Talbot Collection relaunch innovative Trainee Chef Development Programme

  

Left to right: Dr. Deirdre Keyes, Chief Executive KWETB; Philip F. Gavin, Managing Director, The Talbot Collection; Eileen Cullen, Head of Training Services and Innovation, KWETB; Natalie Power, Group HR Manager, the Talbot Collection. The Talbot Collection, one of the country’s well-established hotel groups has announced the relaunch of their hugely successful Chef Development Programme for a second consecutive year in partnership with KWETB .

 

 

Talbot Collection relaunch innovative Trainee Chef Development Programme

Training programme first of its kind in Ireland proved huge success in 2021 and returns for 2022

According to the Restaurant Association of Ireland, there is currently a shortage of 7,000 chefs in Ireland. 

As Ireland’s hospitality industry continues to struggle to return to pre-pandemic service levels, The Talbot Collection, one of the country’s well-established hotel groups, had their own novel solution to reducing chef shortages across the group by investing in the development of an innovative training programme for Trainee Chefs.

With an investment of more than €250,000, the Talbot Collection set a precedent last year with their Chef Development Programme, the first of its kind in Ireland.

The programme will return for 2022 following the success of last year’s course which saw 19 chefs across the hotel collection have the opportunity to learn from the best in the industry at the KWETB professional training kitchens and upon completion of the 25-weeks of full-time training, each candidate will receive a City and Guilds Level 2, Diploma in Culinary Skills (the equivalent to a QQI Level 5 Award). 

Running in conjunction with Kildare and Wicklow Education and Training Board (KWETB), all trainees will receive a salary, accommodation, meals, and transport for the duration of the 25-week programme. The aim of the programme is to help trainee Chefs learn, progress, and excel in their careers with a growing, progressive, and family-owned Irish company.

Following the programme, they will have the opportunity to learn and work on-the-job with a team of experienced Chefs in one of The Talbot Collection’s six hotels: Talbot Hotel Wexford, Talbot Hotel Stillorgan, Talbot Hotel Carlow, Midleton Park Hotel, Oriel House Hotel or the Talbot Hotel Clonmel.  This will be a continued permanent, full-time, and salaried contract as a Junior Commis Chef.  Throughout their time on the job, candidates will receive continuous development by way of on-the-job training and experience, as well as additional online modules.  They will also have the opportunity at the end of this tenure to take part in the Level 6 National Commis Chef Programme. 

Nigel Corbett, Head Chef of the Talbot Collection Wexford, said of the training “We spent several months last year carefully creating and developing this programme to ensure that participants receive the highest level of training from some of the most skilled professionals. The success of last year’s programme and the talent and creativity produced was instrumental in our decision to relaunch the course this year, it really is a brilliant opportunity for anyone seeking to further their career as a chef in the hospitality industry.”

Group Managing Director of the Talbot Collection Philip F. Gavin said he is extremely proud of the work that’s gone into the training programme. “I had the pleasure of visiting the trainees on site last year in one of the training centres and to say I was excited and proud at what I experienced is an understatement! This training programme remains the first of its kind in Ireland and we’re hopeful that other businesses and groups will follow suit and start to invest in our hospitality industry in a similar way. The experience and practical skills that these trainee chefs are learning are truly second to none and after the success of last year’s programme I am very excited to see the talent that will emerge from this year’s programme.” The content covered and skills taught will immerse up-and-coming chefs in the very latest in all things culinary.

Celebrity chef Derry Clarke heaped praise on the initiative, adding it was a wonderful initiative for anyone who has ever considered becoming a chef.

“The Talbot Collection is very forward-thinking in providing this opportunity which is open to all.  Cheffing is a life skill not just a way of life,” Mr Clarke added.

Jelena Medvedeva was one of the trainees who completed last year’s very first Chef Development Programme, she now works at the Talbot Collection Carlow as a Commis Chef. She said this of her experience: “The Chef Development Programme taught me a lot and shaped me into the Chef I am today. I have reached many milestones during my time completing the programme at the Talbot Hotel Carlow.

Our level 5 had a mix of existing industry members and complete newbies, but nonetheless we all mixed and worked as a team to make sure that we all moved along as one unit. We were pushed by our teachers to be the best we could be by the time we finished up, and either went back to the industry or went on further in the education field. 

