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The twelve hotel press book may to dec 2012
 

The twelve hotel press book may to dec 2012

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Press clippings about The Twelve Hotel, Bearna, Galway.

Press clippings about The Twelve Hotel, Bearna, Galway.
#1. Hotel on Trip Advisor and Galway's Top Fun Dining Destination

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    The twelve hotel press book may to dec 2012 The twelve hotel press book may to dec 2012 Document Transcript

    • Press Bookfrom 01.05.2012 to 31.12.2012Copyright Material. This may only be copied under the terms of a Newspaper Licensing Ireland agreement(www.newspaperlicensing.ie) or wirtten publisher permission.
    • Table of Contents01/01/2013 Irish Wedding Diary:BOUTIQUE WEDDINGS.................................................................................................................. 624/12/2012 Evening Herald:Dubliners Diary............................................................................................................................ 720/12/2012 Blanch Gazette:New Years deals.......................................................................................................................... 919/12/2012 Galway Independent:The Twelve..................................................................................................................................1116/12/2012 Sunday Business Post-Magazine:Twelve is the lucky number........................................................................................................ 1215/12/2012 Irish Independent Broadsheet-Weekend:A FEW OF OUR THINGS............................................................................................................... 1312/12/2012 Daily Mail Eire:bits and pieces............................................................................................................................ 1512/12/2012 Galway Independent:12 Days at The Twelve................................................................................................................ 1612/12/2012 Galway Independent:Wine increase will close restaurants.......................................................................................... 1706/12/2012 Galway Advertiser:Christmassy lunch.......................................................................................................................1806/12/2012 Galway Advertiser:The Twelve gets ready for 12-12-12........................................................................................... 2005/12/2012 Galway Independent:Get set glow................................................................................................................................2102/12/2012 The Sunday Times-Eire:Mere morsels.............................................................................................................................. 2201/12/2012 Food & Wine:Fresh Start.................................................................................................................................. 2301/12/2012 Galway Now:A Christmas sparkle.................................................................................................................... 2401/12/2012 Irish Independent Broadsheet-Weekend:10 BEST Christmas escapes.........................................................................................................2901/12/2012 Irish Tatler:Yuletide getaways.......................................................................................................................3130/11/2012 Irish News-Supplement:Twelve steps to a paw-fect weekend in Galway.......................................................................... 3309/11/2012 Galway City Tribune:Twelve award............................................................................................................................. 3408/11/2012 Galway Advertiser:A happy meal? in gorgeous Gort................................................................................................. 3507/11/2012 Galway Independent:Industry awards for The Twelve Hotel........................................................................................ 3701/11/2012 Hotel & Restaurant Times:Champs return with food for thought..........................................................................................3824/10/2012 Galway Independent:Top chefs get ready to do battle..................................................................................................3920/10/2012 Evening Echo:Be greeted by sweet treats if you check in for some autumn pampering.....................................4019/10/2012 Galway City Tribune:Fact-finding mission to Canada in bid to lay foundation for Galway food tourism....................... 4119/10/2012 Galway City Tribune:Nadine is best!............................................................................................................................ 4219/10/2012 Galway City Tribune:Top chefs to battle it out in the kitchen to cook up the cash for local charities........................... 4317/10/2012 Galway Independent:Galway restaurants facing serious chef shortage........................................................................4410/10/2012 Galway Independent:Seeing stars................................................................................................................................ 4506/10/2012 The Irish World:Half Term Halloween..................................................................................................................46-2-Copyright Material. This may only be copied under the terms of a Newspaper Licensing Ireland agreement(www.newspaperlicensing.ie) or wirtten publisher permission.
    • 03/10/2012 Galway Independent:ONE SHELL OF A SUCCESS...........................................................................................................4801/10/2012 Discover Ireland:WEST - Fun, Food and Thrilling Activities.................................................................................... 5101/10/2012 Irish Brides:CITY WEDDINGS......................................................................................................................... 5228/09/2012 Galway City Tribune:Two Galwaymen chosen to shape the future of Irish cuisine and food tourism......................... 5527/09/2012 Galway Advertiser:Food champions nominated to represent the wests food sector in Canada.................................5726/09/2012 Galway Independent:Twelve nominated for three awards............................................................................................5822/09/2012 Irish Independent Broadsheet:EXCLUSIVE: DINE OUT IN GALWAY 25% OFF FOR EVERY READER..............................................5921/09/2012 Connacht Tribune:Galway food champions selected for Canada trip........................................................................ 6021/09/2012 Galway City Tribune:Award Nomination...................................................................................................................... 6119/09/2012 Galway Independent:Oyster Hot Spots for festival....................................................................................................... 6215/09/2012 Irish Independent Broadsheet-Weekend:WIN A WEEKEND.........................................................................................................................6315/09/2012 The Irish World:THE BOUTIQUE HOTEL, YOUR PASSPORT TO BEARNA................................................................. 6413/09/2012 Galway Advertiser:Twelve out of ten for West.......................................................................................................... 6508/09/2012 Irish Independent Broadsheet-Weekend:Celebrate with seafood............................................................................................................... 6701/09/2012 Food & Wine:CONNACHT BEST CHEF AWARD................................................................................................... 6901/09/2012 Food & Wine:CONNACHT BEST RESTAURANT AWARD 2012..............................................................................7001/09/2012 Galway Now:Neasa & Aodan tie the knot.........................................................................................................7129/08/2012 Galway Independent:Travel green with VOYA.............................................................................................................. 7226/08/2012 Sunday Business Post-Magazine:Food Diary.................................................................................................................................. 7324/08/2012 Connacht Tribune:Be Intimate, Special and Different at The Twelve......................................................................7419/08/2012 Sunday Business Post-Magazine:BITE SIZE....................................................................................................................................7517/08/2012 Connacht Tribune:Galway restaurants and chefs chase food Oscars...................................................................... 7816/08/2012 Galway Advertiser:Connacht restaurant wars...........................................................................................................7913/08/2012 Irish Examiner:Turning seaweed into global luxury............................................................................................ 8013/08/2012 Womans Way:MARVELLOUS MAKE-OVER...........................................................................................................8208/08/2012 Galway Independent:Galway chefs do battle for national title......................................................................................8302/08/2012 Galway Advertiser:Three other takeaways to try...................................................................................................... 8401/08/2012 Cara:3 OF THE BEST............................................................................................................................ 8601/08/2012 Irish Wedding Diary:Award winner............................................................................................................................. 8701/08/2012 RSVP:YOUR WEDDING DAY Checklist................................................................................................... 8825/07/2012 Galway Independent:Twelve in the driving seat when it comes to green..................................................................... 90-3-Copyright Material. This may only be copied under the terms of a Newspaper Licensing Ireland agreement(www.newspaperlicensing.ie) or wirtten publisher permission.
    • 21/07/2012 Evening Echo:Fancy a summer staycation? Youre spoiled for choice................................................................9119/07/2012 Galway Advertiser:The Twelves excellent food to pop up at the Big Top..................................................................9319/07/2012 Irish Times:Price-conscious diners keeping up pressure on restaurants........................................................9418/07/2012 Galway Independent:Twelve pop-up at the Big Top......................................................................................................9513/07/2012 Phoenix:All Roads Lead West....................................................................................................................9611/07/2012 Galway Independent:REVIVE YOUR COMPLEXION...................................................................................................... 10401/07/2012 City Wide News North West:The Twelve Hotel are celebrating on the triple..........................................................................10501/07/2012 Galway Now:Weddings.................................................................................................................................. 10701/07/2012 Hotel & Restaurant Times:Irish Restaurant Awards 2012.................................................................................................. 10801/07/2012 Image:Three to try............................................................................................................................... 11001/07/2012 Irish Brides:Head West................................................................................................................................ 11129/06/2012 Connacht Tribune - The Look:Bearnas award winning twelve hotel....................................................................................... 11213/06/2012 Galway Independent:Hair of the dog, Dad?................................................................................................................ 11308/06/2012 Galway City Tribune:Photograph............................................................................................................................... 11431/05/2012 Galway Advertiser:Buff up with VOYA Time to Slime.............................................................................................. 11530/05/2012 The Star:Into The West........................................................................................................................... 11626/05/2012 Nenagh Guardian:BBQ Delights for Coeliac........................................................................................................... 11725/05/2012 Galway City Tribune:Barna fast becoming culinary capital of west............................................................................ 11824/05/2012 Galway Advertiser:The Twelves restaurant voted Best Wine Experience in Ireland............................................. 11924/05/2012 Northern Standard:The Twelve Celebrates:............................................................................................................. 12023/05/2012 Galway Independent:Galway restaurant named best in west..................................................................................... 12123/05/2012 Galway Independent:Mission accomplished............................................................................................................... 12223/05/2012 Waterford Today:Comeragh Mountain Lamb scoops Local Food Hero award.......................................................12420/05/2012 Sunday Independent-Living supplement:Getting the party started at the Irish Restaurant Awards......................................................... 12518/05/2012 Galway City Tribune:; Mayor to take plunge on trip to Miami- off a racing yacht!...................................................... 12718/05/2012 Galway City Tribune:Cookery demo from top chef..................................................................................................... 12818/05/2012 Galway City Tribune:Foodie awards...........................................................................................................................12916/05/2012 Galway Independent:The Twelve Hotel celebrates the double....................................................................................13015/05/2012 Daily Mail Eire:Dining at the top table again... for fif th year in a row...............................................................13112/05/2012 Irish Times-Magazine:All about you.............................................................................................................................13206/05/2012 Sunday Independent-Life magazine:The Irish Restaurant Awards.................................................................................................... 133-4-Copyright Material. This may only be copied under the terms of a Newspaper Licensing Ireland agreement(www.newspaperlicensing.ie) or wirtten publisher permission.
    • 01/05/2012 Discover Ireland:WEST - The Twelve Hotel.......................................................................................................... 13501/05/2012 Prudence:10 things we love......................................................................................................................13601/03/2012 Licensing World:TOP FOOD PUBS IN CONNAUGHT & ULSTER.............................................................................. 137-5-Copyright Material. This may only be copied under the terms of a Newspaper Licensing Ireland agreement(www.newspaperlicensing.ie) or wirtten publisher permission.
    • " " a_^E^__________!______________________9_H__Bi^__K! w^S_B__l_-6-
    • DUBLINERSr| A DV WITH HELANIE FINN & KiRSTY BLAKE KNOXj|Jrl#%K ■ email: ehdiary@hera!d.ieEmmas overthe moon.to show NASAssexiestnerd Bobakthe sights-7-
    • I Quinlan has landed her about her new man,I very own spaceman- she l^^H^^^^^^^B^^^^fl^^^^^^F Emma said on her Twit-is seeing a NASA systems HlH^Hj^^^Hf fBm^m^m^M^^^m^^Sl^^^^^ ter page how having|[| American Bobak Fer- W&g§£mwR9mmMmm-- mH—^—^—WL *a personal Brian Cox".The 28-year-old was fl^^^Bpd^l^^BH back vibe as he soaks up somereceived countless propos- i§§j§j§$if ted t0 uemg a little over-als of marriage from j||||li§§f l9BSK wn elmed by all the attentionaround the globe.IBlilliif .^^b^b^b^b^bHb^b^b^B^aHfe iwBilWm but said it was "cool" to receivelearned he has chosen to mjjgSfS *i JwW^B " Im flattered and it has allenjoy the festive season on pffi^i ff^^^^^^^HH^lllf MBfflB&mm been very nice. Mostly this hasDublin a few days ago to HmHISm^, m^M^M^M^M^Mm&wF~-M^BS^SKm funny"ne said friend Emma.JHffl^MMi^^ her stra isbt-talking ways andITheyheaded west as BsMUmBmM^MwKMmWWKBmrZif jfllBR&i has previously been includedthey booked into the CHEERS! Emma Quinlan is dating Bobak Ferdowsi (inset) in polls of Irelands SexiestTwelve Hotel in Galway and they took a romantic break in Galway Ladies,for a romantic pre- The Dublin beauty, a previousChristmas break as the "Theyve been going out for a Jacuzzi bath as they in ICA Boot-snake-charming beaty little while and she was looking unwound in style. camp, who often usesshowed him all the best for somewhere nice to bring Situated inJsSHHE^^^^H^^her P et snake intourist attractions in him while he was over in Ire- the wilds of i f^^^^^^^flm ner burlesque1 the City of Tribes. land and thought it would be Conaemara, JH I J I ■ m H&Kfk routines, hasntThey then came back the perfect spot for him. the pair JHf | I I if Jg JHm^ een P UDUC lyI to Dublin over the "He flew into Dublin last stayed in -jHHiJlL^J. jf S-,JB|w linked withI weekend and went for week and then they headed the hotel anyone sinceI drinks in the Shel- down to Galway to start their for two splitting from■ bourne Hotel with trip," said a source. nights as ner l° n S- term■ some of Emmas fam- The smitten couple made they t" r>v T^g^^S^^^Si^! 1!! 1yBir boyfriendI ily and friends, a sure to book into the hotels top full advan- Stephen Walsh.W close source told the suite, namely Suite XII, which tage of their-Diary. boasts an open fire and even a picturesque - MF-8-
    • Blanch GazetteThursday, 20 December 2012Page: 22Circulation: 41653Area of Clip: 19300mm²Clip ID: 2487Page 1 of 2NewYearsdealsThe Twelve HotelAGETAWAYto the west is a sure way to get yourNew Yearoffto a good start With the staffatThe TwelveHotel in Bearna, Galway, pamperingand spoiling the guests, the hotel is offering anexclusive New Years Eve package from just €215perperson sharingfor a two-night breakwithbreakfast. NewYears Evewill also see guestsenjoying a special celebration in the awardwinningWest Restaurantwith a champagnereception, a seven-course dinner and late nightentertainment. For more information, contactThe TwelveHotel on 091597000 or seewww.thetwelvehotelie.The ShelbourneShining brightly in Dublin City Centre, itshard to miss the luxurious and ever popularShelbourne Hotel. This NewYears Eve,fun/styleand delicious food is the order of the BigDayand guests can enjoy a three-course meal in theSaddle Room Restaurant, before ringing in thenewyearat No 27 Bar and Lounge. Enjoy theovernight stay in one of the hotels deluxe roomsfollowed by a traditional Irish breakfast on NewYears morning. Rates start at just €229 perperson sharing, with upgrades to suites available.Tobook your NewYears celebration, call 016634500 orvisit www.TheShelbourne.ie.-9-
    • Blanch GazetteThursday, 20 December 2012Page: 22Circulation: 41653Area of Clip: 19300mm²Clip ID: 2487Page 2 of 2Radisson Blu, GalwayFor anyone in search of festivities,fun and goodfood, the Radisson Blu Hotel, Galway, could bejust the place to ring in the New Year. Start thenight with a Countdown Cocktail and followwith an elaborate finger food buffet, a midnighttoast and a late night DJ. Orguests can dine instyle in the Restaurant Marinas with a five-coursemenu for€45pp before joining the festivities atthe Veranda Lounge. NewYears Eve B&B isjust€95 pp, while two nights (including one eveningmeal) isjust €225 pp.To book, call (091) 538 300or seewww.radissonhotelgalway.com.-10-
    • Jacinta Dalton and Cormac Handy pictured at The Twelve Hotel party on12/12/12. Photos: Boyd Challenger-11-
    • Twelve Is the lucky numberH Artisan butcher James McGeough, Mairtfn 0 Conceanainn of Blath naMara seaweeds, andJorg Muller and Karin Wieland of Solaris herbal teas areamong the 12 food apostles to mark theTwelve Days of Chistmas at TheTwelve hotel in Bearna, Co Galway.Fergus OHalloran, the hotels general manager, came up with the idea afterbeing nominated as a Failte Ireland food champion, and has organised aprogramme of pop-up dining events, talks and tastings that run up to Christ-mas Eve.The hotels chefs will also focus on one local food producer each day,creating a dish from their produce. You can checkTheTwelves Facebook pagefor details on each days events.Siobhan Ni Ghairbhith of St Tola; Padraig Fahy of Beechlawn Organic Farm;Martin ODonnell, head chef, and Fergus OHalloran, general manager, TheTwelve hotel; Catherine Nee of Martys Mussels; and Noel Holland of GalwayBay Seafoods at the launch of Twelve Days of Christmas-12-
    • The Twelve HotelEEEJEBhBEBEJ|EBB[|B^ in Barna, Galway, is|tflflf i^bBbBSB_ _, |B1 H currently running a■HBBBBs B7^ Bfli %r^ 2&"* BJBeBBBBb »^iBjiBBBBBBBBBBM B? BBb nft^^w BlBBBBBBbi ■"■*** iBHbbbbbBjbm ■ *8 B Wsmwr* B mas event with,PfBBt _ ,^BBhJBB I BJ ■*5- :^ K you guessed it, 12P^^flt BBSBBBBBBH Bk."B H of their leadingBJ bbbbbbbbbbb bBbbbW 1H t^e B suppliers. ExpectjBBiiiiiii iiItBbBBBBBMBi ■uiiiimimiim JIMLh mm ilB POP-UP stands,JBB^^^^^^^^^^BBEBBBE^SRBBHSBHBbBHS a s P ecia sn cre ~BBB| BvEYeIbbbbbbbbikISbSbbbbbbbbIbbI atec Dy The Twelvefl^BV cay to snow "SBBBBBBkb. SbBBBBBBBBBBBBBBSBSBMBBBBBBBBBBBBBBbB caSe tne P rociuceBflBSW „ ofachosensuppli-BBBBBBSQlUBBi aBBBBBBBBBBBBBaESSflBflBBK^lBBB er ee thetwelve-.oBBBBBBBBBbV^B^^^HBBBB^^^^^SHbB hotel, ie tc>i moio.Milk and Cookiesl|I| -^^~«««^^^^^^»«^e^^«.«w**w8.^^^ Cookies for Santa nro-^5 || a ■~~ ,»„., for himonChristma. I .v/"- 7^ All proceeds from th- ■■..:!■:T £r ~- ~ ^ ~~ „ _ v-^_ . of the cookies go tovt~ " Ca PP a 9 n Hospital F^un- ,.^, tg- ■" *•<3?^^^^H dation and Aware.Jmm mmmm. I |§ %i&rr hasting a unique pop-uu jfr S"i^BMPuary9th. Foodies can c>- *- ■_.* ./P-ct a seven-course■•** -^4 * r ■■™»B»BBBBJB«BBl^BB»BBBBBBBBJBBHBBBBBBfl|BJ|-13-
    • THINGS jf^^RBBBBBSbBB Ti".tive Afternoon Tea at Decerrtx-r 18-21 Iron lim- %IBBBBBBlSHBBBBBsW ?"Wmmwmmvmmmmm : 1" Shelbourne Hotel, 4pm in It-, -.n on ?: ?; ; Sojrh |jH^BbbBBBBBBBBBbI )u; " )inwhich includes Fr-ili pc k Street. Dublin ? M-14-
    • 12/12/2012 00:00 | Daily Mail EireMedia Source: PressPage: 27Total Circulation: 63,314Author: LINDA MAHERbits and piecesOnline article-15-
    • 12 Days atThe TwelveThe Twelve Hotel isthrowing a free party tomark 12-12-12 tonight,Wednesday 12 Decem-ber.Kicking off at6.12pm in the hotelspopular Pins Bar, guestsare in for a night to re-member with a superbline-up of live musicalacts and spot prizes to bewon.There will also bea pamper station in op-eration providing guestswith mini Voya treat-ments.Aside from throwingthe party of the year, onthe night, The Twelvewill also be launchingits 12 Days of Christmascampaign - a celebrationof the best local artisanproducers. These spe-cially selected supplierswill be known as the 12Food Apostles.As well as pop-upsfrom each supplier, in-formative talks and de-licious tastings to enjoy,the hotels talented teamof chefs will also be get-ting in on the action fo-cusing on one local foodproducer for each of the12 days of Christmas.The Twelve Days ofChristmas is a conceptfashioned by the hotelsGeneral Manager FergusOHalloran, a Failte Ire-land Food Champion.Those that cant jointhe party in The TwelveHotel need not missout on the action - TheTwelve will also be hold-ing a twitter party thisevening with lots of fan-tastic prizes up for grabs.Follow ©twelvehotel ontwitter to find out more,check out The TwelvesFacebook page or phone091-597000.-16-
    • Wine increase will close restaurantsConor HarringtonThe addition of an extra €1in duty on a 75cl bottle ofwine in Budget 2013 willlead to the closure of res-taurants already strugglingto stay afloat, the Chairper-son of the Western Branchof the Restaurant Associa-tion of Ireland has warned.Fergus OHalloran,who is also General Man-ager of The Twelve Hotel inBarna and a Failte IrelandFood Ambassador for theWest of Ireland, has saidthe latest increase in dutyon alcohol will make it tooexpensive for many peopleto eat out and increase thenumber of people drinkingat home."What it does, really,is encourage people just todrink at home and not goout to restaurants. Therecomes a point where it s tooexpensive for an eveningout and thats our concern,"said Mr OHalloran.Mr OHalloran saidthere was no doubt themove would lead to res-taurants on the edge clos-ing their doors and conse-quently job losses.He said the reductionin VAT to nine per cent onfood sold in pubs and res-taurants and the removalof the Sunday premium,which required restaurantsto pay staff double time onSunday, had resulted in anincrease in the number ofjobs created in the restau-rant sector over the pasttwo years.The €1 increase inwine, he said, would undothis good work. "Its a euroextra on a bottle of wine,which amounts to 25 cent aglass and thats the killer inthe sense of a glass of winegoing up 25 cent is astro-nomical."The increase wasequivalent to a 20 percent increase in the pricerestaurateurs were pay-ing for their wine, said MrOHalloran, adding that,while some restaurantswould seek to absorb theincrease, many could not."A lot of people thinkthat the restaurant businessis about food; its not. Itsabout the selling of food.and wine. A lot of times,when youre selling yourfood at just enough mar-gin to pay your wages, youneed the margin on wine tocover all your other costs,"he explained.Mr OHalloran saidthe tourism industry wouldsuffer, particularly with theGathering scheduled forthe coming year.-17-
    • Christmassy lunchIf you are looking torsomewhere to have aChristmassy lunch withfamily or colleagues,there is a little place inGalway that I canrecommend to you,Blazers Bar & Bistro. It isset apart from the hustleand bustle of the city, partof The Ardilaun hotel andyet but a stroll fromeither Salthill or the citycentre. This tranquilsetting, with beautifullylandscaped gardens is alittle a gem.The Ardilaun is,understandably,renowned for greatservice which is probablya side effect of being apopular wedding choice.It is uniquely placed as aquiet, leafy, oldfashioned country hotel,but still no journey at allfrom the city. I lived onTaylors Hill for manyyears, before I moved tomy present country pile,and had been in theArdilaun for manyfunctions but still hadonly a two minute walkback home. So, while Icannot tell you what therooms are like, or thebreakfast, or the leisurecentre, I can tell youabout lunch in the bistro.I made my selectionfrom the great valueChristmas menu of threecourses and a glass ofwine for €20. Leavingaside the fish cakes andsoup, I chose a warmtartlet starter with goatscheese, confit tomato,aubergine puree androasted peppers. Thecheese, a mild and creamyBoile, and vegetablesarrived in a crisp pastrycase with a good amountof well dressed salad. Thesalad had zingy slivers ofradish and sprigs of freshherb leaves, corianderand dill, with both tomatoand pine nut andcoriander pesto sparinglydrizzled over makingevery bite different anddelicious andcomplementing the tartletperfectly. As starters go,this one was pretty muchperfect.I was now heavilyunder the influence of thetwirikly lights, so Iordered the festivefavourite of turkey andham next. I do not haveturkey in my house, wetypically have beef orgoose on Christmas Day,so I sometimes like to getmy turkey fix elsewhere.It was nice and moist,with the ham extremelythinly sliced and perchedon a hillock of herbedmashed potato. The usualaccompaniments wereunusually good,homemade cranberrysauce, gravy with a hint ofcalvados, and aparticularly noteworthystuffing - coriander andchestnut with pumpkinseeds for added texture -an idea I might borrowmyself this year. Mycurrent husband,unaffected by theChristmas atmospherehad an elegant open lambpie from the main lunchmenu. This, like thestarter, was anotherexample of perfectbalance from a more thancompetent kitchen,shredded lamb shoulderwith flageolet beans,delicately spiced withhints of cumin andwearing a circle of puffpastry like a jaunty sea-salted hat.These two mains wereaccompanied by a plate ofvegetables ofthe size thatwould feed a small familytheir recommended five-a-day for a week and adisplay of potatoes cookedevery which way.The current husbandalso helped me out withmy dessert, he is verysupportive in that way.Really, I cannot thank himenough. Choosingbetween Christmaspudding and a rather nicesounding apple,cinnamon, and chestnuttart, I went for the leastfestive option. The onething that jumped out atme on the dessert menuwas condensed milk icecream. It was theaccompaniment to apavlova that was toppedwith a rich berry andCointreau compote. Theplate arrived pretty as apicture with the pavlovacrisp on the outside andmarshmallowy and chewyon the inside. It wasfaintly blush coloured andraspberry flawouredwhich married it peiri ectlywith the sharp berrycompote. The ice < creamthat had drawn mae intothe deal wass adisappointment - hackingin sweetness and flavourand with large ice crystals- not the best ice creamever.It would be wrcong tothink that this is a t typicalhotel kitchen, useed tocatering to large partieswith safe options, crowdpleasers and run of themill choices. The foodhere distinguishes itselfwith liberal use of freshherbs and unexpectedflavour combinations.Well worth checking out ifyou are on the leafy sideof town.At €20 per person, thismakes for a lovelyChristmas lunch and forsmall and middle sizedoffices that have not yetmade a booking for aChristmas lunch, one thatwill not disappoint. If youdo not fancy lunch, theArdilaun also has adinner deal with quite asimilar menu, a choice oftwo or three courses andit is celebrating their 50thbirthday with ChristmasCabaret nights withgolden oldies like SonnyKnowles and Paddy Cole.The Ardilaun hotel,Taylors Hill, Galway. Tel:+ 353 91 521433. Email:info@theardilaunhotel.ieGalway Wine NewsIf you need an idea for afoodie gift in the run-up toChristmas, how about thisfrom Cases WineWarehouse?The Wise WinesHamper. A hampercontaining the lovelybook The Chef & I byMv_na Wise, award-winning blogger, writerand journalist, along withtwo wines speciallychosen by Wise. ThePellegrino Marsala whichshe and her husband Ronuse in one of the recipesin the book, plus theManga del BrujaCalatayud DO fromnorthern Spain, afavourite of MvLnas. Thehamper costs € 65.00 andcan be deliveredanywhere in Ireland for a€ 5 fee.Galway Food NewsParty at the Pins, TheTwelve, Barna.You can celebrate 12-12-12 at the Twelve in Barnawhich is launching their12 Days of Christmascampaign celebratinglocal and artisan foods.This promises to be anight to remember withmusic, food, beautytreatments, and even apeek inside theirluxurious bedrooms.There will be pop-upsfrom their restaurantsuppliers, the 12 FoodApostles, include GalwayBay Seafood, Marty,AosMussels, Galway Hookerbeer and the fantasticComharchunam SliogEisc Connemara ChoScallops, to name but afew.Do not worry if youcannot make it this yearthough. FergusOHalloran, the managingdirector, assures me thatthey will definitely host asimilar party in 100 yearstime on December 12 2012,so you can most likely goto that instead.-18-
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    • The Twelve gets ready for 12-12-12The Twelve Hotel isthrowing a party and, asany professional partygoer knows when TheTwelve plan a party it Isdefinitely an occasion notto be missed.Kicking off at 18.12 on12.12.12 in the hotelspopular Pins Bar, guestsare in for a night toremember with a superbline-up of home grown livemusical acts, anassortment of deliciousparty food using the verybest of local produce and along list of fantastic spotprizes to be won.For those in need of alittle time out amid all thefun and festivities, therewill also be a pamperstation in operationproviding guests with miniVoya treatments to helpthem party on into the weesmall hours. And the bestnews of all, is that it is allfree! So see you at TheTwelve on 12/12/12. Logonto The TwelvesFacebook page now for allthe information you need.Aside from throwing theparty of the year, on thenight, The Twelve will alsobe launching their 12 Daysof Christmas campaign - acelebration ofthe best localartisan producers. Thesespecially selected supplierswill be known as the 12Food Apostles and includeGalway Bay Seafood,Martys Mussels, artisanbutcher James McGeough,Beechlawn Organic Farm,Stephen GouldMicroherbs, crab meatsupplier Joe Gerilhy,Galway Hooker Beer,Connemara Abalone,Comharchunam Sliog EiscConnemara Cho Scallops,Solaris Organic HerbalTeas and St Tolas Cheese.As well as pop-ups fromeach supplier, informativetalks and delicious tastingsto enjoy, the hotelstalented team of chefs willalso be getting in on theaction focusing on onelocal food producer foreach of the 12 days ofChristmas. Using theirsuperb produce, the chefswill create a bespoke dishwhich visitors will have achance to taste forthemselves when it isincluded as a daily specialon the hotels menu.The Twelve Days ofChristmas is a conceptfashioned by the hotelsGeneral Manager FergusOHalloran, who is a FailteIreland Food Champion.Mr 0 Halloran has atremendous passion andbelief in the importance offood tourism and inshowcasing localingredients and skills."When I returned frommy Failte Irelandfamiliarisation trip toPrince Edward County inCanada last month, I wasmore convinced than everabout the importance ofbusinesses workingtogether with the localcommunity to help buildIrelands food tourismreputation, encouragingvisitors to stop, spend andstay longer."By showcasing the verybest local and regionalproduce we can reallyevoke a unique sense ofplace, and promote Irelandas an unspoiltenvironment. Thee twelveproducers which we haveselected for the B Days ofChristmas are mr twelveFood Apostles in terms ofwhat The Twelve Hoteland the local Galway areahas to offer in terms ofquality ingredients. Theyreally are world-class."To find out more aboutthe 12 days of Christmas atThe Twelve, check out TheTwelve Hotel on Facebookor Twitter hash tag#Twelvel212 — TheTwelve, Bearna, Co.Galway. Tel: 091 597000www.thetwelvehotel.com-20-
