Search Results for 'Seafood'

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Restaurants Association of Ireland awards for Galway

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The Restaurants Association of Ireland held its Connacht awards ceremony in The Ardilaun on March 23. The awards were open to all establishments and not just associated members, thus the result is very important for all the finalists and winners. The winners were decided by a combined result of a panel of judges and direct voting by customers. The winners below will go forward for the national awards in June.

Irish Oyster Cuisine

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This is the title of the best book ever written about our famous Irish oysters. It was launched in 2004 and immediately won a very coveted prize at the Gourmand World Cookbook Awards. In 2005 it was named Food Book of the Year by Food and Wine magazine. So why do I bring this to your attention? The reason is simple, I met the author Máirín Uí Chomáin recently and after a brief conversation I realised that she had written an Irish cookery book which I had been unaware of — shame on me.

Let’s jazz it up at the Clarenbridge Oyster Festival this Sunday

Families are invited to enjoy an afternoon of jazz, dance and entertainment at the Oyster Festival marquee on Sunday from 1pm to 5pm.

Lobster fishermen urged to set up a producers’ organisation

The European Commission is urging lobster fishermen along the west coast of Ireland whose livelihoods are under threat because of a drop in prices to set up a producers’ organisation in order to strengthen their position in the market.

Wild and Wonderful

There’ll be an R in the month until next April, which for aficionados of oysters can only mean one thing: these delicacies will be available for the next seven months. Jonathan Swift is often quoted as having said, “He was a bold man that first ate an oyster”, and many of us would rather chew the head off a dead rat than let these glutinous, muscly, sea water-scented little shellfish anywhere near our dinner plate, but some view them as a delicacy on a par with caviar and champagne. Slurped straight off the half shell, either just as they are or enlivened with a dash of Tabasco or lemon juice, or cooked in a fish stew or a steak and kidney pie, and washed down with a pint of creamy Guinness or a glass of white wine or champagne, the oyster occupies a unique place in European, American and Asian cuisine.

Cod rearing programme sees first fish transferred to sea water

A programme which aims to breed cod in a bid to offset the depletion of wild whitefish stocks reached a major milestone this week with the transfer of the first batch of juvenile fish to the sea off Connemara.

Changing times

It is a frequent comment among restaurant customers that they would like a particular menu changed more frequently, however sometimes customers do not want a restaurant to change its menu, especially when it has been in place and very popular for 10 to 15 years. This fact was brought home to me recently when I was talking to Charlie Chan, the owner of the original Royal Villa in Shop Street. Two years ago he moved to a new location in Oranmore and called the restaurant Asian Fusion. While it has been very successful and has some dishes that I particularly like, many of his old customers from Shop Street asked him to consider bringing back the original menu.

Conlon’s Oyster Bar and fresh fish in Ballybane

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During the summer of 2008, Conlon’s Seafood Restaurant moved to its new premises, a few doors away in Eglinton Street. As you enter the new restaurant, there is a gorgeous art deco feel and the off white decor and furnishings add to a sense of openness. They have several different menus, a great value lunch menu offering a choice of five or six main courses for €9.90, eg, seafood risotto with salad and garlic bread, grilled fresh plaice with creamed potato and vegetable, and good old fashioned fish and chips.

Five Mayo seafood establishments awarded BIM membership

A total of five Mayo based seafood establishments were recently awarded membership of the highly regarded Bord Iascaigh Mhara (BIM), the Irish Sea Fisheries Board Seafood Circle programme. BIM’s Seafood Circle recognises and awards hospitality and retail businesses that consistently deliver the highest standards of seafood and service across the three membership categories of hospitality, seafood specialist, and supermarket seafood counter. The programme aims to assist the retail and food service sectors to achieve excellent standards in the provision of seafood and encourage the use of locally sourced, sustainably fished, quality seafood. The success and growing recognition of the programme is clear from the continued growth in membership nationwide. BIM awarded 23 new members in 2009 bringing the total number of restaurants, pubs, and seafood retailers awarded membership to 155.

Fresh Irish crab

Far too often the only use given to this versatile and decadent decapod, this abundant and delicious crustacean, is to eat the claws and forget about the rest. Fresh crab when sold whole is one of the best value shellfish on the market. The culinary uses of crab are immense and range from simple soups to some of the great classic recipes of the world.

 

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