I can honestly say that I wouldn't be where I am today without Talbot Collection Chef Development Programme and the guidance and mentorship of Head Chef William Bayle, I loved my experience here and I am excited for all the opportunities that lie ahead.

 

Eileen Cullen, Head of Training Services and Innovation in Kildare and Wicklow ETB said they are delighted to have partnered with the Talbot Collection on this initiative:

“I am delighted to see the return of the Chef Development Programme this year, the programme is returning at the perfect time to assist in combating staff shortages in the hospitality industry and we welcome the investment in training and support by the Talbot Collection.

 

“The success of last year’s programme is evident, with 11 chefs now working in full-time positions within the industry. The KWETB looks forward to working with The Talbot Collection again this year and we would encourage those looking to improve their skills in a supportive and progressive environment to consider applying.”

Further information on The Talbot Collection Chef Development Programme can be found www.talbotcollection.ie #TeamTalbot

Should you be interested in working with an innovative, progressive Irish-owned Hotel Collection, contact your nearest Talbot Collection Hotel or email Natalie Power, Group HR Manager at npower@talbothotelgroup.ie.

press release

Everyone’s a winner at the Curry Night for Hope in The Grainstore

 Everyone’s a winner at the Curry Night for Hope in The Grainstore

All ready! The calm before the curry.

A couple of weeks back, I spotted a notice on social media about a Curry Night in the Grainstore at Ballymaloe. This could be different, I thought, and read on. A couple of things confirmed my first thoughts and hooked me in. One was that it was a fundraiser for Hope and the other was that Green Saffron’s Arun Kapil, the spice expert, was involved in the curry. Hard to resist the combination of a good cause and a good curry. Win win, I said, and booked my tickets.

Mol an oige! While she didn’t quite use that phrase, Hope’s Honorary Director Maureen Forrest (who set up the organisation in 1999), used it as a theme and praised the many young people who have helped Hope over the years. 

Hot in the kitchen. Arun's selfie
with Aoibheann and Liam in background.

Two of the current students, Aoibheann and Liam, had led this Curry Night Fundraiser and, with help, especially from Arun and Olive, put on quite an evening including cocktails and mocktails, the curry, dessert and lots of raffles sponsored by local businesses such as Frank Hederman, Cully & Sully, Green Saffron, Supervalu, Sage,  and others including Ballymaloe itself. I didn’t win any of the prizes but I still consider myself a winner such was the feel good factor.

Just to give you a taste after the event, here’s the menu:

Jolly Jaipur Cocktail or Mocktail with Smoked Salmon (marinated in Panch Phoran, Lime Juice and soft herbs) and Gol Gappas (chickpea, potato and tomato chaat). This was served upstairs, quite a “noisy” upstairs as the 100 plus diners gathered.

Curry, Dahl and Naan

Soon we all trooped downstairs, quite eagerly, to our tables. Orderly queues were organised as the main dish was served buffet style. And that was Chicken Korma, Red Lentil Dahl, Roast Cauliflower and potatoes in spices with rice, Raita and the best ever Naan! An excellent plateful.

Raffles were held during the interval and we finished with dessert at the table, another lovely dish of Mango Kulfi (ice-cream!), Garam Palmiers with rose and pistachio sprinkles. 

Students Liam and Aoibheann, well supported here by a generous East Cork community (acknowledged by Maureen Forrest) have been given the opportunity to raise funds for the Hope Foundation and travel to Kolkata, India, to visit the homes and hospital that Hope have set up in order to protect and educate children in poverty.

Since 2003, HOPE have been working with schools across Ireland through Development Education. “Engaging with students is one of the best ways to raise awareness of the work we do with street and slum children in Kolkata. Development Education is driven by the strong belief of ‘students helping students’, whereby learning and understanding the reality of poverty inspires young people to take action for change. We consider all students from primary, secondary and third levels who are involved with our work to be Ambassadors for HOPE; reaching out to young people far less fortunate and taking real steps to a better, more fair world.”

For more info contact HOPE’s Schools Coordinator – schools@hopefoundation.ie.

