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Travel Guides

Eat Spain Drink Spain: 30 Spanish Restaurants, Tapas & Wine Bars To Try across Ireland

Ireland's annual celebration of our Iberian neighbours' culture and cuisine once again delivers delicious dividends

Oct 11, 2025 • Russell & Patrick

Everywhere We Ate In: Gothenburg, Sweden

For paid subscribers: a hit-list recounting every single stop from one of our recent trips...

May 27, 2025 • Russell & Patrick

Everywhere We Ate In: Paris, France

For paid subscribers: a hit-list recounting every single stop from one of our recent trips...

Feb 9, 2025 • Russell & Patrick

Chip Paper

Chip Paper

Long-reads, Deep-dives and Guides | Long-Form Food Writing by Patrick Hanlon & Russell Alford

Recommendations

Ciara Ó hArtghaile

Vittles

Notes on a Napkin

Dan O'Regan

Beth O'Brien

Rachel Khoo

Restaurant Reviews

Review: Roe, Canary Wharf

Chefs with One Direction levels of fanfare confidently translate digital dominance into a captivating IRL experience at the base of a Canary Wharf…

Nov 12, 2025 • Russell & Patrick

Review: Ploussard, Battersea Rise

From fried chicken shop to fine dining with French finesse, wine bar-restaurant Ploussard plumps SW London's bistro game near-perfectly

Nov 6, 2025 • Russell & Patrick

The One Restaurant Review That Still Leaves a Sour Taste...

120+ reviews penned in national print and only one sticks out like a sore thumb for us, where we considered walking out moments after walking in. Let's…

May 22, 2025 • Russell & Patrick

Restaurant Experiences That Altered our Brain Chemistry [Part 2]: Ekstedt, Stockholm

Second in the series of restaurant experiences that re-wired our brains and revolutionised dining for us, Niklas Ekstedt's eponymous restaurant in…

Mar 15, 2024 • Russell & Patrick

Review: Gloria Osteria, Dublin

In our latest restaurant review for Chip Paper we make an anniversary date at the table everyone’s talking about: Gloria, Dublin’s newly-arrived plush…

Jan 8 • Russell & Patrick

Condiment Curiosity

Condiment Curiosity: Lotus Biscoff® (Original Caramelised Biscuit Spread)

Eighth in the series, the Belgian sweet, cinnamon-spiced spread born from crushed biscuits - sometimes known as "crack in a jar" - continues to…

Jan 29, 2025 • Russell & Patrick

Condiment Curiosity: Maille Dijon Mustard

Seventh in the series, can you believe a city is known the world over for a single condiment!? But how did Dijon mustard come to be and what's Maille…

Oct 16, 2024 • Russell & Patrick

Condiment Curiosity: TABASCO

Sixth in the series – the ubiquitous hot sauce that hails from America's Deep South and has an unlikely Irish heritage…

Apr 16, 2024 • Russell & Patrick

Condiment Curiosity: Marmite (and Vegemite)

You either love it or hate it, as they say, so how has such a divisive condiment endured so long and become so iconic? Fifth in the series, here's our…

Feb 29, 2024 • Russell & Patrick

Condiment Curiosity: Sriracha

You've got a bottle of sriracha in your kitchen, right? That clear squeezy bottle with its crimson contents and cute little lime green pointed hat…

Aug 24, 2023 • Russell & Patrick

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