During the Galway Food Festival John and Sally McKenna popped in to Kai and produced this great video with Jess about her passions, her style of cooking, and how she’s opened up the imaginations of people serving ceviche to the customers in Kai.

 

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famous italian chef popup at Kai

If you want a whole other kind of food experience you need to come and see these guys Sunday week. – here’s the deets….

Bon viveurs and vivacious gourmands Paul Lewis and Frank O Connell, former proprietors of An Crúibín and The Silk Purse bar and restaurant in Cork City, will team up with their old friend and mentor, Spanish celebrity chef Paco Guzman, in a 7 course extra to be served up in the inimitable surroundings of Kai restaurant Galway.

Lauded by the McKennas as “the new Celts”, or a culinary Gilbert and George by Conde Nast Traveller, Paul and Frank have just relocated to Galway following a years residency in Paco’s famed Santa Maria restaurant in Barcelona.

Expect to taste a curious mix of finest Cork cuisine combined with some Hibernian and Iberian classics from Paco, (known in Spain) of the most important cooks of his generation, bound by the finest local Gaillimh ingredients. Dodo meat sprinkled with gold dust wont be appearing, as our supplier has become extinct.

Tickets are 45 euro. Kick off is at half six! Just dont mention El Bulli to Paco, he denies ever having trained underAdria!

 

 

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food award

After just two years in business one Galway eatery continues to cement its place as one of the best restaurants in the country.

For the second year running Kai Cafe and restaurant has been selected by the critically aclaimed McKennas guide and named as on of the “100 Best restaurants in Ireland 2013” with the couple describing Kai as “Utterly delicious cooking, served with style in a great room”.

About the restaurant the McKenna’s said that Kai is a destination that takes your breath away: “One minute they were open, the next minute they were famous, and everyone wanted to get a table”.

Last year the restaurant attracted a host of awards from the McKenna’s guide including the commendation of being named as the Best Restaurant in Ireland.

This year the eatery has been noted as one of the top 10 social media players leading the way for other restaurants in the country, while continuing to demonstrate a progressive and dynamic approach to the food business.

The food at Kai is described in the guide by highlighting the talents of owner and head chef Jess Murphy: “Jess Murphy’s food has real pizazz. The flavours just jump off the plate and bounce around your taste buds delightedly”.

The prestigious awards are recognised in the industry as an indication of excellence, and quality highlighting only the most creative, dynamic, and original restaurants in the country.

Owned by David and Jessica Murphy, the pair transformed a one time flower shop to a bohemian food heaven, that continues to attract national and international critique.

The restaurant prides itself on using local suppliers and showcasing local produce, and is described well by the McKenna’s guide stating: Kai is “beautifully curated, with a roll call of the best West Coast suppliers, assisting the Murphy’s as they make their unique magic”.

food guide award

 

Filled Under : Award

U
sually in our blogs we cover seasonal food, food suppliers, recipes and mostly food based articles. This week however, seeing as the weather has already driven most of us to the drink already we would like to tell you a little bit about one of the smashing beers we stock in the restaurant.
Aside from our extensive wine selection we have a number of beers and ciders for the non-wine drinkers, or those that fancy something different with their meal.
Galway Hooker is one beer that we are proud to stock, not just because of its local heritage, but because it stands on its own as a premium microbrewery beer that is consistently great, and is a great pairing for many of our dishes.
In its 6 years of production Galway Hooker has racked up some great awards including a “Best in Ireland” from the Bridgestone Irish Food Guide, winner of the Irish Craft Brewers Award for Best Beer, and winner of the Irish Craft Brewers Award for Beer of the Year.
Cheating a little bit and affiliating itself to the great city of Galway(sure why not!), the Hooker Brewery is located on the site of the now-defunct Emerald Brewery just outside Roscommon town.
The microbrewery was created by two cousins, Aidan Murphy and Ronan Brennan. The lads are incredibly passionate about what they do, and we love to see coming in our door.
Galway Hooker Ale is made similar to traditional Pale Ales, but has an added taste of caramel, similar to an Irish red beer. It is made from mainly pearl and crystal malt, Saaz, and cascade hops. The science for all you beer geeks, according to the boys at Hooker is that it has a bitterness of 35 IBUs and is 4.4% alcohol by volume.
Described eloquently in the Bridgestone Guide, Galway Hooker is “is a masterpiece of brewing, a pale ale that is quiet the most moreish drink we have encountered in years. Everything about Galway Hooker is the antithesis of mass-produced beers: it is subtle, graceful, has superb texture and mouth-feel, the fruit and hop notes are poised and tantalizing, it is refreshing rather than gaseous, and it is fresh rather than flat and dull. An amazing feat of brewing”.
Galway Hooker is widely available on draught in pubs around the city, or in bottles from most off-licences to take home. For more information visit the Hooker’s space-age website at www.galwayhooker.ie

 

Filled Under : galway , locally sourced

Linalla Ice Cream
Coming from just down the road in the middle of the Burren, Linalla is a very special ice-cream that we use in the restaurant.
It comes from a place where there is little but baron rock, birds, and a few animals.
Life has always been difficult in the Burren as locals struggle to live and work in the area without having to leave, however one family have successfully adapted to their surroundings and created an incredible little business that prides itself on its surrounds, using the unique environment to its benefit.
While many ice-cream company’s are based in industrial estates and large commercial units far away from the cattle that produce its raw ingredients, Linalla is the complete opposite.
This family run ice-cream parlour has its own herd of forty eight Friesians and Shorthorn cattle from which the milk and cream is taken and used in its own ice-cream.
Run by Brid and Roger Fahy, they are fellow members of Good Food Ireland, and committed to upholding a strong consistent level of quality.


The ice cream has been produced since 2006 when the family looked for new ways to increase turnover on the farm. Training in Ireland, UK, and Italy the couple learned how to both produce their own product, and to develop new recipe ideas.
Ice cream is made in small batches with the farm’s pasteurised milk and cream then adding fruit, biscuit, nuts and any other ingredients.
Linnalla ice creams include mellow Honeycomb Crunch, Strawberry Sensation, Superior Vanilla, Intense Chocolate, Wild Berry, and cool Mint Choc Chip. In addition to these flavours the company also produces seasonal favourites such as rhubarb and custard, strawberry and blackberry all locally sourced.
If you are around the Burren make sure to pop in to say hello at the Linnalla Café Ice Cream Parlour and Dessert House which has stunning views of Galway bay, and a childrens playground right down on the flaggy shore in New Quay – a great day out – and an even better excuse to visit the Burren!!
www.linnallaicecream.ie

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