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FFT.ie International Edition May 2019 Food For Thought THE IRISH HOSPITALITY GLOBAL DIGEST Dublin Beer Cup Awards Who took home the top gongs at this The Mind of the Palate year’s event ..................................p14 with BWG Foodservice The pleasures of the table throughout the event. Spence tray), plus a large conch shell reside in the mind, not is perhaps best known for his with headphones which plays “in the mouth” – perhaps work with Heston Blumenthal, seagulls and crashing waves to the primary message that and Sound of the Sea, the dish evoke a seaside atmosphere Professor Charles Spence of they created in 2007, has been while you eat tasty morsels Somerville College Oxford on the Fat Duck’s menu ever that originated there. has been demonstrating since. “It may seem obvious to us at Catex 2019 in the RDS While the seafood varies with now that the sound of the sea Simmonscourt. the season, the appearance would enhance the experience Grid Finance Professor Spence was of the dish has remained of eating shellfish, but it simply What to look for in your wait staff invited to Catex by BWG much the same - with edible wasn’t before we did it in .......................................................p15 Foodservice and has been sand and foam surrounding 2007,” says Spence. giving fascinating mini- the seafood (and actual sand Spence is proposing nothing symposia at regular times visible below it through a glass less than “a new science of cont. p17 Jägermeister Opens 2019 Scholarship Applications ollowing on from the successful 2018 edition, Jägermeister has opened F In Conversation with.. -
Ireland's Top Places to Eat: the Restaurants and Cafes Serving the Very Best Food in the Country
Technological University Dublin ARROW@TU Dublin Media Publications 2017 Ireland's Top Places to Eat: the Restaurants and Cafes Serving the Very Best Food in the Country Catherine Cleary Irish Times Newspaper Aoife McElwain Irish Times Newspaper Follow this and additional works at: https://arrow.tudublin.ie/gsmed Recommended Citation Cleary, Catherine and McElwain, Aoife, "Ireland's Top Places to Eat: the Restaurants and Cafes Serving the Very Best Food in the Country" (2017). Media. 1. https://arrow.tudublin.ie/gsmed/1 This Other is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Media by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License The 100 best places to eat in Ireland From fish-finger sandwiches to fine dining, we recommend the restaurants and cafes serving the best food in the country Sat, Mar 18, 2017, 06:00 Updated: Sat, Mar 18, 2017, 12:01 Catherine Cleary, Aoife McElwain 7 Video Images Good value: * indicates main course for under €15 CAFES Hatch and Sons Irish Kitchen* The Little Museum of Dublin, 15 St Stephens Green, Dublin 2. 01-6610075. hatchandsons.co The people behind Hatch and Sons could just have traded on their looks, with their basement kitchen on Stephens Green like a timepiece from an Upstairs Downstairs set. But they reached a bit further and made the cafe at the bottom of The Little Museum of Dublin a showpiece for Irish ingredients. -
Issue 91, Oct 1999
\ ~t>onsors Of che lRlsh ornencecc Compass Point ,,~ ," J, No.91 October .. November 1999 , REI.SO t.uJII.,.'li ...'!~:i ,J·l· ilS dl~ till', J', 17 \ hil l. (..1.1'''' (,tlt!(." ;)~lII' ( "lllj>"S' f'el III \. \ \ , )( ., ,II'" n,-' ':t,i t'- ,'~d"'\rt io' f'\11{' \illl\I ~'. ,...~\P" \\llIt I "Ii \ \ , (1Inll,t ...·, • • • • I' Itll!" .,1.1' 111"'" .. '.,h !,"-hOi'- t~ . CQMPIQ5~·l-\ • ,\I.,' 1 ~r"'1" I U!t Ih'.'~') f; '",.h -III ''':1 \.\ J-\1 ~.'h.,'· 11 "jI_"')f""1111~ 'tLh 'flit "ll'Ir"lIt~" !\.III,d.i. lIJ1:~ I 'Ju') h'" 1""111 tum .I·!:~~'\_ n"lWI,f It., '1!J! "II'I! 1"11{ IU vi 1',7i u N til 1'",,1-1) ...,.,. O' If ,.!.r rl,~;h ·H,"'I ...bl~~(\1 III \.il(IP ..,1 I h( ..... ,~ ~'l Lit.' ,llId Hit lI$h· I~·'.-II(JIr!Pf ...d\:" I 10 Market Square. Lvtham.Lancs FY8 5lW Tel: ()'1253 7!l5.'i97 Fax: 0 I'J53 i3<)4bO email: ri('kq,(,Of1lPil~~p...int.dernun.ru.uk ~ 1111)1'111(>1 & 111\ ()"'flhu'lil '" "ILVA olll'"II"""'\': "'Illlfl"lt'n' ~~~~~~~~~g~~~g The Irish Orienteer is available McOcOMN":lriNMoioicnoio (.J(,J~uUr')c.JWO_N(".INN from all Irish orienreering clubs t- W woIIOl/)wW w~ or by direer subscriprion from che IRISh oraenccec z8~o Io"1N EU) ci. ~W- UI/)~W ~cr E CD the Editor: John McCullougll, 9 No.9' October - November '999 UJ >' I-MW O-WI (I) -0 ~U)~U) a:<w a:a:l-u8~ <,.... Arran Road, Dublin 9 Q) 0..0 a:C)~3 j:;:~a: (I) Now What? - cr' w<cr": IUO (I) O.)t. -
