Search Results for 'Joe Flaherty'

John Keoghs, The Lock Keeper, in Galway's West End has kicked off the winter season with three national award nominations and an award win.

John Keoghs, The Lock Keeper in Galway’s westend has been named as one of Ireland’s Top 20 gastro pubs. The westend eatery and bar was named as one of the top gastro pubs in Ireland by Lucinda O’Sullivan for the Sunday Independent.

John Keoghs, The Lock Keeper in Galway’s West End is bringing back Sunday lunch. In the past few years, it has been all about brunch on the weekends, well now led by head chef Joe Flaherty, Sunday lunch has never tasted so good. “Having 20 years’ experience in the kitchen, I definitely have an understanding about what food people want to eat. The focus is on nonsense food with a mix of old school classic and bold innovative dishes,” Flaherty explained.

Next week a commemoration will be held to remember the tragic explosion of a sea mine, 100 years ago on June 15 1917, at Lochán Beag about three miles west of An Spidéal.

Once voted ‘Best food festival’ by the acclaimed McKennas guides, the Connemara Mussel Festival 2017 will gather a host of culinary delights for young and old in the beautiful village of Tullycross.

Dulse is the re-invention of the old Mulberry’s in Barna Village Centre, now almost a suburb of ever growing Galway city. Mulberry's was a surf and turf sort of place. It did a good selection of fish — crab claws, sole on the bone, monkfish, and mussels all featured. You would find dishes such as slow roast pork belly with broad beans, pea puree, and calvados reduction and prettily plated McGeogh's Smoked Black Pudding, with sweet potato puree, asparagus, and caramelised apple. Ballyhoura mushroom risotto with aged parmesan and truffle oil or pan-fried fillet of sea bass would arrive on a bed of warm fennel and orange salad and lemon sorbet with prosecco with a selection of perfect little berries floating on the surface. The reception area and cosy wine bar also served a few tapas-style dishes — crab cakes, prawns pil pil, calamari, spicy meatballs, or chicken liver paté. There was a comfortable waiting area also to accommodate the busy takeout trade of pasta and bistro dishes.

There is just one week to go until the 2016 Galway Food Festival which will celebrate '100 Years of Irish Food' and see leading Galway, national, and international chefs give live cookery demonstrations.

Ross Lewis, the Michelin Star chef from the Chapter One Restaurant, Dublin, will open the fifth annual Galway Food Festival, which this year will celebrate ‘100 years of Irish Food’, across the Easter Bank Holiday weekend.