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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.  
30 Dec
Chicken Adobo

Well, how was your Christmas? I find it's the couple of days after Christmas that tend to be the most...

16 Dec
smoked salmon platter

As the race towards Christmas is well and truly, your social diary is probably bursting at the seams. As we...

09 Dec
anchovy + butter spaghetti

As the holiday season really starts to sink in this week, it's hard not to get swept away with the...

01 Dec
Chicken and Chickpea Curry

I'm still perfecting my curry recipe but I feel I'm closer than ever to getting the fragrant depth that I've...

18 Nov
Korean Steak Taco with Kimchi

  Korean food is fermented, spicy, fresh and delicious. If you're looking to try it out for yourself, two of my...

11 Nov
Kale + Citrus Salad

Though temperatures have fallen across the country in the last two weeks, that doesn't mean that we have to reach...

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03 Nov
Pumpkin + Gruyère Soup

Pumpkins aren't just for Hallowe'en, you know. I bet there are a bunch of discounted pumpkins for sale in your...

29 Oct
White Bean & Chorizo Soup

The weather in my part of the world has been positively balmy for most of October. This week the temperatures...

21 Oct
Fennel & Sausage Pasta

Is it just me or is there something wonderfully therapeutic about frying onions? If I have a lot on my...