The King's Head is named Bord Bia Just Ask Restaurant of the Month

Thu, Aug 20, 2015

The King’s Head has been awarded the Bord Bia Just Ask Restaurant of the Month accolade for August. To celebrate, the King's Head is giving a €100 voucher to dine at the restaurant to one lucky Galway Advertiser reader.

Galway Cathedral

Thu, Aug 13, 2015

“Catholic cathedrals in Ireland are monuments to our imitative instincts and conservative distrust of artistic originality. There are examples of new church architecture but in general, Church authorities remained faithful to the Middle Ages and refused to abandon medieval architecture. It is therefore understandable that in 1949 when the building of Galway Cathedral was commissioned, it should have been conceived in a hybrid Romanesque style. In 1959, the foundation stone was laid and on August 15, 1965, the Cathedral of Our Lady Assumed into Heaven and St Nicholas was dedicated by Cardinal Cushing. In December that year the Vatican Council solemnly ended its revolutionary document The Constitution on the Sacred Liturgy which rendered the shape, style, arrangement, and setting of such buildings obsolete and anachronistic. This building was almost an object lesson in insularity. It is clear from the late Bishop of Galway’s instructions that for him art can be no more than decoration, an illustration of scripture or a clearly formulated theology. Art is never an original source, a spiritual revelation, a doing of theology.”

Barna - And a Grecian princess

Thu, Aug 13, 2015

The Dillons were a well known and respected family in Galway. It was put about that it was his determination that his five children should have a thorough knowledge of the Irish language, that led professor Tom Dillon, and his wife Geraldine (Plunkett), and their two maids, to leave the rambling Dangan House, and to settle in Barna, a small Irish speaking fishing village, four miles on the other side of the town.

Kai Cafe + Restaurant head chef Jess Murphy announced as resident chef for Meadows and Byrne

Thu, Aug 13, 2015

The award winning, Galway based Kai Cafe + Restaurant has teamed up with the iconic Irish retailer, Meadows and Byrne, to bring fun and inventive recipes, cooking tips, and food advice to their shared audience of culinary enthusiasts, foodies, and home chefs.

PoppySeed Café hits Eyre Street

Thu, Aug 13, 2015

The team at PoppySeed Cafes have just opened at 24 Eyre Street, adjacent to Galway’s café corner, having relocated from Eglinton Street. This cosy little cafe offers the same extensive menu options and homemade bakery treats synonymous with the PoppySeed cafes in Oranmore and Clarinbridge.

Food and fun for all at Mary’s Fish cooking demo

Thu, Aug 13, 2015

Mary’s Fish in Ballybane will hold its fourth fish cookery demo on Tuesday August 18. It will as usual be in the big marquee at the Fyffe building just down from McDonogh's hardware store.

A 1927 election rally

Thu, Aug 06, 2015

Our photograph was taken on June 5, 1927 from the platform of a Cumann na nGaedheal election rally in Eyre Square. The crowd (almost entirely male), “looked voters every one”. In the background you can see the Browne Doorway and the Railway Hotel.

A young girl carried the scars of war

Thu, Aug 06, 2015

In an attempt to bring some normality into their lives following the traumatic years of the War of Independence, and the Civil War, Professor Tom Dillon, and his wife Geraldine (nee Plunkett), moved their five children to Dangan House, about three miles north of Galway town, close to the River Corrib. It is now a flourishing garden nursery, run by the busy Cunningham family and staff, but in the late 1920s it was a rambling two-storeyed manor house with shallow steps leading to a wide front door. Their father bought a cow, and chickens ran wild in the yard. In many ways it was an ideal home to bring up a lively young family, but understandably the terrors and the residue of those early years still bore heavily on the children. Politics was still a dominant player in their lives.

Puppy power

Thu, Aug 06, 2015

Traditionally in Ireland, the working farm dog has always been the border collie and this is still the case today. The black and white pooches with their low, loping, stride are still a familiar sight on the backroads and laneways of the countryside moving their woolly charges from one pasture to the next. Other herding breeds are occasionally used, such as the New Zealand huntaway and the Australian kelpie. A well trained dog with the right temperament is worth its weight in gold to a farmer.

Enjoy delicious Indian cuisine in Salthill

Thu, Aug 06, 2015

Diners in Salthill and surrounding areas have a new venue when it comes to top quality Indian cuisine -- Falguni Indian restaurant and takeaway has recently opened, offering a delicious mix of classic Indian dishes and regional specialities.

Five-star meat at Heaney Meats Factory Shop

Thu, Aug 06, 2015

The Heaney family’s association with master butchery stretches back more than 300 years. Heaney Meats produces only the highest quality meat which has now become synonymous with the Heaney name.

Summer dining at Bar Solo, The Connacht Hotel

Thu, Aug 06, 2015

Open from 10am daily, Bar Solo can ease you in to your day with tea and scones, or you can gather for an informal business meeting and make use of the hotel's extensive free car parking and unlimited WiFi, with plenty of space for private conversations and discussions to take place.

The best of Ladies' Day

Thu, Aug 06, 2015

Alex Butler from Ballyedmond, Midleton, Co Cork, scooped the coveted title of Kilkenny Best Dressed Lady at Ladies' Day last week, this year sponsored by the Kilkenny Group.

Reflexology for better wellbeing at Catherine Schreiber Reflexology Clinic

Thu, Aug 06, 2015

Catherine Schreiber, a French native, worked in Millau in the south of France for 10 years as a reflexologist, reiki therapist, and massage therapist. In 2004 she trained in reflexology at the International Institute of Reflexology, and graduated in 2005.

Water Babies autumn term

Thu, Aug 06, 2015

Water Babies' autumn term starts the week of August 24 and the company is now taking bookings for classes. Classes take place in Galway in the Clayton Hotel, Salthill, Claregalway, Athenry, and Enable Ireland in Newcastle.

Don’t get left behind next year

Thu, Aug 06, 2015

Book a summer 2016 holiday with Corrib Travel and you will not only get an incredible trip away, you will also make a huge saving into the bargain. With a vast range of options, you can make sure that your holiday is exactly the way you want it to be.

Authentic Indian dining at Eastern Tandoori

Thu, Jul 30, 2015

Galway has always been known for its diversity — a town of exotic sailors and Connemara tribes, this medieval city has been a melting pot for as long as it has existed. We have well established Chinese and Thai restaurants, and more recently some terrific Japanese ones. For fans of Indian food, however, Eastern Tandoori has being offering consistently delicious examples of this varied cuisine to Galway diners for some time now.

Galway company Airam Foods wins at the Idea Works

Thu, Jul 30, 2015

Galway based company Airam Foods is among the three winners selected by Ireland’s leading food and support services company, Compass Group Ireland, as a winner of this year’s Idea Works. Airam Foods will now work closely with Compass Group Ireland to develop its Connemara Pies range further with a view to trialling these within select Compass Group Ireland units.

Restaurants Association of Ireland calls for action on chef shortage crisis

Thu, Jul 30, 2015

The Restaurants Association of Ireland says that there is now a crisis in the shortage of chefs in the country, and an investment in training is needed urgently. The organisation is calling on the Minister for Education Jan O'Sullivan to re-establish CERT, the former State Tourism Training Agency, with immediate effect.

The RAI stated this week that the vast majority of jobs in the hospitality sector relate directly to the food services sector, with 24,700 employed as chefs in 2014. The main skills shortages in the industry are among suitably qualified chefs. Shortages of commis chefs feed into shortages at higher and specialist levels.