Search Results for 'Jess Murphy'
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This year’s Galway International Oyster & Seafood Festival, a highlight on the Wild Atlantic Way Calendar, runs from 28th to 30th September 2018, a festival 64 years in the making celebrating an Irish tradition thousands of years old. Galway, the country and this iconic festival may all have changed over those 64 years but what the Galway International Oyster & Seafood Festival celebrates is timeless – that unchanging Irish tradition and treasure, and the ongoing pleasure given by those little heroes in a half shell.
As far as dining out goes we have the cyber diners, those among us who obsessively watch social media, hoping to be the first to get a taste of the latest new restaurant opening. There are the traditionalists who are entirely committed to a favourite restaurant, spending every special occasion meal there, from birthdays to date nights and all family gatherings. Then there are the increasing numbers of destination diners, serious food lovers who think nothing of travelling overnight just for a meal — throwing a toothbrush in a bag and driving across the country for dinner at the latest ‘hot’ chef’s restaurant, no matter how obscure the location.
Galway Westends leading lights Kai Restaurant on Sea Road and Dela Restaurant on Dominick Street have taken home gold at this year's Restaurant Association of Ireland awards that were held in Roscommon on Tuesday evening.
Asylum seekers and their children have spent years living in an institutional setting that was designed as a short-term solution. They are accommodated by the State in residential institutions, under a reception system known as Direct Provision. Direct Provision is intended to provide for the welfare of asylum seekers and their families as they await decisions on their asylum application. It ‘directly provides’ essential services, medical care, accommodation, and board with three meals a day provided at set times. When the the system was established in 2000, it was described as an interim solution to the high numbers of asylum seekers entering the State in search of protection, and the growing concerns about the risk of homelessness for that population. More than 15 years later, little has changed in the physical conditions, supports, or treatment of asylum seekers while they remain in these centres.
Eight Galway restaurants are among those shortlisted for the prestigious Food & Wine Magazine Restaurant of the Year Awards.
Leading female chefs and restaurateurs from across Ireland are coming together in Galway next week for a culinary think-in and conference on gender roles within professional kitchens and throughout the hospitality sector. Athrú 2016, empowering women in the culinary arts in Ireland, is a two day conference and workshop with the goal of establishing a working Irish female chef database that would be available or suitable for judging, media, or to provide a female voice and point of view.
Wa Cafe is bijou and bright, a 15 seat sushi restaurant tucked away down by the docks that was opened by Yoshimi Hayakawa on 8/8/2008. This date is no coincidence, the number eight is considered a very lucky number in Japanese culture. It was indeed lucky for us. At Wa the rice is soft, sticky, and delicious, and the food is authentically Japanese, from sushi rolls, miso soup, and bento boxes to green teas. The menu is short with a rotating choice of specials ensuring there is always something new, with a good choice for vegetarians.
Former Irish Rugby Team bagman, Patrick 'Rala' O’Reilly officially launched the 2016 Connemara Mussel Festival last Sunday at Renvyle House Hotel. Now in its 11th year, the seafood festival continues to get bigger and better each year.
Ross Lewis, the Michelin Star chef from the Chapter One Restaurant, Dublin, will open the fifth annual Galway Food Festival, which this year will celebrate ‘100 years of Irish Food’, across the Easter Bank Holiday weekend.
Bake Fest founder Jennie Browne believes that baking is a crucial life skill that should be taught to children from a young age. Ms Browne, herself a lifelong baker, is passionate about the accrued benefits of baking and cooking.