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Mayo restaurants have participated in life-saving allergic reaction training in recent weeks, the training was run by Mayo-based training company Allergy Lifestyle.

From five star hotels to food trucks, representatives of the very best in Irish hospitality gathered at Bord Bia’s Thinking House in Dublin this week for the announcement of the 2018 Georgina Campbell Awards. An annual celebration of excellence associated with the respected Georgina Campbell’s Ireland independent hospitality guides, and Ireland’s most popular independent hospitality and travel website www.ireland-guide.com, these are Ireland’s longest-running food and hospitality awards, and highly respected by the industry.

Little Louis Walsh who has Duchenne muscular dystrophy is from Rowan Drive in Castlebar. His parents Padraig and Ann Marie along with fundraising committee members thank all the volunteer ticket sellers and the public who recently bought tickets for a fundraising raffle that was held for Louis. They also wish to offer a very special thanks to all the businesses and individuals who sponsored prizes for their generous donations, such as Bar One, Heverin Photography, All in Design and Print, SuperValu, Cannons Convenience Store, First Choice Credit Union, and the Parish Centre Castlebar.

There were nine food and drink establishments celebrating this week at the Connacht finals of the Irish Restaurant Awards in the Radisson Blu in Sligo. In the overall provincial awards, Café Rua in Castlebar picked up the win in the Best Kids Size Me section. When it came to the Mayo specific awards, Sage in Westport was the winner of 'Best Restaurant', with Johnathan Keane from The Lodge at Ashford winning Best Chef. The Best Gastro Pub award went to Flanagan's Gastro Pub in Claremorris and Bar One in Castlebar was the winner of the Best Casual Dining gong.

West Mayo Brewery of Islandeady are about to officially launch their latest beer Franconian, which has recently gone on sale locally. Caroline and Iain Price were inspired to make Franconian, a smoked beer, after visiting Höchstadt an der Aisch, a town in Northern Bavaria that is twinned with Castlebar and a place where they encountered many versions of smoked beer. They came home and developed a recipe using beech-smoked malt sourced from Franconia in Bavaria and put their own distinctive mark on their Irish version of this very special smoked beer.