The twelve hotel press book may to dec 2012

Press Book
from 01.05.2012 to 31.12.2012
Copyright Material. This may only be copied under the terms of a Newspaper Licensing Ireland agreement
(www.newspaperlicensing.ie) or wirtten publisher permission.

Table of Contents
01/01/2013 Irish Wedding Diary:
BOUTIQUE WEDDINGS.................................................................................................................. 6
24/12/2012 Evening Herald:
Dubliners' Diary............................................................................................................................ 7
20/12/2012 Blanch Gazette:
New Year's deals.......................................................................................................................... 9
19/12/2012 Galway Independent:
The Twelve..................................................................................................................................11
16/12/2012 Sunday Business Post-Magazine:
Twelve is the lucky number........................................................................................................ 12
15/12/2012 Irish Independent Broadsheet-Weekend:
A FEW OF OUR THINGS............................................................................................................... 13
12/12/2012 Daily Mail Eire:
bits and pieces............................................................................................................................ 15
12 Days at The Twelve................................................................................................................ 16
'Wine increase will close restaurants.......................................................................................... 17
06/12/2012 Galway Advertiser:
Christmassy lunch.......................................................................................................................18
The Twelve gets ready for 12-12-12........................................................................................... 20
Get set glow................................................................................................................................21
02/12/2012 The Sunday Times-Eire:
Mere morsels.............................................................................................................................. 22
01/12/2012 Food & Wine:
Fresh Start.................................................................................................................................. 23
01/12/2012 Galway Now:
A Christmas sparkle.................................................................................................................... 24
10 BEST Christmas escapes.........................................................................................................29
01/12/2012 Irish Tatler:
Yuletide getaways.......................................................................................................................31
30/11/2012 Irish News-Supplement:
Twelve steps to a paw-fect weekend in Galway.......................................................................... 33
09/11/2012 Galway City Tribune:
Twelve award............................................................................................................................. 34
A happy meal? in gorgeous Gort................................................................................................. 35
Industry awards for The Twelve Hotel........................................................................................ 37
01/11/2012 Hotel & Restaurant Times:
Champs return with food for thought..........................................................................................38
Top chefs get ready to do battle..................................................................................................39
20/10/2012 Evening Echo:
Be greeted by sweet treats if you check in for some autumn pampering.....................................40
Fact-finding mission to Canada in bid to lay foundation for Galway food tourism....................... 41
Nadine is best!............................................................................................................................ 42
Top chefs to battle it out in the kitchen to cook up the cash for local charities........................... 43
Galway restaurants facing serious chef shortage........................................................................44
Seeing stars................................................................................................................................ 45
06/10/2012 The Irish World:
Half Term Hallowe'en..................................................................................................................46
-2-

ONE SHELL OF A SUCCESS...........................................................................................................48
01/10/2012 Discover Ireland:
WEST - Fun, Food and Thrilling Activities.................................................................................... 51
01/10/2012 Irish Brides:
CITY WEDDINGS......................................................................................................................... 52
Two Galwaymen chosen to 'shape the future of Irish cuisine and food tourism'......................... 55
Food champions nominated to represent the west's food sector in Canada.................................57
Twelve nominated for three awards............................................................................................58
22/09/2012 Irish Independent Broadsheet:
EXCLUSIVE: DINE OUT IN GALWAY 25% OFF FOR EVERY READER..............................................59
21/09/2012 Connacht Tribune:
Galway food champions selected for Canada trip........................................................................ 60
Award Nomination...................................................................................................................... 61
Oyster Hot Spots for festival....................................................................................................... 62
WIN A WEEKEND.........................................................................................................................63
15/09/2012 The Irish World:
THE BOUTIQUE HOTEL, YOUR PASSPORT TO BEARNA................................................................. 64
Twelve out of ten for West.......................................................................................................... 65
Celebrate with seafood............................................................................................................... 67
01/09/2012 Food & Wine:
CONNACHT BEST CHEF AWARD................................................................................................... 69
01/09/2012 Food & Wine:
CONNACHT BEST RESTAURANT AWARD 2012..............................................................................70
Neasa & Aodan tie the knot.........................................................................................................71
Travel green with VOYA.............................................................................................................. 72
Food Diary.................................................................................................................................. 73
Be 'Intimate, Special and Different' at The Twelve......................................................................74
BITE SIZE....................................................................................................................................75
Galway restaurants and chefs chase food 'Oscars'...................................................................... 78
Connacht restaurant wars...........................................................................................................79
13/08/2012 Irish Examiner:
Turning seaweed into global luxury............................................................................................ 80
13/08/2012 Womans Way:
MARVELLOUS MAKE-OVER...........................................................................................................82
Galway chefs do battle for national title......................................................................................83
Three other takeaways to try...................................................................................................... 84
01/08/2012 Cara:
3 OF THE BEST............................................................................................................................ 86
01/08/2012 Irish Wedding Diary:
Award winner............................................................................................................................. 87
01/08/2012 RSVP:
YOUR WEDDING DAY Checklist................................................................................................... 88
Twelve in the driving seat when it comes to green..................................................................... 90
-3-

21/07/2012 Evening Echo:
Fancy a summer staycation? You're spoiled for choice................................................................91
The Twelve's excellent food to pop up at the Big Top..................................................................93
19/07/2012 Irish Times:
Price-conscious diners keeping up pressure on restaurants........................................................94
Twelve pop-up at the Big Top......................................................................................................95
13/07/2012 Phoenix:
All Roads Lead West....................................................................................................................96
REVIVE YOUR COMPLEXION...................................................................................................... 104
01/07/2012 City Wide News North West:
The Twelve Hotel are celebrating on the triple..........................................................................105
Weddings.................................................................................................................................. 107
01/07/2012 Hotel & Restaurant Times:
Irish Restaurant Awards 2012.................................................................................................. 108
01/07/2012 Image:
Three to try............................................................................................................................... 110
01/07/2012 Irish Brides:
Head West................................................................................................................................ 111
29/06/2012 Connacht Tribune - The Look:
Bearna's award winning twelve hotel....................................................................................... 112
Hair of the dog, Dad?................................................................................................................ 113
Photograph............................................................................................................................... 114
Buff up with VOYA Time to Slime.............................................................................................. 115
30/05/2012 The Star:
Into The West........................................................................................................................... 116
26/05/2012 Nenagh Guardian:
BBQ Delights for Coeliac........................................................................................................... 117
Barna fast becoming culinary capital of west............................................................................ 118
The Twelve's restaurant voted 'Best Wine Experience' in Ireland............................................. 119
24/05/2012 Northern Standard:
The Twelve Celebrates:............................................................................................................. 120
Galway restaurant named best in west..................................................................................... 121
Mission accomplished............................................................................................................... 122
23/05/2012 Waterford Today:
Comeragh Mountain Lamb scoops 'Local Food Hero' award.......................................................124
20/05/2012 Sunday Independent-Living supplement:
Getting the party started at the Irish Restaurant Awards......................................................... 125
; Mayor to take plunge on trip to Miami- off a racing yacht!...................................................... 127
Cookery demo from top chef..................................................................................................... 128
Foodie awards...........................................................................................................................129
The Twelve Hotel celebrates the double....................................................................................130
15/05/2012 Daily Mail Eire:
Dining at the top table again... for fif th year in a row...............................................................131
12/05/2012 Irish Times-Magazine:
All about you.............................................................................................................................132
06/05/2012 Sunday Independent-Life magazine:
The Irish Restaurant Awards.................................................................................................... 133
-4-

01/05/2012 Discover Ireland:
WEST - The Twelve Hotel.......................................................................................................... 135
01/05/2012 Prudence:
10 things we love......................................................................................................................136
01/03/2012 Licensing World:
TOP FOOD PUBS IN CONNAUGHT & ULSTER.............................................................................. 137
-5-

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-6-

DUBLINERS'
r| A DV WITH HELANIE FINN & KiRSTY BLAKE KNOX
j|Jrl#%K ■ email: ehdiary@hera!d.ie
Emma's over
the moon
.to show 'NASA's
sexiest
nerd' Bobak
the sights
-7-

I Quinlan has landed her about her new man,
I very own spaceman- she l^^H^^^^^^^B^^^^fl^^^^^^F Emma said on her Twit-
is seeing a NASA systems HlH^Hj^^^Hf fBm^m^m^M^^^m^^Sl^^^^^ ter page how having
|[| American Bobak Fer- W&g§£mwR9mmMmm
-- mH—^—^—WL *
a personal Brian Cox".
The 28-year-old was fl^^^Bpd^l^^BH back vibe as he soaks up some
received countless propos- i§§j§j§$if ted t0 uemg a little over-
als of marriage from j||||li§§f l9BSK wn elmed by all the attention
around the globe.
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learned he has chosen to mjjgSfS' *i JwW^B " Im flattered and it has all
enjoy the festive season on pffi^i ff^^^^^^^HH^lllf MBfflB&mm been very nice. Mostly this has
Dublin a few days ago to HmHISm^, m^M^M^M^M^Mm&wF~-M^BS^SKm funny
'"
ne said '
friend Emma.
'JHffl^MMi^^ her stra isbt-talking ways and
IThey
headed west as BsMUmBmM^MwKMmWWKBmrZif jfllBR&i has previously been included
they booked into the CHEERS! Emma Quinlan is dating Bobak Ferdowsi (inset) in polls of Ireland's Sexiest
Twelve Hotel in Galway and they took a romantic break in Galway Ladies,
for a romantic pre- The Dublin beauty, a previous
Christmas break as the "They've been going out for a Jacuzzi bath as they in ICA Boot-
snake-charming beaty little while and she was looking unwound in style. camp, who often uses
showed him all the best for somewhere nice to bring Situated in
JsSHHE^^^^H^^her P et snake in
tourist attractions in him while he was over in Ire- the wilds of i f^^^^^^^flm ner burlesque
1 the City of Tribes. land and thought it would be Conaemara, JH I J I ■ m H&Kfk routines, hasn't
They then came back the perfect spot for him. the pair JHf | I I if Jg JHm^ een P UDUC ly
I to Dublin over the "He flew into Dublin last stayed in -jHHiJlL^J. ' jf S-,JB|w linked with
I weekend and went for week and then they headed the hotel anyone since
I drinks in the Shel- down to Galway to start their for two splitting from
■ bourne Hotel with trip," said a source. nights as ner l° n S- term
■ some of Emma's fam- The smitten couple made they t
" r>v T^g^^S^^^Si^! 1
!! 1yBir boyfriend
I ily and friends, a sure to book into the hotel's top full advan- Stephen Walsh.
W close source told the suite, namely Suite XII, which tage of their
-
Diary. boasts an open fire and even a picturesque - MF
-8-

