"...brings us to Michelle and Erik, founders of Dublin's blessed trinity of ely winebars.

Mr and Mrs Robson have, for ten years now, proven themselves to be brilliant restaurateurs, with an intuitive understanding of what people want and how they want it. And that is why ely, ely chq and ely hq work. They serve us the things we want, the way we want them: fine wines, good food, great surroundings.

Ten years ago, they opened on Ely Place with that simple mantra. Ten years later, that mantra is made to work each and every day in all three ely's. They have proven in their work that Cool can mean modest, hard-working, understated, generous. They show that Cool can be a part of everything you do: the wines you select and the way you serve them; the attitude and grace of your staff; the design of the rooms in which you work; the confidence to keep things simple, but genuine. That is Cool. That is The Cool.

And now, with a stunning book, "the wine and food of ely through the seasons", they take that Cool to another level. This is a landmark book in Irish food publishing. It is pure gorgeous. The food is amazing. The wine writing is concise and wears its learning lightly. It is witty, and often downright funny. It is everything that ely represents, on the printed page. It is The Cool."

- John McKenna, The Bridgestone Guides, January 2009

"The team behind the hugely successful ely restaurants came together to produce what in fact turns out to be two books in one - a terrific cookbook and a must-have wine reference.

...I love the pasture-to-plate approach; at ely they live this philosophy, not just talk the talk...

They touch on subjects such as choosing, storing and serving wine,how to know if a wine is corked, advice on the best glasses to use and a comprehensive reference of grape varieties. There are little notes throughout the recipes which give handy hints. Illustrated step-by-steps take a closer look at some trickier techniques, such as opening an oyster, or boning a chicken. There's also some great stuff on creating a cheeseboard, serving punchy coffee and mixing cocktails - things that'lI have to say the people at ely know a thing or two about..."

- Darina Allen, The Examiner, 31st January 2009

"ely, the wine bar group, have produced a weighty tome which you can buy either from their outlets or online from www.elywinebar.com at €35.

This book takes you through the seasons, which is something I definitely approve of. Call me an old-fashioned crank, but I don't care for strawberries in winter, game in summer, asparagus in the autumn or wild mushrooms in spring.

Where this book differs from others is that it's also stuffed with wine advice. Ely's ethos has always been to make food that partners with their wine, so this book's thrust is to help you make those food and wine marriages. The recipes are clear, well laid out and the wine suggestions are good."

- Paolo Tullio, Irish Independent, 11th December 2008

"A good cookbook that also provides expert wine information is a rarity but 'The Wine and Food of Ely Through the Seasons' does both. Erik and Michelle Robson opened their first wine bar on Ely Place in 1999 and while their concept of matching great food with wines by the glass has been imitated since, many would argue that it hasn't been bettered. The book contains 70 recipes, arranged according to the seasons, with invaluable suggestions on choosing, storing and serving wine as well as technical information on matters such as shucking oysters and boning chickens. Well worth the €35."

- The Sunday Tribune Magazine, 16th November 2008