Online cooking camp
Chef Shane Smith has announced a fun online cooking experience in partnership with Glenilen Farm, taking place in July.
They will be bringing two virtual cooking camps to homes across Ireland with the aim of empowering children, teens and young adults with the skills to prepare and cook healthy, homemade, fuss-free food at home.
The interactive classes, hosted live from Shane's Online Cookery school, will feature an array of recipes, including fish finger hot dogs, decadent chocolate yoghurt brownies, a zesty and spicy chicken salad, and strawberry & cream sandwiches.
Five out of the 10 weekly recipes will showcase products from Glenilen Farm's beloved west Cork-based yoghurt range. As an added bonus, each week a Star Chef will be selected to win a fabulous Glenilen goodie bag.
Chef Shane Smith & Glenilen launch online for summer cooking camp.
Camp times
The camps will be conducted via Zoom, running from Monday 10 July to Friday 14 July, and Monday 17 July to Friday 21 July.
Each day, the 90-minute classes start at 9.30am, with step-by-step guidance, handy recipe cards and a pre-provided shopping list to ensure seamless participation.
Priced at €24.99 for the weekly camp – less than €5 per day – participants can also enjoy the convenience of accessing class recordings for playback at their leisure. With a suggested age range of 10 to 16 years, parental supervision is advised.
Go to chefshanesmith.ie.
Dining Al Fresco in Waterford
With panoramic seascapes of the Atlantic at the Cliff House Hotel’s Bar Restaurant & Terrace in Ardmore, Co Waterford.
The location doesn’t get much better than this, with a dining vista where the Irish Sea meets the Atlantic Ocean. The Bar Terrace’s menu showcases delicious dishes inspired by Ardmore’s bountiful land and sea, and is designed to be enjoyed on the hotel’s impressive terrace.
The veranda outdoor dining area at Cliff House Hotel, Waterford.
Powered by local ingredients sourced from regional producers and suppliers, each meal celebrates this charming village’s splendid gastronomic heritage.
For bookings and more, go to cliffhousehotel.ie.
Reopening of Bridge House in Kilkenny
The Neville Group has announced the reopening of the historic Bridge House, an exciting addition to the renowned Kilkenny River Court Hotel.
This historic former Dower house, located on St John's Bridge, has been restored to its former glory following a devastating fire in 2018, thanks to a €2m investment from The Neville Group. With 12 impeccably designed bedrooms, a parlour overlooking Kilkenny Castle, and the original dining room that will feature a fine-dining restaurant.
The appointment of Keith and Carmel Boyle to lead the culinary and front of house team is a very welcomed announcement. Hailing from their Michelin-recommended restaurant Lady Anne at Creamery House.
Visit rivercourthotel.com/TheBridgeHouse for more.
Seasonal Supper Club at Killruddery, Wicklow
Killruddery’s Seasonal Supper Club takes place weekly on Friday or Saturday evenings in The Grain Store and new dates for autumn and winter have just been released.
The menu is inspired by the abundance of produce from Killruddery’s Walled Garden, farm and carefully-selected local producers.
Head chef Niall O’Sullivan and his team prepare a vegetable and estate-reared, meat-focused menu for guests to enjoy in the atmospheric and award-winning 19th century Grain Store.
Seasonal Supper Club at Kilruddery Estate, Wicklow.
With various sitting times, it costs €65 per person for a four-course set, sharing-plate style menu, complete with a glass of bubbles with a botanical flourish.
Advance booking is essential, so head over to killruddery.com now if you're interested!
Euro-Toques Young Chef of the Year competition finalists announced
The semi-finals of the Euro-Toques Young Chef of the Year competition, presented by principal partners La Rousse Foods took place on Sunday 25 June 2023 at Dublin Cookery School, Blackrock, Co Dublin.
Growing from strength to strength, the competition, which is open to professional young chefs under the age of 28, has firmly established itself as Ireland’s premier competition.
Joining head of the young chef committee Gareth Mullins of Anantara (The Marker Dublin), this year’s guest judges for the semi-finals stage were Danni Barry of Ballynahinch Castle, Co Galway, Kevin Burke of Library Street, Dublin and Robbie Krawczyk of Restaurant Chestnut, Ballydehob Co Cork.
Congratulations to the six young chefs who are through to the next round - and final - of the competition:
Adam Walsh from 1826 Adare, Co Limerick.Conor Morrissey from Glovers Alley, Dublin.Leticia Miranda from Mae Restaurant, Dublin.Marcell Palfalusi from Thyme Restaurant, Co. Athlone.Matthias Beuque from Restaurant Patrick Guilbaud, Dublin.Shauna Murphy from Terre, Co Cork.New seasonal menu launches at The K Club
Executive chef, Philip Brazil, and hotel head chef Marek Zboril have launched a fantastic new seasonal menu in The Barton - the signature restaurant in The K Club.
You’d expect nothing less than five-star quality from the restaurant, in terms of food and service, and this experience exceeds expectation.
What’s so nice about The K Club is its ethos towards top-tier hospitality and the enjoyment of its guests, which is echoed in The Barton’s new seasonal menu.
The menu itself is a weighty reminder of the abundance of incredible food producers in Ireland, as the provenance of dishes covers the length and breadth of the country, with more local produce also included.
Highlights include: Cooleeney Farmhouse warm goats cheese, poppy seeds, poached rhubarb, buckthorn & sourdough tuille; and Pan-fried whole Atlantic black sole, sorrel, tomato and blue mussels beurre blanc.
Visit kclub.ie for more.
Read more
Light bites: cocktail honours, Ballymaloe Relish and Two Green Shoots
Light bites: golden bunnies, crispy onions and tasty chocolates
Online cooking camp
Chef Shane Smith has announced a fun online cooking experience in partnership with Glenilen Farm, taking place in July.
