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South Tipperary Heritage Plan 2012-2016
South Tipperary Heritage Plan 2012-2016 “Heritage is not so much a thing of the past but of the present and the future.” — Michael Starrett Chief Executive, the Heritage Council South Tipperary Heritage Plan 2012-2016 TEXT COMPILED AND EDITED BY JANE-ANNE CLEARY, LABHAOISE MCKENNA, MIEKE MUYLLAERT AND BARRY O’REILLY IN ASSOCIATION WITH THE SOUTH TIPPERARY HERITAGE FORUM PRODUCED BY LABHAOISE MCKENNA, HERITAGE OFFICER, SOUTH TIPPERARY COUNTY COUNCIL © 2012 South Tipperary County Council This publication is available from: The Heritage Officer South Tipperary County Council County Hall, Clonmel, Co. Tipperary Phone: 052 6134650 Email: [email protected] Web: www.southtippheritage.ie All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission in writing of the publisher. Graphic Design by Connie Scanlon and print production by James Fraher, Bogfire www.bogfire.com This paper has been manufactured using special recycled fibres; the virgin fibres have come from sustainably managed forests; air emissions of sulphur, CO2 and water pollution have been limited during production. CAPTIONS INSIDE FRONT COVER AND SMALL TITLE PAGE: Medieval celebrations along Clonmel Town Wall during Festival Cluain Meala. Photograph by John Crowley FRONTISPIECE: Marlfield Church. Photograph by Danny Scully TITLE PAGE: Cashel horse taken on Holy Cross Road. Photograph by Brendan Fennessey INSIDE BACK COVER: Hot Horse shoeing at Channon’s Forge, Clonmel. Photograph by John D Kelly. BACK COVER: Medieval celebrations along Clonmel’s Town Wall as part of Festival Cluain Meala. -
15Th September
7 NIGHTS IN LISBON INCLUDINGWIN! FLIGHTS 2019 6th - 15th September www.atasteofwestcork.com Best Wild Atlantic Way Tourism Experience 2019 – Irish Tourism & Travel Industry Awards 1 Seaview House Hotel & Bath House Seaview House Hotel & Bath House Ballylickey, Bantry. Tel 027 50073 Join us for Dinner served nightly or Sunday [email protected] House in Hotel our Restaurant. & Bath House Perfect for Beara & Sheep’s Head walkingAfternoon or aHigh trip Tea to theor AfternoonIslands Sea served on Saturday by reservation. September 26th – 29th 2019 4 Star Country Manor House Enjoy an Organic Seaweed Hotel, set in mature gardens. Enjoy an Organic Seaweed Bath in one IARLA Ó LIONÁIRD, ANTHONY KEARNS, ELEANOR of Bathour Bath in one Suites, of our or Bath a Treatment Suites, in the Highly acclaimed by ornewly a Treatment developed in the Bath newly House. SHANLEY, THE LOST BROTHERS, YE VAGABONDS, Michelin & Good Hotel developed Bath House with hand Guides as one of Ireland’s top 4**** Manor House Hotel- Ideal for Small Intimate Weddings, JACK O’ROURKE, THOMAS MCCARTHY. craftedSpecial woodburning Events, Private Dining outdoor and Afternoon Tea. destinations to stay and dine saunaSet within and four ac rhotes of beaut tub;iful lya manicu perfectred and mature gardens set 4**** Manor House Hotel- Ideal for Small Intimate Weddings, back from the Sea. Seaview House Hotel is West Cork’s finest multi & 100 best in Ireland. recoverySpecial followingEvents, Private Diningactivities and Afternoon such Tea. award winning Country Manor Escape. This is a perfect location for discovering some of the worlds most spectacular scenery along the Wild ****************** Set withinas four walking acres of beaut andifully manicu cycling.red and mature gardens set Atlantic Way. -
'From Jammet's to Guilbauds': the Influence of French Haute Cuisine on the Development of Dublin Restaurants
