|Catherine Fulvio, Paul Flynn and Derry Clarke in Lords & Ladles on RTE1 TV|
Seamus then went looking for the best chef he could find, to open a new restaurant in Donegal Town.
|Rory Carville, Head Chef at the new Blás Restaurant at The Gateway Lodge, in Donegal Town|
He then joined Derry Clarke's team in l'Ecrivain, in Dublin, for two and a half years. Rory then worked for a year in Chapter One under Ross Lewis and while he was there Derry rang him up to see if he'd like to work for the summer on a yacht (belonging to a business partner) in the south of France. Around this time Rory had been working on a new venture with Dylan McGrath, but that fell through, so he jumped at this opportunity.
|Michelin Chef Rory Carville with Marian and Seamus Quinn at Blás Restaurant, Donegal Town|
"Winning a Michelin Star takes a lot of hard work and dedication from a chef and his whole team, putting in long hours and intense concentration." says Rory. "It's great for business but it's a different kind of pressure as your cooking to satisfy a different kind of clientele. And there are so many great restaurants now in Dublin that the competition is very tight."
|Daniel Cavan, sous chef at Blás Restaurant in Donegal Town|
|Velvet Cloud Sheep's Yogurt with Dandelion Honey & Chive at Blás Restaurant|
|Finishing off a dish of John Dory and Organic Broccoli|
|The bedrooms have been totally refurbished at the Gateway Lodge in Donegal Town|
|The Chalets at the Gateway Lodge have also been completely refurbished|
For bookings at Blás Restaurant & Guest Accommodation Tel: 00 353 74 9740405
You can follow Head Chef Rory Carville on Twitter
You can follow sous chef Daniel Cavan on Twitter
General Manager, Liam McGill, opened the night by thanking all who had turned out for the opening. "We are so proud to have a loyal and regular clientele here at the Nesbitt Arms. A town is quiet without a hotel but a hotel is nothing with out the town around it", he said.
"I'm delighted to welcome you all here to the opening of "Ramblers", our brand new Bar and Restaurant" said Liam. "I want to thank everyone who worked on the new build: John Fox and Hugh Boyle with all their staff, Micky Shallow and of course, Terry Murray who has practically lived in this room for the last two months!"
|The Nesbitt Arms Hotel, Ardara, Co Donegal|
|Entrance to the new Ramblers Restaurant and Bar|
He then called on festival organiser and local hero, Stephen McCahill, who thanked the management of the Nesbitt Arms for their continued support in the town of Ardara. He added that the presence of hotel was imperative for the success of the town. Praising all involved with the design, building of the new Bar and Restaurant, and with a special mention to restaurant staff and head chef Francis Floyd, Stephen commented on the wonderful standard of the hotel with its new reception, ballroom and excellent food.
|Fresh Fish is delivered from Killybegs everyday|
Deirdre Mc Glone, owner of Harvey’s Point Hotel and Donegal Person of the Year 2016, gave a very eloquent speech praising the people of Ardara for their continued dedication and search for an excellence offering for visitors and guests to the area. "Ardara is the most amazing town. You have traditional music festivals and events almost every month, a great community spirit and the most wonderful natural surroundings here", she said. "No wonder Ardara was voted the Best Village to Live in Ireland!"
Deirdre then officially launched Ramblers new Bar by pulling a pint of stout and serving the first glass of the new Sliabh Liag Whiskey and Claire McGill, Deputy GM of the Nesbitt Arms, then presented Deirdre with a beautiful Eddie Doherty Tweed Throw as a memento of this trip down to Ardara.
|The Library section of the new Ramblers Restaurant and Bar|
As is customary in Ardara, the locals and business owners turned out in great numbers to support this very fine new bar. “Traditional but kinda chic”, “cosy and comfortable with those lovely old heritage colours”, “classy & cosy” was how some of the locals described it.
|Local Beers and Spirits from County Donegal are served in the new Restaurant and Bar|
To Enter a new Competition and be in for a chance to WIN Dinner for Two at the new Ramblers Bar and Restaurant in Ardara, County Donegal, simply Like and Share The Nesbitt Arms Hotel on Facebook here:
telling them the person you'd like to bring along with you if you won.
