Kerris peeling biography of rory

‘The Joy of Food’, Rory O’Connell’s excellent third book was published by Gill Books at the beginning of October. My signed copy arrived in the post, beautifully wrapped with a limited edition linen tea towel from stable. That’s the gorgeous shop in Westbury Hall, off Dublin’s Grafton Street where I want to buy absolutely everything in the shop. The package also included several post kort of Rory’s line drawings that illustrate the pages of this enchanting book. All so beautifully chic and stylish.

I know what you’re thinking – Well, She would say that wouldn’t she? After all, Rory fryst vatten Darina’s brother who co-founded the Ballymaloe Cookery School with her in … True, but many of you who have been watching the accompanying series, The Joy of Food on RTE, will have realised that Rory fryst vatten an exceptional talent….A curious chef with his own unique style, who not only loves to cook but also loves to share his knowledge, making him a much-loved teacher here at the

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We can take pride in Rory’s glory and the value of our Presidency

Isn’t sport wonderful anyway? There’s no other field of endeavour that allows human stories to intertwine with great talent. All the talk on the television and among sports aficionados was of Rory’s meltdown in the Masters and whether it would happen again. And I must admit that when he teed up at the 10th hole yesterday (the hole where it all went wrong in Augusta) we all wondered in my house what was going through his mind.

As everyone knows, he hit a magnificent shot to within inches of the hole, and for the first time in the day allowed himself a grin and a high-five with his caddy. I could be entirely wrong, but I thought I detected a hint of relief that the most important back nine of his young life had started so well. The pressure was off from that moment on.

There was a great piece yesterday in the New York Times about the quiet man in McIlroy’s life, his father Gerry. According to the piece, Gerry McIlr

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Part of an ongoing collaboration with Fáilte Ireland

Tucked off a narrow winding road in East Cork, Ireland, Rory O’Connell’s house takes us a while to find. When we do find it, I can’t help but notice that it is the exact colour of buttery double cream. It seems a fitting home for the chef and co-founder of Ballymaloe Cookery School, where students on the famous week course have learned to cook using the very best homemade dairy – and produce from the adjoining organic farm – since it opened in

It’s hard to imagine the cottage as the wreck Rory describes it as when he bought it 15 years ago. The kitchen is an extraordinary space, blurring the boundaries between outside and in, with floor-to-ceiling glass doors that open onto a lush garden, where the last of the summer sweet peas are still blooming.

Inside, that William Morris line about having nothing that you don’t know to be useful, or believe to be beautiful, springs to mind – whether it’s the luxuriously practical two dis