Dublin Institute of Technology ARROW@DIT Books/Book Chapters School of Culinary Arts and Food Technology 2014-5 'From Jammet's to Guilbauds': The nflueI nce of French Haute Cuisine on the Development of Dublin Restaurants Máirtín Mac Con Iomaire Dublin Institute of Technology, [email protected] Follow this and additional works at: http://arrow.dit.ie/tschafbk Part of the Cultural History Commons, Oral History Commons, and the Social and Behavioral Sciences Commons Recommended Citation Mac Con Iomaire, M. (2014). 'From Jammet's to Guilbauds': The nflueI nce of French Haute Cuisine on the Development of Dublin Restaurants. In: Mac Con Iomaire, M. and E. Maher (eds.) 'Tickling the Palate': Gastronomy in Irish Literature and Culture. Oxford: Peter Lang. pp. 121-141. This Book Chapter is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@DIT. It has been accepted for inclusion in Books/Book Chapters by an authorized administrator of ARROW@DIT. For more information, please contact [email protected], [email protected]. ‘From Jammet’s to Guilbaud’s’ The Influence of French Haute Cuisine on the Development of Dublin Restaurants Máirtín Mac Con Iomaire Gastronomy, fashion and philosophy are probably what most immediately capture the public imagination globally when one thinks of France. The most expensive and highly renowned restaurants in the western world are predominantly French whereas, historically, Ireland has not traditionally associated with dining excellence. However, in 2011, the editor of Le Guide du Routard, Pierre Josse, noted that ‗the Irish dining experience is now as good, if not better, than anywhere in the world.‘ Nonetheless, Josse reminds us that ‗thirty years ago, when we first started the Irish edition, the food here was a disaster. -
Social Housing Construction Projects Status Report Q4 2019
Social Housing Construction Projects Status Report Q4 2019 May 2020 Rebuilding Ireland - Action Plan for Housing and Homelessness Quarter 4 of 2019: Social Housing Construction Status Report Rebuilding Ireland: Social Housing Targets Under Rebuilding Ireland, the Government has committed more than €6 billion to support the accelerated delivery of over 138,000 additional social housing homes to be delivered by end 2021. This will include 83,760 HAP homes, 3,800 RAS homes and over 50,000 new homes, broken down as follows: Build: 33,617; Acquisition: 6,830; Leasing: 10,036. It should be noted that, in the context of the review of Rebuilding Ireland and the refocussing of the social housing delivery programme to direct build, the number of newly constructed and built homes to be delivered by 2021 has increased significantly with overall delivery increasing from 47,000 new homes to over 50,000. This has also resulted in the rebalancing of delivery under the construction programme from 26,000 to 33,617 with acquisition targets moving from 11,000 to 6,830. It is positive to see in the latest Construction Status Report that 6,704 social homes are currently onsite. The delivery of these homes along with the additional 7,813 homes in the pipeline will substantially aid the continued reduction in the number of households on social housing waiting lists. These numbers continue to decline with a 5% reduction of households on the waiting lists between 2018 and 2019 and a 25% reduction since 2016. This progress has been possible due to the strong delivery under Rebuilding Ireland with over 100,000 (100,124) households supported to the end of Q4 2019 since Rebuilding Ireland in 2016. -
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. -
Copyrighted Material
