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On a day like today, all I want is my Gossip Girl boxsets and a giant pizza. The miserable weather has certainly dampened our moods but one thing that'll perk us right up is trying the world's best pizza.

And you can have it delivered right to your door, thanks to Fallon & Byrne.

While the rest of us debate whether pineapple is or isn’t acceptable on pizza, Fallon & Byrne has been to the home of pizza in Italy, and competed against 500 of the best pizza makers in the world.

Head Pizza Chef Alessandro Capozzi was crowned Best Pizzaiolo in Ireland and placed second in the world at the Campionato Nazionale DOC.

Fallon & Byrne pizzas can be ordered directly from the Deliveroo app and enjoyed from the comfort of home or as an office treat. They are authentic Pizza Napoletana and created using the fresh ingredients of Fallon & Byrne’s famous Food Hall. 

Joe Groves at Deliveroo said: “We all know Fallon & Byrne pizza is delicious, and now it’s officially world class delicious. Truly authentic Italian pizza is an art form that deserves to be eaten, shared and enjoyed by all.

“We’re really proud to be able to deliver world class dishes to the homes and offices of Ireland, all thanks to working with the likes of Fallon & Byrne, who are as passionate about great food delivery as we are,” he added.

The international competition saw over 500 pizza chefs from across Europe, including a strong Irish contingent, the United States, Africa and South America vie for the top prize. The award is a huge coup for Ireland and an acknowledgement of the incredibly high standard of pizza now available in the country.

The competition is recognised by UNESCO in support of Neopolitan-style pizza, as an important expression of food culture and the definitive version of Italy’s most famous dish.

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I was lucky enough to visit The Hibernian Hotel in Mallow, Co.Cork over the weekend and I’m already itching to go back. 

The warm and welcoming hotel, located in the heart of Mallow, has just launched their new Gastro menu and it is to die for.

I honestly haven’t been able to squeeze into my jeans since sampling the delicious new menu during my stay. I ate like a queen and I only wish I could go back for breakfast, lunch and dinner every single day.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Hibernian Hotel (@thehibernianhotel) on

I struggled to pick a main course because there are just so many options on the new menu. I eventually settled for the chicken supreme and for desert I chose the raspberry and dark chocolate brownie.

And I have to say I would happily eat it as my last meal.

One of the best things about the new Gastro menu is the fact that all the dishes are made from fresh, quality local ingredients.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Hibernian Hotel (@thehibernianhotel) on

The hotel is already renowned as one of the areas best eateries, this new menu elevates customer favourites and introduces a host of new must-try dishes. 

Start your evening of dining with the divine Caprese Salad made with beef tomatoes dressed in basil and artisan olive oil and paired with Macroom Buffalo Mozzarella. 

Other tasty options include Nachos with prime Irish beef, Sizzling Prawns and Soup du Jour, all of which use local ingredients where possible. 

The sandwich options are sure to please all palates with pulled Ham Hock and Cheddar in a gourmet toastie, Pastrami with Swiss Cheese on freshly baked ciabatta and a Vegan Wrap bursting with a rainbow of vibrant flavours. 

As well as the tasty chicken supreme, the Hibernian offers a variety of main courses that are prepared with the same love of a home cooked meal.

These dishes include Pan Fried Seabass, Beer Battered Haddock, Seafood Pie and Prime Irish fillet steak.

Indulgent, delicious and even some semi guilt-free desserts are sure to satisfy the craving for an after dinner treat. All made by French Pastry Chef, Carine Hamon, the desserts are renowned in Mallow and further afield. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Hibernian Hotel (@thehibernianhotel) on

Hibernian’s infamous Bread and Butter Pudding is another delectable dessert that marries Bramley Apples with cinnamon and custard. My dessert of choice is by far one of the nicest dishes- the sharp berries create a stark contrast to the rich dark chocolate used in the Brownie which is aptly paired with vanilla ice cream.

Flavour pairings of mint and chocolate are combined harmoniously in the Cheesecake while a Selection of Ice-Cream from Eldorado based in Clonakilty, Co. Cork will be the perfect finish to your meal.

The Hibernian Hotel is located in Mallow, Co.Cork and serves the Gastro Menu from 3pm. For more information, visit www.hibernianhotelmallow.com or follow them on social media @hibernianhotelmallow.

