Mark Moriarty, former World Young Chef of the Year, has recently teamed up with Marks and Spencer to inspire people to serve up quick but delicious meals, using the M & S range of sauces, pastes and seasonings.  Mark uses easy to follow recipes and high end flavours that will make your winter and Christmas dining extra special.
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Award-winning chef Mark Moriarty has a brand new "Cook In" series on RTÉ One, on Wednesday evenings at 8.30pm.

Mark aims to give home chefs some practical advice for creating, nutritious and uplifting meals helping us to maintain a balanced diet.  Mark will be using the contents of our fridges and cupboards and also Irish ingredients where possible, supporting our local economy, so get cookin'.  

Instead of sitting at home and feeling useless, Mark Moriarty, along with the head chef from the Greenhouse restaurant and some colleagues, have been running a production kitchen in Kilcullen, Co. Kildare.

Their aim is to send out approx 200 meals a day to the front-line workers who are too tired to cook a substantial and nutritious meal when they arrive home.  The chef's hope to bring a bit of happiness to them through amazing food. 

The ingredients for the food are being donated by local companies and farmers and the group have also launched a GoFundMe page to finance the not-for-profit project, which raised €3,000 of its €50,000 target within 24 hours. This will allow the chef's to keep going for as long as the food is needed and any surplus funds when the project is finished will be used to finance a chef training scholarship.

Mark Moriarty was at the Magical Embassy on Burlington Road recently. 

Tesco hosted this event to promote its Finest Food and F&F clothing range.  Mark served up a veritable royal banquet at this invitation only event, with included other top class chefs and music from world class DJ's.

Last weekend,  award-winning chef, broadcaster and columnist Gary O’Hanlon made his Saturday Kitchen debut.

The show is hosted by Matt Tebbutt and Gary was joined by Trine Hahnemann and Scott Mills.

Gary cooked a delicious Chicken Mornay with Chorizo Crumb.

Derry Clarke, Michelin Star chef and owner of L'Ecrivain restaurant, has teamed up with Benecol to highlight the importance
of lowering cholesterol and maintaining a healthy diet.

Derry is well know for his simple but delicious dishes, made using fresh, local produce.  Having had a heart bypass himself, he knows the benefits of switching certain ingredients to help lower your cholesterol.  For instance, using Benecol spreads on your bread, toast and in cooking instead of butter and if you’re partial to a yoghurt, why not try a Benecol Yoghurt with fruit and crispy oats.  

Make your food do more by switching ingredients to create healthier, more exciting meals.

Mark Moriarty joined Matt Tebbutt on BBC One's weekend morning show "Saturday Kitchen", recently.

Mark was voted World’s Best Chef at the San Pellegrino Young Chef competition in Milan in 2015 and has since gone on to travel the world bringing his pop up restaurant on tour.  When he is in home he is chef at one of Dublin's best and most popular restaurants, The Greenhouse, which has a coveted Michelin Star.

Mark produced an excellent dish on the show that's bound to impress at any dinner table. Turbot with spiced cauliflower and lime yogurt.

IFTA nominated Lords and Ladles has returned to screens on RTÉ One on Sundays at 6.30pm.

​The show, now in its third season, takes the viewer on a historical journey to celebrate Ireland’s past through the wonders of food and the glories of cooking. Each week, Derry Clarke and Paul Flynn arrive at a Great Irish Country House to recreate a grand dinner from its history, a 17th century banquet to celebrate the completing of a tower house, or a 19th century hunt dinner. First they draw lots to determine the division of labour – one will gather the ingredients, one will cook, and one will get to dine with the Gentry.
 
You can catch up with past seasons of Lords and Ladles both on the RTÉ Player and Netflix.