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Practically any food that can be battered and thrown into a deep fryer ends up with a cult following at some point. Fried pickles have been particularly prevalent in sports bars and restaurants in America over the past several years, the sweet, sour, and crunchy snack has roots only dating back to the 1960s. The first known printed fried pickle recipe was in the Oakland Tribune on November 19, 1962, for “French fried pickles”. That recipe called for using sweet pickle slices and pancake mix, yuck! The restaurant with the most verifiable claim over the invention of the fried pickle is the Duchess Drive-In, Arkansas, which put them on the menu in 1963. The inventor of the snack was restaurant owner Bernell “Fatman” Austin, whose restaurant was located directly across from a pickle factory. It seems he had some hamburger dill pickle chips, threw them in catfish batter, and charged 10 cents for a basket of 10, they took off like crazy.

The burger bandwagon rolls on and on. We have seen the rise and fall of hot dogs, ribs, and burritos, but the popularity of burgers never seems to die. While we have compiled our own lists of where is best in Galway for fish and chips (Hooked), the best sandwich (Entrepans), pizza, fries, coffee, and more, for a long time even though almost every menu in town has a burger listed on it, there is none that really stands out from the crowd.

Supermac's continues the charge to end the race to the bottom for fast food in Ireland, by continuing to take the public's need for transparency and provenance into account.

This has been the week that saw McDonald’s announce the launch of an ‘artisan’ burger to be called the MacMór, which aims to use Ballymaloe Relish, Charleville Cheddar, Dawn Meats beef, and Dew Valley bacon. The idea of McDonald’s selling anything ‘artisan’ came as a surprise to many in the food world, and it seems now that the company will have to change the description to something a little less aspirational.