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Take 10 very talented local chefs, add one Euro-toques organisation, mix in a dollop of creativity and generously sprinkle with passion, to create one very tasty and impressive pocket-sized recipe publication entitled The Galway Ingredient.

This week, I want to cover several smaller bits of news and suggestions for places to visit. I recently found a great place to buy free range eggs and the method of payment is definitely a novel one. Just outside the front door of his house, ‘The Egg Man’ has a crate of fresh newly laid eggs each day. You open the box, select your quantity of eggs (which are wonderfully ungraded, so you can choose massive ones if available), you then calculate the cost at €1.50 per half dozen and put the money in the letterbox. It is called an “honesty box”, and does not give change! The yolks are deep reddish/gold and they taste great, they are also wonderful for cooking. If you want to call to him, take the road across from the water tower in Clarinbridge, drive past Walsh’s Crane Hire and after about one mile on the right hand side you will see a sign outside a bungalow ‘Free Range Eggs’. The Egg Man has also launched a delivery service and guarantees 20 per cent cheaper than retail prices. Call (087) 7682464.

The launch of a great new recipe book, The Galway Ingredient, prompted me to arrange a date for a chat with Michael O’Meara of Oscar’s Bistro. The Galway Ingredient is a superb book of recipes from the Euro-toques chefs of Galway, and was launched recently to coincide with the Volvo Ocean Race visit to Galway. It costs €5 and is available in Eason’s, Dubray’s, and most local book shops. For his part O’Meara is both a contributor of recipes and the photographer of every picture in the book.

The g hotel has done it again. The luxurious five star hotel has been chosen by the Travel & Leisure World’s Best Awards as its only Irish hotel and ranked it 12th in the most popular ‘Large City Hotels in Europe’.

At a glittering awards ceremony in Dublin’s Mansion House on Sunday August 23, head chef Seamus Commons of La Fougère restaurant, Knockranny House Hotel and Spa in Westport was named Best Chef in Connaught at the Food & Wine Magazine Edward Dillon Restaurant of the Year Awards 2009.

The g Hotel, Galway’s most luxurious five star hotel, will host an ‘Elegant Wedding Afternoon’ on Sunday October 4 from 2pm to 5pm. The multi award winning hotel will be transformed into a wedding wonderland for couples planning their big day.

The Knorr Student Chef of the Year competition is back for a 13th year and this time Knorr has turned up the heat on its competitors with a challenge to reinvent age-old traditional Irish recipes. Old family favourites such as bacon and cabbage, coddle and Irish stew will be given a fresh twist of creative seasoning to produce modern, 21st century Irish recipes that bear the distinguished hallmark of traditional Irish cuisine that Ireland has become famous for.