Showing posts with label Metropole Hotel. Show all posts
Showing posts with label Metropole Hotel. Show all posts

Wednesday, March 13, 2024

THE PECULIAR AFTERNOON TEA EXPERIENCE RETURNS TO COLLEGE GREEN HOTEL DUBLIN, AUTOGRAPH COLLECTION

press releases Spring24

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CELEBRATING THE RETURN OF THE PECULIAR AFTERNOON TEA EXPERIENCE

AT THE COLLEGE GREEN HOTEL DUBLIN, AUTOGRAPH COLLECTION




Back by popular demand The College Green Hotel Dublin, Autograph Collection is proud to re-introduce their amazing Peculiar Afternoon Tea service.

In the Atrium Lounge in the heart of The College Green Hotel, an afternoon tea experience, distinct in its creativity and flair will return with a tropical twist this March. The peculiar tea service, alive with a vibrant exotic theme, invites guests into a world where traditional afternoon tea blends seamlessly with bold and spirited flavours.


Guests will be taken on an inspired taste journey starting with a savoury selection, featuring Spiced Barbeque Chicken Waldorf Salad on Ciabatta, Sliced Ham with Applewood Cheese on Tomato Bread, and a delicate Poached Egg Salad on Brioche, each dish a harmonious fusion of classic and tropical tastes.


As the journey progresses, the sweet offerings transport guests further into their exotic paradise. Spiced Pineapple & Rum Cake with Candied Pecans, Passionfruit Crunch Pillow on an Allspice Sable Biscuit, Fresh Mango Cheesecake with Salted Popping Candy and a Chocolate Tart with Pineapple & Lime Jam a symphony of flavours, each bite a diversity of culinary influences.



Amidst this feast for the senses, "The Pillars of Antiquity," a signature cocktail, anchors the experience with a distinctive twist. This gin-based concoction, served from a unique teapot to make the afternoon tea stand out, is infused with exotic spices and a touch of citrus, celebrating the spirit of adventure. The unique presentation in a teapot not only elevates the aesthetic but also adds an element of surprise, blending the traditional with the innovative, it's not merely a drink but a journey through time, embodying the essence of exploration and the rich narratives of voyagers of old. There’s also non-alcoholic option Copenhagen Sparking Tea available.


The peculiar afternoon concludes with the traditional touch of Baked Buttermilk Scones, complemented by Raspberry Jam and Clotted Cream, alongside the Signature College Green Tea Panna Cotta. This Peculiar Afternoon Tea in the Atrium Lounge, marked by its unique blend of flavours and the storytelling prowess of "The Pillars of Antiquity," leaves guests with a lasting impression of a journey well-travelled, all within the historic walls of the College Green Hotel.


The Peculiar Afternoon Tea costs €75 per person and available Monday – Sunday: 12:00 pm – 17:30 pm.   Classic Afternoon Tea service will also be available to Atrium Lounge guests.

To make your booking or for further information please visit www.thecollegegreenhotel.com

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EASTER TREATS FOR THE GROWN-UPS AT GLENLO ABBEY HOTEL & ESTATE, GALWAY



·      Overnight stay with a hand-crafted Easter Egg awaiting your arrival

·      Special Afternoon Tea service aboard the iconic Pullman Restaurant

·      Breakfast before departure in the River Room Restaurant

From €216 per adult sharing

The magical 5* Glenlo Abbey Hotel & Estate, Galway is offering a unique  overnight experience for adults looking for a decadent 24-hour escape during the Easter holidays.

This Easter, the iconic Pullman Restaurant, with its impressive history and passion for culinary excellence will be serving a rather special Afternoon Tea experience.  Once you step aboard you will be swept away to a different era, when these famous Orient Express carriages took first class passengers throughout Europe to Istanbul.  The history of The Pullman is all-consuming so guests can spend time reading about other elite passengers including Laurence Olivier and its part in the funeral cortege for Winston Churchill. For those wanting a tastier experience, then the Easter inspired Afternoon Tea service will certainly hit the culinary spot.  Here, Afternoon Tea menu offers an array of seasonal finger sandwiches, made with home cooked breads and locally sourced, cheeses and meats, along with delicious warm buttermilk scones, clotted cream and preserves, and Easter inspired cakes and pastries, accompanied by a selection of teas or coffee.

Classic King Room

Return to the comfort of the hotel after your Afternoon Tea delights and relax by the log fires or head to the Abbey Movie Theatre where a selection of classic movies is on shown daily in the intimate vintage inspired screening room. For those looking to shake-off the Easter excess you can take a roam or bike ride through the 138-acre estate routes and Victorian Garden.  Return to the privacy of your bedroom and enjoy your hand-crafted Easter egg and the following morning savour a cooked to order a la carte breakfast in the picturesque River Room Restaurant where you can watch the sun rise over the shores of Lough Corrib.  The overnight package costs from € 216 per person sharing including overnight accommodation, Afternoon Tea aboard The Pullman, hand crafted Easter egg and cooked to order breakfast.

