Ómós @omosdublin
A Mindful Food Community. Writers of the Ómós Digest, an independent newsletter dedicated to food and culture | [email protected] linktr.ee/Omos Ireland Joined January 2021-
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In defence of coddle by Gerry Godley. @omosdublin open.substack.com/pub/omos/p/wha…
How can we think creatively about building a fairer and more sustainable future for food and farming? How does traditional culture play a role? @ellamcsweeney @CuanGreene + @EdwinaGuckian discuss on a new episode of Ireland's Edge - The Podcast: bit.ly/3JeUDb 🌾
I'm proud of my daughter Cissy for writing this so well...Ómós Digest 86: Social media trending or misleading?, by @omosdublin open.substack.com/pub/omos/p/soc…
What’s it like working in a bakery as a female? Pastry chef and writer, Cissy Difford, shares her account… omos.substack.com/p/finding-your…
Milk ice cream, dried berries, shortcake, horseradish and walnut oil. All eaten with a birch wooden spoon. The dish reminds me of my childhood, eating Ice-creams, chewing on the woody flavoured stick on the way home. Only learnt recently that they are made from birch wood.
If restaurants want to succeed, the way we run kitchens needs to change. A piece on kitchen culture and organisational change. Please share. omos.substack.com/p/kitchen-brig…
This article is the perfect sparkling wine guide. From super fun Pét-Nats to revolutionary Grower Champagnes, it’s a brilliantly informative piece. Article by our contributing writer and Sommelier @CathrynBellsomm omos.substack.com/p/guide-to-spa…
Pretty thrilled with this milestone. Our newsletter the Ómós Digest, with 100’s of payed subscribers and 1000’s of free, is now a Substack Bestseller. We’ve grown to a team of 5 payed contributing writers and growing! Thank you all for the support! We’re so appreciative.
Pretty thrilled with this milestone. Our newsletter the Ómós Digest, with 100’s of payed subscribers and 1000’s of free, is now a Substack Bestseller. We’ve grown to a team of 5 payed contributing writers and growing! Thank you all for the support! We’re so appreciative.
Honoured, excited & quite moved to be a part of this - now contributing to @CuanGreen’s food-based newsletter called The Ómós Digest. It's for people who REALLY care about food. Sign up at omos.substack.com #Omosdigest #breadmanwalking
Ómós Digest is officially a Substack Bestseller! omos.substack.com/?bestsellerCar…
Reading breadman. Homo panificius. by @omosdublin open.substack.com/pub/omos/p/his… is this peak bread?
Great read and totally intrigued by Potato tarte tatin particularly the Koji emulsion @omosdublin
Hey all, Cass and Nick from Lúnasa Farm in Co.Clare have some incredible heritage pork and beef available to sell. They’re only home from Australia after a number of successful years farming organically. Help them out by placing an order or RT this message. Contact in thread…
Sweet potato tarte tatin with koji emulsion, clotted cream and caviar we designed for last week's collaboration at Note Restaurant. Recipe and article within link! omos.substack.com/p/sweet-potato…
The barrel behind the wine, behind the story in this week's @omosdublin (thank you for having me @CuanGreene!) A visit to Marc Isart in Madrid sparks a Think about some Thinking in winemaking ... omos.substack.com/p/oxidative-vs…
Caught up with the wonderful @CathrynBellsomm who was so excited to introduce me to Marc Isart’s wine, we decided she should write about it via the Digest. Article below! omos.substack.com/p/oxidative-vs…
Sustainability models should be about people too. Here’s one that might define the future of hospitality. omos.substack.com/p/sustainabili…
He declares that ‘‘we are all artists’’ and sees food as a deeply evocative medium to channel his message. Really enjoying @CuanGreene newsletters; food, art, history, sustainability, culture 🌿Ómós Digest #57: Art imitates food. - Ómós Digest omos.substack.com/p/omos-digest-…
A good read. Ómós Digest #57: Art imitates food., by @omosdublin omos.substack.com/p/omos-digest-…
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In defence of coddle by Gerry Godley. @omosdublin open.substack.com/pub/omos/p/wha…
Dunmore At Dusk 💫 One of the best seats in the house 👌🏽 #AzzurroDunmore
Announcing PARADISO by Denis Cotter When Denis Cotter opened Paradiso @paradisocork in Cork City in 1993, he wanted to create an exciting, modern, vegetable-based cuisine. Thirty years later, Paradiso has become a beloved part of Cork’s food culture. ninebeanrowsbooks.com/products/parad…
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Dear god, no.
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I'm proud of my daughter Cissy for writing this so well...Ómós Digest 86: Social media trending or misleading?, by @omosdublin open.substack.com/pub/omos/p/soc…
Fab piece of work @CuanGreene @omosdublin Had the pleasure of meeting Sally.. a real legend open.substack.com/pub/omos/p/wil…
This is spectacularly dim irishtimes.com/opinion/2023/0…
Our Irish Wasabi on display at Catex this week, must be the most unique greens display of the week #Wasabi #ireland #catex2023
Delighted to be included in this thank you @MichelinGuideUK 💪
February 2023: The Michelin Inspectors' Favourite New Restaurants guide.michelin.com/gb/en/article/… @the_crowntweet Piazza @TheRoyalOpera @Culturefalmouth @belzan_lpl Legacy at @TheGrandYork @TheBaitingHouse @oldeglenbar @TheRectoryHotel @GalleyTopsham @parkrowlondon ...
Ugly Baby in Gowanus, Brooklyn, is the best Thai food I’ve ever had, and some of the best food of any kind I’ve had. Some of the dishes are ludicrously spicy but the ones that aren’t are extremely delicious.
What’s it like working in a bakery as a female? Pastry chef and writer, Cissy Difford, shares her account… omos.substack.com/p/finding-your…
🚨 EXCLUSIVE: Gabriel Martinelli has agreed a new 4.5yr contract at Arsenal. Previous terms ran to 2024 & #AFC had 2yr option. Fresh deal in process of being finalised for 21yo Brazil attacker to extend at Emirates Stadium until summer 2027 @TheAthleticFC theathletic.com/4131671/2023/0…
Milk ice cream, dried berries, shortcake, horseradish and walnut oil. All eaten with a birch wooden spoon. The dish reminds me of my childhood, eating Ice-creams, chewing on the woody flavoured stick on the way home. Only learnt recently that they are made from birch wood.
@CuanGreene Looks lovely 😍 and also can't believe I've never wondered what wooden lolly sticks are made from! Now I know 😁
You don't get paid for your time, output, or expertise, really... or do so within a relatively narrow band. You earn proportionally to the amount of risk you take. It is amazing how few people understand this or embrace it.
Excellent piece @CuanGreene @omosdublin open.substack.com/pub/omos/p/gal…
If restaurants want to succeed, the way we run kitchens needs to change. A piece on kitchen culture and organisational change. Please share. omos.substack.com/p/kitchen-brig…
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