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Ireland

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Eastern Seaboard Restaurant Menus 2020, Eastern Seaboard Restaurant Jan 2020

Eastern Seaboard Restaurant Menus 2020, Eastern Seaboard Restaurant

Menus of the 21st Century

It's the small touches that I remember from a lovely meal in this Drogheda restaurant: creative, ambitious ideas like the smoked oyster mayonnaise for dipping pencil thin bread sticks baked in the sister Brown Hound bakery, next door. This is a restaurant that started out great and keeps getting better.

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Kai Restaurant Menus 2020, Kai Restaurant Jan 2020

Kai Restaurant Menus 2020, Kai Restaurant

Menus of the 21st Century

Jess Murphy isn't the sort of chef who'll fire off an email to a supplier and wait for the boxes to arrive in the door. She's more likely to pull on her wellies, zip up her orange anorak and go down to the farm to see and taste it. If there were a Pulitzer prize for provenance, then the Irish Times cookery writer would be a contender. It's the starting point that makes the food in her Galway restaurant sing.

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Ard Bia At Nimmos Restaurant Menus 2020, Ard Bia At Nimmos Jan 2020

Ard Bia At Nimmos Restaurant Menus 2020, Ard Bia At Nimmos

Menus of the 21st Century

Aoibheann McNamara is a bona fide trailblazer. Her team at Ard Bia, led by the restaurant's manager, Amelia Colleran, take inspiration from McNamara's love of travel and slow food when it comes to their menu. Vegans will love their vegan breakfast and daily vegan stew of the day; nonvegans will love Middle Eastern and Mediterranean inspired dishes featuring the best of Irish ingredients, such as Gubbeen cheese, Hegarty cheddar, Colleran's ham, Burren Smokehouse salmon and Galway goat's yogurt. Even after nearly two decades of serving food in Galway, the Ard Bia family still have their finger firmly on the pulse.

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Pudding Row Cafe Menu 2020, Pudding Row Jan 2020

Pudding Row Cafe Menu 2020, Pudding Row

Menus of the 21st Century

The buzz of conversation as you walk up the stairs into this first floor cafe is the sound of summer. A trip (or several) to Pudding Row has become an unmissable part of family stays in Sligo. A perfect day involves wrestling a surfboard in Inniscrone for a couple of hours and then heading over to Easkey rubbery-kneed with the hunger, to tuck into Dervla James's cooking. I'm already planning this year's visit.

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Ubh Cafe Menu 2020, Ubh Cafe Jan 2020

Ubh Cafe Menu 2020, Ubh Cafe

Menus of the 21st Century

Having paid her dues working in fine dining, the pastry chef Emma Spain decided to rediscover her passion for a simpler approach to cooking by opening Ubh, in early 2017. Her partner, Shane Byrne, roasts the coffee while their team of cooks, baristas and floor staff work with Spain to design a menu that changes every other week. On the roster are Dunlavin Dairy milk, Gubbeen cheese and chorizo, Toons Bridge ricotta, Garryhinch Wood mushrooms, local egg supplier Chick O'Loughlin (best name ever for an egg supplier?) and local Polish bread baker Richard Kamola. Regulars are obsessed with their mushrooms …

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Ox Restaurant Menu 2020, Ox Restaurant Jan 2020

Ox Restaurant Menu 2020, Ox Restaurant

Menus of the 21st Century

Chefs still get in a spin about fine dining in Ireland, try too hard, throw too many things into Squeezy bottles and get so stressed about it all that you can nearly taste the hydrocortisone on the plate. Stephen Toman knew exactly what he wanted to do in Ox when he opened it with the king of front of house Alain Kerloc'h six years ago. The aim was to keep getting better. And it has. Ox is wonderful.

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Canteen Celbridge Restaurant Menu 2020, Canteen Restaurant Jan 2020

Canteen Celbridge Restaurant Menu 2020, Canteen Restaurant

Menus of the 21st Century

Some chefs still think "posh" food must involve ingredients from high on the hog, the fois-gras-and-fillet-of-beef school of cooking where it feels like an algorithm set to bling has composed the menu. James Sheridan's menus are always interesting and personal, not in a whacky fashion, but in a "here's a chef who's thinking" sort of way. Sheridan's partner, Soizic Humbert, brings total professionalism to front of house. They're a great team, and this is a great restaurant.