    • As the sparkle season gets clear base,into full swing, glowing skin - Step 2: A simpleis a must-have and Voya spray of Voya Ritzy Spritzyhas made achieving that will cool, tone, soothe andyouthful, dewy glow that bit hydrate skin thanks to itseasier by combining some blend of organic botanicalof their cult products in herbs and essential oils,one case - 1,2,3 Glow. - Step 3: Infuse skinContaining seaweed with the seaweed-derivedrich ingredients, its the Voya Me Time moisturiser,perfect gift this Christmas which contains an organicand will leave skin radiant blend of aloe vera, camo-and ready to face the bit- mile, pro-collagen andter cold days and the party added anti-oxidants.filled nights. 1,2,3 Glow is priced- Step 1: Begin your at €58 and is availablepampering with Voya from The Twelve Hotel,Cleanse and Mend, which Blathanna, Oranmore, In-removes the dirt of the day ishboffin House Hotel, Del-and stimulates skin cell phi Mountain Resort andrenewal for a clean and leading spas.-21-
    • 12/02/2012 00:00 | The Sunday Times-EireMedia Source: PressPage: 24Mere morselsOnline article-22-
    • HRiritfinLhe new year in style vtrth wme uf these Lutdslicpackages nn ottei thmtignout the r ourtiy Lynth Ts-,itpHolr-lf , Ipi +(0)56 j]h coKK) n K.lkrnnyis offcnng two nghts accommodation and breakfast eachrnornir.g along w :th a New Year celebratory dinner ine.lhei Yindees ReslauMlor U Pe-d rui C245PP TheTwpIvh I lotel ( Tel -353 10)91 597oooj ir Calways Barna is offeng a Now car s Lvcpackage of two nights bed ano breakfast including aCh.jriipdL>ne reception and a sevel-cuurse meal in theawaid winning We<it Restaunnt toi i 2150P Mpanw-ile,the Alpincwnspircd rrtrp.Tt ot Ahcrlnw House I Iot--"!( ;Tei: ¥i*lo)62 rSiV in CountyT ppcid-v is offering aiosynr d pedcefu oiie-m^ t BStBbreak on New Yea* rve including i"innertoi C im:pp-23-
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    • ■k^ iff JmB^BmmWBKmW^. 1& ,L . Jb^B^B^HHb£9bw^I&- s,Jififc,: *fm j^BB^BBBmBmmBBBBm ..-* wBmm***#- *"BBm>*. Bl BBmmBBmmBBBmmBBmBBskj wm% *W^wBfl|k I mmW &Rk. K «WP BK&mm BBmmmmmmm^^HHmmmmBh.Feather collar, €85, Biba - *$»1^BmmBBmmBBmmBmmBBBBBBBBBBm^L~ ^BBmm$*^BmBBBmS*House Fraser ■■BBBBBBBBH^f^BBBBBBjM^BBBBBBU l^^H&V^B^EIHP Ipeplum T^^|^^^|^^^^^^^B^B^B^B^B^B^B^B^B^B^B^KHB^«E^B^B^k^BBHBKHouse Fraser A^^B^ftlB^B^B^B^B^B^^^^B^^BB^B^B^B^B^B^B^B^B^B^B^B^B^^^B^B^BlBwk^^BVat House Fraser V^^^H^^^^^^^7^^EJ^^H^^^^|^^^R^^^^^^^k^^^^^^^mmW^S^^^B^m^^^Bj^^^^^^^^B^^^^mgmBBBBBBBB#* *" «• 3S«iG»te£L* ,A«-«** tC*kA-- l,^^^BBBBBBBBBBEB J^BBBB^T^ * - - ~*TlmL «. «ilk_ Ja&££ »&_ *a«BflSl^^^ii-^ — «#^6M .-* iiSs? jL i -*»*■ .*-. >K-ir S^^ jrSCww^y m ggjmW^MWm^J^mBmmBBmmBm&_iB3m £&&.-■ <L^-&&* p "-MBmmBBmmBBmmBBmmBBmmBBmm^^^^^^^^^^^^BBM^SmBmmBM* nffiMi""" -* aa*,r*_ ~A_ ,^-B^B^B^B^B^B^B^B^B^ :#» J^B^B^B^B^B^B^B^B^B^B^B^B^BBMBiQ^BBs^^ri -*fHBUa^B^BB ^^^mW^^^P^^^m :^m^mBmmBBmmBBmmmmmL^ *^ F-**jHE^K^jdr"- (^^■■■^BBBBBl ,^^BBBBBBBBBBBBBv^rv^•j--~_.-^-«= bw-;^^BBBBBBBBBB^^ ^BBBBBBBBBBBBBBW ■- dlflJT^HBlBSai|rfiilp uifc &7^^fg|||& ,$A*^^ 3t^«dBPHff^^B|Mk. **v-*£^rWsifl£l&ai^^*ESS* _.^BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBr^w r A_-^y££Hfl^i^V^"- -^^" "MP*,%* v fB^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^R-v^ 2- *?*i* **-S£r -?S>^a™fWZ. -1 V- * sH t*Bf^^H -^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^bV >^*^jKfc •** > ....... sbb^b^b^b^b^b^b^b^b^b^b^b^b^b^b^b^b^b^b^b^b^b^b^b^b^b^b^b^b^b^b^b^bV-^Sl^ Zjrlfr ;m- m .••»-—•- Jf^BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB NJ *at- •^m^^mmJw- -% -^^B^BB^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^Bt " v™"IT * St^oJ j^BP^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^B^BpSBB^^^BhI^B^B^B^B^B^B^B^B^B^B^B^B^Be^ Ifew-„ -w* tBp B^BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB^iB VCjiBB]jBpBt Mt&?Bm* «*b^^BpIIr^S^-s. **^*rnBvB^BvB^BvB^BvB^BvB^B^^^^ >^^^^P"^ >B^BBBBBBBBBBBBl^&^"^^9E^JfitT,iinmi li„ lu-_ j^p BBmmBBmmBBmmBBmmBBmmBBmmBBBBBi JBBBBm^^-^ BBmmBBmmBBmmBBmmBBmBW^% -^ j-^^B^B^B^B^B^B^B^B^B^B^B^BMBBh!b•^, Jgf *^P V^w^L t3mBF^^^H^. m W^^mm^ wM^^^Hh^^^^uIa^RBIb^Bs^B m JmBmW — ** y^^. JUH^ffiiSls^~ Ma^MBBBBm^BmmBk^0^ w-^KBBmmiBBBR^B^B^BjT:aUB^m t» s^BBBbA j^mwimmw a^bmau -^^Bi 1B&J1& Ml. mmmmms^s^ r~-27-
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    • H Ld» •— *rfJwBiwy j if _fl_l_M_l_i_BBB_&_l____________________fi_^^ j ___bfv_9___rk *~*~-_p p^_i I «_5s" __p_p__^_R_H_S___^_H__^_^_^_BH-^-B-H----i---^---i-^-l_______--__ri w*- *4E&^m^Lfjk Cf-SSPak -{sS**** U Mt Obama to next June, with guests likely to Christmas Eve. golf on the NickSU - ■. ■jir "Managhat the include US President Barack Faldo-designed fairways, a flve-■9 LiWCV^W* 9%jrm " u !Jh Erne Resort Obama. course lunch and a visit from Santa,"~kjtmt &** i J_Ee_H__ Thi_.8 s are looking up for the Get in before the presidential from £170/€212pp per night.a_____9 fi.e-star Lough Erne Resort. The posse with this two-night package. Uggjg Tel: 0044 286 632 3230;-*.» JS_____fl venue is to set to host a G8 summit including dinner and carols on lougherneresort.com.. e ~***$£l^ <3K : :f^^^Jr Urban Christmas at Restaurant, gifts from Santa, galwaybayhotel.net.V/- „_,»• The Strand Hotel, matinees in front of a big screenf* y Limerick and other meals and treats fromJt~r^ mW stockings in the heart of Limerick The offer includes lOpc off listed -.^..j-Vl x with this two-night package from treatments at the Urban Escape ~*m_j. ™fc>rf3t*_jW*_________H_________I «__ffH**«. •-*_. T__Et_9_^_PV: ___■__%***%^ W^^^L5€299pp. They arent scrimping on_- . .* , „^ the trimmings, either."1 " "1 , ijj Arriving on Christmas Eve,■ - • guests will be treated to mulledFive-Star festivities On and a traditional Christmas lunch wine and mince pies, followed by aDublins Doorstep or dinner on Christmas Day. three-course dinner in The: .. _ _s.~ A Christmas tree in your bedroom? Meanwhile, over the Wicklow Brasserie.3eaM_n__.* T _P r Santa arriving by horse and car- Mountains in the Rit/.-Carlton, Over the following two days, you_ .l*fflmmtr r m -—r- riage? The K Clubs (pictured) two- prices are even higherat€850pp for can enjoy most meals, a visit from- ~ ——- ,, as...-* night Christmas package might two nights. Santa and merry movies in the , cost €650pp, but youll live in the The hotel does, however, boast a hotel cinema — and, of course,t£ & ■_ lap of luxury throughout. life-size gingerbread house and youre perfectly positioned for the. * -*^_ * . m The price includes full Cham- kids cinema. Stephens Day sales._-r^jj.,im2> ~ ___■ Pagne breakfasts each morning, a ESS__BT-1: 01-601 7200; kclub.ie ■■«»!«■ Tel: 01-668 1111; .-_____-_-! table dhote meal on Christmas Eve or 01-274 8888; ritzcarlton.com. bewleyshotels.com.-30-
    • shortandswcctYuletide getawaysRing in the New Year at a boutique bolthole or in five-star glamour.0)*^ *Sh pE g HOTEL" A seaside boutique hotel with a Michelin staraP restaurant, food-lovers will love seeing in 2013at the Cliff House Hotel. Arrive to a Champagnean d canape reception, followed by a black tic galadinner in I louse restaurant, prepared by executivechef Martijn Kaj niter and his team. Later, head tothe bar for live entertainment well into the night.J*k Two lights accommodation, breakfast and NewEP^^AYMk" jilmwb Years Eve activities in a sea view room rings in atEjo "^Hr ■-sHst €785 for two sharing, thecliffliousehotel.com* {■WEir - Head west to Bearna, just outside of Galway cityIbVe! ror " P am P er i n g New Years break. For €2151." , ijflB>* P er P erson sharing, the two-night NYE packagebVbVbVbVbVbVb¥ includes a Champagne reception on the 31stBYflYflYflYflYflYEfr followed by a seven-coutse meal in the award-bVbVbVbVbVMVkk *li winning West Restaurant. Entertainment followsB> dinner in The Pins Bar to celebrate the strike of* midnight, and of course the full Irish breakfast thefollowing morning, ihelwelveholel.ieTaking a casual approach to five star luxury, the*i Aghadoe Heights Hotel & Spa is celebrating the*9BBBfl1Ec ioarrival of theKew Yearwith a Cala Dinnerand live*§ entertainment, minus the black tie requirements.."" ~SFl— ~, . n. ... - .. «? Stay overnight, enjoy the main event in The Lake -»!** Room ResLaurant before your glass of bubbly atBIBWP^ 1 midnight. Plenty of entertainment and dancing is* 1§ : k promised on the night, thanks to The Pete RiversHv Band. € 1 70 per person sharing -extend your stayHJr*^" two fights for €255 each, aghudoehetghts.comExperience New Years Eve in the luxuriousHHl . surroundings of Doonbeg. Relax and mingle«P8r with fellow guescs as you look forward to the bell|RHe|. -, I chimes and the rendition of Auld hang Syne atftolllftrri midnight on the 31st. Enjoy dinner in the casualISjBpfiffllLy," ambiance of Darbys bar and restaurant on NewuYears Eve and enjoy a complimentary half bottleHM9^^^^HHHUkj<»^ of wine. After your meal, head to the marqueeW^^^^^^mmmmm^^^^^^MiMt. or a "ight of dancing and celebration with The•&■ ?^^^^^^^HBflHHHBpP^ Fitz Gerry Dilemma, providing the entertainment.* ihBhIHHpPJbhP^^^ Prices from €260 per person sharing, B&B.THE gHOTEL*f*w* 1 Take the last opportunity in 2012 to get seriouslyat, jjr >*•»»*""•-. *. .i|| glamorous at Galways g Hotel. With its signaturef imBSmoWmlm^^^^^^^^^k . "S* include a five course meal in restaurant gigis withkti*fe^_ - - iHBhiTx- » ,band takes over before the late night falls to the-31-
    • shortandswcctJH" L 3J™m^^^^B¥b" T ""^^^BbsVbVb 1 tt^^mmmmW v - *? . jd^^^^BB.M&iymfommmmT vVaVaS *" j^&^BVa^BVa^BVa^BVa^BVa^HBB&i %.WS&rlmmmmW jtB9BHBHBHBHBHBHBHBHBHBHBHBHBHBHBYBWh>.fspV^MBW 1faH HbHbHbHbHbHbHbHbHbHbHbHbHbHbHbHbHBh^Jjjff fltJfflSl^^B IK "^■VB^Hi iB9B^B^B^B^B^B^B^B^H^B^B^B^B^BBHB^HBB^B^B^BB^B^B^B^BHBB9kk.*""iflH^^^^HHj^^^|^^^^^^^^^H&i^^^^B^BIB^BV^:»-il^^iila^BBB^B^BHa^B^B^B^B^B^P ■f^^^^^^^Hft . ..W^!lB^a^BHBHBHBBBHBBBBBHBIBHBHBHBHB¥BHBHBHBHBHBHBHBHBHBH p ■"■"■"■"■"■!■"■■■■■» -tTjB*^ Jnnn^^^^^^H^^^^^H^^^^^H^H^^^^^^^^^^^B HBHBHBHBHBHBHBHBHBHBHBHBHBHBIBHBHBBBHBHBHBHBHBHBHBHB^tI|«^^^^^^^^HHjj^^^^^P B^B^B^B^B^B^B^B^B^BW. *r^nM^^SJ^^BVBVBVBVs^BBBfTBVBVB^BVBVBVBB^^HVBVBVBVBVBVBl P^^BhbVbVbVbVbVbVbWBbVbVbVbVk *JBTflTflTflTflBHSBHflTflTflTflTflTflTflTfliflVflTfli^RflflTflTflBBB^ :^BTflTflTflTflTflTflTflVflTflTflTflTflVwBBflflVflVflVflVJ^|^jSB^HffiBHHK|^ W * ^^S^H^B^bVbbI!t- _""!Lir bVbVB^bVAvA^Bv9hRK JBhSHBIsHBVBWB^bI BWj^lS^BWB^BWB^BWB^BWB^BWBK^BWB^BWB^BWir r ■*■■■■«■ BBBBBBBBBBBBBBSBSL BB£ h-.7^BBBBBBBBBBBBBBBBBBBBBBBBBBBBB""TiBSigMi I^^^^BWBBBvAvAiGBfc2& bvJ^^b^bvbvbvbvbvbvbvbvbvJHHHHHHIbIja"_fc. nS VBBBBBBBBBBB&feappf BBBBBBBBBBBBBBBBBBBBBBBB^^^ra^^^p^^BBjbhhbbh m^Phwm^^^^HII^PmiSIssb ^^^S^BWB^B^BVflJBVBl bvAvAvAvAvAvAvAvAvJbbJbbAvAvAvAvJbvJbI■VBYBYBBBbYbYbkT >^i* jHwH||IBhBB|5BbBIBFbYbFBISkMME JJ%l^££BsSbb1bh^£b^BB9BIB9B Family-friendly celebrations for New Year arent easy;TrfffWrlirHlirTrlW to come by, but at Renvylc House in county Galway,BIBBIBIBVBnBt-" rrF^falH^^BpiWBF^^r-MB^BII r s exac tly whats in store. A Gala Dinner followed bya live band and disco on New Years Eve for the parentsis held in conjunction with a kids disco theBB^^HMfPslH^^^^BS^^^^^^^S^^^^^^^^^^^^^^H where all the family in for Auld hang Syneat midnight. The one-night break for dinner, bed andfSSSSBKSSSm^m^mlmmm^m^m^m^m^m^m^m^m^mm breakfast is €160 per person. Add on night and■lllllllllBHBnBBBjBBPBBBJBBBBBBBBBBBB make the most of the kids club and free on-site gamesand facilities for €299 per person, renvyle.comLYR ATH ESTATE HOTELClose to Kilkenny city, yet set in 170 acres of beautiful MULRANNY PARK HOTELmature parkland, the l.yrarh Estate, is the perfect setting For something a little different, head to Mayos Mulrannyto celebrate the old and the new. Its charming old world Park Hotel. The last spot before Achill Island, it enjoysoriginal house dates back to the 17th century and its views of the last sunset in Europe on New- Years Evemodern refurbishments and luxury touches include and takes some of the islands traditions on for thea boutique Oasis Spa with an open thermal pool big night. A rally of Achill pipe bands starts the night,overlooking the gardens. The New Years Eve package followed by a dinner in the Nephin Restaurant and livestarts at €245 per person and includes two nights entertainment in the Waterfront Bar. The following day,accommodation and breakfast each morning, and the guests are invited to take part in the traditional Newcelebratory New Year dinner. Choose from Yindees, the Years Day swim at Dugort - a bracing start to 201 3.hotels Asian restaurant, or La Perks Mediterranean Two-night packages arc €168 per person sharing,feast. Other suggested activities ovet the two-day stay nmlrannyparkhotel.ieinclude a bracing walk in the estate or cosying upwith a classic in the purpose-built in-house cinema. PEMBROKE HOTELlyrath.com Kilkennys newest boutique hotel, this four star property, , ,s iUSL ste P s fr(>nl Kilkenny Castle and the heart of theGALGORM RESORT & SPA vibrant citys nightlife. Named one of Irelands topThis true retreat has a sophisticated line up planned Best Value Hotels at the National Hospitality Awardslor NYE, including a sumptuous five-course meal in 2012, Pembrokes New Years Eve package includesthe River Room Restaurant prepared by Chris Bell lot a four course candle-lit dinner followed by late-nightGreat British Menu fame), and Champagne cocktails in festivities at its Stathams bar. Next morning, enjoy aGillies Bar & Grill. Also included in the stay is access to lie in, since there will be no rush at breakfast, whichthe award-winning Thermal Spa and an overnight in the is being served until late in the day. All this, with twosuperior guestroom from £182.50 (approx. €225.60) nights accommodation, for €179 per person sharing,per person, galgorm.com kilkennypemhrokeholel.com U-32-
    • Kathryvv L(wn<m£fiMdfrr^_g^_l^% 8. Spend some time beside the seasidea? m. Fuelled by breakfast, we decided to spend theJK ..- -_. * morning exploring the village and the nearby coast-.Us K. j_____." *J* * *.«* line. Whichever way you turn, youll find plenty ofREVllEW -^USt _K ___T__f____VT_l_____ JI - *"Jf * puppy. Immediately adjacent to the hotel is a shortTheTwelve. ________■__ Ua_______i *W___^Vii^. Iff^^M ■ ■£"■■ .*. *, "*^»_^_ ■*-■ an hours walk adminng the colourful shells andGaiway ___H___n_ mw___ ____fi__f_t"^ "l J*>rfl4 »■ *" *,^ 1" , quaint fishing points of the tranquil coastline while_____Me9ff*_il fl3»__i 4tf^_*v ""£_" "_■.*■ ! ,,,_ .*^i V" Dexter, who was clearly feeling Uie need for some.-^ T ..*-* ■."■*.. ■"_* * * *■""■ v. i-" 1. organic toiletries of his own, contented himself mak-__*■. _i___. tf J.rj ______ A ■",. . _&"*■ -*-av;^£ ing snow angels in the soggy seaweed. From there,As something of a collector of animals ior crazy old I f|_j. C£X-*>Ar____ _B id" V* * / ■" . 4_H___"_n_ Bft« we continued on to Bama woods, before turningrjogladv in the making, depending on how you look ft ill ill. ?** TV -"^"T^ _H K jj j..* "" V-___ 11 back into the village.at it) 1jumpeo at the chance to spend last weekend r ■* ■ ■ -tfv* " ""■ . «V * ■■• -l "- i _l I ■In The Twelve, a four-star hotel just outside Galway ""* -*.." "* _1_ Jl. * I si 9. Take in the sightsthat also welcomes four-legged friends. Bring your - "TT. •!_ ___£_f *__ *t__"l3 ft I _H9_i_ U_ » ____ J_____b____ After lunch and a quick change of clothes, it wascanine pal along, and this dog-loving hotel will hap- .. ^Vi-j^^igJttMrfv __T"<^____I U____H______nl__B time to hop behind the wheel once more for a shortpily upgrade you to a spacious Pet Suite at no extra~"■■ ■■■^pmi _" ■* -_Mh— 8BBH^^?.5Hr ■journey into Galway City. On this Saturday afternooncost. The Twelves pet programme, I had heard, was . ...■..,."■„ _".*, .,."., ,.,, i ,,,,,, 1.,„,. fc 1 jypU.Tr^..^ -- , the cily was packed with Christmas shoppers, andtobegfor."" P we soon found ourselves joining in the festMties atWith this in mind, 1 had decided to bring the latest " ,. 1, ./ Sfp £ the Galway Christmas market. After a chocolate(and most portable) addition to my petting zoo: a SK-ft* ■-. ... ■" & "^. -^* * . *"_" ".. " marshmaliow or five, we headed into the citys his-dog with an unlimited supply of energy, and an in- _PS " * ■ f: "ftT^M . ** fe tone Latin quarter. With the Spanish Arch and Kir-discriminate licker of strangers everywhere. Other- __ W-* £-"___ » " i •¥. . •!*. wans Lane ticked off our to see list, it was time towise known as Dexter, my toy poodle. * !»%_*• *v >> S_ __■ „_.. . j___h3"^- J-4 hit the shops where we were sorely tempted byI was excited at the prospect of a pet-friendly hotel; || »_(_*. _* • ■-**^ .*__*_*?•■. _j|f Arran knits, Claddagh gold and Irish crafts.1just wasnt sure how hotel-friendly my pet was. | IfiKv J" y #" : -> HI^N . _***"** - lanugpnaeor place inNevertheless, Dexter set off on his very first holiday, |* §fc **- <*. „-ill "/ the bedroom was a huge 10. Enjoy some fine diningwith me in tow. to bring you these twelve steps to a 1| iffl 1/ • bed Durng our stay, while 1 That evening, we left Dexter in the room (there waspaw-feet weekend in Galway. § _______ 4 _§_____,/ »<*>___ was outside trying to coax some whining, yes, but there really is nothing like a1. Find a glutton for punishment to sit in the if • ! Wjff habits to inanimate objects the West Restaurant in eager anticipation of the din-passenger seatH +«M. *s$$k sohlv, I returned to the room her that awaited us. At check-in, the receptionistIn my case, my mother, who would probably have 8S_I_I__^_^tM_»»IIM»_i__it _,_*», -—JH-tjwv^JjSjl _ to find mum lying horizontal had described the West as our fine dining option,been more confident about the road safety of our 3. Arrive in styleJff * 1 _. iC^k i on it, using herself as a and it didnt disappoint-the dessert alone wastrip had Dexter himself been in the dnving seat. The journey, however, turned ffl "_________" measuring stick in an at- worth the trip.Mum was admittedly less keen on the canine com- out to be completely pain free £-__— - —.——■m^BSOm temp t t0 gauge just how This restaurant manages to be sophisticated, Iponentofour road trip, and if Im being perfectly and not the traumatic marathon """ -■—- large it was. Even bigger would even go so far as describing it as posh, with-honest she didnt exactly share my enthusiasm on wheels 1 had anticipated. Mostly because of my than king sized was the happy verdict. out being unbearably stuffy and formal. It owesabout the prospect of a pet-friendly hotel either. tendency to read imperial speed limits as metric. A large walk-in shower, chic stone sanitary ware most of its success in this regard to the staff, forWouldnt, she asked, the hotel also be flea-friendly, Travelling from Belfast via Dublin and Athlone, the and a series of luxurious organic seaweed toiletries whom nothing was too much trouble.fur- friendly and dirt-fnendly too? Despite these route couldnt nave been more straightforward and awaited us in the bathroom, and there were little Our waiter, through no fault of his own, found him-doubts. 1 managed to secure a somewhat reluctant after we passed Dublin it didnt seem like wed personal touches everywhere to welcome us to our self serving both a gluten-free and a nut-free table,travel companion and began to plan for the journey been on the road long at ail before we were wei- new abode. Home made shortcake from the hotels Having waitressed for several years myself, I am fullyahead. corned by the bright lights of Galway, own artisan bakery (The Pins Bakery) with a little aware of the joy with which such a table is receivedBarna is about five miles outside the city, and the hand written note from the staff, local magaznes in certain kitchens. The Twelve was clearly no such2. Dont plan ahead hotel itself is easy to locate on the corner as you and a guide to the nearby attractions. For Dexter, restaurant, and our waiter informed us that itPlanning soon turned to panic when I discovered approach the village. Pulling up into the car park there were food and water bowls -with a bottle of shouldnt be a problem to make up any of the menujust how large the island of Ireland is when youre (free to guests), the writing on the hotel fagade an- fresh mineral water no less -and a personalized options to suit our requirements.trying to drive across it If you are embarking on a nounced: The Twelve. ..you have arrived. After doggy bag with treats and a chew toy (quickly dis- Mum had declined a starter but, ever thoughtful,Galway break this winter, and I strongly suggest you checking in with the friendly receptionist, who emboweled within minutes) for him, and delightful the waiter brought her a little ofthe house soup todo, then dont googie map the journey beforehand. greeted us complimentary cocktail in hand, we had plastic pooper scooper bags for me. To mums re- sample while I struggled with the temptation toJust dont do it to yourself. Having keyed in my post- to agree - we had definitely arrived. lief, the whole suite was also immaculate-not a swallow my goats cheese profiteroles whole (socode (just outside Antrim) and my destination An excited Dexter evidently agreed too and, after single stray hair or doggy scent to betray the canine good that I could have kissed the chef - and the(Barna). Google estimated my travel time to be just announcing his own arrival by peeing in the flower guests who may have stayed before. goat who made them possible). For our mains, weunder five hours. bed outside reception, he literally hopped into the both enjoyed a perfectly cooked and maturedWho knew Ireland was so wide? Certainly not me. lobby on his two hind legs and greeted his new 6. Get to know the locals seared Irish fillet steak served with gazed onion,Key Stage Three geography had not prepared me home paws flying and tail wagging like a jacked up After unpacking, we decided to venture downstairs purple garlic and salsify, horseradish suet pudding,for this shock and, having long since become disillu- metronome. to Pins Bar. With its cosy log fire, grand open book- seasonal vegetables and potato gratin pie. And, withsioned with the idea of a Thelma and Louise style cases and relaxed, easy going feel, its not hard to December just a week away, it would have been un-road trip, it was not a welcome one. After a couple 4, Explore see why Pins is a favourite with locals as well as seasonably rude not to have topped it all off withof hours on the road, I begin to hate every song on a member of staff kindly offered to carry our lug- guests. During the day Pins Bar also serves food- the festive cocktail trio for dessert - delicious, stock-my Ipod and every voice on the radio. My car heat- gage up to our room for us, leaving us free to ex- casual Irish cuisine with a local soul -which you ing-sized portions of egg nog mousse, mulled cran-ing system only blows two temperatures into your piore the hotel. The Twelve is decidedly modern in can choose to have expertly paired with a wine beny cider, red currant sorbet and champagne jelly,lace (Baltic and Bahamas) so that I inevitably style, with a quirky interior that delights at every from the award-winning wine list, a gourmet beer oremerge from long journeys with dry reptilian skin, turn. This is a hotel that is not afraid to be different. a house cocktail. I wasnt quite sure just how far 11- Say your goodbyesand I doubt even Kim Kardashian could be comfort- Guided by several oversized floor lamps, we made the hotels pet-friendly policy stretched but, after Needless to say, after that meal we slept well, mak-able sitting on her behind for five hours. our way through the hotel, where traditional artwork checking with the barman, Dexter was soon making ing full use of both the breakfast menu and the 12I would like to say that ail my Googing catapulted mixes with local contemporaries on the wall, deca- himself at home on one of the large sofas and en- noon check out time the next morning. We roundedme into appropnate travel preparations- clothes dent soft furnishings add a touch of luxury, and g- joying the fireside craic with the locals. off our stay with a trip to the Salthlll Promenade andpacked, route planned, petrol in the tank, water in gantic framed mirrors show just how flattering five Galway Bay, before saying our goodbyes to thethe windscreen wipers and sweets everywhere I can hours in the car can be to ones face. 7. Go continental at breakfast lovely staff at The Twelve, who even presented usfit them in- but when Friday afternoon arrived, Id The next morning we ventured downstairs once with a voucher for two complimentary lattes frommanaged none of these things. I had, however, 5. Make yourself at home more to take advantage of the hotels complimen- the Pins bakery to help us on our return journey,managed to faff around Prima* for an hour ater Inside, our Pet Suite proved to be more of an apart- tary breakfast. Guests can take their pick from thework looking for nothing in particular, so that when I merit than anything else, with a separate sitting buffet of cereals, pastries, fruit and yoghurts, or opt 12. Check in at The Twelvefinally left home it was 5pm and already dark. It room complete with two plush velvet sofas and a for a traditional Irish cooked breakfast with a conti- And so my final, or should it be first and most im-took three of us to man handle a six pound poodle solid wood cabinet that opened to reveal our own nental twist. With a long day of sightseeing ahead portant step to a paw-feet weekend in Galway, is toin to his new car harness but, with the mother and private kitchenette with sink, microwave, kettle and of us, we opted for the latter and quickly made make sure you dont leave without first checking inthe dog strapped in, 1 eventually set out into the mini bar. It was a comfy little haven decorated in short work of the freshly cooked omelette, French to The Twelve - a hotel with a difference that is surewild wild west of Ireland. deep plums and berry reds, with polished oak toast and bacon rashers. to get your xau wagging.-33-
    • Twelve awardThe Twelve Hotel, which isno stranger to picking upprestigious industry awards,is ending the year with twowins at the National Hospi-tality Ireland Awards 2012.The Barna hotel was namedas one of the top three in twocategories, Best BoutiqueHotel and the Best Wine List2012.The awards wereannounced during theNational Hospitality Confer-ence held at Dublins FourSeasons Hotel.-34-
    • A happy meal in gorgeous GortHave you ever reallythought about what goesinto the plate of food that isbrought to your table in. arestaurant? If you thinkabout it, a large proportionof it comes down to thechef. It all starts at theback door of therestaurant, whereproducts are unloadedevery morning. Dependingon the time of the year,chefs experiment, create,and make menus that arefresh, exciting, andappealing to customers allyear round. Strawberriesand fresh salad greenshave come and gone, gameand autumnal fruits arefeaturing now. If you do nothave a good chef, then youdo not have a goodrestaurant.The Gallery Cafe in Gorthas a great chef. The platescome from the kitchenloaded with love,enthusiasm, and mostimportantly, good food.Born and raised inPoland, chef PawelKarnafel was alwaysfascinated by the culinaryarts. After completing adegree in environmentalengineering he decided tomove to Ireland andindulge his passion forfood. He may be Polish, buthis pedigree is onehundred per cent Galway.GMIT trained, he servedhis time with the good andthe great of Galways foodheroes. He began workingin the West Restaurant atthe Twelve Hotel in Barna,and honed his art in themuch-missed Sheridans atThe Docks, atBallynahinch Castle, andCava Restaurant. But apassionate chef needs hisown kitchen and so I foundmyself sitting down tolunch in a place I used tospend a lot of time tryingto get out of— Gort.The Gallery Cafe roomitself is beautiful. Quirkywallpaper, standard lamps,loads of kitsch, and anenormous chandelier areall on display. Seating iscasual and relaxed.We ordered an apple,carrot, and ginger juice for€4. It was fresh pressed,delicious and foamy,though maybe a little onthe expensive side Ithought. Two juicesarrived for the childrenwhich, for some reason,were not fresh from thejuice bar but from a nastycarton. But the elder onefancied the foamy appleone, so I guess we haveinstilled some sense oftaste in them. For theirlunch they had a lovelypizza with a very crispbase and simple but tastytoppings which was rapidlyhoovered up.My current husbandordered the mackerelsalad. This was ahandsome piece of BurrenSmoke House mackerelpresented on a bed of newpotato, gherkin, caper, andegg salad in a lemonymayonnaise. Topped offwith colourful confitpeppers, organic leaves,and served up with toastedbrown bread, it wasamazingly fresh, tasty, andmore than delicious.I am usually carnivorousin the extreme, myfavourite foods beingsnouts, ears, and offal. I do,however, have a weaknessfor cheese and spotting aSt Tola goats cheese dishon the menu, I ordered oneof the sandwiches thinkingI was being very boring.These are not sandwichesin the traditional sense ofthe word. This was awonderful concoction of asweet quince sauce,roasted cubes of celeriac,on a toasted white sodafarl. The plentiful saladthat came with it wasexcellent also.There are many greatoptions for vegetarians onthe menu but the realgenius is that you do notnotice they are vegetarianto begin with. Most of theitems were listed at about€8.50 which was very goodvalue for the portion sizeand quality of the food. Thestyle of service was relaxedand charming, in keepingwith the room. We alsonoticed a side of chips onthe menu, which I had toorder as most of the otherdining options in Gort arechip based. These wereeasily the best chips I havehad all year. Gargantuanquarters of potato, goingall the way from verycrispy to very fluffy, with ahomemade roasted tomatoketchup heavily laden withtoasted fennel seeds. Forthis reason alone I willnever bypass Gort again.Pawels style of cookingis an example of hispassion for wildingredients and the wholeslow food ethos. His foodphilosophy is based onlocally-sourced produce,from markets and farms.He forages for wild fruits,nuts, herbs, flowers,mushrooms, and seaweedsin the countryside andalong the seashore. I waslucky enough to meet himat the Galway Food Festivalwhere he ran a foragingworkshop, and also at hispop-up restaurant, NutmegFeast, and look forward toseeing what he will comeup with in the future. He isa man happy in his work,which translates directlyto the plate and that is alovely thing to see.Details for breakfast,lunch, and dinner are atwww.gallerycafe.ie orcheck Nutmeg Feast onFacebook for details ofPawel and his partner incrime Yolantas pop-upevents, but do not expectmuch activity for a littlewhile as their littlebabymeg is due to makean appearance some timevery soon.-35-
    • Mackerel salad.-36-
    • Industry awards forThe Twelve HotelThe Bearna based TwelveHotel has been named oneof the top three winnersin two categories at thisyears National HospitalityIreland Awards - Best Bou-tique Hotel and Best WineList 2012.The awards were an-nounced during the recentNational Hospitality Con-ference held at DublinsFour Seasons Hotel.Since opening its doorsin 2007, The Twelve hasconsistently scooped goldstars and added accoladesto its ever-growing listevery year, including BestNew Hotel (HospitalityIreland Awards 2007), BestBoutique Hotel (Hospital-ity Ireland Awards 2008and National HospitalityAwards 2009), Best Gas-tro-Pub for The Pins bar(Restaurants Associationof Ireland 2012), BestWine Experience in Ireland(Hotel and Catering GoldMedal Award 2010) and aGeorgina Campbell Awardfor Best Wine List in Ire-land.For more details on TheTwelve, Bearna phone 091-597000 or log on to www.thetwelvehotel.com.Fergus OHalloran, General Manager at The Twelve accepting the hotels two new awardsfrom Gordon Hunt, Deputy Editor at Hospitality Ireland magazine.-37-
