Search Results for 'Wade Murphy'

Take 10 very talented local chefs, add one Euro-toques organisation, mix in a dollop of creativity and generously sprinkle with passion, to create one very tasty and impressive pocket-sized recipe publication entitled The Galway Ingredient.

Deciding where to chill out has become something of a national pastime in Ireland. Long days at work and even longer spells of rain have led us to seek our solace in the arms of the hospitality industry.

Lisloughrey Lodge in Cong is one of 11 new entrants in the Bridgestone 100 Best Places to Stay in Ireland 2009. The guide, together with its sister publication, the Bridgestone 100 Best Restaurants in Ireland 2009, has just been published by John and Sally McKenna.

The launch of a great new recipe book, The Galway Ingredient, prompted me to arrange a date for a chat with Michael O’Meara of Oscar’s Bistro. The Galway Ingredient is a superb book of recipes from the Euro-toques chefs of Galway, and was launched recently to coincide with the Volvo Ocean Race visit to Galway. It costs €5 and is available in Eason’s, Dubray’s, and most local book shops. For his part O’Meara is both a contributor of recipes and the photographer of every picture in the book.

At a glittering awards ceremony in Dublin’s Mansion House on Sunday August 23, head chef Seamus Commons of La Fougère restaurant, Knockranny House Hotel and Spa in Westport was named Best Chef in Connaught at the Food & Wine Magazine Edward Dillon Restaurant of the Year Awards 2009.