The Daily Spud

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Category: Awards (page 2 of 7)

Hot Tattie

Ooh er, I seem to be developing a reputation as a bit of a hot potato.

And no, not the kind of hot potato that everyone wants to avoid, but the kind that wants to reach for some fancy fizz to celebrate.

Perrier Jouet Champagne

Perrier Jouët Champagne: a lubbly bit o' bubbly
(and there was you thinking Perrier meant fizzy water)

Of course, I do have a reason for indulging in a little midweek celebration. You’ll find it right here, in the latest hot-off-the-presses issue of Ireland’s Food and Wine Magazine.

Food and Wine Hot 100

Food and Wine Magazine: The Hot 100 Issue

Continue reading

Spud Sunday: Winner Alright

Irish blog award 2011

Meet the gong

It all happened so quickly.

Seemed like the food and drink category finalists were name-checked and the winner announced while we were still settling into the auditorium at the Europa Hotel, venue for last night’s Irish Blog Awards.

And there was my name. Again.

Magic, it was. Pure magic.

Irish blog award winner 2011

Yay is me!

When The Chips Are Up

Those lovely Irish Blog Awards people sure like their spuds.

I mean, they must do, if (woohoo!) they’ve gone and included a certain Spud in the finalists line up for the Food and Drink category of this year’s awards. And not just this year but last year and the year before as well. And I didn’t have to grease anybody’s palms with chips this time.

I’m speechless, not to mention awash with a lot of uneaten chips.

The whole thing calls for a bit of good, old-fashioned yahooing on my part. That and some salt and vinegar.

Irish Blog Awards Finalist

Seriously, though, it’s an absolute privilege to be listed as a finalist alongside I Can Has Cook, Dinner du Jour, Gimme The Recipe and Like Mam Used To Bake (and if you’re not already familiar with these ladies, I do urge you to check them out). The awards themselves will be happening on Saturday March 19th in Belfast and I figure that it would be rude of me not to attend. Even ruder not to bring a few chips along. Just in case, you understand.

Now, anyone seen my deep fat fryer?

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