Search Results for 'Sunday roast'

I have been confused about the identity of Ard Bia since it moved to the Nimmo’s building at the Spanish Arch. Downstairs I think was called Nimmo’s, and upstairs called Ard Bia, and I was unsure whether there were different kitchens and menus. That confusion is now gone as it is simply called Ard Bia with the downstairs open all day and night and the upstairs opened as needed when extra busy. The menu is the same throughout and now includes breakfast, lunch, afternoon teas, snacks, dinner, and Sunday lunch. It is still a quirky restaurant and while I am no longer a fan of retro pine tables and chairs there is nothing retro about the food. It is modern, and top quality with a modern twist to traditional dishes.

Where could you get a dinner of braised lamb shank with roast potatoes and peas, cooked by a chef who has worked with Paul Rankin of Gourmet Ireland fame, for €6.99? The answer is at the Spar Express shop in the Corrib Filling Station at the Hill in Loughrea. I called in there recently and decided to browse the deli counter. I was surprised to see a selection of main courses just removed from the oven. They had roast breast of turkey cut in very thick juicy slices, roast of beef, lamb shanks, and pork pieces in a barbecue sauce.

I called into Martin Divilly's butcher's shop in Westside and picked out some treats from their quite amazing selection. They have practically every meat type available that you can think of, and of course much of their focus is on providing meat that is prepped and ready for the oven. I sampled some of the stir fries selection and can recommend the Hong Kong stir fry made with round steak, the Piri Piri stir fry made with pork, and the Mexican stir fry made with chicken. Perhaps the handiest way to cook them is to just pop it in the oven for 15/20 minutes and serve.

Enjoy a new dining experience on the banks of the Shannon at Elements Restaurant and Quayside Bar and Lounge, in the Radisson Blu, Athlone.

A festive feast made easy by Bord Bia