
To teenage me, caring about exams felt like conforming. My kids are different
It's not really exam weather, which is a minuscule mercy for all the young people sitting down at desks in school halls across the country. I don't remember much about the
Junior Cert
which in my day was called the Inter Cert, but I'm nearly sure it was exam-season sunny back then.
In contrast, my daughters set off last week for their first exam under gloomy skies, clutching Leap cards and small plastic bags of pens and stationery. One daughter left her phone at home – 'too distracting' – but rang me from a friend's mobile minutes before the English exam so that I could read her some quotes from the battered flashcards she had left scattered across the kitchen table.
She was hoping for a question that allowed exploration of her views on the character of Portia in
Shakespeare's
The Merchant of Venice. 'Her ingenious, immovable and intelligent self enables her to find a way around all obstacles,' my daughter had written on a bright yellow card in blue pen. 'Because she is a woman, her father is still controlling her even from the grave.'
[
Broadcaster Andrea Gilligan on the Leaving: 'I think the A-level system in Northern Ireland is far superior'
Opens in new window
]
'I have a whole feminist thing about Portia, Mum,' J told me as she went off to get the bus to her first State exam. 'Examiners totally eat that stuff up.' We had marked the auspicious occasion earlier by blasting out the song Drive It Like You Stole It from John Carney's film Sing Street, which is part of the curriculum. 'This is your life, you can go anywhere/You gotta grab the wheel and own it/You gotta put the pedal down/And drive it like you stole it.' My other daughter P danced about in the kitchen, energised by the message, and I thought about this wonderful world we live in where
English
in the Junior Cert now includes studying Carney as well as
Heaney
.
READ MORE
I watched the two of them leave and felt a bit emotional. I wasn't sure why but hearing Heaney's Mid-Term Break read out as part of a last-minute cram over breakfast definitely didn't help. The exams marked another milestone for the girls, I suppose. I rang a friend with daughters also doing the Junior Cert. She was teary too. We talked about how proud we were of them but also about the privilege of even being able to do exams when there are a 1½ million girls and young women being subjected to gender-persecution in Afghanistan, banned from attending secondary school or university, who would give anything to be in their position.
We marvelled about how prepared our daughters seem to be, how invested in the challenge. I had been neither prepared nor invested in the lead-up to the Inter. I didn't care. My not caring was the bluntest form of rebellion. Caring about exams, according to teenage me, was too much like conforming. In fairness to her, she was a mixed-up kid.
In yet another contrast, my daughters have spent much of the past couple of months in their local Starbucks or the library studying their heads off. Self-motivated, I think you'd call it. All I know is that I can take no credit for their industry. And while Starbucks might seem like an odd study hall, I'm assured the coffee chain is conducive to academic preparation. At various libraries across the city, from Kevin Street to Raheny, they've been congregating in groups with friends, going through their topics in studious solidarity.
The wonderful innovation that is transition year will wipe the slate clean
The relief that I was not having to nag them to hit the books was immense. I just didn't have it in me to nag. Whatever about the
Leaving Cert
, the Junior Cert really doesn't matter except as a practice run for that more significant and consequential exam and I was never going to pretend otherwise. Anyway, the wonderful innovation that is transition year will wipe the slate clean and then, in fifth year, all the people who flailed or foundered in the Junior Cert can find fresh motivation. Or not. And in the end, they won't be defined by exams or points or
CAO
options or by how much history or Shakespeare they could regurgitate as a teenager but by who they are as people. By how they made other people feel. There are no State exams to measure that.
However it goes when those exam results envelopes are opened, all over the country, thousands of variously prepared or motivated young people have presented themselves to be examined. No matter what the outcome, they deserve our praise and admiration. These ingenious, immovable and intelligent boys and girls have been putting their best feet forward whatever that 'best' looks like, and we know 'best' is different for everyone depending on their personal circumstances. Some of them have parents who can afford maths grinds and Starbucks coffees, some know what it's like to go to school hungry or to have to study quadratic equations in a noisy hostel for the homeless.
Watch them all now, on the final lap of this gruelling exam course. Grabbing the wheel. Driving it like they stole it. Legends, every single one of them.
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Notions restaurant review: This is intelligent, considered food, without ceremony
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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. 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Irish Times
8 hours ago
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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. 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Irish Times
10 hours ago
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Jane Austen Wrecked My Life review: Sparky dialogue and hearty comedy carry this lovely, mischievous film
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