Cork Bars Score Well In National Awards as Blue Haven (double gold), Shelbourne, Franciscan Well, Bodega, Cask, Montenotte, bring home medals!

Cork Bars Score Well In National Awards

Shelbourne smiles.

as Blue Haven (double gold), Shelbourne, Franciscan Well, Bodega, Cask, Montenotte, bring home medals!

Dublin's Bar 1661 was named the Bar of the Year winner as a string of Cork bars did well in this week's Irish Bar of the Year Awards 

The winners of all categories were revealed at a gala awards ceremony on 22nd August in the Clayton Hotel Burlington Road, Dublin, hosted by Alan Shortt, where many more winners were recognised and celebrated on the night. Those looking to sample today’s on trend cocktails should look no further than The Tack Room at Adare Manor Co.Limerick which took home Cocktail Bar of the Year (sponsored by Beam Suntory) while those looking for a Late Bar / Nightclub Of the Year (Sponsored By Southern Comfort) can head to R.I.O.T Bar in Dublin.. For anyone looking for the perfect place to enjoy a glass of wine you can head to Piglet Wine Bar in Dublin who took home the award for Wine Bar of the Year.

Blue Haven heading home with a hatful of medals!

The pressure wasn’t just on the judging panel, each shortlisted property was put forward for The Dingle Gin People’s Choice Award, which was voted for by the public. As the nation voted for their favourite pubs by province, The Dingle Gin People’s Choice Awards Saw Cafe En Seine in Dublin and Judge Roy Beans tops in Leinster. Dolans Limerick took both the regional and the overall title in Munster with An Pucan being awarded for Connacht/Ulster.

The Bar of the Year Awards and Licensing World were delighted to present the Tasting Village which showcased a variety of new and well established drinks, our guests enjoyed the opportunity to taste an array of local Irish and international brands.