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Whether it’s buffalo, honey garlic or hot and spicy, Ireland is crazy for chicken wings according to new research from Musgrave Marketplace. Ireland’s leading wholesale supplier to foodservice, retail and SME businesses is reporting that sales of chicken wings have risen to an all-time high of 100,000 per week, or a staggering 5 million per year, which equates to 510 tonnes of chicken wings.

According to a survey of over 200 Musgrave MarketPlace customers, Ireland’s favourite chicken wing flavour is hot and spicy (44 percent) followed by barbecue (25 percent) and buffalo (19 percent). When it comes to accompaniments, 60 percent of Musgrave MarketPlace customers serve their wings with garlic mayo. Other popular flavours which feature on menus across Ireland include blue cheese (44 percent) and ranch (12 percent).

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There is no sign of the demand for the delicious dish waning as 40 percent of respondents say that chicken wings are among the top five most popular dishes served in their establishment, with a further 15 percent stating it is the most popular item on their menu.

Musgrave MarketPlace can also reveal that when it comes to drumstick vs flat piece as the preferred part of the wing, the traditional drumstick is the firm favourite with 60 percent of the vote. Despite the fried foods long history in Ireland, the popularity of chicken wings has grown substantially in recent times with over 81 percent of those surveyed having added wings to their menu in the last ten years.

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Commenting on the research findings, Desi Derby, Marketing Director at Musgrave MarketPlace, said: “The chicken wing has come a long way from a butchers off-cut to one of the most popular items on most menus. Chicken wings are a very versatile product, and a great vehicle for flavour.  Easily adaptable to fit most food trends from high protein to gluten free, it’s great to see our growth in sales to over 5 million wings per year”.

Musgrave MarketPlace are proud to be chicken wing supplier to Dublin chicken wing institution, Elephant and Castle. Since opening its world-famous Temple Bar restaurant in 1989, Elephant and Castle has become renowned as the home for wing lovers. 

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Speaking on the event, Ronan Gleeson, long standing team member at Elephant and Castle Templebar said: “We are delighted to celebrate National Chicken Wing Day again this year at Elephant and Castle. We are very proud of our flavoursome original basket of wings, perfected in 1989, which has become one of Dublin’s favourite dishes. We are looking forward to commemorating the day in our original Temple Bar restaurant as well as our new Monkstown and Rathmines branches”.

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Musgrave MarketPlace are also encouraging their customers to join in on the celebrations for National Chicken Wing Day by visiting their pop-up restaurant in their Ballymun branch. All proceeds from the event will go to their charity partner, The Irish Society for Autism.

 National Chicken Wing Day takes place on July 29.

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Crêpes have swiftly become one of our favourite foods. Ever since visiting Paris, we've been eager to find the best spot in Dublin to devour the French treat and we've finally found THE place.

Voici in Rathmines has answered our prayers with their heavenly menus and we are most definitely visiting them on Bastille Day.

Authentic French eatery, Voici, celebrates things Crêpe and Galette all year round. Marking Bastille Day, this July 14, these Master Crêpeieres are sharing their tips, trivia and experience of this French national staple.  

The team at Voici Wine Bar & Crêperie explain that a galette is a savoury crêpe made with buckwheat flour (Farine de Sarrasin), whereas sweet crêpes are made using white organic flour!

Sourcing their buckwheat flour from the Moulin de la Fatigue in Brittany France – the birth place of the galette. This flour is milled with a traditional flint millstone, the same process since 1870. So you’re guaranteed a traditional French experience. 

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Transport yourself to Paris this Bastille Day or any day by visiting this genuine French Crêperie & Wine Bar delivering authenticity in appearance and taste – and for Bastille Day they are offering a complementary glass of Prosecco with each meal. 

Take a trip to the Cote D’Azur with the “De La Mer” galette served with smoked salmon, lemon dill crème fraiche, vegetables and capers.

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Or keep it traditional with “Le Traditionnel” – home cooked Irish ham, melted Irish Cheddar Cheese and either Ballymaloe Relish or Moutarde á l’ancienee (French wholegrain mustard). 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Voici Crêperie & Wine Bar (@voiciwinebar) on

Modern variations on the traditional sweet Crêpe include “Crêpe Caramélisée” served with handcrafted Atlantic Sea Salted Caramel Gelato topped with fresh whipped cream, flaked almonds and homemade caramel au beurre salé.

Or to add “wow” factor to your day go for the “Crêpe Suzette” – freshly squeezed orange and lemon, melted butter, sugar and flambéed with Grand Marnier.

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