2026 promises new flavours to savour
As a new year begins, I find myself looking back on the food experiences that shaped my 2025. It has been a generous year, both professionally and personally, one filled with quality time spent with friends and family, journeys to wonderful places and, most importantly for me, memorable meals.
Food has a way of marking moments, and this year many of those moments were shared with Mr T, making them all the more special.
One of the highlights came in September when we celebrated our anniversary at the Brehon Hotel in Killarney. Thanks to chef Chad Byrne and general manager Neil Grant, the experience was nothing short of exceptional. Every dish spoke of confidence and care, but the scallops and oven-baked cod stood out as near-perfect. Mr T was utterly content with his Slaney Valley lamb, a dish that delivered comfort and finesse in equal measure.
Judging at the Irish Hotel Awards brought with it the pleasure of attending the gala dinner at the Johnstown Estate, where Thomas Butler presides over the kitchen. I first met Thomas many years ago in Cork, and it was a joy to see that his culinary skills remain as sharp as ever. The dinner was one to savour and remember, particularly the pork platter. The black pudding croquette alone was a thing of beauty, rich, indulgent and charming enough to warrant a candlelit dinner of its own.
Two visits to Faithlegg over the course of the year left us already planning a return in 2026. Head Chef Jenny Flynn has an extraordinary ability to take the best of Waterford’s produce and transform it into dishes that feel both thoughtful and artistic. Her plates are elegant without ever losing their sense of place, and every award she has received feels entirely deserved.
Family visits also shaped my year of eating. When Mr T’s daughter-in-law came to visit from Canada, I took her on a culinary tour of Cork, where Paladar quickly became our favourite haunt. Between the vibrant food and expertly mixed cocktails, it was the kind of place that invites you to linger, talk and order just one more drink.
Travel, of course, brings its own rituals. In Berlin, a visit to Ming Dynasty in the Europa Centre is non-negotiable. I always order the twice-baked pork, a dish I eat several times during each visit (yes, the waiters also think I might be a bit weird).
In Puerto del Carmen, I still think fondly of tempura prawns served with a beautifully fruity sauce in a Greek-style restaurant, while Bilbao will forever be linked in my mind with the joy of pintxos, each bite a small celebration, especially the food at Mercado de la Ribera.
London offered its own indulgences. Afternoon tea is always high on my agenda there, and Taj51 remains unmatched. An interpretation of A Midsummer Night’s Dream was transformed into one of the most imaginative and enjoyable experiences I have ever had.
At the other end of the year, a Christmas afternoon tea at the Langham Hotel was beautifully presented and had me look forward to Christmas. The Langham also delivered one of the standout cocktails of my year. Simply called Damson, it was a beautifully balanced, old-fashioned-style drink made with Monkey Shoulder whisky, amaro and damson, accompanied by a chocolate sphere filled with damson jelly. I later learned that Monkey Shoulder is the world’s third best-selling Scotch whisky, and it certainly proved its worth in that glass.
As I look ahead to 2026, I do so with anticipation and appetite. If this year has been any indication, there are many more plates to explore, flavours to discover and stories to tell.