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Athlone native samples the surreal nightclub scene in adopted surrounds

 

Ford to stop making the Mondeo model from next year

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Ford recently confirmed that it will stop production of the Mondeo from the end of March 2022.

Ford to stop making the Mondeo from 2022

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Ford has recently confirmed it will stop producing the Mondeo from the end of March 2022.

Clubs need to be diligent when dealing with heading in games and training, says former Collingwood Cup coach

John Clarke, who guided NUI Galway to two Collingwood Cup victories in the 90s, believes football coaches need to be extremely diligent when dealing with heading in the game.

New Volkswagen Taigo is on its way

The wait is over for those who have been looking for a CUV that combines an elevated seating position with a sporty coupé silhouette.

Dementia problem for football

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John Clarke, who guided NUI Galway to two Collingwood Cup victories in the 90s, believes football coaches need to be extremely diligent when dealing with heading in the game.

Tune in to Galway's first international cello festival

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A first Galway festival that celebrates the beauty of the cello starts today online.

Looking forward to a future of travel

The top international hotelier, Irishman Brendan Dwyer, was on holidays last February in the Maldives when the pandemic began in China. "We noticed they were taking temperatures at Mali airport on the way home, so it was about to kick off. A week later the big news was coming in from China. And two weeks later the EU were saying we have a problem and a week later it was game over and we had to shut up shop.”

'Getting to Know...' Máire Éilís Ní Fhlatharta

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What is your idea of perfect happiness?

Food On The Edge launches book on cooking after Covid

In August 2020, when many in the restaurant business around the world found themselves enduring the brutal consequences of a global pandemic, many without income, without their staff and their business, Food On The Edge founder JP McMahon reached out to speakers and other contributors to the Food On The Edge symposium. His request was simple - to write a letter addressed to the industry.

 

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