1. Up and at it – what is your morning routine? I'm up about 7am pretty much every day when I'm working and I'll fit in a shower, breakfast and leave time to check my messages before I leave my home in Belfast for the restaurant at 7.
THIS year’s Australian flu has hit us hard, with friends and family knocked off their feet for at least a couple of weeks, and people who never get sick hit with fever, fatigue, chills, aches and pains.
IT'S RATHER extraordinary to be 300km north of the Arctic Circle, in the land of the Northern Lights, eating fresh cod – so fresh it was still swimming the fjords a couple of hours ago – with two-Michelin-starred chef Michel Roux Jr.
STOUT has become a quintessentially Irish thing, which is a bit strange considering 'porter' is thought to have originated in London in the 18th century as convalescing beverage for the city's street and river porters.
Amici Ristorante, The Old Clubhouse, Portmore Road, Portstewart I HAVE many happy childhood memories of daytrips from Liverpool to Southport and, when we fancied going abroad, holidays in Llandudno and the Isle of Man.
VERY few beer makers walk into their very own purpose-built brewery and begin knocking out IPAs and stouts with joyful abandon: most have to cut their teeth in the lower leagues of home brewing, treading a fine line between unintentionally souring their beer and blowing up their mother's kitchen.
WHETHER you're already in training for May's Belfast marathon, or just trying to get the new year off to a good start by going for the odd jog, you're probably asking yourself the same question: "What can I eat before a run that isn't spaghetti Bolognese?" As well as Lycra, smugness and hi-vis fitness jackets, bowls of pasta are synonymous with running culture – but there are alternative running-fuel ingredients, and sports nutritionist and former bodybuilding champion Anita Bean is committed to proving that.