Search Results for 'Enda McEvoy'

By and large Galway does not like fine dining. White table cloths, fine linens, and silverware don’t appeal to our Bohemian tendencies. Elaborate five hour, three-figure, hushed meals make us collectively regress to our inner toddler, wanting to smear our foie gras and veloute around. That is not to say we don't enjoy fine food, we just like it in a more lively environment. Galwegians, and those who are drawn to settle here, are comfortable in the easy elegance of Kai, the relaxed charm of Il Vicolo, or propping up the bar upstairs in Sheridan’s — any place with that touch of novelty, eccentricity, and fun. In recent times, it seems the rest of the world is coming round to our point of view. There is a shift in the industry from formal and traditional establishments towards a style of low-key dining, both nationally and internationally. Now that chefs are busy opening pizza joints and noodle bars, the days seem numbered for fancy dining rooms and yet that is exactly what has just happened.

“And, most dear actors, eat no onions or garlic, for we are to utter sweet breath; and I do not doubt but to hear them say, it is a sweet comedy.” — William Shakespeare, A Midsummer’s Night's Dream.

The idea of cooking with tea is nothing new, but the idea of making tea from entirely indigenous ingredients is part and parcel of the philosophy at Aniar. This is the basis of the new tasting menu introduced this week. As always, this is a menu dotted with native seaweeds, wild herbs, and berries, and reflects Aniar’s billing of itself as “a terroir-based restaurant”, a farm to table culinary experience. Terroir refers to the soil and climate imbuing food and wine with the flavours of a region and, as such, carries lots of potential for pretentiousness. This they somehow manage to avoid, this is traditional food made contemporary proving that profound truths can be spoken plainly.

The g, one of Ireland’s leading five star hotels, will host a gala dinner to announce this year’s recipient of the David Gumbleton memorial prize. The award, which is in its seventh year, was created in memory of David Gumbleton, one of Australia’s brightest culinary stars, who passed away in 2004. The g’s relationship with David Gumbleton began at the original launch of the hotel.

Aniar has been named Best Restaurant in Connacht at the Food & Wine Louis Latour 2012 Awards. The restaurant, located in Dominick Street, Galway, scooped the award at a ceremony held in Dublin’s Convention Centre which was attended by the stars of Ireland’s culinary world.

Head Chef, Enda McEvoy of Aniar Restaurant on Dominick Street was recently announced as Chef of the Year by the prestigious Bridgestone Guides.

An impressive line up of award-winning chefs is set to present a series of culinary masterclasses at the first national Foodie Forum, to be hosted by the Hotel School in GMIT, on February 2. Visitors to the event can expect food demonstrations from Bridgestone Chef of the Year 2011 Enda McEvoy of Aniar restaurant, RAI Chef of the Year Mickael Vilijanen of Gregans Castle, Stefan Matz of Ashford Castle, and many more high profile chefs.

An impressive line up of award-winning chefs is set to present a series of culinary masterclasses at the first national Foodie Forum, to be hosted by the Hotel School in GMIT, on February 2. Visitors to the event can expect food demonstrations from Bridgestone Chef of the Year 2011 Enda McEvoy of Aniar restaurant, RAI Chef of the Year Mickael Vilijanen of Gregans Castle, Stefan Matz of Ashford Castle, and many more high profile chefs.

I think many of us could take a lesson in optimism from restaurants; it is the one area of business which is continuing to expand in Galway. Just witness any premises that has closed during the past 12 to 15 months and every one of them has been reopened with a new owner and often with a complete change of style and food.

JP McMahon and Drigín Gaffey of Cava Spanish Restaurant and Tapas Bar have recently opened Aniar, a new restaurant in Dominick Street. The idea behind this restaurant is to showcase the best produce the west has to offer in a contemporary environment.