Search Results for 'Irish cuisine'
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“How often do you see a breakfast review in the weekend restaurant columns?” Georgina Campbell, president of the Irish Food Writers’ Guild, asked when launching the Irish Breakfast Awards 2017 in Dublin. This awards scheme, organised in association with Fáilte Ireland, was designed to highlight the importance of the Irish breakfast to international visitors to Ireland and domestic travellers, and aims to support the use of Irish foods and quality produce as part of the Irish breakfast on offer.
Dulse is the re-invention of the old Mulberry’s in Barna Village Centre, now almost a suburb of ever growing Galway city. Mulberry's was a surf and turf sort of place. It did a good selection of fish — crab claws, sole on the bone, monkfish, and mussels all featured. You would find dishes such as slow roast pork belly with broad beans, pea puree, and calvados reduction and prettily plated McGeogh's Smoked Black Pudding, with sweet potato puree, asparagus, and caramelised apple. Ballyhoura mushroom risotto with aged parmesan and truffle oil or pan-fried fillet of sea bass would arrive on a bed of warm fennel and orange salad and lemon sorbet with prosecco with a selection of perfect little berries floating on the surface. The reception area and cosy wine bar also served a few tapas-style dishes — crab cakes, prawns pil pil, calamari, spicy meatballs, or chicken liver paté. There was a comfortable waiting area also to accommodate the busy takeout trade of pasta and bistro dishes.
Happy New Year everyone, can you believe that it is 2017 already? Where did that year go? There’s been a chill in the air in the past week, my windscreen is frozen every morning.
The winter nights are setting in, the hour will soon change, and it is starting to turn wintry. Luckily there is a bit of sparkle on its way too with Christmas to liven up those winter nights. So dig out that party dress and get planning. Dulse Restaurant in the pretty seaside village of Barna, just a short drive from Galway city, is the perfect spot for celebrating Christmas. With a mouthwatering Christmas menu, gorgeous cocktails, and a super-stylish interior, this is the ideal place for lots of seasonal cheer and fun nights out with groups of friends and work colleagues.
It is official: black pudding has been declared a superfood for 2016, joining seaweed, black beans, avocado oil and birch water on the list.
THE CHRISTMAS indulgence of food and drink may be over with the arrival of the lean and austere month of January, but Galwegians will have a chance to indulge in all manner of cuisine, indeed a century of it, when the Galway Food Festival returns.
The Galway Food festival now in its 4th year will take place over the Easter bank holiday weekend from Thursday 2nd to Monday 6th April.
This Easter Monday, April 6, An Púcán will present an evening of Irish food and whiskey pairing with Teeling Irish Whiskey as part of this year’s Galway Food Festival.
Galway chef, Jp McMahon has been announced as a speaker at the prestigious Ballymaloe Literary Festival.
Many crimes against food are committed by pubs claiming the dubiously desirable title of 'gastro'. Carefully sourced artisan produce are carelessly piled into sub-standard baps. Bags of breaded mushrooms and nuggets are pulled from the freezer, deep fried, and shovelled onto local organic leaves, melting them to pondweed. A sandwich of home baked ham with a fine Irish cheese will sit on the same plate as the mass produced claggy coleslaw from the catering tubs. The intention is there, but the Devil, as they say, is in the detail.