Wednesday, October 26, 2011

Bring the Taste of Source Sligo Home

Source Sligo, the restaurant, wine bar and cookery school based in the heart of Sligo town, has launched a new range of freshly prepared homemade fares that can be enjoyed in the comfort of home. Including meat, chicken and fish dishes; vegetables dishes, salads and sauces; olive oils, pestos and condiments, all of the produce is freshly prepared daily on site by Source Sligo chefs. The vast majority of the ingredients are Irish and locally sourced, and organic where possible.
Alan Fitzmaurice, Source Sligo Head Chef said, “Our philosophy here at Source Sligo is to produce delicious, wholesome food from quality, locally sourced ingredients. Our ‘Own Produce’ range means that people can enjoy Source Sligo foods in the comfort of their own homes. The range provides the convenience of ‘ready meals’, without compromising on quality or taste, while supporting local Irish food producers.”
“Our meats are supplied by Sligo based Clarke’s butchers and Burns Meats; our chickens are reared by Manor Foods in Monaghan while Thornhill Farm in Cavan supply our duck. We grow our own salad leaves and herbs while our vegetables are supplied by Crimlin Farm Organic in Tobercurry, Sligo. Our breads are freshly baked on site daily by our two bakers. Brown loaves, yeast breads, brioche, poppy or pumpkin seed breads are just some of a wide selection available,” said Fitzmaurice.  
Ideal for lunch on the go or restaurant style dinners at home, Source Sligo’s ‘Own Produce’ includes Thai curries, Dingle stews and fish pies.  Those who have enjoyed sauces and dips while dining in the Source Sligo restaurant can bring that delicious taste home in the form of Basil and Walnut pesto, Black Olive Tapenade, Duck or Chicken Liver Pate to name but a few. A selection of jams and chutneys include Red Onion, Apple & Ginger, Blackberry & Apple jams and Spicy Apple chutney.
Hampers of Source Sligo’s ‘Own Produce’ range are also on offer and can include a selection of foods, juices, wines and sauces. Hampers can be custom made, tailored to a customer’s individual tastes.
Situated in the heart of Sligo town on John Street, Source Sligo includes a large open-plan restaurant on the ground floor, a wine bar on the first floor and a state-of-the-art Cookery School on the Top Floor.
Visit or call 071 9147605 for more information. 

Thursday, October 20, 2011

Don't Stuff It Up This Year! Christmas Cooking Classes @SourceSligo

Source Sligo Cookery School is running a number of Christmas cooking classes between now and December, to prepare the novice, inspire the dab hand and offer scrumptious solutions for a meat-free Christmas feast. Sign up to the class of your choice, don an apron and you’ll be clocking up those brownie points in no time.
A range of classes are available, each providing solutions to cooking conundrums, and ideas about how to make entertaining for family and friends look easy.  With hints and tips on stress-free Christmas entertaining, guidance on how to make mouth-watering meals for both vegans and vegetarians and delicious Christmas recipes, Source Sligo’s classes are a must for cooking enthusiasts.
Eithne O’Sullivan, Source Sligo Cookery School Manager said, “Christmas cooking should be fun, relaxed and enjoyable, but between cooking for large numbers of guests and pressure to prepare the perfect Christmas meal, it can be a stressful experience. Our classes are designed to provide tried and tested hints and tips on what to prepare in advance so that when guests arrive the cook can sit and relax without slaving in the kitchen. We’re also running classes on alternative, meat-free Christmas meals to help cooks cater for vegetarian guests. Our ‘Taste of Turkey’ class will answer the age old question of how to make delicious dishes with turkey leftovers. Essentially, the aim of the classes is to offer a wealth of cooking know-how, while, most importantly, putting the fun back into Christmas cooking.”

Classes start at €25. Booking is essential and early booking is recommended as each class holds limited numbers. Visit for a full list of classes available or call 071 9140266 for more information.

Source Sligo Cookery School is located on the top floor of Source Sligo, the impressive three-storey restaurant, wine bar and cookery school set in the heart of Sligo town. An ethos that drives Source Sligo - that of sourcing local, quality and seasonal produce, will be echoed throughout the classes.

