This week (9th July 2021 – -) on Chew The Fat we chat to Máire and Paul Flynn of The Tannery in Dungarvan about a quarter century in business together and – whilst in Waterford ourselves – share our favourite spots to eat, drink and pick up produce in Waterford as well as sharing snappy updates in the Chew The Fat Noticeboard round-up of food and drink news across Ireland.

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This week (25th June 2021 – -) on Chew The Fat we chat to acclaimed pastry chef Aoife Noonan about her brand new venture in food education paired with restaurant-style pastry creations, personally delivered! We also delve into the more unconventional methods of bringing wine to the table by discussing boxed and canned wine.

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On Episode 4 of Chew The Fat, we are speaking to some more fascinating people from the world of food & drink in Ireland.

First up is Brian Treacy of The Bartender Collective. This is a new project where bartenders acoss Ireland have come together to create their very own spirits company. You can support their Kickstarter at thebartendercollective.com

We also speak to Philippa Duff & Sinead Foyle of The Sea Hare in Cleggan, Co Galway. Their pop-up dining experience is very much on the bucket list for many of us visiting the region this summer. They’ve recently launched their Tamarind Sauce as a product in supermarket and speciality food shops across the country and have great plans still on their horizon.

We also discuss hotel occupancy in the big cities, as well as some news from the food world this week.

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On the first episode of the reinvented Chew The Fat, we introduce a new format and a slightly different direction. First up, some bits of food news which we think will be interesting and useful to know. We also speak with sommelier, wine educator and lockdown Instagram hit, Brigid O’Hora (AKA Bridey’s Wine Chats) as well as link in with the latest double act to take to the main stage at Slane Castle: Keith Coleman & Aisling McHugh of Roots Slane. We also ponder the future of the meal kit – with restrictions easing and many meal kits and DIY/At Home experiences being retired, is there much demand for it as we get back into restaurants (or outside of them at least..)?

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*Taps mic*…is this thing on?

It’s been exactly a year to the day since the last episode of Chew The Fat was published, and we feel maybe it’s time to just drop by and chat for a bit and share some insights into ourselves over the past twelve months, some hints at the future and answer the question of “when is the podcast coming back” once and for all!

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If you know Cork, you know the name Miyazaki, and you probably know Takashi himself too. Japanese-born, now Cork-based with his growing family, Miyazaki is a chef who has transformed the culinary offering in Cork, first opening his casual-but-skilled ramen bar Miyazaki on Evergreen Street and later opening his fine dining kaiseki restaurant Ichigo Ichie on Sheare's Street, both in Cork city centre.

Now, you may be wondering why on earth we're sharing a chef and restaurateur podcast in the middle of the Covid-19 pandemic. Don't worry, we recorded this just before the restrictions came into force and just at the beginning of the public health guidelines, so travel was still available and restaurants were still open to eat-in in. Why are we sharing this now? Because Takashi's story is a story that truly needs to be heard, and this - too - will pass, so why not now? You *need* to hear about his love of U2 which brought him to Ireland; his experience as a chef in an Irish pub in Japan when he'd never eaten the cuisine in his life; his thoughts on Japan's Michelin stars and where he personally likes to eat out; and why he is so dedicated to and inspired by the producers of Ireland. Plus, due to the restrictions, Takashi has had to completely change up his offering and his business (still open for collection and deliveries) so he's still out there, fighting to survive and feeding those who are interested.

We first met Takashi several years ago when we happened to be staying in the same Galway hotel, then later crossed paths down in Dingle at the Dingle Food Festival where he was demoing on stage. We've eaten in Miyazaki several times over various trips to Cork and loved it, but never Ichigo Ichie, and Ichigo Ichie is why we're here. Five months after opening his experiential kaiseki restaurant, Michelin awarded him his first Michelin star, and Cork went from zero Michelin stars at the time to three. (Restaurant Chestnut in Ballydehob and Mews in Baltimore were also awarded on the same day as Ichigo Ichie, but Mews has sadly now closed though chef Ahmet Dede is planning another restaurant in West Cork; Bastion in Kinsale was awarded a star the following year so there are still three stars across the county of Cork at the time of writing.)

Ichigo Ichie is challenging. It's experiential. It's a sensory exploration through texture, colour, flavour and taste. Some might say it's 'once in a lifetime' or 'a pure moment in time'. Skill is on show in abundance.

Refinement is on every dish, but it's a place which has its own Cork charm, Japanese skill and Irish ingredients. But don't let us tell you that, listen to Takashi tell in you in his own words.... then book a table here, STAT.

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