Hospitality Administration and Management Commons^™

Viewmount House Sample Dinner Menu 2017, Viewmount House

Menus of the 21st Century

Discover this boutique gem, a secret tucked away in the heart of Ireland. This magnificent 17th century manor is complemented by its incredible countryside surroundings, and by the four acres of meticulously-maintained garden that surround it. Within the manor you’ll find a place of character, with open fires, beautiful furniture, fresh flowers and Irish literature. The manor retains its stately, historic charm, and blends it with thoughtful renovation that incorporates modern comfort. Here, you will unwind into the exceptionally relaxing atmosphere, a restful world where all you hear is peace, quiet and birdsong.

West Restaurant Bearna Tasting Menu 2017, West Restaurant

Menus of the 21st Century

West is a modern take on a classic - a contemporary riff on a San Fran-style club restaurant. Beautifully lit, flattering and gleaming, with a sweet champagne bar, cosy booths and smooth dark wood, West is a proper restaurant, a grown-up room and a reminder of why some things in life are too good to change. Our belief is that by working with great local food producers, we can both impact on our region for the better and, at the same time, give you the opportunity to taste the true West of Ireland. In a nutshell, we are all about …

West Restaurant Bearna Small Plates Menu 2017, West Restaurant

Menus of the 21st Century

West is a modern take on a classic - a contemporary riff on a San Fran-style club restaurant. Beautifully lit, flattering and gleaming, with a sweet champagne bar, cosy booths and smooth dark wood, West is a proper restaurant, a grown-up room and a reminder of why some things in life are too good to change. Our belief is that by working with great local food producers, we can both impact on our region for the better and, at the same time, give you the opportunity to taste the true West of Ireland. In a nutshell, we are all about …

Food Tourism In Cork’S English Market - An Authentic Visitor Experience, Lisa O'Riordan, Prof. Margaret Linehan, Aisling Ward

Irish Business Journal

Authenticity is deemed to be a crucial element in many tourism experiences. Tourism, however, is often accused of succumbing to notions of perceived authenticity to ensure commercial success, leading to misrepresentations of cultures. Food tourism, conversely, is advocated as a means of encountering genuine culture, history and lifestyle. This paper investigates the role of food tourism as an authentic representation of culture in Cork’s English Market. In-depth interviews were conducted with market traders and analysed through the grounded theory method. Results indicate that, allowing for natural evolution, food tourism is providing a platform for the continuation, sharing and development of …

Craft Beer Craze: Fad Or Here To Stay?, Kenneth Rowland

WRIT: Journal of First-Year Writing

The craft beer craze has swept the nation unlike any seen before. This essay is an attempt to prove that craft beer has become a part of American society and is no fad. It is here to stay. This essay details history behind beer as well as craft beer. The rapid growth of the craft beer industry is detailed through several different statistics varying from growth of craft breweries to amount of market share held in the overall beer industry. This essay details that there are different states making it difficult for small craft breweries through legislation while others are …

Decreasing Food Waste Through Increased Awareness At A University’S Dining Facilities, Scott Taylor, Jr., Thomas Pratt

ICHRIE Research Reports

Purpose: The current study was conducted to assess the effectiveness of a semester-long anti-food waste campaign regarding university student diners’ food waste behaviors.

Originality/Value: Food waste and specifically post-consumer food waste has become one of the most critical concerns in recent years. Post-consumer food waste has also become a major concern and area of interest on U.S. college and university campuses, as numerous administrators have started considering the impact of waste within their dining operations. However, there have been limited examples of how to successfully cut down on food waste that is produced by students. Therefore, this study offers insight …

Destination Cork : A New Frontier For The Culinary Curious Tourist, Catherine Fitzgibbon

Theses

Food is an important aspect in creating tourism destinations and can be perceived as an immensely influential attraction for tourism. There are excellent examples of destinations that brand themselves through food tourism, using this special-interest area as a strategy to develop regional tourism and ultimately, increase tourist numbers. However, not all destinations use food tourism as a strategic branding strategy. One such example is Cork in Ireland. While having an excellent food offering, food is not a primary tourism activity in the region’s destination branding strategy.

The purpose of this paper is to investigate the feasibility of branding Cork as …

4 Vicars: Modern Dining On The Hill, Drinks Menu, 4 Vicars

Menus of the 21st Century

4 vicar's hill

Armagh

BT617ED

028 3752 7772

[email protected]

Ard Bia At Nimmos Breakfast/Lunch Menu 2017, Ard Bia At Nimmos

Menus of the 21st Century

Ard Bia at Nimmos,

Spanish Arch,

Long Walk,

Galway, H91 E9XA Ireland

T +353 091 561 114

Bibi's Starter Menu 2017, Bibi's

Menus of the 21st Century

14b Emorville Avenue, Dublin 8, Ireland

[email protected]

