THREE Irish EuroMillions punters win life-changing sums as counties revealed
It's a night to remember for THREE separate Irish EuroMillions players who have each scooped truly life-changing amounts.
Although there was no winner of the eye-watering €238,816,941 jackpot on Tuesday evening, three of our own have walked away with major sums.
The lucky numbers in the EuroMillions main jackpot for June 3 were: 12, 15, 38, 47 and 48, with the lucky stars 5 and 7. It's a night to remember for THREE separate Irish EuroMillions players who have each scooped truly life-changing amounts. Pic: Derick P. Hudson/Shutterstock.
While nobody got all the numbers, one player, who the National Lottery have since revealed purchased their ticket in Co Clare, was just one digit away from the massive jackpot. However, the player still walked away with a nice €212,330 by matching five numbers and one lucky star.
The luck of the Irish doesn't stop there, with two separate players claiming a life-changing €500,000 each in the EuroMillions Plus draw.
The lucky digits for this draw were: 11, 13, 25, 27 and 40. Lotto bosses have revealed that the winning tickets for this draw were purchased in Cavan and Kerry. Although there was no winner of the eye-watering €238,816,941 jackpot on Tuesday evening, three of our own have walked away with major sums. Pic: Shutterstock
The huge wins come not long after another Irish EuroMillions player was the last 'Ireland Only Raffle' prize winner, scooping an incredible €255,000.
The lucky winner won an additional prize of €250,000 on top of the usual €5,000 raffle winnings following the May 30 EuroMillions draw.
The winning Quick Pick ticket was purchased on the day of the draw from Duffy's Service Station, Costcutter, Turlough Road, Castlebar, Co. Mayo. The lucky numbers in the EuroMillions main jackpot for June 3 were: 12, 15, 38, 47 and 48, with the lucky stars 5 and 7. Pic: Getty Images
Throughout the month of May, every Tuesday and Friday, the EuroMillions draw featured a special raffle, awarding one player an additional €250,000 on top of the usual €5,000 raffle prize.
Last week's draw was the last one of the month, and the all-important winning raffle number is I-SDZ-53784.
Players are being urged to check their tickets and to contact the National Lottery if they have a ticket with the winning number.
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Irish Examiner
2 hours ago
- Irish Examiner
Air India Flight 182: Cork photographer recalls taking iconic image of 1985 bombing tragedy
One of the most poignant photographs ever printed on the front page of this publication was that of the lines of dead bodies in the temporary morgue set up in Cork for the victims of Air India flight 182. A bomb placed on board the flight by militants exploded off the Kerry/West Cork coast on June 23, 1985, with the plane plunging into the Atlantic. Forty years on, photographer Denis Minihane can still recall second by second the lead-up to snapping that iconic photograph, which also showed a group of medics gathered in the background of the image. Now retired after spending 47 years as a press photographer, the then 26-year-old snapper had been looking forward to a busy afternoon shooting sports photos in Thurles for two Munster hurling games. HISTORY HUB If you are interested in this article then no doubt you will enjoy exploring the various history collections and content in our history hub. Check it out HERE and happy reading But when news broke of the horror air disaster off the west Cork coast, Denis' day took a different turn. He was not to know it as he returned from Thurles to the offices of the Cork Examiner on Academy Street in Cork city centre but his image would become synonymous with the tragedy unfolding in the sea off West Cork. Denis's image from the temporary mortuary set up in the then Cork Regional Hospital was syndicated across the world, and was featured in the New York magazine, Life, which was very influential at the time. Former Irish Examiner photographer Denis Minihane's picture of the remains of victims from the Air India Flight 182 air disaster on June 23, 1985, in a temporary morgue at Cork Regional Hospital (now Cork University Hospital). The world exclusive photograph taken through a window was published in newspapers and magazines all over the world including LIFE magazine and won a news picture of the year award the following year. Photo: Denis Minihane Looking back, the Skibbereen-born photographer said: 'It was the most significant photograph I took in my career really. Sadly it was one of a disaster. Such is life.' Denis retired last year and recalls entering the photographic trade after seeing his