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For the final Food In 5 Minutes before Christmas, this week you've got Calls for a hospitality taskforce to be established in Ireland Improved LEADER funding for food producers and businesses in 2021 Turkey roast or nut roast, you decide Intelligent and active labels that could 'revolutionise food communication' Festive food waste management tips Check out the blog at kenonfood.com for links and details.

On the menu this week The most underappreciated food destinations - cities and countries via Chef's Pencil Rapid Covid testing in the UK for restaurants under Tier 3 restrictions The biggest recipes from the New York Times in 2020 Seafood on Irish TV Big jobs boost for food ordering platform, Flipdish

Here's what's on the menu this week; Restaurants have re-opened, but no-shows are hitting some eateries hard Rory O'Connell is back on TV screens for a two-part Christmas Special The Vegan Society has released its top tips for Christmas Safefood.net kick off their Christmas safety campaign  There are several Irish food producers in the running for the SFA National Small Business Awards 2021 For more, see kenonfood.com.

For Food In 5 Minutes this week there's a look at Restaurants reopening in Ireland under Level 3 restrictions AgriAware's relaunched Dig In! programme for primary schools A new festive cookbook from producers and restaurants in Kilkenny The winners of the Just Eat National Takeaway Awards Ireland's cookbook of the year If you've a story to share in 60 seconds or less, email ken@kenonfood.com.

This week sees the RAI call for indoor dining to be permitted from 1 December, there's a look at food waste and Christmas cooking, talk of cookie decorating kits and the World Luxury Restaurant Awards. If you've got a story to share in 60 seconds or less, let's talk. Check the blog for full show notes and links mentioned this week.

It's Food in 5 Minutes for Sunday 15 November, 2020. This week it's a look at  the new home delivery for McDonald's rolling out in Ireland through Just-Eat Bord Bia's Irish Foodservice Market Insights report for 2020 a proposed UK ban on all junk food online advertising achieving balance while eating with your smartphone new Kilkenny food business, The Wild Grazer For links, notes, pictures and videos, check out the blog at kenonfood.com.

This week on the podcast I speak to Sarah McGree of The Wild Grazer in Kilkenny. Up until a few weeks ago, the business didn't exist. As she tells it, from idea to branding, printing, sourcing and orders coming through, her first week was a whirlwind. The Wild Grazer is a new food business, based in Kilkenny, offering cheese and charcuterie boxes or 'grazing boxes' for delivery. Drawing on lessons learned from working on high end food and hospitality projects on the other side of the Atlantic, I caught up with Sarah to find out all about the business - what drove her to start it, how the first few weeks have been, and how she's finding working with suppliers for a new business during a pandemic.

This week it's Beyond The Menu, the Just Eat National Takeaway Awards, Bord Bia's Talent Academy, Four Star Pizza's new vegan offering and Incredible Edibles. For full shownotes and links to each of the stories included this week, check out kenonfood.com. If you've got a story to share in 60 seconds or less, drop me a line at ken@kenonfood.com.

The Foodie Roundup is dead, long live The Foodie Roundup. Now, I'm bringing you Food In 5 Minutes - five food stories in five minutes spread across the past week. This week includes Savour Kilkenny, Irish Times Food Month, World Vegan Day, Ireland Loves Baking and Pumpkin Leftovers. For full shownotes and links to each of the stories included this week, check out kenonfood.com. If you've got a story to share in 60 seconds or less, drop me a line at ken@kenonfood.com.

You know the episodes of CSI or Criminal Minds where the crossover happens? One minute you're in Vegas, the next thing you know the crew are headed to Miami to link up with the spinoff team? This edition of Ken On Food is a little like that. Since November 2019, I've been working with the Urban Gym team on UR Podcast. Each month we speak to great names in the world of business, sport, wellness, coaching, fitness - people from all walks of life, all with a story to share. The latest edition of the podcast, recorded over the May Bank Holiday weekend, has a strong food focus, so we're sharing it here as well. In this edition of Ken On Food you'll hear myself and Urban Gym's Andy Murphy chat with plant-based consultant gastroenterologist Dr. Alan Desmond on the ins and outs of a whole food plant-based diet. By that, I mean the kind of diet and approach to nutrition that means getting the calories and macros you need from fresh fruit, vegetables, legumes, grains - no junk food, no processed food, no meats, fish or dairy. We look at what the plant-based approach entails and marry it up with medical data in relation to gut health. If you, or someone you know, suffers with IBD, IBS, Crohn's Disease or other digestive issues, you may find this a really helpful listen. It's the kind of conversation that could have gone on for another hour so we may have a catchup down the line. If you like what you hear and it's your first time dipping into the Ken On Food podcast, check out some of the earlier episodes. If you really like what you hear, be sure to see out UR Podcast - seen on Spotify, Google Podcasts and Apple Podcasts as 'Urban Gym Presents: UR Podcast' and subscribe to get a new story on the first of every month.

For episode 22 of the Ken On Food Podcast I'm joined by - or rather joining - Tom Comerford of the Kilkenny Ormonde Hotel. He's been executive chef there for over a year, bringing a wealth of experience with him to the role across hotels, 2 and 3* Michelin restaurants, country estates and more. Tom's an advocate for simplicity through food, using local produce and working with local producers to create the dishes on his menu. We chat about his background and love of food before moving into the depths of the Ormonde kitchen to cook up some organic chicken. It's a long listen, but a good one, from a young chef striving to make a difference through his food. For more, including photos from the kitchen, check out the notes on kenonfood.com.

