Search Results for 'chef'

The sixth annual Galway Food Festival will take place over the Easter Bank Holiday Weekend from the 13–17 April 2017. This year’s festival theme will celebrate the relationship between ‘Food and the Community’ through an innovative food programme of over 100 events, focusing on Galway’s 21st Century cultural identity through food. One such event will see the Festival collaborate with Slow Food Galway to present the ‘Grandmother’s Day Competition’, which takes place on Good Friday during the Festival.

Looking for somewhere with mouthwatering food and a relaxing environment? Then newly opened Asian restaurant Soho is the spot for you.

Dulse is the re-invention of the old Mulberry’s in Barna Village Centre, now almost a suburb of ever growing Galway city. Mulberry's was a surf and turf sort of place. It did a good selection of fish — crab claws, sole on the bone, monkfish, and mussels all featured. You would find dishes such as slow roast pork belly with broad beans, pea puree, and calvados reduction and prettily plated McGeogh's Smoked Black Pudding, with sweet potato puree, asparagus, and caramelised apple. Ballyhoura mushroom risotto with aged parmesan and truffle oil or pan-fried fillet of sea bass would arrive on a bed of warm fennel and orange salad and lemon sorbet with prosecco with a selection of perfect little berries floating on the surface. The reception area and cosy wine bar also served a few tapas-style dishes — crab cakes, prawns pil pil, calamari, spicy meatballs, or chicken liver paté. There was a comfortable waiting area also to accommodate the busy takeout trade of pasta and bistro dishes.

Local chef Kevin Stirzaker and his team at Dining Room on Bridge Street, Castlebar, are holding a charity event to benefit the Enable Ireland Safari Club for children with disabilities. Popular publican Mick Byrnes of Byrnes’ pub, will be guest chef for the night under the watchful eye of Kevin and his team. Up to 70 guests will be wined and dined with a specially selected menu over two dinner sittings on Tuesday, at 6.30pm and 9.00pm. Local food and beverage suppliers are also supporting the night.

Builin Blasta has all the best ingredients for a great meal experience. Based in the Ceardlann Craft village across from Spiddal Beach in Connemara the cafe serves up wholesome, tasty comfort food in a relaxed and friendly way. The café is inspired by its seaside landscape, by the kitchen garden that grows herbs, edible flowers and berries for its summer menu and by the famous Irish welcome that Canadian born (but Irish at heart) chef/owner Heather Flaherty has grown to know and love.

One of Galway’s best loved businesses is Ernie’s Fruit and Veg in Sea Road, which has been a central fixture in the west end community for more than 40 years. The shop was founded and is still run by Ernie Deacy, ably assisted by his son Ernest jr and daughter Annemarie, while his other son, Paul, owns Bell, Book and Candle just around the corner.

The Restaurants Association of Ireland has announced that nominations for the Irish Restaurant Awards 2017 are now open.

While you and your family are tucking into your festive dinner in the warmth and comfort of your homes and family circles, worrying about last-minute gifts, and whether or not to put an extra bottle of wine into the fridge, spare a thought for the troops of the 54th Infantry Group who will be at democracy’s outpost as part of the UNDOF mission on the Golan Heights throughout the holiday period.

Ballyconneely is a small village just south of Clifden, the capital of Connemara, at the entry point to the Errismore Peninsula – an ideal place from which to explore the most tranquil, unspoilt, and interesting landscape to be found anywhere in our little country. Kathy McCallion spent much of her childhood here before relocating to New York City where she met her husband, Dean Gibson. After moving back to Ireland to expand their family, Ballyconneely drew them back home, an ideal destination for both family life and work. It's still early days for the first-time hoteliers, who are making their mark on the area after 16 years in the States, bringing new life to the former Mannin Bay Hotel in Ballyconneely after it had been closed for six years.

I've worked in many Galway restaurants and hotels over the years but always wanted my own business. I loved the idea of a food van, travelling around meeting different people from all over the country so I converted a van into a fully working kitchen.