32
Killarney not only provides stunning backdrops that enhance any Instagram account, but it also offers the best culinary delights in the Southwest. | By Aidan Quirke We are fortunate to see new food offerings open regularly from Asia to Argentina. This keeps our options for a festive night out wide open, but I always take an interest in what the hotels and restaurants offer at this time of year. They have been consistently refining, enhancing, and investing in their food offerings over several years. They also champion local ingredients and suppliers. There is great value in town for food whether you want to go high end for that special anniversary or family reunion, to the casual bite. Christmas is a time when we all like to see what is happening in town. Killarney Park Hotel, sister to boutique hotel The Ross, has a long-held
reputation for service and food. Both The Killarney Park and The Ross focus heavily on locally sourced ingredients. It is an exciting team overseeing the food. For the casual diner try The Ross, while The Park has a range of options from Al fresco dining to a la carte. Muckross Road is well served – The Victoria offers a great bar menu and service. If you haven’t been in a while, it’s well worth a visit to see the new interiors. The Brehon and Gleneagle cater for all needs. Plenty of events over Christmas in the INEC make The Brehon the perfect spot for pre-gig food and drinks. Executive Chef, Chad
Byrne, keeps the menu lively with daily specials that are really special! Kaynes is a long-held favourite for locals in the area. Always a great welcome and service and a handy walk to town make it a great stopping off place before a night on the town. Sister hotel Randles also pushes the boat out for Christmas; an intimate venue with a well thought out menu, it’s worth considering. Café du Park at The Killarney Plaza has, in my book, the best brunch offering in town on a Sunday with great tunes in the background and excellent coffee. The evening offering there is excellent
with a buzzy crowd and The Tan Yard restaurant upstairs offers tomahawk steaks to share. The nearby Killarney Towers also does a great breakfast. Scotts Hotel offer great bar food and if there is a mustsee festive match you will be guaranteed to see it here. The atmosphere is always lively. Vendricks has become a firm favourite with locals, with luxurious décor and many choices from small plates to entrees, it has it all. A wide wine menu gives you exceptional choice as well. Harrow opened this year and reports have been excellent. It’s a place to mark that special occasion or impress your date. My vegetarian friends also really like the offering from Harrow. The team make a huge effort to give you a real experience when you visit.
33
O'DONOGHUE RING COLLECTION
Christmas with O’Donoghue Ring From festive dining, Christmas party nights to unique food and drink experiences – there is something for everyone to enjoy with O’Donoghue Ring this season. We take the hassle off of your plate so that you can load it with all the trimmings for a festive dining experience to remember. With a range of uniquely stylised spaces and delicious finger food, curated dishes and drinks to suit your crowd, we’ll do the heavy lifting for you. Create a bespoke festive event or exclusive gathering with the right space at the right price, best suited to you. Join us in our numerous dining outlets to create unforgettable memories for you and yours this Christmas.
CAFÉ DU PARC
Our Christmas Crunch is available all throughout December, it’s the perfect setting for a festive team outing with fellow teachers or co-workers. Kick off with a Bellini or Christmas cocktail of your choice, before diving into a feast of eggs benedict, avocado toast, chorizo hash, homemade waffle pancakes and more - all served with a holiday twist. Throw a stylish party with your own reserved area with a range of tasty finger food and Christmas cocktails to get the perfect Christmas night out off to a festive start. From €25 per person for groups of 10 people or more. Book now or you could be left standing under the mistletoe!
THE TAN YARD
Evolving as the festive season grows, our menu is current - inspired by our love of the land and our ethos of using high quality produce and local ingredients from sustainable sources. We cater to a number of Christmas dining experiences with 4 course festive dining pricing starting at €45pp. To ensure an unforgettable festive foody experience, contact us today as the Christmas countdown begins.
O’DONOGHUE PUBLIC HOUSE
The food and drinks offering reflects a grá for quality Irish cuisine, expect classic Christmas specials, traditional roasts, homely lunches and dinners as you toast amongst an inviting gathering place. Reserve your cosy corner for the perfect Christmas gathering.
