Search Results for 'chunky chips'

Many have argued about which are their favourite restaurants in Galway's West End, each preferring one over another, modern over conventional, trend over tradition. The real wonder is that, just a few years ago, this argument could not have erupted. Where restaurants were few and far between, now they are abounding.

Having spent some time working in NUI Galway, I can justifiably lend my voice to those who say that the food available on campus is generally not that good. Sure, the pizza in the college bar is tasty enough, but it does not really count as a vegetable as the American government would have us believe. The Gourmet Tart Co used to supply the university with its freshly-made sandwiches, but these seem to be no longer available this year, replaced by a lesser sandwich to fill the gap. It is not, I am sure, because students don’t care what they eat — in fact a growing number of them are revolting against the banal food on offer.

The Kings’ Head and Malt House Restaurant have just joined one of the more exclusive food clubs in Ireland – Good Food Ireland. It is not an easy club to get into either - you have to jump through a fair amount of hoops before you get one of these coveted stickers for your front door. And they're in good company too, with Kai, Aniar and Renvyle House also on the GFI list.

Seamus Bracken Butchers, Mullingar has a number of new products for you to try this spring, with Kilbeggan Organic porridge and Donegal Rapeseed Oil now available to buy. You can also sample a selection of delicious products from Moyallon, including red pepper relish, savoury onion marmalade, hot chilli pickle, spicy fruit chutney, and country relish.

Lovers of good food, and particularly those with a passion for fresh fish, will be tantalised by the opening of the new Fishworks restaurant in Westport, part of the Atlantic Carlton Hotel on the quays.

The making of a perfect burger has been the aim of many a chef over the years and recently we have seen the arrival of gourmet burger restaurants where the whole focus is on providing you with a substantial meal in a bun. The meat has to be right, the cooking (preferably chargrilled) has to be perfect, the bun itself has to be well chosen, and then you decide which additions will make it a finished product. I am surprised how long it has taken for this type of food to catch on as 25-plus years ago I survived on a diet of such burgers in Birmingham, served in a basket with fantastic chips and salad.