Search Results for 'Butcher'

If you’re looking to serve up a real Christmas feast this year, look no further than Hickey Meats, the much-loved butcher at the heart of Galway’s West End.

The recent visit of British Ambassador to Ireland, Kara Owen, to Galway prompted strong reactions at the November Plenary Meeting of Galway County Council, with Independent Connemara South councillor Tomás Ó Curraóin voicing firm objections.

Turkey is a key part of the Christmas dinner for many families, but this festive bird – let’s face it, most of us only eat turkey in December – is a logistical challenge when it comes to cooking. How do you make sure the turkey – and the all-important stuffing – is fully cooked? How can you prevent it from becoming too dry? And what are you supposed to do with all the leftovers?

This photograph of Salthill was taken about 75 years ago by Norman Ashe, a Dublin photographer who specialised in aerial photography. Most aerial images of the area were taken from the sea side but he chose the other direction.

Based on the book by Pat McCabe

In a time when supermarkets dominate and traditional food shops are becoming rare, Hickey Meats is proud to fly the flag for local, independent butchery right here in the heart of Galway’s West End.

On this day, June 26, one hundred years ago, the Sisters of Jesus and Mary bought Spires House in Shantalla. Three of the sisters in the order had come to UCG the previous year to study for a degree and while they were in Galway, Mother Stanislaus looked for a suitable premises for a house of studies for them and finally purchased this premises. The house dates from the 1840s and got its name from the two unusual spires you can see on the roof. The building was used by the sisters as a hostel for secular students as well as their own nuns and these nuns became known locally as ‘The Spires Nuns’.

At Blackthorn, they believe that great food starts with knowing where it comes from. Under the expert guidance of Head Chef Nathan Hindmarsh, the menu is a testament to the rich agricultural and maritime heritage of Galway and Connaught. They are committed to food provenance, sustainability, and supporting the incredible network of artisan producers who make this region so special.

James Hardiman, in his history of Galway lists the fuels available in Galway long ago as coal, turf and bog deal. Bog deal was mostly the roots of trees that had been grown over by the bog over the centuries. It was regarded as a nuisance by the turf cutter who likes nice clean lines as he used his sleán. The turf men usually threw this timber up on top of the bog. It gave out a lot of sparkle, like a mini firework, while it burned in the grate.

A traditional icon, commissioned by Galway Advertiser founder Ronnie O'Gorman who passed away in May, will be unveiled tomorrow night (Friday) on the feast of St Nicholas, at the Patronal Vespers at St Nicholas Collegiate Church.