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That the Salthill Hotel has only recently been awarded four star status came as a surprise to me. The lofty foyer and comfortable reception would not be out of place in Kensington. Any weddings or events I have attended there have always been to a very high standard. Overlooking the Promenade, with views of Galway Bay and the Clare Hills, this elegant hotel features an exceptional leisure centre. But the official announcement was granted by Fáilte Ireland, that the Salthill Hotel has achieved the four star status, only on February 12 2015. This accomplishment is testament to the hard work of the staff, coupled with the substantial investment by the Byrne family in the property in the last few years.

The g, one of Ireland’s leading five star hotels, will host a gala dinner to announce this year’s recipient of the David Gumbleton memorial prize. The award, which is in its seventh year, was created in memory of David Gumbleton, one of Australia’s brightest culinary stars, who passed away in 2004. The g’s relationship with David Gumbleton began at the original launch of the hotel.

The temperature has been high in the kitchen as Ireland’s young professional chefs contest for a place in the Euro-toques Young Chef competition final, with a chef from Knockranny House Hotel, Westport being one of the six finalists.

More than 20,000 people are estimated to have attended the fifth annual Savour Kilkenny Food Festival over the bank holiday weekend providing a welcome boost to the local economy and strengthening Kilkenny’s reputation as one of Ireland’s premier food destinations.

The biggest food festival of the year is kicking off in Kilkenny this evening as celebrity chefs rock into town in their droves to show off their skills and prowess.

Celebrity chefs won’t be the only foodies in the limelight during the Savour Kilkenny festival later this month.

A young chef from Mayo has reached the final stages of the 2009 Baileys Euro-Toques Young Chef Competition. Twenty-three-year-old Patrick Powell is one of five finalists in total. He is from Killala and works at Knockranny House Hotel. To get to this stage Patrick had to submit his CV and recipe that took into account current economic climate and environmental trends for a seasonal main course dish for four people, incorporating local and artisan produce at a value-for-money cost. Entrants were then invited to attend a panel interview in Dublin conducted by chefs and founding Euro-toques members John Howard and Gerry Galvin, past winner Neven Maguire and Euro-toques secretary general Ruth Hegarty.