Blanch Gazette
Thursday, 20 December 2012
Page: 22
Circulation: 41653
Area of Clip: 19300mm²
Clip ID: 2487
Page 1 of 2
NewYear'sdealsThe Twelve Hotel
AGETAWAYto the west is a sure way to get your
New Yearoffto a good start With the staffat
The TwelveHotel in Bearna, Galway, pampering
and spoiling the guests, the hotel is offering an
exclusive New Year's Eve package from just €215
perperson sharingfor a two-night breakwith
breakfast. NewYear's Evewill also see guests
enjoying a special celebration in the awardwinning
West Restaurantwith a champagne
reception, a seven-course dinner and late night
entertainment. For more information, contact
The TwelveHotel on 091597000 or seewww.
thetwelvehotelie.
The Shelbourne
Shining brightly in Dublin City Centre, it's
hard to miss the luxurious and ever popular
Shelbourne Hotel. This NewYear's Eve,fun/style
and delicious food is the order of the BigDay
and guests can enjoy a three-course meal in the
Saddle Room Restaurant, before ringing in the
newyearat No 27 Bar and Lounge. Enjoy the
overnight stay in one of the hotel's deluxe rooms
followed by a traditional Irish breakfast on New
Year's morning. Rates start at just €229 per
person sharing, with upgrades to suites available.
Tobook your NewYear's celebration, call 01
6634500 orvisit www.TheShelbourne.ie.
-9-

Blanch Gazette
Thursday, 20 December 2012
Page: 22
Circulation: 41653
Area of Clip: 19300mm²
Clip ID: 2487
Page 2 of 2
Radisson Blu, Galway
For anyone in search of festivities,fun and good
food, the Radisson Blu Hotel, Galway, could be
just the place to ring in the New Year. Start the
night with a Countdown Cocktail and follow
with an elaborate finger food buffet, a midnight
toast and a late night DJ. Orguests can dine in
style in the Restaurant Marinas with a five-course
menu for€45pp before joining the festivities at
the Veranda Lounge. NewYear's Eve B&B isjust
€95 pp, while two nights (including one evening
meal) isjust €225 pp.To book, call (091) 538 300
or seewww.radissonhotelgalway.com.
-10-

Jacinta Dalton and Cormac Handy pictured at The Twelve Hotel party on
12/12/12. Photos: Boyd Challenger
-11-

Twelve Is the lucky number
H Artisan butcher James McGeough, Mairtfn 0 Conceanainn of Blath na
Mara seaweeds, andJorg Muller and Karin Wieland of Solaris herbal teas are
among the 12 'food apostles' to mark theTwelve Days of Chistmas at The
Twelve hotel in Bearna, Co Galway.
Fergus O'Halloran, the hotel's general manager, came up with the idea after
being nominated as a Failte Ireland food champion, and has organised a
programme of pop-up dining events, talks and tastings that run up to Christ-
mas Eve.The hotel's chefs will also focus on one local food producer each day,
creating a dish from their produce. You can checkTheTwelve's Facebook page
for details on each day's events.
Siobhan Ni Ghairbhith of St Tola; Padraig Fahy of Beechlawn Organic Farm;
Martin O'Donnell, head chef, and Fergus O'Halloran, general manager, The
Twelve hotel; Catherine Nee of Marty's Mussels; and Noel Holland of Galway
Bay Seafoods at the launch of Twelve Days of Christmas
-12-

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-14-

12/12/2012 00:00 | Daily Mail Eire
Media Source: Press
Page: 27
Total Circulation: 63,314
Author: LINDA MAHER
bits and pieces
Online article
-15-

12 Days at
The TwelveThe Twelve Hotel is
throwing a free party to
mark '12-12-12' tonight,
Wednesday 12 Decem-
ber.
Kicking off at
6.12pm in the hotel's
popular Pins Bar, guests
are in for a night to re-
member with a superb
line-up of live musical
acts and spot prizes to be
won.
There will also be
a pamper station in op-
eration providing guests
with mini Voya treat-
ments.
Aside from throwing
the party of the year, on
the night, The Twelve
will also be launching
its 12 Days of Christmas
campaign - a celebration
of the best local artisan
producers. These spe-
cially selected suppliers
will be known as the '12
Food Apostles'.
As well as pop-ups
from each supplier, in-
formative talks and de-
licious tastings to enjoy,
the hotel's talented team
of chefs will also be get-
ting in on the action fo-
cusing on one local food
producer for each of the
12 days of Christmas.
The Twelve Days of
Christmas is a concept
fashioned by the hotel's
General Manager Fergus
O'Halloran, a Failte Ire-
land Food Champion.
Those that can't join
the party in The Twelve
Hotel need not miss
out on the action - The
Twelve will also be hold-
ing a twitter party this
evening with lots of fan-
tastic prizes up for grabs.
Follow ©twelvehotel on
twitter to find out more,
check out The Twelve's
Facebook page or phone
091-597000.
-16-

'Wine increase will close restaurants
Conor Harrington
The addition of an extra €1
in duty on a 75cl bottle of
wine in Budget 2013 will
lead to the closure of res-
taurants already struggling
to stay afloat, the Chairper-
son of the Western Branch
of the Restaurant Associa-
tion of Ireland has warned.
Fergus O'Halloran,
who is also General Man-
ager of The Twelve Hotel in
Barna and a Failte Ireland
Food Ambassador for the
West of Ireland, has said
the latest increase in duty
on alcohol will make it too
expensive for many people
to eat out and increase the
number of people drinking
at home.
"What it does, really,
is encourage people just to
drink at home and not go
out to restaurants. There
comes a point where it s too
expensive for an evening
out and that's our concern,"
said Mr O'Halloran.
Mr O'Halloran said
there was no doubt the
move would lead to res-
taurants on the edge clos-
ing their doors and conse-
quently job losses.
He said the reduction
in VAT to nine per cent on
food sold in pubs and res-
taurants and the removal
of the Sunday premium,
which required restaurants
to pay staff double time on
Sunday, had resulted in an
increase in the number of
jobs created in the restau-
rant sector over the past
two years.
The €1 increase in
wine, he said, would undo
this good work. "It's a euro
extra on a bottle of wine,
which amounts to 25 cent a
glass and that's the killer in
the sense of a glass of wine
going up 25 cent is astro-
nomical."
The increase was
equivalent to a 20 per
cent increase in the price
restaurateurs were pay-
ing for their wine, said Mr
O'Halloran, adding that,
while some restaurants
would seek to absorb the
increase, many could not.
"A lot of people think
that the restaurant business
is about food; it's not. It's
about the selling of food
.and wine. A lot of times,
when you're selling your
food at just enough mar-
gin to pay your wages, you
need the margin on wine to
cover all your other costs,"
he explained.
Mr O'Halloran said
the tourism industry would
suffer, particularly with the
Gathering scheduled for
the coming year.
-17-