Glenlo Abbey’s Team will be delighted to assist you with any queries by telephone on: Tel: Intl +353 (0) 91 519600. Or Email: stay@glenloabbey.ie

Alternatively visit www.glenloabbeyhotel.ie for more information or to purchase gift vouchers online.   


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TRIGON HOTELS LAUNCH INITIATIVE AIMED AT TACKLING FOOD WASTE 

New charter commits to reducing food waste by 20% and to reducing carbon footprint by supporting local producers 

Group Executive Chef at Trigon Hotels Alex Petit and his team are aiming
 to reduce food waste by 20%.  Picture: Brian Lougheed


Trigon Hotels has launched an initiative aimed at reducing food waste by 20% at its two properties in Cork - The Metropole Hotel and the Cork International Hotel.


Food waste is a significant contributor to climate change and the team at Trigon Hotels want to embrace new ways of doing things so they can work towards a sustainable food system.


The hotel group has created a 2024 Food Charter which outlines 10 key commitments that will help them to achieve their goal of becoming a greener hospitality partner.


Among the commitments is a reduction of food waste by 20%.  They will do this by monitoring closely all waste and its source and using every element of a product where suitable.  They also plan to introduce no-waste dishes by creating specific meals which do not generate organic or non organic by-product waste.


The team is committed to supporting local suppliers and using seasonality when designing the menus.  Trigon Hotels work with 25 local growers and producers and are always looking for new partners.  The menus at the two hotels include a map highlighting the local producers used such as McCarthy Meats in Cork City, Ardsallagh Goats Cheese in Carrigtwohill, Glenmar seafood in West Cork and the Chicken Inn in the English market.


Trigon Hotels is also aiming to increase engagement with local charity partners such as Cope Foundation which supplies fresh fruit, vegetables and herbs from the local garden.


The team plans to eliminate single use plastic and to reduce energy consumption in the kitchen by up to 20%.  The food charter states that they will reduce energy use by adhering to a strict equipment timetable and replacing defective equipment with new energy efficient equipment.


Alex Petit, Group Executive Chef at Trigon Hotels, said; "At Trigon Hotels, we understand the pivotal role the hospitality industry plays in shaping a sustainable future. The 2024 Food Charter is a testament to our dedication to reducing our environmental footprint and embracing innovative approaches to culinary operations. By implementing these commitments, we aim to lead the way towards a greener and more responsible future."


Carmel Lonergan, Director of Operations at Trigon Hotels, added; "Our 2024 Food Charter is not just a set of commitments, it is a reflection of our responsibility towards the environment and the communities we operate in.  By adopting these measures, we hope to inspire positive change within the hospitality industry and beyond.  Our teams will be meeting monthly to discuss and monitor our green actions.  Meanwhile, employee diversity and equal opportunities is at the heart of what we do and we are acting as one team on our path of positive environmental changes.” 


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CAHERNANE CAPTURED PHOTOGRAPHY RETREAT

Evelyn lining up a shot


The fabulous, four-star Cahernane House Hotel in Killarney (Co. Kerry) has just announced a very interesting and creative package that is sure to inspire all amateur photographers.  The ‘Cahernane Captured Photography Retreat’ takes place from Tuesday the 19th of March through to Thursday the 21st of March. 


This interactive and fun package is perfect for those who want to learn more about how to get to make the most of their photographs with top tips on working with natural light and capturing a moment in time.  Guests will enjoy a full day of expert guidance and tuition with photographers Keith and Evelyn Woodard, a two-night stay with full Irish breakfast each morning and dinner on both evenings as well as welcome drinks with the photographers on arrival (rates from €346 per person sharing).

 

Participants on the photography retreat will go into nature with Keith and Evelyn and stop off at the adjacent Killarney National Park and beyond to capture some of the remarkable scenery in the area and immortalise those picture-perfect memories. 


The hands-on tuition day commences at the original entrance to Muckross House Estate where guests will be presented with the magnificent beauty and architecture of Muckross House and Killarney National Park.  The tour concludes with the breathtaking Torc Waterfall which is one of the most stunning natural attractions in the area all the while being shown how to capture some great images with top tips and tricks.

