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Following on from the wonderful food tours around Galway, our very own Sheena Dignam has embarked upon another new venture.

Sheena has set up a Tourism Company, directed at the French Market, called Merveilles d’Irlande which directly translates to the Wonders of Ireland.

Having lived for over 15 years in France she is both bi-cultural and bilingual. While in France Sheena ran her family’s 4 star Guesthouse in the Loire Valley for some time where she developed her business knowledge and her understanding of the needs of French tourists. As a result Sheena now has a very unique offering which sets her apart from other travel companies.

Merveilles d’Irlande is a small and personal company based in Galway, run to the highest standards and detail. Merveilles d’Irlande offers a stylish and authentic way of travelling throughout Ireland, with a very personal touch – steering away from “off the shelf” ideas.

Guests will be treated to an 8day (7night) tour around Co. Galway & Co. Clare. Equipped with there own personalised guide book they will be staying in wonderful, authentic and luxurious guesthouses; eating in the best restaurants and cafés; Meetng locals, cycling and walking on “off the beaten track routes” with many surprises along the way.

For more information visit www.merveillesdirlande.com

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Following on from a successful summer season of food tours our very own Sheen Dignam is hosting an series of special festive tours from Monday 15 to Sunday 21 beginning at 12.30 from Kai.

The tour will take in the festive and culinary sites of Galway winding up through the streets of the city through favourite foodie hotspots and then to the Galway market.

Think mulled wine, happy bellies, and maybe even a Carol or two!

 

A selection of places we like to stop include:

Urban Grind (Coffee )

Neachtains (hot port/sloe gin)

Cup An Tae (courgette bun)

Petit Delice (French tartlet)

Danny doughnut

Sherida’ns (cheese)

Griffins (mince pies)Galway Market

 

Cost

Mon/Wed/Fri –  €28

Sat/Sun – €30

 

To book your place phone Kai on 091 526003 or Sheena on 086 7332885

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  • November 25, 2014

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To celebrate all that is wonderful about fish we are devoting an entire week to fish caught by local fishermen.

The team at Kai are well known for sourcing as much of its produce locally, and we’ve decided to celebrate the work of Gannet fishmongers, the Aran Co-op, and the fishermen that haul in their produce each day from the seas around the west of Ireland.

Always conscious that locally sourced food is fresher and more flavorsome, Head chef and co-owner of Kai Jessica Murphy said that the significance of this week is very important for both the restaurant and its customers: “We decided to put this event together in order to promote what we are doing, to highlight the importance of protecting indigenous jobs, and in particular to educate our customers about the beautiful fish available straight out of Galway Bay”.

In order to ensure that all fish is locally sourced we use Gannet Fishmongers. Stefan, at Gannet takes the task of visiting the Galway and Aran Fishermans co-op in Rossaveal each day to handpick the freshest and tastiest fish.

By using local produce Kai ensures that its environmental impact is kept to a minimum. Other benefits of not importing or using frozen produce is that the fish has much better flavour and texture, and is better for the health of those consuming it.

Chef Murphy said that many people remain hesitant about cooking fish at home, but that has not stopped them from trying some of the more exotic fish that sometimes appear on her menus: “Since we opened we have brought more and more fish on to the menu, which has encouraged people to eat some of the lesser known fish. As a result Sweaty Betty is now a regular on the menu”.

In order to encourage home cooks to use more fish, the team at Kai have prepared a how-to guide with cooking tips that will be available in the restaurant over the week.

During the Kai fish week the restaurant will be only serving fish landed in Rossaveal. You can expect the ever tasty Sweaty Betty, Monkfish, Hake,Ling, and other specials dependent on the catch.

To sum up the week chef Murphy said: “Kai’s fish week is as much about educating our customers and creating awareness of the local fishing industry as much as it is about us supporting the local industry”.

Fish week at Kai will run from July 28 and will feature daily lunch and dinner specials.

 

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Just around the corner from Kai is the Blue Teapot Theatre Company who have been doing great work for people with intellectual disabilities over the last few years. Recently they announced a fundraising campaign to raise €12,000 in 21 days as part of a Fundit campaign to support a new show called iD which is due to premier at this year’s Galway Arts Festival.

Jess was inspired by the group, and has decided to help them out by putting together a pop-up restaurant in the theatre for one night only calling in the support of lots of amazing chefs and suppliers.

Together with Enda McEvoy, who is set to launch his new restaurant LOAM they will curate a special culinary event on Friday the 16th 7:30, at the Blue Teapot Theatre on Munster Avenue showcasing the best of local and seasonal produce.

The two will create a 5-course menu with complimenting wines that reflects one of the theatres past performance’s of ‘Midsummer Night’s Dream’.

Aran McMahon from Café Rua will kick the evening off with Rhubarb Belinis, while wine and cheese on the evening will be compliments of Seámus Sheridan and Enrico Fantasia from Grape Circus at Sheridan’s Cheesemonger’s.

Bread will be provided by Morton’s of Galway, while Cuinneog is donating a host of ingredients. Lough Boora Farm is donating all the fabulous greens and floral edibles needed for the menu, and Brady’s butcher in Athenry has donated all the meat. Finally sending diners off with a bounce at the end of the evening is Padraig from Urban Grind on Sea road who is donating free coffee.

To book your place at this spectacular event call the Blue Teapot Theatre on 091 520977, places are limited and cost €75 this includes a 5 course meal with wine. All funds raised on the night go towards the Fundit campaign.

Update: To find out more about more about why Jess and Enda took up the challenge check out this Youtube interview

 

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