2022 Winners Revealed

5 Star Hotel Bar of the Year Gold Winner - Prince of Wales Cocktail Bar at Ashford Castle Hotel Co.Mayo Silver Winner - Park Hotel Kenmare, Co.Kerry Bronze Winner -The Garden Bar,Killarney,Co.Kerry Sponsored by Schweppes Bar Food of the Year Gold Winner - The Blue Haven,Kinsale, Co.Cork Silver Winner - The Black Forge Inn, Dublin Bronze Winner - Blake's Corner Bar,Galway Best Bar to Watch the Match Gold Winner - The Stores at 33 South Main, Naas, Co.Kildare Silver Winner - Hamlets Bar, Kinsale, Co.Cork Bronze Winner - Buskers On The ball, Dublin Sponsored by Sky Bar Manager of the Year Jim Gordon, Revolution Craft Beer & Whiskey Bar, Waterford Best Designed Bar / Inside Space Gold Winner - McKendry's Bar at Galgorm Spa & Golf Resort, Co.Antrim Silver Winner-The Snug Skerries, Dublin Bronze Winner -The Stores at 33 South Main, Naas, Co.Kildare Sponsored by Malfy Best Live Entertainment Gold Winner - The Quays Bar and Music Hall,Galway Silver Winner- Dolans Limerick,Limerick Bronze Winner - J.M Reidy's, Killarney, Co.Kerry Best Newcomer Gold Winner - The Black Forge Inn, Dublin Silver Winner- Lennan’s Yard, Dublin Bronze Winner - Jackies, Dublin Sponsored by Istil 38 City Bar of the Year Gold Winner - 101 Limerick, Limerick Silver Winner- Left Bank, Kilkenny Bronze Winner - Old Town Whiskey Bar at Bodega, Cork Cocktail Bar of the Year Gold Winner - The Tack Room at Adare Manor, Limerick Silver Winner- Cask ,Cork Bronze Winner - BAR 1661, Dublin Sponsored by Beam Suntory Craft Bar of the Year Gold Winner - Franciscan Well Bar & Brewery, Cork Silver Winner- Lock 13 Brewpub, Kildare Craft Bar of the Year Bronze Winner - Mother Macs Public House, Limerick Sponsored by Hotel & Catering Review Dingle Distillery Whiskey Bar of the Year Gold Winner - The Shelbourne Bar, Cork Silver Winner- Revolution Craft Beer & Whiskey Bar, Waterford Bronze Winner - Park Hotel Kenmare, Kerry Sponsored by Dingle Distillery Dog Friendly Bar of the Year Gold Winner - Peadars Bar Moate, Westmeath Silver Winner- Street 66, Dublin Bronze Winner - Anti Social, Dublin Gastro Bar of the Year Gold Winner - JP Clarke's, Co.Clare Silver Winner- Hamlets Street Food & Gastro Garden, Kinsale,Co.Cork Bronze Winner - Oasis Bar & Restaurant, Donegal Gin Bar of the Year Gold Winner - Gin Library at Galgorm Spa & Golf Resort, Antrim Silver Winner- Andy’s Bar, Monaghan Bronze Winner - Hyde Bar Galway, Galway Hotel Bar of the Year Gold Winner - The Blue Haven, Cork Silver Winner- McKendry's Bar at Galgorm Spa & Golf Resort, Antrim Bronze Winner - Harvey's Bar & Terrace, Donegal Sponsored by The London Essence Co. Innovative Bar of the Year Gold Winner - BAR 1661, Dublin Innovative Bar of the Year Silver Winner- Rare 1784, Cork Innovative Bar of the Year Bronze Winner - Andy’s Bar, Monaghan Sponsored by Moutai Ireland Late Bar / Nightclub of the Year Gold Winner - R.I.O.T Bar, Dublin Silver Winner - The Front Door Pub, Galway Bronze Winner - Left Bank, Kilkenny Sponsored by Southern Comfort Local Bar of the Year Gold Winner - Brady's of Shankill, Dublin Silver Winner- An Poitin Stil, Dublin Bronze Winner -Tom Sheridan's Bar & Restaurant Galway, Galway Outside Space of the Year Gold Winner - Fitzgeralds Woodlands House Hotel, Limerick Silver Winner- Panorama Bistro & Terrace, Cork Bronze Winner - Lennan’s Yard, Dublin Outstanding Customer Service Award Gold Winner - The Black Forge Inn, Dublin Silver Winner- Vintage Cocktail Club, Dublin Bronze Winner - The Shelbourne Bar, Cork Restaurant Bar of the Year Gold Winner - Silken Thomas, Kildare Silver Winner- Railway Tavern, Donegal Bronze Winner - Annie Mays, Dublin Staff Personality of the Year Winner Liam Flynn, The Black Forge Inn, Dublin Sponsored by Paddy Whiskey Tourist Bar of the Year Gold Winner - Durty Nellys Bar and Restaurant, Co.Clare Silver Winner- Searsons of Baggot Street, Dublin Bronze Winner - The Locke Bar, Limerick Traditional Bar of the Year Gold Winner - Mother Macs Public House, Limerick Silver Winner- The Stags Head, Dublin Bronze Winner - John Kehoes, Dublin Sponsored by Mad March Hare Visitor Attraction of the Year Gold Winner - The Power House Bar at Roe & Co Distillery, Dublin Silver Winner- Franciscan Well Bar & Brewery, Cork Bronze Winner - Stillgarden Distillery, Dublin Sponsored by Excel Recruitment Wine Bar of the Year Gold Winner - Piglet Wine Bar, Dublin Silver Winner- Vikkis Cafe & Wine Bar, Cork Bronze Winner - House Limerick, Limerick Bar of the Year Winner BAR 1661 , Dublin Sponsored by Licensing World

Beer of the Year. My favourites so far.

Beer of the Year 2022

Rye River

My nine favourites to date.

Wicklow Wolf are having a great year, at least in my neck (of the woods). As you can see below, they feature at the top in four of the nine months so far (December '21 is counted). Whiplash have two number ones.  And that points up the fact that the more productive breweries are more likely to get the nod than those who have a great core range but who, for whatever reason (and I'm sure they have good ones), don't go in as much for seasonals and specials. I'll have started to try and balance that! Any ideas? Anyone! 

Confirmed to date

August:12 Acres Pale Ale

July: Wicklow Wolf Locavore Summer 2022 Foraged Elderflower Saison

June: Wicklow Wolf Mescan Wit or Without You Belgian Wit

May: Wicklow Wolf Locavore Spring 2022 Barrel Aged Farmhouse Ale

April: Whiplash True Love Waits Dry Hopped Pils

March: Lineman Schadenfreude Schwarzbier

February: Wicklow Wolf  “Apex Cherry” Black Cherry Oatmeal Stout.