(Sneaky Tip - If you've Liked this Page already, Unlike and Like Again to enter the competition)
The Winner will be announced on Friday 29th of July. Best of Luck everyone!
ALDI are once again sponsoring this years' National Junior Baking Competition, in association with Foróige, the finals of which will take place in the Aldi Marquee at the National Ploughing Championships, and this year the theme for the baking competition is ‘Muffins of the Moment’.
The winner of the National Junior Baking Competition will win a €1,000 bursary to help them on their baking journey, as well as a trip for their local Foróige group to Delphi Adventure Centre in Co. Mayo.
How does the Competition work?
The qualifiers of The National Junior Baking Competition will be held nationally through youth organisation Foróige, in their 834 clubs and projects nationwide, with the regional finals taking place in late July. The National Semi Finals and Final will be held from 20th to 22nd September at the Aldi Marquee during the 2016 National Ploughing Championships in the new location of Tullamore, Co. Offaly.
The first stage of the competition will be at county level. These will be organised locally in each county to watch out for the local arrangements. There will be one winner per county, except in cases where there are more than 50 clubs in that county. In this instance, two county contestants will qualify for the Regional Final.
To find your nearest Foroige Club and Contact Details Click HERE
There will be four regional finals - South, West, East and Midlands. Two winners from each region will qualify to compete in the semi-finals at the National Ploughing Championships in September 2016. At Regional level you will be baking on site using ingredients supplied by Aldi.
National Level and Finals
There will be two semi-final heats on 20th and 21st September. Again, semi finalists and finalists will be baking on site. The contestants placed first and second in each heat will qualify for the final on Thursday 22nd September, in the Aldi Ireland Tent at the National Ploughing Championships.
The competition is open to any young person between the ages of 12 and 18 that are currently a member of a club, project (including Big Brother Big Sister), or youth service in Foróige.
The theme of the National Junior Baking Competition this year is ‘Muffins of the Moment’ and the judges are anticipating some amazing creations from the wealth of talented young bakers around the country.
- This competition is for individual entrants only.
- Participants must still be 18 or less on the 22nd of September 2016, the day of the final of the competition.
- For the county competition each competitor will bring their Muffins, made by them. Should they progress to the regional event they will be required to bake more on site.
- Each club or project group may submit only one entry. If more than one person in a group is interested, it is up to the club or group to decide how to choose one.
- Bakers must produce their goods without help from others.
- Ingredients must be purchased from Aldi – and each baker may spend a maximum of €20 on ingredients. Here is a link to the Aldi website where you can see all their products.
- Entrants in county competitions must be available to attend and compete in the Regional finals (late July) and the National Finals (20th to 22nd September), if they get through to each.
- For the National Semi-Finals and Final, competitors will be obliged to use the ingredients supplied by Aldi Ireland.
- Competitors in the regional and national events must bring their own baking tins.
- The judges’ decision in all competitions is final and binding on all competitors and the fact of entering shall be deemed an acceptance of this rule.
Any other enquiries should be directed to email@example.com
So Get Baking and the Best of Success to all who enter!
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The Irish Food Guide Blog www.IrishFoodGuide.ie includes news, foodie chat, recipes, award results, links and other general information on the Food & Tourism Industry in Ireland.
It is written & curated by Zack Gallagher, Donegal Town, Co Donegal, Ireland.
“My Blog is a slice of the Irish Food ‘Network’. I’m a Chef with over 27 years experience and also have a background in media. I’m passionate about Irish Food Tourism and I believe that a rising tide really can lift all boats!”
Supporting Irish Food created by passionate producers and encouraging the Irish food & hospitality industry to use modern social media methods to increase their business.
Zack is building an all-Ireland Food Tourism network to assist Tour Operators bringing guests into Ireland to connect easily with artisan Irish food producers, so as they can experience the provenance and personality behind our Irish food Visit www.