THE KILLARNEY AVENUE HOTEL
Locally sourced food is served amongst the warm and inviting surrounds of an old world atmosphere at Druids Restaurant. The menu celebrates both international and local cuisine, catering
to all tastes, making it an ideal dining destination for festive gatherings. Continue your night at the Kenmare Rooms where cosy corners, creamy pints and live music have made it a local favourite at Christmas since 1978. With live music at 9.30pm daily, the perfect festive catch-up awaits. Book a space with finger food to guarantee a seat during our busiest time of year. 3 Course Dinner €45pp or finger food €8-€18.
GIVE THE GIFT OF EXPERIENCE IN THE HEART OF KILLARNEY
Redeemable on room stays, restaurants and bars or towards a relaxing spa treatment for the O’Donoghue Ring Collection, a voucher is a thoughtful gift for someone deserving this Christmas. Vouchers can be purchased online at odrcollection.com. For a full breakdown of offerings and pricing for all of your festive dining, Christmas party nights or Christmas gifting requirements, get in touch today.
064 662 1111 | enquiries@odrcollection.com | cafeduparckillarney.ie | thetanyardkillarney.ie | killarneytowers.com | killarneyavenue.com
34
Spillane’s smoked salmon parcels with crab and shrimp aurant. By GARY FITZGERALD of Garret's Rest
INGREDIENTS
• 600g Spillane’s smoked salmon thinly sliced • 250g Picked white crab meat • 250g Cooked coldwater prawns • 150g Mayonnaise. • 1 small clove crushed garlic • Zest and juice of 1 lemon
• 18 slices cantaloupe melon • 1 bag rocket leaves • 50g Pine nuts • 100ml Vinaigrette • 6 slices pickled beetroot
METHOD
a bowl, mix and season to taste. lemon juice and zest and crushed garlic into • Add the crab meat, shrimp, mayonnaise, to overhang. 3 slices of smoked salmon allowing a little • Using a 5cm scone cutter, carefully line with centre of the scone cutter to form and fold back overhanging salmon into the • Fill each salmon ring with the crab filling a parcel. ble. parcels in the fridge until ready to assem • Once you have done this 6 times place the
To assemble n. Dress the rocket with the . Place the salmon parcel on top of the melo Fan 3 slices of melon onto your serving plate kle around the salmon along sprin and n parcel. Cut the beetroot into thin strips vinaigrette and place on top of the salmo with the pine nuts.
or Enjoy with your favourite glass of very chilled white wine
Prosecco
35
ORDER YOUR Fresh turkeys, Boneless turkey Breast, Home Cured Ham, Cooked Gammon, Spiced Beef, Legs of Lamb, Roast Beef, Duck, Geese & Homemade Stuffing Today!
36 GLENEAGLE HOTEL
Christmas parties at The Gleneagle Hotel With the festive season just around the corner, it’s time to start planning your Christmas party. The entertainment experts at The Gleneagle Hotel and INEC have created a selection of party options taking place during the run-up to Christmas. Whether you are a party of five, 50 or 500, they have the perfect party package for you. There are numerous party options to choose from. These range from drinks and nibbles prior to attending one of the many fantastic shows taking place in the INEC, to their official Christmas party night on Friday, December 16. The Christmas party night includes a welcome cocktail, a four-course festive dinner, live entertainment with John McCann and The Stars followed by a late-night disco with DJ Donal. This party package costs €60 per person and, if you wish to include overnight accommodation and breakfast it costs €145 per person sharing.
The team at The Gleneagle can also create bespoke Christmas party packages taking in the many upcoming acts performing in the Gleneagle INEC Arena, the INEC Club and The Gleneagle Ballroom including ‘Spliced’ – a Play by Tommy Creed on December 1, Tommy Tiernan on December 2, Gavin James on December 3, The Thumbling Paddies on December 4, Foil Arms and Hog on December 9, Originz Music Festival on December 10, The High Kings on December 11, Joanne McNally on December 16 and 17, Hermitage Green on December 17 and Bernard Casey on December 23. Book your Christmas party today by phoning The Gleneagle on 064 66 71529 or by emailing jadwiga.surmiak@ gleneaglehotel.com.