father Michael work as a photographer with the then Cork Examiner. After his Leaving Certificate, Denis entered the dark room in the Cork Examiner in October 1976, not knowing that one of the most iconic images of Irish press photography history would his. He recalls: 'On the morning of the 23rd of June 1985, I was marked to go to Thurles to cover two Munster hurling championship games and the 11 o'clock news came on on RTÉ Radio 1 and it said that Air India flight 182 had gone down off the Irish coast. "So we came back to Cork and parked the car and came into the office and it was rather difficult to get into the photographic department because it was packed with photographers who had arrived in Cork from different countries around the world.' He says of himself that he was just a 'young fella' at the time, aged 26. Forty years on, photographer Denis Minihane can still recall second by second the lead-up to snapping that iconic photograph. Picture: Chani Anderson He continues: 'I went out and attended the press conference (at the Regional Hospital) and there was a huge gathering of photographers and camera crews at it. I managed, through enquiries, to find out where the remains of the people taken from the wreckage were being kept and it was a temporary morgue that was set up in the gymnasium. "I got as far as the door and I obviously was not able to get any further so I went around the back of the building and I could see that there was a very high window. "But it was just down to my level so I could just about see in and didn't know if I could get a photograph or not because there was a very high thick net curtain, full length, inside the window, down on to the window sill. "So I could barely see into the room. I was by the window for quite a while and it was getting late in the evening. It must have been 10.30pm, may be 10.30/11 o'clock at night and I saw someone coming towards the window with a ladder and I move, I step back around the side of the building. I thought I had been seen but obviously I hadn't because what it was was that somebody had gone up and opened the window to let some air in to the building. Seeing his chance, Denis decided to have another attempt at seeing into the mortuary and recalls: 'That's how I had a gap of maybe two inches to get the photograph through and I managed to get a few frames.' But even then, he didn't know if his attempt was successful, in a time when photography took more patience than today. He explains: 'In those days, you had to come back to the office and process so I didn't know whether I had a photograph or not and it was a nervous seven or eight minutes developing the film – an anxious wait. Anxious also because it was also an upsetting scene that I had seen. It was a poignant scene.' He recalls seeing the images develop and night editor Liam Moher writing the caption for his now famous image, which included the words 'world exclusive picture'. He says: 'I just didn't understand the significance of it I suppose. It was over my head. I had done what I had done because it was my job and he had asked me to go and do it but I didn't realise how significant the picture was going to be in the following days and years afterwards.' He is mindful of the pain and suffering of the families and friends of those who were lost in the Air India disaster. He continues: Looking back at the photograph now, it evokes memories of that awfully sad day and my heart still goes out to the families and friends of all those people who died so tragically in that awful disaster when the bomb exploded off the Irish coast. The flight was due to stop over in London's Heathrow before travelling to India for stops in Delhi and Mumbai. Passengers were primarily from Canada, but others on board came from India and Britain, as well as other countries. More than 80 of them were children. Two men accused of murder and conspiracy relating to the crash were found not guilty in March 2005. It was alleged that the bombing was plotted by Sikh extremists in Canada as revenge on India for its storming of Sikhism's Golden Temple in Amritsar in 1984. Read More A selection of images chosen by the Irish Examiner picture desk
Irish Examiner
2 hours ago
- Irish Examiner
Darina Allen: It's time to give gooseberries and elderflowers their kitchen spotlight
