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PROUDLY SPONSORED BY BITESIZE WORDS Martina Murra
y GLUTEN FREE GLORY AT GLAS Vegan and vegetarian hotspot Glas recently celebrated its fifth birthday with a milestone development that sees it becoming the country’s first fully gluten-free fine dining restaurant. Every dish on the menu is now completely free of gluten, and with no wheat, barley, or rye handled in the kitchen, the restaurant is fast becoming a healthy haven for coeliac and gluten-intolerant diners. Owner Paul Rooney says that the meticulously crafted menu demonstrates “the depth of flavour that can be achieved by using high quality, local, seasonal, vegetarian and vegan ingredients, curated by awardwinning chefs who are passionate about using the finest locally sourced produce.” He adds that the food at Glas is “a celebration of creativity and sustainability,” underpinned by an ethos that places Irish-grown ingredients and supporting local farmers at the heart of everything it does. Echoing this sentiment Head Chef Malte Half says, “We love Irish food at Glas – and we want to celebrate great Irish veg.” The head chef ’s passion for experimenting with different flavours and ingredients has seen many of his own foraged ingredients make an appearance on the menu over the years, wowing diners with delights such as rock samphire, nettles, and blackberries nestled alongside beautifully crafted dishes including Buckwheat Hummus, Almond Crumble, and Walnut Bread. A commitment to zero waste sees the team consistently work to reduce the amount of waste in the kitchen, with one recent innovation resulting in the creation of coffee sweets made from leftover coffee grounds. Recognised by the Michelin Guide in 2022, the restaurant recently launched a gorgeous new weekend Brunch Menu featuring dishes including delicious Potato Waffles with Cashew Ricotta, Gorse Honey and Poached Pears, alongside Smoked Carrot and Potato Hash with Crispy Hen’s Egg and Dill Cream. The award-winning dining experience on Chatham Street also includes an extensive selection of wine, beer and cocktails, with plenty on offer to tempt most diners, be they vegetarian, vegan, coeliac, or simply a lover of exceptional food. Get in! glasrestaurant.ie 38 ALONE X CULLY AND SULLY As lower winter temperatures begin to kick in this month, for many, the impact of the worst cost of living crisis in forty years is already resulting in hard choices for vulnerable groups and older people in particular. Many older people, particularly those living alone, are also impacted by loneliness, meaning that keeping warm at this time of year often goes beyond just comfort, in many cases becoming a critical health issue. In an effort to help address this, food entrepreneurs Cully & Sully have teamed up with ALONE for a new partnership focussed on sharing the warmth with older people this winter. Sean Moynihan, CEO of older persons charity ALONE, tells us that so far this year the charity has delivered over 29,000 individual supports ranging from help with loneliness and isolation to support with grant applications to older people, a figure that the organisation expects to see reach 40,000 by the end of this season. Speaking about the charity’s ‘Share Your Warmth’ campaign, Cully Allen of Cully & Sully said that in addition to donating €20,000 to the cause, they are also hoping to raise awareness around the issue through special promotional packs of Cully & Sully soup designed to encourage their customers to contribute also. “We’re going to match additional donations up to €20,000 and we hope our limited edition soup lids encourage people to donate and spend lunchtime with an older person in their life,” he said. ALONE is urging anyone who needs support this winter, or who knows somebody who needs help to call the National Support and Referral Line on 0818 222 024. The line is open from 8am-8pm, seven days a week. alone.ie AN IRISH FOOD STORY We’ve been leafing through An Irish Food Story: 100 Foods That Made Us by author, chef and food entrepreneur JP McMahon. Published by Nine Bean Rows, this wonderful new tome explores history, culture and identity in Ireland through one hundred foods, ranging from Farmhouse Cheese to Findus Crispy Pancakes. Beautifully designed by Newman + Eastwood, an independent graphic design studio founded by Matt Cox, the volume takes the reader on a journey that takes in topics ranging from feast to famine. As its author so eloquently puts it; “This book is about the story of Irish food and food in Ireland. They may seem like the same thing, but they’re not.” Dive in! @9beanrowsbooks HOLY CORNADOS! As brands cotton on to the fact that corn’s not just for popping, Tayto has just launched a new snack that puts a twisted, tornado-like shape on proceedings. Their new corn-based treat comes in a choice of Nacho Cheese and Zingy Prawn Cocktail flavours, perfect for chowing down on while binging on the latest episodes of Slow Horses, Bad Sisters or The Penguin. Available in 110g bags made for sharing. RRP €2.99. @MrTaytoIreland