37
THE
GARDEN BAR At The Killarney Park
Celebrate Christmas AT THE GARDEN BAR
With its intimate yet lively feel and attentive service, The Garden Bar is perfect for a memorable Christmas gathering with friends, family or colleagues. Allow our accomplished chef to amaze and delight you with a decadent, traditional Christmas menu using the best of local produce.
Celebrate Christmas in the festive & enchanting surroundings of The Garden Bar.
Town Centre, Killarney, Co Kerry, Ireland, V93 CF30 Email: info@killarneyparkhotel.ie
Book your table at killarneyparkhotel.ie or Call 064 663 5555
38 THE KILLARNEY PARK
We caught up with Eric Kavanagh, Head Chef at the Killarney Park Hotel Introduce Yourself I’m originally from Douglas, Cork and started working in the culinary trade 20 years ago. Following my training, I worked in the Sheen Falls Lodge Kenmare, then went to Australia and then New Zealand. I went on to work in Longueville House 3 AA rosette restaurant and country house for 10 years and then to the Cahernane House before moving to Killarney Park Hotel (KPH). I knew the hotel well as I’d eaten there previously and was really pleased when the job opening came up. What does your job entail? I oversee all the kitchen activity for the hotel. We have a team of 14 chefs working across our kitchens. We have a very strong sustainability system in place which I oversee for the kitchen operation as well as overseeing the general running of the kitchen. What festive dishes are planned at Ross/Park this festive season? The dishes we will have on will be strongly seasonal and some will be traditional in the bar. For the restaurant we will have
pheasant ravioli with chanterelles and smoked bacon jus, smoked Lough Neagh eel, smoked fillet of Cronin’s beef, with stout jus. In the bar we will have traditional turkey and ham with all the accompaniments among other fantastic dishes. Tell us about some of your local suppliers? We have Paudie Spillane out in Fossa who supplies us with some of our fish, Mary from Black Hill Farm who supplies our veg and micro herbs, Dingle goats cheese, and Knockatee dairy for our Kerry blue, Gareth Kiely for our edible flowers, Cronin’s for our beef and Ros Carberry pork for our pork belly. Aside from the food what is the best thing about KPH? It’s the friendly atmosphere of working in an independently owned small luxury hotel and the dedication to high standards. When do you start getting excited about Christmas? I love Christmas! It’s when the lights go up in town and you get that sense of Christmas around the place.
What will you be serving for Christmas day at home? All traditional; my family only want a traditional family Christmas dinner. What is your ultimate Christmas dinner cooking tip? Brine your turkey and cook the legs separately from the crown. Tell us about a Christmas tradition in your house Just a regular Christmas with decorations, presents and plenty of good food. What is the best gift for a foodie
this year? A Killarney Park Hotel voucher. If you could change one thing about Christmas day, what would it be and why? Nothing - as long as it snows! What is your favourite seasonal song? Driving Home for Christmas by Chris Rea. Where in the world (apart from Killarney) would you like to be on December 25? Cork with my family.
39
Enjoy the Magic of Christmas AT THE LANE
Enjoy one of Killarney’s best dining experiences in the unique and festive surroundings of The Lane at The Ross. Choose from a selection of delicious dishes, using a bounty of local ingredients to create the best of modern Irish cuisine or indulge in a signature cocktail created by our experienced mixologist.
Email hello@theross.ie Town Centre, Killarney, Co. Kerry. Ireland.
To book visit theross.ie or Call 064 663 1855
Festive
Afternoon Tea
45.00
from
€ per person
Immerse yourself in festive magic and celebrate the Christmas season at The Killarney Park with our Festive Afternoon Tea. Set against the relaxing backdrop of live piano music and served in the warm and contemporary surroundings of The Peregrine, expect a scrumptious feast of scones, cakes and pastries all with a seasonal flavour that pay tribute to the long standing tradition of Afternoon Tea. Reservations for festive afternoon tea in The Peregrine in December are now open. Bookings can be made for 1pm, 2pm or 3pm, Saturday and Sunday, subject to availability.
