Search Results for 'Pastry'
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The four star Hotel Meyrick in the heart of Galway city has a range of excellent short breaks and packages on offer, designed for those in need of a breakaway this Spring.
For lovers of all things sweet, Sheena Dignam, who runs the Galway food tour Around the Market Place, is holding a special Pastry Food Tour visiting a selection of the best bakeries and cake shops in town as part of Galway Bake Fest.
Today I decided to share a recipe I love, using a local, award winning, Gouda style farmhouse cheese. Carrowholly Cheese is the only cheese produced in Mayo and the garlic and chive cheese is perfect for this recipe.
The Prince Bar is home to live music every Wednesday to Saturday night, bringing you local and national bands.
Trevor Donegan, executive head chef at the Athlone Springs Hotel, shares a recipe exclusively prepared for Advertiser readers. Please email head chef, Trevor Donegan directly on [email protected] with comments or questions.
Want to know one of Athlone’s best kept secrets? Well pop in to The Prince Bar & Kitchen to discover it - there you will find The Prince’s recently opened in-house bakery where a wide range of delicious cakes and treats are available to buy for takeaway Monday through to Saturday.
New Galway restaurant Chez Azur, in an elegant upstairs room with stunning views out over the docks, is a quiet culinary oasis just a stone’s throw from the buzz of Quay Street. At the top of the stairs are two lovely rooms with lots of character, a little casual with dark wood tables, comfortable chairs, and lots of light from windows looking out over the boats in the harbour. This was my second visit here since its opening night back in March and it has developed quickly into a well run restaurant.
The Gourmet Tart Company is one of Galway's biggest success stories, as far as food is concerned. The business started out selling cakes from an ironing board in Limerick's Milk Market and now boasts four bakery/delicatessens and a restaurant. What began in 2001 as a small French-style bakery has become a thriving business with very loyal customers. It serves breakfast, lunch, and dinner seven days a week and has both sweet and savoury ranges and quality take-home meals. The shops are bright and white, sleek and efficient. Look for the pink and white sign above the door and the trademark grapefruit-sized meringues streaked with raspberry in the windows.
The smell of freshly baked bread wafting from a bakery is one of the most universally liked aromas. It is especially nostalgic for me, as when I was about 14 years old I worked for two summers in Toohey’s bakery in Loughrea. As it was located at the bottom of our garden I had always loved the smell when I called in on the way home from school. John Toohey was a gentleman and while I was expected to do my bit in about 100 degrees heat I was well looked after. One of the ovens was a coal/coke fired monstrosity with a huge sliding heavy metal tray that cooked 144 loaves at a time. When it was pulled out all the bread had to be taken off by hand, and I quickly developed hands that could tolerate hot tins and bread. And of course that smell, fantastic, and many a time we would pull open a hot loaf and lash on the fresh butter.
I am glad Galway does not have Michelin starred restaurants. I have eaten in two Dublin restaurants when the family occasion, so I was told, warranted a Michelin starred meal. The first occasion was very good. The owner/chef visited all the tables and chatted pleasantly, hoping that we had enjoyed our meal. We all had. On the following two occasions, including another restaurant, which to my disbelief, retained its Michelin star this year, both meals were a disgrace. Incredibly over priced, snobby and condescending waiters, tiny portions, and pretentious food. Apart from the obligatory ‘is everything all right?’ no sincere effort was made to connect with the customer.