Dual Israeli-American hostage released Hamas
Released Israeli-American hostage Edan Alexander was reunited with family members after 19 months of captivity by Hamas. Video: Reuters
Dubliner Oscar Despard captained a team from Christ's College, Cambridge to victory in the final of the BBC student quizshow University Challenge. Video: BBC
The Irish Times chess columnist Jim 'JJ' Walsh (93) has retired. He has written about chess in the newspaper for close to 70 years. Video: Dan Dennison
The front facade of an unoccupied cottage in Ranelagh has crumbled and fallen onto the street, obstructing a footpath. Video: Dara MacDonaill
Donegal managed to get players underlapping back the pitch in order to retain possession at the end of extra-time as Armagh aggressively hunted them
Two otters fight in the river Lee. Video: Chris Moody
Jas Fagan Tailor shop on Dublin's Thomas St has been making Holy Communion suits for many years. Jas's son Leonard now runs the business. Video: Bryan O'Brien
Patsy McGarry takes a closer look around the meaning of Robert Frances Prevost's choice of his papal name: Leo XIV.
Journalist and historian Ronan McGreevy tells the story of how The Irish Times's most famous front page was created. Video: Dan Dennison
American cardinal Robert Prevost was elected pope by the world's cardinals on the second day of the conclave. He is the first American pontiff.
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Irish Times
15 hours ago
- Irish Times
Notions restaurant review: This is intelligent, considered food, without ceremony
Notions Address : 74 Francis St, The Liberties, Dublin 8, D08 KA43. Telephone : N/A Cuisine : Modern International Website : Cost : €€€ It's called Notions – which tells you everything and nothing. Once an insidious put-down designed to keep you in your place, it's now tossed around half-laughing by the same people who used to mean it. Oh, notions! – as if ambition were something to be embarrassed about. It's an interesting name for a restaurant – either dry wit with a flick of the fringe, or a quiet middle finger with polite defiance. Possibly both. Notions is what happens after Two Pups cafe on Francis Street, Dublin 8 , closes for the day and flips from flat whites to fermented funk. It's the evening shift – a hybrid wine bar and restaurant with no minimum spend. You can drop in for a glass and a couple of snacks, or do as we do: rifle through most of the menu, which runs on a spine of nibbles, snacks, and plates (small and large). The wine is natural – of course it is – organic or biodynamic, probably foot-stomped in a 200-year-old stone trough for Percheron horses. Everything's by the glass, arranged not by grape or region but by natty wine taxonomy – Go-To, Elegant & Playful, Lil' Funky, Mad Funky – a spectrum from 'you'll like this' to 'you might not, but at least it's interesting'. [ Summer 2025: 100 great places to eat around Ireland Opens in new window ] The staff are charming and quick with tasters. A few natty heads linger outside, but most – including two high-profile influencers – are just here for a good glass and a bite. We steer clear of the funkier stuff and go for a bottle of Château Coupe Roses (€48) – crunchy red fruit, bursts of bramble, a vin vivant – which throws off a reassuring amount of debris. READ MORE We start with sourdough (€6), baked that morning in Bold Boy, the in-house bakery. It's topped with whipped cod's roe and chives chopped with the kind of precision that would earn full marks from @ratemychives on Instagram. A Connemara oyster (€4) with jalapeño granita leaves my mouth tingling, the oyster's brine a prominent note against the heat of the granita. Notions, Francis Street, Dublin 8. Photograph: Alan Betson/The Irish Times And then on to the snacks, at €9 each. Radishes are piled on top of romesco sauce and dusted with hazelnuts. The romesco delivers a rich, peppery depth, lifted with a splash of wild garlic oil. Ham hock croquettes are made with a light hand – hot, loose, and smoky with Gubbeen, with an assertive mustard mayo. If you're a little croquetas-jaded, these will restore your faith. And the tempura of purple sprouting broccoli, dappled in filaments of a light crunchy batter, is glossed with gochujang mayo and dusted with nori powder. The small plates section is where the chef starts speaking in ingredient haiku: oyster mushroom, shimeji, black garlic, tarragon (€12). It is a great dish. The oyster mushroom and shimeji have