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Variety Jones Restaurant Menu 2020, Variety Jones Jan 2020

Variety Jones Restaurant Menu 2020, Variety Jones

Menus of the 21st Century

We are barely two generations removed from people who learned instinctively how to cook over fire, the predominant method of most Irish households. Knowing how fire works is a central plank of Variety Jones, a wonderful addition to Thomas Street in Dublin. The fire became central almost accidentally when Keelan and Aaron Higgs, who are brothers, couldn't get their gas hob connected. Now it's a crucial part of the wonderful cooking that's happening here.

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Gertrude Restaurant Menu 2020, Gertrude Restaurant Jan 2020

Gertrude Restaurant Menu 2020, Gertrude Restaurant

Menus of the 21st Century

The first proper restaurant from the 3fe coffee roastery was planned with children (and their food - and wine-loving parents) very much in mind. The spacious interior is buggy friendly and has high chairs aplenty as well as a comfortable nappy-changing facility. Even better than all of that is that children aren't condemned to chicken nuggets and chips. Half-portions of everything on the adult menu are available at half-price, and there's a simplified menu, with beans on toast and pancakes, in case your mini-me doesn't feel up to the pork tonkatsu sandwich or the duck buns - but why wouldn't …

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Overends Kitchen Menu 2020, Overends Kitchen Jan 2020

Overends Kitchen Menu 2020, Overends Kitchen

Menus of the 21st Century

Children get excited about food in a way that more jaded adults sometimes miss out. Airfield is a working model farm where warm eggs can be collected and milking watched, food grown, or mooing within earshot of this lovely cafe. The food in Overends Kitchen is as impressive as the farm. Sunday lunch is a particular favourite, and the Woolapalooza Festival gets better every year.

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Pathway To Entrepreneurship For People With Disabilities In Ireland, Thomas M. Cooney, Brian Aird Jan 2020

Pathway To Entrepreneurship For People With Disabilities In Ireland, Thomas M. Cooney, Brian Aird

Reports

This report, Entrepreneurship for People with Disabilities in Ireland, is timely and welcome. Authors Professor Thomas Cooney and Brian Aird present a blueprint for encouraging the entrepreneurial potential of people with disabilities. The report sets out concrete actions and recommendations in the overall context of current policies and the tailored supports required to support people with disabilities into self-employment.

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Dark Magic Part 1, Rachel Quaid Jan 2020

Dark Magic Part 1, Rachel Quaid

Mahurin Honors College Capstone Experience/Thesis Projects

Dark Magic is a novel that mixes old folklore with fantasy and a splash of modern day. This first part of the novel readies the readers to enter the world of the old Irish Aos Sì. Ophelia is a witch, living in the land of the fae. She signs up to help with a research study to better her chances at succeeding as a healer. Rhea is a member of the Tuatha de Danann, the fae folk who rule the land from their courts of old. She is sent by her caretaker to observe this study. Everyone knows witches and …

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Identity Reconstruction Of Chinese Migrant Women In Ireland, Jun Ni Jan 2020

Identity Reconstruction Of Chinese Migrant Women In Ireland, Jun Ni

Books/Book chapters

This chapter presents an original qualitative study on the cross-cultural adaptation process and identity reconstruction of Chinese migrant women in Ireland. Based on an analysis of Chinese women’s cross-cultural adaptation experience, this study identifies facilitators of and barriers to the cross-cultural adaptation. It finds that the women who adopted an integrated strategy have developed an intercultural identity. On the one hand, they want to maintain their Chinese cultural identity and heritage; at the same time, they are committed to developing relationships with mainstream Irish society. Most Chinese women take pride in their Chinese culture and values. They aim to bring …

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Reflections On Post-Bailout Policy Analysis In Ireland, Mary Murphy, John Hogan Jan 2020

Reflections On Post-Bailout Policy Analysis In Ireland, Mary Murphy, John Hogan

Articles

This short article reflects on observations from the forthcoming volume Policy Analysis in Ireland, edited by Hogan & Murphy. The volume forms part of the International Library of Policy Analysis series, which covers more than twenty countries, published by Policy Press and edited by Michael Howlett and Iris Geva-May. While various themes emerge from the Irish volume, this article focuses on only one core question: whether and how the 2008 economic crisis contracted and expanded the capacity for policy analysis in Ireland. The troika of the International Monetary Fund, European Central Bank and the European Commission are associated with policy …

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Two Roads Diverged: Iaas @ 50, Sue Norton Jan 2020

Two Roads Diverged: Iaas @ 50, Sue Norton

Articles

This article joins others in The Irish Journal of American Studies reflecting back on the history of the Irish Association of American Studies and the teaching of American literature and American Studies in Ireland.