Index A Arklow Golf Club, 212–213 Bar Bacca/La Lea (Belfast), 592 Abbey Tavern (Dublin), 186 Armagh, County, 604–607 Barkers (Wexford), 253 Abbey Theatre (Dublin), 188 Armagh Astronomy Centre and Barleycove Beach, 330 Accommodations, 660–665. See Planetarium, 605 Barnesmore Gap, 559 also Accommodations Index Armagh City, 605 Battle of Aughrim Interpretative best, 16–20 Armagh County Museum, 605 Centre (near Ballinasloe), Achill Island (An Caol), 498 Armagh Public Library, 605–606 488 GENERAL INDEX Active vacations, best, 15–16 Arnotts (Dublin), 172 Battle of the Boyne Adare, 412 Arnotts Project (Dublin), 175 Commemoration (Belfast Adare Heritage Centre, 412 Arthur's Quay Centre and other cities), 54 Adventure trips, 57 (Limerick), 409 Beaches. See also specifi c Aer Arann Islands, 472 Arthur Young's Walk, 364 beaches Ahenny High Crosses, 394 Arts and Crafts Market County Wexford, 254 Aille Cross Equestrian Centre (Limerick), 409 Dingle Peninsula, 379 (Loughrea), 464 Athassel Priory, 394, 396 Donegal Bay, 542, 552 Aillwee Cave (Ballyvaughan), Athlone Castle, 487 Dublin area, 167–168 433–434 Athlone Golf Club, 490 Glencolumbkille, 546 AirCoach (Dublin), 101 The Atlantic Highlands, 548–557 Inishowen Peninsula, 560 Airlink Express Coach Atlantic Sea Kayaking Sligo Bay, 519 (Dublin), 101 (Skibbereen), 332 West Cork, 330 Air travel, 292, 655, 660 Attic @ Liquid (Galway Beaghmore Stone Circles, Alias Tom (Dublin), 175 City), 467 640–641 All-Ireland Hurling & Gaelic Aughnanure Castle Beara Peninsula, 330, 332 Football Finals (Dublin), 55 (Oughterard), -
ROTYA 2017 Shortlists UPDATE for Press Release.Indd
Café of the Year Hotel Restaurant Restaurant with Best for Wine Best for Brunch Award of the Year Award Rooms Award Lovers Award Award Assassination Custard, George V, Aldridge Lodge, 64 Wine, Brother Hubbard North, Dublin 8 Ashford Castle, New Ross, County Wexford Sandycove, Dublin 1 County Mayo County Dublin Country Choice, Blairscove Restaurant, Cloud Café, Nenagh, County Tipperary Gregans Castle Hotel, Durrus, County Cork Chapter One, North Strand, County Clare Dublin 1 Dublin 3 Deanes Deli Bistro, Inis Meáin Restaurant Belfast La Fougere, & Suites, Aran Islands, Forest & Marcy, Eastern Seaboard Knockranny House Hotel, County Galway Dublin 4 Bar & Grill, Dooks Fine Foods, County Mayo County Louth Fethard, Tipperary MacNean House and Green Man Wines, Longueville House Hotel, Restaurant, Blacklion, Dublin 6 Hadskis, Firehouse Bakery, County Cork County Cavan Belfast Delgany, County Wicklow L’attitude 51 Wine Café, AN River Room Restaurant, QC’s Seafood Restaurant Cork Herbstreet Restaurant, L D Grow HQ, E ’S Galgorm Resort & Spa, and Townhouse, Dublin 2 R Waterford Ox, I Antrim Cahersiveen, County Kerry Belfast Meet Me In The Morning, Kalbos Café, Tavern at The Dylan Hotel, Rayanne House, Dublin 8 A Skibbereen, County Cork Dublin 4 Holywood, County Down Piglet Wine Bar, W 7 Dublin 2 Roberta’s, 1 Press Café, Dublin 2 A 0 The Catalina Restaurant, King Sitric Restaurant R 2 The National Print Museum, Lough Erne Resort, & Accommodation, Restaurant Patrick D S Dublin 4 Guilbaud, Dublin 2 San Lorenzo’s, County Fermanagh Howth, County Dublin Dublin 2 The Farmgate Café, The Lady Helen Restaurant, The Old Convent, The Black Pig, Old English Market, Cork Kinsale, Cork The Fumbally, Mount Juliet, Kilkenny Cahir, County Tipperary Dublin 8 Two Boys Brew, Whelehans, The Marker Hotel, The Tannery, Two Boys Brew, Dublin 7 Dublin 2 Dungarvan, The Silver Tassie, The shortlist Dublin 18 Dublin 7 County Waterford The Mitre, We’re excited to announce the shortlist for the all-new FOOD&WINE Awards 2017. -
Gluten Free Ireland Eating out in Ireland 2015 Digital Edition
Gluten Free Ireland Eating Out in Ireland 2015 Digital Edition www.glutenfreeireland.com facebook.com/glutenfreeireland twitter.com/gfireland pinterest.com/gfireland youtube.com/glutenfreeireland linkedin.com/company/gluten-free-ireland plus.google.com/+Glutenfreeireland Copyright © 2014 Gluten Free Ireland Limited All rights reserved. Although every effort is made to provide accurate information please do tell us if you see an error so we can improve our website and printed guides. NO part of this book may be reproduced, stored in a retrieval system or transmitted in any form or means electronic, mechanical, photocopying, recording or otherwise, without prior written permission of Gluten Free IrelandTM. Base map © Maproom at www.maproom.net Please remember, while the many venues listed have told us they cater for Coeliacs, we encourage you when ordering, to tell the staff that you are Coeliac in case of changes to Menu, Staff, Chef etc. and, as everyone has their own unique level of tolerance to Gluten, the final decision on eating or not eating is yours alone. To advertise in the Gluten Free Ireland Directory and website please go to www.glutenfreeireland.com/advertise Contents Introduction .......................................................... 