Mighty Mac’s

Thu, Sep 03, 2015

This has been the week that saw McDonald’s announce the launch of an ‘artisan’ burger to be called the MacMór, which aims to use Ballymaloe Relish, Charleville Cheddar, Dawn Meats beef, and Dew Valley bacon. The idea of McDonald’s selling anything ‘artisan’ came as a surprise to many in the food world, and it seems now that the company will have to change the description to something a little less aspirational.

56 Central, where old Galway meets new

Thu, Sep 03, 2015

56 Central is located in the heart of Galway on Shop Street. 56 Central opened its doors in May and has quickly established itself as a great brunch, lunch, and coffee and cake venue. This eatery, along with its sister company 37 West cafe in Newcastle, brings a very personal experience to eating, with a lot of personality being central to the ethos of what the company does.

Dinner at 56 Central brings a contrasting vibe and feel to day time dining. The combination of the best of fresh ingredients, international wines, and a retro interior that lends to the feeling you are no longer in Galway, makes dinner at 56 a must.

Enjoy delicious Indian cuisine in Salthill

Thu, Sep 03, 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.  

A fun day out at Mary’s fish cookery demo

Thu, Sep 03, 2015

Mary’s Fish shop would like to say a hearty “thank you" to all the chefs and customers who attended the fish cookery demo on August 18. There was a huge attendance and the display of cooked fish dishes was superb.

The Gaslight — warming up your autumn and winter evenings 

Thu, Sep 03, 2015

This autumn and winter warm up your nights with a wide range of parties and options at the Gaslight Bar & Brasserie. One of Galway’s most sought after dining and party venues open seven days a week, the Gaslight has an unrivalled location in Hotel Meyrick in the heart of the city, with sweeping views over Eyre Square.

Bráithreacht na Coiribe

Thu, Aug 27, 2015

When a small group of anglers who regularly fished the lower lake were arranging a function for themselves in 1953, they decided to form an angling association as well. The objectives of the association were the promotion of good fellowship among anglers, the fostering of improved angling conditions, and the maintenance of free fishing. They called themselves the Brotherhood of the Corrib, or Bráithreacht na Coiribe.

Portrait of a Galway writer

Thu, Aug 27, 2015

During the past few weeks I have tried to give some of the formative influences on the life of the writer Eilís Dillon as she grew up in Galway. The impact of her parents’ (Professor Tom Dillon and Geraldine Plunkett) commitment to the War of Independence, and her nightly fears of sudden raids on their home by the Black and Tans was a nightmare that stayed with her all her life. 

Her uncle Joseph Plunkett’s execution after the 1916 Rising, and his marriage to Grace Gifford only hours before his death, deeply traumatised the family. Miss Gifford, who had converted to Catholicism, was ignored by the Plunketts. She had to issue court proceedings to secure her share in her late husband’s estate. Eilís’s mother, Geraldine, described Grace as a ‘ loner, and often very difficult’.

Peter Greene, volunteer and mayor of Galway

Thu, Aug 20, 2015

Peter Greene was born in Galway city in 1895, the youngest child of Colman Greene from Carna and Julia McGrath from Newcastle. He was educated in the ‘Pres’ and the ‘Mon’, where his teacher Brother Ambrose was a major influence; “Boys, I hope none of you will ever wear the red coat.”

Baron Corvo’s short visit to Sligo school

Thu, Aug 20, 2015

I am sure that the good sisters at the renowned Ursuline convent school, Sligo, had no idea what they were letting themselves in for when Eilís Dillon and her sisters landed as boarders at their door. The Dillon girls were confident, challenging and extremely well read. Much of that confidence came from their fiercely nationalistic mother and father and their commitment during the War of Independence. Both parents were imprisoned; their father, Professor Tom Dillon, was ‘on the run’ for most of that time.

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.

“We are delighted with our new space, it is relaxed and cosy and we are looking forward to settling in over the coming weeks,” said Anne Forde of PoppySeed. “Moving is always hectic, especially at this time of year, and I will be delighted to have the dust settle.”

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.

The demo will feature several of Galway's top chefs showing how easy it is to cook great fish dishes. The festivities start at midday and continue until 6pm. Everything cooked will be eaten by the audience, so what better way to spend a couple of hours.

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.

The business delivers its products to its customer base all over Ireland. Among its customers can be found some of Ireland’s most prestigious hotels and restaurants, which count on Heaney’s to provide them with meats of a five-star grade for their five-star properties.

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