Search Results for 'chef'

A quarter of a century ago, in the nineties, Ireland was far from being a multicultural society and ‘ethnic’ in restaurant terms almost always meant a Chinese. It is a completely different story today, we have a bewildering choice of world cuisines, including many far better Asian offerings than before. One cuisine that was slow to establish was Japanese, initially the arrival of Wagamama caused some excitement in Dublin back in 1998, and, although sushi bars are now popular both here and in the capital, the idea of dining out on almost exclusively cold food remains strange to many Irish people.

Radisson Blu Hotel & Spa, Galway is home to the multi award-winning spirit one spa and recently introduced a stylish new afternoon tea, served in the chic and glamorous surroundings of the newly renovated Coopers Bar & Lounge, overlooking Lough Atalia.

Celebrity Kitchenware Expert and former QVC Chef Malcolm Harradine will be cooking up some mouth watering winter warmer recipes in front of a live audience at Anthony Ryans Homestore this Friday October 13th from 10am -4pm

John Keogh’s - The Lock Keeper has scooped gold twice at the Irish Pub Awards, held on Tuesday September 27 in Mayo. The West End pub and eatery has been awarded the title of Best Pub Food and Best Customer Service in Connacht by the Irish Pub Awards 2017.

Some 450 professionals from the hospitality industry turned out for the 29th annual Hotel and Catering Reviews Gold Medal Awards. The awards took place at a black-tie awards ceremony in the luxurious Lyrath Estate Hotel in Kilkenny and were hosted by TV3's Martin King.

GRETB Training Centre has launched a new commis chef apprenticeship programme which is the starting point for a career as a professional chef. It is a formal structured two year education and training programme incorporating periods of off-the-job knowledge and skills development in a college or centre and work-based knowledge and skills development in an approved hotel or restaurant kitchen.

Despite another sodden summer weather-wise, it has been another great year for Irish hospitality. While closures are still occurring, the number of new businesses opening continues apace. New openings are mainly of the bistro and café variety, with tea rooms continuing to grow in popularity and the afternoon tea craze reaching its peak.

There are less than two weeks to go to Food On The Edge 2017, Galways’s annual gathering of world-class international chefs, food leaders, and experts, taking place on October 9 and 10.

In 2016 after raising funds to build a new kitchen for a women’s residential service of the Galway Simon Community, 56 Central owner Gill Carroll saw first hand the impact this had on the women living in the house.

Radisson Blu Hotel & Spa, Galway is home to the multi award-winning spirit one spa and recently introduced a stylish new afternoon tea, served in the chic and glamorous surroundings of the newly renovated Coopers Bar & Lounge, overlooking Lough Atalia.