Christmassy lunchIf you are looking tor
somewhere to have a
Christmassy lunch with
family or colleagues,
there is a little place in
Galway that I can
recommend to you,
Blazers Bar & Bistro. It is
set apart from the hustle
and bustle of the city, part
of The Ardilaun hotel and
yet but a stroll from
either Salthill or the city
centre. This tranquil
setting, with beautifully
landscaped gardens is a
little a gem.
The Ardilaun is,
understandably,
renowned for great
service which is probably
a side effect of being a
popular wedding choice.
It is uniquely placed as a
quiet, leafy, 'old
fashioned' country hotel,
but still no journey at all
from the city. I lived on
Taylors Hill for many
years, before I moved to
my present country pile,
and had been in the
Ardilaun for many
functions but still had
only a two minute walk
back home. So, while I
cannot tell you what the
rooms are like, or the
breakfast, or the leisure
centre, I can tell you
about lunch in the bistro.
I made my selection
from the great value
Christmas menu of three
courses and a glass of
wine for €20. Leaving
aside the fish cakes and
soup, I chose a warm
tartlet starter with goats
cheese, confit tomato,
aubergine puree and
roasted peppers. The
cheese, a mild and creamy
Boile, and vegetables
arrived in a crisp pastry
case with a good amount
of well dressed salad. The
salad had zingy slivers of
radish and sprigs of fresh
herb leaves, coriander
and dill, with both tomato
and pine nut and
coriander pesto sparingly
drizzled over making
every bite different and
delicious and
complementing the tartlet
perfectly. As starters go,
this one was pretty much
perfect.
I was now heavily
under the influence of the
twirikly lights, so I
ordered the festive
favourite of turkey and
ham next. I do not have
turkey in my house, we
typically have beef or
goose on Christmas Day,
so I sometimes like to get
my turkey fix elsewhere.
It was nice and moist,
with the ham extremely
thinly sliced and perched
on a hillock of herbed
mashed potato. The usual
accompaniments were
unusually good,
homemade cranberry
sauce, gravy with a hint of
calvados, and a
particularly noteworthy
stuffing - coriander and
chestnut with pumpkin
seeds for added texture -an idea I might borrow
myself this year. My
current husband,
unaffected by the
Christmas atmosphere
had an elegant open lamb
pie from the main lunch
menu. This, like the
starter, was another
example of perfect
balance from a more than
competent kitchen,
shredded lamb shoulder
with flageolet beans,
delicately spiced with
hints of cumin and
wearing a circle of puff
pastry like a jaunty sea-
salted hat.
These two mains were
accompanied by a plate of
vegetables ofthe size that
would feed a small family
their recommended five-
a-day for a week and a
display of potatoes cooked
every which way.
The current husband
also helped me out with
my dessert, he is very
supportive in that way.
Really, I cannot thank him
enough. Choosing
between Christmas
pudding and a rather nice
sounding apple,
cinnamon, and chestnut
tart, I went for the least
festive option. The one
thing that jumped out at
me on the dessert menu
was 'condensed milk ice
cream'. It was the
accompaniment to a
pavlova that was topped
with a rich berry and
Cointreau compote. The
plate arrived pretty as a
picture with the pavlova
crisp on the outside and
marshmallowy and chewy
on the inside. It was
faintly blush coloured and
raspberry flawoured
which married it peiri ectly
with the sharp berry
compote. The ice < cream
that had drawn mae into
the deal wass a
disappointment - hacking
in sweetness and flavour
and with large ice crystals
- not the best ice cream
ever.
It would be wrcong to
think that this is a t typical
hotel kitchen, useed to
catering to large parties
with safe options, crowd
pleasers and run of the
mill choices. The food
here distinguishes itself
with liberal use of fresh
herbs and unexpected
flavour combinations.
Well worth checking out if
you are on the leafy side
of town.
At €20 per person, this
makes for a lovely
Christmas lunch and for
small and middle sized
offices that have not yet
made a booking for a
Christmas lunch, one that
will not disappoint. If you
do not fancy lunch, the
Ardilaun also has a
dinner deal with quite a
similar menu, a choice of
two or three courses and
it is celebrating their 50th
birthday with Christmas
Cabaret nights with
golden oldies like Sonny
Knowles and Paddy Cole.
The Ardilaun hotel,
Taylor's Hill, Galway. Tel:
+ 353 91 521433. Email:
info@theardilaunhotel.ie
Galway Wine News
If you need an idea for a
foodie gift in the run-up to
Christmas, how about this
from Cases Wine
Warehouse?
The Wise Wines
Hamper. A hamper
containing the lovely
book 'The Chef & I' by
Mv_na Wise, award-
winning blogger, writer
and journalist, along with
two wines specially
chosen by Wise. The
Pellegrino Marsala which
she and her husband Ron
use in one of the recipes
in the book, plus the
Manga del Bruja
Calatayud DO from
northern Spain, a
favourite of MvLna's. The
hamper costs € 65.00 and
can be delivered
anywhere in Ireland for a
€ 5 fee.
Galway Food News
Party at the Pins, The
Twelve, Barna.
You can celebrate 12-12-
12 at the Twelve in Barna
which is launching their
'12 Days of Christmas'
campaign celebrating
local and artisan foods.
This promises to be a
night to remember with
music, food, beauty
treatments, and even a
peek inside their
luxurious bedrooms.
There will be pop-ups
from their restaurant
suppliers, the '12 Food
Apostles', include Galway
Bay Seafood, Marty,Aos
Mussels, Galway Hooker
beer and the fantastic
Comharchunam Sliog
Eisc Connemara Cho
Scallops, to name but a
few.
Do not worry if you
cannot make it this year
though. Fergus
O'Halloran, the managing
director, assures me that
they will definitely host a
similar party in 100 years
time on December 12 2012,
so you can most likely go
to that instead.
-18-

The Twelve gets ready for 12-12-12The Twelve Hotel is
throwing a party and, as
any professional party
goer knows when The
Twelve plan a party it Is
definitely an occasion not
to be missed.
Kicking off at 18.12 on
12.12.12 in the hotel's
popular Pins Bar, guests
are in for a night to
remember with a superb
line-up of home grown live
musical acts, an
assortment of delicious
party food using the very
best of local produce and a
long list of fantastic spot
prizes to be won.
For those in need of a
little time out amid all the
fun and festivities, there
will also be a pamper
station in operation
providing guests with mini
Voya treatments to help
them party on into the wee
small hours. And the best
news of all, is that it is all
free! So see you at The
Twelve on 12/12/12. Log
onto The Twelve's
Facebook page now for all
the information you need.
Aside from throwing the
party of the year, on the
night, The Twelve will also
be launching their 12 Days
of Christmas campaign - a
celebration ofthe best local
artisan producers. These
specially selected suppliers
will be known as the '12
Food Apostles' and include
Galway Bay Seafood,
Marty's Mussels, artisan
butcher James McGeough,
Beechlawn Organic Farm,
Stephen Gould
Microherbs, crab meat
supplier Joe Gerilhy,
Galway Hooker Beer,
Connemara Abalone,
Comharchunam Sliog Eisc
Connemara Cho Scallops,
Solaris Organic Herbal
Teas and St Tola's Cheese.
As well as pop-ups from
each supplier, informative
talks and delicious tastings
to enjoy, the hotel's
talented team of chefs will
also be getting in on the
action focusing on one
local food producer for
each of the 12 days of
Christmas. Using their
superb produce, the chefs
will create a bespoke dish
which visitors will have a
chance to taste for
themselves when it is
included as a daily special
on the hotel's menu.
The Twelve Days of
Christmas is a concept
fashioned by the hotel's
O'Halloran, who is a Failte
Ireland Food Champion.
Mr 0' Halloran has a
tremendous passion and
belief in the importance of
food tourism and in
showcasing local
ingredients and skills.
"When I returned from
my Failte Ireland
familiarisation trip to
Prince Edward County in
Canada last month, I was
more convinced than ever
about the importance of
businesses working
together with the local
community to help build
Irelands food tourism
reputation, encouraging
visitors to stop, spend and
stay longer.
"By showcasing the very
best local and regional
produce we can really
evoke a unique sense of
place, and promote Ireland
as an unspoilt
environment. Thee twelve
producers which we have
selected for the B Days of
Christmas are mr twelve
Food Apostles in terms of
what The Twelve Hotel
and the local Galway area
has to offer in terms of
quality ingredients. They
really are world-class."
To find out more about
the 12 days of Christmas at
The Twelve, check out The
Twelve Hotel on Facebook
or Twitter hash tag
#Twelvel212 — The
Twelve, Bearna, Co.
Galway. Tel: 091 597000
www.thetwelvehotel.com
-20-

As the sparkle season gets clear base,
into full swing, glowing skin - Step 2: A simple
is a must-have and Voya spray of Voya Ritzy Spritzy
has made achieving that will cool, tone, soothe and
youthful, dewy glow that bit hydrate skin thanks to its
easier by combining some blend of organic botanical
of their cult products in herbs and essential oils,
one case - '1,2,3 Glow'. - Step 3: Infuse skin
Containing seaweed with the seaweed-derived
rich ingredients, it's the Voya Me Time moisturiser,
perfect gift this Christmas which contains an organic
and will leave skin radiant blend of aloe vera, camo-
and ready to face the bit- mile, pro-collagen and
ter cold days and the party added anti-oxidants.
filled nights. '1,2,3 Glow' is priced
- Step 1: Begin your at €58 and is available
pampering with Voya from The Twelve Hotel,
Cleanse and Mend, which Blathanna, Oranmore, In-
removes the dirt of the day ishboffin House Hotel, Del-
and stimulates skin cell phi Mountain Resort and
renewal for a clean and leading spas.
-21-

12/02/2012 00:00 | The Sunday Times-Eire
Media Source: Press
Page: 24
Mere morsels
Online article
-22-

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Lhe new year in style vtrth wme uf these Lutdslic
packages nn ottei thmtignout the r ourtiy Lynth Ts-,itp
Holr-lf , Ipi +(0)56 j]h coKK) n K.lkrnny
is offcnng two n'ghts accommodation and breakfast each
rnornir.g along w :th a New Year celebratory dinner in
e.lhei Yindees ReslauM''lor U Pe-'d r
ui C245PP The
TwpIvh I lotel ( Tel -353 10)91 597
oooj ir Calway's Barna is offeng a Now car s Lvc
package of two night's bed ano breakfast including a
Ch.jriipdL>ne reception and a seve'l-cuurse meal in the
awaid winning We<it Restaunnt toi i 2150P Mpanw'-ile,
the Alpincwnspircd rrtrp.Tt ot Ahcrlnw House I Iot--"!
( ;Tei: ¥i*lo)62 rSi'V in County
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break on New Yea
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-23-

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"~kjtmt &** i
' J_Ee_H__ Thi_.8 s are looking up for the Get in before the presidential from £170/€212pp per night.
a_____9 fi.e-star Lough Erne Resort. The posse with this two-night package. Uggjg Tel: 0044 286 632 3230;
-*.» JS_____fl venue is to set to host a G8 summit including dinner and carols on lougherneresort.com.
. e ~***$£l^ <3K : :
f^^^Jr ' Urban Christmas at Restaurant, gifts from Santa, galwaybayhotel.net.
V/'- „_,»'•' The Strand Hotel, matinees in front of a big screen
f
* y Limerick and other meals and treats from
Jt~r^ mW stockings in the heart of Limerick The offer includes lOpc off listed -.^..j-Vl' ' x with this two-night package from treatments at the Urban Escape '
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Five-Star festivities On and a traditional Christmas lunch wine and mince pies, followed by a
Dublin's Doorstep or dinner on Christmas Day. three-course dinner in The
: .. _ _s.~ A Christmas tree in your bedroom? Meanwhile, over the Wicklow Brasserie.
3eaM_n__.
* T _P r Santa arriving by horse and car- Mountains in the Rit/.-Carlton, Over the following two days, you
_ .l*fflmmtr r m -—r- riage? The K Club's (pictured) two- prices are even higherat€850pp for can enjoy most meals, a visit from
- ~ —
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' , cost €650pp, but you'll live in the The hotel does, however, boast a hotel cinema — and, of course,
t£ & ■_
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. * -*^_ * . m The price includes full Cham- kids' cinema. Stephen's Day sales.
_-
''r^jj.,im2> ~ ___■ Pagne breakfasts each morning, a ESS__BT-1: 01-601 7200; kclub.ie ■■«»!«■ Tel: 01-668 1111;
' .-_____-_-! table d'hote meal on Christmas Eve or 01-274 8888; ritzcarlton.com. bewleyshotels.com.
-30-