Tuesday, October 18, 2011

Have Your Dinner With a Side of Philanthropy

Enjoy ‘Dinner 4 Bóthar’ with Source Sligo and Beltra Country Market

Source Sligo Cookery School and Beltra Country Market will host a ‘Dinner 4 Bóthar’ evening at Source Sligo on Friday 28th October between 6:00pm and 8:30pm. With delicious, freshly prepared Halloween themed dishes to sample; face painting for younger foodies and Halloween craft demonstrations, there will be something for all tastes.
Food enthusiasts can watch Source Sligo chefs preparing a range of tasting plates to tempt the taste buds, using fresh, locally sourced ingredients kindly donated by Source Sligo suppliers, Beltra Country Market and Total Produce Fruit and Vegetables. Ocean FM will add to the atmosphere by broadcasting live from Source Sligo during the evening.

Eithne O’Sullivan, Source Sligo Cookery School Manager said, “It promises to be a really fun evening in aid of a great cause. Donations from €5.00 will be gratefully received with all proceeds going directly to Bóthar. We hope that the event will go some way towards helping Bóthar to raise the €50,000 it is aiming to raise with its ‘Dinner 4 Bóthar’ initiative. Come along at any stage of the evening to be part of a fun and worthwhile event”. Students from St Angela’s College, Sligo have generously agreed to donate their time assisting at the event.

Source Sligo Cookery School is located on the top floor of Source Sligo, the impressive three-storey restaurant, wine bar and cookery school set in the heart of Sligo town. An ethos that drives Source Sligo - that of sourcing local, quality and seasonal produce, will be echoed throughout the evening.

Bóthar, celebrating 20 years in existence in 2011, uses livestock in its development aid projects. Using farm animals such as dairy heifers and dairy goats, Bóthar together with project partners, works with poor families and communities in the Developing World to help alleviate hunger and poverty.

Visit or call 071 9147605 for more information.

Irish Times, Marie Claire Digby gives thumbs up to Artisan Pizza Company (@artisanpizzaie)

If you haven’t experienced the genuine Italian pizza bases check here for stockists.

Monday, October 17, 2011

New Gastropub in Galway by the people in @Cavarestaurant

  ‘Eat’ at Massimo

Eat, the new gastropub experience launched last Friday night at Massimo on William Street.

From the people that brought you Cava Spanish Restaurant and Tapas Bar and Aniar Restaurant, Jp McMahon and Drigin Gaffey launched ‘Eat’ in one of Galway’s best known West End pubs, Massimo.

The menu features pub food old reliables with gourmet flair. Highlights include gastro pizzas featuring Irish cheeses such as roast potato, caramelized onion and Wicklow Blue cheese and hunger busters such as Eat signature dishes of  Brendan’s 5oz Stout Burger, creative vegetarian and fresh fish dishes. As per the Cava and Aniar philosophy locally sourced and seasonal ingredients feature strongly.

Simon Heaslip of Massimo comments “we’re delighted Jp and Drigin will be heading up the kitchen and food service at Massimo and we welcome the launch of Eat. It’s an exciting collaboration of two excellent brands and our regulars and new customers are in for a treat in the new look Massimo”

Serving lunch, including gourmet soup and sourdough sandwiches, from 12 noon and dinner from 6pm, Eat will also be serving hearty brunches on Sundays with live music from “The Sunday Chimes” (featuring the wonderful Garrett Phillips) starting October 23rd. Children are catered for with special kids menu while groups can enjoy platters to share.

Monday, October 3, 2011

Public Invited to Attend Seminar on Palliative Care

The public are invited to attend an information day on Saturday 15th October, as part of the International Palliative Medicine Conference, organised by Galway University Hospitals.

Palliative care is defined as the holistic management of pain in progressive diseases. The public day of the third International Palliative Medicine Conference will explore ‘the who, what, where, how and why of palliative care service delivery in Galway, Mayo and Roscommon.’ The session will give information on what palliative care is, how it can be managed and explore what options are available.