13748 - kil001 - AT Ad Killarney Adv 195 x 133.5 AW.indd 2
visit killarneyparkhotel.ie or telephone 064 663 5555 To make a reservation
02/11/2022 14:56
40
6 New Street, Killarney. V93WY44 | +353 86 8951273 | killarney@thewinebuff.com
KD Evans is celebrating one year in business at The Wine Buff Killarney this November. Over the past year there has been fantastic local support for the extensive selection of artisan wines sourced directly from family-run vineyards – there is no middleman: just the farmer, The Wine Buff and the customer – guaranteeing consumers real value for money and quality. In the shop on New Street, helping customers choose the best wines for them is at the heart of what they do and this personal service has been key to repeat business in the first year. For Christmas this year there’s an extensive range of gift options including gift vouchers, presentation boxes and pine boxes - something to suit all budgets for gifts to family, friends, work colleagues or clients.
FESTIVE WINE OFFERS We are allocated a small batch of this beautiful Rioja every year and it will go straight to the top of our best sellers. A Christmas highlight not to be missed RRP €26.99.
now €19.99
A superb value Italian red and a crowd-pleasing Pinot Grigio presented in a Wine Buff gift box. The ideal Christmas present for any wine lover.
now €27.99
For something even more special how about a pine case with two organic wines from the Rhone in France. A juicy punchy red and an aromatic flavoursome white.
now €41.99
41
THE INAUGURAL CHRISTMAS GIFT FAIR Saturday 17th & Sunday 18th Complimentary Entry High quality unique exhibitors Bustling festive atmosphere
DINE IN KILLARNEY NOVEMBER 17th & 24th 3 Course Menu €30pp Christmas Menu also available in the Brasserie during December Perfect for parties & festive get togethers
Come along & enjoy complimentary mulled wine on arrival, soak up the festive spirit amid the crackling log fires and wander at ease through the exhibitor stands.
€R P2ERS5 ON
PE
Prosecco Afternoon Tea @ Randles Perfect Pre Christmas Treat or Ideal Gift idea
Randles Hotel | Muckross Road | Killarney 0646635333 | www.randleshotel.com
For bookings or enquires call us
Kayne’s Bar & Brasserie | Muckross Road 0646639300 | www.kayneskillarney.com
42
43
44
HARROW
Harrow is Killarney's newest four star dining experience Harrow Brasserie Restaurant is one of Killarney’s newest offerings in fine dining.
The entry level four-course Party Night menu costs just €40 per person. The Delux Party offers starts at €55.
John O’Leary is formerly of Adare Manor and Sebastian Lys previously worked in the Hotel Europe, two of the finest hotels in the region. “We offer the best but try to give value for money; the four star treatment but with high street prices,” said John. “Everyone working in the dining room is a professional so you are assured of the best of service." Harrow is offering a range of choices to suit all tastes and budgets. Harrow’s Christmas Party Nights take place on December 2, 9 and 16.
For the more intimate Christmas get together Harrow’s full a la carte menu is available on a night of your choosing. Although steak and seafood are at the fore of their menu, a choice of dishes and cocktails influenced by the colours and flavours of India add a diverse element to delight the senses and enhance your dining experience. Reservations can be made via phone on 064 663 0766 or reservations@ harrowkillarney.com.
Opened since March this year, this will be Harrow’s first Christmas. So, what can you expect as you enjoy a festive night in the heart of Killarney town centre? Owners Veerpal Yadav, Johnny Buckley John O’Leary and their Michelin-trained Head Chef, Sebastian Lys from Rhiem, France with their knowledge, expertise and experience of the hospitality and fine-dining sector, are excited to add a new spin on the already thriving Killarney food scene.
45
CHRISTMAS AT
BRASSERIE RESTAURANT 4 COURSE FESTIVE MENU €40 per person Available all November and December EARLY BIRD €30 per person All November
GIFT VOUCHERS AVAILABLE FOR LOVED ONES & FRIENDS
NOW TAKING BOOKINGS FOR CHRISTMAS PARTIES (UP TO 110 GUESTS)
064 663 0766 • reservations@harrowkillarney.com www.harrowkillarney.com
JOIN US FOR DINE IN KILLARNEY THURSDAY 3RD, 10TH, 17TH AND 24TH NOVEMBER
W
46
k i l l a r n e y
Whiskey Specialist
ONLY
Fine and rare wines
€13.