11 How to Use this Guide ........................................... 13 Categories ............................................................. 14 Northern Ireland ................................................... 16 County Antrim ................................................... 16 -
Culinary Voices: Perspectives from Dublin Restaurants Author(S): Máirtín Mac Con Iomaire Source: Oral History, Vol
Oral History Society Culinary voices: perspectives from Dublin restaurants Author(s): Máirtín Mac Con Iomaire Source: Oral History, Vol. 39, No. 1, DISCRIMINATION (SPRING 2011), pp. 77-90 Published by: Oral History Society Stable URL: http://www.jstor.org/stable/25802217 . Accessed: 09/10/2014 13:50 Your use of the JSTOR archive indicates your acceptance of the Terms & Conditions of Use, available at . http://www.jstor.org/page/info/about/policies/terms.jsp . JSTOR is a not-for-profit service that helps scholars, researchers, and students discover, use, and build upon a wide range of content in a trusted digital archive. We use information technology and tools to increase productivity and facilitate new forms of scholarship. For more information about JSTOR, please contact [email protected]. Oral History Society is collaborating with JSTOR to digitize, preserve and extend access to Oral History. http://www.jstor.org This content downloaded from 210.212.93.44 on Thu, 9 Oct 2014 13:50:04 PM All use subject to JSTOR Terms and Conditions Spring2010 ORAL HISTORY 77 Culinary voices: perspectives from Dublin restaurants byMairtin Mac Con lomaire Abstract: Despite growing interest inculinary history and gastronomy in the last three decades, the use of oral historywithin the culinaryfield remains inan embryonic stage. By discussing the strengthof oral history,particularly when triangulatedwith other sources, and surveyingsome food related projects, the article focuses on the power of oral historyto capture the lifeexperiences of chefs, waiters, restaurateurs and diners. The article calls on curators of culinary librariesto build oral historyarchives which can be accessed electronically. -
TU Dublin School of Culinary Arts and Food Technology Newsletter Autumn 2019
TU Dublin School of Culinary Arts and Food Technology Newsletter Autumn 2019 Joint first place for David & Eugenia at International Competition. Congratulations to David Hurley and Eugenia Xynada from TU sisting both David and Eugenia throughout their preparations and Dublin, School of Culinary Arts and Food Technology who participation in this prestigious International competition. achieved joint first place in the student category of the Note by http://www2.agroparistech.fr/The-event.html Further report details Note contest which took place at AgroParisTech, Paris re- (AgroParisTech, Paris). cently. Both students are undertaking the Advanced Molecular https://www.dit.ie/newsandevents/news/archive2019/news/title175000en.html Gastronomy module on their programme studies. The final took Update (TU Dublin’s Newsletter) report. place following the 9th International Workshop of Molecular and Physical Gastronomy, attended by scientists and professors from 15 countries. Competitors from 20 countries were required to prepare dishes that used as many pure compounds as possible without fruits, vegetable, meat, fish or spices. The jury which included chef