View Art at the Merrion
Press Information THE ART OF THE MERRION Press Information: Sarah Glavey The Merrion, Dublin Tel: (353) 1 603 0600 Fax: (353) 1 603 0700 Email: [email protected] The spectacular collection of 19 th and 20 th Century Irish art hung throughout The Merrion, Dublin’s most luxurious 5-star hotel, is widely considered to be one of the most important in Ireland. Created from four magnificently restored Listed Georgian townhouses, the grace and elegance of The Merrion’s interior provides the perfect setting for the paintings. The result is a dramatic and successful marriage of classical architecture and contemporary art. True to the spirit of 18 th century arts patronage, Martin Mooney, one of Ireland’s finest young painters, was commissioned to paint a series of works for the elegant neo- classical stairwell in The Merrion’s Front Hall. The Front Hall remains much as it would have been when the house was built in the mid 18 th century. Plain white walls show off the original cornices and plasterwork, leaving Mooney’s murals as the main decorative feature. These, in subtle, warm colours, depict imaginary classical ruins, buildings and architectural details. The pronounced architectural element of Mooney’s style is particularly apt for The Merrion’s Georgian interior. After attending the University of Ulster, Mooney studied at Brighton Polytechnic, followed by a Post Graduate Degree at the Slade School of Fine Art, London. His work has been widely exhibited in both one-man and group exhibitions at galleries including The Solomon Gallery, Dublin; Waterman Fine Art, London; Theo Waddington Fine Art, London; The Royal Academy, London and The Royal Hibernian Academy, Dublin. -
D:\$$Jacki\PN Autumn 2012 Single Pages for PDF.Cdr
PUCKLECHURCH NEWS Summer/Autumn 2012 Funded by the Parish Council Www.pucklechurch.org Ros tells me that guiding was quite different in the 1950s and '60s. It was run along military lines, with rules and discipline at its core. The emphasis today is very much on having fun, rather than the Ros Abbott: A Guiding Life focus on practical skills and public service of yesteryear. Today's Guides are encouraged to Our own Ros Abbott celebrated a major milestone learn about the world outside their own country recently. Yes, yes, she did have one of those big-0 and gain an appreciation of what girls' lives are birthdays in June, but this milestone was much like in different places. The Guides of the '50s rarer. Ros received an award from Girlguiding UK couldn't imagine getting on a coach to London to for 50 years of volunteer service. In truth, though, go to a pop concert at the O2 Arena. Guides still she's been involved with guiding one way or do fundraising for good causes, of course, and another since 1950. making and keeping the Guide Promise, together with becoming a good citizen, is still at the heart When some other girls at school told Ros about a of guiding. fantastic "club" they belonged to, she was so excited that she ran home, forgetting to collect her One of the presents Ros received for her recent little brother first. Though her mum was not birthday was a blue plaque similar to those used amused about her lapse, Ros was allowed to join in London to mark houses where famous people Brownies. -
Sea Environmental Report the Three