The organiser of the conference entitled’ ‘Cuisle Beatha’ (The Pulse of Life), Dr Dympna Waldron, explains “We have worked with local and national charities and our colleagues in Galway Hospice Foundation, Cancer Care West, the Roscommon and Mayo Homecare teams to organise the Saturday session which comprises of an ’Open Day’ for the General Public.  By exploring the historic development of palliative care service; where our Services have reached to this day; where we aspire to develop into the future; we hope to allay the myths of palliative care.  A session will also be devoted to an expert committee exploring questions posed by the general public.  We sincerely hope by holding this ‘Open Day’ we can dissipate the fears’ of palliative care that remain to this day around the ‘belief’ that Palliative Care is consumed with the ‘Dying Phase’. Yet our belief and our experience is that our role remains, and we are committed to it, to help our patients to live well despite advanced disease and focus on improving a person’s physical reality and address relevant quality of life issues within living well. We encourage anyone interested to come along and submit any questions or concerns they may have in advance through our website as there will also be a Q&A session in the early afternoon.”  The format of the conference includes presentations, discussions and stands by service care providers, charities and care associations

The first day of Cuisle Beatha is a full day devoted to the exploration of cancer pain versus chronic, non-malignant pain and is geared at medical and healthcare professionals.  Dr. Waldron explains ‘As palliative medicine is still a relatively new speciality, most pioneering specialists have concentrated on service delivery, maybe now we have reached a crossroads in cancer pain research, one road leading to the development of cancer pain research as a separate entity to all other types of pain. Dr. David Finn, Professor Irene Tracy, Professor Anthony Dickenson, Dr. Anthony Byrne, Dr. John Browne, Dr. Mary Devins and myself will together combine to explore pain pathways, brain alteration, the expression of cancer and chronic pain and look to the definitions of cancer pain and chronic pain. We hope to address and answer questions such as is the definition of ‘pain’ universal or are there fundamental differences in ‘cancer pain’ versus ‘chronic non-malignant pain’ that require reconceptualization”.

Dr. Brennan has written extensively on the human rights dimensions of pain management and Palliative Care and will be relaying stories of patients in his Saturday morning public address.

The conference opens at 9am Friday 14th Radisson Blu Hotel & Spa with the public session running Saturday 15th October from 9am to 2.15pm. Entrance to Saturday session is free of charge.

For further information on the conference, to register and to submit questions for the panel please go to or call 091 591222.

Take It Easy, It's No Fuss Monday

Having a brain freeze over what to have for dinner. Let Artisan Pizza Company inspire you...

Pizza Margherita

Tomato sauce, fresh mozzarella, a pinch of oregano.

Pizza al Salame

Tomato sauce, fresh mozzarella, sliced salami sausage mixed green and black olives and fresh basil.

Pizza Bianca

Green Pesto, fresh mozzarella and sliced fresh tomatoes.

Pizza alle Melanzane

Tomato sauce, fresh mozzarella, grilled aubergines soaked in a little garlic and olive oil.

Pizza Tonno e Cipolla

Tomato sauce, fresh mozzarella, tuna, grilled onions and mixed olives.

Pizza Prosciutto

Tomato sauce, fresh mozzarella, Italian prosciutto ham and green olives.

Pizza Asparagus

Tomato sauce, fresh mozzarella, grilled asparagus.

Pizza Siciliana

Tomato sauce, fresh mozzarella, anchovies, capers and fresh tomatoes.

Pizza dell’estate (summer pizza)

Cook your regular margherita but as the pizza is cooking, dice lots of fresh tomatoes and soak them in olive oil, freshly chopped garlic, salt, pepper and basil. When the pizza is ready distribute the fresh tomatoes. Garnish with a couple of basil leaves.

Pizza Pepperoni

Tomato sauce, fresh mozzarella, grilled yellow and green peppers

Pizza Zucchini

Tomato sauce, fresh mozzarella, grilled zucchini (courgettes)