardens, there’s still far more demand for them than supply.
Anas Khaled sells kanafeh, a traditional dessert made with delicately baked dough, stringy cheese, and sweetened sugar syrup. Just like his great grandfather.