Dulse restaurant and pantry

Thu, Mar 02, 2017

Dulse is the re-invention of the old Mulberry’s in Barna Village Centre, now almost a suburb of ever growing Galway city. Mulberry's was a surf and turf sort of place. It did a good selection of fish — crab claws, sole on the bone, monkfish, and mussels all featured. You would find dishes such as slow roast pork belly with broad beans, pea puree, and calvados reduction and prettily plated McGeogh's Smoked Black Pudding, with sweet potato puree, asparagus, and caramelised apple. Ballyhoura mushroom risotto with aged parmesan and truffle oil or pan-fried fillet of sea bass would arrive on a bed of warm fennel and orange salad and lemon sorbet with prosecco with a selection of perfect little berries floating on the surface. The reception area and cosy wine bar also served a few tapas-style dishes — crab cakes, prawns pil pil, calamari, spicy meatballs, or chicken liver paté. There was a comfortable waiting area also to accommodate the busy takeout trade of pasta and bistro dishes.

The same team, James and Deirdre Cunningham, are still in charge of the operation. The Cunninghams are also behind Connemara Food Ventures, producing a range of seaweed based health products, an organic seaweed blend for baking, and dairy and gluten free bars. Last September they teamed up with chef David O’Donnell, previously head chef at The Ardilaun hotel, to give the restaurant a rebrand and makeover. There was huge interest in the fledgeling Dulse Restaurant and Pantry. It was born with a focus on local and seasonal produce (no doubt with a generous sprinkling of seaweed) and with O'Donnell's contemporary menus and presentation, it had all the promise of a successful destination restaurant. For a few weeks we were promised starters of Aran Island goats cheese with beetroot, crab and smoked mackerel, monkfish with panko and Parmesan crumb, and mains of mallard with duck leg croquettes and pasture reared chicken. Then the arrangement with David O’Donnell changed and shortly afterwards chef Joe Flaherty took over the kitchen. Joe started his career under Tim O’Sullivan at Renvyle House Hotel, and is most recently known for leading the kitchen team in Blakes Brasserie. The main dining area is understated, bright and airy, set with simple dark wood tables and comfortable seating.

Builin Blasta - A treat for the senses..

Fri, Feb 24, 2017

Builin Blasta has all the best ingredients for a great meal experience. Based in the Ceardlann Craft village across from Spiddal Beach in Connemara the cafe serves up wholesome, tasty comfort food in a relaxed and friendly way. The café is inspired by its seaside landscape, by the kitchen garden that grows herbs, edible flowers and berries for its summer menu and by the famous Irish welcome that Canadian born (but Irish at heart) chef/owner Heather Flaherty has grown to know and love.

Mother’s Day at Clayton Hotel Galway

Thu, Feb 23, 2017

There is just one day a year when we have the opportunity to universally acknowledge our mothers. This year it is Sunday March 26 – Mother’s Day.

Incredible Edibles – empowering children to make healthy food choices

Thu, Feb 23, 2017

Agri Aware, the independent agri-food educational body, has launched its annual Incredible Edibles initiative – which teaches primary level students how to grow and cook their own seasonal Irish fruit, vegetables, and herbs. Primary school teachers can avail of this free resource by logging on to www.incredibledibles.ie and registering by Friday February 24.

Supermac’s is changing the industry

Thu, Feb 23, 2017

Supermac's has launched a new light sandwich recently. It is a 100 per cent fresh, never frozen, grilled chicken breast sandwich, and as well as the chicken being 100 per cent fresh it is also 100 per cent Irish. Each sandwich is made to order so the chicken breast does not touch the grill until you order it. It is served in a wholemeal bun with locally supplied red onion, batavia lettuce, chipotle mayonnaise, and seasoning from West Cork. It tastes great and it is good for you as (and this is the really good news) it has fewer than 350 calories and five grams of fat, depending on the sauce you select. It has proven so far to be a very popular addition to the menu. The sandwich has a points score of seven Smart Points on the Weightwatchers SmartPoints Calculator when light mayo is used.

The fresh Irish chicken breasts are produced from quality Irish chicken reared by Irish farmers. The wholemeal buns are supplied by Coughlan’s bakery in Naas. The batavia lettuce and red onion are supplied by Curley’s Fresh Food in Galway, and the recommended chipotle mayonnaise is supplied by Spice O’ Life in Dunmanway. The sandwich is part of the fresh chicken range of sandwiches which includes the fresh chicken breast sandwich and the delicious fresh chicken tenders, made with 100 per cent fresh Irish chicken.

Fishing for compliments

Thu, Feb 16, 2017

Situated just minutes from the centre of Galway, Salthill is as much a residential satellite suburb for the city as it is a traditional seaside resort.

Taste Of Success Winner Relaunches Boxty's

Tue, Feb 14, 2017

Following on my big win on the Taste Of Success I invested some of my money into Boxty's. I've been previously trading from a converted van which sadly met his match and now is in long term retirement.