shortandswcct
Yuletide getaways
Ring in the New Year at a boutique bolthole or in five-star glamour.
0)*^ *Sh pE g HOTEL
" A seaside boutique hotel with a Michelin star
aP restaurant, food-lovers will love seeing in 2013
at the Cliff House Hotel. Arrive to a Champagne
an d canape reception, followed by a black tic gala
dinner in I louse restaurant, prepared by executive
chef Martijn Kaj niter and his team. Later, head to
the bar for live entertainment well into the night.
J*k Two lights' accommodation, breakfast and New
EP^^AYMk" ' jilmwb Year's Eve activities in a sea view room rings in at
Ejo "^Hr ■-
sHst €785 for two sharing, thecliffliousehotel.com
*' {■WEir - Head west to Bearna, just outside of Galway city
IbVe! ror " P am P er i n g New Year's break. For €215
1
." , ijflB>* P er P erson sharing, the two-night NYE package
bVbVbVbVbVbVb¥ includes a Champagne reception on the 31st
BYflYflYflYflYflYEfr followed by a seven-coutse meal in the award-
bVbVbVbVbVMVkk *li winning West Restaurant. Entertainment follows
B> dinner in The Pins Bar to celebrate the strike of
* midnight, and of course the full Irish breakfast the
following morning, ihelwelveholel.ie
Taking a casual approach to five star luxury, the
'*i Aghadoe Heights Hotel & Spa is celebrating the
*9BBBfl1Ec io
arrival of theKew Yearwith a Cala Dinnerand live
'*§ entertainment, minus the black tie requirements.
."" ~SFl— ~, . n. ... - .. «? Stay overnight, enjoy the main event in The Lake
' -»!** Room ResLaurant before your glass of bubbly at
BIBWP^ 1
' midnight. Plenty of entertainment and dancing is
* 1§ : k promised on the night, thanks to The Pete Rivers
Hv Band. € 1 70 per person sharing -
extend your stay
HJr*^
'" two fights for €255 each, aghudoehetghts.com
Experience New Year's Eve in the luxurious
HHl . surroundings of Doonbeg. Relax and mingle
«P8r with fellow guescs as you look forward to the bell
|RHe|. -, I chimes and the rendition of Auld hang Syne at
ft'olllft'rri' midnight on the 31st. Enjoy dinner in the casual
ISjBpfiffllLy,"' ambiance of Darby's bar and restaurant on New
u
Year's Eve and enjoy a complimentary half bottle
HM9^^^^HHHUkj<»^ of wine. After your meal, head to the marquee
W^'^^^^^mmmmm^^^^^^MiMt'. or a "ight of dancing and celebration with The
•&■ ?^^^^^^^HBflHHHBpP^' Fitz Gerry Dilemma, providing the entertainment.
* ihBhIHHpPJbhP^^^ Prices from €260 per person sharing, B&B.
THE gHOTEL
*f*w* 1 Take the last opportunity in 2012 to get seriously
at, jjr ' >
*•»»*"'"•
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f imBSmoWmlm^^^^^^^^^k '.' '"S* include a five course meal in restaurant gigi's with
kti*fe^_ '
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band takes over before the late night falls to the
-31-

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BIBFbYbFBISkMME JJ%l'''^££BsSbb1bh^£b^BB9BIB9B Family-friendly celebrations for New Year aren't easy
;TrfffWrlirHlirTrlW to come by, but at Renvylc House in county Galway,
BIBBIBIBVBnBt-" rrF^falH^^BpiWBF^^r-'MB^BII r '
s exac tly what's in store. A Gala Dinner followed by
a live band and disco on New Year's Eve for the parents
is held in conjunction with a kids' disco the
BB^^HMfPslH^^^^BS^^^^^^^S^^^^^^^^^^^^^^H where all the family in for Auld hang Syne
at midnight. The one-night break for dinner, bed and
fSSSSBKSSSm^m^mlmmm^m^m^m^m^m^m^m^m^mm breakfast is €160 per person. Add on night and
■lllllllllBHBnBBBjBBPBBBJBBBBBBBBBBBB make the most of the kids' club and free on-site games
and facilities for €299 per person, renvyle.com
LYR ATH ESTATE HOTEL
Close to Kilkenny city, yet set in 170 acres of beautiful MULRANNY PARK HOTEL
mature parkland, the l.yrarh Estate, is the perfect setting For something a little different, head to Mayo's Mulranny
to celebrate the old and the new. Its charming old world Park Hotel. The last spot before Achill Island, it enjoys
original house dates back to the 17th century and its views of the last sunset in Europe on New- Year's Eve
modern refurbishments and luxury touches include and takes some of the island's traditions on for the
a boutique Oasis Spa with an open thermal pool big night. A rally of Achill pipe bands starts the night,
overlooking the gardens. The New Year's Eve package followed by a dinner in the Nephin Restaurant and live
starts at €245 per person and includes two nights' entertainment in the Waterfront Bar. The following day,
accommodation and breakfast each morning, and the guests are invited to take part in the traditional New
celebratory New Year dinner. Choose from Yindees, the Year's Day swim at Dugort - a bracing start to 201 3.
hotel's Asian restaurant, or La Perk's Mediterranean Two-night packages arc €168 per person sharing,
feast. Other suggested activities ovet the two-day stay nmlrannyparkhotel.ie
include a bracing walk in the estate or cosying up
with a classic in the purpose-built in-house cinema. PEMBROKE HOTEL
lyrath.com Kilkenny's newest boutique hotel, this four star property
, , ,
's iUSL ste P s fr(>nl Kilkenny Castle and the heart of the
GALGORM RESORT & SPA vibrant city's nightlife. Named one of Ireland's top
This true retreat has a sophisticated line up planned Best Value Hotels at the National Hospitality Awards
lor NYE, including a sumptuous five-course meal in 2012, Pembroke's New Year's Eve package includes
the River Room Restaurant prepared by Chris Bell lot a four course candle-lit dinner followed by late-night
Great British Menu fame), and Champagne cocktails in festivities at its Stathams bar. Next morning, enjoy a
Gillies Bar & Grill. Also included in the stay is access to lie in, since there will be no rush at breakfast, which
the award-winning Thermal Spa and an overnight in the is being served until late in the day. All this, with two
superior guestroom from £182.50 (approx. €225.60) nights' accommodation, for €179 per person sharing,
per person, galgorm.com kilkennypemhrokeholel.com U
-32-