Quick, the 'catch it if you can' gooseberry and elderflower season is here, but it'll be gone in a flash. I'm sure you've noticed the fluffy white blossoms on the elder trees, not just in the hedgerows around the countryside, but there are plenty in the cities too. Elder is one of our native Irish trees. The flowers have a musky smell which isn't exactly enticing, so some think it's reminiscent of cat urine. But don't let that put you off, both the flavour and aroma are transformed to a wonderfully muscat richness during cooking. Furthermore, the combination of green gooseberry and elderflowers is a marriage made in heaven. Nature has cleverly arranged for the gooseberry and elderflower to be in season at the same time. Wonder who first discovered the combination? I first read about this magical combo of flavours in the late Jane Grigson's Good Things, one of my most treasured cookbooks, the fourth edition has just been republished by Grub Street, bang on time for the gooseberry season. Jane devoted a whole chapter in Good Things to gooseberries. I was thrilled when it landed on my desk a few weeks ago, it brought childhood memories flooding back of picking the green gooseberries off the prickly branches with the promise of gooseberry pie for supper. Something I am perfectly happy to do because the reward is so delicious. However, a few years ago, one of the gardeners showed me how to strip the berries from the bush without getting scratched, so here's the tip: cup your hand over the leaves on the branch close to the main stem, then pull your hand firmly towards you. The leaves cover the thorns, protecting your hands. Otherwise, you'll need to wear a leather glove to protect your hand from the spikes, a much slower method. You'll need to top and tail each gooseberry before cooking. A zen activity provided you're not in a hurry – lean into it and enjoy. At present, gooseberries are hard and green, the recent rain helped them to swell on the bushes, but they are still super tart. They will soften and ripen to a rich red colour later in the summer. Certainly not for nibbling raw but perfect for tarts, compotes, crumbles, jellies, fools and fritters. By the way, gooseberries freeze brilliantly. Just fill them into strong Ziploc plastic bags, they won't adhere to each other and are easy to top and tail while frozen. For best results, use within 6 months. Gooseberries are also super nutritious Elderflowers too, are not just a pretty flower, they have many essential vitamins, including vitamins E, B1, B2, and B3 complex and a little vitamin C. They're known for their anti-inflammatory, antibacterial and antioxidant properties. All very important. Later in the year, elderberries have a whole other set of nutrients and a much higher vitamin C content to help protect against winter colds and flu. The substantial amount of fibre helps to prevent constipation but they're not around until autumn so let's enjoy the elderflowers and gooseberries while they last. Roast Pork with Crackling and Green Gooseberry Sauce recipe by:Darina Allen You will need to order the joint ahead to ensure that the rind is still on – no rind means no crackling! Servings 8 Course Main Ingredients For the pork: 2.25kg loin of organic free-range pork with the skin rind intact coarse salt or Maldon sea salt 2 tbsp chopped herbs (parsley, thyme, chives, marjoram, savoury, perhaps very little sage or rosemary) salt and freshly ground pepper For the sauce: 275g fresh green gooseberries stock syrup to cover - 110ml water, 75g sugar – 175ml approximately a knob of butter (optional) Method For the pork: Preheat the oven to 190°C/Gas Mark 5. Score the skin at 5mm intervals running with the grain – let your butcher do this if possible because the skin, particularly of free-range pork, can be quite tough. This is to give you really good crackling and make it easier to carve later. Dry brine the pork. Put the pork skin-side down on a chopping board, season well with crunchy sea salt and black pepper and sprinkle with freshly chopped herbs. Allow to dry brine for several hours or overnight. Dab off with kitchen paper. Roll the joint tightly and secure with a slipknot, then repeat at the other end of the loin. Work your way towards the centre, tying the joint at about 4cm intervals. Sprinkle some salt over the rind and roast the joint on a wire rack in a roasting tin. Allow 25-28 minutes per 450g. Baste here and there with the rendered pork fat. While the meat is in the oven, follow the recipe to make the gooseberry sauce. Just before the end of the cooking time, remove the pork to another roasting tin. Increase the oven temperature to 230°C/Gas Mark 8 and return the joint to the oven to further crisp the crackling. When the joint is cooked the juices should run clear. Put the pork onto a hot carving dish and leave it to rest for 10-15 minutes in a low oven before carving. Serve two slices of pork per person with some gooseberry sauce and garnish with rocket. Rustic roast potatoes and a seasonal green salad would also be great. For the sauce: Dissolve the sugar