    • Foilte Ireland Food Champions Depart for Canada -Pictured are {back row} Brid Torrades, Cafe Ista/So, Sligo;Padraig Og Gallagher, Boxty House, Dublin; Therese McDermott, Waterford Festival of Food Ltd, Dungarvan; ColinJephson, Ardkccn Quality Food Store, Waterford; Anthony Creswell, Ummera Smokehouse, Cork; Fergus OHalloranthe twelve Hotel, Barna; Ruth Healy, URRU, Bandon; Yvonne Carty, Hey Pesfo!, Offaly and Caoimhe NiDhuibhinn,Failte Ireland. {Front row} JP McMahon, EAT Galway; Helen McDoid, John Mulcahy, Failte Ireland and Olivia Duff,Headfort Arms Hotels, Kelts, Co Meath. Missing from the picture were: Donal Doherty, Hariys RestauiantBridgend, Donegal; Mark K Murphy, Dingle Food Market, Kerry; Siohhan NiGhairbhith, Inagh Farmhouse Cheese,Clare; and Sylvia Meulmeester, Greens Restaurant, Cork.14 emerging food champions, who were recently selected by Failte Ireland to helpbuild Irelands food tourism reputation and encourage visitors to stop, spend andstay longer, have just returned from a benchmarking programme to Prince EdwardCounty in Canada where they were learning about how the region developed theirlocal experience to create a renowned food tourism destination.These 14 champions were chosen from 160 nominations for their resoundingpassion and belief in Irish food and for their commitment and drive to activelyinfluence and shape the future of Irish cuisine and food tourism in their region.Canadas Prince Edward County was chosen for the benchmarking programmebecause it faces similar challenges to Ireland and has successfully integrated itsrange of food tourism products and activities with the people behind them.During the programme, the group met with the pioneers of the local foodmovement and learned how they used quality local produce and food customs todifferentiate and successfully position Prince Edward County as a reputable foodtourism destination.They were guided around the region by food expert Rebecca LeHeup, ExecutiveDirector, Ontario Culinary Tourism Alliance (OCTA) who provided them with insightsinto various initiatives undertaken by the region to promote food tourism. AmongChamps return with food for thoughtthe successful food tourism initiatives thegroup sampled and gained learnings fromwas the Prince Edward County Taste Trailwhich markets the products and servicesof Prince Edward County, both inside theCounty and to a targeted and diverseexternal market.Speaking about the trip, Helen McDaid,Failte Irelands Food Tourism Manager said:"With Food Tourism growing significantlyover the last decade, many internationaldestinations are now looking to this sectorto gain a competitive edge. Its a seriousbusiness as currently 35% of visitor spendhere is on food and drink. We can getahead of the curve by ensuring that weoffer visitors the best local and regionalfood. By showcasing local produce we canreally evoke a unique sense of place, andpromote Ireland as an unspoiltenvironment."Obviously from a tourism perspectivehow our overseas visitors view andexperience Irish food while on holiday herein Ireland is important, not only for tourism,but for the economy. For Ireland to trulytriumph in this area we need a community-led approach which is why we appointedthese food champions, who havedemonstrated true energy and commitmentto developing Ireland as a tourismdestination."This learning journey has gone a longway to providing our new champions withmuch food for thought on how we candevelop Irelands food offering and they arenow primed and ready to take theirlearnings back to their local communitiesand networks to start working on how wecan transfer this information into practicalinitiatives for Ireland."Now as the group returns home they willwork together and with their localcommunity to help enhance regionalknowledge of local foods and developengaging food experiences to truly utilisefood tourism as a workable economicdevelopment strategy. O-38-
    • Top chefs getready to do battleSome of Galways topchefs will battle it out in thename of charity at an eventin the city next month.The second annualCome Dine With Me- Battle of the Chefs willtake place at 7pm on Sat-urday 24 November at theSalthill Hotel, with pro-ceeds going to four localcharities - Console, Voicesfor Down Syndrome Gal-way, Cancer Care West andThe Corrib Lions Club.The night will see thecreation of a mouthwater-ing seven-course gala din-ner, with each course be-ing prepared by a differentchef.A live draw will takeplace to determine whichchef will prepare eachcourse and guests have aspecial treat on the night ofbeing able to see their mealsbeing prepared behind thescenes in the kitchen viatelevision screens.The team on the nightwill include Tony Ryanfrom Salthill Hotel, Mar-tin O Donnell from TheTwelve, Kieran Cooney,Head Chef for Sodexoat Medtronic, Tu TulAbul Hasneath from Pa-cific Rim, Mark Duffyfrom Compass Cateringat Boston Scientific andthe Elder Lemons fromGMIT. Guests will beasked to rate each courseand the dish that receivesthe highest score will de-termine the Creative IronChef Champion.Tickets for ComeDine with Me cost €50and can be purchasedfrom any of the partici-pating charities, includ-ing Cancer Care West on091-545000, Console on087-7978130, Voices forDown Syndrome Galwayon 087-644 8277 and TheCorrib Lions Club on 087-8547888.Pictured ahead of the second annual Come Dine With Me, Battle Of The Chefs are charrtty representatives MargaretTierney, Console, David ODonnell, Cancer Care West, Galway City Mayor, Cllr Terry OFlaheirty, event organiser MauriceMcCarthy, Galways Town Crier, Liam Silke, Michelle Whelan-Kennedy, Corrib Lions Club, anctl Carmel Hannon, Voices forGalway. Photo: Reg Gordon-39-
    • Be greeted by sweet treats if youcheck in for some autumn pamperingAN autumn break in one of Ire-lands most picturesque areas,complete with freshly bakedcupcakes, homemade chocolatesand bottle of Prosecco on ar-rival — sounds idyllic, doesntit?If the prospect tickles yourfancy, then the latest offeringfrom the Twelve Hotel inBearna, Co Galway, is right upyour street.You will start your two-nightAutumn Pampering break withthe aforementioned sweettreats (the cupcakes are createdin the hotels on-site bakery).Then the pampering getsunder way and you can choosewhether to treat your hands,enjoy a back, neck and shouldermassage, or submerge yourselfin a seaweed bath using theaward-winning Voya range ofseaweed products — all in thecomfort of your own room.The hotel is famed for its fab-ulous food and wine offerings.It has won the Wine Spectatoraward for the fifth year in arow. It has also been awardedtwo AA Rosettes for its wonder-ful food.You will also be able to enjoythe critically-acclaimed food foryourselves with a wonderfulthree-course dinner on theevening of your choice in Up-stairs@West, where you canselect from the full a la cartemenu brimming with fresh sea-food and great cuts of meatfrom local suppliers.After a lovely sleep eachnight, awake to a cooked toorder breakfast the followingmorning and, before you headhome!All this can be yours for €185per person sharing.For further information andbooking, contact The TwelveHotel, Bearna Village, CoGalway, on (091) 597000 or logon to www.thetwelvehotel.ieTREAT: Freshly baked cupcakes, chocolates and Prosecco awaitwhen you check in for an Autumn Pampering break at the TwelveHotel in Bearna, Co Galway,-40-
    • Fact-finding mission to Canada in bid tolay foundation for Galwayfood tourismFOURTEEN of Irelands topfoodies departed fromDublin Airport this week totravel on a food tourismbenchmarking trip to PrinceEdward County in Canada.Among the group were Gal-ways Fergus OHalloran, TheTwelve Hotel, Barna and JPMcMahon, EAT Galway andowner of Aniar Restaurant,Galways first Michelin starrestaurant.Having received a phenome-nal response to Failte Irelandsquest to find Irelands foodchampions, Fergus and JP werechosen from over 160 nomina-tions. These food championswere nominated by their peersfor their resounding passionand belief in Irish food, togeth-er with a commitment anddrive to actively influence toshape the future of Irish cuisineand food tourism in theirregion.While in Canada the FoodChampions will experience abespoke itinerary developed byrenowned food tourism desti-nation expert Rebecca LeHeupwho will be their guide through-out the trip. Among the manythings the group will see anddo, include meeting Vicki, a 9thgeneration farmer who hasbuilt an agri-business with vari-ous market outlets.An open discussion session isplanned with the PrinceEdward County stakeholderswho will talk about developingtheir businesses, what culinarytourism has meant to them, thechallenges they faced, and les-sons learned etc.Failte Irelands Head of FoodTourism, John Mulcahy, whospoke with the group beforedeparting to Canada, said:"It is our hope that once Fer-gus and JP return home theywill work together with thelocal Galway community tohelp build Irelands foodtourism reputation and encour-age visitors to stop, spend andstay longer.Working together and devel-oping networks and relation-ships within their localities,they will help to enhanceregional knowledge of localfoods and contribute to anemerging Irish cuisine. Thiswill truly utilise food tourismexperiences as a sustainableeconomic development strate-gy-Failte Irelands vision forfood tourism is that Irelandshould be recognised for theavailability, qualify and value ofour local and regional foodexperiences, which bring withthem a unique sense of Irishculture and hospitality. Irelandhas all the ingredients to deliv-er on that promise.This educational visit toCanada will provide the toolsfor the Food Champions toreturn to Galway and getbehind their region in providingan opportunity to experience,see and taste a truly uniquefood offering, thereby generat-ing more business for the localarea."Failte Ireland Food Champs Departing for Canada. From left: Siobhan Nf Ghairbhith, Inagh Farmhouse Cheese, Co. Clare; Fergus OHalloran, The Twelve Hotel,Barna; Caoimhe Nf Dhuinbhinn, Failte Ireland; JP McMahon, EAT Galway; and Brfd Torrades, Cafe Osta/S6, Sligo.-41-
    • BarnaNadine is best!Front Office Manager andReservations Manager at TheTwelve Hotel in Barna hasbeen awarded the title ofBest New JCI Member inIreland from the JuniorChamber International, thevoluntary, world-wide, inde-pendent, out-of hours, per-sonal development organisa-tion for young professionalsand entrepreneurs agedbetween 18 and 40.Nadine attended a Busi-ness Networking Interna-tional networking evening inFebruary for The TwelveHotel, where she met Anne-Marie Shanahan, the Presi-dent of JCI Galway, afterwhich she joined the organi-sation.Since then, Nadine hasbeen involved in a variety ofprojects including The Out-standing Young Person proj-ect, that recognises and cele-brates the most inspirationalyoung people, where JCIGalway was delighted tohave seven local winnerswith four of them going on tonational level. She alsoattended a career fair to rep-resent the hotel industry andwas appointed a VIP Coordi-nator for the 2012 Ironman70.3 Ireland event.At the National Conven-tion last weekend in West-port, Nadine received theaward for Best New JCIMember Ireland for her vol-untary work with JCI Gal-way. It was presented by JCINational President MichelleDaly-Hayes."Becoming a member ofJCI Galway has been bril-liant," says Nadine, "This is abunch of absolutely lovelyand talented people who dogreat projects in and for Gal-way. I think what I mostenjoy about JCI is the combi-nation of business orientatedprojects, those which are aparticular benefit to the Gal-way community, and the fun!You learn something newwith every project. I reallylike the fact that even thoughits a lot of work being in acommittee or chairperson ofa project, it is fun, veryrewarding and makes youproud."Nadine Conrad from The Twelve Hotel successfully flew theflag for the county when winning the title of Best New JCIMember in Ireland for her voluntary work with JCI Galway.She is pictured receiving her award from JCI National Presi-dent Michelle Daly-Hayes.-42-
    • Top chefs to battle it out in thekitchento cookup the cash for local charitiesTHE CITYS top chefs will dobattle in the kitchen nextmonth in the second annualculinary competition which isbeing held to raise money forlocal charities.The Come Dine With MeBattle of the Chefs will takeplace in the Salthill Hotel onSaturday November 24, withproceeds from the competitiongoing towards Console, Voicesfor Down Syndrome Galway,Cancer Care West and The Cor-rib Lions Club.The event, which waslaunched on Monday night,will see Galways top chefsgoing head-to-head in a battleofthe chefs competition to cre-ate a mouth-watering, sevencourse Gala dinner with winewith all proceeds on the nightbeing divided between the fourcharities.The night will kick-off with amulled wine reception beforeguests are served a seven coursemeal prepared with locally pro-duced products, each coursebeing prepared by a differentchef.A live draw will take place onGalway Bay FM to determinewhich chef will be preparingeach course. Guests have a spe-cial treat on the night of beingable to see their meals beingprepared behind the scenes inthe kitchen via TV screens.Each chef represents a localbusiness with Tony Ryan fromSalthill Hotel, Martin ODon-nell from The Twelve, KieranCooney Head Chef for Sodexoat Medtronic, Tu Tul Abul Has-neath from Pacific Rim, MarkDuffy from Compass Catering,Boston Scientific, ElderLemons from GMIT.Former GMIT and Panel ofChefs Ireland Chef, Johnny Car-roll will be MC on the night,talking guests through thecooking experience before theireyes. Guests will be entertainedthroughout the dinner and con-tinuing on into the night withmusic.Like the TV show ComeDine with Me, each guest willbe asked to score each course.The dish receiving most voteswill determine the chef of thenight."The event is a fantasticchance to highlight the greatworks of all four charities, italso gives the chefs a chance toshow off their talents," saysorganiser, Maurice McCarthy."The cameras in the kitchenwill be a unique experience forboth the diners and the chefsand we hope the night will be agreat success for all," he said.Tickets cost €50 and are lim-ited to 250 guests. For tickets,contact Cancer Care West on(091) 545000, Console on 0877978130, Voices for Down Syn-drome Galway on 0876448277, and The Corrib LionsClub.Mayor of Galway, Cllr Terry OFlaherty gets a helping hand from Galway Town Crier Liam Silke at the launch of the Come DineWith Me Battle ofthe Chefs. Also pictured are: David ODonnell of Cancer Care West, Maurice McCarthy, Panel of Chefs of Ire-land, Margaret Tierney, Console, Carmel Hannon, Voices for Down Syndrome, Galway and Michelle Whelan of Galway Lions Club.-43-
    • Galway restaurants facingserious chef shortageConor HarringtonDespite its growing repu-tation as a food capital,Galways restaurants areexperiencing a seriousshortage of available,qualified chefs.At a Restaurant As-sociation of Ireland (RAI)roadshow in Galway lastweek, one of the issueshighlighted by memberswas the difficulty in find-ing suitably qualifiedchefs to fill available po-sitions.Mr Fergus OHalloran,General Manager of TheTwelve Hotel in Barnaand Chairperson of theWestern branch of theRAI, said the problem hasbeen in existence for twoyears, but has come to ahead recently."The resounding mes-sage that all restaurants areexperiencing is that its ac-tually very difficult to getstaff and to get qualifiedstaff, so chefs are a hugeproblem at the moment,"said Mr OHalloran, whois also a Food Ambassa-dors for The West of Ire-land under a Failte Irelandfood tourism dnve, along-side Jp McMahon of EATGalway.Mr OHalloran saidthe problem is a nationalone, but it is being feltmost keenly in Galway."Ive experienced itmyself for three months,trying to find a chef departie. I know other res-taurants as well in townthat have been looking,since April, for a chef departie," he said.Mr OHalloran citedthe greater number andconcentration of restau-rants in Dublin as a factorthat may attract greaternumbers of chefs to thecapital as opposed to Gal-way. However, he said thatthe recent successes ofGalway restaurants mightnow reverse the trend.Aniar"The announcement ofGalways first Michelinstar for Aniar was super.Everything thats goingon in Galway is making usa real food destination. Sowe would hope to see animprovement," he said.Mr OHalloran saidrestaurants wanted towork more with the edu-cational colleges so thatthey can help advise onthe programmes and en-sure that the programmesare industry related.He said Galway-MayoInstitute of Technology(GMIT) had been "ex-tremely proactive" inthis regard, but called forgreater collaboration be-tween RAI members andeducational institutions.Mr Gerry Talbot, whois the Head of Departmentin GMITs Department ofHotel and Tourism Man-agement, said that thedearth of qualified chefsin Galway was down to anumber of reasons.GMIT produces 96Culinary Arts graduatesevery year, most of whomdo not remain in Galwayto work, he said."To train and educatea culinary arts student isan expensive business, be-cause they demand a lot ofkitchen time and kitchentime is very expensive todeliver."When we producestudents, they dont just goto Galway, they go to ba-sically all parts of Ireland.Some would actually godirectly to the continent.So, were not producingstaff or trainees for theGalway area alone," saidMr Talbot.Mr Talbot pointedto GMITs Links Office,which facilitates its stu-dents taking part in workexperience programmes,and invited Galway res-taurants to get in touchand bring students intotheir kitchens."We need to know thatthey are interested in tak-ing our students," said MrTalbot, who added thatthe college receives of-fers from restaurants allover the country, and fromabroad, to take students onplacement."We have some lovelyrestaurants in Galway andwe would love to have ourstudents there," he said.The GMIT Links Of-fice can be contacted atwww.gmit.ie/thehotels-chool/links-office.-44-
    • Seeing starsFor people of a certaingeneration in Galway, aSnack Box after the pubwas the culmination of agood night out and pos-sibly the culinary peak ofthe week, depending onthe quality of their moth-ers Sunday roast. Whilewe had no problem swill-ing pints down the pub,going out for a proper,sit-down meal was con-sidered far too fancy andexpensive and reservedfor special occasions orfor those with money tobum.However, Galway hasbeen going through some-thing of a food revolutionin recent years and localsand visitors alike are nowspoiled for choice and val-ue when it comes to finerestaurants.Tellingly, this revolu-tion did not come aboutin the boom; rather it isonly in the last few yearsthat the number, qualityand value of the restau-rants in this city has re-ally increased.Consequently, it is dif-ficult to get a booking atmany local restaurants atthe weekend, while someof the citys restaurantshave received rave re-views in recent years andthere have been numer-ous local and national ac-colades for others.Galway restaura-teurs have also beenrecognised for their ef-forts, with Twelve HotelGeneral Manager FergusOHalloran and Jp McMa-hon of EAT Galway namedFood Ambassadors forthe West of Ireland undera national Failte IrelandFood Tourism drive.Galways first foodfestival this -year alsoproved a massive suc-cess, while the GalwayInternational Oyster andSeafood Festival hasshown that it is capableof moving with the times,incorporating food trailsin the programme ofevents for the past twoyears and a smorgasbordof quality seafood fare forpeople attending eventsat this years marquee.The pinnacle of thisfood evolution, of course,was reached last weekwhen young local restau-rant, Aniar was awarded aMichelin star after just ayear in business.Michelin Guide edi-tor Rebecca Burr said therestaurant team offered"fairly simple surround-ings and focus their atten-tion where it really mat-ters: on excellent qualityfood".Aniar has put Gal-ways restaurant scenefirmly on the map, how-ever, Galways eateriesand food producers mustbe supported if they areto survive and continue toinnovate and win awards.Speaking ahead ofthe Restaurants Associa-tion of Ireland Roadshowin the city on Monday,Mr OHalloran called onpeople to support theindustry by eating out onnights other than just Sat-urday. Its time for Galwaypeople to put their moneywhere their mouth is.-45-
    • HALF TERMHALLOWEENHolidaying in Ireland has, in But a combination of a renewed euro in the last year, taking therecent years, never been the sense of "the customer comes kids to Ireland for a mid-termcheapest of options. Eye first" in the tourism and service break is attractive again,watering prices, poor service, industry, restaurants and hotels In no particular order, heres aand sky-high peak fares have aware of the need for few Halloween or adventure-often taken much of the competitive pricing and sterling themed packages for families ingoodness out of a trip home. gaining 12 per cent against the October.Haunted Halloween Trick or treat? Midterm "Ghoulish Getaway"at Druids Glen Resort family breaks at The a* Lisloughrey Lodge,The 5-star Druids Glen Resort inCliff HOUSe Hotel this Cong, County MayOHa"OWe en - MavSSK&W?^^JZ°^rTtS^i¥r?rfllldlen untvr12 The Cliff House Hotel in Ardmore has pacLge for families of fourWo aTiute,can enjoy one night s accommodation its own of treats for everyone this two children) from Sunday October 28 -with breakfast the following morning, Halloween midterm. Thursday November 1. fWly accom-dinner in Druids Brasserie with children From Monday October 29 to modation with breakfast and oneeating for free up until 7pm and a family Thursday November 1 inclusive, two evening in Wildes Restaurant, whosepass to Wicklow Gaol.nights bed & breakfast for two adults and chef was shortlisted for Best Chef inGuests can also enjoy full use of the one d^ a 3 course j^^ one eve ning Connacht in the 2012 Food and Wineresorts family activities during their stay and a half day pass at the Ardmori Awardsincluding resort bikes, swimming pool Adventures camp on one day, from €455. For children there will be the hotelsand leisure facilities games room, Tads Children can enjoy Ardmore Skeleton Club including scary moviemovies and a Halloween kids pro- Adventures, two minutes walk from The evenings, games, ghost stories; and ongramme with pumptai carvmg and face Cliff House Hotel, where there is a selec- HaUoween night a Halloween Party,painting among the tacks and teats! tion of age -appropria te activities ranging A two night Ghoulish Getaway pack-Druids Glen Resort s Haunted hom kaya king, sur fing, rock climbing, age is available from €390 for a family ofHalloween package is available from to s dep ending on which of two adults and two children under* 12fiSdXoc^d^defli. 0 twodifferentagegroupsthecomeunder. years. Three nights from €490.™ -a /-i t, -iThe cliff House Hotel, Ardmore, Lisloughrey Lodge,Druids Glen Resort,County Waterford Cong, toimty Ivllyo.Newtownmountkennedy, Co.Wicklow www.thecliffhousehotel.com T- 094 954 5400W™.druM°sglenresortcom °° 353 (0) M 878°° W: www.lisloughreylodge.com-46-
    • fff^^^ - r "f1■*SH^...Bl^tS^ . i M| I -fai ■■ iiiiiiiiiiiii i iiiMiiii -H&tfT y5j*?-friAflfcParknasilla Resort & Adrenaline-pumping Take to the water at BMiffllSJM|maBi^ffi^^|^i|i|^Spa, Sneem, Co. Kerry adventure at Delphi Radisson Blu Hotel Athlone BliiiMwIlillaWTake the family on a trip to Mountain ReSOrt "BrliJfrrrlfriiiilllliilWParknasilla Resort & Spa in Sneem, Co.— _ October can provide perfect conditions for BMNMf$NV$|giyiT^Kerry this autumn where you can get 2 COnneiTtara, CO sailing on the River Shannon say the people at BnRl$KNMnwBilt*tflmmRmnights B&B in one of the hotels luxury GalvuaV the RadissonBlu Athlone. MfflfrgrWJffifimPBffiNffbedrooms with views over either alvva y This mid-term, a famil of two adults and up H$fl£oHHumII*M£DS£K!^H8nffiKenmare Bay or the Kerry mountains. to three children can enjo} HNMBnHMNilMMParknasilla Resort & Spa offers seven Kayaking, hill walking, rock MMlllMlrirrrrfH^^mapped walks or a round of golf and an climbing and archery are on offer at x wo nights family accommodation HMffiililllninPnfEHff^BMIMarchery lesson as well as a Fairv Trail Delphi Mountain Resort. Your kids Buffet Breakfast each morning ■fWHlMMlMMiMwhere children can search for can catch their first wave surfing at Dinner on one evening in Elements Restaurant H|||aM|HUMHMMParknasillas infamous fairies. Cross Beach or they and you can scaleOutdoor activities include tennis, me mountains with crag climbing or . Access to Blu River Kids Camp with a HHWWfMMHMmswimming, petanque, croquet, archery, test-•""balance on the high ropes timetable of games like Dodge Ball and Noodle Wj|||HMi|jjN(MjMfishing, treasure hunts, and the afore- course. Hockey, movie nights daily activities in the BfMMjMllnjWnHHmentioned miles of walks and fairy trail. From €499 for a family of four indoor swimming pool in Synergy Health &HllfflnMHlalKlffllN^KHNHMirlHniNlHGuests can have free access for the whole Y ou can havc 3 nights in a four star Leisure Club or a family boat cruise on the Riverfamily to the hotels pool or adults can family room with breakfast each Shannon HAMRMlfiilMnW^WHHffllilH^nHenjoy the thermal suite and outdoor hot morning and dinner on two nights, n. From€329 for two adults and up to three chil- ■MMMlHiMmtubs. The resort prides itself on its villas Adventure activities are booked sepa- drcn HUiuai|B|B||Ugl||lHp||CTj»!ra|rg«and lodges and the comfort level they rately ■""■" advance from €25 per■■inMIMlMHlIIH^^^^^^^^^Hprovide. child and €45 per adult for a half day Radisson Blu Hotel, Athlone ■PM|H|HmJP|IH^Enjoy two nights B&B with dinner on session. Family activity discounts are Northgate Street, BWrjllRnnnilRflMoneeveningforadultsfromjust€199per also available. CoWestmeath. HflffrBrmilTrfiJIrrrMperson sharing. Kids under 4 stay for free 090 644 2600>Hrir!vrlHJHR!l@Bl9fiflfi^HilfMi^^at the resort with kids aged 4-12 charged For m{m information or to find www.radissonblu.ie/hotel-athlone MMMMMHIrlfiRiilHNat a €30 B&B rate. more great rates and packages to or search "Radisson Blu Athlone" on ■gfiMJM|l|wTo book visit www.parknasillaho- suit you call +353 95 42208 or visit Facebook *^MiinrWrrMMilHllilMlBIHH^^Ior call +353 64 667 5600 www.delphunountauuresort.com _^jm||_j|j||||juj|jj|^^r^rn-r^^^^^^^HCarnilw f ■ in atdinner for two adults on one *- -rail III V lull a L ,i_.ii ..... -^^s. * evening (children under 12 eatCaStle Dargan for free), complimentaryDAcnr*+ Clinrt access to Icon Spas Relaxationr»ui i, Jiiyu suit0 for Mum lnd „ )d dis .counted rales tor local play ,^~£*r,.-BK n" II ,4 t£ • ■«* i i BMaWwB"*1*"^"^**^* -——^-_ iiil**ff"l|B"r"^*^ M^iWWWJ3M*^"^^"i"BBi^"iB*"^"^"f"rafiJHfa-Hil^&C..^fc^. .JB6. A^£^-47-
    • Over 20,000 people attend festivalOver 20,000 people tookpart in the week of activi-ties leading up to the mainfestival marquee eventsduring the 58th GalwayInternational Oyster andSeafood Festival, whichdrew to a close on Sunday.Festivities includedtasting events in local res-taurants, Galways firstdine out in Galway, Oys-ter Hot Spots, parades,shore walks, traditionalstorytelling, the Hot Oys-ter Awards cooking chal-lenge, masked street par-ties and festival highlight,the World Oyster OpeningChampionship.Michael Moran of Mo-rans on the Weir capturedthe title of the BollingerNational Oyster OpeningChampion for a seventhyear running on Fridaynight and he also swept theboards on Saturday to winthe Guinness World OysterOpening Championship.Saturday also saw an-other tough contest, thistime in the kitchen, asrugby stars Mike McCa-rthy and Brett Wilkinsoncompeted in the celebritycook-off at the Chefs The-atre. Following their fan-tastic win against Leinsteron Saturday night, bothplayers were determinedto continue the winningstreak and Brett Wilkin-sons prowess on the stoveshowed through early on.PositiveOn Sunday, the ChefsTheatre hosted MartinShanahan, star of RTEsSurf n Turf as he judgedthe TABASCO Hot OysterAwards, where JonathanKeane of LisloughreyLodge was named winnerafter cooking up a stormwith Guinness and BarleyRisotto with Kinlough For-est Crusted Native Oys-ters, Horseradish, OysterCream and Turf Smoke.Jonathan will now go for-ward as Galways entryin the National ChowderCompetition in May 2013.Galway InternationalOyster and Seafood Fes-tival Chairperson CianOBroin said the feedbackto this years festival hasbeen extremely positiveand new elements of thefestival, such as the FoodVillage, Free Events andSeafood and Oyster HotSpots, really added to thefestivities."We now look forwardto reviewing the 2012 fes-tival and planning the 59thcelebration of the festivalin conjunction with TheGathering next year," hesaid.Keep up-to-date withall the oyster action by vis-iting www.galwayoyster-festival.com, email info®galwayoysterfest.com orcall 091-575875.James Gallagher, Malt House, JP McMahon, Cava, Martin ODonnell, Twelve Pins, Jonathan Keane, Lisloughrey Lodge andMariusz Woldsewilz, Brassere on the Corner, Competitors in the Cook-Off at the 58th Galway Oyster & Seafood Interna-tional Festival on Sunday. Photo: Joe Tmvot-48-
    • Partygoers enjoying the Mardi Gras at the Galway InternationalOyster & Seafood Festival on Saturday. Photo: Julia DiminMayor of Galway City Terry OFlaherty declaring the 58th Galway International Oyster & Sea-food Festival open on Friday. Also pictured are Galway Bay FMs Jimmy Norman, Galway PearlMaxine Spelman and Champion Oyster Opener Michael Moran. Photo: Declan ColohanDes Roche Diageo, Michael Moran World Champion Oys-ter opener from Morans and Cian OBroin, Hotel Meyrick.Photo: Andrew DownesConnacht Rugby heroes Brett Wilkinson and Mike McCarthy taking part in a cook off atthe Galway International Oyster Festival. Photo: Andrew Downes-49-
    • Kieran Joyce and Lucy Mee-han, H&A Marketing & PR.Photo Martina ReganTwins Taylor and Keeley Spelman, Renmore with the 58th Gal-way International Oyster & Seafood Pearl Maxine Spelman.(top right} Winner ofthe TABASCO Hot OysterAwards, Jonathan Keaneof Lisloughrey Lodge,,Photo:Julia Dunln(right) Swedish beautyEmelie Svensson. Photo:Andrew Downes-50-
    • The Twelve Hotel, 4*Coast Road, Barna Village, Co. GalwayBoutique, luxurious, award-winning, gourmet.3B&B+2D -€225pps m/wk or €245pps w/endTREAT; Class of bubbly with first dinner091597 000www.TheTwelveHotel.ie-51-
    • I a tane 10 led r t n for all packages in Jan, fee, March, duly,JW*^ A- blJmMBbbiI |H JtjL BBBPtF/^ SB. -samae s- art ■ KaBJ s* ,»iS13183fHSiHHnfHj^^^^SS^^9H|^^^^^^l Moran HotelHJ(^Hh||^^^^|HB|[^^^^^^^^^| BEST FOR: A COMFORTABLE AND AFFORDABLE CORK1Mt Wesiy-sood tfctei WEDDING. A modern makeover has given a fresh new look" K - * *i * i to this famous Cork landmark. Overlooking the River Lee andBEST FOR: A GOOD VALUE WEDDING IN A GREAT Cork Harbour the mature landscaped grounds make a lovelyLOCATION WITH ALL THE FRILLS. Smart, cosy, welcoming, Jeaf Y settin 9 so close t0 Cork CjIV- Renowned for good serviceThe tod , ts jr. the edge of Galway city, making it and traditional values the notcls smart new look makes it anpctt placed to hedd to iomantic Connemara for photos or appealing option.d m n neon df erv aid With spacious bedrooms and public THE GUEST LIST 10-400 guests, win 109 rooms and suites. CIVIL, ,, , x- -j. i x CEREMONIES Yes. WOW FA CI OR Wi:h years of experience inarPds m udmq a ms> baf the banqueting suite boasts two ,dealing with weddmes, Silver Springs Ivoran Hctel is an iconicnterrai bgis ar open tir-pdee and bonus comfy lounge area. hot8 , that 0,fers affordab |e k ,xury T ne imoressive balloon andi , I 10 T tl 58 bedrooms. CIVIL CEREMONIES rosiaurant lend themselves wolf 10 small or large eelectatens.te**" C Tf e e ebcam in the oanquet-ng room can EXTRA CURBICULAR FUN "he hotels Scree health & htnessb^ J 1 ic Ilj j ->i-> rn- to absent friends anc farnily. Br ;ll ; ant Cenire offers a pool, cym end beauty rooms, and yo...ve all :hcf m «/e lots -rf o e "t-d i-at v.s or fr.ends who cant rna<e your attractions of Cork City on your doo rstep. THE COST All inclusivec l^( I n r ">■*. i % p, FUfM Or the edge of the city, packages €48 per reac, mc cding 5-cocrse d nner with a choicetl a I ti I f I y )Uve also got Lojgh Comb, the Aran o ma^n course, class of wine plus 2 :op ups during the ircal.Is am arri a tl il within driving distance. THE COST champagne toast for guests anc even rg finger food. Gues- ratesP-iU i ) oli f j <=4 rm p son including prosecco and canape veiy for accommodation. CORKAGE Yes. OH TH£ HOUSfe Recrecept o v- n lsi on air a 5-cocrse msa 1, wires, bottled waters carpet, champagre fc bride and groom, rea, coffee and oiactits,d hi lv i q i ft B s from €49.bUpps B&B. CORKAGE seasonal annks recept on, en:e !iainment, tab e decor, ciar covers,ic 5irj fv enu t dating, brioal accommodations, a post- bar extension, br dsl sjte and accommoda-ior -or both sets ofvr-1 q j i f r t i n e y dinner and much more CONTACT parents. 1 month mombershp of Source Health & Fitness and €200Tf e U e t ood Hjt I Ca ca Upper Newcastle, Gaway City. Anvil Phctcgrachy voucher. CONTACT Silver Springs Merer I lotel, eddnj to rJr rn = Tl eie = t- Seale. T: 1850 366 000. Email; Tivoli, Cork. Wedding co-ordinator is Ca-o ine Wi Te. T: 071 4:107-133tHit c 3 i il i s lotel.comwestvvoodhouschotei.com Email: cvvhite@moranho:e s.corr si verspr ngsrnorarhotel.com72-52-
    • „ v , Deejay-"*""Truly. ■-- y* „-4£>si;•"" jh^t. i"~>-"^ «*i*t*mB--— Jw I Deuo ehve ti-sui- p-rner pom pom s^t, €2.-1 .r!4, nt **"x r:V. (/iuf jidhchigt bU-el ..un I Douole Iwmlrf Odl ~ wi+h swirl r || /MMRu^^^|H^^ to hire from Pearl and Godiva. 9. Beaded dress, with Black sash, g-ijH^^i^"€2600, by Paloma Blancs at The White Room. Shearling capo, ■■ ¥sBP "-£-53-
    • %& **3BBBi^BBl^BBBBssEiliB$SBB ^l% J^^lrecectio , 4-course meal, ha f bottle of wine per oerson and oare eil.tn Ho-tr <- tf n* 1 E*> t"" V "- "* Me tu tjtm^ I* * / f * i i1p k - * U *"T,n ™1 ""-l rnH « I !l,"llC nu l„ BEST FOR: A STYLISH AND LIVELY GALWAYI . Urn r rrdtrit>r re Tina [m am r u,an "liei-wr CELEBRATION. Capture the charm and buzz of Galway withT i)i r rniar nidrq^rfn m=-nh ti-i i= a^ins ri t=i i- a wedding celebration overlooking Eyre Square. Bursting withpersonality, this historic hotels many Victorian features have::::::: _ nave the benefit of Ga. ways many amenities close by. THE COST* t!" JWJ« lirs| iAn all-inclusive wedding package starts at €57 per head, includingBEST FOR: A CHIC BOUTIQUE WEDDING MINUTES FROM-coarse menu and a dunks reception. Book your wedding Sundayio Thursday (excludes bank hols, public hois and Christmas) andTHE CITY. Located in the pretty village of Barna, minutes receive 10% dPCOUn t C n the food menu, a chocolate fountain,from Galway, The Twelve offers a very personal approach to additional discounts on accommodation. CORKAGE Yes. ON THEOOUTjque weddings. From the unusual and Chic decor to the HOUSE Menu tasting, bridal suite on the nighl ol you. wedding. x, , , . ._,_ x ~. with champagne breakfest, first anniversary dinner and overnightattent ve service, beajttful food and proximity to Connemara,in oriciai suite. Piano player for dnn<s reception, red carpet,-it s tnc vest a> its very Dest. champagne reception tor bridal party on arrival, taole arrangementsTHE GUEST LIST Uo to 100 guests, w th 48 guest rooms. CIVIL with candelabra, persona !iseo menu cards and seating plans and a -CEREMONIES Yes. WOW FACTOR Gorgeous des gn. acclaimed personalised gift from Hotel Meyrick as a memento.gourmet ■cod, eharmrg atmosphere and a sense of uxury make CONTACT Hotel Vleynck, Eyre Square, Gaiway Zit/ CcrticThe Tve ve an o rginal and np venue The multi-award winring Weddng co-ordinator is Sicbhan Melia. ~ 091 r >r 4 04wine list, 2 AA Culinary Rosettes anc on-site ba<ery make t a smart Lnail: info< . lotel meyrick. ie t , , } n , soffers a treatrconi roont as wo". as in room treatments using Voya H^^^^B& "^g^f*^.,* "* ■Seaweed Tneres go!*, cycling, fishing, water spors and mountain *5"&"-*ks*"* *■ iAl"* "^"^%^^^^^^^^^Bwaking close ov w th Galway citv est rtim,tes away. THE COST *~Packages from €45 pe rperson -o r5-courses with a choice of main ***course. D scounts availab e fo rmidweeK and seasonal weddings.iiififai«firf^ "ifl^^^BBarrival, Ire ends sex ;est suite foi the night of their wedding, a first *. •r&llS^^^^^IannVersary dirnc 1" for two in West restaurant end a wedding ea:<e Efj^^^^^^^^^fiflRiwUS&aBSllwill^HBama, Galway. Wedding co-ordinator is Catherine Cullinar, ~e-: 091 a^w «i^^^^^^^fflHHb97 00C. Emaii: sa es@thetwe venotel.ie. thetwe vehotel.ie-54-