SEA ENVIRONMENTAL REPORT FOR THE THREE PENINSULAS WEST CORK AND KERRY DRAFT VISITOR EXPERIENCE DEVELOPMENT PLAN for: Fáilte Ireland 88-95 Amiens Street Dublin 1 by: CAAS Ltd. 1st Floor 24-26 Ormond Quay Upper Dublin 7 AUGUST 2020 SEA Environmental Report for The Three Peninsulas West Cork and Kerry Draft Visitor Experience Development Plan Table of Contents List of Abbreviations ................................................................................................v Glossary ..................................................................................................................vii SEA Introduction and Background ..................................................... 1 1.1 Introduction and Terms of Reference ........................................................................... 1 1.2 SEA Definition ............................................................................................................ 1 1.3 SEA Directive and its transposition into Irish Law .......................................................... 1 1.4 Implications for the Plan ............................................................................................. 1 The Draft Plan .................................................................................... 3 2.1 Overview ................................................................................................................... 3 2.2 Relationship with other relevant Plans and Programmes ................................................ 4 SEA Methodology .............................................................................. -
The Elms of Co Cork- a Survey of Species, Varieties and Forms
IRISH FORESTRY The elms of Co Cork- a survey of species, varieties and forms Gordon L. Mackenthun' Abstract In a survey of the elms in County Cork, Ireland, some 50 single trees, groups of trees and populations were examined. Four main taxa were recognised, these being 'W)'ch elm, Cornish elm, Coritanian elm and Dutch elm plus a number of ambiguous hybrids. While a large overall number of elms were found, the number of mature or even ancient elms is relatively small. Still, there are sufficient numbers of elms in the county to base a future elm protection programme 011. Keywords Ulmus, 'N)'ch elm, field elm, hybrid elm, Dutch elm disease. Introduction Elm taxonomy is known to be notoriously difficult. For the British Isles there are many different concepts, varying between just two elm species and more than one hundred so-called microspecies (Richens 1983, Armstrong 1992, Armstrong and Sell 1996). The main reason for the difficulty with elm taxonomy lies in the fact that the variability within the genus is extreme. This is especially tme for the group of elms we know under the name field elm. As a result, there is no generally accepted system for classification of the elms of the world. Some British researchers claim to host up to eight elm species in their country (Melville 1975, Clapham et a1. 1987, Stace 1997). The approach taken here follows the lines being drawn by Richard H. Richens (1983) who followed a fairly simple strategy. He assumcd that there are just two species of elms prescnt in the British Isles, the native wych elm, Ulmus glabra and the introduced field ehil, U minor. -
School of Culinary Arts & Food Technology Winter Newsletter 2016
Technological University Dublin ARROW@TU Dublin Other resources School of Culinary Arts and Food Technology 2016-12-01 School of Culinary Arts & Food Technology Winter Newsletter 2016 James Peter Murphy Technological University Dublin, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschcafoth Part of the Food and Beverage Management Commons Recommended Citation Murphy, J. (ed). (2016). School of Culinary Arts & Food Technology Winter Newsletter.Dublin, Dublin Institute of Technology. This Other is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Other resources by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License School of Culinary Arts and Food Technology, D.I.T Newsletter [Winter 2016] CONTENTS PAGES ‘Ireland’s most famous culinary school celebrates 75 ‘All in the Food’ Book Launch P.1 Special awards ceremony 2016 P.2 years’ Congratulations , good wishes P. 3 On October 11th ‘All in the Food: 75 Years of Cathal Brugha Street’ was offi- Student and colleagues across cially launched by Senator David Norris. The book celebrates The School the media P. 4 of Culinary Arts and Food Technology, DIT - one of the world’s most fa- Upcoming events , Developments P.6 mous culinary schools. Eurotoque,Scholarships,Bakery P. 7 Students success, field trip P. 8 Founded in 1941 it has taught generations of chefs and other food profes- National Hospitality Conference , sionals, many of whom have spread their skills around the world or be- School Culinary Shop P. -
7Th- 16Th September
Providence,Two returnWIN! Rhode flights Island to from Cork Airport 2018 7th - 16th September www.atasteofwestcork.com 1 HACKETT’SHACKETT’S BARBAR MainMain StreetStreet SchullSchull 028028 2862528625 O’Sullivan’s Bar thursdaythursday SeptSept 14th14th noonnoon -- 44 o’clocko’clock Quality Hotel Complex & Nottages Restaurant, RangeRange Sunday ofof SoupsSoups Sept. toto trytry 9th &10&10 pp*pp* Clonakilty, West Cork Crookhaven, Co. Cork saturdaysaturday“Music Be SeptSept The 16th16th 7.30Food7.30 untiluntilof Love” latelate GINLiveGIN GINGIN music GINGIN GINGINand NightNight food “We’re big on the little things” Tel: 028-35319 GinGin CocktailCocktail mixingmixing competitioncompetition All proceeds in aid of charity HOME TO STAR WARS 1920’1920’ s themetheme -- GINGIN tastingtasting &10pp*&10pp* Tel: 023 88 36400 *all*all proceeds proceeds to to Schull Schull Hospital Hospital www.qualityhotelclonakilty.com Bar food served all day. www.osullivanscrookhaven.ie Bandon Golf Club 68 Bridge St., Skibbereen, West Cork Market Street, Skibbereen, Co. Cork September+353 11th (0)28 - “unusual 51948 pizza” using Tel: 028 21177 only products sourced in West Cork such as - Macroom Buffalo Mozarella Shannonvale Chicken Clonakilty sausages & black & white pudding Baltimore 028 20578 Watercress, kale and other vegetables from local growers. Skibbereen 028 51948 Gluten free pizza also available ** stylish stylish accessories * *desirable desirable gifts gifts * * glebegardens.com Wish,Wish, North Street, Street, Skibbereen Skibbereen Tel: 023-8841111 028 -
Top 100 Best Things to Eat
Take a bite of your city | thetomato.ca 03 04 2020 Top 100 Best Things to Eat Editor Contents Mary Bailey [email protected] Publisher BGP Publishing Copy Editor Shauna Faragini Contributing Writers Peter Bailey John Gilchrist Jan Hostyn Features Illustration/Photography Curtis Comeau Photography 6 Top 100 Best Things to Eat or Drink John Gilchrist The eighth annual Dong Kim Design and Prepress 16 Spring Lamb Bossanova Communications Inc. Treat yourself with delicious chefs’ recipes | Mary Bailey WebMeister Gunnar Blodgett, COPA Jurist 22 2020 Canadian Culinary Championships Printer Vancouver, Montreal and Winnipeg top the podium in Ottawa 26 Getting Lost in Ireland Distribution Where to eat on the Emerald Isle | John Gilchrist Greenline Distribution For editorial inquiries, information, letters, suggestions or ideas, Departments contact The Tomato at 780.431.1802 or email [email protected]. 5 Dish For advertising information Gastronomic happenings around town call 780.431.1802. The Tomato is published 14 Beer Guy six times per year: Beer knights | Peter Bailey January/February March/April 20 Feeding People May/June Restaurant confidential | Jan Hostyn July/August September/October November/December 24 Wine Maven by BGP Publishing Mary Bailey 9833 84 Avenue Edmonton, AB T6E 2G1 28 Kitchen Sink 780.431.1802 What’s new and notable Subscriptions are available for $25 per year. thetomato.ca On the cover: chef Christine Sandford, Biera. Curtis Comeau Photography photo. The Tomato | March April 2020 3 Flavours from all over the world are just minutes away from home. Grocery. Bakery. Deli. Café. Italiancentre.ca EDMONTON Little Italy | Southside | West End CALGARY Willow Park Fox Tower • 10228-104 Street bundokyeg.com @bundokyeg Modern Canadian Cuisine Dish gastronomic happenings around town drink up with davin a new private club Whisky expert Davin de Kergommeaux for edmonton business people has just published a new book and it’s a Consider it a rebranding—behind Edmonton City winner. -