The talented duo firmly believe in taking a slower approach to photography and encourage people to take the time to look for inspiration. “Beauty can be found in all kinds of places if we just take the time to look,” said Evelyn, “the nature that surrounds us can be forever remembered and cherished as a beautiful photograph in our own homes. Sometimes too an urban scene can be just as interesting and beautiful.  We just need to take our time and really look.”


Both Evelyn and Keith are high profile photographers and at one point were the most in demand wedding photographers in Ireland having snapped Michael Flatley and Niamh O’Brien’s wedding.  These days, the duo are busy capturing landscapes and seascapes, for their own collection ‘The Woodard Collection’. Their photographs in the collection are now very much in demand pieces of art and are very popular with some of the world’s leading interior designers.

Bridge over River Flesk


The west coast of Ireland is known for its amazing natural light and throughout the walk, we will explain how to work with this light in the Irish landscape which will change throughout the day,” said Keith. “No photography experience is necessary, and you can even use your camera phone.”

 

Cahernane House Hotel in Killarney, Co. Kerry is the perfect place to get away from it all this spring. Removed from the main throughfare of Killarney and set on its own private grounds on the edge of Killarney National Park, the house presents plenty of opportunities for guests to enjoy a relaxing and creative getaway. The Muckross Road, where Cahernane House is located is often referred to as ‘The gateway to the Ring of Kerry’, renowned for its spectacular scenery and ancient history.

 

Built in 1877, Cahernane House Hotel has been extensively renovated by the owners, PREM Group who have spent over €7.8 million on an ambitious renewal programme. There are 12 grand bedrooms in the original Manor House, 28 in the Garden Wing and the Coach House, once home to the horses and carriages of the Herbert family who built the house is now the setting for 8 new luxurious bedrooms. The Coach House Bedrooms have all been decorated in vibrant colours and the soft furnishings and wallpapers have been inspired by the flora of Kerry and its famous wildflowers.


Cahernane House Hotel is well known for its fantastic food which is created by the Executive Chef Cormac Vesey and his team. The Cellar Bar serves casual food daily while fine dining is offered in Herbert’s. For more information on Cahernane House Hotel or to book see www.cahernane.com or call   +353 (0) 64 663 1895.

Monday, February 12, 2024

Metropole Hotel’s annual pancake race held this morning! Not just a race - check out the recipes too!

FLIPPING FUN FOR CORK TRADERS AS METROPOLE HOTEL HOSTS ANNUAL PANCAKE RACE

The race is on. (Pic: Brian Lougheed)

Not just a race - recipes too!

Traders from the VQ area of Cork City put on a flipping good performance this morning for the Metropole Hotel’s annual pancake race.

James Healy of the Shelbourne Bar beat off stiff competition to claim the winning title, which he had taken two years ago.

The pancake race was a Shrove Tuesday tradition when Thompsons Bakery was open on the street dating back to 1826.

Team members from the Metropole Hotel joined representatives from businesses including Nathan Trust, Acet Active Centre for English Training and the Shelbourne Bar as they ran along MacCurtain St while flipping pancakes.  The Metropole Hotel has been organising the event since 2018 and it brings lots of fun and laughter to the area every year.

Roger Russell, General Manager at the Metropole Hotel said: “The pancake race is a very old tradition that we resurrected and it’s been going from strength to strength.  It means an awful lot to the local community as it brings us all together for a bit of banter and a bit of fun.  We’re all friends on the street but ultimately we’re all very competitive and the bragging rights are fantastic. The VQ is a very close knit community and we are more than happy to organise anything that can help to support and promote the area.”

Speaking about his win James Healy said; “I was really looking forward to today as I won the race two years ago so I wanted to reclaim the title.  It was all down to luck on the day though and I’m delighted to have the crown back.”

Alex Petit is Group Executive Chef of Trigon Hotels, which include the Metropole Hotel and Cork International Hotel.  He’s created a delicious sweet and a savoury pancake recipe for people to try at home.

THE CINNAMON ROLL  


American style cinnamon pancake, mixed berry compote, whipped vanilla cream, toasted seeds.

 

Ingredients 

 

American style pancake recipe:

 

250 g self raising flour

¼ teaspoon ground cinnamon

1 teaspoon baking powder

50g caster sugar

2 large free range eggs

150 ml Buttermilk

 

For the garnish:


150g frozen berries

50g sugar

100 ml fresh cream

25g icing sugar

Vanilla essence

Mixed seeds (pumpkin, sunflower, sesame……)

 

Method

 

For the pancake:


Sieve the flour, baking powder and salt into a mixing bowl

Add the wet ingredients and mix vigorously until smooth

Rest the batter for 45 minutes prior to cooking

Heat up a large frying pan with vegetable oil to medium/high heat

Cook your pancakes until golden brown on both sides

Those should rise and bubble as you cook them

 

For the garnish:

 

In a medium saucepan, add the mixed berries and caster sugar

Cook over medium heat until the water has mostly evaporated (20 minutes)
The mixture should be syrupy and shiny

 

In a large mixing bowl, pour the fresh cream

Whisk the cream until thick, add the icing sugar and few drops of vanilla essence

Reserve in the fridge until needed

 

In a preheated oven at 170 degrees, toast the mixed seeds until golden

Remove from the oven and Cool down at room temperature

 

To plate, stack 3 pancakes on top of each other

Add a generous amount of berry compote

Top with a large dollop of fresh cream and finish with toasted seeds.