in the water and boil together for 2 minutes. Store in a covered jar in the refrigerator until needed. Top and tail the gooseberries, put into a stainless steel saucepan, barely cover with stock syrup, bring to the boil and simmer until the fruit bursts. Taste. Stir in a small knob of butter if you like but it is very good without it. JR Ryall's Green Gooseberry Tartlets recipe by:Darina Allen This is a terrific recipe to have up your sleeve. These tartlets are ideal to serve after a simple lunch or even a formal dinner. Servings 30 Course Dessert Ingredients 1 quantity Cream Pastry (see below), chilled flour, for dusting 700g green gooseberries, topped and tailed 220-290g caster sugar softly whipped cream, to serve For the pastry: 110g plain flour 110g cold salted butter, cut into 5mm cubes 150ml cold fresh cream Method For the pastry: Place the flour into the bowl of an electric mixer fitted with the paddle attachment and then add the butter. With the mixer on low speed, rub the butter into the flour. Keep an eye on the mixture as it is being worked by the paddle. If overworked, the mixture will form a shortbread-like ball! Before this happens, when the butter and flour are on the cusp of coming together, pour in all of the cold cream and continue to mix on a low speed until a smooth pastry forms, about 1 minute. Wrap the pastry with baking paper and place in the refrigerator to chill overnight. Always roll cream pastry straight from the fridge. If the pastry comes to room temperature it will be too soft to handle! For tartlets: Place the cold pastry on a generously floured work surface. Sprinkle flour over the top and roll to a thickness of 3mm, using a rolling pin. Cut the pastry into disks using a 7.5cm round cutter. Transfer the disks of pastry to a shallow, flat-bottom bun (muffin) pan, lining each well with a circle. Place the lined pan in the refrigerator to rest for 15 minutes. Shake excess flour from the pastry scraps, gather them together, wrap in baking paper and place in the refrigerator. The scraps can be re-rolled again when they are properly chilled and used to make another batch of tartlets. Cut the gooseberries in half and arrange them cut side up on top of the pastry. It takes 7-8 halves to fill each tartlet depending on the size of the berries. Sprinkle a scant teaspoon of the sugar over the berries in each tartlet and bake straight away for about 20 minutes, until the sugar begins to caramelise and the pastry is a deep golden colour. While the tartlets are baking, line a heatproof tray with parchment paper and sprinkle a thin layer of sugar over the paper. Remove the tartlets from the oven and transfer them from the bun pan to the sugared baking paper while still hot. Arrange on a pretty plate and serve warm with softly whipped cream. From Ballymaloe Desserts by JR Ryall published by Phaidon Elderflower Fritters recipe by:Darina Allen These are super easy to make, very crispy and once you've tasted one, you won't be able to stop! Serve these straight away with delicious elderflower cream. Servings 4 Preparation Time 10 mins Cooking Time 10 mins Total Time 20 mins Course Dessert Ingredients For the fritters: 110g plain flour pinch of salt 1 organic egg 150ml lukewarm water 8-12 elderflower heads caster sugar sunflower oil for frying For the cream: 300ml cream 1-2 tablespoons elderflower cordial Method Sieve the flour and salt into a bowl. Make a well in the centre and drop in the egg. Using a whisk, bring in the flour gradually from the edges, slowly adding in the water at the same time. Heat the oil in a deep-fat fryer to 180°C. Hold the flowers by the stalks and dip into the batter (add a little more water or milk if the batter is too thick). Fry until golden brown in the hot oil. Drain on kitchen paper, toss in caster sugar and serve immediately with elderflower cream. For the cream: To make simply add the elderflower cordial to the cream and whisk lightly. This should be very softly whipped. Seasonal Journal Common Knowledge – Introductory to Fermentation on June 28 This one-day course takes place at the Common Knowledge Centre in Kilfenora, Co. Clare. Enter the realm of plant and fungi-based knowledge to explore the ecology of microbes, engage in discussions on how to reduce food waste, incorporate food medicine, decolonise our food-ways, as well as take home new skills and ferments to steward and share. How to preserve and transform fresh vegetables How ferments play a role in a healthy gut biome and nutrition The science behind fermentation The diverse cultural practices and lifeways that inform contemporary fermentation — to give you a foundation rooted in historical, cultural, and practical methods.