Sunday service at The Maldron

Thu, Feb 09, 2017

Is Sunday lunch a thing of the past? It has certainly changed, but it is still a good excuse for friends and family to get together to enjoy a meal and catch up on everyone’s news. It is far more informal than in the past and it doesn’t even need to be strictly at lunchtime — people have much busier lives so it depends on what works best for your family. These days, a Sunday lunch at home is just as likely to be a one-pot dish prepared in advance, a stir-fry, or pulled pork rather than a proper roast. In the summer it can be a barbecue or an al fresco picnic, perhaps with ice-cream and fruit; in the colder months, slow-roast lamb with seasonal vegetables and a hot pudding are the order of the day.

Always a popular way to get the whole family out and sitting around a table to relax, Sunday lunch has moved into a whole new phase. Forget about the carvery lunch of old, what we are seeing more of now is an outing where the venue is chosen so that family members of all ages can get together and enjoy a meal, often at a more reasonable price than is usual at dinner, without the hassle of shopping, cooking and, most importantly of all, washing up. In England there is a long held tradition of the country pub Sunday lunch, while here in Ireland, the tradition has largely become the preserve of the large hotels and country houses.

Casual dining, live music, and cocktails at the g

Thu, Feb 09, 2017

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.

Skinny Prosecco Comes to Galway

Mon, Feb 06, 2017

Skinny Prosecco is now available at Caprice Cafe, Galway. Hailing from Soligo in Italy's Treviso province, Skinny Prosecco also has less than half the sugar content of a standard glass of normal Prosecco, with the added benefits of being organic and vegan-friendly.

Burren Food Festival to celebrate the best of Irish gin and cheese

Mon, Feb 06, 2017

A celebration of Ireland’s best gin and cheese will be one of the highlights of this year’s Burren Slow Food Festival, which will take place in Lisdoonvarna, Co Clare, this May.

The importance of chocolate

Mon, Feb 06, 2017

It is a cold February morning as I write this column. The sun is coming out now, but it looks like we may have a cold week ahead. Next weekend is Valentine's, and many hearts can be melted with these lovely chocolate recipes that I have decided to share with you.

Sparkling Valentine’s Offer at Caprice

Tue, Jan 31, 2017

Caprice Cafe has come together with new Galway based online jewellery store, Jewelbox.ie, to help spread a little love this Valentine’s Day.

Galway Food Festival returns for Easter weekend

Mon, Jan 30, 2017

The sixth annual Galway Food Festival returns from April 13 to 17, under the theme of 'Food and Community', with an increased programme of events, and the return of the festival village at the Spanish Arch.

Celebrate the Chinese New Year and a new chapter in Galway’s Noodle House

Fri, Jan 27, 2017

The Chinese New Year is upon us and celebrations will continue for around 2 weeks – more than enough time to try the amazing new menu at The Noodle House and get hooked on the freshest and tastiest hand-made noodles in town.

PoppySeed Eyre Street launches new Grab and Go PoppySeed lunch boxes

Thu, Jan 26, 2017

PoppySeed Gourmet Cafés has launched a new Grab and Go lunch box range now available from its city centre branch in Eyre Street.

The team at PoppySeed has developed five different salads for the new Grab and Go lunch box range. The lunches will vary daily and will feature vegetarian and vegan options. The lunchbox choices include wholesome salads such as sweet potato, broccoli, and lentils with greens; spiced egg noodle with chilli beef; grilled Cajun chicken and buckwheat; Galway goat cheese with couscous; and beetroot hummus, roasted vegetables, and quinoa.

The food of love

Thu, Jan 26, 2017

Valentine's Day is the day of romance and passion, but that does not mean that you cannot make the day memorable if you are not in a relationship. Single guys listen to friends complain about having to buy gifts for their girlfriends on Valentine's Day, while wishing they had someone to buy for themselves. Boyfriend bonfires and copious ice-cream consumption are the yearly Valentine's Day prescriptions for single women. It might just be a silly holiday created by greeting card companies, but that does not dull the sting of Valentine’s Day for the newly, or perpetually, single.

Brunch at Dela Restaurant

Thu, Jan 19, 2017

Even if you disagree on whether to have it late in the morning or early in the afternoon, brunch is surely one of the best parts of modern-day food culture.

Sunday lunch at The Radisson Blu Hotel & Spa, Galway

Tue, Jan 17, 2017

Located on the banks of Lough Atalia and overlooking Galway Bay, the Radisson Hotel certainly has an impressive location. It is just a stone's throw from Eyre Square and all the high profile shops, restaurants, and bars it has to offer, and a handy stroll to the bustling pubs and eateries of Quay Street. It enjoys close proximity to the bus and railway stations, all main city bus routes, and there are taxi ranks aplenty on the doorstep. Ireland West Airport is 88.5km from the hotel while Galway Racecourse is just a 10-minute drive (assuming that it is not during the actual races, when your guess is as good as mine). Despite being so close to all of this activity, it stands slightly aloof, tucked away in a quiet cul-de-sac on top of the hill with tranquil views of the water.

The 53 Coffee House has opened in Oranmore Business Park

Tue, Jan 17, 2017

The simplistic and rustic decor of The 53 Coffee House is the perfect setting to enjoy the best coffee around, the aromatic smell of coffee warmly invites you into the light and cosy cafe with a coffee menu that has you spoilt for choice.

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