99
Corporate Gifts Nationwide and EU Shipping available
3 WOOLY SHEEP €13.99/750ml VALID UNTIL 06/11
FOLLOW @carryoutkillarney
INGREDIENTS
• 1 turkey (giblets removed) • 3 onions (thickly sliced) • Thyme bunch
Brehon Hotel
• 2 tbsp olive oil • Sea salt
Gift Vouchers Available
SEE OUR NEW WEBSITE AT www.carryoutkillarney.ie
A step-by-step guide for the perfect turkey By CHAD BYRNE, Head Chef at the
Luxury Hampers made to order
TIPS FOR COOKING • Use a skewer to pierce the thickest part of the turkey thigh to see if the juices run clear to test if the turkey is cooked. • Baste the turkey with butter to keep it moist – this will help it from drying out during cooking.
METHOD • STEP 1 to 200C/gas 7. Calculate the an hour before cooking and heat the oven Remove the turkey from the fridge at least have reduced the heat. So a 5kg turkey heat, then 30 minutes per kilo after you cooking time – allow 30 minutes at high will take three hours in total. • STEP 2 rack into the roasting tin. Drizzle the Put the turkey on a rack and then put the Put the sliced onions into the roasting tin. turkey with olive oil, and season well. • STEP 3 with a double layer of foil. Make sure with the onions and cover the whole thing Pour two cups of boiling water into the tin tes, then reduce the temperature to the tray in the oven and cook for 30 minu that it’s well sealed around the edges. Put ing time. 200C/fan 180C/gas 6 for the remaining cook • STEP 4 until the cooking time is up. To test and close the door. Don’t open it again After about 90 minutes remove the foil the thigh joins the breast — the juice e wher er or knife blade into the point whether the turkey is cooked, insert a skew insert a digital thermometer into er 20 minutes and test again. Alternatively should run clear. If it is pink, leave it for anoth 72C. the thickest point – it is cooked when it reads • STEP 5 of the tin into a large jug to settle. onions, then strain the juice in the bottom Take the bird from the oven, remove the and use the juice to make a gravy fat y and onion juice beneath. Skim off the The fat will rise to the top, leaving the turke one hour, then carve. for foil with ed cover place y to rest in a warm if you wish or serve as it is. Leave the turke
Enjoy!
47
Christmas HAS NEVER TASTED THIS GOOD... Immerse yourself in the festive atmosphere of The Peregrine. A relaxing ambience combined with exceptional original cuisine that celebrates Kerry’s finest produce. Discover many elements that will both surprise and delight, from natural airy surroundings to homely horseshoe booths, whilst our stylish oval bar provides the warmest of welcomes. Email: info@killarneyparkhotel.ie Town Centre, Killarney, Co. Kerry, Ireland, V93 CF30
TO BOOK visit Killarneyparkhotel.ie OR Call 064 663 5555
Christmas Party Nights! Venue: The Golden Nugget, Fossa DATES: Friday 9th December & Friday 16th December Different packages available on these nights to suit your party The Golden Nugget Bar & Restaurant, Fossa, Killarney, Co Kerry, Ireland V93 K409
Tel: 064 663 1325 • Email: thegoldennuggetbar@gmail.com
48
49
from
€35pp
Festive Afternoon Tea at Great Southern Killarney
Enjoy an indulgent Festive Afternoon Tea this Christmas at the Great Southern Killarney. Why not make your experience extra special with a Sparkling Afternoon Tea? For more details, or to book your appointment, call our team today on 064 6638000
50
Orange & Cranberry Chutney nt & Wine Bar
By LES BYRNE of Vendrinks Restaura
INGREDIENTS
• 450g Fresh Cranberries • Juice & Rind of an Orange • 2 Tablespoons of Port • 1 Cinnamon stick
• 75g Caster Sugar • 4 Cloves • Half a Teaspoon of Ground Ginger
METHOD • STEP 1 juice the Chop the cranberries finely, grate and pan. orange and add to sauce • STEP 2 r. Add the sugar, cloves, cinnamon, and ginge • STEP 3 er for 5 Bring to the boil. Reduce the heat and simm minutes.
