Food and Beverage Management Commons^™

2019 School Of Culinary Arts & Food Technology - Spring Newsletter, James Peter Murphy

Other resources

The School of Culinary Arts & Food Technology - Spring Newsletter captured the many events, research, awards, significant contributions and special activities which the students and staff members of the school have successfully completed leading up to and during the Spring period of 2019.

School Of Culinary Arts & Food Technology - Autumn Newsletter 2017, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed leading up to the Autumn period of 2017. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (sponsors) and all the school's industry bodies and trade associations.

The Oarsman Bar Food Menu 2017, The Oarsman

Menus of the 21st Century

The Oarsman moved into a new era when Conor and Ronan Maher took over the property in 2002.

Their goal is to create a hospitality business where service, quality, value for money and consistency are always the focus. Conor & Ronan are sons of Tom and Rosaleen Maher of the renowned Country house “Hollywell” in Carrick-on-Shannon and are the seventh Generation of their family in the hospitality Industry.

They bring together a wealth of experience and knowledge gained in Ireland and abroad. They are proud members of Slow Food Ireland & Good Food Ireland.

The Oarsman moved into a new …

The Curragower Bar And Restaurant Evening Menu 2017, The Curragower Bar And Restaurant

Menus of the 21st Century

Right on the banks of the river Shannon. The Curragower bar is at the heart of Limerick’s Medieval Quarter. We offer high quality award winning food and a wide selection of drinks in a relaxed and friendly setting. With both indoor and outdoor seating you can enjoy spectacular views of King John’s Castle, the Curragower Falls and Limerick City Hall.

Delahunt Snacks 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. …

Delahunt Dinner 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. …

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. …

Delahunt Group 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. …

Delahunt Lunch 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. …

The Curragower Bar And Restaurant Lunch Menu 2017, Curragower

Menus of the 21st Century

Right on the banks of the river Shannon. The Curragower bar is at the heart of Limerick’s Medieval Quarter. We offer high quality award winning food and a wide selection of drinks in a relaxed and friendly setting. With both indoor and outdoor seating you can enjoy spectacular views of King John’s Castle, the Curragower Falls and Limerick City Hall.

The Oarsman Value Menu 2017, The Oarsman

Menus of the 21st Century

The Oarsman moved into a new era when Conor and Ronan Maher took over the property in 2002.

Their goal is to create a hospitality business where service, quality, value for money and consistency are always the focus. Conor & Ronan are sons of Tom and Rosaleen Maher of the renowned Country house “Hollywell” in Carrick-on-Shannon and are the seventh Generation of their family in the hospitality Industry.

They bring together a wealth of experience and knowledge gained in Ireland and abroad. They are proud members of Slow Food Ireland & Good Food Ireland.

The Oarsman Lunch Menu 2017, The Oarsman

Menus of the 21st Century

The Oarsman moved into a new era when Conor and Ronan Maher took over the property in 2002.

Their goal is to create a hospitality business where service, quality, value for money and consistency are always the focus. Conor & Ronan are sons of Tom and Rosaleen Maher of the renowned Country house “Hollywell” in Carrick-on-Shannon and are the seventh Generation of their family in the hospitality Industry.

They bring together a wealth of experience and knowledge gained in Ireland and abroad. They are proud members of Slow Food Ireland & Good Food Ireland.

The Oarsman moved into a new …

The Oarsman Dinner Menu 2017, The Oarsman

Menus of the 21st Century

The Oarsman moved into a new era when Conor and Ronan Maher took over the property in 2002.

Their goal is to create a hospitality business where service, quality, value for money and consistency are always the focus. Conor & Ronan are sons of Tom and Rosaleen Maher of the renowned Country house “Hollywell” in Carrick-on-Shannon and are the seventh Generation of their family in the hospitality Industry.

They bring together a wealth of experience and knowledge gained in Ireland and abroad. They are proud members of Slow Food Ireland & Good Food Ireland.

The Oarsman moved into a new …

Poitín – A Spirit Of Rebellion And Inspiration, James Peter Murphy

Conference papers

Abstract: Poitín is Ireland’s most ancient spirit distilled in rural locations for many centuries, its dark and chequered history continues to intrigue tourists and people alike, often referred to as Ireland’s Mescal, Cachaca or Grappa. This drink which preserved many rural communities and saved them from falling into poverty, driven underground for over 300 years it is making a significant comeback. This paper will explore the evolution of this ancient Irish spirit from its earliest mentions to its modern day popularity in the world of distilled spirits. Poitín is history in a bottle it is inextricably woven into the fabric …