January: Whiplash Dry the Rain Double Decoction Dunkel

December: Lough Gill Mac Nutty Macadamia Nut

Best of August Short List

Pale Ale: 12 Acres Pale Ale

Aged Stout: Porterhouse Slvr Skin Barrel Aged Coffee Stout 13% ABV. 

Brown Ale: Lineman Big Calm 

Single Hop IPA: 8 Degrees Citra 

Oatmeal IPA: Galway Bay Goodbye Blue Monday

Kolsch: Rye River (collab.with Old Street) Die Hundstage Köter Kölsch

Belgian Stout: Wide Street Monksland 

Hopfenweisse: Wicklow Wolf Jeff Bezos

Cider: Cockagee Irish Keeved Cider 5% Simply outstanding

Pints in Bars:

The Maritime, Bantry: 9 White Deer Kölsch

The Lake, Killarney: Ale and Lager by Killarney Brewing Co.

Merry’s, Dungarvan: Wicklow Wolf Ale

The Shelbourne, Cork: Beamish

The Cotton Ball, Cork: Lynch’s Stout, Indian Summer

Mellet’s Emporium, Swinford: Reel Deel Jack the Lad, Mescan Seven Virtues Lager.

Keenan’s, Tarmonbarry, Co. Roscommon: White Hag Little Fawn; Kinnegar’s Scraggy Bay

Finín’s Midleton: Black’s KPA

Franciscan Well: Original 7 Weisse

Elbow Lane: Angel Stout

.

IRELAND’S ‘BEST BANANA’ RECIPE REVEALED

Aoife Flood

 IRELAND’S ‘BEST BANANA’ RECIPE REVEALED

 

Rathangan student overall winner in nationwide search to find best banana recipe

 

12-year old Aoife Flood, from Rathangan, has Ireland’s best banana recipe, having been chosen the overall winner in the recent nationwide search by banana importer Fyffes to find Ireland’s most imaginative meal-makers.

 

Leading the search, once again, was well-known television cook, Donal Skehan, whose previous collaborations with Fyffes led to the discovery of Ireland’s most creative banana bread bakers and banana dessert makers.

 

This year, Skehan broadened his search to find the most delicious dish, from first to final course, savoury or sweet, in which a banana is the key ingredient. Describing the quest, Skehan called it “a challenge to mums, dads and the younger generation to create an appetising recipe that will demonstrate the versatility of bananas as an ingredient, whether in meals that are cooked, baked, boiled, blended and everything in between.”

 

Youngest of three girls, Aoife is beginning secondary school at Ardscoil Rath Iomgháin. Having first developed her passion for baking at the start of the pandemic, she has now reached the stage where she is baking cakes to order.

 

In creating her prize-winning ‘banoffee cupcakes’, Aoife combined a delicious mixture of caramel drizzle and fresh bananas, topped off with chocolate flakes.

 

Congratulating Aoife on her success which she says ‘demonstrates the obvious dedication and enthusiasm she puts into her culinary creations’, Fyffes head of marketing, Emma Hunt-Duffy went on the praise all those who entered the competition, adding “it was particularly pleasing to see the incredible levels of skill and creativity amongst those who took part, not least the younger, next generation of home baking enthusiasts”.

 

Other category winners in the competition are: 10-year old Savanna Pascoe, from Rathnew (Best Junior Baker under 12 years); 14-year old Rachel Hanley from Lanesborough (Best Junior Baker aged 13 – 17); Cynthia Wong from Monasterevin (Best Breakfast); 14-year old Elliott Stokes from Caherconlish (Best Savoury); Kiera Stewart from Dripsey (Best Dessert); Harini Sonpal from Churchtown (Best Non Bake) and Alline Isense Dalpiaz from Cahersiveen (Best Vegan).

 

Further details of each category winner and their winning recipes can be viewed on www.facebook.com/FyffesIreland/

press release

 

Powers on the Double. One old, the other relatively new. Each a winner.