TIP Served it with you r Turkey & Ham at Christma s.
• STEP 4 Take off the heat and stir in the port. • STEP 5 Leave it cool. • STEP 6 cloves Once cool take out the cinnamon stick and e. gerat and pour into a bowl and refrid
Enjoy!
51
52 DINE IN KILLARNEY
It’s time to dine in Killarney Christmas in Killarney Festival presents DINE IN KILLARNEY on Thursday November 17 and 24. This is a fabulous opportunity for diners to warm up to the festive season. With a wonderful variety of restaurants offering delightful 3-course menus for the special price of just €30 per person, what more could you want? Many restaurants who participated in the past are excited to be part of the programme again this year. The Great Southern Killarney will showcase a tasting menu with dining in the gorgeous Garden Room with Killarney Royal’s Candle Room joining too. “Our team are proud to support the Christmas in Killarney Festival which is an incredible asset to the town of Killarney and the local community,” Michael Jacobi, Managing Director of the Hayfield Family Collection, said. Murphy Brownes said they “are delighted to participate again, it’s a lovely
event and great to give back to locals who support us through the year”. That is not to mention the new arrivals on Killarney’s dining scene, with Hillard’s, Garret’s and Harrow all participating. John O’Leary of Harrow says his team are “excited about participating in Dine in Killarney in our maiden year and very much looking forward to welcoming everyone to join us in Harrow. We know that Dine in Killarney is always a great success with locals after a busy summer season!” Gary and his team are delighted to be able to welcome guests for a delightful evening of dining at Garret’s and to be part of the Christmas in Killarney festival which creates such a wonderful atmosphere in the town.
DATES
Thursday November 17 and Thursday November 24.
OFFER
Participating restaurants in Killarney offer a special 3-course menu for €30
BOOKINGS
Diners can book directly with your preferred restaurant quoting ‘Dine in Killarney’.
PARTICIPATING RESTAURANTS
• The Mill Bar & Brasserie @ Heights Hotel • Cronins Restaurant • Hannigan's @ The International Hotel Hilliard's • The Candle Room @ Killarney Royal • The Garden Room @ Great Southern Killarney • Murphys • The Porterhouse Killarney
e Profiteroles with Christmas Pudding IcSauce Cream & White Chocolate and Brandy By ANTOINE MINELLI, Head Chef at
CHOUX PASTRY
• 1/4Ltr Milk • 1 Pinch Salt • 10gr Sugar
The Ross
• 80gr Butter • 125gr Flour • 4 Medium Free-Range Eggs
METHOD • STEP 1 s/Gas Mark Pre heat the oven to 200 degrees Celsiu 6. • STEP 2 a saucepan Place the milk, salt, sugar and butter in heat until and bring to a steady boil over a moderate d. the butter has melte • STEP 3 the flour Remove the pan from the heat and add ng with beati time, a at n to the mixture, one spoo s and the lump no are there until n spoo en a wood dough comes together. • STEP 4 the mixture Place the pan back over the heat until , this will has left the sides of the saucepan clean te. minu a than less probably take • STEP 5 the Remove from the heat once again and place mixture in a bowl.
•PREPARATION TIM E Less than 45 mins COOKING TIME 20 mins
Makes 24 Profiteroles
• STEP 6 time, ensurBeat in each egg to the mixture, one at a before ughly thoro d mixe is ing that each addition stency. consi th smoo a to Mix egg. next the g addin • STEP 7 e or line Brush a baking tray with oil to lightly greas the tray with some greaseproof paper. • STEP 8 onto a Spoon 24 -30 teaspoonfuls of the mixture a pastry tray, about 3cm apart. Alternatively, use g nozzle bag fitted with a 1.5cm-diameter plain pipin to pipe the profiteroles onto the baking tray. • STEP 9 risen and Place in the oven for 18/20 minutes until brown. • STEP 10 on a wire Remove from the oven and allow to cool rack.
