After a decade abroad, Kevin O’Donnell returned to Dublin from 2 Michelin starred Kadeau to open Comet with his wife, Laura. In this candid interview with The Knife, he talks about creative risk, Bastible’s backing, the pressure of early Michelin hype, homesickness in an airport departure lounge, and why sometimes the most beautiful thing in the kitchen is simply peeling carrots.

From Stockholm to Dublin via Finland, Mickael Viljanen’s journey is one of graft, instinct and quiet ambition. In this candid interview, the Chapter One chef patron reflects on immigration, pressure, Michelin stars and the responsibility of cooking at the highest level; why accolades matter, why humility matters more, and what it really takes to make people leave happier than they arrived.

From spa sanctuaries to destination dining, Northern Ireland’s Galgorm Collection is setting a new standard in luxury hospitality. Discover how this award-winning group – spanning countryside retreats, historic inns and standout city restaurants – is redefining what it means to eat, stay and unwind in style across the region.