Search Results for 'Tasting menu'

No 15 on the Square Restaurant at Hotel Meyrick is bursting with flavour this April. Having been awarded an AA rosette for culinary excellence last year, this is a restaurant that is going from strength to strength and really stands out from the crowd. Serving great food with excellent service, No 15 showcases the warm welcome and top quality product that is at the heart of Hotel Meyrick and everything the professional team strive for and achieve many times over.

No 15 on the Square Restaurant at Hotel Meyrick is bursting with flavour this April. Having been awarded an AA rosette for culinary excellence last year, this is a restaurant that is going from strength to strength and really stands out from the crowd. Serving great food with excellent service, No 15 showcases the warm welcome and top quality product that is at the heart of Hotel Meyrick and everything the professional team strive for and achieve many times over.

Delphi Adventure Resort & Spa is celebrating the launch of The Chef’s Table, a concept restaurant created by newly appointed and award winning executive head chef, Stefan Matz. 

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 five-star g Hotel has launched a new menu in the award-winning Restaurant gigi’s, inspired by and using the best produce from the west of Ireland. A five course tasting menu, A Taste of gigi’s, will include fresh and seasonal ingredients from producers including Stefan Gannett fishmonger and Burke’s Fruit and Veg Galway. Prepared by head chef Pauline Reilly and her team, the menu is exclusively available until the end of February, at a cost of €40 per person.

This weekend (November 21 to 23), Knockranny House Hotel and Spa are hosting Taste of Knockranny! The event, which caters for hotel guests as well as the public on the Saturday, will showcase all the delicacies the area surrounding the hotel has to offer, with local producers exhibiting at the event, wine tastings, cocktail demonstrations and lots more!