John Mulgrew
Belfast Telegraph
United Kingdom
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Past articles by John:
Damp ‘scampi’ with tepid chips for £20… sometimes diners have to speak out
You shouldn't have to grin and bear it when served a substandard meal you are paying for (stock photo). → Read More
Demolition of Stormont’s listed government building ‘must be the last resort only’
A proposal to demolish a 12-storey listed building at Stormont should be a “last resort” and government “should lead by example”, a leading architect has said. → Read More
Bakari of Belfast hits sweet spot with treats baked to perfection
‘A few things done well’ is something that many restaurants could certainly utilise as a mantra. → Read More
Understanding the cure: my attempt at homemade bacon
Curing meat sounds like a daunting prospect. And to some extent, it is. If you’ve read any recipes online for making your own salami, cured ham or coppa, you’ll realise that while the processes are reasonably simple on paper, in a home environment they become considerably more complex and variable. → Read More
The top 10 dishes that stayed with me during 2022
John Mulgrew reveals some of his most memorable dishes from last year. → Read More
John Mulgrew: Five easy ways to use up your Christmas dinner leftovers
This is one, much like most leftover recipes, which is very much open to personal interpretation, but it’s a general good way of using up leftover brown turkey or goose meat (anything not from the breast). It’s also where most of the flavour resides. I tried this last year with goose and it was a punchy, rich and hearty way to continue the festivities. → Read More
John Mulgrew: Seven cheeses to make sure Christmas is a gouda one this year
I had the fortune of spending some time in New York over the last few days, and it’s truly one of the world’s great cities, especially in terms of food. But while beef is perfectly serviceable in the US, the depth of flavour of much of the beef on offer lags behind what we produce here. → Read More
Fermentation – the magical ingredients which can help transform your cooking
According to Dr Martin Ruffley, “Fermentation is a source of flavour enhancement and has that extraordinary capacity to transform our food”. → Read More
Fresh setback for £1.6bn A5 upgrade project as planners delay public consultation
The long-awaited massive £1.6bn A5 roads upgrade is facing yet more major setbacks amid further delays to a public probe, the Belfast Telegraph can reveal. → Read More
Six Christmas food hacks to make your festive dinner go smoother in 2022
Have you been lumbered with the task of cooking the family’s Christmas dinner? → Read More
A guide to the 12 top herbs: from tarragon to mint, and fennel seeds
Tarragon This is in the anise camp when it comes to flavour and aroma, but it’s less pronounced than some other herbs. You’ll often see recipes calling for this soft herb to be used in moderation when cooking. Yes, perhaps when finishing off a butter sauce for fish, but I’ve a habit of cranking flavours when cooking, and this used in larger quantities is a potent and beautiful partner for a… → Read More
John Mulgrew: From stem ginger to raw celery... the five foods that I just can’t stomach
Let’s just start by saying there are very few things that I won’t eat. However, there are some items which I’d happily see removed from the menu — right across the globe — and doubt I’d consume even in the depth of a nuclear winter. → Read More
Rude, privileged and sometimes abusive: Tales of the worst customers from our hospitality trade
This all started when I was standing in the queue at a chain coffee shop amid a flash downpour a few weeks back and had to find solace from the rain. → Read More
Rushmere shopping centre sold for £56m to new investor
ONE of Northern Ireland’s largest shopping centres and retail parks has been sold to a new investor for more than £56m in the biggest commercial property deal this year, Business Telegraph can reveal. → Read More
Energy grid tech firm eSmart Networks creating 39 new jobs with Northern Ireland hub
Almost 40 new, top-paid jobs are being created in Northern Ireland as an energy tech firm establishes a new outlet here. → Read More
John Mulgrew: How to make the perfect steak sandwich
There are few items on a poorly executed menu which are often butchered quite like the steak sandwich. → Read More
From flour and fish to dairy and tea: Belfast’s food credentials
When a Belfast food manufacturing stalwart marks three centuries in business, it’s clear it’s a city with pedigree when it comes to feeding us. → Read More
Food bites: Three simple recipes to warm your cockles this autumn
Beef shin ragu Alongside beef cheek, shin is hard to beat when it comes to the kings of cuts which benefit from being cooked low and slow for hours on end — allowing all of that collagen to break down, giving way to tender meat which can be cut with a spoon, alongside that sticky quality you can only get from long braises, bones and marrow. → Read More
Pub sales ‘need a 25% rise to keep up with inflation’
The hospitality trade would need to see sales increase by 25% over the next few months if they’re to keep up with inflation, a trade body has said. → Read More
John Mulgrew: Ready meal or not? A personal defence of the microwave fare
I’m writing this during a late one in the office and the current environment I’m in is helping fuel the thoughts for this article which I began penning a couple of days ago. → Read More