Search Results for 'Meals'

Cases wine warehouse has teamed up with Enable Ireland to host an annual charity barbecue at Cases wine warehouse on the Tuam Rd on Friday July 17.

To mark the retirement of Margaret Walsh a special Mass of thanksgiving will be celebrated in Scoil Naomh Pádraig, Killawalla, on Thursday October 22 at 7.30pm.

Great family offers, delicious food and an ideal location. The House hotel has it all to be your family’s ultimate city centre venue. The hotel announces its new family-friendly promotion: all children under the age of 10 eat free in the hotel’s restaurant during August.

To mark International Human Rights Day, Cava Spanish restaurant and tapas bar is organising a fundraising Lunch For Amnesty on Thursday December 10 from 12.30pm to 2.30pm.

Enjoy a new dining experience on the banks of the Shannon at Elements Restaurant and Quayside Bar and Lounge, in the Radisson Blu, Athlone.

Emer Murray, crowned by food writer John McKenna as ‘the best baker in Ireland,’ was an unhappy law student at NUIG. She came from a business and insurance agents background, and the law just didn’t have the excitement she thought it would have. One day her mother Ena told her that John and Anne Sherry were looking for outside caterers. They had recently taken over Lydon House, and wanted croissants and Danish pastries for their breakfast menu. Emer, who had a passion for cooking, went into O’Gorman’s bookshop, bought a book on making breads and pastries, and, that evening called round to the Sherry household with samples. She got the job.

It will soon be time to think about school lunches again. Nutritionist Nuala Collins has a few tips to help make them more exciting and enticing for picky youngsters.

Hodson Bay Hotel’s Summer Wedding Fair took place last Sunday August 30. As always, the day proved to be a resounding success and attracted hundreds of prospective brides and grooms.

My visit to Cava dissipated two preconceived ideas that I had about the menu. One, the idea that the tapas dishes would be small little nibbles similar to what you get at a bar counter in Spain and two, that the menu would be limited to the typical array of tapas that you might find on the Costa del Sol. Neither proved to be the case, the portions are quite large indeed, very often as big as a typical main course, eg, my cured roasted duck leg served with baby potatoes fried in duck fat was of a size that would satisfy most appetites, and the selection is absolutely spectacular. JP and his team seem to have found some of the very best tapas dishes from around the world and recreated them with 100 per cent authenticity. Suffice it to say that the tapas here are much better than anything I have been offered in the touristy parts of Spain. It is worth saying that my initial impression of the menu was that for tapas it seemed expensive, however, from the size of the portions and the inventive dishes I have to say the opposite is the case.