Patrick Terrien, Yolanda Rigault, Michael Pontif, and Sandrine Kault-Perrin, also evaluated the students on innovation, complexity and flavour. According to Dr. Roisin Burke, Senior Lecturer, TU Dublin, the dishes created by the two students met the judges' criteria. "David created a cocktail which appeared as Eggnog but tasted of bacon, and what appeared to be a bacon crisp but had a flavour of Eggnog. His main dish included a Note by Note beetroot protein cake, horseradish jelly and beetroot cremeaux. It was presented in the form of a meat muscle and put under a smoked filled lid." For her part, Eugenia created a Note by Note version of a breakfast dish with what appeared to be eggs, layered pork sausage and jellied beans, bacon flakes and the tomato element were created in the form of a Note by Note ‘Bloody Mary’ cocktail. -
Download the Q3 Combined Non Statutory Approved
Sector Property Reg Number Account Name Rating Address Line 1 Address Line 2 City/Town Eircode/Postal code County Owner(s) Total No. of Units B&Bs BBL13092 Avlon House B&B 4 Star Green Lane Dublin Road Carlow R93 NT26 Co. Carlow Thomas Donagher 4 B&Bs BBL11234 Brandon View House 4 Star Ballyling Lower Graiguenamanagh R95 E4PD Co. Carlow Helen Doyle 4 B&Bs BBL40132 Mulvarra House 3 Star Bauck Saint Mullins R95 FK63 Co. Carlow Tim Dawson 5 B&Bs BBL10025 An Crannóg 3 Star Cranaghan Ballyconnell H14 CX94 Co. Cavan John Dermody 4 B&Bs BBL10043 Bridge House 3 Star Tullylorcan Canningstown H16 X960 Co. Cavan Mary McCabe 4 B&Bs BBL10046 Clooneen House 3 Star Clooneen Belturbet Road Killeshandra H12 PP80 Co. Cavan Maura O'Reilly 4 B&Bs BBL13176 Dungimmon House 4 Star Ballyhugh Ballyconnell H14 AV62 Co. Cavan John Deegan 6 B&Bs BBL10047 Eonish Lodge 4 Star Eonish Killeshandra H12 E540 Co. Cavan Geraldine O'Reilly 4 B&Bs BBL10033 Fortview House 3 Star Drumbraun Cloverhill H14 X680 Co. Cavan Sean Smith 5 B&Bs BBL10032 Hawthorn Lodge 4 Star Monea Milltown H14 DX00 Co. Cavan Pauline Rodgers 4 B&Bs BBL10044 Hillview House Approved Corrick Cootehill H16 CH50 Co. Cavan Eileen Smith 4 B&Bs BBL22706 Killinagh House Approved Termon Blacklion F91 XR80 Co. Cavan Eileen Treacy 4 B&Bs BBL10026 Lake Avenue House 3 Star Port Bawnboy H14 YP73 Co. Cavan Catherine O'Reilly 3 B&Bs BBL10045 Riverside House Approved Errigal Cootehill H16 AW62 Co. Cavan Una Smith 4 B&Bs BBL10049 Teach Droim Coill 3 Star Tullyboy Kilnaleck A82 X288 Co. -
The Changing Geography and Fortunes of Dublin Haute Cuisine Restaurants, 1958-2008
Technological University Dublin ARROW@TU Dublin Articles School of Culinary Arts and Food Technology 2011-12 The Changing Geography and Fortunes of Dublin Haute Cuisine Restaurants, 1958-2008 Máirtín Mac Con Iomaire Technological University Dublin, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschafart Recommended Citation Mac Con Iomaire, M. (2011). The Changing Geography and Fortunes of Dublin's Haute Cuisine Restaurants, 1958-2008. Food, Culture and Society: An International Journal of Multidisiplinary Research. Vol. 14, Issue 4, pp. 525-545. This Article 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 Articles 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 06 Mac Con Iomaire FCS 14.4:Layout 1 19/7/11 10:52 Page 525 Food, Cultur&e Society volume 14 issue 4 december 2011 The Changing Geography and Fortunes of Dublin’s Haute Cuisine Restaurants, 1958–2008 Máirtín Mac Con Iomaire Dublin Institute of Technology Abstract This paper considers the changing geography and fortunes of Dublin’s haute cuisine restaurants over the last half century, placing them within both a national and international context. Ireland’s place within the global story of food is discussed, and the paper illustrates links between Dublin and European and global trends. The paper shows that in the 1950s, Dublin could be seen as the gastronomic capital of the British Isles.