This little café, serving traditional Palestinian food, was originally opened in 2019 by Izzeddeen Alkarajeh and Ema Aburabi.

It’s a fantastic learning experience for the students, and gives them an understanding of just how much thought and hard work goes into planning an event.

"Matthew Evans has had a fascinating life, originally the restaurant critic for the Sydney Morning Herald, he became a chef, restaurateur, food writer, TV broadcaster and now is also a farmer."

Ultra-processed foods now make up over half of the average diet in Ireland. To be precise, 54.9% according to research published in The Journal of Public Health Nutrition

"We drove for miles through rolling countryside, undulating fields of sunflowers and sweet corn, grazing pastures with bales of hay and occasional Blond Aquitaine cattle."

"You'll probably have lots of delicious store cupboard staples ready for a spontaneous picnic. I love to have good sardines or mackerel, a tin or two of really good anchovies."

I’m sure you’ve noticed the fluffy white blossoms on the elder trees, not just in the hedgerows around the countryside, but there are plenty in the cities too. 

"MAD Food Symposium may just be the most exciting and inspiring avant-garde food event in the world – it’s certainly up there – often dubbed the Davos of food."

Chefs, food writers and activists came from all over these islands and from as far away as New Zealand

Giving thanks to Mother Nature for fresh bounty