Irish Examiner
2 hours ago
- Irish Examiner
20 years of YouTube: 'We couldn't have predicted how the platform would evolve'
What toppled Egyptian president Hosni Mubarak, launched the careers of Justin Bieber and Ed Sheeran, and gave the world Gangnam Style and K-pop, sneezing pandas, and Mr Beast? Yes, YouTube. Happy 20th birthday to the video-streaming platform with three billion users in 100 countries, the world's second biggest search engine, and a billion hours of content a day. Crikey. Has it really been 20 years? Beloved of everyone from primary school kids to their grannies and everyone in between (in our house it's a verb), the existence of YouTube came about thanks to two very different events in 2004 — the Asian tsunami and Janet Jackson's nipple at the Super Bowl. Back then — for very different reasons – it was hard to find footage of these two events online. This gave three tech bros working at PayPal an idea for a video-sharing platform. Originally launched on Valentine's Day 2005 as a potential dating site — the three co-founders, Jawed Karim, Steve Chen, and Chad Hurley were self-declared geeks in need of dates — its initial slogan was 'tune in, hook up'. But the stampede of people uploading dating video profiles failed to materialise, so the three guys opened the platform to everyone — the first video, uploaded in April 2005, was a grainy 19-second clip of Karim at San Diego zoo in front of the elephants, titled 'Me At The Zoo'. Not long after, in October 2006, Google bought YouTube for $1.65bn — a year after Rupert Murdoch's NewsCorp had bought the now long-dead platform MySpace for $580m. 'We're the stage, you're the performers,' Hurley told the public. And behold, a new internet species was spawned — the YouTuber. Nobodies in their bedrooms became somebodies earning serious cash — remember Zoella? PewDiePie? Today's top three biggest YouTubers are Mr Beast (390m subscribers), T-Series (293m subscribers), and Cocomelon (193m subscribers). You might not know who these people are if you're Gen X and use YouTube for music, film, or how-to tutorials rather than following the YouTube-famous. Yet so many YouTube cultural moments are cross-generational — a YouTube 20th video in the form of a RickRoll has had a billion plus views to date (YouTube has its own constantly evolving language — the Rick in a RickRoll is Rick Astley). In Ireland, some YouTube classics include The man who fell on the ice, Singing priest, Irish man fights with sat nav, and The Spark. Silly, fun, heart-warming, shared and shared and shared. Alison Lomax, MD of YouTube in UK & Ireland: 'We've seen a lot of growth in the Irish YouTube community and economy and want to bring it together. If you're a YouTube creator and work on your own it can be quite lonely — having that peer group [of fellow creators] means people can learn from each other". Photograph Moya Nolan. A LIGHTBULB MOMENT Alison Lomax is CEO of YouTube for Ireland and the UK. After 11 years at Google — she's been working in tech and creativity since the days of dial-up — she moved to her current role at YouTube two years ago. Based in London, she regularly pops over to Dublin — on the day I speak with her, she's here for an event celebrating Irish YouTubers. 'What's fascinating about my job is that no two days are the same,' she says. 'It's incredibly broad and varied, there's always a lot to think about — everything that's happening in the UK and Ireland is happening in my inbox. 'We've seen a lot of growth in the Irish YouTube community and economy and want to bring it together. If you're a YouTube creator and work on your own it can be quite lonely — having that peer group [of fellow creators] means people can learn from each other. "When the first video was uploaded in 2005, there was no such thing as a creator, let alone a creator economy. People have gone from vlogging in their bedrooms to building studios and having meaningful careers off the back of their YouTube business. 'Another big difference we've seen is, as well as all the genres involved, is the breadth of partners involved — now we work with news publishers, sports partners, broadcasters like RTÉ, businesses keen to partner with YouTube to reach younger audiences and also reach a more global platform.' This involvement of traditional media outlets began in 2005 when US broadcaster NBC had a lightbulb moment. Early YouTube uploaded an NBC-owned Saturday Night Live clip, Lazy Sunday, and NBC sued — before realising that an SNL clip going viral on YouTube was actually a good thing. A very good thing. 