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  • Kinsale Gourmet Academy with David Rice | Robert Jacob | TheTaste.ie
    in London A large focus for this new state of the art cookery school will be building on their reputation in catering for private groups and corporates and work with them to design a bespoke course to suit their needs and objectives that will include a teambuilding element adding in meeting time or other activities But Individuals will also be able to book into scheduled courses which will range from half day one day two day and 5 day courses Classes will be kept small to ensure that students receive the best quality and one to one tutoring Cooking should be accessible to everyone and I hope to demystify complicated cooking techniques in a fun and relaxed environment says David The new Gourmet Academy will without doubt puts Kinsale firmly on the map as a culinary food destination and being able to offer gourmet tour groups a further reason to visit and stay in Kinsale whilst incorporating a food demonstration or hands on session as well as all the other elements on offer Food tourism is a growing sector within Failte Ireland s remit and the 18th Century 40 acre Estate offers all the luxuries you would expect in any 5 star setting in a prime location with unique themed rooms 2 self catering coach houses and impeccable service It has attracted a blue chip clientele for the past 10 years that is looking for that special unique ambiance and quality that you cannot get by other standard offerings The new Kinsale Gourmet Academy will certainly compliment that not to forget world class activities locally including the Old Head Golf Course the picturesque fishing village of Kinsale with it s many award winning eating establishments such like Martin Shanahan s Fishy Fishy Restaurant and all will make it unique in the Irish cookery school market So if you have your own group of friends or work colleagues or just your good self and would like to expand your culinary repertoire then this is where you should be heading For further information Web www kinsalegourmetacademy com Location Ballinacurra House Kinsale Co Cork Ireland Phone 353 0 21 4779040 E mail info ballinacurra com Competition For your chance to win a Voucher for 2 to one of their one day course value 290 00 simply follow tweet jacobscrackers9 on Twitter using the hashtag kinsalegourmetacademy and enter your details below Kinsale Gourmet Academy Competition on TheTaste ie indicates required Email Address First Name Last Name Share this Twitter Facebook Email You may also like The New Kid on the block The Greenery on Lennox street Donnybrook village by Robert Jacob 3 Jan 2015 Afternoon Delight at The Shelbourne 26 Jan 2015 TheTaste on Newstalk The Pat Kenny Show Every Monday at 11 30 4 Feb 2015 Follow Next story The Dean Hotel Sophie s Restaurant Bar Dublin by Kate Louise Barry Previous story The New Kid on the block The Greenery on Lennox street Donnybrook village by Robert Jacob Signup to TheTaste ie

    Original URL path: http://thetaste.ie/wp/kinsale-gourmet-academy-with-david-rice-by-robert-jacob/ (2015-02-21)
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  • Samphire Restaurant Review | Chef Tom Walsh | TheTaste.ie
    the food The mains arrived a saddle of the most succulent Wicklow venison surrounded by rosti potatoes divine compressed figs with pickled carrots in a beautiful blackberry jus Next up was the Tortelonni of Lobster with King Scallops nestled in a langoustine and chilli broth with delicate crisp leeks and micro coriander Something a little different and the chilli really brought the lobster to life For dessert we chose a Coconut meringue with a mango mousse and exotic sorbet to boot light refreshing and once again presented with great care The Deconstructed Vanilla bean Cheesecake topped with honeycomb biscuit and forest berries filling was a modern take on a traditional dish and a superb finish to the meal We chose a 2011 Albizua Tempranillo Rioja which Eric recommended and this was a perfect pairing over dinner Tom Walsh s food is like a beacon that draws people from all over and is the unique selling point of Samphire The food on offer here is nothing short of five star and if this was set in the city centre it would be booked out ever night This is a unique taste we highly recommend Samphire Restaurant The Waterside Hotel Donabate Co Dublin To book Call 01 8436153 or Email info samphire ie Facebook https www facebook com Samphirethewaterside Twitter https twitter com SamphireDublin Share this Twitter Facebook Email Tags Chef County Dublin Donabate Restaurant Review Samphire Tom Walsh Waterside Hotel You may also like Festive Wilde Westbury Review 25 Nov 2014 Savour Salthill s Newest Restaurant The Fisherman 6 Jan 2015 Golden Brown Wins Best Cocktail in the Dublin Cocktail Festival 21 Oct 2014 Follow Next story The Original Sunday Roast Recipe by Richie Wilson of Fire Restaurant Previous story Scholars Townhouse Hotel and Restaurant Review by Colette Cunningham Signup to

