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A food fair with a difference will take place in Galway this weekend. As the name suggests, all foods showcased at the 'Ballynogluten' event at The Ardilaun Hotel will be gluten free.
The Executive Head Chef at The Ardilaun Hotel, David O’ Donnell was awarded the title of Best Chef in Connacht status for The Ardilaun Bistro at the national YesChef Awards 2016 that were held at the Hotel Bay Hotel & Spa, Athlone.
Rosemount Nursing Home, a family owned and managed 40 bed purpose built, nursing home set on lovely spacious grounds in the heart of Gort, is registered with the Health Information and Quality Authority (HIQA) and is fully compliant with all food hygiene, fire, health and safety legislation.
I was recently invited to a tasting of the new menu in the Canal Gastro Bar and Bistro, Shearwater Hotel, Ballinasloe. On entering the lobby of the hotel one cannot help but be impressed. Tall ceilings and marble finishing immediately suggest style and class, without making me question my decision to go with a casual shirt and pants combo.
Perched above the busy main streets in the centre of Athlone sits this welcome addition to the town’s foodie scene.
Mayo woman Joanne Clarke was declared the winner of The Taste of Success on RTÉ One on Tuesday night scooping one of the biggest prizes in Irish television. In the dramatic finale of the eight-week programme, The Taste of Success viewers saw Joanne Clark, a 43-year-old single mum from Westport, Co Mayo, emerge victorious with her nutty brioche and butter pudding. She wins a prize worth €100,000 and her product is now available on the shelves of more than 140 Lidl Ireland stores nationwide. The victory marks a major turnaround in fortunes for Joanne Clark. During the final viewers heard how she has struggled financially in recent years with the bank repossessing her home.
RAW Sushi in the Sky at the Radisson Blu Hotel & Spa, Galway, has been awarded Ethnic Restaurant of the Year at the Georgina Campbell Awards 2016.
Fresh, local, organic, produce and a focus on flavour are the twin passions of executive head chef at the Connemara Sands, Reece Grehan. Since starting at the hotel earlier this year, he has moved the menu away from the fiddly foams and tiny portions of molecular gastronomy, and back to basics.
Perched above the busy main streets in the centre of Athlone sits a new addition to the town’s foodie scene.