You might recognise my friend and colleague Steve Lamb from the River Cottage TV series, where he provided the northern charm and cheekiness that made him a perfect foil for laid back Gill Meller and earnest Hugh Fearnley Whittingstall. He’s written River Cottage handbooks, hosted stages at festivals and taught legions of students to cure and smoke meat and fish and make simple cheeses. He’s at his happiest with his beautiful family around him, camping their way through the summer months with a menagerie of different animals in tow. He gives a good hug and he’ll always remember to ask about the things that matter to you, because under all that banter, he’s an absolute sweetheart. He makes me laugh - a lot - and you can’t ask for more than that.
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You might recognise my friend and colleague Steve Lamb from the River Cottage TV series, where he provided the northern charm and cheekiness that made him a perfect foil for laid back Gill Meller and earnest Hugh Fearnley Whittingstall. He’s written River Cottage handbooks, hosted stages at festivals and taught legions of students to cure and smoke meat and fish and make simple cheeses. He’s at his happiest with his beautiful family around him, camping their way through the summer months with a menagerie of different animals in tow. He gives a good hug and he’ll always remember to ask about the things that matter to you, because under all that banter, he’s an absolute sweetheart. He makes me laugh - a lot - and you can’t ask for more than that.
JP McMahon may well be the least starry Michelin starred chef I have ever met. He’s warm, chatty and down to earth, with a delightful sense of the ridiculous and a tendency to minimise his many achievements. In fact you could be fooled into thinking it’s simply his irrepressible energy that carries everything along, but JP is thoughtful, learned and delicate when he needs to be. He draws an incredible calibre of speakers to his Food On The Edge festival each year, has written a wonderful book on Irish food and even found time to study for a PhD. His Galway restaurants range from freshly baked pastries and coffee at Tartare and tapas at Cava to more curated plates at Aniar (meaning, ‘from the west’). What ties them all together is a focus on supporting and celebrating what is local. It’s what all restaurants could and probably should do to help preserve the uniqueness of the place they are in. The pandemic has hit restaurateurs hard, but particularly so in Ireland where sanctions have remained longer than in the UK. I hope that JP can hang on in there, because we need more of his passion and compassion to help us see what is wonderful around us.
Bread & Milk
You might recognise my friend and colleague Steve Lamb from the River Cottage TV series, where he provided the northern charm and cheekiness that made him a perfect foil for laid back Gill Meller and earnest Hugh Fearnley Whittingstall. He’s written River Cottage handbooks, hosted stages at festivals and taught legions of students to cure and smoke meat and fish and make simple cheeses. He’s at his happiest with his beautiful family around him, camping their way through the summer months with a menagerie of different animals in tow. He gives a good hug and he’ll always remember to ask about the things that matter to you, because under all that banter, he’s an absolute sweetheart. He makes me laugh - a lot - and you can’t ask for more than that.