Powers on the Double. One old, the other relatively new. Each a winner.

Powers Gold Label Whiskey 40%

Not too sure when this Powers Gold Label, with the Three Swallows on the neck, was bottled. I recently “rescued” it from a small stash in a cool shed and, while the labels have a few bits missing, the liquid itself is fine. It is full-bodied and has the sweet spicy honeyed flavours. Spice, sweetness and oak and the malt of course all combine to make this whiskey a real pleasure.

The back label encourages you to enjoy it neat, with water or with your favourite mixer. “Power’s fuller flavour makes it ideal for Irish Coffee or Hot Whiskey.”

The front label tells us it has distinctive pot still character; was triple distilled, and matured in oak casks.

Back in 1791…the Power family founded their distillery in John’s Lane and so began the history of Ireland’s biggest selling whiskey.

Powers was one of the first distilleries in the world to bottle its own whiskey. Quality was always to the fore and it was because of concerns that the “brand” was being damaged that led to the founder’s grandson deciding to bottle their own, rather than have it bottled exclusively by middlemen or publicans. And this was where the gold label started; it indicated that the whiskey inside was bottled by the distillery.

That, by the way, was in 1866, about 100 years before Jameson bottled. Powers were always innovative and their release of the miniature bottle, the “Baby Powers”, was a world first. Indeed, if I’m not mistaken, there is a collection of Baby Powers in the distillery on Midleton.

Powers '3 Swallow' Release 40% ABV

Colour has more gold than its older cousin. Honey, spice, citrus and some toast from the oak feature in the aromas. On the palate, bananas and exotic fruit flavours, along with spices, all figure in this smooth and easy-drinking whiskey. The spice continues all the way through to the smooth finish.

This release is regarded as a “value for money buy” in the single pot-still range. Aged predominantly in ex-Bourbon casks with a small amount in ex-Oloroso sherry barrels.

Powers themselves say Three Swallow Release is a modern expression of what the original Powers Whiskey tasted like "back in the days of our John’s Lane distillery. This quintessential style of whiskey, Single Pot Still is exclusive to Ireland, and is made from a mash of malted and unmalted barley, then triple distilled in traditional copper pot stills”.

So which is the best? This release, the modern expression, is undoubtedly the smoother of the two but, for me, the older bottle has that bit more character and gets the verdict, on points! To be honest, I wouldn't say no to either.

It is widely available and priced in the mid 40s. I didn’t buy a bottle but, as a member of their Hip Flask Club, I got mine filled with close to 180mls (6 ozs) at Bradley’s, North Main St, Cork.

CLISTE HOSPITALITY REOPENS THE VIADUCT INN, NOW A BRAND-NEW DINING DESTINATION – THE VIADUCT, CAFÉ, MARKET & RESTAURANT – ON SEPTEMBER 12TH

press release 

CLISTE HOSPITALITY REOPENS THE VIADUCT INN, NOW A BRAND-NEW DINING DESTINATION – THE VIADUCT, CAFÉ, MARKET & RESTAURANT – ON SEPTEMBER 12^TH

Cliste Hospitality are delighted to announce that their recent purchase, The Viaduct Inn, the well-known pub and restaurant on the Old Bandon Road, will reopen on September 12th as The Viaduct Café, Market and Restaurant, an exciting new food destination.

 

Creating 40 new jobs and currently recruiting for Chefs, Baristas, Supervisors and Serving team, The Viaduct is led for Cliste Hospitality by a husband-and-wife team — Executive Chef, Keith Colgan and General Manager, Gillian Colgan.

Just outside Bishopstown on the N71 main road to West Cork, The Viaduct is a substantial premises with views of the famous landmark after which it is named — the Chetwynd Viaduct, the Victorian railway viaduct that carried trains on its single line from Cork to West Cork until 1961.

“We are looking forward to welcoming our first guests through the doors of the new look Viaduct,” says Paul Fitzgerald, CEO of Cliste Hospitality. “An impressive property in an unbeatable location, a portal at the edge of Cork city along the main route to West Cork, Cliste Hospitality have invested a considerable sum in a complete redesign and refurbishment." 

