Search Results for 'Carvery'

Trevor Donegan, head chef in the Athlone Springs Hotel, is delighted to announce their new Sunday carvery is starting this Sunday February 2.

Festive Fiver Friday is RTÉ Radio 1 Liveline’s campaign to help support local businesses and Bloomfield House Hotel have cooked up a very special Festive Fiver Friday offer.

The team at the Galway Bay Hotel have picked up yet another award at the Unilever Foods Solutions Great Carvery of the Year 2013, held at the Herbert Park Hotel in Dublin recently. The hotel was awarded Best Hotel Carvery in Connacht, which is a testament of the quality of food and service provided in Harvest Café under the watchful eye of executive chef Robert Webster.

Two local venues in Athlone and Mullingar have beaten off competition from hotels around the country, to be shortlisted in the fourth annual Great Carvery of the Year competition.

Forest Catering was created in 2003 by Paul Madden. It is based between Athenry and Oranmore. The company started small with the creativity to produce delicious, wholesome, food, and value for money, and grew to be a leading catering company in the west of Ireland.

Just mention the Broken Jug to anyone you happen to meet and an instant image springs to mind...the heart and soul, the excellent food, it really puts a smile on your face.

The Merry Monk in Ballina has been crowned Connacht’s Great Carvery Public House of the Year at the final of the third annual Great Carvery of the Year competition.

A lot of the hotels in Galway can be divided into two types. The first kind was built in recent years, a result of the economic boom, largely run by professional management companies whose brief was to merely keep the business afloat and get 'heads in beds'. Flannery's is the other sort of Galway hotel. It is part of the landscape and the fabric of life in the city east area, providing employment and welcoming guests from Ireland and many parts of the world since it first opened in 1969.

Radisson Blu Hotel Athlone is delighted to announce the launch of their new restaurant menu, providing an amazing selection of starters, main courses, and desserts prepared by their new French chef Joel Vangeneugden. The house speciality is a delicious cured smoked salmon served with a combination of horseradish and beetroot puree which just melts in the mouth.

Galway’s first lunchtime food market Le Marché is proving a treat with the business community in the city.