    • Two Galwaymen chosen to shape thefuture ofIrish cuisine and food tourismFAILTE IRELAND haveselected 14 emerging foodchampions who will travel ona food tourism benchmarkingtrip to Prince Edward Coun-ty in Canada. From 160entries, Galways JP McMa-hon of Eat Galway (CavaSpanish Restaurant, AniarRestaurant and Eat@ Massi-mo) and Fergus OHalloranof The Twelve Hotel werechosen to represent foodfrom the West of Ireland.The nominees were judgedon their resounding passionand belief in Irish food, and acommitment and drive toactively influence and shapethe future of Irish cuisine andfood tourism in their region.Helen McDaid, Failte Ire-lands Food Tourism Managersaid: "We received a phenom-enal response to our quest tofind Irelands food champions,receiving almost 160 nomina-tions. The calibre of the nomi-nations was impressive and wewill be continuing to look atways to leverage the interest ofthe wider group."With Food Tourism grow-ing significantly over the lastdecade, many internationaldestinations are now lookingto this sector to gain a com-petitive edge. Its a seriousbusiness as currently 35% ofvisitor spend here is on foodand drink."We can get ahead of thecurve by ensuring that we offervisitors the best local andregional food. By showcasinglocal produce we can reallyevoke a unique sense of place,and promote Ireland as anunspoilt environment."Obviously from a tourismperspective how our overseasvisitors view and experienceIrish food while on holidayhere in Ireland is important,not only for tourism, but forthe economy," she added.The selected Food Champi-ons will experience a bespokeitinerary developed by arenowned food tourism desti-nation expert Rebecca LeHe-up and Executive Director ofOntario Culinary TourismAlliance (OCTA), who will betheir guide throughout the trip.The trip will take placefrom October 15-21. Once thegroup returns home they willwork together with their localcommunity to help build Ire-lands food tourism reputationand encourage visitors to stop,spend and stay longer.Working together and devel-oping networks and relation-ships within their localities,they will help to enhanceregional knowledge of localfoods and develop engagingfood experiences to trulyutilise food tourism as a work-able economic developmentstrategy.Jp McMahon said: "Fromthe success of the inauguralGalway Food Festival, wehave seen first hand how foodcan be a driving force toincrease visitors to Galwaycity. I am looking forward tolearning more on how we canleverage this success and useknowledge gained from thetrip to better our offerings bothin our three restaurants Cava,Aniar and Eat but as also aFailte Ireland Food Championin Galway".Fergus OHalloran, Gener-al Manager of the TwelveHotel, added: "We have atremendous passion and beliefin food tourism and in show-casing local ingredients andskills, and we are delighted tohave been selected so that wecan learn how to best commu-nicate some of our enthusiasmas part of this innovative proj-ect."Canadas Prince EdwardCounty was picked as a modelbecause it faces similar chal-lenges to Ireland and has arange of successfully integrat-ed food tourism products andactivities, and the peoplebehind these.While there, the group willmeet with the pioneers of thelocal food movement abouthow they used quality localproduce and food customs todifferentiate and successfullyposition Prince Edward Coun-ty as a reputable food tourismdestination.-55-
    • Food champions: JP McMahon and Fergus OHalloran.-56-
    • Food champions nominated torepresent the wests foodsector in CanadaBY UNA SINNOTTTwo of Galways bestkncown restaurateurs havebeeen chosen as foodchaamplons to representthee west of Ireland as partof a food tourismdellegation due to visitCanada next month.JP McMahon of EatGalway (Cava SpanishRestaurant, AniarRestaurant, and Eat@Massimo) and FergusOHalloran of the TwelveHotel were chosen torepresent the best of thefood industry in the weston the upcoming trip toCaanadas Prince EdwardCouunty.TThe trip, organised byFaililte Ireland, will feature14 emerging- foodchaampions chosen from160D nominations aroundthe? country."We received aphenomenal response toour quest to find Irelandsfood champions, receivingalmost 160 nominations,"said Helen McDaid, FailteIrelands food tourismmanager. "The calibre ofthe nominations wasimpressive and we will becontinuing to look at waysto leverage the interest ofthe wider group."With Food Tourismgrowing significantly overthe last decade, manyinternational destinationsare now looking to thissector to gain acompetitive edge. It is aserious business ascurrently 35 per cent ofvisitor spend here is onfood and drink."Obviously from atourism perspective howour overseas visitors viewand experience Irish foodwhile on holiday here inIreland is important, notonly for tourism, but forthe economy," Ms McDaidadded.The selected foodchampions will enjoy anitinerary developed by arenowned food tourismdestination expertRebecca LeHeup andexecutive director ofOntario Culinary TourismAlliance (OCTA), who willbe their guide throughoutthe trip.The trip will take placefrom October 15 to 21.Once the group returnshome they will work withtheir local communities tohelp build Irelands foodtourism reputation andencourage visitors to stop,spend, and stay longer.Working together anddeveloping networks andrelationships within theirlocalities, they will help toenhance regionalknowledge of. local foodsand develop engaging foodexperiences to utilise foodtourism as a workableeconomic developmentstrategy."From the success of theinaugural Galway FoodFestival, we have seenfirsthand how food can bea driving force to increasevisitors to Galway city,"said JP McMahon. "I amlooking forward tolearning more on how wecan leverage this successand use knowledge gainedfrom the trip to better ourofferings both in our threerestaurants Cava, Aniar,and Eat, but as also a FailteIreland food champion inGalway."Fergus OHalloran,general manager of theTwelve Hotel, added: "Wehave a tremendouspassion and belief in foodtourism and in showcasinglocal ingredients andskills, and we aredelighted to have beenselected so that we canlearn how to bestcommunicate some of ourenthusiasm as part of thisinnovative project."Canadas Prince EdwardCounty was picked as amodel because it facessimilar challenges toIreland and has a range ofsuccessfully integratedfood tourism products andactivities, and the peoplebehind these. While there,the group will meet withthe pioneers of the localfood movement and hearhow they used qualitylocal produce and foodcustoms to differentiateand successfully positionPrince Edward County as areputable food tourismdestination.JP McMahon and Fergus OHalloran.-57-
    • Twelve nominated for three awardsThe Twelve Hotel has been nomi-nated for three more prestigiousawards.The four-star Bearna hotel is upfor Best Wine Experience and BestCasual Dining at the Hotel and Ca-tering Review Gold Medal Awards,as well as the Repak Best PracticeHospitality Award."Here at The Twelve Hotel,weve been very fortunate in recentyears with the number of awardswe have both been nominated forand ended up winning, but eachand every nomination still comesas a very welcome surprise and weare thrilled to once again be in therunning for three such fantastic ac-colades," said General Managerand sommelier, Fergus OHalloran.The hotels extensive wine listhas already received plenty of rec-ognition, coming out top of the samecategory at last years Hotel and Ca-tering Review Gold Medal Award,and winning a coveted Wine Specta-tor Award five years in a row. It wasalso hailed as Best Wine Experiencein Ireland by the RAI.To sample what The TwelveHotel has to offer, call 091-597000or visit their website at www.thetwelvehotel.ie.-58-
    • 1 Festival fever reaches Galway as the International Oyster & Seafood Festival launches a brand new dining experience. The inaugural Dine Out in Galway event will run fromSunday 23rd to Friday 28th September and lucky Irish Independent readers can receive 25% off their a la carte meal. ,Participating restaurants include Artisan Restaurant, Cava Spanish Tapas Restaurant, RAW Sushi Restaurant, The Malt House Restaurant and WEST at the Twelve Hotel. ,IAll bookings must be made in advance and you must mention the Irish Independent - Dine Out in Galway offer at time of booking. I1 HOW IT WORKS. • Collect 3 tokens in total (tokens are printed on page 2) along with this voucher available in the Irish independent every day from Thursday 20th September until Friday 28th __^^^^^^H 1, September INCLUSIVE.~■ I* Pick the restaurant you wish to visit and phone to book, mentioning this offer. mm (* Present your voucher and tokens on arrival at the restaurant. You can use this promotion for up to four people dining out together, so phone your friends and make a date. JM .* The offer is valid for up to table of 4, one voucher per visit on a la carte menus in each restaurant and is available from Sunday 23rd to Friday 28th September. Please note __lBMMfl^B Ithat certain restaurant may operate different opening hours. BBi^B^^B_i ■1;^Irish Independent f west: §§| raw |J11 fefl i_________________ _______ _ _ _ _____ _________________________________ ____________ j-59-
    • Galway foodchampionsselected forCanada tripFAILTE Ireland has selected14 emerging food championsfrom across Ireland who willtravel on a food tourismbenchmarking trip to PrinceEdward County in Canada.While there, they will experi-ence a bespoke itinerary devel-oped by renowned foodtourism destination expertRebecca LeHeup (©Ontario-Culinary), Executive Director,Ontario Culinary TourismAlliance (OCTA), who will bethe guide throughout the trip.Galways Fergus OHalloranfrom The Twelve Hotel inBarna and JP McMahon ofEAT Galway (Aniar Restau-rant, Cava Restaurant and EatGastropub) have been pickedfrom 160 nominations for theirresounding passion and beliefin Irish food, together with acommitment and drive toactively influence and shapethe future of Irish cuisine andfood tourism in the region."We received a phenomenalresponse to our quest to findIrelands food champions,receiving almost 160 nomina-tions. The calibre ofthe nomi-nations was very impressiveand it has certainly confirmedthe energy and commitment ofthe Industry within Galway,"said Helen McDaid, Failte Ire-lands Food & HospitalityInnovation Manager."Both Fergus and JP willnow represent Galway inCanada and once they returnhome will work together withthe local community to helpbuild Irelands food tourismreputation and encourage visi-tors to stop, spend and staylonger," she added.Canadas Prince EdwardCounty was picked as a modelbecause it faces similar chal-lenges to Ireland and has arange of successfully integratedfood tourism products andactivities, and the peoplebehind these.While there, the group willmeet with the pioneers of thelocal food movement abouthow they used quality localproduce and food customs todifferentiate and successfullyposition Prince Edward Coun-ty as a reputable food tourismdestination with initiatives likethe Prince Edward CountyTaste Trail(http://tastetrail.ca/).-60-
    • Award nominationThe Twelve Hotel has beennominated for three acco-lades in two different awardsceremonies.The hotel is up for BestWine Experience and BestCasual Dining for The PinsBar at the Hotel & CateringReview Gold Medal Awards,as well as Repak Best Prac-tice Hospitality Award.General Manager and som-melier of the hotel, FergusOHalloran, is delighted withthe nominations and praisedthe hotels staff for theirwork.Barna-61-
    • Oyster Hot Spots for festivalGuests of the 58th GalwayInternational Oyster & Sea-food Festival can take partin the new Seafood Trailor avail of the Oyster HotSpots dotted around the cityas part of this years festival.The festival, which runsfrom Friday 28 to Sunday 30September, has two new ele-ments, which will have thecity awash with the finest inGalway Bay seafood.A selection of Galwaysmost renowned restaurantswill be serving the fresh-est of Galway oysters andseafood, including ArtisanRestaurant, Brasserie on theCorner (Eglinton St), CavaSpanish Tapas Restaurant,Malt House Restaurant, Mc-Donaghs Seafood House,the Oyster Grill Restaurant,RAW Sushi Restaurant,Vina Mara and West at theTwelve Hotel.The menus will featurea variety of seafood alongwith the festival staple, oys-ters, which will be served tothe taste of each individual.Some of the citys mostpopular bars, includingFreeneys, Massimo, Mc-Swiggans, Tigh Neachtainand the Skeff Bar, will beacting as oyster Hot Spotsthroughout the festivalweekend. Visitors can sam-ple the shellfish for as litdeas €2 per oyster."The ethos behind theSeafood Trail and OysterHot Spots is to give Gal-wegians and visitors to thecity a real taste of our localseafood and to celebrate therich maritime culture of Gal-way," said Cian OBroin,Chairperson of the GalwayInternational Oyster andSeafood Festival.For full details on theGalway International Oys-ter & Seafood Festival,visit www.galwayoyster-festival.com, email info@galwayoysterfest.com or call091-575875.-62-
    • Included in the prize: The Festival Matquee is located at Galway Harbour and events include:-a^^SSSS•3 nights accommodation in the 4* • Taste ofthe Sea with Bollinger on Friday 28th September from 7pm- ^^^^^^M^fU, ■_. 4^lliiiSi»currently celebrating 160 years of hosting « Guinness World Oyster Opening Championship on Saturday 29th _*-r-~*-** T^^^inS^lT^___i_B• Full Irish breakfast each morning ■ Inaugural Mardi Gras through the Streets of Galway on Saturday at _-___!"*m"n mni> ll",f " 1_ Jf--^ _jl^i^Si^Hßi- 2 tickets to all marquee events at the • Hot Oyster Awards on Sunday 30th September, Kids go FREE, 6_XJLJI . 1:... hihiiit— "~""~*^~L^£^H^WlflH_iOyster __ Seafood festival family activities and the hotly contested most original cooked oyster ■J_____HT^ 1* _N g"i1 Throughout the weekend, sample the finest seafood delights in the Food Village at the Marquee with Artisan Restaurant, CavaSpanish Tapas Restaurant, Kelly Oysters, RAW Sushi Restaurant & WEST at The Twelve Hotel. Live bands all weekend, Guest***^*"r"t. *-?w »_-^ ■ "T^WSpBte^^^HQ: When was the first ever Oyster Festival in Galway ______________V*____________________^ll&SB^@HBM_____EiSimply text WEEKEND along with your answer A, or Band name to 53307 {*€1. 00)Terms and Conditions; .1.02 per call from aneircom landline. Calls from other networks and mobile cost more. 63.00 per test Network charges vary. 18 . . Lines __________________________R________________KfH_lclose Wednesday September 19th at midnight. SP Phone .alion Ltd. Heipline 0818 217100. By entering this ctirnpctitjon you may be contacted by INM. To opt out text ■_^_^^^__^^^____H_____S___i01- TOUT to SIOOO (Standard rate). ___________H__________________L_______K _______________________^^__^_Hli_iiIrish Independent . „_»_. /f _________________________^^nf^S_______lJ____HS_^_^_^ 1-63-
    • THE BOUTIQUE HOTEL,YOUR PASSPORT TO BEARNABEARNAAT thegateway to Jl^^^ -Connemara in __-^^*"^ -Galway is offer- Ting visitors a "passport" to~ I •jj c ti*" / __s_?P ■* *^^_*r fc. * ^ _*_p*^firS---iivitt--ffJW_ffl 3■-" d"^rr-j»^_[ n . -.. ^j^-j_ s*^^^.^f^^ f^"* 4,_^__--__- d_^ ~-. P^ju^d^1in Muiber^s°Resl_»urant ----■■• -1- -.-■ ■■ i . _._„.,. .__jce "and regular trad sessions, food Spiddal or the beautituland Wine Bar or a set of golf m gedients. sommelier ■ews of Galway Bay. and also prides itself on its Design House in Bearna, orballs at Bearna Golf Club UpstairsSWest restau- OHalloran. V berrys Restaurant Guinness. travel just 12 minutes intoLocal restaurants and rant in The Twelve Hotel is If vou ar. in.. i..._i _n_.vine Bar offers a classic, The Pins Bar & Galway city,bars are doing their best to P rou d of lts multi-award seafood OGradvs on the bistro-style fare ranging Restaurant at The Twelve To enjoy the stunningwinning wine list, the work Pier has a menu filled with from pasta to prime Irish Hotel has a wide selection of surroundings in Beama, lis-_______, . ,______ cocktails, whiskies, cognacs, ten to the sounds of the-64-
    • Twelve out of ten for WestFor such a tiny villagethere is certainly noshortage of choice when itcomes to eating out inBarna. Mulberrys forcasual and family dining,OGradys for the seafoodlovers, and what manyconsider to be the jewel inBarnas culinary crown,West at The Twelve.Wests outstandingcontemporary regionalcuisine and seamlessservice has earned muchcritical acclaim, as has itsextensive wine list. Hereseasonal and localingredients shine todeliver a superb fine diningexperience.This kitchen is confidentenough to have a chefstable, where the curiouscan sit and watch thenightly service unfold froma different perspective,right in the middle of theaction. If that does notappeal, the dining room ishandsome andcontemporary, dark andluxurious.The service was alsospot-on, very friendly andattentive. We wereimpressed by theknowledge of our serversabout both the food and thewine. The bread could notbe any fresher, made in thehotels own in-house PinsBakery and accompaniedby a choice of compound orplain butters.When it came to wine, Itook the easy option ofhaving my wines chosenfor each course, matchedto the food for me by thevery knowledgeable team.A restaurant with the titleof best wine experience inIreland was hardly goingto get this one wrong, and Iwould highly recommendthis option. Each glass wasperfect for each course,little point in listing them,however, as their list isconstantly evolving.Fergus OHalloran, generalmanager and a sommelierof some note, is constantlysniffing out new winesfrom the four corners ofthe globe to add to the list,a nice feature especially forregular visitors.A starter of a little pot ofmussels from KillaryHarbour was served withsome lovely baby musselfritters. A duck plate ofconfit parcels had a hiddentreasure of foie gras insideand was served with anunusual hoi-sin andGuinness sauce.McGeoughs lamb wasthe centrepiece of one ofthe main courses,Connemara lamb rack andcroquette shoulder withspinach and cumin carrots.The companys producealso featured in the othermain course, this timeMcGeoughs smokedsausage was paired withseared Connemarascallops, a baby leekfondue, and roasted pippereoulis. Both were excllentand beautifully presented.The desserts were anaverage berry tasting plateand an outstandingrhubarb, ginger, andmarshmallow concoctionthat was very easily one ofthe best desserts ever to sitin front of me.Prices are a little lowerthan I would have expectedfrom this level of servicewith the small plates at€6.50 and €8.50respectively and the lambat €24.90 for a generousportion. I see that West isnow open for a late Sundaylunch from 3pm — thismenu seems great valuealso and is well worth alook.All in all the ambiance ofthe restaurant on a busyFriday, the quality of ourmeal, and some of the beststaff in Galway made for aperfect night out —sophisticated withoutbeing pretentious. I havebeen fortunate enough tohave many great foodexperiences over the years,from a tasting menu in anart installation on the roof-tops of Paris, to sippinghomemade organic cider ina smokey yurt in Dorsetwith Hugh Fearnley-Whittingstall (yes, I amfoodaholic). Dining at theWest certainly ranks asone of the memorable ones.-65-
    • -66-
    • EATING IN jf JfCelebrate »- 1with/« 7International Oyster & Seafood Galway promotion from September 22-28. Ie?S^^HHHHfltt^^B^^^^^^^HI^^^nttiJrestaurateurs in the City of the Tribes to carte menus at Artisan Restaurant, Cava ,#____»_ i^_P^__^__^__H_l^_____a__^__^^__^__Bi__^__^__B_^_.share their favourite recipes in advance of the Spanish Restaurant and Tapas Bar, RAW at ^PpjF Jmf^ j|_^^^^^^HB^^^^^^^^^^^^^^^|Hk*This recipe combines the finest handmade Method km** N*V *5 , *^pI_inguine al nero di seppia (black squid-ink Place the ling-fine in a pot of boiling water A "«4 **^t*. -1?pasta) with Martys KOlary mussels, Gal- and cook for four to five minutes, until al ISl I _*" tjJ|way Bay smoked salmon and clams, and dente. In a separate large pan, add the olive WBk ?__3__? 4___ •sea lettuce. Serves two. oil and sweat the shallot and garlic, cooking UL Wl $% ""*■_*„. * db ja_£&> *West Restaurant, Twelve Hotel, Barna. gently for three minutes. ___________ mi*___ -■ftftiafc- *y^l| *- .AjrijAdd in the mussels, clams and Chardon- *^|^K * «"**^_? ** ?_J^S8__L" i^_S. J&lYOU WILL NEED nay, place a lid on top and steam for three to _H|HH_______L ___________ * » Jfc ________B150g iinguinenero four minutes, until all the mussels and clams _^:^^S|M|B«^r .*«5l|SE!1/_ shallot, finely diced Add the fresh cream and the drained pasta. ^^|j_______________________________c "^ ,***& ii Jm£ e^%&$t*f£*2>1 garlic clove Coat the pasta with the sauce and finish by "1!l^__^^^^H_fei_» / 130g mussels, cleaned adding the smoked salmon. Place into deep "J9^^^^^^HKj|^_ _-___^ 130g clams, cleaned bowls and sprinkle with the sea lettuce. . .?9^^^^^^^|HH|^^^|Bk^ Iu*T^mM^C^*j&SSB V - i Wmm GALWAY Salt and pepper* rffiAjf - " THERMIDOR1S ° STofc^m H°°keraQerfc*^ *»*•" r Y0U WDjL NEED Pre-heat the grill. Open the oysters, discard-67-
    • ■^Sm^m^mt^^^ Seizes four. RadissonBlu Hotel, Lough Hp ^^^i^iv^ 9&_____________E^ Atalia Road, Galway. WM 9-.™* *Jfiy|F^s|^* J**J^^^^^^^HPpf^- 24 Galway Bay oysters, in the shell f *?^P& * Tv^ l.^__________B_T Bowl of iced water 1 „H^_fi_l_N_f *^^*^__* „i*^ ;-^Hfljj^^^^^H^KEJHp 100g smoked bacon, cut in julienne strips ft s* .- ?__8gr*_.ff .,^P^» v"j8____^- if!||§§a9^^^HHPii| ! 1 tbsp shallots, finely chopped V ^|E garf- SpSi_ . -"^./Js^^^^^^^^KHIi I 1 tsp garlic, finely chopped y;^/^" ** - ■-^TJS|j«s^i<rf<* >^ - " _jjjfl^^^^^^^^|HB 2 tbsps Pernod _^____ "*~-*_.. , ! :«"*_lOOg baby m^______ _________200g creme fraiche*-- ________TP^pSIP^^ Sea salt _ m^____________ _____________Freshly pepper __^__^______________B_________ __________________Method ™ ~ -^_^_^_^_^_M_fcl_*_i_«__«_«___l_«_B_^_^_^_^__^^_B■||^^^ Open the oysters carefully and take the In a pan, melt the butter over a medium- toss with the bacon and shallots. Cook untilmeat out of the shell, being careful not to high heat, saute the bacon until crisp (do the spinach is just wilted. Add the oysterHHH^^^VIttljHH^L; pierce the meat and keeping the juice. not burn the butter!), add the shallots, meat and heat gently for a minute or so.Mf^, Poach the oysters with the juice in a garlic and Pernod and saute for another Add salt and pepper to taste, return they 4^H__; small pot forjust 10 seconds, then transfer three minutes. mixture to the oyster shells and serve with^t into iced water to cool. Drain the water. Add the spinach and creme fraiche and grilled or toasted sourdough bread.!jj& kServes two. Cava Spanish Restaurant and* _1_^ Jk mKKKm^jj^Et »■%> aS^wKp ■Tapas Bar, 51 Lower Dominick Street, j jf? _B_k___________*.-,"^For the seabass _____________________T^j_i___[^ s^^for two minutes, then remove the pan from Pre-heat the oven to 180°C/350 >F/Gas Mark iBk J*"** %*»^F «H_l^^S?- *theheatandgraduallyaddthemukReturn 4. To make the crust for the fish, mix the salt fjH|~ e j|Bll_fts. >ip• -to the heat and bring to the boil, stirring with the fennel seeds, egg whites and bay jf J^___ .._ . /until thickened and smooth leaves Trim the fish and place on a well-oiled L tPJBW 1,. . ___yR_S Jfe #Reduce the heat, stir in the herbs and tray, then cover it with the crust. R- * V ____^P§K Jffil. * -^.mustard, and season to taste with salt and Place the fish m the oven for 20 minutes ||, ■% - _|__l ■__■»£:."■ »-*^*->% MPrlager and cream, then return to a low heat browned and then cover with the fish stock. ll_i|_?P!_12|ijP^ jJSL ll__*;£ >™^^l_Silii^Divide the mixture between the six I a bite to it. |j|k T^jjPP*^ ___roysters and sprinkle with cheese. Cook To make the salmorejo, blend all of the .**_.* <j^mWunder the pre-heated grill until golden ingredients in a food processor Add more **»"»»"**, _s a^rftflHH^€|g*and hot throughout. Serve with lemon | mineral water ifyou require a thinner sauce. !^^^^^^^^^^wMttm^^^^^^^^^^^^^MmWm^m^mWH| wedges and a salad of your choice. When the flsh is cooked, crack open the salt£§ Spice it up by adding a tablespoon j crust and serve with the braised fennel and l*i^_b»».-W of cayenne pepper to the flour. salmorejo. Dress with some fennel fronds. _______________________________________i__H_B__K^-68-
    • CONNACHTfl|__HlB_^_______l HIGHLY COMMENDEDaEndaMcEvoyead chef Enda McEvoy has been a breath of fresh air for the Galway diningscene by taking the philosophy of terroir-based restaurant, Aniar, to newheights. Endas philosophy is all about obeying the seasons and letting nature■■ dictate the ever-changing menu, using as much locally foraged produce aspossible. Clearly, its a winning formula.Aniar Restaurant, 53 Lower DominickSt, Galway CityTel: +353 (0)91 535 947 I www.aniarrestaurant.ie:COMMENDEDTim OSullivanim OSullivan has been head chef at Renvyle House Hotel for over twentyyears. As a Commissioner of Euro-Toques Ireland he avows to protect andpass on to future generations a respect for culinary traditions and best principlesof cooking and this certainly shows in the flawless cuisine youll find in this. idyllic location.: Renvyle House Hotel, Renvyle, Connemara, Co GalwayTel: +353 (0)95 46100 i www.renvyle.comCONNACHT TOP TEST aiEaPS, " .""■■ ":".. :*_".■?_ ." V2?.__*"". .: -.■„.- . . . ■.r&br. c*fi:,__x ,j_ s _*i-~; •" s*-".:.-- ," f";..;.- f ■V .* ■".-,!". r -* j " "-69-
    • CONNACHTHIGHLY COMMENDEDastyears winner oftheßest Restaurant Connacht Award,head chefB^ __^________^_^______i____llll^H Seamus Commons has been responsiblefor puttingthis hotel-restaurant■ ________J_M__M __^__r_MBW^___^__Efl on the map. A beacon offine dining in the west of Ireland, La Fougere atI i IBfpJ*£p®f|||^H _________________t________ Knockranny House Hotel combines accomplished cooking with regionalI ; wwuMJuj^jUA^^^^^l ingredients and warm, efficient service.I | _________BB_W ____m99|HIIM______N|___________ Knockranny House Hotel, Westport, Co MayoI I^^Hy nUjQra^gg^^^H Tel: +353 (0)98 28600 i www.khh.ie/la-fougere-restaurant1 M-__-_JB_-Pl _^Tlll ___________________________■ ™»«^MBHI_ KfflQQffi3______| COMMENDEDH »^BhHW__SI -_- |HMWBffII__M Source Sligo______ — i-* — ■ ____i___3o1_km__________£i1______________H-■"..-■ jai.; _M_M|i|pMI____lllll_l- __m , «m _.- ___t__wmMWlbw*Mlmt omprisinga restaurant, wine bar and cookery school split overthree levelsWat _™" . ?-M 1 |ljE_„_HH_i___|____j .in the centre of Sligo, Source Sligo has been creating a solid reputation forW~ - _M_fnN__MBHH__________^ itselflocallyandacrosslreland.Diners(andstudents)gettoenjoysomehonestH .?——*• r* "*■, --. -, M__WI__WSSm___________ contemporary Irish cuisine, as well as a decent tipple ortwo. Asthename■>p^_|Mg_A^__I|l^^^__M||j|j|^^^^^^^^^H suggests, the sourcing of local produce is their ethos and the key to their success.Hi^Ud^^^^^^^^^^^^^^^^^^^^^^^^^^^^^B Tel: +353 (0171 914 7605 i www.sourcesligo.ie&w-70-
    • -71-
    • Travel green with VOYAHeading to a far off destination away fromthe rain? Bring some VOYA goodness withyou in the form of the Organic Voyager(€4O). Made with organic cotton, this littletravel bag is packed with VOYA greats inhandy 75ml bottles.Salt water, sand and the suns scorch-ing rays can leave your skin parched. Helpyour skin glow with VOYAs Squeaky Cleanbody wash and Softly Does It body mois-turiser, which soothe and envelope the skinin delicious moisture, leaving a noticeablysmooth and revitalised appearance.Nourish and protect your tresses dur-ing your escape with VOYAs Silky by Natureshampoo and Forget Me Knot conditioner.These organic hair saviours have been cre-ated using VOYAs signature blend of handharvested seaweed and vitamins B5 andE to instantly restore shine and bounce tostressed hair.VOYA Organic Voyager can be purchasedonline at www.voya.ie or from The TwelveHotel, Blathanna in Oranmore, InishboffinHouse Hotel, Delphi Mountain Resort andleading spas.-72-
    • f§ Head west for a taste of the ocean fromSeptember 28 to 30, when the 58th Galway In-ternational Oyster and Seafood Festival takesplace. Over 25,000 people are expected to visit thecity for what is the worlds longest-running interna-tional oyster festival, so book early if youre planningto go to any of the events.The Guinness World Oyster Opening Champion-ship takes place at the festival marquee from 12pmto 7pm on September 29, with 20 countries vyingfor the title. During the day therell also be winetastings, chef demos, live music and lots of food tosample and buy in the food village, where the parti-cipating restaurants include Artisan, Cava, RAW atthe Radisson and West atTheTwelve hotel.Theres more information at galwayoysterfestival.com, or you can call the festival office on 091-575875.-73-
    • Be Intimate, Special andDifferent at The TwelveNOTED for doing things dif-ferently and always with atwist, The Twelve In Beamahas very quickly become oneof Irelands top wedding ven-ues for people looking fortheir big day to be "Intimate,Special and Very Different.Over the past four years ithas captured the hearts andminds of many as well as win-ning numerous awards, includ-ing the Best New Hotel 2007,The Best Boutique Hotel inIreland four years in a row, awhole room full of restaurantand gourmet awards andnumerous wine experienceawards such as The GeorginaCampbell Best Irish Wine listAward and The World WineSpectator Award for the fabu-lous West Restaurant at TheTwelve.Situated perfectly, just tenminutes from Galway city cen-tre, on the beautiful Con-nemara coast road, TheTwelve has 48 boutique stylegiuest rooms, a Petit Spa whichuses seaweed products, thePins BarBistro, the acclaimedUpstairs @ West Restaurantand Baccus - its own bakeryand food shop.A lot of thought, love, con-sideration and attention todetail have gone into thedesign of The Twelve, provid-ing the ideal setting for an ele-gant, extra special fairytalewedding for up to 100 specialguests.As part of the great pack-ages on offer, the bride andgroom will enjoy a pre-wed-ding special menu tasting inWest with a reduced rate fortheir overnight stay before thebig day and, as part of the ded-icated service, the bride andgroom will also have a winepairing consultation, wherethey win be advised on winesto go with their menu by oneof Irelands top sommeliers.The Pastry Chef from theBakery at The Twelve can cre-ate a specially designed wed-ding cake for the occasion andoffer it as a gift to you fromThe Twelve.The Twelves reputation hasbeen built primarily on thededicated focus to its fabulouslocal food offering. So if youplace great food at the top ofyour wedding wishes, TheTwelve is the place for you.From an intimate familybrunch and a civil ceremonyto a sophisticated cocktail buf-fet to a grand reception dinner,the team at The Twelve willassist you or your bridal con-sultant from planning to exe-cution.There are many good rea-sons to have your special dayat The Twelve, such as therenowned food and service,the beautiful setting, Voya sea-weed baths, the chic roomsand of course "Irelands sexiestsuite: XI 1 but to see all TwelveWonderful Reasons, log onnow to www.thetwelvehotel.ieor better yet, arrange to callout and the team at TheTwelve will be delighted toshow you around.The Twelve, Bearna, Gal-way .Tel: 091 597000 Email:enquire@thetwelvehotel.ie-74-
    • BHestzeEAST COHICThe new school term starts intwo weeks, but theres still timeto get on the road and samplesome good food. If you areplanning a last-minutestaycation, here are someplaces worth exploring_Fm Sa-il There are few places nicer to walk off an indulgent din-ner than the strand at Doonbeg {above), and its all thebetter if you can retreat back to The Lodge at Doonbeg(doonbeglodge.com, 065-9055600) afterwards. ChefWade Murphy looks after the food offering in the hotelstwo restaurants, Darbys and the Long Room, and makesgreat use of local ingredients.The hotel itself is as luxurious as you would expect ahigh-end property targeting wealthy American and Eur-opean visitors to be - think huge, comfy beds, oversizedbathrooms and toiletries from the Burren Perfumery. Twonights B&B with one dinner in Darbys starts at €235 perperson sharing, and there are a range of other deals onthe website.Another good option in this part of the country is theWild Honey Inn (wildhoneyinn.com, 065-7074300) in Lis-doonvarna - with 14 en-suite bedrooms priced from €40per person including breakfast, and chef Aidan McGrathserving up dishes like Liscannor crab claws in a garlic andchilli butter sauce, steaks and rare-breed pork, you canreplenish yourself after a long Burren walk.KILKENNYm As good value breaks go, the Experience package atthe Newpark Hotel in Kilkenny (flynnhotels.com, 056-7760500) is pretty impressive.Priced at €169 per person sharing, it includes threenights bed and breakfast; dinner for two in the citys bestrestaurant, Campagne; afternoon tea in the hotel; ticketsto Kilkenny Castle; and a manicure or pedicure for oneguest. Theyll also throw in a box of chocolates, a dailynewspaper and access to the pool and leisure centre.Book in for dinner at Zuni (zuni.ie, 056-7723999) toenjoy Maria Rafterys fantastic cooking - the Scotch eggmade with local trout from Goatsbridge has attained le-gendary status at this stage - and put on your bestclothes for dinner at the Lady Helen restaurant (right) atMountJuliet (mountjuliet.ie, 056-7773000).ii For years, anyone with an interest in food bypassedthe eastern part of the county and headed straight forSchull or Durrus. But there are now more than a fewreasons to visit east Cork.One of them is the fact that you can now get a roomat the Castlemartyr Resort (castlemartyrresortie, 021-4219000) for a pretty reasonable rate compared to theastronomical prices that were quoted when it firstopened in 2007.Now under new management, the resort includeshotel rooms and suites, self-catering houses, a golfcourse and an impressive spa. For rainy days, theres avery nice pool, a well-equipped playroom and a kidsclub.Both the food and service in the main restaurant, theBell Tower, are a cut above the norm for a hotel - thebreakfast is particularly good - and Knights bar must beone of the nicest rooms in the country for an after-dinner drink.WEST WATERFORDIf Now firmly on the food map, west Waterford continuesto offer great variety, both in terms of places to eat andplaces to stay. AtTheTannery in Dungarvan (tannery.ie,-75-
