Notable Pubs in Dublin
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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.. -
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. -
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. -
'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. -
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. -
'From Jammet's to Guilbauds': the Influence of French Haute Cuisine
Technological University Dublin ARROW@TU Dublin Books/Book Chapters School of Culinary Arts and Food Technology 2014-5 'From Jammet's to Guilbauds': The Influence of rF ench Haute Cuisine on the Development of Dublin Restaurants Máirtín Mac Con Iomaire Technological University Dublin, [email protected] Follow this and additional works at: https://arrow.tudublin.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 Influence of rF ench 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@TU Dublin. It has been accepted for inclusion in Books/Book Chapters 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 ‘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. -
(Public) 12/12/2011, 17.00
Public Document Pack DÚN LAOGHAIRE-RATHDOWN COUNTY COUNCIL Minutes of the County Council held in the County Hall, Marine Road, Dun Laoghaire, Co. Dublin on Monday, 12 December 2011 at 5.00 pm PRESENT Bailey, John F Joyce, Tom Bailey, Maria Lewis, Hugh Baker, Marie Marren, Donal Bhreathnach, Niamh McCarthy, Lettie Boyhan, Victor Murphy, Tom Brennan, Aoife O'Callaghan, Denis Devlin, Cormac O'Dea, Jim Dillon Byrne, Jane O'Keeffe, Gearoid Fitzpatrick, Stephen Richmond, Neale Fox, Tony Saul, Barry Halpin, Melisa Smyth, Carrie Hand, Pat Stewart, Patricia Horkan, Gerry Tallon, Grace Humphreys, Richard Ward, Barry An Cathaoirleach, Councillor John F. Bailey presided. OFFICIALS PRESENT Owen Keegan (County Manager), Kathleen Holohan (Deputy Manager and Director of Planning), Tony Pluck (Director of Corporate Services & IT), Charles Mac Namara (Director of Housing), Frank Austin (Director of Water & Waste Services), Tom McHugh (Director of Transportation), Gerard Hayden (Director of Human Resources & County Development Board), Richard Shakespeare (Director Of Environment, Culture & Community), Helena Cunningham (Director of Finance), Andrée Dargan (County Architect), John Guckian (Senior Executive Officer Environment, Culture & Community), Ian Smalley (Administrative Officer, Corporate Services) and Pamela Graydon (Senior Staff Officer Corporate Services) C/1017/11 Vote of Condolence A vote of condolence was passed with the family of Mr. Dave Gorman R.I.P., Executive Engineer, Transportation Department. A vote of condolence was passed with the Irish Jewish Community and the family of Justice Hubert C. Wine R.I.P., District Judge in Dún Laoghaire. A vote of condolence was passed with the family of Mrs. Annette Cleary R.I.P., Community Activist in the Shankill Area. -
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. -
(MM) Colin O'daly (CD) PDF Creator- Pdf4free
Edited Interview with Colin O'Daly at his home (24/112008) Mairtin Mac Con Iomaire (MM) Colin O'Daly (CD) 1. MM: So I suppose when and where you born? 2. CD: Born here in Dublin in 23'd September, 1952. 3. MM: 1952 right. That makes you now, you're fifty-six this year, fifty-five now, and you'll be fifty-six next September, so yes you're just fifty-five. 4. CD: I grew up in the north side of Dublin and my father was in aviation so we lived at the airport. 5. MM: You lived actually at the airport? 6. CD: In the airport on the background, it was Colinstown in those days. 7. MM: Named after yourself, it's as if you owned the place (laugh). 8. CD: I remember my father going out the winter in the snow to pull the aircraft out of the snow; he was in the crash team. He was one of the fust people, his father didn't speak to him, you know, when he said he was going into aviation, to an airfield out in Dublin airport and he had a good job in the civil service at the time, his father thought he was mad you know. If planes were meant to fly, you know. 9. MM: Yeah a different time wasn't it. So your father had been in the civil service first and then took an idea for aviation in exciting times when it was only starting off? 10. CD: He was doing architecture and engineering and craftsmanship, all that kind of stuff, you know, so that's when he went to work in the airport. -
