Search Results for 'Food and drink'

This recipe from Bord Bia is a great way to serve pork chops in summer, with tomatoes and aubergine plus cheese to make a filling family meal.

This speedy pasta dish makes the perfect midweek meal. The leeks add a slightly sweet flavour and pair really well with the bacon.

It was confirmed this week that Grá Chocolates has agreed a two year sponsorship deal with the Galway Races, but the partnership’s origin is based on a historic connection with the racecourse.

Carna’s recently launched Community Cafe has donated €1,000 to the Red Cross Ukraine Appeal thanks to the village’s love of tea, cake, and a good old chat.

There are just a few simple steps in making this delicious pork roast. The spices add great flavour to both the pork and the gravy.

Pork and ham/bacon are versatile, tasty, and can be used in a large variety of dishes, suitable for everyday meals and special occasions. As part of its pork, ham, and bacon campaign for 2022 Bord Bia is highlighting the versatility and ease of cooking pork and ham/bacon in tasty, inspirational, meals.

Win Afternoon Tea for four and a glass of Prosecco at The Hardiman

Colleran auctioneers has been favoured with the sale of one of Galway’s much loved, successful, and award winning food emporiums. Mortons of Galway was established in 2003 by Eric Morton, continuing a family tradition started by his grandparents Charles and Esther Morton when they opened their first store in Dublin in 1934. Now known throughout the west as a quality food outlet, Mortons of Galway is known for the excellence of its food products which include an in store bakery, delicatessen, local fresh fruit and veg, butchers, fish counter, and a very large selection of quality fine wines and foods.

Leonard Catering Ltd, the team behind Peggy’s Bar & Restaurant, The Red Gap Bar & Restaurant, and McHugh’s Traditional Pub & Restaurant, have announced the opening of their new venue, The Village Inn Bar & Restaurant.

Pizzas have always offered the chance for experimentation. Their inviting bases are a blank canvas for the most adventurous of culinary artists. It is not mere coincidence that this dish should have originated in Italy, the home of many of civilisation's great creatives.