Search Results for 'chef'

Eight Galway restaurants are among those shortlisted for the prestigious Food & Wine Magazine Restaurant of the Year Awards.

Multi-award-winning Spanish restaurant Cava Bodega is celebrating the grape harvest by hosting Sherry Fiesta, Ireland's first sherry festival, in September.

Tracy McDonagh, from Tuam, was selected as the overall winner of a recent national Bord Bia competition, run in association with Today FM. As part of Bord Bia's new Lamb – Tasty, Easy, Fun campaign, Ms McDonagh submitted her signature lamb dish of tacos with lamb, tomato, coriander and avocado salsa for the judges’ consideration, and went on to prepare the dish in a live cook-off on Today FM.

Summer is a time many associate with holidays, chilling out, sun [sometimes], and switching off from the daily grind of work to recharge the batteries. However the extra free time may enable you to try out something different, be it a new sport, a new pastime, or even an opportunity to enroll in a course to learn a new skill.

Nothing is quite as good as a BBQ on a summer’s evening; they can be a good social occasion for family or friends to sit down for a chat together. There is always the tendency with a BBQ to eat more than you planned for, but with a bit of pre-planning you can ensure that you can balance the ‘meat-fest’ out with healthier foods that are tasty and good for you. Here are a few tips to get you going in the right direction.

Robert Grace

Leading female chefs and restaurateurs from across Ireland are coming together in Galway next week for a culinary think-in and conference on gender roles within professional kitchens and throughout the hospitality sector. Athrú 2016, empowering women in the culinary arts in Ireland, is a two day conference and workshop with the goal of establishing a working Irish female chef database that would be available or suitable for judging, media, or to provide a female voice and point of view.

To my mind, there are three levels of food in Irish pubs. At one end is the traditional pub, where your only dining decision is whether to have the cheese and onion or salt and vinegar. And then there is proper pub grub, comforting soups, tasty sandwiches, and old favourites like bangers and mash or lasagne, usually in overly generous portions. At the other extreme of the scale are the ones who take themselves very seriously, where you can expect such delights as 'roasted marrow bones with curried clams in a grilled octopus reduction'.

There are many options to choose from when looking for a break. However, there was nowhere I would choose to be on a Friday afternoon, except driving down the N84 from Castlebar, excited in the knowledge that, in just over an hour, I would be leaving all the stresses and strains of the week behind me, soon to be arriving to an evening of indulgence at Galway city's only five star hotel and spa, the g Hotel.

Massimo Bottura of Osteria Francescana, voted the World’s Best Restaurant 2016, is among the impressive line-up of chefs from around the world speaking at this year’s Food on the Edge.