Paula Mcintyre is a Chef and Columnist at various publications. She specializes in food and beverages, with a strong focus on agriculture and farming, exploring topics such as beverage production, organic farming, and ranching. Paula's work has been featured in Farming Life, The News Letter, Belfast Telegraph, Lurgan Mail, and MSN.
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United Kingdom (National)
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Paula McIntyre focuses on local food and lifestyle, with an emphasis on seasonal recipes and reviews. Given her focus, she would likely be interested in sources who can provide unique or innovative takes on cooking techniques, particularly related to barbecue, grilling, and general cooking.
As Paula's coverage attributes indicate a strong emphasis on providing reviews and seasonal content related to house & home as well as lifestyle topics, experts offering insights into new food trends or tips for hosting during different seasons may capture her attention. Additionally, those able to offer insightful commentary around specific types of cuisine or trending ingredients could be valuable pitches for Paula's articles.
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By: Paula Mcintyre
Last weekend I was in the Highlands of Scotland judging the British Pig Association’s inaugural Taste Awards.
Paula McIntyre You can of course buy these summer berries all year round. They'll be shipped or flown from far flung places, grown in a heated, soulless greenhouses to grace our winter tables.
The flowers have a scent like lemon with tropical notes. The flowers have a limited season in early summer and will eventually transform into inky, black berries.
There's so much nostalgia around this relatively simple product. I was brought up in Aghadowey, miles away from the nearest shop, and loved it when we visited family friends who lived in towns.
Comber Earlies are the best known but every county has a good spud here. Scrub them to reveal golden thin skins and always cook them in their jackets.
Three of the 56 signatories were born in Ulster as well as John Dunlap, originally from Strabane who produced the first printed version.
Don't get me wrong I like to light up the grill all year round but despite being covered the horizontal rain makes the experience rather unattractive.
Vegetables over fire takes centre stage, plus a sweet and tangy berry dessert
With it we can discard notions for rich, comforting food and concentrate on light, cool flavours. I swim most days in the sea with a friend and we often talk about food.
By: Paula Mcintyre
Celebrate Irish summer with smashed new potatoes, Parma ham, grilled beans and an apricot meadowsweet fool with pistachio biscuits
