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About Forkful
We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

Indulge in these sweet | savoury cupcakes that bring a zesty zing to your cupcake time. lemon + thyme Cupcakes When it...

Cherries are the joy of July. We bought two boxes of plump, bright Spanish cherries from one of the wholesale...

_MG_5040 These recipes first appeared in Insider Magazine in The Irish Independent on July 3rd. We figure everyone should be armed with the blueprint for a great BBQ sauce and a recipe for a good, crunchy coleslaw that they can call upon at times of need. Whether it’s World Cup Fever or a touch of American patriotism that has you cooking for a crowd this weekend, our BBQ chicken drumsticks and apple and fennel coleslaw always go down a treat.
_MG_2996 These recipes first appeared in The Irish Independent's Insider Magazine on Thursday 26th June.  We’ve been following the progress of Katie Sanderson’s Dillisk food project, a pop-up restaurant on the edge of Connemara that while be serving all things local, foraged and pickled. It’s their opening night tonight and we believe pickled radishes will be on the menu. So we were inspired to create our own until we get a chance to visit Dillisk. They’re great in a sandwich or a salad but our favourite way to eat them is on top of shredded beef tacos.