    Original URL path: http://thetaste.ie/wp/samphire-restaurant-review/ (2015-02-21)
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  • Scholars Townhouse Hotel Review | TheTaste.ie
    Hazelnuts and Chocolate This dessert is cooked to order and takes 15 minutes The staff will inform you of this Very much worth the wait in my opinion White Chocolate Noilly Pratt Panna Cotta Chocolate Chai Tea Sorbet Orange Caramel and Chocolate Sauce Our wine of choice was a Spanish Albariño Genio y Figura 2013 Rias Baixas NW Spain For any wine purists out there it s like art you just know what you like As a mainly Sauvignon Blanc lover new world preferably I am trying new grape varieties and countries I was too stuck in my ways but not any more The restaurant was full as we left which is a testament to the wonderful food and hospitality offered Scholars Townhouse Hotel is now a firm favourite of ours yes even after two visits and you should make it a destination to visit if you are in Drogheda with the bonus of staying over too Sincere thanks once again to Eugene Mark Michael and all the staff for a great evening of fine food and wine Colette Cunningham Based in Drogheda on the North East Coast of Ireland I bake a lot collect cookbooks love to travel and eat out If you have a cooking baking related product you would like me to review please contact me at cunningham dot colette at gmail dot com All opinions and comments will be an honest appraisal and where I have received items for review purposes I will clearly state this in any Blog Post Web http cakesbakesandotherbits com Twitter https twitter com JustcallmeLette Share this Twitter Facebook Email Tags Award Winning Best Hotel Restaurant Chef Michael Hunter Colette Cunningham Drogheda Hotel Irish Restaurant Awards 2014 Scholars Scholars Townhouse Hotel and Restaurant Review by Colette Cunningham You may also like Slick

    Original URL path: http://thetaste.ie/wp/scholars-townhouse-hotel-restaurant-review-colette-cunningham/ (2015-02-21)
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  • In the King’s Kitchen by Robert Jacob - TheTaste.ie
    I would say a blessing You have to embrace it and be grateful There is no point in allowing it to intimidate you as it does drive a huge amount of customers your way as well as incoming foreign journalist who are on the look out for what s new fresh and where is the quality Your book gives back to the food producers behind Chapter One how important is it to you and have they played a part in the success of the restaurant Indeed my menu is a patch work quilt of my suppliers They form part of the big Irish food family and I appreciate their passion I know when I get products from them they strive to ensure how beautiful they can make it as opposed to how much profit is there in it for them and this gives me a huge reassurance for at the end of the day all cooking starts with the shopping As to the success of the restaurant there are three elements to take into account Firstly all the staff that have passed through here constantly pushing standards Our Suppliers and our Customers Looking to the future is there any dreams left to fulfill In a perfect world I would love to think that I could go on to another level and get another star What are your views on Ireland as a food destination It has an increasing appeal and the food scene is changing and certainly on it s way up The premier produce of Ireland is second to none and we must move forward in premiumising our products It has provenance and tells a story As a small island there is a great food family out there the soul and spirit within that community is so strong and I can see it getting stronger I hope that in a decade we will be blessed to be one of the greatest food country in the world Can you tell us a little about your Christmas celebrations and what it means to you Personally and physically it is a huge burden of relief after working all the hours god sent for the past months We close for two weeks and primarily it is having the time off and spending it with my family My thought process for the Christmas meal is to keep it simple I usually opt for the traditional turkey as I refuse to eat it at any other time It would have to be a bronze free range organic bird with 3 4 simple accompaniments I would also waver on something like duck with a good punchy red cabbage good roast potatoes and bread sauce Pushing the boat out I might go for something decadent and treat myself to some White truffle or skewered foie gras with chestnut The next day I really like capon stuffed with spinach brioche and foie gras It is Christmas after all and this is a rare treat so be good to