Building a Community-Based Sustainable Food System
Building a Community-Based Sustainable Food System Case Studies and Recommendations Building a Community-Based Sustainable Food System Case Studies and Recommendations University of Michigan Urban & Regional Planning Capstone Project April 2009 Executive Summary The current global food system, while highly efficient in production, has produced many undesirable social and environmental impacts. Producers’ profit margins have significantly decreased over the last thirty years and agri- business organizations with global networks of production, processing, and distribution now dominate the food industry. Changing economic conditions have decreased the economic viability of small and medium-sized farms, increased fossil fuel consumption, reduced the number of farm-related local business and processing facilities and made the profession of farming less attractive to younger generations. In large part, food production has been removed from our communities, diminishing our collective knowledge of our region and agrarian practices. While the current food system offers consumers inexpensive food, the amount of processing, lengthy distribution channels, and global trade patterns favor prepared food that is calorie-rich but nutritionally deficient. Another challenge is that conventional food retail sources, such as grocery stores, are inequitably distributed throughout our communities. While middle and upper income neighborhoods have many grocery stores, cities such as Detroit, are often characterized as urban food deserts. In addition to large grocery chains and small markets, farmers markets, community supported agriculture (CSA) programs, and community gardens are emerging food suppliers within our communities that offer benefits for all and may specifically address the unmet needs of low-income residents. The food we eat has direct implications on our long-term health and the existing inequitable patterns of food retail disproportionally impact our poorest residents. -
New Irish Cuisine a Comprehensive Study of Its Nature and Recent Popularity
New Irish cuisine A comprehensive study of its nature and recent popularity An MSc thesis New Irish cuisine A comprehensive study of its nature and recent popularity Pedro Martínez Noguera [email protected] 950723546110 Study program: MSc Food Technology (MFT) Specialisation: Gastronomy Course code: RSO-80433 Rural Sociology Supervisor: dr. Oona Morrow Examiner: prof.dr.ing. JSC Wiskerke June, 2020 Acknowledgements I would like to express my sincere gratitude to various people without whom nothing of this would have been possible. First, thank you Oona for your fantastic supervision. Digging into the sociology of food has been truly eye-opening. Second, many thanks to all the warmhearted Irish people I have had the pleasure to meet throughout this journey: chefs, foodies, colleagues of the postgrad office at UCC, and the marvelous friends I made in Cork and Galway. Third, thanks to Irene and Gio. Their generosity deserves space on these lines. Finally, this thesis is especially dedicated to my family, my brothers and particularly my parents, for their incalculable support and for having let me freely pursue all my dreams. 3 Abstract Irish gastronomy has experienced a great transformation in the last couple of decades. High-end restaurants have gone from being predominantly French or British throughout the 20th century to depicting today a distinctive Irish tone. I have referred to this fashion as new Irish cuisine (NIC), a concept that attempts to enclose all fine-dining ventures that serve modern Irish food in Ireland and their common cooking ethos. This research has aimed to investigate thoroughly the nature of this culinary identity from a Bourdieuian perspective and to contextualize its emergence.