Kathryvv L(wn<m£fiMdfrr^
_g^_l^% 8. Spend some time beside the seaside
a? m. Fuelled by breakfast, we decided to spend the
JK ..- -_. * morning exploring the village and the nearby coast-
.Us K. j_____.
" ' *J* * '*.«* line. Whichever way you turn, you'll find plenty of
REVllEW -ÛSt _K ___T__f____VT_l_____ J
I - ' *"Jf' *' puppy. Immediately adjacent to the hotel is a short
TheTwelve. ________■__' Ua_______i *W___^Vii'^. Iff^^M
'' ■ ■£"■■ .*. *
, "*^'»_^_ ■*-■ an hour's walk adminng the colourful shells and
Gaiway ___H___n_ mw___ ____fi__f_t
'"^ "l J*>rfl4 »■ *" *'
,^ 1
" , quaint fishing points of the tranquil coastline while
_____Me9ff*_il fl3»__i 4tf^_*v ""£_" ' "'_■.*■
' ! ' ,,,
_ .'*î V" Dexter, who was clearly feeling Uie need for some
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. ' organic toiletries of his own, contented himself mak-
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,. .' _&"*■ -*-av;^£ ing snow angels in the soggy seaweed. From there,
As something of a collector of animals ior crazy old I ' f
'
|_j. C£X-'*>Ar____ _B id" V* * / ■"' .' 4'_H___"_n_ B
ft« we continued on to Bama woods, before turning
rjogladv in the making, depending on how you look ft ill ill. ?*
* ''TV -"^"T^' _H K jj j..'
* "" ' V-
___
' 11 back into the village.
at it) 1jumpeo at the chance to spend last weekend r ■
*' ■ ■ -tfv* " ""■ . «V * ■
'
■• -l "
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In The Twelve, a four-star hotel just outside Galway "
"* -*..'" "
*' ' _1_ Jl. * I si 9. Take in the sights
that also welcomes four-legged friends. Bring your - "TT. •!_ ___£_f *__ *t__"l3 ft I _H9_i_ U_ » ____ J_____b____ After lunch and a quick change of clothes, it was
canine pal along, and this dog-loving hotel will hap- .. '^'Vi-j^îgJttMrfv __T"<^____I U____H______nl__B time to hop behind the wheel once more for a short
pily upgrade you to a spacious Pet Suite at no extra
~"
■■ ■■■^pmi _" ■* -_Mh— 8BBH^^?.5Hr ■
journey into Galway City. On this Saturday afternoon
cost. The Twelve's pet programme, I had heard, was . .'..■..,."■„ _".*, .,."., ,.,, i ,,,,,, 1
.,„,. fc 1 j'ypU.Tr^.'.'^ -- '
, the cily was packed with Christmas shoppers, and
'tobegfor'.
"" P ' we soon found ourselves joining in the festMties at
With this in mind, 1 had decided to bring the latest " ,. 1
, ./ Sfp £ the Galway Christmas market. After a chocolate
(and most portable) addition to my petting zoo: a SK-ft''* '■-'. ... ''■
''" & "^. -^* * . *"_" ".''. " marshmaliow or five, we headed into the city's his-
dog with an unlimited supply of energy, and an in- _PS " ' *
' ■' f: "
ftT^M ' '. ** fe tone Latin quarter. With the Spanish Arch and Kir-
discriminate licker of strangers everywhere. Other- __ W-* £-"___ » '"' i •¥. . •!*. wan's Lane ticked off our to see' list, it was time to
wise known as Dexter, my toy poodle. * !»%_*• *v >'> S_ __■ „_..' . j___h3"^'- J
-4 hit the shops where we were sorely tempted by
I was excited at the prospect of a pet-friendly hotel; || »_(_*. _* • ■
-**'^ .*__*_*?•■. _j|f Arran knits, Claddagh gold and Irish crafts.
1just wasn't sure how hotel-friendly my pet was. | IfiK'v J" y #" : -> HI^N . _***"** - lanugpnaeor place in
Nevertheless, Dexter set off on his very first holiday, |* §fc **- <*. „-
ill "/ the bedroom was a huge 10. Enjoy some fine dining
with me in tow. to bring you these twelve steps to a 1| iffl 1/ • bed Durng our stay, while 1 That evening, we left Dexter in the room (there was
paw-feet weekend in Galway. § _______ 4 ' _§_____,/ »<*>___ was outside trying to coax some whining, yes, but there really is nothing like a
1. Find a glutton for punishment to sit in the if •' ! Wjff habits to inanimate objects the West Restaurant in eager anticipation of the din-
passenger seat
H '
' +
«M. ' '
'*s$$k s
ohlv, I returned to the room her that awaited us. At check-in, the receptionist
In my case, my mother, who would probably have 8S_I_I__^_^tM_»»IIM»_i__it _,_*», -—JH-tjwv^JjSjl _ to find mum lying horizontal had described the West as our 'fine dining' option,
been more confident about the road safety of our 3. Arrive in style
Jff * 1 _. 'iC^k' i on it, using herself as a and it didn't disappoint
-the dessert alone was
trip had Dexter himself been in the dnving seat. The journey, however, turned ffl '"'''_________" measuring stick in an at- worth the trip.
Mum was admittedly less keen on the canine com- out to be completely pain free £-_'_
— - —.'——■
m^BSOm temp t t0 gauge just how This restaurant manages to be sophisticated, I
ponentofour road trip, and if I'm being perfectly and not the traumatic marathon '""" -■—
- '
large it was. Even bigger would even go so far as describing it as posh, with-
honest she didn't exactly share my enthusiasm on wheels 1 had anticipated. Mostly because of my than king sized was the happy verdict. out being unbearably stuffy and formal. It owes
about the prospect of a pet-friendly hotel either. tendency to read imperial speed limits as metric. A large walk-in shower, chic stone sanitary ware most of its success in this regard to the staff, for
Wouldn't, she asked, the hotel also be flea-friendly, Travelling from Belfast via Dublin and Athlone, the and a series of luxurious organic seaweed toiletries whom nothing was too much trouble.
fur- friendly and dirt-fnendly too? Despite these route couldn't nave been more straightforward and awaited us in the bathroom, and there were little Our waiter, through no fault of his own, found him-
doubts. 1 managed to secure a somewhat reluctant after we passed Dublin it didn't seem like we'd personal touches everywhere to welcome us to our self serving both a gluten-free and a nut-free table,
travel companion and began to plan for the journey been on the road long at ail before we were wei- new abode. Home made shortcake from the hotel's Having waitressed for several years myself, I am fully
ahead. corned by the bright lights of Galway, own artisan bakery (The Pins Bakery) with a little aware of the joy with which such a table is received
Barna is about five miles outside the city, and the hand written note from the staff, local magaznes in certain kitchens. The Twelve was clearly no such
2. Don't plan ahead hotel itself is easy to locate on the corner as you and a guide to the nearby attractions. For Dexter, restaurant, and our waiter informed us that it
Planning soon turned to panic when I discovered approach the village. Pulling up into the car park there were food and water bowls -with a bottle of shouldn't be a problem to make up any of the menu
just how large the island of Ireland is when you're (free to guests), the writing on the hotel fagade an- fresh mineral water no less -
and a personalized options to suit our requirements.
trying to drive across it If you are embarking on a nounced: 'The Twelve. ..you have arrived.' After doggy bag with treats and a chew toy (quickly dis- Mum had declined a starter but, ever thoughtful,
Galway break this winter, and I strongly suggest you checking in with the friendly receptionist, who emboweled within minutes) for him, and delightful the waiter brought her a little ofthe house soup to
do, then don't googie map the journey beforehand. greeted us complimentary cocktail in hand, we had plastic pooper scooper bags for me. To mum's re- sample while I struggled with the temptation to
Just don't do it to yourself. Having keyed in my post- to agree - we had definitely arrived. lief, the whole suite was also immaculate
-not a swallow my goats cheese profiteroles whole (so
code (just outside Antrim) and my destination An excited Dexter evidently agreed too and, after single stray hair or doggy scent to betray the canine good that I could have kissed the chef - and the
(Barna). Google estimated my travel time to be just announcing his own arrival by peeing in the flower guests who may have stayed before. goat who made them possible). For our mains, we
under five hours. bed outside reception, he literally hopped into the both enjoyed a perfectly cooked and matured
Who knew Ireland was so wide? Certainly not me. lobby on his two hind legs and greeted his new 6. Get to know the locals seared Irish fillet steak served with gazed onion,
Key Stage Three geography had not prepared me home paws flying and tail wagging like a jacked up After unpacking, we decided to venture downstairs purple garlic and salsify, horseradish suet pudding,
for this shock and, having long since become disillu- metronome. to Pins Bar. With its cosy log fire, grand open book- seasonal vegetables and potato gratin pie. And, with
sioned with the idea of a Thelma and Louise style cases and relaxed, easy going feel, it's not hard to December just a week away, it would have been un-
road trip, it was not a welcome one. After a couple 4, Explore see why Pins is a favourite with locals as well as seasonably rude not to have topped it all off with
of hours on the road, I begin to hate every song on a member of staff kindly offered to carry our lug- guests. During the day Pins Bar also serves food
- the festive cocktail trio for dessert - delicious, stock-
my Ipod and every voice on the radio. My car heat- gage up to our room for us, leaving us free to ex- 'casual Irish cuisine with a local soul' -which you ing-sized portions of egg nog mousse, mulled cran-
ing system only blows two temperatures into your piore the hotel. The Twelve is decidedly modern in can choose to have expertly paired with a wine beny cider, red currant sorbet and champagne jelly,
lace (Baltic and Bahamas) so that I inevitably style, with a quirky interior that delights at every from the award-winning wine list, a gourmet beer or
emerge from long journeys with dry reptilian skin, turn. This is a hotel that is not afraid to be different. a house cocktail. I wasn't quite sure just how far 11- Say your goodbyes
and I doubt even Kim Kardashian could be comfort- Guided by several oversized floor lamps, we made the hotel's 'pet-friendly' policy stretched but, after Needless to say, after that meal we slept well, mak-
able sitting on her behind for five hours. our way through the hotel, where traditional artwork checking with the barman, Dexter was soon making ing full use of both the breakfast menu and the 12
I would like to say that ail my Googing catapulted mixes with local contemporaries on the wall, deca- himself at home on one of the large sofas and en- noon check out time the next morning. We rounded
me into appropnate travel preparations
- clothes dent soft furnishings add a touch of luxury, and g- joying the fireside craic with the locals. off our stay with a trip to the Salthlll Promenade and
packed, route planned, petrol in the tank, water in gantic framed mirrors show just how flattering five Galway Bay, before saying our goodbyes to the
the windscreen wipers and sweets everywhere I can hours in the car can be to one's face. 7. Go continental at breakfast lovely staff at The Twelve, who even presented us
fit them in
- but when Friday afternoon arrived, I'd The next morning we ventured downstairs once with a voucher for two complimentary lattes from
managed none of these things. I had, however, 5. Make yourself at home more to take advantage of the hotel's complimen- the Pins bakery to help us on our return journey,
managed to faff around Prima* for an hour ater Inside, our Pet Suite proved to be more of an apart- tary breakfast. Guests can take their pick from the
work looking for nothing in particular, so that when I merit than anything else, with a separate sitting buffet of cereals, pastries, fruit and yoghurts, or opt 12. Check in at The Twelve
finally left home it was 5pm and already dark. It room complete with two plush velvet sofas and a for a traditional Irish cooked breakfast with a conti- And so my final, or should it be first and most im-
took three of us to man handle a six pound poodle solid wood cabinet that opened to reveal our own nental twist. With a long day of sightseeing ahead portant step to a paw-feet weekend in Galway, is to
in to his new car harness but, with the mother and private kitchenette with sink, microwave, kettle and of us, we opted for the latter and quickly made make sure you don't leave without first checking in
the dog strapped in, 1 eventually set out into the mini bar. It was a comfy little haven decorated in short work of the freshly cooked omelette, French to The Twelve - a hotel with a difference that is sure
wild wild west of Ireland. deep plums and berry reds, with polished oak toast and bacon rashers. to get your xau wagging.
-33-

Twelve award
The Twelve Hotel, which is
no stranger to picking up
prestigious industry awards,
is ending the year with two
wins at the National Hospi-
tality Ireland Awards 2012.
The Barna hotel was named
as one of the top three in two
categories, Best Boutique
Hotel and the Best Wine List
2012.
The awards were
announced during the
National Hospitality Confer-
ence held at Dublin's Four
Seasons Hotel.
-34-