    Original URL path: http://thetaste.ie/wp/kings-kitchen-robert-jacob/ (2015-02-21)
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  • Dylan McGrath: All about innovation - TheTaste.ie
    things that are a bit more quirky More than ever restaurants are relying on the loyalty of their customers and Dylan agrees You ve got to remember just how small Ireland is A lot of restaurants in other countries don t rely on repeat business quite like we do If we fail to be consistent and fail to make people feel like we ve given them value they won t come back It appears that some restaurants around town are better at executing excitement and value than others I think a lot of places overprice what they re presenting People are trying to produce something really good but they re getting a little confused along the way We need to be very good in Dublin because it s a very unforgiving town We have to be more consistent the standard of the food has to be so high here to bring people back Dylan has travelled the world and draws inspiration from international cuisine But for him it s all about bringing the best of abroad home and making it better A lot of people go off see a model in somewhere like America and then come back and do a weak version of it Blind copying just doesn t work It s important that you improve on the model and that you make it relevant to the city you re using it in The customers are coming back for seconds night after night in his bustling restaurants It s clear that he s found a winning formula but when asked how he s helped influence the dining scene in Dublin he s nothing but humble That s hard to say I think the diners would be better at explaining that one I think I ve pushed the boundaries further than I thought possible from having one restaurant that was of a specific type and being focused solely on fine dining to moving forward and doing some things that people said couldn t be done I ve been really innovative in Rustic Stone and I m looking at developing further there There are people that come from all over the country to eat in Fade Street and see what we do there and I m very blessed to have that I ve been hugely successful in getting people excited about new things and hopefully the next year and a half will be as productive as the last few years With innovation dominating the conversation we wonder what he s got up his sleeve and where he ll take us next At the moment I m working on a development kitchen that will allow me to work with my staff on a purely training basis so that the group we ve established can move forward I m also looking at a derivative of a steakhouse but without using steak and I m looking at a fresh fish concept I want to try new things bringing the already successful restaurants further It

    Original URL path: http://thetaste.ie/wp/dylan-mcgrath-innovation/ (2015-02-21)
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  • A celebration of L’Ecrivain - TheTaste.ie
    Ecrivain is famous for She has been known to treat her guests like family greeting them personally and maintaining the comfort and atmosphere that L Ecrivain is famous for While it s popular to advise against husband and wife partnerships Derry and Sallyanne are clearly a winning combination They have created something special in L Ecrivain While along with Michelin star status often comes a stigma of stuffiness L Ecrivain has been described as focused on delivering pleasure and seeming to specialise in happiness It s undeniable that they have found the secret to success GIVING BACK Times haven t always been easy for the duo As many are aware they were shaken by the tragic death of their son Andrew last year and that loss has had an astounding effect on the family Our hearts went out to the Clarkes and still do But through the toughest time any family could possibly endure they have drawn strength and inspired our community They ve talked openly about their loss allowing Ireland a glimpse of what they ve experienced They have spoken to their guests about their experience and undoubtedly touched many lives through their openness They re also giving back in a big way Derry is now involved in Console a national suicide prevention charity He s set to participate in the Paris2Nice charity cycle next month cycling over 700 kilometres and raising nearly 30 000 already They are advocates for suicide prevention bringing a sensitive subject to the fore and doing their best to make a difference AN APPLAUSE L Ecrivain is an icon in the Dublin restaurant scene It s one of the longest standing Michelin starred restaurants in the country After years of success and countless satisfied customers they have deservingly gained many accolades To the Clarkes