+353 1 4547421

Chameleon Restaurant Early Bird And Pre Theatre Menu 2017, Chameleon

Menus of the 21st Century

Some 25 years ago, long before Temple Bar was a glint in any property developer’s eye, Carol Walsh signed herself a lease in a tall, narrow building on a cobbled street just off the River Liffey, surrounded by artists' studios, record stores and comic shops. She kitted out the first floor with walls of mirrors and opened a dance and aerobics studio. Downstairs, she opened a vegetarian café called The Cellary. Later, in Dublin's clubbing heyday, Carol ran several underground clubnights in this ever-adaptable space. While her neighbouring building was being transformed into what is now Temple Bar Gallery, Carol …

Chameleon Restaurant Tapas Menu 2017, Chameleon

Menus of the 21st Century

Some 25 years ago, long before Temple Bar was a glint in any property developer’s eye, Carol Walsh signed herself a lease in a tall, narrow building on a cobbled street just off the River Liffey, surrounded by artists' studios, record stores and comic shops. She kitted out the first floor with walls of mirrors and opened a dance and aerobics studio. Downstairs, she opened a vegetarian café called The Cellary. Later, in Dublin's clubbing heyday, Carol ran several underground clubnights in this ever-adaptable space. While her neighbouring building was being transformed into what is now Temple Bar Gallery, Carol …

Cirillos Restaurant Dinner Menu 2017, Cirillos

Menus of the 21st Century

Cirillo’s offers authentic Italian antipasti, pasta dishes and wood-fired pizzas for lunch and dinner, with all our pasta, breads, pizza dough and ice creams made fresh in-house every day.

We also have a choice of regional Italian wines from boutique producers, as well as a menu of craft beers and Italian apertifs on the go.

Our seriously impressive pizza oven was imported from Naples and burns a blend of Irish oak and ash. All our pizzas are made to the traditional Vera Pizza Napoletana standards using San Marzano tomatoes, 00 flour, fresh mozzarella all finished in our wood fire oven. …

Bibi's Menu 2017, Bibi's

Menus of the 21st Century

14b Emorville Avenue,

Dublin 8, Ireland

[email protected]

+353 1 4547421

Cloud Cafe Menu 2017, Cloud Cafe

Menus of the 21st Century

We are a neighbourhood cafe located on the North Strand Road. Cloud Café was created in 2011 with a focus on catering events with healthy and nutritious dishes. Having worked in the restaurant and food industry for over two decades, the dream of opening up our own place was stronger than ever and in 2016 we got the opportunity to open the Cloud Cafe store.

Our chefs are recent DIT Culinary Entrepreneur graduates who are passionate about serving simple, delicious food at an affordable price. All of our food at Cloud Cafe is created from scratch. We are extremely passionate …

Delahunt Drinks Menu 2017, Delahunt

Menus of the 21st Century

“After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties.
 Championing small local producers is an essential part of our ethos.

Our Head Chef, Dermot Staunton, has been with us since opening day. In less than a year at Delahunt the team was awarded a Michelin Bib Gourmand 2016. …

Etto Merrion Row Pre Theatre Menu 2017, Etto

Menus of the 21st Century

Etto is an award-winning restaurant on Dublin’s Merrion Row. We offer a daily changing, seasonal menu, served in a relaxed and informal environment. Our dishes are honest and simple, using ingredients from local producers and suppliers where possible. Our wines are carefully selected with a focus on interesting grape varietals and small producers.

Awarded a Michelin Guide Bib Gourmand in 2014, 2015 and 2016

Winner of 'Best Casual Dining Experience in Ireland' at the 2014 and 2016 Irish Restaurant Awards

Winner of 'Best Casual Dining Experience in Dublin' at the 2014, 2015 and 2016 Irish Restaurant Awards

Winner of 'Best …

Etto Tasting Menu 2017, Etto

Menus of the 21st Century

Etto is an award-winning restaurant on Dublin’s Merrion Row. We offer a daily changing, seasonal menu, served in a relaxed and informal environment. Our dishes are honest and simple, using ingredients from local producers and suppliers where possible. Our wines are carefully selected with a focus on interesting grape varietals and small producers.

Awarded a Michelin Guide Bib Gourmand in 2014, 2015 and 2016

Winner of 'Best Casual Dining Experience in Ireland' at the 2014 and 2016 Irish Restaurant Awards

Winner of 'Best Casual Dining Experience in Dublin' at the 2014, 2015 and 2016 Irish Restaurant Awards

Winner of 'Best …

Forest Avenue Menu 2017, Forest And Marcy

Menus of the 21st Century

Forest Avenue is a neighbourhood dining room situated on Sussex Terrace, Sussex Road in Dublin 4. The restaurant is run by passionate husband and wife team John and Sandy Wyer. It is named after the street where Sandy grew up in her native Queens, New York. We serve modern food using excellent seasonal ingredients in relaxed, informal surroundings.