A 'happy meal' in gorgeous GortHave you ever really
thought about what goes
into the plate of food that is
brought to your table in. a
restaurant? If you think
about it, a large proportion
of it comes down to the
chef. It all starts at the
back door of the
restaurant, where
products are unloaded
every morning. Depending
on the time of the year,
chefs experiment, create,
and make menus that are
fresh, exciting, and
appealing to customers all
year round. Strawberries
and fresh salad greens
have come and gone, game
and autumnal fruits are
featuring now. If you do not
have a good chef, then you
do not have a good
restaurant.
The Gallery Cafe in Gort
has a great chef. The plates
come from the kitchen
loaded with love,
enthusiasm, and most
importantly, good food.
Born and raised in
Poland, chef Pawel
Karnafel was always
fascinated by the culinary
arts. After completing a
degree in environmental
engineering he decided to
move to Ireland and
indulge his passion for
food. He may be Polish, but
his pedigree is one
hundred per cent Galway.
GMIT trained, he served
his time with the good and
the great of Galway's food
heroes. He began working
in the West Restaurant at
the Twelve Hotel in Barna,
and honed his art in the
much-missed Sheridans at
The Docks, at
Ballynahinch Castle, and
Cava Restaurant. But a
passionate chef needs his
own kitchen and so I found
myself sitting down to
lunch in a place I used to
spend a lot of time trying
to get out of— Gort.
The Gallery Cafe room
itself is beautiful. Quirky
wallpaper, standard lamps,
loads of kitsch, and an
enormous chandelier are
all on display. Seating is
casual and relaxed.
We ordered an apple,
carrot, and ginger juice for
€4. It was fresh pressed,
delicious and foamy,
though maybe a little on
the expensive side I
thought. Two juices
arrived for the children
which, for some reason,
were not fresh from the
juice bar but from a nasty
carton. But the elder one
fancied the foamy apple
one, so I guess we have
instilled some sense of
taste in them. For their
lunch they had a lovely
pizza with a very crisp
base and simple but tasty
toppings which was rapidly
hoovered up.
My current husband
ordered the mackerel
salad. This was a
handsome piece of Burren
Smoke House mackerel
presented on a bed of new
potato, gherkin, caper, and
egg salad in a lemony
mayonnaise. Topped off
with colourful confit
peppers, organic leaves,
and served up with toasted
brown bread, it was
amazingly fresh, tasty, and
more than delicious.
I am usually carnivorous
in the extreme, my
favourite foods being
snouts, ears, and offal. I do,
however, have a weakness
for cheese and spotting a
St Tola goat's cheese dish
on the menu, I ordered one
of the sandwiches thinking
I was being very boring.
These are not sandwiches
in the traditional sense of
the word. This was a
wonderful concoction of a
sweet quince sauce,
roasted cubes of celeriac,
on a toasted white soda
farl. The plentiful salad
that came with it was
excellent also.
There are many great
options for vegetarians on
the menu but the real
genius is that you do not
notice they are vegetarian
to begin with. Most of the
items were listed at about
€8.50 which was very good
value for the portion size
and quality of the food. The
style of service was relaxed
and charming, in keeping
with the room. We also
noticed a side of chips on
the menu, which I had to
order as most of the other
dining options in Gort are
chip based. These were
easily the best chips I have
had all year. Gargantuan
quarters of potato, going
all the way from very
crispy to very fluffy, with a
homemade roasted tomato
ketchup heavily laden with
toasted fennel seeds. For
this reason alone I will
never bypass Gort again.
Pawel's style of cooking
is an example of his
passion for wild
ingredients and the whole
slow food ethos. His food
philosophy is based on
locally-sourced produce,
from markets and farms.
He forages for wild fruits,
nuts, herbs, flowers,
mushrooms, and seaweeds
in the countryside and
along the seashore. I was
lucky enough to meet him
at the Galway Food Festival
where he ran a foraging
workshop, and also at his
pop-up restaurant, Nutmeg
Feast, and look forward to
seeing what he will come
up with in the future. He is
a man happy in his work,
which translates directly
to the plate and that is a
lovely thing to see.
Details for breakfast,
lunch, and dinner are at
www.gallerycafe.ie or
check Nutmeg Feast on
Facebook for details of
Pawel and his 'partner in
crime' Yolanta's pop-up
events, but do not expect
much activity for a little
while as their little
'babymeg' is due to make
an appearance some time
very soon.
-35-

Industry awards for
The Twelve HotelThe Bearna based Twelve
Hotel has been named one
of the top three winners
in two categories at this
year's National Hospitality
Ireland Awards - Best Bou-
tique Hotel and Best Wine
List 2012.
The awards were an-
nounced during the recent
National Hospitality Con-
ference held at Dublin's
Four Seasons Hotel.
Since opening its doors
in 2007, The Twelve has
consistently scooped gold
stars and added accolades
to its ever-growing list
every year, including Best
New Hotel (Hospitality
Ireland Awards 2007), Best
Boutique Hotel (Hospital-
ity Ireland Awards 2008
and National Hospitality
Awards 2009), Best Gas-
tro-Pub for The Pins bar
(Restaurants Association
of Ireland 2012), Best
Wine Experience in Ireland
(Hotel and Catering Gold
Medal Award 2010) and a
Georgina Campbell Award
for Best Wine List in Ire-
land.
For more details on The
Twelve, Bearna phone 091-
597000 or log on to www.
thetwelvehotel.com.
Fergus O'Halloran, General Manager at The Twelve accepting the hotel's two new awards
from Gordon Hunt, Deputy Editor at Hospitality Ireland magazine.
-37-

Foilte Ireland Food Champions Depart for Canada -Pictured are {back row} Brid Torrades, Cafe Ista/So, Sligo;
Padraig Og Gallagher, Boxty House, Dublin; Therese McDermott, Waterford Festival of Food Ltd, Dungarvan; Colin
Jephson, Ardkccn Quality Food Store, Waterford; Anthony Creswell, Ummera Smokehouse, Cork; Fergus O'Halloran
the twelve Hotel, Barna; Ruth Healy, URRU, Bandon; Yvonne Carty, Hey Pesfo!, Offaly and Caoimhe NiDhuibhinn,
Failte Ireland. {Front row} JP McMahon, EAT Galway; Helen McDoid, John Mulcahy, Failte Ireland and Olivia Duff,
Headfort Arms Hotels, Kelts, Co Meath. Missing from the picture were: Donal Doherty, Hariy's Restauiant
Bridgend, Donegal; Mark K Murphy, Dingle Food Market, Kerry; Siohhan NiGhairbhith, Inagh Farmhouse Cheese,
Clare; and Sylvia Meulmeester, Greens Restaurant, Cork.
14 emerging food champions, who were recently selected by Failte Ireland to help
build Ireland's food tourism reputation and encourage visitors to stop, spend and
stay longer, have just returned from a benchmarking programme to Prince Edward
County in Canada where they were learning about how the region developed their
local experience to create a renowned food tourism destination.
These 14 champions were chosen from 160 nominations for their resounding
passion and belief in Irish food and for their commitment and drive to actively
influence and shape the future of Irish cuisine and food tourism in their region.
Canada's Prince Edward County was chosen for the benchmarking programme
because it faces similar challenges to Ireland and has successfully integrated its
range of food tourism products and activities with the people behind them.
During the programme, the group met with the pioneers of the local food
movement and learned how they used quality local produce and food customs to
differentiate and successfully position Prince Edward County as a reputable food
tourism destination.
They were guided around the region by food expert Rebecca LeHeup, Executive
Director, Ontario Culinary Tourism Alliance (OCTA) who provided them with insights
into various initiatives undertaken by the region to promote food tourism. Among
Champs return with food for thought
the successful food tourism initiatives the
group sampled and gained learnings from
was the Prince Edward County Taste Trail
which markets the products and services
of Prince Edward County, both inside the
County and to a targeted and diverse
external market.
Speaking about the trip, Helen McDaid,
Failte Ireland's Food Tourism Manager said:
"With Food Tourism growing significantly
over the last decade, many international
destinations are now looking to this sector
to gain a competitive edge. It's a serious
business as currently 35% of visitor spend
here is on food and drink. We can get
ahead of the curve by ensuring that we
offer visitors the best local and regional
food. By showcasing local produce we can
really evoke a unique sense of place, and
promote Ireland as an unspoilt
environment.
"Obviously from a tourism perspective
how our overseas visitors view and
experience Irish food while on holiday here
in Ireland is important, not only for tourism,
but for the economy. For Ireland to truly
triumph in this area we need a community-
led approach which is why we appointed
these food champions, who have
demonstrated true energy and commitment
to developing Ireland as a tourism
destination.
"This learning journey has gone a long
way to providing our new champions with
much food for thought on how we can
develop Ireland's food offering and they are
now primed and ready to take their
learnings back to their local communities
and networks to start working on how we
can transfer this information into practical
initiatives for Ireland."
Now as the group returns home they will
work together and with their local
community to help enhance regional
knowledge of local foods and develop
engaging food experiences to truly utilise
food tourism as a workable economic
development strategy. O
-38-

Top chefs get
ready to do battle
Some of Galway's top
chefs will battle it out in the
name of charity at an event
in the city next month.
The second annual
'Come Dine With Me
- Battle of the Chefs' will
take place at 7pm on Sat-
urday 24 November at the
Salthill Hotel, with pro-
ceeds going to four local
charities - Console, Voices
for Down Syndrome Gal-
way, Cancer Care West and
The Corrib Lions Club.
The night will see the
creation of a mouthwater-
ing seven-course gala din-
ner, with each course be-
ing prepared by a different
chef.
A live draw will take
place to determine which
chef will prepare each
course and guests have a
special treat on the night of
being able to see their meals
being prepared behind the
scenes in the kitchen via
television screens.
The team on the night
will include Tony Ryan
from Salthill Hotel, Mar-
tin O Donnell from The
Twelve, Kieran Cooney,
Head Chef for Sodexo
at Medtronic, Tu Tul
Abul Hasneath from Pa-
cific Rim, Mark Duffy
from Compass Catering
at Boston Scientific and
the 'Elder Lemons' from
GMIT. Guests will be
asked to rate each course
and the dish that receives
the highest score will de-
termine the 'Creative Iron
Chef Champion'.
Tickets for 'Come
Dine with Me' cost €50
and can be purchased
from any of the partici-
pating charities, includ-
ing Cancer Care West on
091-545000, Console on
087-7978130, Voices for
Down Syndrome Galway
on 087-644 8277 and The
Corrib Lions Club on 087-
8547888.
Pictured ahead of the second annual Come Dine With Me, Battle Of The Chefs are charrtty representatives Margaret
Tierney, Console, David O'Donnell, Cancer Care West, Galway City Mayor, Cllr Terry O'Flaheirty, event organiser Maurice
McCarthy, Galway's Town Crier, Liam Silke, Michelle Whelan-Kennedy, Corrib Lions Club, anctl Carmel Hannon, Voices for
Galway. Photo: Reg Gordon
-39-