Great Chefs® of the World©
GREAT CHEFS® OF THE © WORLD Episode Appetizer Entrée Dessert Episode 101 Honduran Scallop Veal Chops with Sage Sauce Pithiviers On DVD Ceviche Stéphane Bois Pierre Castagne Douglas Rodriguez Le Patio Le Perroquet “World” # 1 Aquarela Village St. Jean St. Maarten El San Juan Hotel St.-Barthélemy Puerto Rico Episode 102 Curried Nuggets of Swordfish with Soy-Ginger Banana Napoleon with On DVD Lobster Beurre Blanc Chocolate Sabayon Norma Shirley Scott Williams Patrick Lassaque “World” # 1 Norma at the Wharfside Necker Island Resort The Ritz-Carlton Cancun Montego Bay, Jamaica Necker Island, BVI Mexico Episode 103 Seared Yellowfin Tuna Caribbean Stuffed Lobster Pineapple Surprise On DVD and Tuna Tartare on Ottmar Weber Rolston Hector Greens Wilted in Sage Ottmar’s at The Grand The St. James’s Club “World” # 1 Cream Pavilion Hotel Antigua Michael Madsen Grand Cayman Great House Villa Madeleine St. Croix Episode 104 Black Bean Cake and Lamb Chop with Mofongo and Turtle Bay’s Chocolate On DVD Butterflied Shrimp with Cilantro Pesto Banana Tart Chili Beurre Blanc Jeremie Cruz Andrew Comey “World” # 2 Janice Barber El Conquistador Resort Caneel Bay Resort The White House Inn Puerto Rico St. John St. Kitts Episode 105 Foie Gras au Poireaux Swordfish Piccata Chocolate-layered Lime On DVD with Truffle Vinaigrette David Kendrick Parfait with Raspberry Pierre Castagne Kendrick’s Coulis “World” # 2 Le Perroquet St. Croix Josef Teuschler St. Maarten Four Seasons Resort Nevis Episode 106 Garlic-crusted Crayfish Baked Fillet of Sea Bass with Chocolate Floating -
Amsterdam, Netherlands Overview Introduction
Amsterdam, Netherlands Overview Introduction Tell anyone you're going to Amsterdam and there's a fair chance they'll either sigh with envy or give you a sly nod. Amsterdam's reputation for tolerance laced with sin precedes it, but equally renowned are its scenic and cultural attractions. Amsterdam hotels are known for their cleanliness and hospitality, its restaurants offer world cuisine, and along the city streets is a shopper's paradise. Most visitors fall in love with the city and return again and again. Amsterdam is nourished by a wealth of museums, concert halls, and avant-garde theater and dance venues. Its relaxed and tolerant attitudes draw those looking for a creative, anything-goes atmosphere. Large numbers of beautiful tree-lined canals are bordered by streets with rows of narrow, gabled houses and 17th-century warehouses, making Amsterdam an architectural treasure trove. Amsterdam is much smaller in population (but no less interesting) than many European capitals. As a result, much of the city center can be comfortably explored on foot—or, if you want to look like a true local, by bicycle. Highlights Sights—The Westerkerk (West Church) on the Prinsengracht and the spectacular view from its tower; gabled mansions on the 17th-century canal ring inside the Singelgracht; the Anne Frank Huis; the Red Light District; Amsterdam-Noord. Museums—Rembrandts at the Rijksmuseum; the Van Gogh Museum; the Stedelijk Museum. Memorable Meals—Smoked eel at Haesje Claes; french fries with mayonnaise or peanut-butter sauce from the rear end of the Albert Cuyp Markt; rijsttafel at Tempo Doeloe; salted or pickled herring from one of the fish stands along the canals; traditional Dutch fare at Moeders; international dishes from Food Hallen. -
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.