an earthy, roasted edge, the black garlic smoulders, and the tarragon adds a bit of punch. Notions: From left, radish, romesco, chive oil and hazelnuts; asparagus, guanciale, gnocchi, Parmesan and cavolo nero; Connemara oyster with jalapeño granita; caramelised white chocolate, strawberries and buckwheat sponge. Photograph: Alan Betson Ham hock croquettes, mustard aioli with smoked Gubbeen. Photograph: Alan Betson Sommelier Finn Lowney and chef Andrew Kelly. Photograph: Alan Betson Crispy purple potato, greens, anchovy dressing (€14) turns out to be the dish of the evening. The Ballymakenny potatoes are smashed, cooked in their skins, and just this side of charred. The greens are a mix of rocket, kale and roasted spring onions, and the anchovy dressing is sharp, with a smoky finish pulling the whole thing together. On to the large plates and asparagus, guanciale, gnocchi, Parmesan, kale (€18) is smaller than expected – but the price reflects it. Pan-fried spears of asparagus are nestled alongside gnocchi and crispy cavolo nero in a Parmesan cream, with crispy guanciale adding a punch of salty umami. Iberico pork cheek, nduja, butter bean cassoulet, salsa verde (€26) is a satisfying dish. The meat is tender without falling into 'melts in the mouth' territory; the cassoulet is loose, thick, and rich with nduja heat; and the salsa verde is snappy, vivid with acidity, bringing a welcome counterpoint. For dessert, there's just one option – caramelised white chocolate, raspberries, and buckwheat sponge (€10), an unfussy end. The raspberries are sharp, the sponge is light and nutty, and the white chocolate comes in just enough to soften the edges. An unfussy end: Caramelised white chocolate, raspberries, and buckwheat sponge. Photograph: Alan Betson Andrew Kelly, who heads up the kitchen, has an impressive background – Ballymaloe, Noma , Bastible , Potager – and it shows. The food is intelligent, modern and deeply considered, but never overwrought. The kitchen works with a precision that quietly outclasses the influencer glow in the diningroom. There's technique, sure, but also restraint – the rarest thing in a city still impressed by edible flowers and truffle oil. There's no plate pile-up. No ceremony. The pacing just works. And Notions? For all the irony, all the shrugging cool, here's the joke: it's not style over substance. It's quite simply, substance, styled well. Dinner for three with a bottle of wine was €165. The Verdict: Small plates, natural wine, and no minimum spend. Food provenance: Crowe's Farm, Ballymakenny Farm, McNally Farm, La Rousse and Caterway. Vegetarian options: The menu is primarily vegetarian. Wheelchair access: Accessible room with no accessible toilet. Music: Soul, jazz and reggae.
Irish Times
16 hours ago
- Irish Times
Notions review: No style over substance here. This is intelligent, considered food, without the ceremony
Notions Address : 74 Francis St, The Liberties, Dublin 8, D08 KA43. Telephone : N/A Cuisine : Modern International Website : Cost : €€€ It's called Notions – which tells you everything and nothing. Once an insidious put-down designed to keep you in your place, it's now tossed around half-laughing by the same people who used to mean it. Oh, notions! – as if ambition were something to be embarrassed about. It's an interesting name for a restaurant – either dry wit with a flick of the fringe, or a quiet middle finger with polite defiance. Possibly both. Notions is what happens after Two Pups cafe on Francis Street, Dublin 8 , closes for the day and flips from flat whites to fermented funk. It's the evening shift – a hybrid wine bar and restaurant with no minimum spend. You can drop in for a glass and a couple of snacks, or do as we do: rifle through most of the menu, which runs on a spine of nibbles, snacks, and plates (small and large). The wine is natural – of course it is – organic or biodynamic, probably foot-stomped in a 200-year-old stone trough for Percheron horses. Everything's by the glass, arranged not by grape or region but by natty wine taxonomy – Go-To, Elegant & Playful, Lil' Funky, Mad Funky – a spectrum from 'you'll like this' to 'you might not, but at least it's interesting'. [ Summer 2025: 100 great places to eat around Ireland Opens in new window ] The staff are charming and quick with tasters. A few natty heads linger outside, but most – including two high-profile influencers – are just here for a good glass and a bite. We steer clear of the funkier