Be greeted by sweet treats if you
check in for some autumn pampering
AN autumn break in one of Ire-
land's most picturesque areas,
complete with freshly baked
cupcakes, homemade chocolates
and bottle of Prosecco on ar-
rival — sounds idyllic, doesn't
it?
If the prospect tickles your
fancy, then the latest offering
from the Twelve Hotel in
Bearna, Co Galway, is right up
your street.
You will start your two-night
Autumn Pampering break with
the aforementioned sweet
treats (the cupcakes are created
in the hotel's on-site bakery).
Then the pampering gets
under way and you can choose
whether to treat your hands,
enjoy a back, neck and shoulder
massage, or submerge yourself
in a seaweed bath using the
award-winning Voya range of
seaweed products — all in the
comfort of your own room.
The hotel is famed for its fab-
ulous food and wine offerings.
It has won the Wine Spectator
award for the fifth year in a
row. It has also been awarded
two AA Rosettes for its wonder-
ful food.
You will also be able to enjoy
the critically-acclaimed food for
yourselves with a wonderful
three-course dinner on the
evening of your choice in Up-
stairs@West, where you can
select from the full a la carte
menu brimming with fresh sea-
food and great cuts of meat
from local suppliers.
After a lovely sleep each
night, awake to a cooked to
order breakfast the following
morning and, before you head
home!
All this can be yours for €185
per person sharing.
For further information and
booking, contact The Twelve
Hotel, Bearna Village, Co
Galway, on (091) 597000 or log
on to www.thetwelvehotel.ie
TREAT: Freshly baked cupcakes, chocolates and Prosecco await
when you check in for an Autumn Pampering break at the Twelve
Hotel in Bearna, Co Galway,
-40-

Fact-finding mission to Canada in bid to
lay foundation for Galwayfood tourism
FOURTEEN of Ireland's top
foodies departed from
Dublin Airport this week to
travel on a food tourism
benchmarking trip to Prince
Edward County in Canada.
Among the group were Gal-
way's Fergus O'Halloran, The
Twelve Hotel, Barna and JP
McMahon, EAT Galway and
owner of Aniar Restaurant,
Galway's first Michelin star
restaurant.
Having received a phenome-
nal response to Failte Ireland's
quest to find Ireland's food
champions, Fergus and JP were
chosen from over 160 nomina-
tions. These food champions
were nominated by their peers
for their resounding passion
and belief in Irish food, togeth-
er with a commitment and
drive to actively influence to
shape the future of Irish cuisine
and food tourism in their
region.
While in Canada the Food
Champions will experience a
bespoke itinerary developed by
renowned food tourism desti-
nation expert Rebecca LeHeup
who will be their guide through-
out the trip. Among the many
things the group will see and
do, include meeting Vicki, a 9th
generation farmer who has
built an agri-business with vari-
ous market outlets.
An open discussion session is
planned with the Prince
Edward County stakeholders
who will talk about developing
their businesses, what culinary
tourism has meant to them, the
challenges they faced, and les-
sons learned etc.
Failte Ireland's Head of Food
Tourism, John Mulcahy, who
spoke with the group before
departing to Canada, said:
"It is our hope that once Fer-
gus and JP return home they
will work together with the
local Galway community to
help build Ireland's food
tourism reputation and encour-
age visitors to stop, spend and
stay longer.
'Working together and devel-
oping networks and relation-
ships within their localities,
they will help to enhance
regional knowledge of local
foods and contribute to an
emerging Irish cuisine. This
will truly utilise food tourism
experiences as a sustainable
economic development strate-
gy-
Failte Ireland's vision for
food tourism is that Ireland
should be recognised for the
availability, qualify and value of
our local and regional food
experiences, which bring with
them a unique sense of Irish
culture and hospitality. Ireland
has all the ingredients to deliv-
er on that promise.
This educational visit to
Canada will provide the tools
for the Food Champions to
return to Galway and get
behind their region in providing
an opportunity to experience,
see and taste a truly unique
food offering, thereby generat-
ing more business for the local
area."
Failte Ireland Food Champs Departing for Canada. From left: Siobhan Nf Ghairbhith, Inagh Farmhouse Cheese, Co. Clare; Fergus O'Halloran, The Twelve Hotel,
Barna; Caoimhe Nf Dhuinbhinn, Failte Ireland; JP McMahon, EAT Galway; and Brfd Torrades, Cafe Osta/S6, Sligo.
-41-

Barna
Nadine is best!
Front Office Manager and
Reservations Manager at The
Twelve Hotel in Barna has
been awarded the title of
'Best New JCI Member in
Ireland' from the Junior
Chamber International, the
voluntary, world-wide, inde-
pendent, out-of hours, per-
sonal development organisa-
tion for young professionals
and entrepreneurs aged
between 18 and 40.
Nadine attended a Busi-
ness Networking Interna-
tional networking evening in
February for The Twelve
Hotel, where she met Anne-
Marie Shanahan, the Presi-
dent of JCI Galway, after
which she joined the organi-
sation.
Since then, Nadine has
been involved in a variety of
projects including The Out-
standing Young Person proj-
ect, that recognises and cele-
brates the most inspirational
young people, where JCI
Galway was delighted to
have seven local winners
with four of them going on to
national level. She also
attended a career fair to rep-
resent the hotel industry and
was appointed a VIP Coordi-
nator for the 2012 Ironman
70.3 Ireland event.
At the National Conven-
tion last weekend in West-
port, Nadine received the
award for 'Best New JCI
Member Ireland' for her vol-
untary work with JCI Gal-
way. It was presented by JCI
National President Michelle
Daly-Hayes.
"Becoming a member of
JCI Galway has been bril-
liant," says Nadine, "This is a
bunch of absolutely lovely
and talented people who do
great projects in and for Gal-
way. I think what I most
enjoy about JCI is the combi-
nation of business orientated
projects, those which are a
particular benefit to the Gal-
way community, and the fun!
You learn something new
with every project. I really
like the fact that even though
it's a lot of work being in a
committee or chairperson of
a project, it is fun, very
rewarding and makes you
proud."
Nadine Conrad from The Twelve Hotel successfully flew the
flag for the county when winning the title of 'Best New JCI
Member in Ireland' for her voluntary work with JCI Galway.
She is pictured receiving her award from JCI National Presi-
dent Michelle Daly-Hayes.
-42-

Top chefs to battle it out in thekitchen
to cookup the cash for local charities
THE CITY'S top chefs will do
battle in the kitchen next
month in the second annual
culinary competition which is
being held to raise money for
local charities.
The Come Dine With Me
Battle of the Chefs will take
place in the Salthill Hotel on
Saturday November 24, with
proceeds from the competition
going towards Console, Voices
for Down Syndrome Galway,
Cancer Care West and The Cor-
rib Lions Club.
The event, which was
launched on Monday night,
will see Galway's top chefs
going head-to-head in a battle
ofthe chefs competition to cre-
ate a mouth-watering, seven
course Gala dinner with wine
with all proceeds on the night
being divided between the four
charities.
The night will kick-off with a
mulled wine reception before
guests are served a seven course
meal prepared with locally pro-
duced products, each course
being prepared by a different
chef.
A live draw will take place on
Galway Bay FM to determine
which chef will be preparing
each course. Guests have a spe-
cial treat on the night of being
able to see their meals being
prepared behind the scenes in
the kitchen via TV screens.
Each chef represents a local
business with Tony Ryan from
Salthill Hotel, Martin O'Don-
nell from The Twelve, Kieran
Cooney Head Chef for Sodexo
at Medtronic, Tu Tul Abul Has-
neath from Pacific Rim, Mark
Duffy from Compass Catering,
Boston Scientific, Elder
Lemons from GMIT.
Former GMIT and Panel of
Chefs Ireland Chef, Johnny Car-
roll will be MC on the night,
talking guests through the
cooking experience before their
eyes. Guests will be entertained
throughout the dinner and con-
tinuing on into the night with
music.
Like the TV show 'Come
Dine with Me', each guest will
be asked to score each course.
The dish receiving most votes
will determine the 'chef of the
night'.
"The event is a fantastic
chance to highlight the great
works of all four charities, it
also gives the chefs a chance to
show off their talents," says
organiser, Maurice McCarthy.
"The cameras in the kitchen
will be a unique experience for
both the diners and the chefs
and we hope the night will be a
great success for all," he said.
Tickets cost €50 and are lim-
ited to 250 guests. For tickets,
contact Cancer Care West on
(091) 545000, Console on 087
7978130, Voices for Down Syn-
drome Galway on 087
6448277, and The Corrib Lions
Club.
Mayor of Galway, Cllr Terry O'Flaherty gets a helping hand from Galway Town Crier Liam Silke at the launch of the Come Dine
With Me Battle ofthe Chefs. Also pictured are: David O'Donnell of Cancer Care West, Maurice McCarthy, Panel of Chefs of Ire-
land, Margaret Tierney, Console, Carmel Hannon, Voices for Down Syndrome, Galway and Michelle Whelan of Galway Lions Club.
-43-