Forest And Marcy Menu 2017, Forest And Marcy

Menus of the 21st Century

Forest & Marcy is a small neighborhood wine room & kitchen. It is the sister project of John & Sandy Wyer’s Forest Avenue. We offer small plates of food served by our Chef Ciaran Sweeney. The food is modern, seasonal, using the best ingredients we can find, with a focus on flavor. Our Wine list is small & contains bottles we love, made by people who care about what they do. Both our food & wine list will change frequently. We are now taking bookings.

Loam Restaurant Menu 2017, Loam

Menus of the 21st Century

Loam is a Michelin-starred restaurant and wine bar located just off Eyre Square in Galway city. It first opened its doors in November 2014 and is owned and run by Head Chef Enda McEvoy – voted ‘Best Chef in Ireland‘ at the 2016 Irish Restaurant Awards.

At Loam – meaning ‘rich, fertile soil’ – we focus on modern ambitious cooking rooted in tradition. Seasonally driven, we work very closely with local farmers and producers, many of whom are close friends, to get the products we need to reflect and capture the feeling and magic of the west of …

Las Tapas De Lola Menu 2017, Las Tapas De Lola

Menus of the 21st Century

Located in the heart of buzzing Wexford Street and Camden Street, Las Tapas de Lola offers sumptuous Spanish tapas, wines, beers and tasty sangria for every occasion.

Rua Drinks Menu 2017, Rua

Menus of the 21st Century

Our original Café opened in 1995. We are open here from 9am for breakfast and lunch, and are also open for dinner every Friday night.
Booking for our Friday night dinner is advisable on 094 9023376.
Click here for our map and other contact details.

The Burren Storehouse Menu 2017, The Burren Storehouse

Menus of the 21st Century

The Burren Storehouse is the brand new music and food venue, a place to watch sport events and more right next door to the Roadside Tavern! It was inaugurated in May 2015 when the Burren Slow Food Festival Banquet was held here.

There is a string of gigs lined up for the summer and autumn months of 2016, so watch out for those on our Live Music page!

We are offering great food in the Burren Storehouse: Wood-fired artisan pizzas with amazing toppings; chargrilled foods from our indoor charcoal grill - the menu changes every night but it is …

The Dough Brothers Menu 2017, The Dough Brothers

Menus of the 21st Century

The Dough Bros started out as a street food truck in Galway in June 2013, serving authentic wood fired pizza at markets, events and private parties. On July 2nd 2014, on our 1 year anniversary we opened this pop up restaurant in Unit 1 Cathedral Buildings, Middle Street, Galway, in the heart of Galway City.

The Fatted Calf Evening Menu 2017, The Fatted Calf

Menus of the 21st Century

The Fatted Calf was opened in 2010. In 2015 we moved to Church St. Athlone. Run by husband and wife team, Feargal and Fiona O'Donnell, our focus is on finding the best, fresh, seasonal and locally sourced ingredients, that the midlands has to offer. Our food, expertly executed by our head chef, Dee Adamson, is our take on "modern Irish" food, served in a relaxed, comfortable, setting.

Ballymore Inn Restaurant Sunday Lunch Menu 2017, Ballymore Inn

Menus of the 21st Century

We opened the doors of the Ballymore Inn in Kildare over 16 years ago guided by our philosophy that the best food comes from carefully selected ingredients infused with an imaginative simplicity. The Ballymore Inn has evolved over those 16 years but this philosophy has remained the same.

We grow our own seasonal fruit and vegetables and work with some of the country's best suppliers to ensure the finest dining experience for our customers. Our tastefully decorated restaurant and Back Bar creates the perfect ambiance for you to enjoy all the culinary delights on offer.

Together with our fantastic team, …

Ballymore Inn Restaurant Lunch Menu 2017, Ballymore Inn

Menus of the 21st Century

We opened the doors of the Ballymore Inn in Kildare over 16 years ago guided by our philosophy that the best food comes from carefully selected ingredients infused with an imaginative simplicity. The Ballymore Inn has evolved over those 16 years but this philosophy has remained the same.

We grow our own seasonal fruit and vegetables and work with some of the country's best suppliers to ensure the finest dining experience for our customers. Our tastefully decorated restaurant and Back Bar creates the perfect ambiance for you to enjoy all the culinary delights on offer.

Together with our fantastic team, …

Hop House Kimchi Restaurant Lunch Menu 2017, Hop House Kimchi

Menus of the 21st Century

This Korean and Japanese gem has been a secret to many for a long time, but with more and more awards decorating the walls it seems most food lovers in the city are now wise to this spot. Tucked away on Parnell Street, this unassuming restaurant has been suggested to us many times and thankfully as I was passing yesterday I popped in for a quick lunch.

Lovin' Dublin

Hop House Kimchi Restaurant Dinner Menu 2017, Hop House Kimchi

Menus of the 21st Century

This Korean and Japanese gem has been a secret to many for a long time, but with more and more awards decorating the walls it seems most food lovers in the city are now wise to this spot. Tucked away on Parnell Street, this unassuming restaurant has been suggested to us many times and thankfully as I was passing yesterday I popped in for a quick lunch.

Lovin' Dublin