Going to Gubbeen is like stepping back in time as you eat cream and cheese fresh from the dairy, delicious charcuterie that Fingal has been experimenting on, Giana's wonderful chutneys and Clovisse's incredible salad leaves. The warmth of the welcome envelopes you at the door, a genuine love of looking after people, feeding them well and listening to their stories. I wish I were there now.'
I can't commend this groundbreaking book highly enough. Visionary, inspiring and practical, there should be a copy in every school in the country - and, in every home where good food matters, it should take pride of place on the kitchen bookshelf.'