The twelve hotel press book may to dec 2012

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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

  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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.
  5. 5. 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.
  6. 6. " " a_^E^__________!______________________9_H__Bi^__K! w^S_B__l_-6-
  7. 7. DUBLINERSr| A DV WITH HELANIE FINN & KiRSTY BLAKE KNOXj|Jrl#%K ■ email: ehdiary@hera!d.ieEmmas overthe moon.to show NASAssexiestnerd Bobakthe sights-7-
  8. 8. 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-
  9. 9. 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-
  10. 10. 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-
  11. 11. Jacinta Dalton and Cormac Handy pictured at The Twelve Hotel party on12/12/12. Photos: Boyd Challenger-11-
  12. 12. 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-
  13. 13. 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-
  14. 14. 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-
  15. 15. 12/12/2012 00:00 | Daily Mail EireMedia Source: PressPage: 27Total Circulation: 63,314Author: LINDA MAHERbits and piecesOnline article-15-
  16. 16. 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-
  17. 17. 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-
  18. 18. 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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  20. 20. 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-
  21. 21. 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-
  22. 22. 12/02/2012 00:00 | The Sunday Times-EireMedia Source: PressPage: 24Mere morselsOnline article-22-
  23. 23. 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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  30. 30. 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-
  31. 31. 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-
  32. 32. 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-
  33. 33. 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-
  34. 34. 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-
  35. 35. 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-
  36. 36. Mackerel salad.-36-
  37. 37. 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-
  38. 38. 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-
  39. 39. 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-
  40. 40. 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-
  41. 41. 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-
  42. 42. 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-
  43. 43. 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-
  44. 44. 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-
  45. 45. 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-
  46. 46. 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-

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