 

 

THE CRÊPE MADAME 


French style thin crêpes garnished with home cooked gammon and Carrigaline cheddar topped with a fried egg.

 

Ingredients

 

French Style crêpe

 

250g plain flour

500ml whole milk

4 eggs

1 pinch alt

50g melted butter

2 tablespoon caster sugar

 

Garnish:


4 eggs

8 slices cooked gammon

200g Carrigaline cheddar

1 bunch fresh chives

 

Optional

 

Mix leaves

Elderflower & extra virgin olive oil dressing

1 red onions finely sliced

 

Method

 

For the crêpe:


Sieve the flour, baking powder and salt into a mixing bowl

Add the wet ingredients except the butter and mix vigorously until smooth

While whisking, add the melted butter gradually

Rest the batter for 45 minutes prior to cooking

Cook the crêpes one by one and rest onto a plate

 

For the garnish:

 

In a non stick pan, fry the egg sunny side up with little oil

Season with salt and pepper and place the cooked eggs onto a side dish

In a large frying pan on medium heat, add a knob of butter and place a crêpe on it

Place 2 slices of gammon side by side and sprinkle with a generous amount of grated cheddar

Place a fried egg on top and fold the 4 sides of the crepe to form a square

Keep cooking the crêpe until the cheese has fully melted

Plate the crêpe and sprinkle with freshly chopped chives

This can be served with a fresh salad dressed with an elderflower vinaigrette and finely shaved red onions

 

Thursday, July 27, 2023

CORK GEARS UP FOR OYSTER SHUCKING CHAMPIONSHIP. World record oyster shucker to fly in from Canada to judge the competition

 CORK GEARS UP FOR OYSTER SHUCKING CHAMPIONSHIP 

At the launch (L-R) Roger Russell, General Manager, Metropole Hotel;
Sandra Murphy, Group Brand and Communications Manager;
and Alex Petit, Group Executive Chef, Trigon Hotels. Pic: Brian Lougheed

World record oyster shucker to fly in from Canada to judge the competition 


The Metropole Hotel is getting ready for the Cork Oyster Shucking Championship which will form part of the Cork on a Fork festival next month.  Oyster shucking is the careful process of opening the shell to reveal the delicacy inside.


The three-time Guinness World Record Oyster Shucker Paddy McMurray, from Toronto, Canada will travel to Cork for the event.  Paddy, who delighted audiences with his talents at the Cork Oyster & Seafood Festival, will demonstrate his shucking skills as well as taking on the role of chief judge for the competition on the night.


The championship is open to participants of all skill levels - from beginners to oyster enthusiasts, seasoned seafood connoisseurs and professional chefs.  To ensure that all contestants have a fair chance, Paddy will conduct masterclasses earlier in the day. 


The evening will commence with an oyster reception, featuring a selection of Irish oysters.  The shucking competition will be the highlight of the evening, while guests will be treated to other activities such as an oyster hunt.  There will be entertainment on the night, while food writer Joe McNamee will be the MC for the evening.


Table packages are available for groups, complete with an assortment of seafood, light bites and canapés curated by Executive Group Chef of Trigon Hotels, Alex Petit.


Sandra Murphy, Group Brand and Communications Manager at Trigon Hotels, said; "We are thrilled to host the Cork Oyster Shucking Championship as part of this year's Cork on a Fork Festival.  We are delighted to welcome back the extraordinary talent of Paddy McMurray as our guest of honour and judge on the night.  As a three-time Guinness World Record Oyster Shucker and a celebrated figure in the world of seafood, Paddy's presence adds a level of excitement and expertise to the competition.  We invite all oyster enthusiasts, seafood lovers, and aspiring shuckers to join us for an evening filled with delicious flavours and the joy of celebrating the ocean's finest delicacy." 


The event takes place at The Metropole Hotel on August 19th from 7:00 p.m. - 10:30 p.m. Tickets are from €30 and are available on Eventbrite.  Those who want to participate in the shucking competition can email  smurphy@trigonhotels.com 


press release