They will be bringing two virtual cooking camps to homes across Ireland with the aim of empowering children, teens and young adults with the skills to prepare and cook healthy, homemade, fuss-free food at home.
The interactive classes, hosted live from Shane's Online Cookery school, will feature an array of recipes, including fish finger hot dogs, decadent chocolate yoghurt brownies, a zesty and spicy chicken salad, and strawberry & cream sandwiches.
Five out of the 10 weekly recipes will showcase products from Glenilen Farm's beloved west Cork-based yoghurt range. As an added bonus, each week a Star Chef will be selected to win a fabulous Glenilen goodie bag.
Chef Shane Smith & Glenilen launch online for summer cooking camp.
Camp times
The camps will be conducted via Zoom, running from Monday 10 July to Friday 14 July, and Monday 17 July to Friday 21 July.
Each day, the 90-minute classes start at 9.30am, with step-by-step guidance, handy recipe cards and a pre-provided shopping list to ensure seamless participation.
Priced at €24.99 for the weekly camp – less than €5 per day – participants can also enjoy the convenience of accessing class recordings for playback at their leisure. With a suggested age range of 10 to 16 years, parental supervision is advised.
Go to chefshanesmith.ie.
Dining Al Fresco in Waterford
With panoramic seascapes of the Atlantic at the Cliff House Hotel’s Bar Restaurant & Terrace in Ardmore, Co Waterford.
The location doesn’t get much better than this, with a dining vista where the Irish Sea meets the Atlantic Ocean. The Bar Terrace’s menu showcases delicious dishes inspired by Ardmore’s bountiful land and sea, and is designed to be enjoyed on the hotel’s impressive terrace.
The veranda outdoor dining area at Cliff House Hotel, Waterford.
Powered by local ingredients sourced from regional producers and suppliers, each meal celebrates this charming village’s splendid gastronomic heritage.
For bookings and more, go to cliffhousehotel.ie.
Reopening of Bridge House in Kilkenny
The Neville Group has announced the reopening of the historic Bridge House, an exciting addition to the renowned Kilkenny River Court Hotel.
This historic former Dower house, located on St John's Bridge, has been restored to its former glory following a devastating fire in 2018, thanks to a €2m investment from The Neville Group. With 12 impeccably designed bedrooms, a parlour overlooking Kilkenny Castle, and the original dining room that will feature a fine-dining restaurant.
The appointment of Keith and Carmel Boyle to lead the culinary and front of house team is a very welcomed announcement. Hailing from their Michelin-recommended restaurant Lady Anne at Creamery House.
Visit rivercourthotel.com/TheBridgeHouse for more.
Seasonal Supper Club at Killruddery, Wicklow
Killruddery’s Seasonal Supper Club takes place weekly on Friday or Saturday evenings in The Grain Store and new dates for autumn and winter have just been released.
The menu is inspired by the abundance of produce from Killruddery’s Walled Garden, farm and carefully-selected local producers.
Head chef Niall O’Sullivan and his team prepare a vegetable and estate-reared, meat-focused menu for guests to enjoy in the atmospheric and award-winning 19th century Grain Store.
Seasonal Supper Club at Kilruddery Estate, Wicklow.
With various sitting times, it costs €65 per person for a four-course set, sharing-plate style menu, complete with a glass of bubbles with a botanical flourish.
Advance booking is essential, so head over to killruddery.com now if you're interested!
Euro-Toques Young Chef of the Year competition finalists announced
The semi-finals of the Euro-Toques Young Chef of the Year competition, presented by principal partners La Rousse Foods took place on Sunday 25 June 2023 at Dublin Cookery School, Blackrock, Co Dublin.
Growing from strength to strength, the competition, which is open to professional young chefs under the age of 28, has firmly established itself as Ireland’s premier competition.
Joining head of the young chef committee Gareth Mullins of Anantara (The Marker Dublin), this year’s guest judges for the semi-finals stage were Danni Barry of Ballynahinch Castle, Co Galway, Kevin Burke of Library Street, Dublin and Robbie Krawczyk of Restaurant Chestnut, Ballydehob Co Cork.
Congratulations to the six young chefs who are through to the next round - and final - of the competition:
Adam Walsh from 1826 Adare, Co Limerick.Conor Morrissey from Glovers Alley, Dublin.Leticia Miranda from Mae Restaurant, Dublin.Marcell Palfalusi from Thyme Restaurant, Co. Athlone.Matthias Beuque from Restaurant Patrick Guilbaud, Dublin.Shauna Murphy from Terre, Co Cork.New seasonal menu launches at The K Club
Executive chef, Philip Brazil, and hotel head chef Marek Zboril have launched a fantastic new seasonal menu in The Barton - the signature restaurant in The K Club.
You’d expect nothing less than five-star quality from the restaurant, in terms of food and service, and this experience exceeds expectation.
What’s so nice about The K Club is its ethos towards top-tier hospitality and the enjoyment of its guests, which is echoed in The Barton’s new seasonal menu.
The menu itself is a weighty reminder of the abundance of incredible food producers in Ireland, as the provenance of dishes covers the length and breadth of the country, with more local produce also included.
Highlights include: Cooleeney Farmhouse warm goats cheese, poppy seeds, poached rhubarb, buckthorn & sourdough tuille; and Pan-fried whole Atlantic black sole, sorrel, tomato and blue mussels beurre blanc.
Visit kclub.ie for more.
Read more
Light bites: cocktail honours, Ballymaloe Relish and Two Green Shoots
Light bites: golden bunnies, crispy onions and tasty chocolates
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