Search Results for 'Michelin'

‘Quenelles of Goldfish’, ‘Piglet Brains and Barley Wine’, ‘Chilli-Chocolate Songbird Hearts’, ‘Fag-Ash & Seaweed Anti-Cupcake’; these might sound like ingredients from a Monty Python sketch but in fact they are all from menus dreamt up by the fiendishly fertile imaginations of The Domestic Godless, an absurdist gastronomic art collective from Cork.

Popular Westmeath pub, the Fatted Calf in Glasson, has retained its listing in the new-look 2015 Michelin Eating Out In Pubs guide, just published.

Ahead of its arrival here in November, Ford Ireland has told us the model line-up for the eagerly awaited newly updated Ford Focus range.

Ahead of its arrival here in November, Ford Ireland has told us the model line-up for the eagerly awaited newly updated Ford Focus range.

It you’re looking for great live music this weekend with the added bonus of a BBQ and some fun and games then Danny Byrne’s is the place to be this weekend starting tonight, Friday August 22 with Booka Brass Band. Booka Brass Band have developed their sound and set-up over the last 12 months through a succession of great opportunities, all well deserved and well executed. They have also grown in size, now comprising seven members consisting of two trumpets, two trombones, saxophone, sousaphone and drums. Classically trained, the band also brings a great understanding of classical harmony which can be heard behind the beats of their original tunes.

Noel Mulhaire has been appointed as the new general manager of the Lough Rea Hotel and Spa.

The idea of cooking with tea is nothing new, but the idea of making tea from entirely indigenous ingredients is part and parcel of the philosophy at Aniar. This is the basis of the new tasting menu introduced this week. As always, this is a menu dotted with native seaweeds, wild herbs, and berries, and reflects Aniar’s billing of itself as “a terroir-based restaurant”, a farm to table culinary experience. Terroir refers to the soil and climate imbuing food and wine with the flavours of a region and, as such, carries lots of potential for pretentiousness. This they somehow manage to avoid, this is traditional food made contemporary proving that profound truths can be spoken plainly.

Galway Food Festival, the annual event celebrating the city as a good food destination, highlighting food provenance, sustainability, and healthy eating, opens today and runs throughout the Easter Weekend.

Culinary students from Galway-Mayo Institute of Technology have scooped a range of top awards at this year’s IFEX Culinary Competition in Belfast.

When it comes to cookery classes, I have to admit I am a bit of a veteran. I have more than a couple of stints with the Allen family in Ballymaloe under my belt, I have had a nose around Paul Flynn's Tannery School in Dungarven. I have even tucked my knees under the bountiful table at River Cottage HQ with Hugh Fearnley Whittingstall, still possibly the happiest day of my life (sorry kids).