"Our new dining destination The Viaduct Café, Market and Restaurant has a 30-seat café serving an all-day menu along with brunch specials, a restaurant seating 120 where diners can enjoy a lunchtime roast or choose from the à la carte menu in the evening, private dining space for 60, and a spacious outdoor BBQ and pergola area for a further 50, as well as a retail food and drink hall full of artisan products from East to West Cork with an emphasis on great local and Irish produce and menus changing seasonally that will become a must-visit both for the local Bishopstown and wider Cork population and also for commuters and visitors to West Cork.”

The Viaduct is run on behalf of Cliste Hospitality by Dublin-born Executive Chef Keith Colgan, and his wife and General Manager Gillian from Dungarvan, who met in culinary college in Killarney in 1995 and have worked together in a variety of different companies over the years. They join Cliste Hospitality and The Viaduct from Australia’s largest hotel group, The ALH Group, where they worked for five years. 

 

With offices in Cork and Dublin, Cliste Hospitality is one of the largest operators of hotels in the Republic of Ireland, with the talent at Cliste Hospitality made up of some the best-known names in the industry, all hospitality specialists with impressive track records.

 

“Our training and career development options at Cliste Hospitality and our exceptional HR infrastructure guarantee every staff member ongoing opportunity to progress and grow in the wider organisation,” says Paul Fitzgerald, CEO of Cliste Hospitality. “The Viaduct will be a great springboard for new hospitality professionals, and we are keen to hear from and meet interested candidates regarding the opportunity to join our young and growing community.” 

 

The Viaduct Café will open daily from 7am to 5pm, with the retail Viaduct Market open from 7am to 7pm and the Viaduct Restaurant from 5pm with last orders at 9pm.

 

For more information visit www.theviaduct.ie

 

DRIPSEY MUM IS IRELAND’S ‘BEST DESSERT’ CATEGORY WINNER IN SEARCH TO FIND NATION’S BEST BANANA RECIPES

DRIPSEY MUM IS IRELAND’S ‘BEST DESSERT’ CATEGORY WINNER IN SEARCH TO FIND NATION'S BEST BANANA RECIPES

 

Kiera Stewart, from Dripsey, has been chosen a top winner in the recent nationwide search by banana importer Fyffes to find Ireland’s most imaginative meal-makers.

 

In topping the ‘best dessert’ category, Kiera fought off stiff competition from the large volume of competitors who responded to the invitation fronted by well-known television cook, Donal Skehan – whose previous collaborations with Fyffes led to the discovery of Ireland’s most creative banana bread bakers and banana dessert makers.

 

This year, Skehan broadened his search to find the most delicious dish, from first to final course, savoury or sweet, in which a banana is the key ingredient. Describing the quest, Skehan called it “a challenge to mums, dads and the younger generation to create an appetising recipe that will demonstrate the versatility of bananas as an ingredient, whether in meals that are cooked, baked, boiled, blended and everything in between.”

 

Recently a mother for the first time, Kiera has developed her passion for baking by setting up her own home baking business from which she supplies local coffee shops with a full range of tasty delights.

 

In creating her prize-winning ‘banana cinnamon bundt cake’, Kiera packed her recipe with walnuts and finished it with a delicious cream cheese topping.

 

Congratulating Kiera on her success which she says ‘demonstrates the obvious dedication and enthusiasm she puts into her culinary creations’, Fyffes head of marketing, Emma Hunt-Duffy went on the praise all those who entered the competition, adding “it was particularly pleasing to see the incredible levels of skill and creativity amongst those who took part, not least the younger, next generation of home baking enthusiasts”.

 

Other category winners in the competition are: 10-year old Savanna Pascoe, from Rathnew (Best Junior Baker under 12 years); 14-year old Rachel Hanley from Lanesborough (Best Junior Baker aged 13 – 17); Cynthia Wong from Monasterevin (Best Breakfast); 14-year old Elliott Stokes from Caherconlish (Best Savoury); Harini Sonpal from Churchtown (Best Non Bake); Alline Isense Dalpiaz from Cahersiveen (Best Vegan) and 12-year old Aoife Flood, from Rathangan, (Overall Winner).

 

Further details of each category winner and their winning recipes can be viewed on www.facebook.com/FyffesIreland/

 

Press release