Search Results for 'Dublin Bay'

Hello to the Mayo Advertiser readers.

Fitzpatrick Castle Hotel, Killiney is the perfect setting for those hoping to escape from all the stress this summer for a mid-week relaxing break, and there are some fantastic offers available!

Researchers at NUI Galway’s Ryan Institute are part of a new of €2.4 million EU project that aims to develop and enhance the sustainability of the prawn fishery. The research will focus on developing hatchery and ranching technologies, and enhancing the survival of discards. The latter is a contentious issue in ongoing EU Common Fisheries Policy negotiations.

When I visited the recent Galway Food Festival at the Spanish Arch I spotted a new venture that might appeal to you if you need to cater for groups of 50 to 250 people. It was pretty hard to miss as it was billowing smoke and had a large crowd of people around it. As you can see in the picture, the Route 66 barbecue is a pretty serious piece of equipment and the idea is that www.galwaycatering.ie will take on all the headache of providing you or your company with great food and zero hassle. It is fully compliant with HSE/EHO regulations, HACCP certified, and certified in food hygiene. These are important considerations when providing a barbecue for a large number of people and something that people may overlook when booking an outside catering company .

There was a time when it would be normal to eat dinner at the local hotel or if staying there, to eat-in each night. In fact for many towns in Ireland the only place to eat was the local hotel. All that changed in the seventies and eighties with the growth of cafes, restaurants and the new kid on the block - bar food. The change in attitude to hotel food is something that hotel owners must struggle with daily as they try to get the seats filled in the dining room. There are of course many exceptions to this and one I really recommend that you try at the earliest opportunity is The Lobster Pot restaurant in the Galway Bay Hotel in Salthill.

Enda McManus from Athlone Institute of Technology was one of 10 chefs to battle it out in the 2012 Knorr Student Chef of the Year competition held in CIT this week.

Last week I visited McGinns on the Docks (previously Sheridan’s) to see what the new owners are serving in that lovely room upstairs overlooking the dockside area. The first thing I noticed is that it is now also an exhibition area and currently features some stunning limited edition framed photos by Joe Geoghegan of scenes from the Volvo Ocean Race. They are quite spectacular, well framed and mounted. In fact from any small viewing distance they look like paintings. There is also an exhibition by six local Galway photographers downstairs. I understand this will be a venue for further exhibitions.

A Cuffesgrange-based marine services company has installed a new, state-of-the-art, marina incorporating floating breakwater pontoons - in Ireland's oldest yacht club, the Royal St George Yacht Club in Dun Laoghaire, Co Dublin.

Few people with a taste for seafood would pass up the opportunity to indulge themselves in a feast of fresh prawns. These little fellows can quickly become addictive. There is an endless variety of ways to cook and serve prawns and they always give an impression of good taste.