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Lucky me, I am blessed with my job here as food writer for the Mayo Advertiser.

Michael Talty, executive head chef at the Athlone Springs Hotel, shares a recipe exclusively prepared for Advertiser readers. Please email head chef, Michael Talty, directly on [email protected] with comments or questions.

The Carlton Hotel Galway this week said goodbye to its chef Pat Lynn who has worked in the kitchens since the summer of 1969.

Aniar has been named Best Restaurant in Connacht at the Food & Wine Louis Latour 2012 Awards. The restaurant, located in Dominick Street, Galway, scooped the award at a ceremony held in Dublin’s Convention Centre which was attended by the stars of Ireland’s culinary world.

The who’s who of the wedding industry are coming to Athlone on Sunday June 24 from 3-5pm to share their secrets for the perfect wedding at Radisson Blu Hotel.

Recently referred to as “one of the country’s most exciting chefs” by Taste of Ireland, Jonathan Keane, head chef at Co Mayo’s boutique hotel, Lisloughrey Lodge, has overhauled the entire menu and is setting himself up for a challenge to showcase the wonders of the west.

Cedar Restaurant at the Athlone Springs Hotel in Monksland, a few minutes drive from the centre of Athlone, is a striking impressive space on arrival, with purple-rich curtains cascading down from a high ceiling a level above, over impressive glass windows that particularly capture the morning sun if you happen to be arriving for breakfast. Cream, maroon, and purple upholstery add to the Provencal colour scheme, along with a fetching light purple blind dividing part of the room that captures how you’d imagine the cornfields of Elysium. A baby piano by one of the windows adds an extra layer of sophistication.

The restaurant at the Menlo Park Hotel was recently re-launched under a new name, Bia Beo, signifying the strong association the hotel has with the Irish language and the ethos of using fresh local produce.

Elwood’s Bar & Grill at the Forster Court Hotel has announced the appointment of Pat Lally as Restaurant Host.

I mentioned in a previous article that it I am amazed that during such recessionary times we see so many new restaurants opening, and fair play to all who do so. Peppino’s is one such venture, and it has risen from the ashes of the very well known Bol Uisce in Spiddal’s main street. The new owners are experienced in the business of providing Italian food at Il Foletta in Quay Street. Now they have two restaurants to run and while both are Italian the new Peppino’s offers a more varied menu. Maybe it is because better rents can be negotiated, but whatever the reason you have to admire and congratulate all who open a new restaurant. It brings money to an area in all manner of ways, jobs for chefs, kitchen porters, waiting staff, someone will get paid to do a website, painters, electricians, plumbers, gas engineers, waste companies, oil, etc, etc. So when you see a new venture in your area be sure to support it.