HeyJaredJoe McNamee
- Indexed articles, last 90 days
- 6
- Latest publication
- Aug 22, 2026
- Outlet visibility, for Irish Examiner
- Top 50K sites
- Earliest in this view
- Jul 5, 2026
Latest articles
Restaurant Chestnut owners reveal why they are closing the Michelin-starred West Cork restaurant (opens the original)
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One dark, cold, and foggy evening in March 2018, I set out to join friends for dinner at the âsoftâ opening of a new restaurant in Ballydehob. Several hours later, I walked back out into the night, consumed with thoughts of the extraordinary meal just eaten and swearing to myself that this restaurant would have a Michelin star within two to three years. You have reached your article limit. Already a subscriber? Sign in Six months of digital access for â¬18.50
Cork on a Fork long table diners enjoy solar eclipse and extraordinary menu on MacCurtain St (opens the original)
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After last year’s rain showers, which saw the VQ Long Table Dinner moved indoors, Mother Nature more than repaid her debt to Cork on a Fork food festival with the high drama of an almost total solar eclipse. It began as diners took their seats for the festival’s flagship al fresco dining event running along the entire length of MacCurtain St. You have reached your article limit. Already a subscriber? Sign in A collection of the latest business articles and business analysis from Cork.
Joe McNamee: Pop-up food events are thriving, but are restaurants paying the price? (opens the original)
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Regular readers will know I regularly flag pop-up dining events. Indeed, today’s column mentions the next outing of the always enjoyable Tiger Balm Club, chefs Mark Aherne and Bryan ‘Sunshine Primo’ Rudd’s immersive homages to South East Asian cuisines. My personal experience of pop-ups has been largely positive: Often great food; unusual, even unique, venues; and a shared dining format that makes company equally compelling. You have reached your article limit. Already a subscriber? Sign in
Joe McNamee: How a glut of greens became a good news story (opens the original)
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A vegan friend was visiting and I was determined to feed him well. That included a courgette carpaccio, a divinely simple yet simply divine dish: raw courgette, sliced wafer-thin on a mandoline, dressed with premium extra virgin olive oil, lemon juice, salt, fresh herbs and grated parmesan. I even bought vegan ‘parmesan’ for his portion, though I usually avoid meat or dairy substitutes. Sourcing a locally grown courgette was another story. With none yet available in my neck of the woods, I reluc
Joe McNamee: I have long been obsessed with vinegar â here's why (opens the original)
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I am finalising my Grub Circus programme for Cork on a Fork food festival in August, when my own live food-themed stage will fetch up at St Peterâs event centre in Cork City. I have curated and hosted Grub Circus around the country, but this will be the first time in my hometown and I hope it will be as blissfully chaotic and wildly entertaining as ever while celebrating the superb food and producers of the Rebel County. But I needed a finishing touch. It came to me in the English Market, spec
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For Irish Examiner, the outlet · Measured Aug 1, 2026
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