'That change in decision making was quite a pivotal moment in YouTube's history. What we see now with big partners globally is their understanding of the role YouTube plays, how it can complement what they're trying to achieve. We are a redistribution platform,' says Lomax. Creators — the people uploading self-created content — and YouTube split the revenue from the uploaded content 55%/45%. 'Over the past three years, we have paid out $70bn to creators, partners, and musical artists. YouTube is a unique revenue-sharing model that no other platforms have at this scale. It's what has allowed creators to build their businesses on YouTube. It's revenue that they get week in week out.' Being famous on YouTube can open all kinds of doors. The Sidemen, a group of eight friends who post comedy, vlogging, and gaming content, are popular with teenagers — they're worth around $50m. 'The Sidemen launched 10 years ago, and are now probably the UK's biggest creators,' says Lomax. 'They have a vodka brand, chicken shops. They had a charity football match at Wembley recently and it sold out faster than any other football match, they raised £6m. They're celebrities. 'Anyone with a phone and an idea or a passion can build a business, which means the representation is from all over, from rural as well as urban areas, all over the world,' she says. 'Global distribution means that for a local creator, the majority of their content is watched outside of their country, so they can reach a global audience. 'Allie Sherlock is a great example, from the days of busking in Grafton St, she now has a huge YouTube channel [6.28m followers] and is well known in the US. I think YouTube is super-interesting when it comes to music, you have big artists who have launched their careers on YouTube, and genres like K-Pop. It's really positive.' Well, mostly. But like every other corner of the internet, there's toxicity, particularly in the so-called manosphere. Alison Lomax, MD of YouTube in UK & Ireland: 'Our view is that generative AI is going to power human creativity, not replace it. But with AI, there are obviously areas where the platform has needed to evolve, and areas where we've needed to look at our policies to see how they've needed to change." Photograph Moya Nolan. THE DARK SIDE OF THE TUBE Recent research from Dublin City University showed how the recommender algorithms on YouTube and TikTok fed 10 sock-puppet male-identifying accounts on blank smartphones 'masculinist, anti-feminist, and other extremist content irrespective of whether they sought out general or male supremacist-related content, and that they all received this content within the first 23 minutes of the experiment'. Yikes. So what does YouTube do about harmful content — misogyny, white supremacy, far right extremism? Why is the algorithm allowed to push toxic content with the potential to reinforce and influence harmful behaviours? To spread misinformation, to amplify the deranged toxicity of fringe groups and individuals? To proliferate far right content? Is it because, as outlined in Facebook whistleblower Sarah Wynn Williams' book Careless People, spreading hate and far right extremism is extremely profitable? 'It's a societal challenge,' says Lomax. 'We have guidelines and policies about hate speech, and policies which prohibit content that has hatred towards any individuals or groups based on certain attributes, and we enforce this really rigorously. We have a 20,000-strong trust and safety team, and we work around the clock to make sure that any content which violates our policies is removed from the platform.' Andrew Tate, the online face of toxic masculinity, was permanently banned from YouTube in 2022 (unlike on Elon Musk's X, where he currently has 10.7m followers). 'We terminated his channels for multiple violations. He cannot own or upload onto any YouTube channel, or reupload any content,' says Lomax. 'He has no channels.' She explains how the platform deals with removing harmful content, which is done retroactively, that is, it has to be up there in order to be taken down. 'We have AI, which everyone thinks is new, but has been part of our platform for a long time. That's the first step.' Content flagged by AI is reviewed by the trust and safety team which is made up of 20,000 humans. 