Showing posts with label RAI. Show all posts
Showing posts with label RAI. Show all posts

Saturday, April 2, 2022

Nationwide Dining Week. Over 100 restaurants have already joined.

media release

Nationwide Dining Week. 

Over 100 restaurants have already joined.

Supported by the Restaurants Association of Ireland and Fáilte Ireland


Restaurants are invited to sign up to Dining Week!

Reach up to 1 million customers – from 19th to 28th April 2022

Restaurants nationwide are invited to sign up to a new hospitality incentive ‘Dining Week’, taking place from 19th to 28 April 2022. Utilising a new booking platform ‘Early Table’, the ten-day promotion will give a much-needed boost to the restaurant sector as it emerges from two years of lockdowns. Over 100 restaurants nationwide, from Bistros to Fine Dining, across all cuisines, have already registered to make the most of the opportunity to see their business benefit from a package of promotions aimed at filling tables at quiet times. 

 Dining Week is supported by the Restaurants Association of Ireland and Fáilte Ireland, with over 300 restaurants expected to take part.  Diners that book early via the Early Table platform, will receive a 25% discount on their food, filling tables that would otherwise sit idle.

Restaurants load tables onto the Early Table platform according to how many extra customers they want to attract on that given day or night. Through a comprehensive marketing and PR programme, Dining Week will be promoted to over 1 million potential diners, across media, broadcast and online.

When: Tuesday 19th to Thursday 28th of April
The Cost: It’s free to list your restaurant and there are no commission fees
Your Offer: 25% off food only, drinks charged at full price
The Bonus: All Dining Week restaurants can stay featured on Early Table platform year round, free of charge.


To participate in Dining Week, contact: Mason.mcgovern@earlytable.ie / 0857306327

Please see social channels below:  

Dining Week is proudly sponsored by WorldPay from FIS

Tuesday, May 5, 2015

Best Chef in Cork. Best Sweet Wine in the World. Greene’s Supper Club Delivers.

Best Chef in Cork.
Best Sweet Wine in the World.
Greene’s Supper Club Delivers.



It ain't heavy! It’s very clear, fresh, with a lovely acidity. For six years in a row, this was voted the best sweet wine in the world

Hugh Murray of Classic Drinks was finishing off a very enjoyable and informative edition of Greene's Supper Club at the McCurtain Street restaurant. The object of the April night was to help people decide on an appropriate wine choice for their meals. Manager Arthur Little could not have a chosen a better speaker to lead us through the evening.

And the sweet ending that Hugh had lined up for us was Seifried Estate Sweet Agnes Riesling. Produced by a couple, of Austrian and Irish origin, this Riesling is an ice wine. Launched ten years ago, it is late harvested and the grapes are frozen, then crushed, leaving the sugar. “Irish people are afraid of sweet wines,” Hugh remarked. But this could change all of that as it is not at all sticky. “Take a sip, allow it three seconds on the palate. Then let it slide!”. Superb.

Dessert, by the way, was superb as well, both of them. We had choice of two and the wine matched each. I enjoyed the Coconut Espuma with Peanut Ice Cream and Ivorian Chocolate Ganache Truffle. The other was also gorgeous: Rhubarb Meringue, Malted Milk Crumble, Vanilla Sorbet and Rhubarb Ginger Sorbet.

Arthur Little introduced the evening and promised more interesting food and drink events in the months ahead. “We are delighted that our chef Bryan McCarthy was named best chef in Cork at the recent Restaurant of Ireland awards in Munster and we wish him all the best in the national finals. Tell your friends that they can find him here.” Bryan, and his team, were in tip top form again and we had a terrific meal.

Ummera Smoked Salmon

Arthur then introduced Hugh who said he hoped “to open some doors during the meal to help people choose their wines. But wine is above all a personal choice. By all means trust your own opinion but, before making up your mind, listen!”

We had enjoyed Classic’s Colle del Principe Prosecco at the reception with the Goats Cheese Canapes and the Lychee, Lime and Green Tea Espuma. Then we were on to a choice of two starters and two wines to go with them.

I, along with quite a few more, picked the Trio of Organic Ummera Smoked Salmon, Cured Salmon Rillettes, with Blood Orange, Fennel, Seaweed, Squid Ink Ailol and Wasabi Mayo. Abadia San Campo Albarino was the match. “Good Albarino doesn't come cheap,” said Hugh. “Buy it young and drink it fresh.”

The other wine was South African, the Leopard's Leap Classic Chenin Blanc. “This is made with passion, is stylish, with a backbone of acidity and excellent value”. And a great match with the Celeriac, Ballyhoura Mushrooms and Artichoke.

Hake
The main event, with three different dishes, might have stretched a lesser man but no bother to Hugh and he got the thumbs up for all three pairings. Those who picked the Wild Mushroom Risotto were lucky enough to get the “incredible, outstanding” Opi Sadler Malbec from Argentina. “This combines power and tenderness.”

My wine, the Hunky Dory Sauvignon Blanc, is made by a husband and wife team in Marlborough. “Not typical of New Zealand,” according to Hugh. “There is a touch of the Loire in it and it punches above its weight”. I love the Loire and the wine was superb with the Seared Hake Fillet and Crispy Prawn Wontons.

Some of the group choose the Glazed Pork Belly Pecan and Apricot Crumb and the wine for this was the Parducci Small Lot Blend Pinot Noir. This variety is difficult to grow and here when they say small lot, they can point to the field. “It is produced in an environmentally friendly way and again made with passion.”   I got to taste some of this later on and, juicy and rich, it is a beauty, perhaps my favourite of the evening.

Well maybe! Can’t forget the clean taste of that ice wine!