Post filled under : restaurant galway

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From Headford sure!

 

Ok so everything has ripened all in the month of August! We have been scrambling to harvest as much as we can. It’s going to hard on the wild life that depends on berries in October and November. #weirdautumn

 

Suppliers at Kai

Filled Under : food , locally sourced , Producers , restaurant galway

  • September 20, 2017
Kai Restaurant has been given a 3 Star Rating by Food Made Good with an overall score of 88%. #Sustainability
 
The highlights was the ratings in categories such as:
Value Natural Resources 92%
Support the Community 97% Galway’s Westend
Celebrate Local and Seasonal 92%- All our suppliers, farmers and producers- Thank you
Waste no Food 95%- Walsh Waste
*Industry standard is 69%
 
Some info around food waste YOU need to know:
 
Wasting food burns both money and natural
resources.
 
The land needed to grow all the food we don’t eat is
larger than the size of China. Food waste costs
restaurants an average of 97p per meal, however, a
1300% return on investment could be seen if that
money was pre-emptively spent on reducing food
loss and waste instead.
 
Twitter Facebook Shareable Report rating 3 stars

Filled Under : Award , ethical , locally sourced , organic food , Press , Producers , restaurant galway

 

Kai Restaurant on Sea Road in Galway Artist in Residence program is this year celebrating local heroes, and who better to start with than Galway westend legend Ernie Deacy on Sea Road. Kai Restaurant Artist in Residence is Ciara Coogan (Cicoillustrates)who illustrated an apple tart recipe from Kai, Ernie and the shop front, this design was then printed onto linen cloth tea towels.

With apples from Ernies, Kai has recreated a firm favourite the apple tart.  This recipe and a look at Ernie’s is depicted through Ciara’s illustration. This is the inaugural year for an artist in residence at Kai, through food and art, we wanted to celebrate local. We only use season produce and what is available in our restaurant every day so why not showcase local and the west through a piece of art.

“Ciara had been into Kai illustrated so many beautiful piece on our cakes and brunch, she was the perfect for this project. We launched the tea towel collective on Thursday and already there have been sales to Australia, Canada and England, sure look everyone wants a piece of the westend with them,” explained Jess Murphy of Kai Restaurant.

The Kai Artist in Residence program aims to celebrate local artists and food producers and local food champions that Kai uses every single day. The Ernie Tea Towel is on sale on Sea Road for €10, for more information call the landline on 091-526003, just drop in sure or get social on line, we are on the Instagram and THE Facebook and THE Twitter.

Filled Under : ethical , food , galway , restaurant galway

Galway Advertiser, May 09, 2013.

With Anne Marie Carroll

The last outpost of civilisation before you reach Salthill, when Kai opened, it opened with a bang and very quickly achieved a cult following. It suffered not a jot from teething problems, it was a fully formed concept practically from the word go. Kai was unpretentious and fun with flower and seed strewn salads piled on boards, big Ortiz tuna tins filled with bread, and the sun spilling through the skylight even on the dullest of days illuminating the lunchtime altar of cakes. Everyone’s favourite Kiwi chef Jess Murphy brings her own brand of kitchen voodoo and you know you are a regular when you grow to understand husband and partner-in-crime David Murphy’s accent at front of house.

Aside from the best brunch in town every Sunday, it is always well worth the extra trek and the couple of extra euro for the short, seasonal, lunch menu. Six or seven options that always showcase the best the west coast has to offer, from potted crab to gurnard fish finger sandwiches on Kai’s own foccacia, I have yet to be disappointed. Dinner is an equally short and ever changing menu with about five ‘beginnings’, ‘middles’, and ‘ends’.

I was last there for the cookbook club, held about once a month. This is a book club crossed with a supper club, where Jess and her team cook recipes from one book. Past books have included Ottolenghi’s book Plenty and Denis Cotter’s famous vegetarian cookbook Cafe Paradiso. The chosen book last month was What Katie Ate by Katie Quinn Davis. A great book, filled with lovely recipes and amazing photographs, it was one I had been promising myself. Originally a native of Dublin, now based in Australia, Katie Quinn Davis is a graphic designer turned food blogger and works as a freelance commercial photographer specialising in food.

I joined up with charming company, my new BFF, Jennie Browne from Goodness Cakes and reigning social media queen of Galway. We also had the wonderful Seamus Sheridan from Sheridan’s Cheesemongers and Peter Boland from Cases Warehouses at our table. Both were there to talk about the importance of local suppliers and supporting cottage industry, and also to introduce some wines and cheeses to the assembled diners. The dishes selected from the book came thick and fast from the kitchen, the best value three courses for €35 I have ever encountered.

Among the starter dishes were patatas bravas — spicy potatoes with crispy ham and wobbly eggs baked in enamel tins and served family-style to the table along with a red cabbage and fennel slaw, lightly dressed with a creamy, lemony, herbed yoghurt and studded with blood orange, goat’s cheese, and toasted pecans. There were jugs of lemon cordial with a hint of mint as well as the excellent wines. A creamy orecchiette pasta dish served in a pecorino sauce with scattered peas and pine nuts with pretty roasted vine tomatoes balanced on top and a generous bowl of wings and roasted limes to squeeze over.

For the second course Jess had chosen a lovely Panzanella with a punchy balsamic dressing and a fregola salad (a grain like giant couscous) with bacon and preserved lemons. A crunchy leek topped fish pie landed on the table alongside a ‘retro’ beef curry topped with caramelised bananas, piles of popadoms, and jars of relish, the dishes kept coming until there was barely room to set down your glass.

Dessert was a piquant rhubarb and hazelnut tart paired with an initially strange tasting strawberry, basil, and black pepper ice-cream, that grew on you eventually.

Alas that was the last cookbook club before the summer season kicks off, but the good news is that Kai is now opening seven days a week for your dining pleasure. Remember it seats just 45 so make sure you reserve a table, especially at weekends. The cookbook club will return after the summer, and I for one shall be keeping a beady eye on Kai’s Facebook page, so that I do not miss out on what is one of the best evenings out Galway has to offer. Totally Toto Africa.

Filled Under : ethical , food , galway , locally sourced , organic food , restaurant , restaurant galway

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