'We publish quarterly reports where we share the percentage of content which violates our views — the last one was 0.1%. It will never be zero, but we want it to be as close to zero as possible. We have removed over 236,000 videos which violated our hate speech policies.' YouTube Kids, launched in 2015, is aimed at tweens too young to have access to the platform (you have to be 13 or older), with parental controls around content, watch time, and search history. 'We also work with independent child development specialists and we have an independent youth and family advisory committee made up of independent experts who consult with us on our safety and age appropriateness from a content and platform perspective,' she says. 'We are always looking at ways we can protect children at all different stages. It's critical for us. Online safety is the most important thing for the platform.' SHORT SHORTS YouTube is famous for mutating to survive. When, for example, TikTok came along, YouTube responded in 2020 with YouTube Shorts, offering YouTube users a TikTok-like experience. And while AI has played a long-term role in scraping harmful content from its millions of uploads, how is generative AI impacting the platform? 'Our view is that generative AI is going to power human creativity, not replace it. But with AI, there are obviously areas where the platform has needed to evolve, and areas where we've needed to look at our policies to see how they've needed to change. "Last year, we launched creative disclosure labelling, which means there's a label required if someone has altered the content. It's now required that this is disclosed, and in some cases a watermark is shown on the content itself. So this means creators are transparent about which content is AI and which isn't.' Another innovation is content ID — if you own content, and someone else uploads it in a user-generated content way, you can claim it and monetise it. 'It's protected under your copyright. Which is a good source of monetisation for creators and partners. It's a way of expanding systems we've built over the years to protect creators, because ultimately our business is only successful if it works for creators. It's an ecosystem based on trust. We want users to know what is real and what has been created by AI. And deepfakes are subject to our community guidelines the same as any other content.' As tech and our human responses to it continue to develop at warp speed, it's impossible to predict what YouTube, and the digital ecosystem in which it exists, will look like in the future. Or does Lomax have a crystal ball? She laughs. 'Looking back over the past 20 years, we couldn't have predicted all of the different changes and how much the platform has evolved. 'We're constantly responding to user behaviour changes and also to changes within the media landscape as well. We've made so many big pivots over the years that it's really difficult to predict the next 20 years.' She'd like to see more acknowledgement for the role of YouTube creator as a legitimate career path. 'How do we and businesses and the government support this creator economy and recognise its growth potential within the creative industries? It's a real incubation for talent. We want YouTube to be the most rewarding platform, creatively and financially.' Cork busker Allie Sherlock has been one of Ireland's great YouTube success stories. Pic: Marc O'Sullivan IRELAND'S MOST-FOLLOWED YOUTUBERS 1. jacksepticeye - 30.9M The Athlone-based gaming YouTuber started his channel in February 2012, achieving a milestone one million subscribers just two years later in August 2014. More than a decade on, he is Ireland's most-followed creator. He's also got his own coffee brand, Top of the Mornin' coffee. 2. Nogla - 7.41M After 12 years on YouTube, the Limerick YouTuber has cemented his place as our second most-followed content creator. 3. Allie Sherlock - 6.29M The 20-year-old Cork native regularly draws crowds busking on Dublin's Grafton Street, but her astounding success on YouTube has given her a global reach. She went viral smashing covers, but now she's releasing her own original music. 4. Inventor 101 - 5.89M This DIY channel says its based in Ireland, but its creator has kept their identity a secret. They upload "inventions and science experiments" every week. 5. Kauczuk - 5.24M The Meath-based 27-year-old has gained a following sharing videos of himself creating stunning pieces of art.
