Sustainable Irish Cuisine - The humble roots of the new Irish Kitchen
Ireland is a very different country to the one it was in 1852 - the final year of the Potato Famine.
Independence, wars and modern technology have all changed the culture of the country, but when it comes to the Irish kitchen, you can still feel the old ghosts of the 'Great Famine'.
During the 20th century, imported ingredients and foreign styles of cooking were preferred over classic Irish staples and local produce, because they were still tinged with the air of famine.
But over the past 40 years, Irish chefs and farmers have started to rethink the unconscious biases that grew out of the Potato blight, where British disinterest and over-reliance on a single crop led to a million deaths.
Today, Irish food producers are embracing the diversity and seasonality of what they can grow on their doorstep - Ireland's nickname 'the Natural Larder' now seeming a far cry from where the country was 170 years ago.