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Cover image by Ruth Calder-Potts

What's inside the October 2022 issue of Food&Wine Magazine

Our new issue will be free with the Business Post this Sunday, October 2nd - here's a preview of what's inside


The new issue of Food&Wine Magazine will be available free with the Business Post this Sunday, October 2 and it's full of inspiring interviews and autumnal recipes to get you through the darker days of October.

In recipes, our resident chef Domini Kemp has whipped up a variety of simple, budget-friendly dishes to enjoy this month. Heading into the cold and crisp evenings, Kemp has chosen wisely, with chicken and chorizo with salsa verde and a pork sausage one-pot wonder. We also have gorgeous recipes from Yotam Ottolenghi and Noor Murad’s new book, Extra Good Things.

Domini's chicken and chorizo with salsa verde. Photo by Dean Carroll
Domini's chicken and chorizo with salsa verde. Photo by Dean Carroll

Over in interviews this month, Alex Meehan chats with Karl Whelan of Saltwater Grocery about his latest endeavour. From cooking at the two Michelin-starred Le Meurice in France to working alongside Ross Lewis at Chapter One and, more recently, the launch of Dublin's Hang Dai Chinese restaurant in 2016, Lewis has opted for something completely different with Saltwater Grocery. He and business partner Niall Sabong have transformed a former butchers' into a high-end grocery on weekdays which serves a multi-course tasting menu on weekends.

This month our cover story features Rod and Julie Calder-Potts of Highbank Orchards in Kilkenny, who discuss the highs and lows of running Europe's only fully organic orchard and apple-based business. They reveal why they finally decided to take the plunge into becoming an entirely organic business and the challenges the move presented.

 Justin Green of Ballyhovan House
Justin Green of Ballyhovan House

In spirits, Oisin Davis talks to Justin Green of Ballyhovan House about autumn-inspired spirits as well as the fruition of his new business venture into the glorious world of gin.

Rounding out our issue, for this month's Secret Restaurateur column, our industry insider deliberates the increasing struggles of running a restaurant and the harsh reality many restaurant owners have and continue to face.

Last but certainly not least, the highlight of our culinary calendar is The Food&Wine Restaurant of the Year awards in association with Rémy Martin. Taking place in the Round Room at Dublin's Mansion House it's a celebration of the exceptional talent, resilience and determination of the Irish food and drinks sector. You can buy tickets here and make sure to keep up with the countdown to the event via the hashtag #ROTYA2022 on Instagram, Facebook and Twitter.

Make sure to pick up our new issue with the Business Post this Sunday, September 4 or subscribe to read online  at businesspost.ie