    • Chef Kevin Aherne of Sage Restaurant inMidleton, Co Cork058-45420), the base of chef, author and TV presenterPaul Flynn {right), theres a midweek two-night specialavailable for the rest of August priced at €135 per personsharing, including dinner on one evening.On Friday and Saturday nights, an overnight and a spe-cial seven-course tasting menu dinner costs €115 perperson sharing.Theres still some availability at the Cliff House hotel inArdmore (thecliffhousehotel.com, 024-87800), with two-night midweek breaks including one dinner in the bar andbreakfast on both mornings priced from €410 per personsharing.If the sun shines, order a bottle of Copper Coast, thegorgeous ale produced by the Dungarvan Brewing Com-pany, bag a table on the terrace and luxuriate in the viewover Ardmore Bay.One word of advice: the portions on the childrensmenu are large, so one dish between two will probablybe plenty unless you have particularly hungry kids. Thesummer escape package is valid until August 31, andincludes two nights bed and breakfast accommodationwith dinner on one evening. Prices are from €175 pernight to €210 per night depending on what nights youbook.When its time to venture out and about, youll findlocal produce cooked simply but very well by MikeHanrahan in Pat Shortts bar in Castlemartyr village.Kevin Ahernes Sage In Midleton is also worth a visit,especially on Saturday lunchtimes, when he serves hismarket menu using ingredients hes picked up in thelocal farmers market that morning.And of course theres Ballymaloe - the hotel fordinner and some great wine choices, the cookery schoolfor courses (youll need to pre-book) and a Saturdaylunch of wood-fired pizza (drop-in).WICKLOW11 If youre Dublin-based and can only get away for a night,spin down the MlltoWicklow. Book into the Ritz-CarltonPowerscourt (ritzcarlton.com, 01-2749606), where anovernight stay with breakfast and dinner in Gordon Ram-says restaurant is priced at €350 per couple.The next day, head to Greystones for a seafood lunch atA.Caviston (acaviston.ie, 01-2877637), before bravingthe crowds at Avoca in Kilmacanogue to stock up on sometreats to bring home.infAfcGALWAYS TheTwelve Hotel in Barna (thetwelvehotel.ie) has somegood packages on offer for the rest of the summer, in-cluding Beauty of theWest - priced at €410 per person, itincludes five nights accommodation with breakfast, din-ner in the hotels West restaurant, another dinner in thePins Bistro, lunch in the in-house pizza restaurant PizzaDozzina, a three-course dinner at nearby OGradys on thePier, two tickets for the Corrib Princess, two tickets forKylemore Abbey and Gardens, and two tickets for theTradon the Prom show in the Salthill Hotel.As for eating in Gaiway, you wont go far wrong in Kai,Cava, Ard Bia at Nimmos and Aniar. In ConnemarajimOSullivans cooking at Renvyle House is always worthtravelling for, and Baltynahinch Castle is worth a stop-offfor a bar lunch in gorgeous surroundings.-76-
    • The Castlemartyr Resort: the food and service in the BellTower are a cut above the norm for a hotel-77-
    • Galway restaurants andchefs chase food OscarsMORE than a dozen Galwayeateries and chefs have beenshortlisted for honours in aprestigious restaurantawards.The winners of the Food &Wine Magazine/Louis LatourRestaurant of the Year Awardswill be announced in Dublinon Sunday.Six Galway restaurants willbe hoping for success on thedouble, being nominated forthe Best Restaurant in Con-nacht and their chefs shortlist-ed for Best Chef in Connacht.The Galway nominees are:Best Restaurant - Con-nacht: Aniar, Dominick Street,Galway City; BallynahinchCastle Hotel, Recess, Con-nemara; Cava Tapas Bar,Dominick Street, Galway City;Gigis at the G Hotel, Well-park, Galway City; Kai Restau-rant, Sea Road, Galway City;Renvyle House Hotel, Ren-vyle, Connemara; WestRestaurant @ Twelve Hotel,Barna.Best Chef- Connacht: EndaMcEvoy, Aniar, Galway City;Jessica Murphy, Kai, GalwayCity; JP McMahon, Cava, Gal-way City; Martin ODonnell,West @The Twelve, Barna; TimOSullivan, Renvyle HouseHotel; Xin Sun, BallynahinchCastle Hotel. Also nominatedis Jonathan Keane, Lis-loughrey Lodge, Cong, on theGalway-Mayo border.Now in their twelfth yearand considered the most pres-tigious and authoritative culi-nary event in the Irish calen-dar, the awards recognise andreward Irelands best restau-rants and chefs.The best restaurant and bestchef from each province willreceive Regional Awardsbefore the final announcementofthe overall Restaurant oftheYear and Chef of the Year ismade at Sundays presentation.-78-
    • ConnachtrestaurantwarsThe title of ConnachtsBest Chef is up for grabsagain, and this year withthree of the nominatedchefs situated in Galwaysvery own West End —Enda McAvoy of Aniar,Jess Murphy of Kai, and JPMcMahon of Cava.They will be up againstother west of Ireland basedchefs, Martin ODonnell ofWest @ The Twelve, TimOSullivan of RenvyleHouse Hotel, and Kin Sunof Ballynahinch Castle inthe Best Chef category,along with Miriam Harte ofSource, Ollie ORegan ofNephin Restaurant, andSeamus Commons , of LaFougere. All nominees willalso be eligible for theoverall Restaurant of theYear and Chef of the Yearawards. Winners will beannounced on SundayAugust 19.If I was a betting womanI would put a tenner on thefinal chef in thecompetition, JonathanKeane of LisloughreyLodge, to win. I, however,much prefer to put mymoney where my mouth is,and a far better use of mymoney is the lunchtimespecial in Cava €10 forsoup, sandwich, and coffee,guaranteed to be good andnot a gamble at all.-79-
    • The Sligo-based husband and wife team who turned seaweed into luxury spa treatments have had a successful start to lifein business but they are working hard to become a significant global player, writes Trish DromeyTurningseaweedinto globalluxuryVOYAis aim-ing to estab-lish itself asIrelandspre-eminentspa brandand as a significant player inthe global cosmetics market.This might seem like abig ambition for a smallwest of Ireland companyexcept for the fact that Voyaorganic seaweed productshave already found theirway into the Burj al-Arab,one of the most exclusivehotels in the world, as wellas the Waldorf Astoria, theRitz Carlton, and theQueen Mary 2.Nominated for an Ernstand Young Entrepreneurof the Year award in theemerging category, theSligo firm sells to 35 coun-tries and aims to increasethis to 55 within a year.Having achieved a turnoverof € 1.6m last year, foundersMark and Kira Walton aretargeting sales of €6m by2015.Turning seaweed intoa luxury spa treatmentcollection and developing amarket for it has taken time.The Waltons identified agap in the market in early2003. Mark knew aboutseaweed because his familyhave run seaweed baths atStrandhill in Sligo for years.Faced with redundancy inthe early 2000s, he and wifeKira began to take a closerlook at the possibilities ofseaweed."We started looking atways to create additionalrevenue at the seaweedbaths. We discovered therewere no organic seaweedproducts anywhere in theworld. We looked at bathproducts and set to work onreverse engineering them,identifying ingredients anddeveloping an organicformulation," says Mr Wal-ton, who was a businessstrategist for Rothchild in aprevious existence. His wifeKira is a graphic designerand was well placed to helpdevelop packaging and abrand identity for Voya.Starting in a convertedstables near the seaweedbaths, they developed thecompanys first product in2007, a dried seaweed bathproduct called Lazy Days,which is still a best seller."We used our own fund-ing, mainly credit card debt,to get the company off theground and I had a part-time job to start with," saysMr Walton. The productattracted good interestand the Waltons were ap-proached by hotels and spasin Ireland which were takenwith the idea of using anorganic indigenous product."We started selling to theTwelve Hotel in Galwayand to Dromoland Castleand within 12 months ofsetting up we were export-ing to the Middle East."By 2009, Voya moved toa business park, and lastyear, the company boughtand equipped a 6,000sq ftunit where it employs 14staff. It now produces 100products which includeretail skincare products aswell as professional spatherapy treatments.About 70% of sales comefrom exports. "We sell tothe US, the UK, Malaysia,the Middle East, and Ger-many. We have become thepreferred supplier for severalinternational hotel chains,"says Mr Walton.Travel plays a huge role insales development and hesalready been on 60 interna-tional flights this year andwill be visiting Hong Kongand Dubai next month.The recession hasntimpacted significandy onthe business. "When westarted we were told thatthere was no market andthat our products wouldntsell, but our business hasbeen resilient. Turnover hasgrown by 100% a year forthe last four years."A key part of the strategyin establishing Voya as aluxury brand has been toplace its products in someof the worlds most exclu-sive hotels. Picking up someindustry awards along theway proved a major boost."At the Asia Spa Awardsin 2011, Voya won the bestorganic brand and it alsowon the best organic spaproduct award at the AsiaCrystal Awards."Voya has signed dealswith eight distributioncompanies, having previ-ously handled sales itself,but they aim to expand theglobal reach by means ofdistribution network."We plan to aggressivelygrow the business and arelooking at lot of markets in-cluding China and Azerbai-jan. China has 75% of newhotels being opened andoffers enormous possibilitiesand we also see Vietnam asan interesting market."The hotel and spa marketaccount for 90% of sales atpresent, with 10% going toretail oudets such as theHouse of Fraser and Avoca.Mr Walton says the €6mtarget by 2015 is ambitiousbut achievable. One ofthemain tasks facing them is toexpand production facilities."Built in 2011, it is alreadytoo small for the companysneeds — we will eitherhave to get a new premisesor extend this one."-80-
    • ■ Company: Voya.■ Location: Sligo.■ Managing director:Mark Walton.■ Staff: 14.■ Business: Producesorganic seaweed-based skincare andspa products.■ Exports: 70%.II Turnover 201 1 :€1.6m.■ Website:www.voya.ieMark and Kira Walton, who produce the Voya range of seaweed based beauty products, in Strandhill, Co Sligo. Having achieved a turnover of €1 .6mlast year, the company is targeting sales of €6m by 2015-81-
    • MARVELLOUSMAKE-OVEROn behalf of myself and my sisterAine, I would like to thank Georgina,Florah, Aisling and all at WomansWay for the wonderful make-overthat we got in The Twelve Hotelin Barna earlier this year. We had awonderful day, so thanks again to all.MARY AND AINE, GALWAY-82-
    • Galway chefsdo battle fornational titleSix Galway chefs are tofight it out for the title ofConnachts Best Chef at theFOOD&WINE Magazine/Louis Latour Restaurant ofthe Year Awards later thismonth.Enda McAvoy of Aniarwill take on Jess Murphy ofKai, Jp McMahon of Cava,Martin ODonnell of West®TheTwelve, Tim OSullivanof Renvyle House Hoteland Xin Sun of Ballynahi-nch Castle in the Best Chefcategory, after being short-listed for the prestigiousaward this week.They will be joinedby Jonathan Keane of Lis-loughrey Lodge, MiriamHarte of Source, OUieORegan of Nephin Restau-rant and Seamus Commonsof La Fougere in the hotly-contested regional category.Meanwhile, a numberof leading Galway restau-rants have also been short-listed in the Best Restau-rant in Connacht category.Aniar, Ballynahinch Castle,Cava, Gigis at the g Hoteland Kai will take on theRenvyle House Hotel andWest@TheTwelve for thecoveted award.Speaking on the nomi-nations, Ross Golden-Ban-non of FOOD&WINEMagazine said there wassome exciting new talentsemerging in Irelands foodsector."The obvious stars arestill there, but there aresome exciting new talentsdoing radical things withour food culture and tradi-tions. Our new category ofcasual dining reflects thedramatic rise in the for-tunes of the bistro. The past12 months have seen thefood sector face challeng-ing business conditions andyet chefs and restaurateurshave not just respondedwith better value; theyveresponded with astonishingcreativity that celebratesIrish produce."All nominees will alsobe eligible for the overallRestaurant of the Year andChef of the Year awardsand the winners will be an-nounced at a special eventin Dublin Convention Cen-tre on Sunday 19 August.-83-
    • Three othertakeaways to trySushiA cosy little spot just ofthe Docks,the lovely and unassuming Yoshimi isthe woman behind Wa Cafe, whichoffers sushi rolls, miso soup,Japanese-style sandwiches, salad,bento boxes, freshly -baked pastries,cakes, and selected authenticJapanese green teas. Tie menu isshort with a rotating choice ofspecials ensuring then is alwaysgood choice, and all of Ws fare isavailable to go.The Japanese are maybe the onlypeople on Earth to ever manage theculinary magic trick of making tofupalatable, so it is no surprise thatthere is a wide choice for vegetarians.Lots of fish here also, straight fromthe boats, so the sushi could not befresher. Served with wasabi andchopsticks, but forks are alsoavailable for the kack-handed.The bento set, a choice of twoosouzai (Japanese tapas), servedwith rice balls and noodles, isparticularly good value. It is hard tofinish one by yourself and two wouldbe enough between three.Considering everything is madefresh, the orders appear from the tinykitchen very quickly. Wa is open11.30 am to 9pm, a great healthyalternative to the usual late-nighttakeaway.Wa Cafe, 13 New Dock Street,Galway. Ph: 091 895850.www.wacafe.netPizzaPizza Dozzina at The Twelve Hotelis one ofthe best pizzas you will find,short of hopping on a plane to Italy.The impressive pizza oven wasshipped directly from Naples andcustom built in the deli. You can haveone of their pizzas either as atakeaway or ordered directly fromthe bar at the hotel and enjoyed there.All of the pizza ingredients areavailable to purchase at the delicounter, should you want to try andcreate your own at home, with a goodselection of Italian wines alsoavailable to go.Costing around €12 each, they arepricier than regular takeaway pizza,but these are no run-of-the-milltoppings. The menu is split into twotypes of pizza, the classics likequattro formaggi, pomodoro, calzone,marmara, Parma, and funghi, andsome locally inspired. The localinspirations mclude The Prom Walk,a breakfast pizza with Clonakiltyblack pudding, streaky bacon,mushrooms, McGeoughs turfsmoked sausage, mozzarella, tomato,and all topped off with an egg. TheGalway Market has tomato, cheese,oven roasted courgette, aubergine,artichokes, black olives, and ahealthy drizzle of red pesto. There islots of imagination, top qualityingredients, and all the pizzas aretotally customisable.Phone Pizza Dozzina on 091 597012to place your order or pop in and wait,it only takes about 12 minutes.Fish and chipsThe title of best chips in town is acontentious issue, one that the peopleof Galway take very, very, seriously.Some say that McDonaghs on QuayStreet does them best, others say theCharcoal Grill is the place to go. Butto my mind Kettle of Fish on CrossStreet is the new rightful owner of thecoveted title. This is a small, bright,fish and chip shop with an extensivemenu. Not only is there lovely freshfish and handcut chips, but crabclaws, oysters, seafood platters, andcalamari too. Get a pint from the pubnext door if you are going to sit down,or wander the streets with a bag ofhot, home-made chips fried toperfection, rustling around for thelast crispy^ salty treasures at thebottom of the bag. Pure happiness.Kettle of Fish, 4 Lower Cross Street,Galway. Open noon till late.-84-
    • -85-
    • 3 OF THE BEST...1 JumM^pIt^ , 1 HAMPTON CLASS| C HORSE -7 BURGHLEY HORSE--- «nERFfT" „ /SNOW, US August 2 6 to S TR.ALS.UK August 30--,■-JtSBBBS^. |UeUt 5,S P 0,l.y° u" elf September 2 Set in idyllic Long to September 2 This is.," -•. /JTSSpV- C- I D " "I U§:;n? 8Sland thiS is New York s*°™ -d- the ultimate test for horse and*^*.- "-**Gal ™yR-es, left at The Twelve of-summer event, with high glamour rider. After all the action on;yftkM8*M4*% TnThe ult Iat Vw St!J aRd° ff thG C0UrSe Watch™"cross-country day. shopaholicsin the ultra-luxurious Suite XII and of the world s top show ju m per S can indulge in the 200 plus tradeenjoy helicopter transport to the compete for $250 ,000 in the stands thcn re|ax onracecourse; thetwetvehoteiie Grand p nX: namptonclassic.com glass of Pim m s ; burghley-horse.co.ukoa I ran* Al ,^, ,- T „-,-„-86-
    • Over the past five years, The ■.■■:. ,l^ M «ffi<fe 1»»-lJTwelve Hotel has captured W^""»»_ " 4___!i__-______i^^^^the hearts and minds of many I _aH_______-SB *_Or**_i_^_i ■ _9HHR__h§___ VP— *____.as well as winning numerous 1 «_i__B«iawards for its food and wine BJmHBIBbSItW __r_l***concepts, Best New Hotel 2007 ■^^^H_______S**<*and The Best Boutique Hotel in W^MaJMT "-"JJ^^^BBmBBj^Ireland every year since opening. _|^T-2SbIS___ ■_P_l____W_j_riTTii-Just ten minutes from Galway city flHjfHtMon the beautiful Connemara coa: W rjlf^^ ____H__f_Br_____road, The Twelve has 48 boutiqt B |_M|^^^^J^^^^^^^^^^Hstyle a the £_______________________________________room _______________fl________Pfor theworld class West restaurant. A carefullydesigned, utterly unique location,The Twelve offers a new kind of luxury, celebrating glamour and style while temperedwith a healthy dose of fun and wit. A lot of thought, love, consideration and attentionto detail have gone into The Twelve, thus providing a sophisticated, beautiful space fora special treat, and a place which is the ideal setting for an elegant, extra special civilceremony or fairy-tale wedding with a difference, where food and wine are second onlyto the bride.Contact The Twelves Wedding Co-ordinator on 091 597000.Email enquire® thetwelvehotel.ie Visit www.thetwelvehotel.ie-87-
    • EH WEDDINGS .. <4&Sfl Dunboyne CastleB^J&ilit lii1 iil r»T,TtWfirT*^S si Dunboyne Castle offers stunning landscaped*"* *"■" MKiliwl^J^fe «S1* ill " liaSiJsfeJSS grounds, the Seoid Spa, spacious bedrooms and_, _ .. %? . K^£ _. ..-.j. .| lit!il I1sI^!Hb)HB sweeping tree-lined approach and historic■ Mtf*. CiaiiA -ir <k PBgy-rTO^WBy atai.aSaaa^a.i^ H »Si#. ! .1 .^^IiI^IIIbIb^bHHbIineaUlte -■"• W vi^W&JL- (^ 1 » :* VMH architecture are a wonderful addition to yourThe Suite is located in the *""-■* .. J" ,_ special day. Our dedicated staff will do everythingheart of Dublins city centre . Maryborough : to facilitate your every wish. The Tara Suite hason Drury Street in a newly ■...„,,• A- Until U Cna: its own bar and is designed to suit any colourrenovated Victorian building •; •„•- " ltft&- "Old W s>pa . scheme. Weddmg packages are pnced from onlyspread over three floors. "v^- ...„«£ y.. The Maryborough Hotel & Spa is a magical •€55pp for 2012 and from €57pp for 2013 andFor the modern, stylish • . .t ■Mfc *i location for one of the most important ; 2014. A special weddmg package for January andbride in search of fashion V..f &*§ days of your life. Couples seeking a February isava.lable at only €49.95 pp. Pteasev.s.tforward styles. Catering for „■ ,"1 W* ff breathtaking venue need look no further : our website or call our Events Team for details,bridesmaids, mother of the -*-JP ■"""." ""■ than the Maryborough Hotel & Spa. Sip : Dunboyne Castle Hotel & Spa, Dunboyne,bride, shoes, jewelry, lingerie "^v r *" champagne in the surrounds of 300 year old Co. Meath. Tel: 01 8013500and accessories. Exclusive •, V. ... gardens. The unique Maryborough Dome Email: infoOdunboynecastlehotel.comstockists and for the first I,- 1 . guarantees a private garden setting for www.dunboynecastlehotel.comtime in Ireland our designers Ifflik*. ^ff drinks receptions. In the stunning backdropare Badgley Mischka Bride, mSm HP of the mood lit ballroom, you will enjoy aMatthew Williamson Bridal, WS llf banquet designed by the Award Winning .. _^** iT^"***bii„Elizabeth Fillmore, Nicole WSi W Executive Chef and your dedicated wedding r rMiller, Guiseppe Zannotti -f coordinator. After your perfect day, retire to ? **~ ,^ } j —. 1 1 i r..-1Footwear, Lela Rose and many - your luxurious suite and relive the magical ] )MS*UmVmore stilt to come. moments over champagne breakfast. TweiSl^: *^» **t- --* : vfflmWimL OPi^ ITThe Suite Maryborough Hotel & Spa Yr*^^4omjßF* «> /26 Drury Street, Dublin 2 V Maryborough Hill, Douglas, Co. Cork CpZ mWHSjSI fwr*Tel: 01 675 999S Tel: 021 4365555. Email: info©£ammmWm ~Email: infotathesuite.ie „ i marborough.ie. www.maryborough.com MMMW^M *™7 Hoel0■YOURWEDDINGDAYIn the heart of charming GalwayCity, the goffers a remarkable«ir"~ — .—*tf — JMf—"0setting for your wedding jmr^ 0 « 0 £celebrations. Offering incredible £d 0 ff ff mmcuisines, inspiring decor and mmmmm /-^. .^^"""N B Sm% B "4 .^""""N Bimpeccable service, your weddingBf A ml Imr wB me am w & Bat the g will be a reflection of your ff/ ff ff £ff 8%l B B 0personalities. Our culinary team Vft _ jff ff 0r**""^^ & 0 0 .0 ffpresents a wealth of sumptuous j/ B B/ /m. /B JB/BJv JP B/dishes inspired by local ingredients ■ »"*• %• V-^ %/and seasonal produce. We provideour head chef to ensure that o o /preferences. Our wedding suite , , „ , , r WB — ~t* *»"9 #,**^Bown bar. The room can welcome" B0p»-*^^^*^ < ■■parties of up to 200 guests. The 9H^ ;f "*.*"].■■to cater for civil ceremonies. As *V.: - *"^ <^fryou begin your new life together, BaUymag&rvey Village is located on a private country estate in Co Meath, set on 106 1^8111?you can hide away in the privacy acres of ground featuring walled gardens, parkland and adjoining woodland, just 30 HHof your luxurious guestroom. minutes from Dubffh. Feel at home in this exclusive five-star village which specialises inRooms at the g are renowned for romance. Catering for wedding parties of all sizes, up to 50 can be accommodated in |^^^9t^^P^^P^^7-^.H^.0^.BHtheir comfortable beds, calming the conservatory overlooking thebeautifut walled garden while larger wedding parties HBS^^!^^u!|j^^^^^|interiors and luxurious touches ; of up to 230 are held in the heritage-style banqueting hall. The privately owned 18thensuring your wedding party ,; century manor house and flax mill in the Royal Countys heritage countryside has been BBBHfillySglßMrfflrelaxes in comfort. : lovingly restored. The main house has nine en-suite bedrooms and there are seven HHSIiSSffiB^BBI9HiS^.^^.MMMcharming cottages to accommodate your guests, The mill loft and granary has been ;®^ °®, converted to an atmospheric civil ceremony room and spacious banqueting hall.Tel: 091 865200 Ballymagarvey Village, Balrath, Co. Meath. Tel: 041 982 5959 oI^HSiHiHW^NWHiK^IEmail: events@theg.ie Email: info@ballymaagrvey.ie. www.ballymagarvey.ie iBa^KS^^PpBSpNSSIIwSnR^B0a ™"j^^g. J^BP" JMmmmSi J* BB^^m^MlS^^^S^mW/*> "&&** /,,Jk V A^fKnKiiki %& ￿ 9Smj*" IfeflA- B fijs.fr" ?&«?■»"* BB|jBJ0M|||PHt*J» h t^teiw £*IkL K^BmmmmM%%;- i . ~ 7*iifY7imMi iT f iM#i>inthiiHßffi ii -Tp 9| j ik IL4 {Mn^^lK *< ammmW&^mv¥mW9^-88-
    • t>j^^B 1 -* *- mßSiSnmWmWlfmSllwi^ MMMMMMMWgmmmmtBmnssnMMWSz , ,_*mi, .a. JF I^b^HB ■ T ImHIi Jrii HWliSrJj^t liMiJ BUtfiliMV> Ml i Htlri IMKaiCii Ikii ■^.^BfIW^.^.W^ / mmmMMaWm%mamSS^i^mMmMmmti^mWe~ **%». -*i*.—*» •* „.< "JB9 V > MmwmmmkWmmimmWmmM Mm^^mwmuWß^zJT **•B^L^H «f* it * Hi tiaiSW SKPA 111 ITH «*TMBfV1ti|[«ll.ll»li^WI*I.B*].BV^W»i^il[BB^TO].IMa|.[aMfc >^Btatatatata*el T .;j,f_KSt -%" -^ :** ML* W r- WSiMW^ ai ill It 1 5B2H^iM -;v*ti^mm%^:wm^^ Kenmare Bay HotelThe award-winning Kenmare Bay Hotel & ResortLittle White Dl*e*3< W%mir~*^ifIIIF®SSMWkWMmnWMWMMMMs but a stones throw from the charming andIf you are looking for something luxurious, stylish and LifVi SBStaSHMBBHIwII Banqueting Suite, boasting fantastic views of theindividual, then make sure you visit Little White Dress. With [| Ml **isXmmmmM!MMlm Kerr y Mountains, can cater for up to 350 guests,rave reviews from all, this hidden gem is a fashion forward r .mIr*»** »^^B^^^pB- Jj Tne room c a n be partitioned, so is also perfect forand vintage inspired bridal boutique that is causing a stir all r"J* J* * %& % sm aWer, more intimate weddings. The food andover the country! With exclusive labels such as Temperley K« U" *-MmmnmW£3LWjm service are second-to-none at this friendly venue;London, Sanyukta Shrestha, Yolan Cris, Suzannah and-- — «--——-—358 they really know how to take care of their guests.Minna, and designs from Johanna Hehir and Lara Hannah,-^^Jl^l^ fe. ~TJ Add to that the choice of 125 bedrooms, 15 holidaywe believe in exclusivity. If you choose a dress from us, weinHfl^Hll^feJfe ..... .3^fl homes and 14 luxury lodges, together with thewill not sell the same dress to anyone else getting married ° n -site Leisure Centre, and you have the perfectin the same venue, for three months before you! But even choice for your wedding. Ask for Sue, our weddingmore important, the main aim of Little White Oress to . co-ordinator.ensure that your dress is in keeping with your own personalKenmare Bay Hotel, Sneem Road, Kenmare.sense of style. So whether you are a fashion forwardJ^g JWe l Ye Co. Kerry. Tel: 064 66 41300diva, a bohemian bride, or would love a vintage inspired Emall . sue(?kenmarebayhotel .commasterpiece. Little White Dress will not disappoint. Over the past five years. The Twelve has www kenmarebavhotel comi-**• int.-.. r* captured the hearts and minds of many.Little White Dress „ , ,-. . o mm • e>M.*• M.t t i wh r* i_i- acas we las winning numerous awards forExchange House, Main St, Castleknock Village, Dublin 15 -..,„,„, • ■„ L-r i A-t o*>a ortnn i- ■■ ■«„ 1-4*1 ■_■* j ■ its food and wine concepts, such as Best ... _ _ _.Tel: 01 824 8000 Email: infoel.ttlewhitedress.ieNew Hotel 2007 and The Best Boutique WeStpOrt HOUSewww.litttewhitedress.ie .■.. Hotel ,n Ireland every year since opening.For memories that will ,as ,a ufetime_celebrateH^^^^^^^^^^HHHHH : JbeTuZrConnema?^ fcTa^o^ Theday"1 WeStp° rt H° USe C° May°Twelve style rooms, a „,,, „., , ...„ . All three floors of Westport House, along with the■Petit Spa, the beautiful private dining room „ ,^^^^^^^^^^^^^^^^^^^^^M ■ romantic 480 acre parkland with lakes, waterfallsmJt^^^^^^^^^^B^^^^^^B^^^^B and the world class West restaurant. A .^, ... .. „mmmmmmM^^^^^^^^^^^^^^m^^M , „ , . the day. Make your wedding unforgettable with a■^^^^^k •- aA9^0^i^[^^^^^^^^^^^^HH^^I carefully designed, utterly unique location, .. . . „., , _j^^^^^^^^^0I0 hblessing under the Angel of Welcome, champagnecelebrating glamour and style while „, ,TMMM ... -~. gardens, bespoke tours of the house or fireworks attempered with a healthy dose of fun. The „, , -n. r-,■n „ n^WmmMMWLXmmmt ■ 9^ smmmmmmW*** m ,- ,- dusk. The Drawing Room caters for up to 120 guests.WimMmFMMMMMT, jt ** iSSP-A* ™fweve provides a sophisticated, beautifu r ... .. ■, , „HHHhb I^^K^a WmW aadPW* , ■ . For larger weddings there is a marquee site available.Bimi[ Jlffg. JjKBmP WkW mMM^ jmWmmXm s^ tlr c d s fKH Ia treat ancls tne dealJJESIIEm r^^ f *" ^Br^ setting for an elegant civil ceremony or Westport House, Westport, Co. MayoWftWT "|*SK^ mtMmM fairytale wedding with a difference, where Tel: 098 27766 Email: events@westporthouse.iejjjjjjjjjjf i . Hflj^l food and vvinc are second only to the bride. www.westporthouse.iel^gaf §■*" ~*w liMlffffi Barna Village, Galway fr s *1uJUIfI^^HBmC "ft SjSlli WEBB T el: 091 597000i-^P--E F t*^v^^K IHifßil Email: enquire(a,the t *^p|St^S 4 "S. i-:t :SfM; twelvehotel.ie . £r^ mma^W JfIBHTI9ijE^^B«H.-i- - *¥ !•■ ^-rjj MBiffllßHg www.thetwelvehotel.ie te , WaMB^JaHI^SBi%g*a m. --, -":.", *■*■iOfl •* ■If B T-Jewelsare Irish diamond dealers located in Limerick that provide diamonds and preciousIJgtsjjjjjj iT^m V, ¥ jewellery from Antwerp, where they have been based for over 30 years. They do not have a2Sw3§ "i^I^il^i ?*"•:/ / retail pi esence, having a showroom in Limerick instead. Here you and your fiance can meetgftrigas ^stS3sit!^ */ *"j with them for an in-depth private consultation in a relaxed environment. By sourcing diamondsjjJpffiJJK 1 .JkSlv- *» JS^V V directly from diamond cutters in Antwerp and not having the overheads associated with a retail-;"ih.** J.= f presenceE-^3^iils are able to offer savings of 30% on high street prices. You can choose frommfenfegft "*"i*/ ;J tnoir co^°Ctk^^)f diamond rings or select your own style and diamond to suit your own tastegffffjff ..;. J "^ ; and budget. l|||| also offer a bespoke jewellery service where you can design your own unique5k98 ": I *-yl ring E JewetlisTdeal for people who want the quality, quantity and style of the prestigiousHSfIBT -i* - ji^J designer shops without having to pay designer prices.|^^Bf* 1 E- Jewels. Tel: 061 348451 Mob: 087 1253285 Email: sharonsstonescae-jewels.ieH^^^^B %^ I www.e-jewels.ie-89-
    • Twelve in the driving seatwhen it comes to greenBoutique Bearna beauty The Twelveis a member of Green Hospitality Ire-lanl and has achieved Gold Medalstaus for its careful environmentalpolcies.Now The Twelve has added toits green credentials as one of thefirst participants in the Green HotelDrive programme, a new and excit-ing initiative where ESB e-cars haveinstalled an electric car charge pointin selected green accredited hotels^across Ireland.The Twelve will provide freeovernight charging for residentguests for the first 12 months of theGreen Hotel Drive programme.As well as supporting sustain-able electric transport, The Twelve isalways driving full steam ahead witha clean, green philosophy, which fos-ters a healthy micro-economy in or-der to support healthy development,small business, cultural work andgood times!The Twelve focuses on tasty in-gredients from fine local suppliers- good for the environment and goodfor the local economy. Insisting asthey do that produce is organic wherepossible is also good for animals, andgood for farmers.The Twelve takes the future ofthe planet very seriously so an ab-solute minimum of plastic bottles isused and all of the take-out contain-ers, napkins and bags are biodegrad-able or recycled. All team membersare committed to composting and re-cycling throughout the hotel.The Twelve is deeply dedicatedto making the business as sustain-able as possible and, while it may notbe all that easy being green, at TheTwelve they believe its worth it.-90-
    • Fancy a summer staycation?Youre spoiled for choice...WITHfamily budgets feel-ing the squeeze again thisyear, many of those whocan afford a summerbreak are looking closer to home. Andwith that in mind, hotels and resortsaround the country are laying on ahuge variety of family-friendly dealsdesigned to make the most of theschool holidays come rain or shine.A small selection of the offersavailable include:• Close to home, Waterford CastleHotel and Golf Resort provides greatvalue lodge accommodation, an ex-quisite castle, delicious meals andhealthy activities, set on a stunningand unique private island.For the kids theres an outdoorand a kids club for children afterbetween four and nine years whichincludes a Teddy Bears Picnic withthe children every Friday. Thelodges are also pet friendly, whichmeans you can bring your familysbest friend along too!Five nights self-catering accom-modation at Waterford CastleGarden Lodges costs from €680 orseven nights from €849, subject toavailability. Call (051) 878203 or logon to www.waterfordcastle.com formore details.• The boutique Twelve Hotel in theheart of Bearna village in Galwayhas a fantastic five night summerpackage on offer that packs in thebest of food, entertainment, culture.This package includes five nightsluxury accommodation with break-fast cooked to order each morning;one evening dinner in West restaur-ant; one evening dinner in the PinsBistro; a pizza lunch for two fromthe new Pizza Dozzina at TheTwelve; one evening dinner atOGradys on the Pier in Bearna; twotickets for the Corrib Princesscruise; two tickets for KylemoreAbbey and Gardens plus two ticketsfor the show "Trad on the Prom".This package is available mid-week from just €410 per person shar-ing. For more, see www.thetwelve-hotel.ie• You can treat the kids to a breakfull of animal madness with TheNewpark Hotel, Kilkenny, which isoffering a five-night SizzlinSummer Special.The deal includes five nights ac-commodation with full Irish break-fast each morning; dinner for mumand dad on two evenings of yourchoice (children cost extra); twochildrens passes to Irelands onlyReptile Zoo; an hours horse-ridingat Warrington Equestrian Centre in-cluding a tasty treat-filled picnicbasket from the hotel to enjoy onyour way; a €25 voucher for mum toput used towards treatments overthe value of €65 in the hotels EscapeSpa plus a free two-night stay in anyof the other three Flynn Hotels!The hotels family facilities in-clude its own Wildlfe Farm on thegrounds and Crazy Cats Kids Clubopen daily from llim — Ipm and7.30pm-10.30pm with cinema room tokeep them happy during rainy after-noons.The five night package is availablefrom €299 per person sharing andkids sleep for free. The offer subjectto availability so contact the hotelon (056) 7760500 or log on towww.flynnhotels.com• Adventure is on the agenda forfamilies at the Delphi MountainResort, Connemara, Co Galway.With kayaking, hill walking androck climbing and archery, there issomething for everyone. Kids will beable to catch their first wave surfingat Cross Beach, scale the mountainswith crag climbing or test their bal-ance on the high ropes course.From just €999 a family of fourwill enjoy five nights in a four-starfamily room with breakfast eachmorning, dinners on two nights andthree fun-filled activity sessions.Call the resort on (095) 42208 or seewww.delphimountainresort.com• A little further up the west coastyoull find the Castle Dargan Resortin Sligo.Their summer offer includes afamily stay in one of the resorts twobedroomed Walled Suites from just€109 B&B per night for two adultsand two children, based on atwo-night stay.The package includes one eveningdinner, a packed lunch along withmaps for nearby woods, walkingtrails and beaches for the family toexplore on one day during your stay,complimentary access to Icon SpasRelaxation Suite for mum and dad,movies for the kids and discountedrates for local activities includingsurfing, horse riding and muchmore! Theres a new playground onsite and a kids club available forresidents during school holidays.Call (071) 911 8080 or seewww.castledargan.com for more de-tails.• And what about a break in thecapital. Dublins four-star Burling-ton Hotel is celebrating its 40thbirthday this year.You can stay in one of the hotelsstunning and spacious rooms start-ing from only €55 per person shar-ing with a delicious full Irish break-fast late in the morning if you wishto get you ready for a day exploringDublin city.Guests availing of the Summer De-lights package will also be treated toa cool ice cream on arrival, a perfectstart to your hotel break.Quote Summer Delights whenbooking by calling the hotel on (01)618 5600 or logging on to www.burl-ingtonhotel.ie-91-
