The Cliff House Hotel in Ardmore, County Waterford, is one of Ireland's most renowned places for hospitality. Located overlooking the panorama of Ardmore Bay, The Cliff House is a place of pilgrimage for people from all over the world. They come for the superb views, the exceptional modern design of the building, the warmth of the welcome, and for the outstanding food. 
The Cliff House Hotel has rapidly established itself as one of the most exciting places to eat in Ireland. Chef Martijn Kajuiter draws on traditional skills, the finest local produce, and some high technology in order to produce menus of unique character.
This book is a celebration of that.

The Cliff House Hotel Cookbook

Cookbooks, Food & Wine

Doorley, Tom

Kajuiter, Martijn

Regional & International

Rux Martin/Houghton Mifflin Harcourt

Tom Doorley introduces us to his life and loves. Passionate about food, wine and gardening, Tom interweaves stories of his childhood, adolescence and distinguished career as food and wine writer. A celebrated food and wine critic, a restaurant reviewer and latterly a radio and television presenter, Tom looks back over a career filled with earth(l)y delights and consuming passions, reliving the funny incidents and culinary disasters, while also uncorking hard-learned wisdom on the growing and consuming of food, on gardening and environmental matters, on wine and on a variety of other topics close to his heart.

Muck and Merlot: A Book about Food, Wine and Muddy Boots

Biographies & Memoirs

Professionals & Academics

OʼBrien Press

Eating for Ireland by Tom Doorley is a nostalgic exploration of iconic Irish (and international) food brands and food culture. Taking a look at how we eat and how we used to eat throughout the years, Eating for Ireland is a must-read, and an ideal Christmas present, for any food-lover and for anyone who has an interest in the food culture of Ireland. Why is lemonade red? How do they get the figs in Jacob's Fig Rolls? And why do some people like Marmite? These and other mysteries are tackled in Eating for Ireland, a collection of short pieces on the weird and wonderful world of food in Ireland. From much-loved sweet treats like Arctic Rolls, Bird's Custard and the '99' to the enduring attractions of bacon and cabbage, processed cheese and Sunday brunch, and from the lamentable state of the country's sausages and rashers to the joys of a proper picnic, there is plenty here to enjoy. What's the right way to make spaghetti Bolognese? And is fast food an acceptable guilty pleasure or just plain wrong? In Eating for Ireland, Tom Doorley gets stuck into all these subjects and more - in his inimitable light-hearted yet authoritative style. In a more personal vein, he writes about his Auntie May, his love of blackberries and other wild foods and the importance of the Aga. From the joys of cold curry to the importance - or not - of table manners, Eating for Ireland has it all. Whether you enjoy it in small helpings or in a single gluttonous feast, this book is a wonderfully entertaining collection by one of Ireland's best-loved food writers.

Eating for Ireland

Cooking Education & Reference

Liberties Press

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Books by Doorley, Tom