Food for thought at the Galmont Hotel & Spa

As the first ever Irish region to be announced as a European Region of Gastronomy, 2018 is set to be a momentous year for Galway cuisine.

Adrian Bane, executive head chef at The Galmont Hotel & Spa, and his team welcome this unique platform from which to showcase a different yet exciting perspective of Galway heritage and culture: its food.

Commenting on this exciting culinary year for Galway, Adrian said: “We are constantly inspired by new and fresh flavours as we continue to create truly unique culinary experiences for our guests and the local community alike. Whether it be Loughnane sausages and pudding for breakfast, Galway Goats Cheese in our Afternoon Tea in Coopers Bar & Lounge, or Doonbridge Oysters as a starter in Marina’s Grill, infusing our menus with local produce not only showcases the best of our vibrant local market but also helps to strengthen our identity within the wider culinary community”

“'From the Ground Up, Feeding our Future' represents the European Region of Gastronomy campaign narrative for 2018, and for us it is about working with local suppliers, producers and relevant food industry partners to build something that will continue beyond Galway’s reigning year. By striving to create a greater awareness of foods produced in Galway, and indeed in the west of Ireland, and making them more accessible to all, we hope to open the door to a range of new opportunities and possibilities for the entire region."

Dining options at the hotel include a scrumptious afternoon tea served daily from 2.30pm to 5.30pm, with a delicious lunch served in Coopers Bar & Lounge from 12.30pm to 5.00pm, with dinner from 5.00pm to 9.30pm.

A more formal yet relaxed dining experience is also available in the award-winning Marina’s Grill restaurant from 6pm to 9.30pm.

For more delicious dining options visit


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