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Litfest.ie Podcast

Litfestie

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Litfest.ie Podcast
Litfest.ie Podcast

Litfest.ie Podcast

Litfestie

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About Us

Litfest grew from a suggestion that was made by Geoffrey Dobbs, Founder of Galle Literary Festival… ‘Isn’t it about time Ballymaloe celebrated their literary tradition?’ After three generations of cookery books being published, Geoffrey had a point. It was about time Ballymaloe created a festival that celebrated food and wine writing.

Latest Episodes

April Bloomfield in conversation with John McKenna.

When the Spotted Pig opened in New York in 2004, it quickly became one of the hottest eateries and must visit spots to dine in the city. The “Pig” as it is affectionally known by seasoned New Yorkers was a whole new eating experience – an English style gastro-pub with sensational soulful comforting sophisticated food. It remains as madly popular and as much loved to this day. What guests keep coming for is Bloomfield’s wonderful cooking and they are willing to face standing in line for a table to eat the food that celebrates the traditional food she ate growing up in Birmingham, combined with the influences she picked up while cooking with Rose Grey and Ruth Rodgers at the River Cafe in London and at with Alice Waters Chez Panisse in Berkley, California. April spread her wings a little distance in the city to open the also much lauded John Dory Oyster Bar and the Breslin Bar and Dining Room at the super cool Ace Hotel. and then further at the Tosca Cafe in San Fransisco. How did...

82 MIN2015 SEP 7
Comments
April Bloomfield in conversation with John McKenna.

Mark Hix in conversation with Nicholas Lander.

Mark Hix’s restaurants feed thousands of people every week. Whether in the ritzy surroundings of Browns Hotel in London’s Mayfair or achingly hip east London or at the many other locations (including a double decker bus!), the restaurants bearing the HIX name are busy, buzzy and British. Marks gastronomic calling card is his original take on British food – Shellfish Soup with Cornish Pasties, Wood Pigeon on Toast with Bilberries and Cobnuts, Blood Orange and Buttermilk Pudding – such beautiful lyrical sounding dishes. How does he manage to keep so many balls or frying pans in the air? Marks cookery books are another matter – there are eight at last count. Where does he find the time?

86 MIN2015 SEP 7
Comments
Mark Hix in conversation with Nicholas Lander.
the END

Latest Episodes

April Bloomfield in conversation with John McKenna.

When the Spotted Pig opened in New York in 2004, it quickly became one of the hottest eateries and must visit spots to dine in the city. The “Pig” as it is affectionally known by seasoned New Yorkers was a whole new eating experience – an English style gastro-pub with sensational soulful comforting sophisticated food. It remains as madly popular and as much loved to this day. What guests keep coming for is Bloomfield’s wonderful cooking and they are willing to face standing in line for a table to eat the food that celebrates the traditional food she ate growing up in Birmingham, combined with the influences she picked up while cooking with Rose Grey and Ruth Rodgers at the River Cafe in London and at with Alice Waters Chez Panisse in Berkley, California. April spread her wings a little distance in the city to open the also much lauded John Dory Oyster Bar and the Breslin Bar and Dining Room at the super cool Ace Hotel. and then further at the Tosca Cafe in San Fransisco. How did...

82 MIN2015 SEP 7
Comments
April Bloomfield in conversation with John McKenna.

Mark Hix in conversation with Nicholas Lander.

Mark Hix’s restaurants feed thousands of people every week. Whether in the ritzy surroundings of Browns Hotel in London’s Mayfair or achingly hip east London or at the many other locations (including a double decker bus!), the restaurants bearing the HIX name are busy, buzzy and British. Marks gastronomic calling card is his original take on British food – Shellfish Soup with Cornish Pasties, Wood Pigeon on Toast with Bilberries and Cobnuts, Blood Orange and Buttermilk Pudding – such beautiful lyrical sounding dishes. How does he manage to keep so many balls or frying pans in the air? Marks cookery books are another matter – there are eight at last count. Where does he find the time?

86 MIN2015 SEP 7
Comments
Mark Hix in conversation with Nicholas Lander.
the END