Search Results for 'International availability of McDonald's products'

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American Bites diner opens in Athlone

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The first branch of the American Bites franchise in Ireland opens in Athlone today.

Pocket friendly dining in the city centre

Nostalgia is a wonderful thing and, with September being a time to welcome the students back, I found myself revisiting the places we used to go when we were the young kids on the block. Students are always notoriously hard up, so here are three of the longest serving and best value eateries in the city, as good today as the day they opened. Certainly you could make some extra money to afford a meal in one of the fancier restaurants, maybe by working part-time or starting your own religion online and asking for donations to build your place of worship. Otherwise just go to one of these places when you realise that plain pasta does not constitute a complete meal. For all of you new to Galway, start off in any one of these and you will not go wrong.

The Prom Restaurant, some advice about treats to sample at the McCambridge’s Food Fair, and Woodberry’s wine tasting tonight

The Prom Restaurant in the Salthill Hotel brought back some happy memories of my very first experiences of really fine foods.

The Prom Restaurant, some advice about treats to sample at the McCambridge’s Food Fair, and Woodberry’s wine tasting tonight

The Prom Restaurant in the Salthill Hotel brought back some happy memories of my very first experiences of really fine foods.

The Prom Restaurant, some advice about treats to sample at the McCambridge’s Food Fair, and Woodberry’s wine tasting tonight

The Prom Restaurant in the Salthill Hotel brought back some happy memories of my very first experiences of really fine foods.

Back to school —healthy school lunches

Dietitian Heather Miller, who holds clinics in Balla, Castlebar, and Ballindine, this week talks about making healthy school lunches.

The perfect burger — now in Galway

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The making of a perfect burger has been the aim of many a chef over the years and recently we have seen the arrival of gourmet burger restaurants where the whole focus is on providing you with a substantial meal in a bun. The meat has to be right, the cooking (preferably chargrilled) has to be perfect, the bun itself has to be well chosen, and then you decide which additions will make it a finished product. I am surprised how long it has taken for this type of food to catch on as 25-plus years ago I survived on a diet of such burgers in Birmingham, served in a basket with fantastic chips and salad.

 

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