    • -92-
    • The Twelvesexcellent food to popup at the Big TopFounded in 1978, GalwayArts Festival is Irelandslargest international artsfestival, and runs until July29. The Twelve Hotel inBearna hasnt been aroundquite so long, but has madea massive impact in itsfirst five years,particularly for lovers offine, local and seasonalfood, with West at TheTwelve regularly winningawards for its great takeon the best of the region.West at The Twelvenever stands still - literally- last year they popped upall over Ireland and held ahugely successful pop-uprestaurant at the GalwayArts Festival, and nowthey are popping up again,with great festival food atGalway Arts Festivals BigTop- a big top pop-up!Between July 19 untilJuly 27, there are greatgigs on in the Galway BigTop, and they areharmonised perfectly withthe rocking food fromWest at The Twelve. BigTop shows includeperformances from terrificacts like James VincentMcMorrow and LisaHannigan, Christy Moore,Chic and The Coronas.Food from The Twelvepop-up at the Big Top livesup to those high standards,with options including TheOrdinary Mans GalwayBay Seafood Chowder forjust €6, or Le Chic Hot Dog,a gourmet hot dogfeaturing JamesMcGeoughs turf smokedConnemara sausage on afamily bun with TheTwelves onionmarmalade, also only €6.Named in honour of thebeautiful Lisa Hannigan,Lisas marinated and flamegrilled pork with chimicurisalsa, caramelised onion,potato salad, red cabbageand celeriac coleslaw, €8,will tickle your taste budsin the way that Lisas voicemight tickle your fancy! Adelicious Kanyu Treecoconut vegetarian curry,a whopping flame grilledburger and deliciouslyspiced chicken completethe menu, and for dessert,a gorgeous sticky treat -The Twelves indie warmbread and butter puddingwith caramel sauce, just€5."We love a spot ofadventure at The Twelve,"says Fergus 0 Halloran,the general manager of thehotel, "and we get a hugekick out of bringing ourgreat local, seasonal foodout of the restaurant andto new venues andaudiences. The whole teamalso loves good music, sothis is the best of all worldsfor us - West at the Big Topis going to be rocking!"The Twelve is alsorunning a fantasticcompetition at the Big Toppop-up - the first twelvemusic revellers to rock upto the Twelves pop-upeach night will get enteredinto a draw to win a YIProck star stay in Suite XIIat The Twelve. Completewith surround soundmusic system, open fire,Jacuzzi bath and muchmore, Suite XII is Irelandssexiest hotel suite!So for a chance tosample tastes fromGalways top restaurant,pop-up style, tune intoterrific performances fromsome great bands and for achance to win asensational prize, rock upto the pop-up at the BigTop!-93-
    • Price-conscious diners keeping up pressure on restaurantsALISONHEALYWhile eateries are doingwell in some regions,those in other parts ofcountry are still sufferingTHE RECESSION has bred a newtype of diner who drinks tap waterinstead of bottled, skips thestarter and opts for the housewine, according to restaurateurs.People are still eating out butthey are much moreprice-conscious than before,according to the RestaurantsAssociation of Ireland.It estimates that customerspending is down by about 15 percent this summer, compared withlast year.Its chief executive, AdrianCummins, said restaurants incertain parts of the country werehaving a good summer because ofvarious events and festivals, butothers were suffering."Killarney seems to be doingokay, but its very, very tough inother parts of the country wheretourist numbers arent thatgreat," he said."The Volvo Ocean Race was ahuge success for our members inGalway because of the volume ofpeople attending."Fergus OHalloran oftheTwelve Hotel in Barna agreed thatit had been a good year forrestaurants in Galway.Several new restaurants haveopened recently and theBridgestone Guide has describedGalway as Irelands gourmetcapital."Here at Twelve weve neverbeen busier. Thus far, its beenour best year since opening in2007."He said the hotel had not"slashed" menu prices but wasworking "extremely hard" to offercustomers more.It recently opened PizzaDozzina, a pizza kitchen and deli,and business was "flying".It also runs a bakery, the Pinsbistro and West restaurant.Isaacs in Cork is alsoexperiencing a good summer,Fergus OHalloran: a good yearfor restaurants in Galwayaccording to its owner, MichaelRyan. He opened the restaurantduring a recession 20 years ago,so he was prepared for hardtimes.He said the recession hadexposed weaknesses inrestaurants, such as high rents,bad locations or large overheads,but Isaacs was cushioned fromthat as he owned the city centrebuilding and kept costs as low aspossible."People still love dining out,"he said. However, they werewatching the purse strings."Chateauneuf dv Pape might aswell be a country in Africa for allIm selling. But our baseline winesare selling by the bucket-load."He also noticed that peoplewere not booking ahead as theydid before. "One Monday night wehad four people booked in. We did80 [covers]."This uncertainty made planningdifficult in terms of staffing ratios,"but we wont complain as long asthey keep coming".Dublin restaurants have thebenefit ofthe strong tourist tradeand that is evident in theExchequer in the city centre,according to its co-owner lanTucker. "Our midweek tradewould be significantly better thanthis time last year. There are a lotof tourists in town and because wepromote Irish food we get lots oftourists, especially fromAmerica."The gastropub offerstraditional Irish dishes such asbacon and cabbage, but with amodern twist.He said the weekend trade wasnot as lively and, while Irishcustomers were going out, theywere much more price consciousthan before."They are skipping dessert, nothaving starters, asking for tapwater instead of a bottle ofsparkling water. But people stilllike to go out and enjoythemselves."Thats the case at CromleachLodge in rural Sligo, where theSunday lunch trade is thriving andthe restaurant is busy sevennights a week.Co-owner Christy Tighe saidbusiness was better than last yearfor the restaurant and hotel. "Weare putting that down to the factthat we are offering real value formoney."At night it offers a three-coursemeal with a choice of dishes for€39 and it has reduced roomrates.He has noticed an increase incustomer feedback since it beganfocusing on value."We are getting emails andreviews on Tripadvisor that wewouldnt have seen before," hesaid. "People really appreciate it."Business at Cafe Sol in Kilkennyis better now than it has been forthe past two or three years,according to owner NoelMcCarron."Id say the worst period waslate 2010 to early 2011 but weve .bounced back from that. Id saysales are slightly ahead of thistime last year."Mr McCarron said therestaurant was popular withtourists but asked where all theChinese and Indian tourists were."Are we doing enough to attractthe burgeoning middle classes inthese countries?"While value for money was thenumber one concern of manydiners, Mr McCarron said asurvey of Cafe Sol customersfound that they rated food, serviceand atmosphere ahead of valuefor money.-94-
    • Twelve pop-up at the Big TopGalway Arts Festival goerscan again look forward totop food at the festival, asWest at The Twelve arepopping up again this yearat the Big Top.Between 19 and 27July, there are great gigson in the Galway Big Top,and they are harmonisedperfectly with the rock-ing food from West at TheTwelve.Big Top shows includeperformances from ter-rific acts like James Vin-cent McMorrow and LisaHannigan, Christy Moore,Chic and The Coronas.Food from TheTwelve Pop-Up at theBig Top lives up to thosehigh standards, with op-tions including The Ordi-nary Mans Galway BaySeafood Chowder for just€6, or Le Chic Hot Dog,a gourmet hot dog featur-ing James McGeoughsturf smoked Connemarasausage on a family bunwith The Twelves onionmarmalade, also only €6.Named in honour ofthe beautiful Lisa Hanni-gan, Lisas marinated andflame grilled pork withchimicuri salsa, caramel-ized onion, potato salad,red cabbage and celeriaccoleslaw, €8, will tickleyour taste buds in the waythat Lisas voice mighttickle your fancy!A delicious KanyiTree coconut vegetariaicurry, a whopping flamegrilled burger and deli-riously spiced chickencomplete the menu, and,for dessert, a gorgeoussticky treat - The Twelvesindie warm bread and but-ter pudding with caramelsauce, just €5."We get a huge kickout of bringing our greatlocal, seasonal food out ofthe restaurant and to newvenues and audiences.The whole team also lovesgood music, so this is thebest of all worlds for us- West at the Big Top isgoing to be rocking!" saidTwelve General ManagerFergus OHalloran.The Twelve are alsorunning a fantastic com-petition at their Big Toppop-up - the first 12 mu-sic revellers to rock up tothe Twelves pop-up eachnight will get entered intoa draw to win a VIP rockstar stay in Suite XII atThe Twelve. Completewith surround sound musicsystem, open fire, Jacuzzibath and much more, SuiteXII is Irelands sexiest ho-tel suite!-95-
    • All Roads Lead West...The sheer variety of local and international events taking place in the westof Ireland over the summer serve to underline the wests status as thecultural and sporting hub of the country.ONEOF the undoubtedsporting highlights isthe Galway Racessummer festival meeting,which takes place from July30-August 5. In addition totop quality racing, this yearsfestival will feature morelive music and special offerssuch as reduced admissionon Wednesday and freeentry to children who areunder 16 provided they areaccompanied by a parentor guardian. Ladies Day willtake place on the Thursday ofthe festival and there will beother themed days such asMonday night with the sportsstars, Red Day on Saturdayand Mad Hatters day on theSunday.For lovers of the arts, Feilelorras, the biggest Arts festivalin Mayo, runs from July 13-22celebrating the folk traditionsof the world, while Galwaysfirst official Fringe Festivalwill run in parallel to the citysart festival from July 12-30,and Boyle Arts Festival takesplace from July 26-August 4.Westport Music Festival willprovide nightly music andvarious activities during theday for people of all ages onJuly 27 and 28.The west coast is home tosome stunning beaches. Theblue flag beach at Enniscroneboasts 5km of a sandy whiteshoreline.ECONOMIC BOOSTMeanwhile, the boats mayhave left but the commercialeffects of the 2012 VolvoOcean Race will be felt forsome time to come. The nine-day festival staged aroundthe conclusion of the race isexpected to provide a €70million boost to the west ofIrelands economy with morethan 700,000 visitors beingattracted. This years eventsaw the creation of The GlobalVillage, which is exploringways of developing Galwayspotential in the areas of themarine, sustainable energy,food and innovation.CLIFFS OF MOHERNO VISIT to the west ofIreland is complete withouttaking in the magnificent Cliffsof Moher, one of Irelandsmost visited tourist attractionsand a designated UNESCOGeo Park.Soaring more than 200metres above the AtlanticOcean on the westernseaboard of Co Clare andstretching for eight kilometres,the iconic cliffs offer amazingviews of the Aran Islands andGalway Bay as well as TheTwelve Pins, the Maum TurkMountains in Connemara andLoop Head to the south.To ensure visitors get themost from their experience,facilities at the Cliffs of Moherinclude an award winning,eco-friendly, fully accessiblevisitor centre containing animpressive interpretive centre- Atlantic Edge -as well asstate-of-the-art visitor facilities.Housed at the centre ofthe underground building,the huge domed cave thatis Atlantic Edge containsimages, exhibits, displays andexperiences.The tour continues via awinding tunnel that evokes themany caves of the area to atheatre housing a virtual realitycliff face adventure calledThe Ledge. There is ampleopportunity for shopping anddining. A visitor map andsouvenir information leafletis included in admission andavailable in 10 languages.There are over 750 metresof paved pathways alongthe Cliff edge with viewingplatforms and seated areasto allow visitors to enjoy themagnificent vista. OBriensTower built in 1835 stands atthe highest point of the cliffsand the panoramic views fromthe top make a wonderfulphoto opportunity. Visit www.cliffsofmoher.ie to learn more.HANDCRAFTEDPOTTERYIN RURAL County Clare,Ballymorris Pottery createsa beautiful range of handmadestoneware pottery to cater forevery occasion. Its pottery isclassic but contemporary instyle, often using Celtic spiralsin graffito decoration that issimply stunning.Since it was establishedin 1994, on a 17th centuryfarm, Ballymorris Pottery hasexpanded with the creation ofa workshop, classroom andshop area, which is located ina renovated cart house.The pottery is run byHannah Arnup and herhusband John Egan. Hannahstudied both sculptureand ceramics, with muchinspiration coming from herparents - Mick and SallyArnup - a potter and asculptor.Ballymorris PotterySchool has been runningpopular pottery and sculptureclasses in its workshop formany years and now hostspottery parties and eventswhere groups of 2-40 childrenor adults can create anddecorate their own piece.Interactive and fun, each eventis tailor made to suit individualgroups.Hannah enjoys makingunique, one-off pieces thatrely on positive shapes andstrong colours to create their-96-
    • distinctive image. She alsospecialises in commissionedpieces for weddings andpresentations for businessesor clubs and enjoys thechallenge of turning otherpeoples ideas into a reality.Other services includeclay imprints of hands orfeet - which are a great wayof creating a very specialmemory of children, families oreven pets!Ballymorris Pottery - adiverse and friendly countrypottery. See examples of whatcan be made for you on www.ballymorrispottery.com.BREATHTAKINGBEAUTYELDONS Hotel is afamily run hotel in the Heartof Connemara overlookingpicturesque RoundstoneHarbour.Roundstone is a populardestination for visitorsto Galway with its closeproximity to the mountains,the wonderful ConnemaraNational Park and even closerproximity to the breathtakingbeauty of two magnificentbeaches, Gurteen Bay andDogs Bay.Eldons Hotel offersseven superior rooms and10 standard rooms, all ofwhich are en-suite with tea/coffee making facilities andhair dryers. Many rooms haveviews overlooking the harbouror the well maintained gardensto the rear. Family rooms arealso available.Adjoining Eldons Hotel isthe Beola Restaurant, whichserves a variety of dishes tosuit all tastes. Seafood dishesare especially varied, whilesteak, chicken and vegetarianoptions are also available.There is also a small,quaint bar on the premises,which provides an excellentplace to socialise with otherpatrons and meet with thelocal characters. An excellentbar menu is available and theterrace is a great spot for anafternoon pint or coffee andis an ideal venue to view thesunset.Additional services includefree Wi-Fi in the lobby and barareas and a resident beautytherapist, who is available byappointment for a variety oftreatments including facials,manicures, pedicures andmassage. More information isavailable on www.eldonshotel.ie.ENCOURAGINGEMPLOYMENTSINCE he was elected inGalway West in 201 1 , FineGael TD Sean Kyne hasworked hard to serve thisdiverse constituency, whichstretches from Oranmore tothe Aran Islands and will sooninclude south Mayo.Deputy Kyne hasencouraged job creation,whether by highlightingbarriers to employment(including rates and access tocredit) or by contributing to thedebates on the Jobs ActionPlan and the Jobs Initiative -the latter of which was crucialfor tourism, one of Galwaysstrategic industries.He is determined thatproperly-regulated financialadvice and support bemade available to people(particularly mortgageholders) and, while supportiveof maintaining the SocialProtection budget, has alsopressed for reform of ITand management practicesto ensure that the reducedresources reach those whomost need them.In relation to infrastructure,he has highlighted variousconstituents concerns withboth the NRA and NTA andthe recognised need forthe Galway Outer Bypasscurrently before the EuropeanCourt of Justice. He hasconstantly emphasised theimportance of rural, DEISand Gaeltacht schools totheir respective communitiesand raised awareness ofagricultural issues affectingGalways farming community.Ta an-suim aige an teangana Gaeilge a chosaint agus afhorbairt.Equality is a key issue forSean, who places a greatvalue on the building of a fairand equal society where therights of all are respectedand vindicated. Visit www.seankyne.ie to learn moreabout his constituency work.BOUTIQUE HOTELNEWLY opened TheTalbot in Belmullet is a familyrun, four-star boutique hoteloffering 21 luxury guestrooms,each individually designedwith the highest levels ofcomfort in mind.The hotels unique Westof Ireland location - nestledbetween Broadhaven andBlacksod Bay in County Mayo- makes it the ideal locationto explore the beauty ofstunning Erris with its friendlypeople and activities galore,such as golf, pony trekking,hill walking, surfing, boattrips, diving, angling, and claypigeon shooting, as well asgorgeous, blue flag beaches.The relaxed and stylishambience of The Baronyrestaurant reflects thesophisticated feel of TheTalbot. If you are looking forsomewhere that is stylish, alittle out of the ordinary anda bit special with attentionto detail and a dedication tofresh local produce, you needventure no further.The Talbot caters forall special occasions,with unique, personalisedweddings that have the wowfactor. It offers a selection ofexceptional packages ranging-97-
    • from an invigorating roundof golf on the award-winningCame Golf Course to relaxingtreatments from BeautifiedBeauty Salon.Beauty treatments for one,great golf for another. . .youdecide.The Talbot is celebratingtwo impressive awardsrecently, the 2012 GeorginaCampbell award and aTrip Advisor Certificateof Excellence, wheremembers have consistentlyrecommended The Talbot withthe highest praise, currentlyranked No.1 in Mayo. Seewww.thetalbothotel.ie.EXCELLENCEOF TASTEDELIGHT has beenserving tasty, healthy foodin Galway for more than adecade. This concept wasquite new at the time ashealthy food was previouslyoften considered to be lackingin flavour and imagination.In 2005, Paula Lawrenceopened Delight HealthCafe, a 50-seat eatery at theKingfisher Club in Renmore.Delight uses fresh, local,quality ingredients andinventive recipes. They pridethemselves in providing thehighest level of customerservice without compromisingon quality of food orexcellence of taste.While value for money isimportant, consumers alsodemand good food withhigh nutritional content andflavour. Paula (who hasa degree in food sciencefrom UCC) likes to makeit easier for her customersby considering all thesefactors in everything theymake and serve! Delightsethos is simple. ..delicious &nutritious.Delight Health Cafe alsoprovides outside cateringin the form of breakfastand lunch platters. Theseare custom made to suitindividual requirements.Breakfast catering includesa tasty selection of freshlybaked pastries, seasonalfruit platters and juices orsmoothies.Delights lunch platters area colourful and delicious arrayof sandwiches, wraps andbaps etc and are a perfectoption for lunch meetings andcan be accompanied withsweet treat/dessert platters.Lunch orders can betaken by phone and theirextensive range of fabulous,freshly made, ready to gosandwiches, salads & juicescan be viewed at www.delight. ie.FRESHLYPREPARED FAREONE OF the mostinteresting additions to therestaurant scene in the Westof Ireland in recent years isThe Pantry & Corkscrew,managed by husband andwife team Dermott Flynn andJanice ORourke Flynn inWestport.This is very much a familyaffair with Dermot (who isoriginally from Westport)responsible for the kitchenend of the operation whileJanice from Terenure headsup the front of house staff.Their objective was "to bringa casual and fresh slow fooddining experience to thetown" and they have certainlymanaged this over the lasttwo years.Lunch consists of brunchitems and fresh salads tomore substantial dishes withthe most popular being FreshHerb Omelettes, the localCarrowholly Cheese Salad,Organic Sage & Cheddarinfused Beef Burger andthe Crisp Whiting Tempura.Excellent vegetarian optionsare available on the lunch andevening menus.The evening menu isa slightly more elaborateaffair. From a choice of eightstarters, you might try KellysPutog & Goats CheeseParcel with Rhubarb, theflavoursome Parsnip, Cashewand Sundried TomatoSausage or Crispy Prawn &Courgette Balls - followed,perhaps, from the eightmain courses on offer, byMcCormacks Sirloin Steak,Moroccan Meatballs usinglocal lamb, Pan-fried LemonSole or the lighter Beetroot,Feta and Toasted Hazel Nut-98-
    • Salad.The menu changesevery few months, takingseasonality into consideration,and there is also acomprehensive and well-priced wine list. Visit www.thepantryandcorkscrew.comto learn more.OFLAHERTY ACCOUNTINGSERVICESPATRICK OFlaherty qualified as aChartered Accountant in 1993, in thesmall and medium enterprise divisionof one of the major accountancy firms.After working for many years as abusiness advisor with accountancyfirms and as finance director inentrepreneurial businesses, Patrickbelieved that there was an unmet needfor more supportive business advice.OFACC (OFlaherty Accountancy)was founded in 2008 to provide thissupport to large and small businesses.Based in Galway, OFACC works withbusiness throughout the west of Ireland."Most accountancy firms provide agood service on everyday accountingand taxation issues," says Patrick. "Theshortcomings are exposed only when abusiness owner finds him or herself ina difficult conversation with their bank,or with unwelcome news to deliverto employees. That can be a lonelyexperience and that is when the supportof a good professional services firm canmake all the difference.Because a variety of expertise willbe required when such issues arise,OFACC as an organisation can drawon multi-disciplinary teams consisting ofaccountants, HR professionals, lawyersand experienced business professionals.It is therefore able to handle quicklyand efficiently almost any commercialsituation, helping to deliver successfuloutcomes which otherwise mightnot happen.Patrick also works as a mentorto high potential start-ups throughEnterprise Ireland, which he describesas really fulfilling work. "It is wonderfulto have the opportunity to be involvedwith these entrepreneurs at the start-upstage. These companies are the futureof Irish business and I am confident thatsome will develop into household namesin the comingyears."OFACCclients operateacross allbusinessofaccbusiness supportsectors, including retail, construction,services to businesses, educationand healthcare and range from newenterprises getting off the groundto larger organisations seeking torestructure.Detailed case studies and clientrecommendations are available onrequest. For more information call (087)9077732 or email ofacc@eircom.net.McDARBY&CoSOLICITORSTHERE have been manychanges in the west ofIreland since solicitor MichaelMcDarby established hislegal practice in Ballinrobein the 1980s. The firm itselfunderwent a significantchange in 2009 when hisdaughter Cathy McDarbytook over the practice and thename changed to McDarby &Co Solicitors.Cathy qualified as asolicitor in 2003 - the sameyear her son Cian was born- after graduating from NUIGalway and says being asingle mother has reallyhelped her to understandfamily lawproblems andissues thatclients have inthat regard.McDarby & Co.SOLICITORS"My father Michael still Iworks with me in the firm asa solicitor," she explains. "We jare a general practice firmand do all manner of law. Imainly work in the areas ofcrime, personal injury andfamily law."McDarby & Co Solicitorsservices an area fromEnnis up to Sligo and as fareast as Roscommon andAthlone. Cathy says she hasa particular passion for theDistrict Court and the reasonthe firm stands out from other-99-
    • legal practices is that we willfight for the client, we will notthrow in the towel. We alwaysput the client first and we hateto lose."McDarby & Co Solicitorsrepresents a large numberof ethnic minority clients andis prepared to take on hard,challenging cases on theirbehalf, adds Cathy."We act for anyone andeveryone and do not believein any sort of discrimination.Our motto really is we are thepeople you want between youand your problems. I supposethe main reason we succeedis that we love the job andenjoy the challenges that arethrown up inpractice everyday." To findout more call(094)9541440.KEOGHACCOUNTANCYGROUPOFFERING a comprehensiveaccounting and taxation service,whether it is taking care of VATreturns, payroll maintenance,business start-ups or auditingcompany accounts, KeoghAccountancy Group canprovide you with practicalassistance and advice at areasonable cost.The firm has considerablepositive experience of helpingclients with debt issues, whichare often the most distressingand pressing matters facingbusinesses. Working on thebasis that confronting theproblem early on is one of themost effective strategies, it canassist clients in getting to gripswith debt and charting a coursefor recovery.Keogh Accountancy Groupalso acts for clients seekingpayment arrangementswith the RevenueCommissioners and willwork with both clientsand the RevenueCommissioners todetermine a workablesolution in dealingwith tax arrears. The companyadvises on audits, typicallyconducting a pre-audit/inspectionreview before liaising with theRevenue Commissioners duringthe audit and dealing withenquiries. It conducts settlementnegotiations on behalf of clientsand endeavours to give anefficient response in order tominimise costs.Keogh Accountancy Groupworks with clients to determinethe best and most costeffective way to meet their legalobligations, focusing on wherechange is required and decisionsneed to be made. It develops anunderstanding of your businessand delivers a range of solutionsfrom bookkeeping servicesthrough to the design andimplementation of an integratedaccounts and managementsystem.They can provide advice oncompliance obligations in theareas of employment law andcorporate compliance; provideindependent audit servicesbased on current internationalauditing standards; and actas independent reportingaccountants for regulatedprofessionals.Keogh Accountancy Grouppartners have extensivecommercial as well as technicalexperience and can reviewthe adequacy of controls andsystems in an organisation,makina recommendationsto rectify controlweaknessesand compliancefailures. Visit www.accountants-galway.com to learn more.PAULLENNON&COMPANYPAUL Lennon &Company is a firm ofIncorporated PublicAccountants based inParkmore, Galway andservicing the West of Irelandand beyond. In practicemore than 30 years, thecompany provides a first-ratecomprehensive, professionaland personal accountancyservice to companies,individuals and businessesacross all sectors.Services offered includeannual audit & accountspreparation, computerisedbookkeeping, taxation advice,financial/business planningand preparation of VATreturns.Highly skilled andexperienced staff listen toclients needs, and work withthem to tailor the servicesrequired. Paul Lennon-100-
    • comments: "We providefinancial assistance for newstart-up business as wellas established companies,helping them grow and protecttheir business every step ofthe way. We believe this to beone of the primary reasonswhy many of our clients havebeen with us for 30 years."Tel: 091 763604E: info@paullennon.iewww.paullennon.ie|lennonREGISTERED AUDITORS & ACCOUNTANTSSCHLEYACCOUNTING LTDBASED in Connemara,Schley Accounting Ltd isutilising the latest web-basedcloud technology to providereal time solutions for theirclients. Suzann Schleycomments: "When using Xero,an online accounting system,both the client and myself areworking on the same systemfrom different locations whichallows me to support clientsanywhere, not just locally."The service operates ona monthly fixed price modelso there are no surprises oncharges. It is very popularwith shops and can integratewith retail point of salessoftware. This software cansupport small to medium sizedbusinesses.The company organisesthe setup and providestraining and support for Xero,customising the system tomeet each clients specificneeds. Contact Suzannto let their knowledge andexperience work for you.T: 095 30584E: Suzann@SchleyAccounting.comwww.schleyaccounting.comMAHON SWEENEYSOLICITORSTHE FIRM was formedin 2007 when the longestablished firm of FarrellMcDonnell Sweeneyamalgamated with Sean AMahon & Company.Roscommon-basedsolicitors Mahon Sweeneyoffer a highly professionalservice in all areas of law,but with specialty interest inlitigation.Sean Mahon comments:"We listen to and understandour clients and carefullyassess their individualrequirements. We endeavourto be as efficient, professionaland approachable as possibleand advise and do what isbest for our clients. Call toour offices at Roscommon orElphin. You can be assuredof absolute confidentiality anddiscretion when consulting us.Whether it is a specific taskthat you require us to attendto or to advise you on, or aproblem that you need adviceon or with, we will give youthe best possible professionaladvice".T: 090 6627350E: mail@mahonsweeney.iewww.mahonsweeney.iemahon £tP sweeneysolicitorsCOLL & CoWHEN facing redundancy,independent tax and financialadvice can yield majorsavings. Coll & Co areindependent financial advisorsand registered tax consultantswho offer a tailored servicefor employers & employeesfacing redundancy situations.For employers they canoutline the tax treatment ofany proposed redundancypackage, and calculateemployees entitlement tostatutory redundancy and taxexemptions due in relation totaxable lump sums.Employee financial health-checks deal not only withinvestment options for lumpsum investment but alsoprovide advice on all aspectsof their financial affairs.Theyll also assist with thepreparation and filing of theindividuals tax return."We specialise in taxadvice including personaltax, pensions advice, capitalacquisitions tax, capital gainstax and advice on the taximplications of redundancy,"said managing partner RoryColl.T: 091 592080E: rcoll@coll.iewww.coll.ieMICHAEL MORAN&CoCHARTERED Accountantsand Registered AuditorsMichael Moran & Co hasdelivered a full range ofaccounting services to smalland medium sized businessesacross the west of Ireland forthe last 20 years.Employing sixprofessionals, it works withboth corporate and personalclients in many sectorsincluding construction, retailand hospitality. Servicesinclude tax advice, businessaccounts preparation andaudit.The firm also undertakesproblem solving for clients, forinstance helping them developbusiness plans to presentto their bank and assistingwith the various elements ofRevenue audits."There are considerablebenefits to small businessesin engaging an accountantto guide them througha Revenue audit," saysmanaging partner MichaelMoran. "Because weunderstand the process weare able to negotiate a morefavourable outcome."T: 091 766582-101-
    • E: michael@mmoran.ieSINEAD GRAHAMWHO OWNS YOUR LIFE?When you subtract the timeyou spend sleeping, working,commuting and your everydayresponsibilities, most peopleonly have one to two hours oftheir day to do what they want.Would you like to own moreof your own life? To have thetime, money and health to dowhatever you would like todo? Sinead Graham, LifestyleCoach and Trainer, can guideyou towards achieving justthis.Develop a businessthat you own and can buildalongside whatever yourealready doing, with the supportof an international companythat grew in Ireland by 33.5%in 201 1 and is set to repeatthis in 2012.Is it time to start workingsmarter rather than harder?Take action today, and call toarrange an appointment.T: 086 8090296E: sinead@sineadgraham.comEXQUISITE DESIGNSDONT let the summergo by without making avisit to Marians of Boyle,County Roscommon on theshores of beautiful LoughKey. As independent fashionboutiques go, this store issecond to none.Buyer Perpetua McGeetravels to the fashion capitalsof the world to bring thevery best to her customers;exquisite satins and lacewedding gowns at bothbudget and beyond prices.Synonymous withweddings since 1954,Marians promises every brideher very own dream weddingdress from the worlds mostrenowned designers atprices to suit every budget.Bridesmaid gowns fromleading international designerlabels are available.Marians also offers aninspiring selection of qualitycasuals and smart day wear.A fantastic variety of labelsguarantee smart casualstyling for sophisticated ladiesup to size 24."We dont compromise onquality, style or innovation,"says Perpetua. "In todayseconomic climate ourcustomer wants value perwear, something differentto what is available on thehigh street. We work hardto source quirky, unusualpieces that are affordableand will bring pleasure to ourcustomers time after time. Itis about combining fun andglamour with budget andpracticality."With fashion to suit a broadrange of lifestyles and bodyshapes, Marians has built areputation over the years as atruly special retail experience.Visit www.marians.ie toview their collections.IDEAL HOLIDAY BASETHE Diamond CoastHotel in Enniscrone, CountySligo is an ideal holidaybase for anyone interestedin exploring one of the mostscenic parts of the west ofIreland and an up and comingsurf destination.Located next to one of thefinest blue flag beaches in thecountry, it is a family friendlyhotel offering large familyrooms, many of which havethree beds with plenty of roonto spare for a cot or roll outbed."Enniscrone has somuch to offer," explainsMairead Maguire, salesand marketing executive."We run great family dealsduring the summer andorganise activities with localbusinesses such as surfschools and aquapark, whileboat trips are also organisedto the local seal colony. Ourfamily rooms are among thelargest to be found anywherein Ireland and kids inparticular love the fact that weare so close to the beach."The Diamond CoastHotel restaurant and bistrooffers imaginative children smenus, with options for dairyand gluten free meals and afantastic value Family DineOut deal with three mealchoices to feed a family of fivefor just €30.The Little Diamonds kidsclub runs from 5pm to 10pmand offers lots of activity forlittle ones, giving parents achance to chill out in the baror restaurant and babysittingcan be arranged. See www.diamondcoast.ie for moreinformation.-102-