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Open Education Policies In Irish Higher Education And The Role Of Librarians: Review And Recommendations, Aisling Coyne Jan 2020

Open Education Policies In Irish Higher Education And The Role Of Librarians: Review And Recommendations, Aisling Coyne

Other

This research aims to highlight the role librarians can play in OER policy, development, design, collaboration, publishing, teaching and management. This research will interview key experts, advocates, and librarians working in this area. Semi-structured interviews will be analysed using thematic analysis. The main results of the study for policy are that institutional culture and institutional buy-in are of paramount importance, pervading policy discussions, policy involvement, rewards and incentives, OER use and management. Recommendations from the study are that a national OER policy be created with a timeline for compliance to allow autonomy of the institution and consider institutional culture, librarians …

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Tartare Restaurant Menus 2020, Tartare Restaurant Jan 2020

Tartare Restaurant Menus 2020, Tartare Restaurant

Menus of the 21st Century

J.P. McMahon (an Irish Times contributor) has created a cool, unpretentious room where great flavours in wine and food can be enjoyed without having to pull up a table and tuck your knees under a white tablecloth. It's a sign of how far we've come that cooking of the standard the Tartare team maintain can be served in a relaxed bar setting. Deliciousness does not have to come with a side order of formality.

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Dooks Fine Food Menus 2020, Dooks Fine Food Jan 2020

Dooks Fine Food Menus 2020, Dooks Fine Food

Menus of the 21st Century

There are lots of Yotam wannabes who think a pomegranate seed and a squeeze of lime will cut it. Then there's a band of Irish chefs who worked for Yotam Ottolenghi's London restaurants and cafes and get that it's all about the best ingredients worked until they produce the best flavours. Richard Gleeson came home to Fethard to open Dooks, a brilliant addition to this lovely Tipperary town.

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Las Tapas De Lola Menu 2020, Las Tapas De Lola Jan 2020

Las Tapas De Lola Menu 2020, Las Tapas De Lola

Menus of the 21st Century

If Vanessa and Anna, the owners, had their way, there would be no seats in their restaurant, just a bar, and a sawdust-covered floor, where delicious small plates are casually served alongside fino and wine. Their Irish customers wanted sit-down dining, so they complied. The welcome is as large as the manu. They serve all the best tapas without the step count that would be clocked up to eat like this on a tapas strip in Spain.

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Fish Shop Menu 2020, Fish Shop Jan 2020

Fish Shop Menu 2020, Fish Shop

Menus of the 21st Century

There is something blissful about a no-choice menu. Fish Shop became a set-menu operation after Peter Hogan and Jumoke Akintola opened a more casual bar around the corner, on Benburb Street. The menu is written in Sharpie on the metro tiles, and it's all exquisite. A plate of turbot, asparagus and Jenny McNally's Carolus potatoes was a true treat last month, making this my favourite Dublin restaurant north of the River Liffey.

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Brownes Of Tuam Restaurant Menu 2020, Brownes Of Tuam Restaurant Jan 2020

Brownes Of Tuam Restaurant Menu 2020, Brownes Of Tuam Restaurant

Menus of the 21st Century

Once this small-town pub got it's fame from a Saw Doctors song. Now it's known for the cooking of Steven Lane, the grandson of the original owner. Stevie and his wife, Amanda Fahy (who met working in the bar), turned the lights back on in Brownes in 2016, with a shoestring refurbishment to allow them to put all the fun into the food, bringing sweetness back into the sugar town that is Tuam.

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The Universal Restaurant Menus 2020, The International Jan 2020

The Universal Restaurant Menus 2020, The International

Menus of the 21st Century

Conor Lynam of Bierhaus, in Galway, launched the Universal, a hybrid of chic bar and small-plates restaurant, in late 2016. The head chef, Matt Davis, serves small plates with universal influences. Regular dishes include squid tentacles with miso mayonnaise, and fried nems (otherwise known as spring rolls) with a Vietnamese dipping sauce. Vegetarians will love the paneer kofta with a cashew coconut curry or the grilled fresh cheese with aubergine puttanesca and friend tempura leeks. A menu with too many influences can easily feel disorganised and unfocused, with Lynam and Davis pull off a global reach with easy-going finesse.