Chef Keith Boyle and his wife Carmel are running Restaurant Lady Anne, open since April 2019 in Castlecomer, North Kilkenny. On Monday in London they discovered their listing in the 2020 Michelin Guide so we caught up on Wednesday this week to find out what putting Castlecomer on a plate means.  Little did I know we'd be taking in a full tour of the Georgian 'Creamery House' that houses Restaurant Lady Anne or paying a visit to the walled gardens they've inherited just 90 seconds from the back door of the restaurant. It's a long listen, but a great story. For more info, see restaurantladyanne.ie and if you'd like to be part of the conversation, I'd love to talk. Email ken@kenonfood.com.

This week I’m back on the restaurant trail for the Savour Kilkenny Food Provenance Award. It’s a new award for the 2019 festival that’s seeking to recognise eateries in Kilkenny for their work with local and regional produce and producers through seasonal cooking. This week it’s the turn of Petronella Restaurant on the Butterslip in Kilkenny City centre, and to owner Frank Curran.   Frank is an absolute gem of a host, he’s passionate about food and what goes on the plate, a joy that’s matched by his enthusiasm for the building you’ll find Petronella in when you get to hear the stories in person. Here we're chatting over lunch for a walk through his #tastekilkenny offerings, his Cartoon Saloon inspired menu choices, working with his chefs and suppliers to plan menus and more. If you're involved in the food sector at any level, I'd love to hear from you. Email me - ken@kenonfood.com - to share your story and start the conversation.

So this is Ken On Food episode 14, I’m Ken McGuire and this time out we’re going to hear from a few people.   Rory Nolan from Anocht Restaurant drops into studio to have a quick word about what’s coming up at their Savour Kilkenny dining night at the end of October.    I had a chance encounter with a lady carrying a crate of water on one of the hottest days of the year and I couldn’t let her go without having a word about their operation in Borrisoleigh.   But to kick this podcast off, I chat with Eva Milka of Gaelic Escargot.   Based in Carlow, Eva and her partner are running Ireland’s first snail farm and the country’s only research and development centre for the production of escargot. If you've got a story to tell, an event you would like to talk about, then drop me an email - ken@kenonfood.com and let's talk.

Last week was all about Billy Byrne’s but this week it’s all about Paris Texas.   It’s High Street’s only full scale bar and restaurant and it’s typically packed, whether full of tourists on a Wednesday night as they lap up the music – and I played myself there for a year or two – or locals in for dinner right across the weekend, Paris Texas is a buzzing spot when it comes to food.   Go back a few podcasts to meeting the folks in Cleere’s with a simple soup and sandwich menu and you’re at the other end of the scale in Paris Texas. Massive staff, four pages of a broad reaching menu with something for everyone.   To find out what makes Paris Texas work, I talk to two people.   First up is owner Pat Crotty who’s been leading the charge of late for local suppliers for their menu, and he’s followed by Carlow native and chef Keith Kelly who walks me through a local pork belly dish. Get in touch and share your food story - email ken@kenonfood.com

Bringing an authentic slice of Italian cuisine to one of Kilkenny's busiest night spots, I sit down with chef Toni Bottoni this week to find out what's on the menu at Billy Byrne's.   You’ll find Billy Byrne’s a stone’s throw from the bus and train station in Kilkenny and over the last ten or fifteen years the pub has gone from “old man pub” for want of a better phrase, to a bustling hub of movies, live music and a wealth of food, making it one of the busiest spots in Kilkenny at the weekend.   Where previously the cooking was done in a double-decker bus in the beer garden, everything is now done in house under Toni’s eye – I’ll let her explain. To share your food story, get in touch - email ken@kenonfood.com and let's talk.

This week I'm joined in studio by Morgan Ging of Ballykeefe Distillery, located roughly ten minutes outside of Kilkenny City, producing award-winning spirits from the family farm. While they've been scooping up the accolades for their gin, vodka and poteen, the countdown is on to the first Ballykeefe whiskey. I chat with Morgan about that, transitioning from farming to spirit production and how he's been able to give back to his local community and support those supporting him. Share your food story - let's talk. Email ken@kenonfood.com.

We're into double figures for the podcast, and for episode ten I'm joined on the phone by Kitty Colchester of Second Nature Oils, based at Drumeen Farm in north Kilkenny. We're talking organic, bee-friendly rapeseed oil production and what things are like in her corner of the food world. Find out more online at secondnatureoils.com or if you'd like to get in touch with me and share your food story, email ken@kenonfood.com.

This week I'm on the trail again for the Savour Kilkenny Food Festival and their Food Provenance Award for 2019. The stop, Statham's By Pembroke on Patrick Street, Kilkenny, with executive chef Damian Finnegan. We sit down over a Goatsbridge trout lunch to find out what's on the menu, what he's looking for in producers and what's happening in the world of Statham's. For more, check kenonfood.com or to get in touch and start your conversation, email me - ken@kenonfood.com.

This week I'm chatting with Johnny Holden, who alongside Paul McCabe has been running John Cleere’s Bar & Theatre in Kilkenny for a good few years now. It's part of the first of 12 installments for the Savour Kilkenny Food Provenance Award for 2019.   Johnny’s approach to food has been simple and getting it right from the offset. When we sit down to talk and dig into one of his signature sandwiches, he’s getting ready for the Kilkenny Arts Festival.   You can find them on facebook – it’s facebook.com/cleeres or check out cleeres.com   Next week I’m off to chat with Damian Finnegan, head chef at Statham’s By Pembroke.   If you like the podcasts, leave a review wherever you get yours or better still, if you would like to be part of the conversation, wherever in the world you are – email me – it’s ken@kenonfood.com.   If it’s your first time listening, subscribe, there’s plenty more on the way.