Who am I? 

If you’ve a taste for Irish food and drink, love to hear what’s going on in the food industry or are in general a geeky individual like myself, you’ve come to the right place!

Welcome to Spill the Beans a blog aimed at celebrating my intense love for food while slipping in many sneaky, nerdy references when I can.


Ballymaloe-certified with a Distinction in Wine and a Food Hygiene and Safety HACCP certificate, I’m keen cook and a food writer.

These days I blog about food here and travel blog with my Mom at Before My Mam Dies.

Media background

Most recently I worked as Cooks Academy’s Digital Content Manager. In the past I worked as a Staff Writer for Her.ie, a community journalist with WorldIrish before its merger with Irish Central, as well as being the content editor for JustEat.ie and an intern journalist at Storyful.

My work has been featured in The Irish Times, Image Magazine, Her.ie, WorldIrish and I’ve been interviewed on regional and national radio, television and internationally in The New York Times.

You can contact me at: unaminh[at]gmail[dot]com or through Twitter @unakavanagh or you can find me on Facebook here. I’m always open to new ideas.

Now for the boring stuff…

What you find mostly on this site will be informative mixed with my personal opinion, with recipes and photographs being my own – unless stated otherwise.

Please do not use my content in any way without my permission, but if you’d like to use it, feel free to drop me an email or message.

While I do love to receive feedback and comments on posts, any messages that are abusive or off-topic will be removed.

10 thoughts on “About”

  1. Una, it was lovely to meet you last Friday at BITE. I really enjoyed talking to you. I have had a quick click around your blog and I love it so far! I can’t wait to delve into it a bit more. Hope to see you around since we live so close!

    1. Hi Agnieszka! I’m not too sure if anyone sells it I’m afraid because I’ve only ever foraged for it on the coast. It can be found in abundance there as long as you make sure it’s not by the roadside.

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