Enjoy!
• Harrow • O’Donoghue Public House • Kayne's Bar & Brasserie • Murphy Brownes • Bricin • Garret’s • The Flesk Restaurant (Main Street) • The Arbutus Hotel Christmas in Killarney is a non-profit festival attracting thousands of visitors to Killarney. The festival is run by a committee of volunteers supported by Killarney Chamber of Tourism & Commerce and Killarney Municipal Authority, Fáilte Ireland and involves hundreds of volunteers from the local community. It is one of the most spectacular festive season celebrations in the country with four magical parades, a Santa Experience at ANAM Cultural Centre, Dine in Killarney and much more. For details visit christmasinkillarney.com.
53
54
restaurant killarney SERVING DINNER FROM 6PM – BOOK NOW ON 064 667 1401 EARLY BIRD MENU – FROM JUST €35 GARRET’S IS THE IDEAL VENUE FOR YOUR CHRISTMAS PARTY GIFT VOUCHERS – FOR THE PERFECT CHRISTMAS PRESENT
8 college street killarney | Tel: 064 667 1401 email: eat@garretskillarney.com www.garretskillarney.com Follow us on Facebook & Instagram for more details
Mulled Wine Serves: 6 to 8
• 2 large oranges • 4¼c ups/1 litre of red wine • 1¼ cups/10 ounces brandy • ½c up dark brown sugar
• 2c innamon sticks • 6 whole cloves • 3 cardamom pods, slightly crushed
orange into Using a peeler, remove the peel of one orange then juice. Slice the second rounds and reserve for decoration. n and stir over Combine the orange peel, juice and the rest of the ingredients in a saucepa Next, turn up the heat medium heat until the sugar dissolves. This takes about two minutes. heat to low. Simmer to high and bring the mixture to a boil, then immediately reduce the to ladle into cups time it’s Then pieces. solids the discard then strain minutes, 30 gently for round. or mugs. To finish garnish with the reserved orange
Enjoy!
CHRISTMAS PARTIES
with a difference WE TRAVEL AND HOST with our mini food festival fleet! Catering from 50 to 200 people
Premium Irish Produce with Global Spice Tacos, Spice boxes, Bàhn mi, churros Also offering flexible bespoke menus to suit your needs
thedonkeyevents@gmail.com
55
GREAT FOOD IS BEST SHARED WITH GOOD FRIENDS
Call 064 663 1158 to book now
56 THE BREHON HOTEL
Dine in the Dark at Danú
Get ready for a unique gourmet experience this month where diners will be invited to enjoy their meal blindfolded. On Saturday, November 12 the team at Danú Restaurant at The Brehon will host an exceptional Dine in the Dark evening. The challenge is part of a national campaign promoted by the National Council for the Blind Ireland (NCBI). Over 200 restaurants across the country are set to take part in this campaign by hosting a Dine in the Dark evening between November 6 and 13 and €10 from every meal will be donated to NCBI. “We challenge our customers to dine in the dark on Saturday November 12. The entire team here in Danú Restaurant are really looking forward to taking part in this fantastic initiative in aid of the National Council for the Blind. Our customers can expect a wonderful dining experience when the taste, textures and flavours of our food will tantalise
the tastebuds,” Sinead McCarthy, General Manager at The Brehon, said. Without their sight to guide them, guests experience complex tastes, flavours and textures in a completely new and innovative way. Senses are heightened, altering taste, touch, smell and communication during the meal. Sight loss affects one in six people in Ireland. This event brings people together to raise awareness and vital funds, and of course to have fun. NCBI is the National Sight Loss Agency. Their services include emotional support and counselling, low vision solutions like magnifiers, assistive technology advice and training, rehabilitation training including independent living skills and using a long cane, and a large print, audio and Braille library. The organisation also has an online shop
with lots of practical solutions. The three-course Dine in the Dark evening at The Brehon costs €45 per person with €10 going to the National Council for the Blind.
To reserve your place simply call The Brehon on 064 6630700. For further information on this campaign visit www.dineinthedark.ie.