stuff and go for a bottle of Château Coupe Roses (€48) – crunchy red fruit, bursts of bramble, a vin vivant – which throws off a reassuring amount of debris. READ MORE We start with sourdough (€6), baked that morning in Bold Boy, the in-house bakery. It's topped with whipped cod's roe and chives chopped with the kind of precision that would earn full marks from @ratemychives on Instagram. A Connemara oyster (€4) with jalapeño granita leaves my mouth tingling, the oyster's brine a prominent note against the heat of the granita. Notions, Francis Street, Dublin 8. Photograph: Alan Betson/The Irish Times And then on to the snacks, at €9 each. Radishes are piled on top of romesco sauce and dusted with hazelnuts. The romesco delivers a rich, peppery depth, lifted with a splash of wild garlic oil. Ham hock croquettes are made with a light hand – hot, loose, and smoky with Gubbeen, with an assertive mustard mayo. If you're a little croquetas-jaded, these will restore your faith. And the tempura of purple sprouting broccoli, dappled in filaments of a light crunchy batter, is glossed with gochujang mayo and dusted with nori powder. The small plates section is where the chef starts speaking in ingredient haiku: oyster mushroom, shimeji, black garlic, tarragon (€12). It is a great dish. The oyster mushroom and shimeji have an earthy, roasted edge, the black garlic smoulders, and the tarragon adds a bit of punch. Notions: From left, radish, romesco, chive oil and hazelnuts; asparagus, guanciale, gnocchi, Parmesan and cavolo nero; Connemara oyster with jalapeño granita; caramelised white chocolate, strawberries and buckwheat sponge. Photograph: Alan Betson Ham hock croquettes, mustard aioli with smoked Gubbeen. Photograph: Alan Betson Sommelier Finn Lowney and chef Andrew Kelly. Photograph: Alan Betson Crispy purple potato, greens, anchovy dressing (€14) turns out to be the dish of the evening. The Ballymakenny potatoes are smashed, cooked in their skins, and just this side of charred. The greens are a mix of rocket, kale and roasted spring onions, and the anchovy dressing is sharp, with a smoky finish pulling the whole thing together. On to the large plates and asparagus, guanciale, gnocchi, Parmesan, kale (€18) is smaller than expected – but the price reflects it. Pan-fried spears of asparagus are nestled alongside gnocchi and crispy cavolo nero in a Parmesan cream, with crispy guanciale adding a punch of salty umami. Iberico pork cheek, nduja, butter bean cassoulet, salsa verde (€26) is a satisfying dish. The meat is tender without falling into 'melts in the mouth' territory; the cassoulet is loose, thick, and rich with nduja heat; and the salsa verde is snappy, vivid with acidity, bringing a welcome counterpoint. For dessert, there's just one option – caramelised white chocolate, raspberries, and buckwheat sponge (€10), an unfussy end. The raspberries are sharp, the sponge is light and nutty, and the white chocolate comes in just enough to soften the edges. An unfussy end: Caramelised white chocolate, raspberries, and buckwheat sponge. Photograph: Alan Betson Andrew Kelly, who heads up the kitchen, has an impressive background – Ballymaloe, Noma , Bastible , Potager – and it shows. The food is intelligent, modern and deeply considered, but never overwrought. The kitchen works with a precision that quietly outclasses the influencer glow in the diningroom. There's technique, sure, but also restraint – the rarest thing in a city still impressed by edible flowers and truffle oil. There's no plate pile-up. No ceremony. The pacing just works. And Notions? For all the irony, all the shrugging cool, here's the joke: it's not style over substance. It's quite simply, substance, styled well. Dinner for three with a bottle of wine was €165. The Verdict: Small plates, natural wine, and no minimum spend. Food provenance: Crowe's Farm, Ballymakenny Farm, McNally Farm, La Rousse and Caterway. Vegetarian options: The menu is primarily vegetarian. Wheelchair access: Accessible room with no accessible toilet. Music: Soul, jazz and reggae.
Irish Independent
20 hours ago
- Irish Independent
Michael Verney: Why are so many of the best GAA games no longer freely available on tv?
Apart from two of the trio being aptly-named in the context of this piece about the GAA's television scheduling fiasco, that is the programming featured across RTÉ One and RTÉ2 at the same time as the ball is being thrown in two blockbuster All-Ireland SFC clashes.