    • MASTER BESPOKETAILOROVER the last 30 years,people who appreciate thelook and feel of a well-fittedsuit have been making theirway to Galway-based masterbespoke tailor David Young.David - who trained underPeter Moore on Savile Rowin the 1 970s - has almost 40years experience in the art ofbespoke tailoring and is theonly tailor in Ireland trainedin the Savile Row method.Customers travel from allover Ireland to have bespokesuits made for a variety ofoccasions, such as weddings"Demand for bespoketailoring is as strong as everand I receive many repeatorders," says David. "Peoplemay come to me for a suit fora special occasion, but thereare many who understandthe concept of bespoke andwhat makes it unique. Thereare those who advertisebespoke suit services but the;dont make the whole suitthemselves, which is what Ido."Customers range fromyounger people planning toget married to professionalpeople looking for anindividually styled suit,explains David, who iscurrently fitting a client fromLondon who wants a bespokeIrish tweed suit."In order to get a perfectsuit you need to do a fitting tomeasure the persons uniqueframe. All the materials I usecome from Savile Row andsuperfine marino wool isespecially popular."To learn more visit www.davidyoungbespoketailor.corrINSOLVENCYSPECIALISTARKINS Kenny &Co Registered Auditorsand Accountants offersaccounting, auditing, taxationand liquidation services tosmall and medium sizedenterprises.The firm specialises ininsolvency. Partner JoeArkins has been dealing withliquidations since the mid-1990s and Arkins Kenny & Cohas been appointed liquidatorsto around 110 companies overthe last three years alone."Both myself and GrainneArkins are members of theIrish Society of InsolvencyPractitioners," explains Joe."Where possible we will adviseon methods of restructuringthe company, such asexaminership or scheme ofarrangement. In addition it issometimes possible to rescuea profitable department of anotherwise insolvent company."Arkins Kenny & Cospecialises in creditorsvoluntary liquidations,whereby the companyresolves to go into liquidationand a creditors meetingis convened. The firmsexperience in planning forthis meeting and preparingdirectors for creditorsquestions can be invaluable."Our unique selling pointis that we have an in-housesolicitor who assists withthe liquidation process,which means we can getlegal decisions made morequickly," says Joe, addingthat liquidation is often theonly way of ensuring that aninsolvent company is woundup in an orderly fashion. "Itis also extremely importantto ensure that the companyis wound up on time to avoidincurring further debts andavoid any accusations ofreckless trading, etc." Learnmore about their services onwww.arkinskenny.com.-103-
    • amiA dewy natural complexion is the revitalising pick me up sprite, keep iff v 5summer skin trend, so get the look Ritzy Spritzy in the fridge and reviveand boost your skin all at once with your complexion day or night.Voya Ritzy Spritzy, a new generation Simply sprite onto face and forganic facial mist. neck, avoiding the eye area, after MA simple sprite of this green cleansing or over make up for in-beauty hero helps to tone, cool, stant freshness. Suitable for all skinsoothe and hydrate skin thanks to types, even the most sensitive skin, gits blend of organic botanical herbs Ritzy Spritzy costs €26 for 125ml. 2and essential oils. Voya Ritzy Spritzy is available | #Voya Ritzy Spritzy will rescue ne- in Galway from Inishboffin House 3 d- . *;#glected and parched skin searching Hotel, Delphi Mountain Resort, The *l * .for moisture, whether in tfhe mom- Twelve Hotel, Blathanna and leading ■- lS?5^*"*i^_ing, while at work or laying around spas.***»«««_-*"^.^^ „.—•"""on a beach holiday. For the ultimate-104-
    • The Twelve Hotel arecelebrating on the tripleas they are awarded their fifth Wine Spectator Award in arow, The Best Wine Experience in Ireland at the RestaurantAwards and a second AA Rosette for West RestaurantFor an amazing fifth year running, West restaurant at The Twelve Hotel in Bearna haspicked up a Wine Spectator Award. Its a triple celebration for the restaurant, which hasalso just been awarded The Best Wine Experience in Ireland at the RestaurantsAssociation of Ireland Awards and a second AA Rosette. The Twelve Hotel is continuingwith their winning habit of blazing trails, picking up praise and amassing awards!The Wine SpectatorAwards are designed torecognise restaurantswhose wine lists offerinteresting selections, areappropriate to their cuisineand appeal to a wide rangeof wine lovers, from oneof the worlds foremostand best-respected author-ities on wine, WineSpectator magazine.Testing and rating winesand restaurant wine listsall over the world for overthirty years, WineSpectators RestaurantWine List Awards honoursthe worlds very best winelists.The RestaurantsAssociation of Irelandaward for "The Best WineExperience in Ireland wasdetermined by inspectionsto Irelands creme de lacreme restaurants. Judgeslooked at the number oflabels carried, variety oflistings, value, the educa-tion of the wine waitersand the overall sum totalof the wine experience.West emerged as the out-right winner over everyother top restaurant on theisland of Ireland.AA Rosettes are awardedsolely for the quality of arestaurants cooking.Consistent standards areexpected across all disheson all menus, at all mealtimes, every day through-out the year. All Rosette-awarded restaurantsdemonstrate a use ofingredients that are freshand of sound quality.Flavours are well-bal-anced and each dish isappropriately presented;and the menu reflects anobvious enthusiasm andcommitment to promotinggood quality food.To specifically achieve a 2AA Rosette Award, inno-vation, greater technicalskills, consistency andjudgement in combiningand balancing ingredientsare required. 2 Rosettesare only awarded to thoserestaurants which aim forand achieve higher stan-dards. They must exhibitgreater precision in theircooking and selection ofquality ingredients, andThe Twelve are delightedto have achieved this inWest restaurant.Passionate about both foodand wine, the general man-ager, sommelier and manresponsible for Wests ter-rific wine list, FergusOHalloran graduated asCanadas top Sommelierin 1997 from TheInternational SommelierGuild of Canada, and isnoted for his exceptionalfood and wme pairings.While in Canada, he gar-nered seven WineSpectator Awards, and atWest he has chosen one ofthe most interesting, excit-ing but user-friendly winecollections in Ireland. Heis happy to lend his exper-tise and that of his staff tohelp guests choose the per-fect wine for their mood orto complement their food.Fergus is also very proudof his head chef, MartinODonnell and West Chefde Cuisine, CampbellWhite, who have won asecond AA Rosette forWest Restaurant, saying:"All of us at The Twelvehotel work very hard toensure a fantastic experi-ence for our customers.These two wine awardsand this very hard to comeby second AA Rosetterecognise our passion anddedication, from sourcingto serving. We love itwhen our guests celebratefood, celebrate wine andcelebrate life at TheTwelve Hotel!" TheTwelve have put together avery special TripleCelebration Package forall food and wine lovers toenjoy. To visit log ontowww.thetwelvehotel .ieFor bookings contact:The Twelve HotelBearna VillageGalwayTel: 091 597000www.thetwelvehotel Je-105-
    • Find the Craic inGalway this SummerVolvo Ocean Race Finale 3rd -sthjuty 2012The yachts in the Volvo Ocean Race 2011-2012 are due toarrive in Galway City on Tuesday July 3 and the city will betransformed into one big outdoor festival venue, the largestever to take place in the medieval city. Get read for some Pro-Am racing too.For more see - www.volvooceanrace.comGalway Film Fleadh toth - istb juiy 2012The 24th Galway Film Fleadh for feature films and shorts,promises to once again bring together audiences and film-makers within an intimate environment and share a commonexperience.For more see www.galwayfltaifleadh.comGalway Garden Festival 14th - isth juiy 2012Galway Garden Festival is held in the beautifully restoredCfaregalway Castle with nursery suppliers from acrossIreland sharing a wealth of planting experience with all whobrowse the plant stalls extensive range of plants . trees . seeds,and shrubs and garden equipment.For more see www.galwaygardenfestival.comGalway Arts Festival teth - 29th juiy 2012This is a truly international celebration of the performing andvisual arts which takes place in and around Galway City"ebery July- its one of Europes most inventive, vibrant andcolorful events.For more see - www.galwayartsfestival.eomThe Galway Races SummerFestival Meeting 30th iuiy - stb August 2012Galway Race course, Ballybrit, hosts Irelands premier horseracing festival. The world renowned races will sec hundredsof Irish people mdulge in the adrenalin-pumping action,heart-stopping finishes and breath-taking fashion.For more see www.galwayraces.comConnemara Pony ShowClifden, Co Galway stb - 12th August 2012Premier show for Connemara Ponies in Ireland for breedersand owners from home and overseas-the annual ConnemaraPony Festival and Show attracts visitors from all over theworld.For more see www.cpbsaeGaelforce West and Get Out ThereAdventure Festival isth August 2012Gaelforce West is the largest one day adventure race of itskind in the world. It is a multi-sport adventure race involvingcycling, running, hiking and kayaking. The course of approx-imately 67km stretches from the stunning Glassilaun beach toWestport.For more see - www^aettorceeventsxomCruinniu na mBad Festival i7th-i9th Aug 2012Up to 100 unique Irish boats, the Galway Hookers, once theworkhorses of the coast of Connemara and North Clare, willgather for a weekend of racing and celebration at Croinnhl namBaci (Gathering of the Boats) festival in Kinvara, Co.Galway.For more see vrwwJdnvara.com/cruinniu/indexJirml-106-
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    • r>^5^ • San/ u„>v Irish RestiVl J RESTAURANTS■Ml mtW^m m:^^KHi^K^|j^^^^B Best Artisan Producer Best CarBoulabane Ice Cream DoIrish Restaurant Awards 2012 MmwRm^mW^^^iiti aMmr^b -? mWm, MmmmAlmost 700 Industry peers attended Irelands leading Best Chsf lrelanci Garfel B Y m° f Campagne Kilkenny with Best Chefs from the Provincesn A. , , n ,. TT . ,b President ofthe RAI Brian Falionutl Munster, Connaught, Leinster and UlsterRestaurant Awards at the Burlington Hotel on May 14 ,where Regional and All- Ireland Winners were announced I «in the following categories: «M - 0jk j£m.* % f*" -*. *3ikSponsored by Santa RitaJ^^^Bl ■H- k^ mmWmmuGarrett Byrne for Campagne -Best Chef 2012 mWM •■- |^^B^^^| I^^^^^^K -^^D^Sl^^lby Tipperary Water W^^^^M^^^m - mfl^^^l^^^H mmmmmm^^&^mm^^^^mmwThe Long Room @ Doonbcg - Best Hotel Restaurant H^^^^^^^^^^^^^^^^^^^^H2012 Best Coffee Experience Winners 2012 Best Customer Service Irelandr. , r. ,, 3FE Dublin Harveys Point Hotel Lough Eske DonegalSponsored By Pallas FoodsI I L tgi a : fc ti .tSponsored by Faustino 1 !*^S C° £. M £Jk J-4&t3M »J -^=^fe^^% G^Sponsored By Joseph Drouhin Jmw^M. mX l»? l^^l iMk 9^3SBi JbymWest @ The Twelve Hotel - Best Wine Experience 2012 Best Gastro Pub Ireland Best Hotel RestaurantSponsored by Thomas BartonThe ch °P h° us<! Dubli" The L °"9 R°°™ »< D °°"^9Ely Gastro Pub, Dublin -Best Kids Size Me Menu 2012 Ma [O £%, A Qi Iflt 1I I rf"*S jMsSponsored by Heinz jM.Jw W0 fi|l wv^ HM. I fl *»!, 6^3Comerpgh Mountain Lamb -Local Food Hero 2012 I^^^T" ™^^B(* mmmmjSL. MMmT*mmSponsored by Life Magazine 8" il ]HourBest Restaurant Winners from Best Supplier 20Dublin, Leinster, Ulster, Connaught-108-
    • ta Rita/Life Magazineaurant Awards 20 1 2k ■^5*1 W It If " ■StfHMB ** J^^^^^L Mf&kmmmmmmw^^Mat Dining OConnelh Winners ofthe Best Gastro Pubs in Winner of Great Value Dining 2012[lybrook Dublin Dublin Connaught Leinster Ulster and Munster Thyme Restaurant Athlone/ -/• T* *** KwbS Shs* »«S "*" *** m iiw* /"^» ** v^s ~tM$§i£l MaL^Jm ita :9fc-M Tj^^SP"^Best Ciub Restaurant Best Cocktail Experience 2012 Winner of Best Seafood Experience 2012FortyOne at Residence Dublin The Exchequer Bar Dublin OGradys on {he Pier Barna GalwayfeLsSfe* lea ll^^^E S^^^^^^l -^^^^^ft^^^^B l^^^l^lBest Emerging irish Curcmfi Best Ethnic Restaurant Local Food Hero 2012 Comeragh Mountain Lamb WillamMulberry Garden Donnybrook Dublin Ananda Dundrum Dublin Drofian and Aidan Dunwoody with Minister Joan Burtonand RAI President Brian Failontt.MMb.£ | uf£ b hbb yn II ** ffi!l§!Best Newcomer 20 12 The Green House Dublin Best Restaurant Ireland Chapter One Winners of the Best Hotel Restaurant from DubltinConnaught Leinster Munster and Ulstermlmrn^ mum • 1 M^fm^" wBmS" Hl§R s$S!$8&$$mf Mml^Km, __^^^^mtm^uBmT J^^am -3-^1 A^mmfc jRff^g MJ9m ™jne -. /&&* !«U*t Palias Foods Best Wine Experience West at Just Ask 2012 Winners L MulliganThe Twelve Hotel Barna Co Galway Grocer Stoneybatter Dublin-109-
    • EEnsaEmnNEW ITALIAN EATERIES 1D Balcone Italiano, above, at the BridgeHouse Hotel, Tullamore, 057 932 5600;bridgehouse.com Q Pizza Dozzina at The —JTwelve, Galway, 091 597000; thetwelvehotel.ie ■B Jamies Italian (yes, thats Jamie Oliver; ■coming soon) at Dundrum Town Centre, 1Dublin; jamieoliver.com. -110-
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    • TheTwelve Hotel are celebrating onthe TRIPLE as they are awardedtheir fifth Wine Spectator Award ina row & a second AA Rosette forWest Restaurant as well as Winning BestWine Experience in Ireland.For an amazing fifth year rimning, Westrestaurant at The Twelve Hotel in Beama haspicked up a Wine Spectator Award. Its a doublecelebration for the restaurant, which has alsojust been awarded a second AA Rosette. TheTwelve Hotel is continuing with their winninghabit of blazing trails, picking up praise andamassing awards!The Wine Spectator Awards are designed torecognise restaurants whose wine lists offerinteresting selections, are appropriate to theircuisine and appeal to a wide range of winelovers, from one of the worlds foremost andbest-respected authorities on wine, WineSpectator magazine. Testing and rating winesand restaurant wine lists all over the world forover thirty years, Wine Spectators RestaurantWine List Awards honours the worlds very bestwine lists.At the most prestigious Irish RestaurantsAwards, West was recognised again for itssuperb dedication to the diners wine experi-ence. Yet again, West restaurant won out overevery top restaurant in Ireland and scooped themost coveted award for "The Best Wine Experi-ence in Ireland 2012. This is certainly our yearfor wine awards and there will be more tocome. We Love Wine!!!", sings Fergus 0 Hallo-ran, The Twelve.AA Rosettes are awarded solely for the quali-ty of a restaurants cooking. Consistent stan-dards are expected across all dishes on allmenus, at all meal times, every day throughoutthe year. All Rosette-awarded restaurantsdemonstrate a use of ingredients that are freshand of sound quality. Flavours are well-bal-anced and each dish is appropriately presented;and the menu reflects an obvious enthusiasmand commitment to promoting good qualityfood. West was the original pioneering restau-rant in Galway when it comes to promotinglocal food and hence its name.To specifically achieve a 2 AA Rosette Award,innovation, greater technical skills, consistencyand judgement in combining and balancingingredients are required. 2 Rosettes are onlyawarded to those restaurants which aim for andachieve higher standards. They must exhibitgreater precision in their cooking and selectionof quality ingredients, and The Twelve aredelighted to have achieved this in West restau-rant.Fergus is also very proud of his head chef,Martin ODonnell and West Chef de Cuisine,Campbell White, who have won a second AARosette for West Restaurant, saying: All of us atThe Twelve hotel work very hard to ensure afantastic experience for our customers. Boththe Wine Spectator Award and this very hard tocome by second AA Rosette recognise our pas-sion and dedication, from sourcing to serving.We love it when our guests celebrate food, cele-brate wine and celebrate life at The TwelveHotel!"For more information: www.thetwelvehotel.ie.091597000// 087 9129384fergus@thetwelvehotel.ie-112-
    • Hair of the dog, Dad?With Fathers Day fallingon Sunday, 17 June thisyear, right in the middle ofEuro 2012, dads all overIreland will be in need ofa cure after the previousnights celebrations.The perfect remedy isavailable from The TwelveHotel. After the obliga-tory sleep-in, bring Dad forbrunch in West Restaurant,where he can hang out andrest his head while enjoy-ing an afternoon filled withpick-me-ups.Sunday afternoon willbe Miller Tune at TheTwelve, where Dad willbe greeted with a compli-mentary bottle of Miller.He can then choose hismedicine from the brunchmenu, which is filled withcomforting food such asthe Prom-walk pizza, ca-lamari with pawpaw dress-ing, Killary mussels, roastleg of lamb, Connemaraturf-smoked rabbit loinand crispy pork belly. Euro2012 matches will also beshown in The Pins Bar.If you want to treatDad further then book himin for the Sleepy Sunday,Lazy Monday package,which means he can enjoyhis lazy Sunday brunch,followed by a leisurelyovernight stay includinga complimentary bottle ofprosecco, with a cooked-to-order breakfast the nextmorning and an extra-latecheck out. All for just €85per person sharing.For bookings, contact091-597000, or visit www.thetwelvehotel. ie.-113-
    • Slnead Irvine and Louise Keane at the Guna for GOAL fundraising event in The Twelve Hotel,Barna. Ladies from all over Galway donated new or or quality second-hand clothes andaccessories that they no longer needed all of which were up for grabs at bargain prices atthe event.-114-
    • Buff up withVOYA Timeto ShineBY ROISIN PEDDLEIt is summer time so it is time to bare some skin. Adaunting prospect after a long winter of tights and thickclothes, central heating and bad weather. You might notbe feeling your silkiest but luckily VOYA is at hand withits Time to Shine gentle body buff to ensure glowing,healthy looking, skin.This hardworking product has four main benefits- itexfoliates, it stimulates tired skin, it firms, and itpromotes cell renewal. Like all VOYA produce, it isblended with organic,hand-harvested,seaweed. Seaweed isknown for its collagenboosting powers,which reduce thesigns of ageing.Time to Shine alsocontains finelyground walnut shells,almond oil, andginger extracts.These ingredientsnourish the skinwhile delivering anon-invasiveexfoliating action togently buff andpurify. It helps to ridthe body of dry skinand rough patches,and can even be usedby those with themost sensitive skin. Itis recommended foruse two to three timesa week, with VOYA Softly Does it body moisturiser.VOYA is an Irish family-run business which celebratesits 100th birthday this year. Based on a 300-year-oldseaweed bath tradtion, its organic treatments have beendeveloped with some of the worlds most respectedcosmetic scientists, marine biologists, anddermatologists. VOYA is accredited by the British SoilAssociation and USDA Organic Association.Time to Shine and other VOYA products are stockedin some of Galways top spas and hotels, includingInishboffin House Hotel, Delphi Mountain Resort, andthe Twelve Hotel. Products can be purchased online atwww.voya.ie. For further stockist information call 0719168956 or email sales@voya.ie-115-
    • h iri War* S» l / ■— i U r eac hedbytrainor rll 00.or onli "e at j / V J bus as well.r Th etwelvehotel.ie1 IV y _?f ar na is then just WHERE TO EAT-Pier./.-." _^ Jim- -■ i --y-*-" u -^:utJjrv-lrw- ■■ ,, kfi :": _*"" _______. *____£_■____________. *fl______M_______P*_____£ti_______________ ________________ET^-^ V- ,/, ____________________________ -_____mfl_______________E_S__* f // / *^________________________=*H_ _______-__4_____________B_E_____PI- vUy •£.-> «^^^^^K& _____H__f_E______________________In!. H________H______________R& _________H-__-__p9________________H* yj_M> |iT~^v* 1*ii____i__________pc___ ~■ gbriOUS west Of Ireland,■ By BILLY SCANLAN Then theres OGradys on theH Q^-.^-. n^ n n , nn ( i-.„-t;-.„ r it,.Pier with a menu crammed full■ DJarna S a great location from a slice of cake to accom-0 f f r esh local seafood and■ fa Visitors Who Want pany your coffee m The Pins beautiful views of Galway BayB DbntV Of Options. Bakery to a glass of wine with Mulberrys Restaurant andI a small village, its close l° u* luntch ,ln,7 . Mu lberr y s Wine Bar serves a bistro-style| erough to Galwa| city for you S f^al-Ifor use^at fT f F^m to feel youre close to the action £, et o1 & P 1,1. nil Irish steaks and local seafood.C - while being far away enough „ And theres Donnellys Pub,E for you to get away. Bearna is a slice or neaven lor serving beautiful seafood asI But, mostot.aU, fa a gateway lltfaZrantTandbarTshLcas well as the best pint of Guinness_K to Connemara. resiauranis ana oars snowcas- aroun d and regular tradE Wou dont need to hop on a"L^l" " !M " sessions.I&OTS to_ffiSS: Theref the Upstairs®We S t Cocktails gI ?ming you need and more f or a^ restaurant m The Twelve The Pins Bar & Restaurant at jR idyllic break. May.* 1W____. "_. t.J-MK_--5fl The Twelve has an Incredible 1fet RWlje Kdr*^U_jy^^a^fe^v!_jgJ^-1j) cognacs, armagnacs, rums, !■ Beautiful Bearna boasts bourbons and countless other fl■ stunning scenery, adventure, {risEN-— ~^^^L__-Tr* " fme s P lrrts and De ers, as well as ■■j award- winning restaurants fjPLlTn"Sl»TfilX™l JO ■ serving a delicious food menu, BP 1and bars, and a superb range of*"**« 1 " • • V * Wf^iSP "lauding artisanal pizza from Il * activities. |w| i ,.V.V>*iVi* »*1 S , the ncw Pizza Dozzina kitchen ■b, And the centrepiece of the j V V..y .*." 1 f { iat The Twelve. IL village is boutique hotel The *K? ijmT* Jf If -£jp Si, And, finally, for fresh bread, ■HI Twelve Sir ■■ J*. 9. *vfl|i pastries, cakes and coffee, Tie ■E At the heart of Bearna, it has J_K ■P,DS Ba&ery is a delightful I■ introduced a unique concept to ~v£ik________R st.°P 0^ for eevenses > three- >JH encourage guests to explore all f__H_________f bes or a* an-5*™ e°^ <ay*IH< that Bearna has to offer. ________________■___________■!> Act,vltIes nl tne area include ■B> When guests check in, tbey _^^^^^^^^^^^^^^^BE S° f,n 8 painting lessons with IM receive their Passport to H__l-________________________i^ Geraldine Folan, horse-riding F-■ Bearna — a fun booklet that EiS_^__^HH_HH___Hi wlth M °y cullen Riding CentreWk gvtests can present to each busi- f|J||j|^jfl^»l^rfPWW-^«Bi» Segway Adventure tours in dW ness they visit in the village. j* *j iSalthill and windsurfing with £W When thev get a stamp in- renowned for its delicious Kusheen Bay Windsurfin| - a*ft thieir book thfv can redeem adishes and award-winning we ll as spa treatments wit],-p lowelv gTff or t7eat - anXng*^e llst0 W^nhf™™ 1 ma,n,aS,er V«™, ,t T& TVI- =nd r^^e .-116-
    • BBQ Delights for CoeliacThe Western Branch of the Coeliac Society of Ireland isinviting you to attend a Summer Barbecue & Food Fair onSunday June 10th from 12.30pm - 4.30pm, in The TwelveHotel, Bearna Village, Galway (www.thetwelvehotel.ie).The Summer Barbecue & Food Fair is an opportunity forcoeliacs, family and friends to come together and enjoy arange of delicious barbecue food.If you wish to attend the Summer Barbecue & FoodFair, please contact Helen on 086 1963254 or Deirdre on087 6206860 before Wednesday May 30th.-117-
    • Barna fastbecoming culinarycapital ofwestBY KATIE FINNEGANBARNA looks to be fastbecoming the culinary capitalof the West after threerestaurants in the villagescooped awards in the 2012Santa Rita Irish RestaurantAwards.The West at the TwelveHotel won overall Best WineExperience; OGradys wonBest SeafoodExperience in theregional category; and Mulber-rys Restaurant and Wine Barreceived Best Casual DiningExperience, also in the region-al category.Artisan on Quay Street wasnamed Best Restaurant in Con-nacht, while other Galwayrestaurants named as regionalwinners on other categorieswere Renvyle House for BestCustomer Service and Bally-nahinch Castle for Best HotelRestaurant."We are very happy. Its a bigthing for us being the best inthe country," said Manager ofThe West Restaurant KalmanMatt Skeffington, Proprietorof Artisan Restaurant onQuay Street, winner of theBest Restaurant in Con-nacht award.Mezei."Were very proud. We put alot of work into it. Business hasbeen good over the last numberof years," he added.Artisans success coincideswith the launch of its new Sum-mer menu, and proprietor MattSkeffington was delighted withthe award."As Galways culinary offer-ings become more diverse andwith the city now beingacclaimed as one with the bestdining options, to be named asbest restaurant in Galway wasa great accolade and I washonoured that Artisan wasnominated in such great com-pany."Artisan recently appointed anew head chef, Mark Camp-bell, who has been sous chef atthe city centre venue for thepast two years.Marine Legoupil and Mathieuy Teulier from West at theTwelve Hotel, Barna, winners of the Best Wine Experience atthe Santa Rita Restaurant Association Awards, with BrianFallon, Restaurants Association of Ireland, and MartinODonnell, Head Chef.-118-
    • The Twelves restaurantvoted Best WineExperience in IrelandWest Restaurant at TheTwelve Hotel has justscooped the award for BestWine Experience inIreland at the recent IrishRestaurant Awards in TheBurlington Hotel.The Best WineExperience Award honoursIrish restaurants thatstrive for excellence in theservice of wine, offerbalanced and appropriatewine lists, and have adiverse range of producers.General manager,sommelier, and the manresponsible for Weststerrific wine list, FergusOHalloran, has chosen oneof the most interesting,exciting, but user-friendlywine collections inIreland.The Irish RestaurantAwards celebrateachievement andexcellence in therestaurant and hospitalityindustry throughoutIreland, with all nomineesselected by readers of theSunday Independent LIFEMagazine and members ofthe RestaurantsAssociation of Ireland.(L-R) Marine Legoupil from Santa Rita, Mathieu Teulier and Martin ODonnell of TheTwelve Hotel, and Brian Fallon, president of the RAI with The Best Wine Experience inIreland Award received by West Restaurant at The Twelve Hotel-119-
    • The Twelve Celebrates: The Twelve Hotel in Bearna village Galway has picked up its 5th Wine SpectatorAward in a row plus a 2nd AA Rosette for the West restaurant. To celebrate the hotel is offering a DoubleCelebration package to include overnight stay (with btl prosecco on arrival) tasting dinner with pairedwines, a cooked to order breakfast plus late check out for € 129pps. Visit www.thetwelvehotel.ie or book on-120-
    • Galway restaurantnamed best in westArtisan Restaurant on QuayStreet in the city centrewas named Best Restau-rant in Connacht at theIrish Restaurant Awards,which took place in Dublinlast week.Located above TiNeachtains pub, Artisanlooks down on the me-dieval buildings of QuayStreet and Cross Street.The restaurant prides itselfon serving the very best oflocal, in-season produce,organic where possible, andserving exceptional Frenchclassic/Irish dishes with atwist, drawing inspirationfrom Parisian bistros.Artisan proprietor MattSkeffington said that, whilebeing nominated was anhonour in itself, he wasvery proud to be returningto Galway with such an es-teemed award.To coincide with thisaward, Artisan has justlaunched their new sum-mer menu, compiled bytheir newly appointed headchef, Mark Campbell.Other Galway awardwinners included West @The Twelve, which wasvoted Best Wine Experi-ence, Mulberrys Restau-rant & Wine Bar, whichwas named Best CasualDining restaurant in Con-nacht, Renvyle House,which was named BestCustomer Service in Con-nacht, and O Grady s OnThe Pier, which was namedBest Seafood Experience.West @ The TwelveHotel added their award tothe Wine Spectator Award,which they won recentlyfor the fifth year running,and a second AA Rosette.The Best Wine Experi-ence Award honours Irishrestaurants that strive forexcellence in the serviceof wine, offer balancedand appropriate wine listsand have a diverse range ofproducers.General Manager, som-melier Fergus OHalloransaid the Twelve were de-lighted with their newestachievement, regarded asone of the most covetedawards in the Irish Restau-rant Industry.The Irish RestaurantAwards are sponsored bySanta Rita Wines and Sun-day Independent Life mag-azine and attracted over6,000 nominations in totalthis year.To make a bookingat Artisan, phone 091-532655, or, for more in-formation, log onto www.ArtisanGalway.com, orsearch Artisan RestaurantGalway on Facebook. Forbookings at West, con-tact The Twelve Hotel on091-597000 or see www.thetwelvehotel.ie.-121-
    • Conor Harrington& Sharon MaloneThe delegation that visitedMiami, Florida last week topromote Galway as a tour-ist destination has brandedtheir mission a massive suc-cess.The te£m of Galwaytourism and business pro-fessionals embarked on thetrip to sell Galway as a tour-ist destination, as a place todo business, and to promoteGalway as a destination forThe Gathering 2013.The visit, which coin-cided with the Volvo OceanRace Stopover, took in anumber of important meet-ings with members of theinternational tourist indus-try, including high-rankingexecutives from the CruiseLiner industry, and theprestigious Skal League ofMiami.The group was hostedby Bob Burke, President,and David Ross, Vice Presi-dent, of eGroup Communi-cations. Mr Burke has beenintegral to the developmentof the Port of Galway, andthe ten cruise ship arrivalsscheduled to arrive this year.His company is the largestelectronic hospitality com-pany in the world, boastinga. database of 130,000 travelagents, meeting plannersand incentive companies,plus 60,000 corporate meet-ing planners.Fiona Monaghan, FailteIrelands Head of Opera-tions, West, said that themission was "very success-ful on several fronts"."Miami is the leading:ity in the US for the cruiseindustry and we had furthermeetings with the presi-dents of cruise companiesind two companies havendicated strong intent onjrogramming Galway as>art of their European Pro-grammes in 2014 and be-yond," she said.Ms Monaghan alsosaid that the delegation at-tended a Tourism Irelandevent where the delegationpromoted Galway as part ofnext years The Gatheringevent."The one thing that wewould have found is that ad-vance bookings for Irelandfor this year and next yearare very strong and thereare huge opportunities withThe Gathering to harnessthe goodwill and the inter-est in Ireland, particularly inthe West of Ireland," addedMs Monaghan.Eamon Bradshaw, ofGalway Harbour CompanyCEO said that, from thepoint of view of attractingcruise ships to Galway, thedelegation "got on excep-tionally well".Cruises"We met lots of compa-nies, but more importantly,this time around, we metthem at a higher level. Forinstaice, we met KevinSheelan, the chief execu-tive of Norwegian CruiseLines, one of the biggest inthe world, Emilio Freeman,Destination Director withAzamara Club Cruises...all of them confirmed thatthey would be very happyto come to Galway," saidMr Bradshaw."Its a matter of us pro-gressing it, and formulat-ing a plan for them. Its noteven a matter of convincingthem; they do want to come.They are very interested inour port development. Thebigger ones in particular aretelling us that, if we havethe port facilities in place,theres no question of that atall," added Mr Bradshaw.Declan Dooley, Presi-dent of Galway Chamber,said that it was "a very sig-nificant trip, and a very im-portant trip"."The mission reinforcedrelationships that havebeen built up over the lastfew years, and we made anumber of new contacts andreally got the word out thereabout Galway and whats inGalway for people whenthey visit," said Mr Dooley,who emphasised that, in or-der to make the most of the"huge interest in Galway asa stopover", it was impera-tive that the proposed Gal-way port plan proceed asplanned."Cruise liners are al-ways looking for new des-tinations, something fresh,something new, somethingthat hasnt been on the cal-endar before. Theyre very,very interested in Galwayas a port. I think its impor-tant that Galway, as a city,embraces this and that weget the port developed asplanned," he said.Mary Bennett, of Treas-ure Chest on Shop Street,who is also a former WorldPresident of the prestigiousSkal tourism organisation,agreed that the mission was"fantastic" and that all 14delegates played an impor-tant part in selling Galway."We met Skal Leaguesfrom all over the States.They helped us in no smallway in making contactsin Miami. They have veryclose links with the cruiseliners and very close linkswith tourism," said MsBennett.Ms Bennett said the op-portunity to meet importantplayers in the tourism in-dustry was important, andhelped to portray Galway ina positive light."I think with one-to-onetalking with people, youreable to show them your en-thusiasm for your city," shesaid.-122-
    • front row (I to r) Mary Bennett, Treasure Chest; Cllr Hildegarde Naughton, Mayor of Gal-way City; Fiona Monaghan, Failte Ireland; Nicola Mitchell; back row (I to r) Anna Lynch,Lets Do It Global; Anthony Ryan, Galway City Business Association; Frank Gilmore, GalwayCounty Council; Brian 0 Higgins, Oranmore Lodge Hotel; Declan Dooley, President, GalwayChamber; Ronnie 0 Gorman, Galway Advertiser; Fergus 0 Halloran, The Twelve Hotel; EndaOCoineen, Lets Do It Galway.Eamon Bradshaw, CEO Galway Harbour Company, and MaryBennett, Treasure Chest, present a gift to Bob Burke ofeGroup Communications.Cllr Ollie Crowe, Mary Bennett, and Fergus OHalloran atthe race village.-123-
