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Cover image: Elaine Hill

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

Focused around Belfast, our new issue is full of dining recommendations, travel info, delicious recipes, and more - get a sneak peek here and don't forget to pick up your copy with the Business Post this Sunday, March 6.


The new issue of Food&Wine Magazine will be available free with the Business Post this Sunday, March 6, and it is jam-packed with gorgeous features for you to enjoy this month.

Mark your calendars: this Sunday, the March issue of Food&Wine Magazine will be free with the Business Post and available to read online. We've spent the last month putting our heads together to try create the best possible issue for you to enjoy and decided to centre this issue around Northern Ireland.

With Belfast at the forefront of everyone's minds right now thanks to Kenneth Branagh's stunning semi-autobiographical film of the same name, we wanted to show just how good the food and drink options are in this northern city. Starting with Danny Millar of Stock Kitchen and Bar on the cover, we dive straight into dining recommendations from food critic Joris Minne, while in travel this month, assistant editor Jordan Mooney spends 24 hours in Belfast and shares her recommendations for those paying a flying visit to the city. 

Those signed up to our newsletter can expect to see some exclusive content from Millar in their inboxes today as we share his seasonal seafood menu. Not signed up yet? Click here to add your name to our weekly Food&Wine newsletter. 

The Europa Hotel in Belfast
The Europa Hotel in Belfast

Elsewhere, Gráinne O'Keefe tells Alex Meehan about how running her own restaurant Mae has gone so far. O'Keefe, who was named best young chef at the 2021 Food&Wine Restaurant of the Year Awards, has had an incredible career so far with Mae showcasing her talent in a new and creative way. In this insightful interview, O'Keefe explains how she has fought to cement her reputation and how her childhood shaped her view of food. 

In recipes, resident chef Domini Kemp shares innovative Irish dishes without the clichés: think buttermilk braised pork, bright green cured salmon and more. This seasonal feast is perfect for spring and highlights the best produce we have in Ireland, just in time for St Patrick's Day. 

Domini Kemp's cured salmon. Picture: Dean Carroll
Domini Kemp's cured salmon. Picture: Dean Carroll

Keeping it local, Dean Carroll samples Irish craft brews from around the country, highlighting his favourites to sip this March. Also in drinks, Oisin Davis chats sustainability in whiskey with Jennifer Nickerson of Tipperary Boutique Distillery and shares examples of other distilleries doing their best to help the planet.

Mick O'Connell sets his sights on natural wine, likening it to music to explain why the movement is now in its post-punk period. Meanwhile, on the back of its recent release, Kevin Keenan of Glendalough Distillery in Co Wicklow talks mizunara oak, explaining why this rare, expensive wood was a must-have for the brand. 

Jennifer Nickerson of Tipperary Boutique Distillery
Jennifer Nickerson of Tipperary Boutique Distillery

In this month's interiors feature, Elaine Prendeville shares Morgan VanderKamer's tried and trusted kitchen gadget, this month's must-have cookbook and reviews the Gozney pizza oven - is it really as good as chef Matty Matheson says?

To round out this gorgeous issue, Eva Pau of Asia Market tells us how her family business has gone from strength to strength in the past 40 years, while our industry insider explains why €30 steaks and €40 bottles of wine are set to soon be a thing of the past. 

So, if you're on the lookout for delicious recipes, insider info, travel recommendations and more, we've got your back this month. Make sure to pick up our new issue with the Business Post this Sunday, March 6 or subscribe to read online - only €1 for the first month