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Pi Restaurant Menu 2020, Pi Restaurant Jan 2020

Pi Restaurant Menu 2020, Pi Restaurant

Menus of the 21st Century

Pi casually slid on to the Dublin Pizza scene last summer and within weeks had detonated a debate about whether it was the best pizza in the city - we were in the affirmative camp. Pizzaiola/owner Reggie White worked in an office before jacking it in to train with Darina Allen at Ballymaloe, and his obsession with pizza is evident from the first bite of the leoparded, 48 hour fermented base, with it punchy sun-ripened-tomato sauce and creamy, tangy Toons Bridge Fio de Latte on the most simple, perfect Margherita.

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Uno Mas Restaurant Menus 2020, Uno Mas Jan 2020

Uno Mas Restaurant Menus 2020, Uno Mas

Menus of the 21st Century

Etto was always going to be a hard act to follow, but owners Liz Matthews, Simon Barrett and chef Paul McNamara have made it look effortless. This Spanish-inspired restaurant feels more like Barcelona than Aungier Street, and the bar seating is some of the best in the city. The gildas (Spanish "lollipops" with guindilla peppers, anchovies and olives), chargrilled octopus and flan de queso are unmissable.

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Clanbrassil House Restaurant Menus 2020, Clanbrassil House Jan 2020

Clanbrassil House Restaurant Menus 2020, Clanbrassil House

Menus of the 21st Century

Head chef Grainne O'Keefe, one of the young guns of the Irish culinary scene, only seems to be getting better and better. Clanbrassil House is about sharing plates, mainly cooked over fire, great wine and a team that aren't interested in playing it safe, making it one of the most exciting restaurants in the city.

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Chapter One Restaurant Menus 2020, Chapter One Jan 2020

Chapter One Restaurant Menus 2020, Chapter One

Menus of the 21st Century

Ross Lewis Instagrams regular love letters to Irish food, marvelling at the seen on some pickled herring finished with Lambay crab, or enjoyiing the shift of seasons when roots give way to shoots. The supplier list for Chapter One is where all the good staff starts. The cheffing techniques and tweezers are deployed to enhance what has arrived through the delivery door.

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L Mulligan Grocer Restaurant Menus 2020, L Mulligan Grocer Jan 2020

L Mulligan Grocer Restaurant Menus 2020, L Mulligan Grocer

Menus of the 21st Century

Seaneen Sullivan and her business partners saw the beauty of putting great Irish ingredients into the beauty of putting great Irish ingredients into a typical pub setting so the food hugs could be as warm as the boozy ones. No laurels are being rested on here, and a halo of great food has eddied out from the foundation stone that is Mulligans, turning Stoneybatter into a terrific little food village.

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Loam Restaurant Menus 2020, Loam Restaurant Jan 2020

Loam Restaurant Menus 2020, Loam Restaurant

Menus of the 21st Century

There's no place like Loam. Enda McEvoy is an ingredient nerd who makes it his business to get to know the people who grow, catch and farm his food. He treats every part of the food thoughtfully and is alway exploring ways to turn waste into taste, but not in a preachy way. Most diners won't even notice the quiet revolution he's staging behind the pass in a restaurant named after the rich crumbly soil that grows the best food.

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Sage Restaurant Menu 2020, Sage Restaurant Jan 2020

Sage Restaurant Menu 2020, Sage Restaurant

Menus of the 21st Century

Kevin and Reidin Aherne have become a serious employer in Midleton, with almost three dozen staff between the restaurant and casual dining operation in a stone courtyard off Main Street. Their approach is proof that if you build it on what grows and grazes and swims around you they will come. Sage's 12 mile menu always made food sense, and the success they've made of it shows others how much business sense it can make too.

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Dela Restaurant Menus 2020, Dela Restaurant Jan 2020

Dela Restaurant Menus 2020, Dela Restaurant

Menus of the 21st Century

The husband and wife team of Margaret and Joe Bohan specialise in plot to plate food at their Galway restaurant, sourcing as much produce as possible on their organic farm in Moycullen in Co Galway, for their head chef, Sylvain Gatay to cook with. On the farm they're expanding their growing patches to include vegetables that would otherwise be difficult or cost-prohibitive for them to source. Think padron peppers, yellow pear tomatoes and cucamelons, alongside garlic, kalette and celery, grown sustainably and organically from seed by the Bohans. Acres of heart and soil is what makes this family restaurant so …

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