    • TOP RESTAURANTS IN IRELAND ANNOUNCED AT THE SANTA WTA IRISH RESTAURANT AWARDS 2012Comeragh Mountain Lamb scoopsLocal Food Hero awardComeragh Mountain Lambhas scooped the Local FoodHero award at the SantaRita Irish Restaurant Awards2012 in the Burlington Hotelrecently.Almost 700 industry peersattended Irelands leadingRestaurant Awards whereregional and All-Irelandwinners were announced inthe following categories:Chapter One (Dublin) BestRestaurant 2012 Sponsoredby Santa RitaGarrett Byrne for Campagne(Kilkenny) Best Chef 2012Sponsored by TipperaryWaterThe Long Room @ Doonbeg(Clare) Best Hotel Restau-rant 2012 Sponsored By Pal-las FoodsThe Chop House (Dublin)Best Gastro Pub 2012 Spon-sored by FaustinoOConnells (Dublin) BestCasual Dining 2012 Spon-sored By Joseph DrouhinHarveys Point Hotel (Done-gal) Best Customer Service2012 Sponsored by MieleWest @ The Twelve Hotel(Galway) Best Wine Experi-ence 2012 Sponsored byThomas BartonEly Gastro Pub (Dublin)Best Kids Size Me Menu2012 Sponsored by HeinzComeragh Mountain Lamb(Waterford) Local FoodHero 2012 Sponsored byLife MagazineBrian Fallon, President,Restaurants Association ofIreland said: "Since theirinception, the Irish Restau-rant Awards have cast a spot-light on Irelands hottestrestaurants and chefs. Theyhave become a byword forquality, class and achieve-ment. .. The awards everyonewants to win. As a testamentto their success, the entrieshave doubled since last year,with 6,000 nominationsmade for Irelands favouriteRestaurants, Chefs, GastroPubs, Hotel Restaurants andLocal Food Heroes through-out the Country. We cele-brate the award wimningcuisines and the great restau-rateurs and chefs who havebrought international recog-nition and accolades to theIrish restaurant scene. We arethe economic engine roomsin every town in Ireland, cre-ating and maintaining muchneeded local employment.Our industry has annual salesin excess of €2 billion andwe employ 64,000 people. Infact, we are the largestemployer within the IrishTourism Sector."Sally Anne Cooney - Gener-al Manager, Gleesons incor-porating Gilbeys, sponsor ofthis years awards said:"Santa Rita, the number oneChilean wine brand in Ire-land, is delighted to be asso-ciated with these prestigiousawards and their acknowl-edgement and recognition ofexcellence in the restaurantand hospitality industry•throughout Ireland. As theestablished hospitalityindustry Chilean wine, weare delighted to be in a posi-tion to reward this ongoingachievement of these nomi-nated chefs and restaurantswho themselves, in thesetough economic times, havecreated, built and sustainedsomething that is quiteunique but delivers the rightingredients to their cus-tomers. A heartfelt congratu-lations to all the winners andfinalists from this yearsawards from all at SantaRita."-124-
    • ■ » ...*»**«]_ I T U I U f SUNDAY INDEPENDENTI HE E W Vll^K,yBpAR RY EGAN at the Santa Rita/Sunday Independent LIFE Magazine Irish Restaurant Awards|__i ilS_»_____-_b!""_______^— ____T<__i bP^___I W-^ A ___ W ___§? ■HbbbbbbbbbbbbbbM^H-__---H bMBT ?t- lH I y V/JK JHrHWINNERS: Brian Fallon, president of the Restaurants Association of Ireland, with Darren Campbell, Jessica Lewis, Ross Lewis, Martin Corbctt, and Terry Pennington of Santa Rita, at thepresentation of the Best Restaurant award to Chapter One; Gillian Mulcahy and Kevin Arundell with the Best Gasti o Pub award for The Chop House in Dublin; Brian Fallon with Garrett Byrne,of Kilkennys Campagne, who received the coveted Best Chef in Ireland award. Photos: Kleran HarnettGetting the party started atthe Irish Restaurant Awardsepicurean was in abundance Jw^ b__3_____________ Connor and Lucia, with "j> _^ ■ _b_bW *^ ____L________rW iJtbsl ■%.Hai 9H& Hb wJat the Burlington Hotel last celebrations, where our feast .mmmW uMmmTsmJ lli__fi_F^^^HHB_n_______trying to eat our way out of jHbbbbbbbbbbbbbbbbbbbbbI Santa Rita, who sponsoredbbbbbbW _________L __E__H_____Hfrecession over five exquisite hbbbbbbbbbHbHbbbbHb th e fine wines. "I got pissed in bbbbbbbbbbbbbB _«__________■_Mount Falcon House Hotel the gong for Best Casual me the day after, adding thatglam proceedings, brilliantly As has become usual on rant on Fade Street at the end ______3_b9_______&organised, as always, by the this annual gastronomic of the summer when he fin- bbbbm_Kb________Restaurants Association of knees-up, LIFE Magazine ishesMasterChefon RTE. "Im j^^BBh^^^Bopening course of chicken MOed the evening with his going to be a monster of aMmmMMmmmmmmMmmy table, Gay Byrne and wit and repartee. At one point Noel McMeel, of Lough -^VAv^^^H VBBBBBBBBBBBBBB^BBBBJBBn_t^^/i^_________S9HBB9^Kathleen Watkins (a fellow he invited the recently Erne Resort in Co bbbbbbbbbbbbbbYbbbbTbbb$K____-b_______H ___lginger whom I introduced to decrowned (because of her Fermanagh, served up one of w.Vbbbbbbbbbbbbbt Mmm VA^HHbbbbbbbbbbbbb______1the former Miss Ireland advanced old age) Miss the hits ofthe night with his*it **** bbW.^_________-__-___bbbbbbb1Maire Hughes earlier as my Ireland, Maire Hughes, on to mouth-watering wild Irish M®®®- BEHAVIOUR: Sarah McGovern, Ruth Griffin, Roz Purcell and Hannah May Devane,sister) appeared to be lick- the stage to ask the crowd: mushroom and truffle soup. above-with presenter Brendan OConnor, and below, with Gay Byrne and Maire Hughes, lefting their lips. "She is too old! Does she look Fred Cordonnier, of Laoiss Mmh U evening was Chapter One inThe sophisticated soiree too old to you?" Ballyfin Demense, did a 9M| b_""^P __H___ *** bMb_. Dublins Parnell Street beingwas attended by an eclectic Everyone booed, apart lovely fish course of Goats- 1Kb« il^ ■*___.*- M*^m A8**)i, _-^____ name- *ne Restaurantselection, among them fromoneman. bridge trout with natural <0? ._, HilHK-^- * ft ilk if-^ in Ireland for the fourth timeMinister Joan Burton — who "The guy with the yogurt, Irish caviar and wild #N^ 3SLT__HII 15^ J JkbHb_>__I____£__ ■__-<___! *n a row " oss Lewis, whoswas there to present the LIFE comb-over down there!" garlic, which was followed by , t&L m responsible for its spectacularmagazine Local Food Hero roared Brendan. "Youre a a main course of rare-breed * Ab_^______T^^______r_____L mmmmmmmW / m creations, cooked for meaward to Comeragh Moun- right one to talk!" He then got Irish pork, cooked by Ray-vHbbbbbbB MmmMMMM an^ Pacino, albeit at sepa-tain Lamb — TV presenter all 800 people present to mond McArdle, of Restau- V*^^^H J^bbbbbbbbb. ______HHbPI H^^BS«H___ rate ta^ es >one memorableDiana Bunici, accompanied stand up and sing happy 26th rant 23 in the Balmoral hotel jk^^^B mmmmmmmWB&ss& m^ht back in February. Afterby her mother, Maria, Roisin birthday to Ms Hughes. Her in Warrenpoint, Co Down. Y^^^^^H^H^HKg bbbbbb__^_E-<^ n *§nt its my favouriteTierney Crowe, of LOreal, parents, Gerry and Nancy, We were all beguiled by 1hH_bbbbbbbbbbbc!9____B _________H^^^"^ restaurant — and maybe Alsand a bevy of Irish models— were throwing a party for her Minister for Social Protec- b^^h t00 Roz Purcell, Ruth Griffin, when she got home to Galway tion, Joan Burton, who made 9A^^^Hb*^9^^^^^^H_E^^^^V And we all loved the IrishSarah McGovern, Hannah and she hoped her American an inspirational opening Hbbbbbbt^^bb__________b_______________________F Restaurant Awards 2012. "IveMay Devane. boyfriend, Stephen OConnor, speech. "I have to confess ¥HBBBBBBBBr______rt^BBHT_________F put a bit of Viagra in it to getThey were all delighted might have something nice that, as a student, I once spentVbbbbbbbbbV bbbIUs^ _____bbH t^ ie Dart y started," Grahamthat Garrett Byrne of Kilken- for her. a very long and wonderful * HHHL MM Neville, of Restaurant Forty-nys Campagne won the When I asked her what he summer working in Atlantic tight, but were working on it. ate the effort that goes into One at Residence in Stephenscoveted Best Chef in Ireland did for a living, she replied: City in various different Im delighted that the this. It was lovely to taste the Green, said as he introducedaward and I was also delira "He sterilises all the equip- ethnic restaurants, so I am Government was able to initi- creations. My favourite was his wildly popular dessert ofthat a few of my favourite ment in the hospital in Gal- overwhelmed with admira- ate the reduction in VAT and the dessert." Her fellow model, Earl Grey-infused operafood experiences won big: way. But I dont know his tion for the sheer energy and commit to it next year again." Ruth Griffin, said she was chocolate served with rasp-The Long Room at Doonbeg title! He told me: What am I, creativity that people in the Model Sarah McGovern, "delighted that my favourite berries - a perfect end to thein Co Clare won the award like Chandler from Friends? restaurant trade bring to their ravishing in red from River restaurant Bijou won an nights eating,for Best Hotel Restaurant, No one remembers what I work," she recalled. Island, admitted she was a award" and indeed she looked Needless to say the drink-The Chop House in Dublin do! 1" Im sure he put her "I know from a money committed foodie, not least delightful in cream chiffon by ing didnt have aBest Gastro Pub, and OCon- straight later. point of view and from a bank because her dad, Eugene, "was Peter OBrien. perfect end. But thats fornells (also Dublin) got Master chef Neven point of view that cash flow is a chef years ago. So I appreci- The climax ofthe culinary another day, another diary.-125-
    • SUNDAY INDEPENDENT I T _# T fcl _*%-»May202012 L 1 V 1 N UlGREAT NIGHT: Clockwise HbbbbbbbbbbF^^B hB ■, MmXWmW_-_-___-_--------------_Darren Kennedy (^HHh____________ W^H bH___EbbbH__ i_Wm—W and l^BBBBBBBBBBBB. ___H HH^BBBBBBbWHA^K|^^ Brendan Neven jjj^^^^^^^^A^H HHbBbbbbHbbB• ______________________________■ 3I1^ Ameltla BBBBBBBBBBBBBBBBBBBB? _BBBbBbBBBBBBbB|l^^^^^H^^^^HlB^BBBBBBBBBBBBBBBBBBBBBBBB^ 61^116 ThOlimmany_______________________________B1hHbbbbbbbbbbbbbbbbbbbbbbb1 Sarah Caden --^4^^BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBbB ______T IT % flf^^^^^^^^^^^^^^^^^^^^^BP^HBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB immmML at * > E, £HHbbbbbbbbbbbbbbbbbbbwbbbbbbbbbbbbbB AWARDS NIGHT: Declan Carlyle, Deputy Managing Director, Independent NewspapersJHHbbbbbbbB THbbbbbbbbbB bbbbb________I ________________________■Helen Molloy with Minister for Social Protection Joan Burton, who made a HbbbbbbbbbbH MmmMMmmWher working in restaurants in Atlantic City ■"BB|bbB____^_______________B ,-. /Mmmmmmmmmmm MMmm^Mmmm bbbbbbbbbbbbbbBPOSE: ClockwiV Itnui VJbbb^^bbbbbv J____________l_» mm __^^^^^^H^^^^^^_^^^^Z^^^S|^^Z£-^£^^^^^^^E£^--^EWf HHBBBBBBBBBBBBBBBraRRHllHBNHHiiB^HBHR«_9HB^Independent and Barry Egan;T^^^B^^^^^Hl U H|_^^^^^^^[*? mm Geoff Lyons, Group Marketing Y^^^^^^^^^^B, WlR mmmmmmmmmmmmmM " "SBmw^m^m^m^mW |B "jhHbbbIbbbRMP^ jBIB <______________ll IbKROZ JOan BBBBBBBBBBBBBB_k Hi BBBBBBBBBBBBBBBBBBBBBBBB_^___________________H W ___________J___________B____F- BBBTBurton MaybbbbbbbbbbbbbbbbbbbbbbbbH _________________________H B _________________________________________B__V______HbbbbbbbbbBSHbHHHbbbbbbbbbbP " BHf flH¥ROLL CALL OF WliM ■B^J^^^H^Hb_jB|Best Restaurant LIFE magazine Local Food Hero Pallas Foods HBbbbbbbbbbbbbbbbbbbbbIbbbbbbbbbbbbbb_bbbbChapter One, Dublin Comeragh Mountain Lamb Great Value DiningBest Chef Best Restaurant Website Thyme, Co.Byrne Best Practice In bbbbbbbbbbbbbbbbbbbbbbbbbbbbbBBB^^m^^^^^^Hbb^^^^^^^^^^^^^^^Hfor Best Coffee Experience Energy Management HKH&H&H&H&H&H&H&H&H&H&Hftf—^^Ml^^^^^^^^^^^^^^^^^^^^^^HRestaurant ClareHHbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbb^HbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbIThe Long Room @ Doonbeg, Best Ethnic Restaurant Best Innovative Restaurant HH_BT_i_PVMrlHHBHTH__rJ_!___iClare Ananda, Dublin Mulberry Garden, Dublin RbbU-IC*) W* f» 1_.^_bbI _B A f W^%*mt*L*M W*mJmm. 9 M*Y%1PmmmBest Gastro Pub Best Artisan Producer Best Restaurant Design mmmJ^^U^^j^gj^UmThe Chop House Dublin Boulabane Ice-Cream Bijou, DublinBest Casual Dining Best Club Restaurant Best Cocktail Experience HbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbBbbbbbbbbWHHHMOConnells, Restaurant FortyOne @ The Exchequer, HH_^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^hb^ h^^ bbv^thh£^^H_VBest CUStOmer SerVtCe NeWCOmerHBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBflBBBJBBB^BBBHHHBBHHBiHiBHHlHarveys Point Just Ask (for to The Greenhouse,Hotel, Best Cookery School bbbb--Best Wine Experience L Mulligan Grocer Dublin The Tannery Cookery School ~ j<^HbbbbbbbbbbbbHe^^HbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbHWest @ The Twelve Hotel, Best Seafood Experience Co Waterford Hbbti/"b^H_bbbbbbbbbb_^Mbbbbbbbbbbbbbbbbbbbbbbbb01IHII^HbICo Galway OGradys On The Pier, For a list of county and regional BBBBBMb^BbbbbbbBWWWWMMBBWBK__E_____H_J_____BBest Kids Size Me Menu Co Galway winners,H_H__________a ____K^^ra^n^^^^^^^R^^^w^^_j^^^^^^^^Hin_^^HEly Gastro Pub, Dublin Best Supplier www.iri5hrestaurantawards.com bbbbbbbbbbbbbbbbbbsbsbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbHHHHHHHHHI■ ■ ■ ■-126-
    • Mayor to take plungeon trip to Miami -offaracingyacht!BY KATIE FINNEGANMAYOR of Galway CityHQdegard Naughton is to takethe plunge in Miami thisweekend - when she jumpsoff the Irish-Chinese VolvoOcean Race entry, Sanya, inMiami.Mayor Naughton is set tojump off the boat on Sundayevening ahead of the departureof the boats from Miami for Lis-bon as the race enters the Euro-pean - and final - stage. FromLisbon, the boats will travel toLorient in France, before therace ends in Galway in July.The Mayor is part of a Gal-way delegation that travelled toMiami earlier this week for theVolvo Ocean Race stopover inMiami, to promote Galwayabroad, and she said it was veryimportant for the city to be rep-resented and reckons it will putus on the map and make surethe focus is on Galway for thefinale.Galway Bay fins KeithFinnegan, who was due to trav-el with the delegation, said thetrip was a "fantastic opportuni-ty to showcase what we do tothe rest of the world"."Im aware of the scheduleand theres very little free timewith all the meetings that havebeen organised for them toattend.""Ive been to other stopoverports including Alicante andBoston and Galway is definite-ly the highlight. Miami havepulled out all the stops this yearand I believe they used Galwayas a model to do that," headded"Unfortunately, my broad-casting visa lapsed by twoweeks and I was not able to getone in time to travel," he said.As part of the activation andawareness campaign in thelead up to the Volvo OceanRace finale in Galway fromJune 30 to July 8, the delegationhave made the journey to par-take in a series of media &trade events promoting Galwayand Ireland and the businesslinkages.The representatives werehosted at a dinner by Skal onarrival, a professional organi-sation of tourism leadersaround the world, promotingglobal tourism and friendshipof which delegate Mary Ben-nett used to be World Presi-dent.Speaking ahead of the tripshe said: "What were trying todo is tell the world were here,were alive, were a beautifulcity, a young city full of enthu-siasm and that were waitingfor them."Delegates will also meet withrepresentatives from the VolvoOcean Race, Team Sanya andthe Mayor of Miami, in addi-tion to attending a receptionhosted by Tourism Ireland andLets Do it Global.After the fleet departs fromMiami they will travel 3,590nautical miles to Lisbon, fromLisbon they will travel 1,940nautical miles to Lorient, andthe final 485 nautical milesfrom France to Ireland is due tobegin on Sunday July 1.Work on the docks area ofGalway is continuing ahead onthe finale and equipment forthe event will be arriving in thenext month. A container shipcarrying 80 containers is set toarrive in mid-June and will bethe first time that such a shiphas visited Galway Harbour.To get involved in the VolvoOcean Race Grand Finale, visitwww.volvooceanracegalway.ie,email volunteer@letsdoitglob-al.com or call 091--507513/514/515.The Galway delegationincludes Fiona Monaghan ofFailte Ireland; Anthony Ryan,Galway City Business Associa-tion; Mary Bennett, The Treas-ure Chest; Ronnie OGorman,The Galway Advertiser;Charles Lynch and FergusOHalloran, Restaurants Asso-ciation of Ireland / The TwelveHotel; Frank Gilmore, GalwayCounty Council, Declan Doo-ley, Galway Chamber of Com-merce; Enda OCoineen, LetsDo It Global; Eamon Brad-shaw, Galway Harbour Board;and Cllr Ollie Crowe of theHarbour Board/ City Council).-127-
    • Cookery demofrom top chefGalway Bay Seafood is host-ing a cookery demonstrationwith Martin ODonnell,Head Chef at the multi-awardwining Twelve Hotelin Barna. The demonstrationwill take place next Tuesday,May 22 from 12 noon to3pm in Galway BaySeafoods award-winningshop in Galway Docks, justbehind the Harbour Hotel.Martin will show cus-tomers how they can createmouth-watering dishes usingthe excellent products fromGalway Bay Seafoods. Thoseattending will enjoy an edu-cational experience while get-ting to taste some great food.-128-
    • Foodie awardsCongrats are extended to thelocal restaurants which didvery well at the SantaRita/Life Irish Restaurantsawards, held in Dublin at theweekend.The Best Wine Experiencein Ireland was won by theWest Restaurant at TheTwelve Hotel.The Best Seafood Experi-ence went to OGradys onThe Pier. In the regionalawards, held recently, Mul-berrys Restaurant and WineBar won the Best Casual Din-ing award.-129-
    • The Twelve Hotelcelebrates the doubleWest restaurant at The Twelve Hotel inBarna has picked up a Wine SpectatorAward for an amazing fifth year run-ning. Its a double celebration for therestaurant, which has also just beenawarded a second .AA Rosette. TheTwelve Hotel is continuing with itswinning habit of blazing trails, pick-ing up praise and amassing awards!The Wine Spectator Awards aredesigned to recognise restaurantswhose wine lists offer interesting se-lections, are appropriate to their cui-sine and appeal to a wide range ofwine lovers, from one of the worldsforemost and best-respected authori-ties on wine, Wine Spectator maga-zine.jAA Rosettes are awarded solelyfor the quality of a restaurants cook-ing. Consistent standards are expect-ed across all dishes on all menus, atall meal times, every day. To achievea two AA Rosette Award, innovation,greater technical skills, consistencyand judgment in combining and bal-ancing ingredients are required.Passionate about both food andwine, the general manager, somme-lier and man responsible for Weststerrific wine list, Fergus OHalloran,graduated as Canadas top Sommelierin 1997 from The International Som-melier Guild of Canada, and is notedfor his exceptional food and winepairings.Fergus is also very proud of hishead chef, Martin ODonnell, andWest Chef de Cuisine, CampbellWhite, who have won a second .AARosette for West Restaurant."4AII of us at The Twelve hotelwork very hard to ensure a fantasticexperience for our customers. Boththe Wine Spectator Award and thisvery hard to come by second .AARosette recognise our passion anddedication, from sourcing to serving.We love it when our guests celebratefood, celebrate wine and celebratelife at The Twelve Hotel," says Fer-gus.For more information, visit ww-wthetwelvehotel.ie.-130-
    • 05/15/2012 00:00 | Daily Mail EireMedia Source: PressPage: 21Total Circulation: 63,314Author: Laura LynottDining at the top table again... for fif th year in a rowOnline article-131-
    • , ;S? 5^^1_H ______!?& _& i___i_^_K_ff SttTsi 1 - asJ lim HUff _^i____tt____fc £81 USUItIIF al>__ii *^f_s___». wr fg Wm mmmi iM*$m%m&?Wm «__fl__-l I_^_f jHamPmlffift S_____S fisBli0. YmMUr- h&£ £ - % Wm W&Sbm 1 I 1 I 1 a S «______! ________! ____«__P s i%________ ____S__i mmi_**_fiiilif Tmn.! lf^W|,/^ -. *^BfflP /s, w «a 1 A A _JB lH Hfii_ _ra__f_r Pail 8^8 f6§lT__ras!P% •^^ w^W_i_^_^t^i8sl_^_iM^_A^M^i» W w ___!■ ■<#.> *|ii IMF llUlf mUm«%^^^^^£^< - ... WQbbS TtuMMfflsBeEmChill In a forest setting at the Park, Kunmdi cHenriksen, who counts Renee Zellweger temperature at which to absorb the marine AJJ^ | .flj 9 H >: .P1F " At_t:the family on your spa break. The nearby You wont have left the confines of the m *:i^^Mmf m^^H^SS^W^^wildlife park is one of the countrys top 10 Powerscourt Townhouse Centre, but youll rU^R^C4J^R^^^%ra9HnP^^^^^^^^^^^^^^9M^^^I^^^^_^visitor attractions and the three have been on a journey to the land of BjSB6wS*W?"^8»fc« la j{g^championship golf courses will challenge tranquillity when youre in the expert jH^tiHhBI! 3£WBaSIyif:those looking to improve their putting hands of Ruth Doyle of Mellow. With an Mw^SammmMnaT^rnam mm ti^3BB£mSmw3B£^skills. The spa features an extensive A-list client base and her own skincare line gag. .— "^Ies!treatment menu and a superb in the works, Doyle tailors her treatments **•*&&-"*. " " "UIJ H rfJnB&SM8EmmmmlE8mw khydrotherapy suite with Irelands first according to the seasons. Each session ■ "■. .W:.S"vwffl^&^mSm fl| Ji lJM^MWIffmPI!iffPiHfckir"walking river". Midweek B&B with dinner begins with a back massage. Its 90 .^ .™^*^39§l!f«£Mp^^MKK Bfc^^aMMIMiW|^gg|^^^3|M_WJand a spa treatment from €307. minutesof bliss for €60. Tel: 086-4180144, ~ •■+ ""*■- :?9* S*^f WH W^^^mW^KSmmmmSSsTel: 021-467 3131, fotaisland.ie mellow.ie Soul* up the >icwo at Delphi Mountain Resort3. KEEP IT LOW KEY 7. ROOM WITH A VIEW B. GLAMOUR A GO-GO vegan diet and have daily guided walksIf youre into fine dining and not too fussed Never mind that youre in Fermanagh -the Galways G hotel is fun, high-octane colour ending with a massage each evening. Theabout the water suite aspect of spas, check Lough Erne Resort offers a true Thai and pattern at first sight, but calms down no-frills decor emphasises the monasticout the little boutique gem that is the experience. The therapists in its Thai Spa considerably in the bedrooms and stuns in mood, but thankfully the beds are aTwelve. Located in Barna, just outside trained there, use only Thai-made products the elegant spa area. Personalised heavenly cloud of comfort, which youllGalway city, the hotels exceptional and offer all the therapeutic massages treatments from the Espa range include probably hit by 7pm. Prices from €390 forattention to detail in both decor and youd expect. Facilities also include a light intensive facials and eye lift treatments. three days, cloona.ieservice has won many awards, including therapy sauna, a crystal aroma steam room One night B&B with dinner and treatmentmaking the Observers list of the sexiest and an exotic rain shower. A taste of from €155 per person sharing. iS^ZflS^hotels in Ireland. Indulge in a candlelit Thailand for £150pps. Tel: 028-66323230, Tel: 091-778 460, theghotelje IJS&Bfl "^^jSSS_SfePN0&^piseaweed bath in your room using the Irish lougherneresort.com. ||ppi_^ i:-:*~ % wVoya range or have a facial or massage in 9. AT YOUR SERVICE -^--.^—-. -;^w^^S^^r^^^k^t^R^Athe treatment room. Two nights B&B with t "%" **"** •> . ,<_* f**^ i Want the best of both worlds! The old and** ■*.-jslfp*lSif* i*■*@" iSldinner and choice of treatment from €220 ,*i».« trf. **< fi- new are blended seamlessly at the Park in -. . „r^.&»V""i.|per person sharing. Tel: 091-597 000, " >V" Kenrnare. With the brothers Brennan . . r./>M.|l : -;.■ .-"-Ithetwelvehotel.ie - - - .,- ; .. ensuring you feel like a VIP in the ..,..*.*. V»V."i 8fr H4. ADULTS ONLY 8^^- /.f^iiHfl(BJHjH||K , its a short step to the new-age spa, R^^^^^*"^"**^* **.* I * 1. 1 "". liYou dont even have to bother getting**•complete with outdoor infinity pool in a >Aj ••-■>.*/ jgf jr -J,-.* jte^jaMdressed at Monart, a true destination spa -mmmS^—mmmmmmm W8jLtfjm forest setting. Clear a morning or SLJt •- *^^:I^^Qguests happily lounge around in their room afternoon for the three-hour Samas . jflHSHrobes, though it is protocol to dress for experience, where treatments include l~,. tdinner. This and the "no-child" policy products from Sisley. Two nights B&B,BBttfePV&u^^^^^^^H^fl^HHiunderline the retreat-like atmosphere of H^^^^^^^^^I^^^ISI^H "l,c dnner anl1 Samas experience from I^^I^EjL^^^^^^^^^H_^S^IBMonart in Enniscorthy, Co Wexford. Its all BBRB^9h^B^^HHH|^H €s25 P er Person sharing. Tel: 064-664 BHHHR^^_^^^Qabout you. Youd expect the.^^^ *^^_MSlH_MP-Bl__B^pH 1200, parkkenmare.comtop-notch treatments, but the spectacular Jsr 10. HARD CORE m- - :x^% lCeltic garden is a tonic in itself. Midweek 0? While most spas offer varying degrees of Jm_ . 1B&B with dinner and summer body blitz 1* detoxification, Cloona in Westport goes all -?^* ;vS-T.n -Streatment from €220 per person sharing..Sft£2;i.: : the way. Small groups on a set programme"*^Sr-~"~ **t?f ".,: .3Tel: 053-923 8999, monarUe S^Sifaif" of either three or five days eat a cleansing■ r,vj" i|,1 »*•__§«[38 ITHE IRISH TIMES Magazine IMay 12, 2012-132-
    • The Irish RestaurantAwards 2012Kindly sponsored byLIFE Magazine and odmfa dl^.WineLIFE magazine, sponsors of the oJm& (Mk/IWE Magazine Irish Restaurant Awards 2012, is delighted toannounce the winners in each county in Ireland in the following categories: Best Chef, Best Restaurant,Best Casual Dining, Best Customer Service, Best Gastro Pub, Best Hotel and Country House Restaurant. Wealso have two new categories this year: Best Wine Experience and the Heinz Kids Size Me category, whichrecognises restaurants that go the extra mile to ensure comprehensive and appropriate childrens portions.The county winners on the opposite page have come through a detailed and thorough process beginningwith nominations by readers of the Sunday Independent LIFE magazine and members of the RestaurantsAssociation of Ireland and assessment by regional judging panels. All nominations are audited by KPMG.Each of the County Winners were announced at a series of regional events over the last four weeks. Theywill now receive a mystery guest visit and judging by the National Judging Academy. Regional and All-Ireland winners will be announced at the &^a Ska. /LIFE Magazine Irish Restaurant Awards onMay 14 in the Burlington Hotel, Dublin.Guests at the awards ceremony will enjoy a now-infamous five-course menu prepared by thewinning chefs in each of the five regions from last years awards. Tickets can be purchased from theRestaurants Association of Ireland by calling 01 6779901 or email info@rai.ie Tickets cost €125 perperson or €1100 for a table of ten. Tickets include prosecco and canape reception, five-course galadinner with selected wines, awards ceremony and entertainment. Ticket availability will be limited soplease book early to avoid disappointment.Sunday Independent uoi^iI TlE| p 6$.^ Lm4 restaurants SSfWWCk Thomas BARTONmU Jfjga||g Q/<mla oMa* g| association UMiii3 * * >■* v «r* s &^ ■y ■ bodegas~~—*mm0r^$^&„l Jpaustiito ppperary %&*£$r f fSMwaX itoiifd! Haw f -^m^^^^^^g^r--133-
    • H COUNTY WINNERS AND THE DUBLIN SHORTLIST 2012Antrim Damian Tumilty® Cafe Vaudeville James St South ll Pirata Berts Jazz Bar® The Merchant The Morning Star The fever Room @ Galgorm Resortil^^^BArmagB Dean Coppard, Uluru Uluru Zio Restaurant Pot Belly Restaurant Oigbys Newforge Country HouseCariow Henry Stone, Sha Roe Bistro Sha Roe Bistro Lennons ©Visual Sha Roe Bistro Teach Dolmain The Stephouse Hoteltavaa Gearoid Lynch, The Oide Post Inn Mac Nean House Pol 0 Ds Mac Nean Restaurant The Blackhorse inn Setanta@Slieve Russell Hotelflare Wade Murphy, The Lodge Doonbeg The Wild Honey Inn Larco Town Halt Bistro The Roadside Tavern The Long Room® The Lodge DoonbegCork Pat Kiely, Les Gourmandises Les Gourmandises Nash i9 Isaacs Restaurant The Woodford Longueville Houseil^^^B Deny Ian Orr.Browns Restaurant & Brows Restaurant & Flaming Jacks City Hotel Badgers Bar Ardmore Restaurant@Beechill CountryChampagne Lounge Champagne Lounge HouseDonegal Kelan Mc Michael, Rathmullan House The Mill Restaurant The Harbour Restaurant Harveys Point Harrys Bar The Weeping Elm Restaurant®Rathmullan HouseDown Joery Cartel, The Boathouse The Boat House Strudle Bistro Culloden Hotel Currans Portaferry HotelFermanagh Noel Mc Meei, Lough Eme Resort The Watetmill Restaurant Dollakis Dollakis Customs House Cataiina Restaurant@Lough Erne ResortGalway Regis Herviaux, The G Hotel Artisan Mulberry* Renvyle House The Pins Bar® The Twelve Hotel Baiiynahinch CastleKerry Noel EnrighL The Chart House Chapter Forty Restaurant Sol Y Sombra Jacks Coastguard Station Splanes Bar Cellar One Restaurant@The Ross HotelKiMare Josef Zamit, Brown Bear Vie De Chateaux The Silver Restaurant The Ballymore Inn Fallons The Linden Tree@Carton HouseKilkenny Garrett Byrne, Campagne Campagne Chez Pierre Cafe Sol Marble City Bar Lady Helen ©Mount Julietlaeis Ballyfin Demense Seasons Restaurant Mc Evoys The Kingfisher Lethean Castle DurrowteHrim Shamzuri Hanifa, The Cottage The Courthouse The Boardwalk Cafe® The The Cottage The Oarsman The Sandstone Restaurant® Lough RynnLandmark Hotel CastleUwerick Mark Donoghue, Adare Manor Cornstore Restaurant La Cucina The Mustard Seed The Locke Bar The Oakroom Restaurant@Adare ManorLongford Gary 0 Hanion, Viewmount House The Black Olive Aubergine Viewmount House Eddie Valentines Viewmount Houselouth Reuven Diaz, Eastern Seaboard Bar The Baytree Restaurant® Eastern Seaboard Bar And Grill Restaurant No. 32 P.J. OHares Ghan HouseAnd Grill Belvedere HouseI^^^H Mayo Philippe Farineau, Mount Falcon Market Kitchen Sol Rio Cafe Sua Bar One The Kitchen®Mount FalconHeath Pauric White, The Forge Zucchlnis La Bucca Signal Restaurant® The Station 0 Briens Good Food Brabazon Restaurant@TankardstownHouse Hotel HouseMoaagJian Andrew Bradley, Castle Leslie Snaffles Restaurant@Castle Conors Bar® Castle Leslie Snaffles Brasserie® Castle Leslie Andys Bar The Restaurant® Nuremore HotelOHaJy Jamie OwensJamies Restaurant Siroccos Emmas Cafe Siroccos The Ttiatch Bar The Windmill Restaurant ©TutfamoreIM^^^B Court HotelRoscommon Vincent Meldrum The Purple Onion The Yew Tree Meet You Here Coffee House The Purple Onion The Purple Onion The Abbey HotelSJJgo Julian Regeneresjra Ban Coach Lane Ait Eite Davis Restaurant®The Yeats Langs Moiras Restaurant@Cromleach LodgeTavernTipperary Dermot Gannon, The Oid Convent Brocka On The Water Cafe Hans The Fairways Bar Larkins The Old ConventTyrone Hayden Gamble, Vanilla Vanilla Deli On The Green Oysters The Brewers House The Kitchen Restaurartt@TullylaganCountry HouseIM^^^fl Waterfowl Michael Quinn, Waterford Castle 0 Brien Chop House Mclearys Athenaeum House Jack Meades The Munster Room @ Waterford CastleWesteieaft Feargai 0 Donnell, The Fatted Calf The Olive Grove AnTtntean Thyme Restaurant The Fatted Calf Glasson Country House HotelWexford Billy WhiKy, Aldridge Lodge Aldridge Lodge Cistin Eile Marlfield House Nevilles Beaches® Keilys ResortWkklow SunilGhai,Chakra Campo Di Fiori A. Caviston Chakra The Roundwood Inn The Strawberry Tree@Brooklodgei_H a— mmmmmmsi mTmjam&M WSErnvs^ $* wm^ssssdm mm(.^m.im?&jWine Experience West® The Twelve Hotel Hayfield Manor Harveys Point Hotel Greenacres Restaurant Patrick GuilbaudKids Size Me Davis Restaurant® The Yeats Tavern The Stonecutters Kitchen The Olde Castle Bars Red Hugh Cafe Sol Eh/GastroPubRestaurantThe winners in the Dublin region will also be announced at the oJm&Skz, /LIFE Magazine IrishRestaurant Awards on May 14 in the Burlington Hotel - the shortlist is as follows:l-^^H I^^^^^^^^S Bertwr— t USUI***** awia* W^SX WH^^I^^^ CwlfB pwb Hotel and Co—try Home WestanrartPearl Brasserie Kevin Thornton, Thorntons Oi.ipiri Ow Wind ChapterOne [hi VVjLqIuu bai n.ijii HirLvNm .■ ihi<(|.J-^nvain Eamonn 0 Reilly, One Pico Pearl Brasserie Le Bon Crubeen Jaipur The Exchequer Seasons Restaurant @ Four Seasons Hotelim^^H Ely Wine Bar Ross Lewis, Chapter One One Pico Coppinger Row Rasam L. Mulligan Grocer Wilde® The Westbury HotelFaiton 8 ByrneiiGranam Neville-Residence Thorntons Seapoint Restaurant SABA The Wild Boar Pub The Saddle Room® The Shelbourne HotelThe Winding Stair John Wyer, Mulberry Garden Restaurant Patrick Guilbaud Lgueuleton Peploes The Chop House Talavera Restaurant @ Radisson Blu SL___^_^^_____«_____^^__^^^^____„»„eensIH^^H Restaurant Patrick Dylan Mcgrath, Rustic Stone Mulberry Garden OConnells Restaurant Pichet The Magpie Inn The Dungeon Grill@ritzpatrick CastleGuilbaud Hotel-134-
    • ,Mi^^^B^^^^^^BT^^^^^HK" ______________p^^ ____________________________!_____r___^^^^________^i_______________________ ____________________________________________________________■ J k BB ■ •ll"»l_i *w w^^^^^^^^^^^v ■a ____■_______________________■•tm^BMjBB^mmBBwBB^L^L^L^BgL^L^L^L^Bp. , ___________WP___i___l _•■ *_____rHfl^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^lALWAYS CHECK OFFER WITH THEJ ACCOMMODATION PRIOR TO BOOKING WI ( rpe pag_ 1)ITThe Twelve Hotel, 4*Coast Road, Barna, Co. GalwayBoutique 4* luxury, minutes from Catway City.3B&B+2D -€235pps m/wk or€255pps w/endUp to 2 kids, 12 or under, free sharing (B&B)091597 000www.TheTwelveHotel.ie-135-
    • cash , , ,WfkWM^M^M^M^M^M^M^M^mWi^ l^TwMfin uIHfEin l - •< i I&SmW i*^~T?*" ~""* " *" > dboUt Guild fillIBI^E z**^M^M^K^y<jffijE££klf ,,ut y° in r i° set Tii v t.L ifEBE nS^^^H9ft*:^h?3£& i ,-,, t r- will loe Street oi Duams. the Inin Irelands biggest beach partydHK^ 7 JO^^^^EffljU^ jBBEwtl -..-.. you (, | i;nj .;| t , .. bargains.~ ■^^^H^W**^v£"SST5S u,n-i u^KiLat the O- t>n Mdv l^rh and i l*th at Sea Sessions in Bundoran on "VieS""^ kmau Maura at.;^Br-?5H I" tkti 1-ir ■t:35, www.tickctmaster.ie. Jime 2flrh, SOth and July 1st. .vSfoK^iM . mlennon(a)goal.ie_^J -u^_^^^B^K^atg!^i«feii3| Prepare for a wild weekend ot live_■"" ft vIlv V _/ 8y JkW tm. S 8 >^ A A A jflP^^^RV4Fearless females can Jn&f^^BFioin D//> in the N?p and _______________________^_^^-__^_____, fliiS^^^^^^^A^iHj^^^A^-lin]oy two days JalHl^^^^^^Kroff a seaside m + i^^BN^^^^^P*iWoBfBCT^tiHCTHiKl^tiEiBllMlIliiai^^Bi # music at the WestportWk^k^kmw^^ kww^mS^kon 08(?-307fi77.7 to register. # H flHlB?-"*^liil^^^Hh# Performing Arts onJune yard and £4th with actsincluding Macy (Tray, JoolsS^KBBBWaM^BnBsHBiSIBM^^^HHolland, Rvan Sheridan and Beth _■■■■■■■■■■■II^^H Tl TheOrton. Lickets tor If 1mjmmm^M^M^^ „^ J— -, , , III River Ramble is■ mjmji^m "«H[^HM||^I day or €1 SO for the weekend and I I II w^mm^t^kkm^M^M^MMW8mm^Mm T-T^-r-T-. I taking place on1 H children under 12 go FREE!■ Va^^^^HP^^H IH - May gfith. Knjoy a day uui■ ■ I^^H www.westporttestial.comI A^^^^^^^^Hsj^^w JI^H m acof Saplings School forI j^^^l .... v Autism and walk theB| IHHHHllttW |^ 1^^ypi^BH I over lu0 mils"H .^^^P J A will perform live in Dublin. This frugal test costs justBj| MBMi^BBI €44), www.entertainment.ie/camdencrawldublin.-136-
    • TOP FOOD PUBS INCONNAUGHT & ULSTERThe leading on trade food destinations in Connaught have been namedas part of the regional heats of the Restaurant Awards 2012. Sponsoredby Faustino, the pubs named are Langs in Sligo, The Purple Onion inRoscommon, The Oarsman in Leitrim, Bar One in Mayo and The Pins Bar atthe Twelve Hotel in Galway.Meanwhile in Ulster the nominees are Antrims The Morning Star, Digbysfrom Armagh, The Black Horse Inn in Cavan, Badgers Bar in Derry, Harrys Barin Donegal, Currans Bar in Down, Custom House in Fermanagh, Andys Bar inMonaghan, and The Brewers House in Tyrone.-137-