    Original URL path: http://thetaste.ie/wp/celebration-lecrivain/ (2015-02-21)
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  • Cleaver East by Michelin Star Chef Oliver Dunne New Menu
    luxurious options that must be tried If you want to try the certified best beef on earth you will find Wagyu Striplion on the menu which is priced at 59 however the selection of mains start from only 17 50 which taking into an account that Oliver Dunne is a Michelin Star Chef is fantastic value We would recommend the 300g Rare Breed Pork T Bone Slow Cooked Butternut Squash Chorizo and Pork Shoulder Sausage Caramelised Pink Lady Apples Main Courses Spinach and Buffalo Milk Ricotta Cannelloni with Muscat Pumpkin Basil Pesto and Buttered Greens 17 50 Roast Organic Salmon Herb Gnocchi Poached Hens Egg with Parmesan and Pine Nut 19 95 Butter Poached Corn Fed Chicken Breast with a Sage and Parmesan Crust Carrot and Anise Puree Thyme Jus 21 00 Pan Fried Hake with Smoked Haddock Brandade Lemon Gel Spring Onion and Pistachio Dressing 22 50 Roast Fillet of Cod with Sweet and Sour Piquillo Peppers Chorizo and Almond Minestrone 23 95 300g Rare Breed Pork T Bone Slow Cooked Butternut Squash Chorizo and Pork Shoulder Sausage Caramelised Pink Lady Apples 24 00 Beef Cuts Hand Selected Angus Rib Eye Beef 225g 8oz Pure Breed Black Angus 26 00 Fed organic grains and hung for 28 days 8 00 Early Bird Supplement 21 Day Fillet 200g 7oz of Herefordshire Beef 28 00 Grass fed and sourced from a selection of top class farmers from the South Leinster Region Himalayan Salt Cured Striploin 300g 11oz Glenarm Shorthorn 34 00 Grass fed and hung in a lined chamber of Himalayan Salt Rock for 40 days Bone in Cote du Bouef for 2 725g 26oz Hand Selected Angus Beef 50 00 Naturally grass fed from Slaney Valley hung in the traditional manor of 28 day on the bone Wagyu Striploin 200g 7oz Grade 9 Australian Wagyu Beef 59 00 C This uber luxurious product is revered as the best beef on earth We serve a Sashi Marbling Grade 9 the highest quality beef available outside of Japan Lastly for Dessert which range from 7 50 up to 9 50 no matter what dessert you end up choosing you will be presented with a work of art the design of the dishes are at a very high standard However the stand out dessert has to be the Vanilla Bean Panna Cotta Blackberry and Lemon Curd Cinnamon Crumb Desserts Vanilla Bean Panna Cotta Blackberry and Lemon Curd Cinnamon Crumb 7 50 Cleaver East Tiramisu Chocolate and Almond Crumb Espresso Gel 7 50 Dark Chocolate Ganache Peanut Butter Mousse Peanut Crumb and Pear Meringue 7 50 Carrot Cake Cream Cheese Frosting Pistachio Snow Pistachio Ice Cream 7 50 Selection of Irish Artisan Cheese Spiced Pear Chutney Cheese Crackers 9 50 We asked Oliver which of the dishes on the new menu he was most proud of he said at the moment the Glenarm Shorthorn Himalayan Salt Cured Striploin is absolutely fantastic and the flavour of the beef is hard to beat The standard of

    Original URL path: http://thetaste.ie/wp/year-surveying-irish-tastes-cleaver-east-reveals-first-menu/ (2015-02-21)
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  • Ireland's growing foodie culture by Nick Munier - TheTaste.ie
    of fresh ingredients mostly attributed to our god awful weather there are some perks to masses of rainfall on our very doorsteps Its thanks to these bountiful ingredients that we are able to produce and serve dishes in restaurants that I believe are as good if not better than our foreign counterparts A point reinforced during a recent trip to Paris when I noticed the use of Irish bred beef on the expansive French menus With the explosion of a new fresh culinary revolution came a wave of dynamic new food critiques to the horizon the food bloggers Ladies and gents who not only hold a passion for food and dining out but who also have their fingers very much on the pulse of the go to places across Ireland and beyond Without them I firmly believe that the standards in the restaurant and hotel industries in this country would not be as high as it is today The emergence of the Pop up restaurant new casual dining establishments and our renewed found love of baking mainly thanks to Mary Berry et al has put us in a great position to show off what we can do I firmly believe that shows like Masterchef shameful plug has helped with encouraging people to think outside of the box and try new dishes to impress family and friends alike In days of yonder it may have been an insult to buy a loved one a voucher to attend a cookery school however fast forward to the era of the foodie and its deemed a romantic gesture or treat It helps that the standard of cookery schools are second to none with notable mention of course to the Ballymaloe cookery school which is still regarded as one of the best in the world So you may ask who is the new Irish Foodie Its anybody with an interest passion in eating fresh quality ingredients be it at home or dining out everyone can cook so get down to your local supermarket artisan supplier butcher read up cook and enjoy your masterpiece or better still try a new found restaurant or cafe every month The foodie is an epidemic of monumental proportion and thankfully for me its an epidemic that I am happy to see spread Nick Munier is a much loved Restauranteur Artist and TV personality having worked on RTE s Masterchef Ireland and ITV s Hells Kitchen Nick has worked with many of the most respected and esteemed chefs in the world along with working in some of Britain and Irelands most high profile establishments He is passionate about food and writing having written his own account of over 20 years experience at front of house in his book Boiling Point Adventures in the restaurant Game is proud to be a monthly contributor on thetaste ie Follow Nick on Twitter https twitter com NickMunier Share this Twitter Facebook Email Tags Foodie Culture Ireland Nick Munier You may also like Buttermilk Panna Cotta

    Original URL path: http://thetaste.ie/wp/irelands-growing-foodie-culture-nick-munier/ (2015-02-21)
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