Tag archive for : best

kai supper

As part of this year’s Cúirt Festival, a very special literary supper will take place in Kai, Café and Restaurant, Galway on Tuesday 21 April. The Georgina Campbell Restaurant of the Year will combine their talents with Cúirt to produce a one off-night of literary magic featuring seven courses of food inspired by poems and books chosen by Cúirt Director Dani Gill.

The evening will be centred around readings from Grapes of Wrath by John Steinbeck, Oysters by Seamus Heaney, To kill a Mocking Bird by Harper Lee, Treasure Island by Robert Louis Stevenson, Crab by Sharon Olds, Walter Macken Dish and A Jane Austen Picnic type dessert. The Kai literary menu will be seafood inspired and poems will be recited throughout the evening.

Along with a culinary feast there will be visual elements both inside and outside the restaurant. The supper will begin at 7:30pm. Tickets are €75 and are available from www.cuirt.ie.

Filled Under : Events

  • September 14, 2013

kai galway, award winning food

This is the time of year when those luscious black berries appear on bushes along the roadsides of rural Ireland. Blackberries stir childhood memories with most of us, reminding us that the summer is gone and schooldays have come around again.

Having had such a great summer this year the berries are big, ripe and juicey – just the way we like them. There was nothing more satisfying than leaning over the gigantic bushes as a child and getting stung by nettles just to pick the juciest berry on the bush. The sting never mattered as the prize was well worth it.

Irish mammies have lots of blackberry jam recipes for spongecakes, pavlovas, and summer tarts, however it’s always been a good idea to preserve some of your crop to ensure the memory of summer fades slowly. Try not to use shop bought berries as it’s just not as satisfying.

Here’s a simple Blackberry recipe that will have you tasting the summer fruits long into winter.

Ingredients:

8 cups blackberries (2 lbs or 1 kg)

1/2 cup water

1/4 lemon juice

4 cups granulated sugar

Method:

In a large pot add the blackberries, water and lemon juice and bring to a boil, stirring constantly.

Add the sugar slowly, constantly stirring until the sugar dissolves. Once the sugar is dissolved reduce the temperature to a medium heat until the liquid thickens. This can take up to 15 minutes.

To test if it’s set put a small spoonful of jam on a cold plate(from the freezer), if it wrinkles – you’re good to go!

Get the jam jars out and spoon the jam in.

Make sure to have a nice scone ready to enjoy the fruits of your labour. There’s nothing nicer than trying the fresdhly made jam straight out of the pot!

Filled Under : Recipes

It’s always nice to be publicy congratulated for something you do with an award. It gives us a lift and makes us all feel fabulous!

Usually in the food industry we get awards for our food, or our contribution to the industry, so it’s great to be recognised for something new.

This week we received an award for the best designed restaurant in Ireland. The McKennas were kind enough to name us as one of the best rooms last year, so it’s great to have the love for our home reinforced.

There are so many beautiful places in Ireland that we love to eat, all special for their own reason. From rural retreats to urban diners, buildings vary between natural and designer, new and old!

It seems so long since we were preparing to open the doors for the first time!

When we set about creating Kai we were blessed with being offered this beautiful building on Sea Road with so many raw original features. When we saw the space it immediately told a story, the story of Kai – a place where our food and home could happily co-exist, and compliment each other.

The building was sympathetically restored by owner Frank Heneghan who also restored the Bridge Mills. Our beautiful roof beams were taken from the Bridge Mills and fit so well they look like they were a part from the building from its original build.

The flagstone floors and unique glass roof at Kai also told us that this was somewhere special, this was somewhere that Kai could grow, love, live, and be apart of something equally as special.

We had the venue, we had the vision, all we needed then was someone who could put it all together.

This is when Stephen Walton came along. Stephen appreciated our philosophy, and understood our passion for food. He loved the building as much as we did and knew that the only way to create an amazing dining experience in such a natural building was to keep it all minimal, natural, and unobtrusive.

Stephen took on the project as if it were his own, his love and passion for his work is inspiring. His eye to detail and understanding of space, concepts and the materials he works with are second to none.

Everything flowed with Stephens build, everything fitted, and felt right. He was always busy salvaging wood, and industrial items into lampshades, tables, seats and shelves, and making them look awesome!

The process was simple, sympathetic and reflected everything we wanted to communicate about Kai. It was the perfect space for our food, and to begin our journey

This week the awards ceremony, dubbed the ‘food oscars’, Kai Café and Restaurant picked up an award for Best Restaurant Design in Ireland.

According to Pádraic Óg Gallagher, president of the Restaurants Association of Ireland, this year’s awards were the biggest and most competitive to date.

“They are the awards everyone wants to be associated with, and everyone wants to be a winner,” Mr Gallagher said. “We’ve seen a huge increase in nominations and votes since last year, with 30,000 votes cast across 10,000 nominations for Ireland’s favourite restaurants, chefs, gastro pubs, hotel restaurants, and local food heroes throughout the country. The Irish Restaurant Awards are all about celebrating those who have brought acclaim to the Irish food scene from abroad and who keep the restaurant industry thriving at home.”

We have to say a special thank you to Steve and all his boys for their work on the build. And of course a thank you to all our customers from coming and enjoying the experience with us! What a ride!

Filled Under : Award

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

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