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Mayo will become the only county in Ireland to claim a day all of its own tomorrow (May 2), when the first ever Mayo Day celebrations kick off in earnest across the globe.
“A GODZILLA-sized monster boasting melodies that could level a mountain,” say Hotpress; “Dynamic lifts and jumps give their sound a full-scale post-grunge feel”, according to The Last Mixtape; while The Irish Times says “they truly are ones to watch”.
Plans are hotting up for the first ever Mayo Day celebrations on May 2.
A Kiltimagh man and a New York politician with strong links to Westport are hoping to light up one of the world’s best known landmarks - Niagara Falls - in green and red for the first Mayo Day celebrations on May 2.
A VARIETY of writers, working in different disciplines and styles, will read at the Over The Edge Writers’ Gathering in the Nuns Island Theatre on Friday September 12 at 8pm.
When the programme for the 2014 Galway Food Festival was announced earlier this year, the very first item to go on my list was the Venetian Tapas at Il Vicolo on the Taste Trail. Given the subsequent events, it may have taken a little longer than I expected, but all things considered it was worth waiting for.
AFTER THE success of their debut performance of Songs for the Deaf in The Cellar back in April this year, Galway four-piece Race the Flux will perform songs from the celebrated Queens of the Stone Age album at the Roisin Dubh tomorrow night.
The term ‘brunch’ is of course a portmanteau of breakfast and lunch and is thought to have originated in England in the late 19th century as a student slang term. It became popular in the late 1930s because movie stars and celebrities and the wealthy taking transcontinental train rides in America stopped off in Chicago for a late morning meal.
Are you looking for a fine dining experience, without the pomp, in an old style building with high ceilings, fabulous local artwork, and modern but traditional decor?
When Fergus at the Twelve does anything he tends to go all out and go one better than everybody else, especially if it is something that he really likes, and I reckon he is a secret pizza addict. Most people who want to add a pizza section to an already established restaurant would simply ring up the catering equipment suppliers and get three or four quotes, call the sparks, and job done. Not Fergus, he headed off to Napoli in Italy and met the manufacturers of several pizza ovens. You might wonder how the oven could make a big difference, well in the world of cooking things perfectly, authenticity is everything, from the ingredients to the tools of the trade. This oven is made from material that came from Mount Vesuvius and can be fired by either gas or timber. That makes it pretty authentic in my book.