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As the enormity of recession hits us, and belts begin to tighten, one glimmer of hope remains in the centre of Galway city. Surrounded by the madness of ordinary life it is easy to forget the ray of light that beams from one of the citys oldest establishments. The occupants may be hidden from view, but the building’s grandeur is certainly not.

This week, I want to cover several smaller bits of news and suggestions for places to visit. I recently found a great place to buy free range eggs and the method of payment is definitely a novel one. Just outside the front door of his house, ‘The Egg Man’ has a crate of fresh newly laid eggs each day. You open the box, select your quantity of eggs (which are wonderfully ungraded, so you can choose massive ones if available), you then calculate the cost at €1.50 per half dozen and put the money in the letterbox. It is called an “honesty box”, and does not give change! The yolks are deep reddish/gold and they taste great, they are also wonderful for cooking. If you want to call to him, take the road across from the water tower in Clarinbridge, drive past Walsh’s Crane Hire and after about one mile on the right hand side you will see a sign outside a bungalow ‘Free Range Eggs’. The Egg Man has also launched a delivery service and guarantees 20 per cent cheaper than retail prices. Call (087) 7682464.

Images of Mayo will be broadcast into one million homes across Australia later this year, after one of the country’s most popular travel programmes, Gurus Explore, filmed on location here over the weekend.

The launch of a great new recipe book, The Galway Ingredient, prompted me to arrange a date for a chat with Michael O’Meara of Oscar’s Bistro. The Galway Ingredient is a superb book of recipes from the Euro-toques chefs of Galway, and was launched recently to coincide with the Volvo Ocean Race visit to Galway. It costs €5 and is available in Eason’s, Dubray’s, and most local book shops. For his part O’Meara is both a contributor of recipes and the photographer of every picture in the book.

Experienced sailors will take to the Corrib next week for the Cong-Galway race, Europe’s oldest inland water race.

At a glittering awards ceremony in Dublin’s Mansion House on Sunday August 23, head chef Seamus Commons of La Fougère restaurant, Knockranny House Hotel and Spa in Westport was named Best Chef in Connaught at the Food & Wine Magazine Edward Dillon Restaurant of the Year Awards 2009.

Last Saturday saw experienced sailors taking to the annual Corrib for the Cong-Galway race, Europe’s oldest inland water race.

The annual awards of Good Food Ireland will take place in The K-Club next Tuesday and Mayo will have five fine culinary representatives, who use local produce, at the ceremony.

Did you know that there are new owners with new ideas and a fresh look at the Rendezvous Bar and Bistro in Balla? For the past six months both Seamus and his wife Angelika Judge have taken the reins at the Rendezvous Bar and Bistro and steered it in a winning direction.

Did you know that there are new owners with new ideas and a fresh look at the Rendezvous Bar and Bistro in Balla? For the past six months both Seamus and his wife Angelika Judge have taken the reins at the Rendezvous Bar and Bistro and steered it in a winning direction.