Search Results for 'Alaska'
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THE GALWAY Film Fleadh concluded last night with the premiere of An Klondike, a movie version of a four-part mini series to be aired on TG4 later in the year. The first Irish western, and with dialogue mostly as Gaeilge, this is an incredibly ambitious undertaking.
Country feels pain at dimming of our brightest generation
THREE WOMEN leave their husbands in a scientific base in Alaska and huddled together re-account their final visions of what was once considered home.
The Parlour at the Meyrick has long been popular as a meeting place for coffee, lunch, or afternoon tea. In the space adjacent to the ground floor reception, previously the Oyster Grill, you will find The Meyrick’s new bar and brasserie, the Gaslight. Although open less than a year, The Gaslight has quickly become one of the hottest spots in Galway for those looking for a vibrant city centre venue for dinner or drinks. Located right in the heart of the city, it is well placed for after-work cocktails, evening meals, brunches and lunches with friends or colleagues. The atmosphere is relaxed and informal, suitable for any occasion, from a romantic meal for two to a corporate or family occasion.
The Villager, bar and restaurant has opened its doors in Glasson.
On Sunday (September 21) three drivers set out in a Volkswagen Touareg in pursuit of a world record time over a route that connects the northern tip of Europe with the southern tip of South Africa: From North Cape to Cape Agulhas.
An Irish couple and their three children will next week begin an incredible 30,000 mile journey, travelling through four continents over the course of a year to eventually set up home in Galway.
In the pretty town of Clarinbridge, a picturesque pub, Sherry's Bar, provides a surprising venue for Rustic Grub. Recently opened in a village already well supplied with good cafes and tea-rooms, it has hit the ground running — which says a lot about chef Maria McNeela and the ethos she has brought with her. There are very few people who could match the passion and respect that she has for food, and the menu reflects this in a variety of ways. She has found a space to showcase the best that the west has to offer and cooks in the Irish tradition — unrestrained, imaginative, and dedicated to pleasure — maternalism at its finest.
I spent a few years working on Eyre Square many moons ago, when the lunchtime choices were few and far between. My old boss would always try to convince us to have a hefty carvery dinner in Fagan's (in the Great Southern) which would lead to a soporific afternoon in the office trying to keep my eyes from shutting while staring glassy eyed at my computer screen.
Having spent some time working in NUI Galway, I can justifiably lend my voice to those who say that the food available on campus is generally not that good. Sure, the pizza in the college bar is tasty enough, but it does not really count as a vegetable as the American government would have us believe. The Gourmet Tart Co used to supply the university with its freshly-made sandwiches, but these seem to be no longer available this year, replaced by a lesser sandwich to fill the gap. It is not, I am sure, because students don’t care what they eat — in fact a growing number of them are revolting against the banal food on offer.