Glas restaurant at Hotel Doolin has launched a 30-Mile Menu, which features dishes made with ingredients ‘reared, caught, grown or produced’ within 30 miles of the hotel’s front door. As Ireland’s first carbon-neutral hotel, its sustainability-minded commitment aims to create a meaningful connection between the kitchen and the community, while further reducing the impact the hotel has on the environment. Some of the featured ingredients include Moy Hill Farm eggs, Doolin crab claws and Aillwee honey. It doesn’t get more local than that! hoteldoolin.ie
Arts Week with Judy Murphy Bruiser Theatre Company from Belfast will be in Galway next Wednesday, May 31, with its production of Mojo Mickybo by Belfast playwright, Owen McCafferty, which is currently on tour. Mojo Mickybo captures the friendship between two nine-year-old boys growing up in Belfast in 1970. Their relationship is initially immune to […]