Galway restaurants facing
serious chef shortageConor Harrington
Despite its growing repu-
tation as a food capital,
Galway's restaurants are
experiencing a serious
shortage of available,
qualified chefs.
At a Restaurant As-
sociation of Ireland (RAI)
roadshow in Galway last
week, one of the issues
highlighted by members
was the difficulty in find-
ing suitably qualified
chefs to fill available po-
sitions.
Mr Fergus O'Halloran,
General Manager of The
Twelve Hotel in Barna
and Chairperson of the
Western branch of the
RAI, said the problem has
been in existence for two
years, but has come to a
head recently.
"The resounding mes-
sage that all restaurants are
experiencing is that it's ac-
tually very difficult to get
staff and to get qualified
staff, so chefs are a huge
problem at the moment,"
said Mr O'Halloran, who
is also a Food Ambassa-
dors for The West of Ire-
land under a Failte Ireland
food tourism dnve, along-
side Jp McMahon of EAT
Galway.
Mr O'Halloran said
the problem is a national
one, but it is being felt
most keenly in Galway.
"I've experienced it
myself for three months,
trying to find a chef de
partie. I know other res-
taurants as well in town
that have been looking,
since April, for a chef de
partie," he said.
Mr O'Halloran cited
the greater number and
concentration of restau-
rants in Dublin as a factor
that may attract greater
numbers of chefs to the
capital as opposed to Gal-
way. However, he said that
the recent successes of
Galway restaurants might
now reverse the trend.
Aniar
"The announcement of
Galway's first Michelin
star for Aniar was super.
Everything that's going
on in Galway is making us
a real food destination. So
we would hope to see an
improvement," he said.
Mr O'Halloran said
restaurants wanted to
work more with the edu-
cational colleges so that
they can help advise on
the programmes and en-
sure that the programmes
are industry related.
He said Galway-Mayo
Institute of Technology
(GMIT) had been "ex-
tremely proactive" in
this regard, but called for
greater collaboration be-
tween RAI members and
educational institutions.
Mr Gerry Talbot, who
is the Head of Department
in GMIT's Department of
Hotel and Tourism Man-
agement, said that the
dearth of qualified chefs
in Galway was down to a
number of reasons.
GMIT produces 96
Culinary Arts graduates
every year, most of whom
do not remain in Galway
to work, he said.
"To train and educate
a culinary arts student is
an expensive business, be-
cause they demand a lot of
kitchen time and kitchen
time is very expensive to
deliver.
"When we produce
students, they don't just go
to Galway, they go to ba-
sically all parts of Ireland.
Some would actually go
directly to the continent.
So, we're not producing
staff or trainees for the
Galway area alone," said
Mr Talbot.
Mr Talbot pointed
to GMIT's Links Office,
which facilitates its stu-
dents taking part in work
experience programmes,
and invited Galway res-
taurants to get in touch
and bring students into
their kitchens.
"We need to know that
they are interested in tak-
ing our students," said Mr
Talbot, who added that
the college receives of-
fers from restaurants all
over the country, and from
abroad, to take students on
placement.
"We have some lovely
restaurants in Galway and
we would love to have our
students there," he said.
The GMIT Links Of-
fice can be contacted at
www.gmit.ie/thehotels-
chool/links-office.
-44-

Seeing stars
For people of a certain
generation in Galway, a
Snack Box after the pub
was the culmination of a
good night out and pos-
sibly the culinary peak of
the week, depending on
the quality of their moth-
er's Sunday roast. While
we had no problem swill-
ing pints down the pub,
going out for a proper,
sit-down meal was con-
sidered far too fancy and
expensive and reserved
for special occasions or
for those with money to
bum.
However, Galway has
been going through some-
thing of a food revolution
in recent years and locals
and visitors alike are now
spoiled for choice and val-
ue when it comes to fine
restaurants.
Tellingly, this revolu-
tion did not come about
in the boom; rather it is
only in the last few years
that the number, quality
and value of the restau-
rants in this city has re-
ally increased.
Consequently, it is dif-
ficult to get a booking at
many local restaurants at
the weekend, while some
of the city's restaurants
have received rave re-
views in recent years and
there have been numer-
ous local and national ac-
colades for others.
Galway restaura-
teurs have also been
recognised for their ef-
forts, with Twelve Hotel
O'Halloran and Jp McMa-
hon of EAT Galway named
Food Ambassadors for
the West of Ireland under
a national Failte Ireland
Food Tourism drive.
Galway's first food
festival this -year also
proved a massive suc-
cess, while the Galway
International Oyster and
Seafood Festival has
shown that it is capable
of moving with the times,
incorporating food trails
in the programme of
events for the past two
years and a smorgasbord
of quality seafood fare for
people attending events
at this year's marquee.
The pinnacle of this
food evolution, of course,
was reached last week
when young local restau-
rant, Aniar was awarded a
Michelin star after just a
year in business.
Michelin Guide edi-
tor Rebecca Burr said the
restaurant team offered
"fairly simple surround-
ings and focus their atten-
tion where it really mat-
ters: on excellent quality
food".
Aniar has put Gal-
way's restaurant scene
firmly on the map, how-
ever, Galway's eateries
and food producers must
be supported if they are
to survive and continue to
innovate and win awards.
Speaking ahead of
the Restaurants Associa-
tion of Ireland Roadshow
in the city on Monday,
Mr O'Halloran called on
people to support the
industry by eating out on
nights other than just Sat-
urday. It's time for Galway
people to put their money
where their mouth is.
-45-

HALF TERM
HALLOWEENHolidaying in Ireland has, in But a combination of a renewed euro in the last year, taking the
recent years, never been the sense of "the customer comes kids to Ireland for a mid-term
cheapest of options. Eye first" in the tourism and service break is attractive again,
watering prices, poor service, industry, restaurants and hotels In no particular order, here's a
and sky-high peak fares have aware of the need for few Halloween or adventure-
often taken much of the competitive pricing and sterling themed packages for families in
goodness out of a trip home. gaining 12 per cent against the October.
Haunted Halloween Trick or treat? Midterm "Ghoulish Getaway"
at Druids Glen Resort family breaks at The a* Lisloughrey Lodge,
The 5-star Druids Glen Resort in
Cliff HOUSe Hotel this Cong, County MayO
Ha
"OWe ' en - MavSSK&W?^^
JZ°^rTtS^i¥r?r'fllldlen un
tvr12 The Cliff House Hotel in Ardmore has pacLge for families of fourWo aTiute,can enjoy one night s accommodation its own of treats for everyone this two children) from Sunday October 28 -with breakfast the following morning, Hallowe'en midterm. Thursday November 1. fWly accom-dinner in Druids Brasserie with children From Monday October 29 to modation with breakfast and oneeating for free up until 7pm and a family Thursday November 1 inclusive, two evening in Wilde's Restaurant, whose
pass to Wicklow Gaol.
nights bed & breakfast for two adults and chef was shortlisted for 'Best Chef in
Guests can also enjoy full use of the one d^ a 3 course j^^ one eve ning Connacht' in the 2012 Food and Wine
resort's family activities during their stay and a half day pass at the Ardmori Awards
including resort bikes, swimming pool Adventures camp on one day, from €455. For children there will be the hotel's
and leisure facilities games room, Tads Children can enjoy Ardmore Skeleton Club including scary movie
movies and a Halloween kids pro- Adventures, two minutes walk from The evenings, games, ghost stories; and on
gramme with pumptai carvmg and face Cliff House Hotel, where there is a selec- HaUoween night a Halloween Party,painting among the tacks and teats! tion of age -appropria te activities ranging A two night Ghoulish Getaway pack-Druids Glen Resort s Haunted hom kaya king, sur fing, rock climbing, age is available from €390 for a family of
Halloween package is available from to s dep ending on which of two adults and two children under* 12
fiSdXoc^d^defli. 0 twodifferentagegroupsthecomeunder. years. Three nights from €490.
™ -a /-i t, -i
The cliff House Hotel, Ardmore, Lisloughrey Lodge,
Druids Glen Resort,
County Waterford Cong, toimty Ivllyo.Newtownmountkennedy, Co.Wicklow www.thecliffhousehotel.com T- 094 954 5400
W™.druM°sglenresortcom °° 353 (0) M 878
°° W: www.lisloughreylodge.com
-46-

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Parknasilla Resort & Adrenaline-pumping Take to the water at BMiffllSJM|maBi^ffi^^|î|i|^
Spa, Sneem, Co. Kerry adventure at Delphi Radisson Blu Hotel Athlone BliiiMwIlillaWTake the family on a trip to Mountain ReSOrt "BrliJfrrrlfriiiilllliilWParknasilla Resort & Spa in Sneem, Co.
— _ ' October can provide perfect conditions for BMNMf$NV$|giyiT^
Kerry this autumn where you can get 2 COnneiTtara, CO sailing on the River Shannon say the people at BnRl$KNMnwBilt*tflmmRm
nights B&B in one of the hotel's luxury GalvuaV the RadissonBlu Athlone. MfflfrgrWJffifimPBffiNff
bedrooms with views over either alvva y This mid-term, a famil' of two adults and up H$fl£oHHumII*M£DS£K!^H8nffiKenmare Bay or the Kerry mountains. to three children can enjo} HNMBnHMNilMMParknasilla Resort & Spa offers seven Kayaking, hill walking, rock MMlllMlrirrrrfH^^mapped walks or a round of golf and an climbing and archery are on offer at x wo nights family accommodation HMffiililllninPnfEHff^BMIMarchery lesson as well as a Fairv Trail Delphi Mountain Resort. Your kids Buffet Breakfast each morning ■fWHlMMlMMiMwhere children can search for can catch their first wave surfing at Dinner on one evening in Elements Restaurant H|||aM|HUMHMM
Parknasilla's infamous fairies. Cross Beach or they and you can scale
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balance on the high ropes timetable of games like Dodge Ball and Noodle Wj|||HMi|jjN(MjM
fishing, treasure hunts, and the afore- course. Hockey, movie nights daily activities in the BfMMjMllnjWnHH
mentioned miles of walks and fairy trail. From €499 for a family of four indoor swimming pool in Synergy Health &
HllfflnMHlalKlffllN^KHNHMirlHniNlHGuests can have free access for the whole Y ou can havc 3 nights in a four star Leisure Club or a family boat cruise on the River
family to the hotel's pool or adults can family room with breakfast each Shannon HAMRMlfiilMnW^WHHffllilH^nH
enjoy the thermal suite and outdoor hot morning and dinner on two nights, n. From€329 for two adults and up to three chil- ■MMMlHiMm
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-47-

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