Search Results for 'head chef'

One of Galway’s best loved businesses is Ernie’s Fruit and Veg in Sea Road, which has been a central fixture in the west end community for more than 40 years. The shop was founded and is still run by Ernie Deacy, ably assisted by his son Ernest jr and daughter Annemarie, while his other son, Paul, owns Bell, Book and Candle just around the corner.

The g Hotel & Spa is one of Galway’s most stylish spaces to sip and savour. It has long been established as a top cocktail destination in the west. Now with head chef Jason O’Neill at the helm, the g is also a popular spot for casual dining each evening with live music at the weekends.

When Bailey’s Hotel was being sold it was advertised as being “Fifty Yards from the Railway Station. One hundred and fifty yards from the docks. Frontage; Fifty Feet. Depth: one hundred feet. Eigheen bedrooms, four reception rooms. One additional large room sixty feet by twenty six feet. Bath rooms, lavatories, Kitchen, Pantry, Yard etc. Electric light throughout. Very fine bar, seven day licence. Premises held under lease of 99 years from March 1904, at yearly rent of £4.”

The Kai cookbook club, which runs over four months beginning in January, lets diners experience some of head chef Jess’s favourite cookbooks. Each cookbook club evening focuses on the recipes from one book, cooked Kai style.

Robert Grace

The luxury five star g Hotel & Spa, together with its award winning AA rosette Restaurant gigi’s, has announced the appointment of Jason O’Neill to the role of head chef. O’Neill makes a welcome return to the g having previously worked in the hotel as sous chef for a number of years. He rejoins the g to take up this new role after gaining valuable experience as head chef of a well-known seafood restaurant in Barna, Galway, where his food and menus were a huge success. O’Neill brings more than 12 years' experience to his role and holds a passion for simple, deliciously flavoured food, second to none.

Bacchus is the home of modern Mediterranean and European cuisine where the menus are specifically tailored to meet guests’ tastes and expectations.

Celebrating 11 years in business this November, the five star g Hotel & Spa has launched a special offer from €99.00 per person sharing in a junior suite from now until April 2017.

Following the success of the inaugural Afternoon Tea of Wonders, the five-star Glenlo Abbey Hotel & Golf Course has announced that this year’s event will take place from Saturday October 29 to Friday November 4.

We are a nation of sandwich eaters. Every cafe, counter, and hatch does its own variation, with ingredients ranging from withered lettuce to flash fried steak, from slathered 'spread' to flavourful aioli. A lot of people consider a sandwich to be a simple construct of a sliver of processed meat or a square of processed cheese between two pieces of white sliced pan, but they are wrong. They think that a sandwich is just a sandwich. Sadly, this tragic, flaccid, excuse for a meal is a lunchtime staple for too many who do not know the magic of a lovingly made 'buttie'. Let's face it, no truly good sandwich is ever going to win any awards in the health stakes, but then if you are looking for a low carb, paleo option you can have a salad.