Search Results for 'Top Chef'

You may be wondering where is the Gallery Restaurant in Furbo? It is part of the Connemara Coast Hotel, and the reason that I have separated it out from the hotel name is that I think it needs special consideration. My memory of the Connemara Coast Hotel goes back to the days of Teach Furbo, and I am sure many readers have a similar association. That’s a long time ago and things have moved on drastically since those days. It is now a four-star hotel with a massive repeat business fom Irish people and a great reputation for excellent wedding receptions and functions. Many visitors book their next year’s holiday as they leave, similar to Kelly’s in Rosslare. The dining room is a large part of the attraction and to some extent is a well kept secret in the locality.

Fintan and Michelle Hyland have done it again — they have come up with what is, I believe, a winning formula that builds on their three successful patisseries/delis that have been a source of great food in the city over the past few years.

Serves: 2

The Nutrition and Health Foundation has teamed up with top chef Rozanne Stephens who has come up with quick and nutritious, budget friendly recipes.

The Nutrition and Health Foundation has teamed up with top chef Rozanne Stephens who has come up with quick and nutritious, budget friendly recipes.

To have a great restaurant is an essential of any great hotel, and the Harlequin Hotel (formerly Days Hotel), Castlebar is no exception. Here you will enjoy fabulous food and wine by skilled chefs using delicious local ingredients.

Silver Hill Foods, Europe’s premium hand prepared duck company, is searching for Ireland’s greatest duck dishes.

Located in the beautiful six acre grounds of Dun na Si Heritage Park, Mount Temple Road, Moate, the aptly named The Restaurant offers diners a wide selection of delicious evening meals in comfortable surroundings.

If you enjoy great food and have not yet discovered the treasures awaiting you at the relatively new Artisan Restaurant in Quay Street, then you have a real treat in store for yourself. It is located upstairs over Tigh Neachtain’s pub where Ard Bia was located before its move to the Spanish Arch. The restaurant is run by Matt Skeffington who does the job of maitre d’ in a pretty cool and efficient style. The kitchen is run by head chef Sylvain Gatay, and he has produced a menu which is quite wide ranging and with regional French flavours to many of the dishes on offer. The restaurant is not large so booking is recommended at weekends. The food is brilliant and the atmosphere perhaps could best be described as cool, lively, and happy.

A Mullingar chef is to battle it out in the national finals of the Silver Hill National Duck Dish Competition.