The Best Young Chef In Europe, GMIT’s Aisling Rock and four leading Galway chefs treated the Galway Hospitality Industry with a feast to open the first flaghship event of Galway and West of Ireland’s European Region of Gastronomy at a glittering Black Tie function in the newly branded Galmont Hotel and Spa, Galway, formerly the Radisson Blu, on Tuesday 16th January.
The vibrant, active and highly innovative Galway hospitality industry, led by the Galway branch of the Irish Hotel’s Federation, along with Galway branch industry partners, the Restaurant Association of Ireland, The Vintners Association and SKAL International took a well-deserved evening off to celebrate the gastronomic and culinary delights of it’s celebrated food sector.
The evening saw unique artisan producers, growers, chefs and industry specialists to embrace a year which will make Galway and the West of Ireland an international gastronomic stage for it’s unique food culture as the industry relishes the designation of European Region of Gastronomy for 2018.
The event saw the opening of a Galway Charter which will create a long term legacy for the Galway Food Industry.
Guests were joined by Galway City Mayor, Cllr Pearse Flannery, Cathaoirleach, Galway County Council, Eileen Mannion, Galway County Council CEO, Kevin Kelly, Irish Hotels Federation President, Joe Dolan and CEO Tim Fenn along with board members of Galway and the West of Ireland’s European Region of Gastronomy 2018.
A specially created 7 course tasting menu was delicately crafted by Europe’s Best Young Chef and Galway’s own Aisling Rock, a GMIT culinary student, along side leading Galway chefs Pete Durkan of Ballynahinch Castle, Adrian Bane of the Galmont Hotel, Michael Safarick of Glenlo Abbey and Brendan Carroll of the Clayton Hotel Galway.
Each chef delivered a delicious course for guests, each created from carefully chosen ingredients from Galway, the West of Ireland, Galway Bay and the Wild Atlantic Way coastline.
Aisling Rock created a mouth-watering seafood starter, using Gannet’s Salted Mackerel, along with pickles, roots and Velvet Cloud Yoghurt.
This was followed by Ballynahinch Castle’s Pete Durkan who will take Galway Bay Seafood’s Wild Atlantic Halibut and create a fabulous fish course combined with Connemara seaweed, cucumber, apple, Friendly Farmer chicken skin and roe.
The Galmont Hotel’s Adrian Bane whet guest appetites with a Roast Beechlawn Parsnip & Apple Soup, Burnt Leek and Thyme Oil served with Wild Atlantic Way Seaweed Soda Bread .The main course will be created by Glenlo Abbey’s Michael Safarik and featured a Slow-cooked Short Rib of Brady’s Irish Beef, Jerusalem Artichoke, Coffee, Hazelnut and Sprouting Broccoli.
Desserts were fashioned by The Clayton Hotel’s Brendan Carroll, a Local Yoghurt and Dillisk Parfait, Sliabh Aughty Honey Sponge, Beechlawn Butternut Squash & Vanilla Puree and Carragh Micro Greens. This was followed by Galway Goat Farm Cnoc Ard Cheese with Foods of Athenry Multiseed Toasts, Apple & Rhubarb Chuntey, finishing with tea and coffee served with Foods of Athenry Petit Fours.
This event was organised under the theme of Supporting SME’s & Innovation which is being led by Galway County Council and championed through a collaborative showcase between producers and chefs.
“The hospitality industry have played an extremely pro-active role in embracing the designation for 2018, both the IHF and RAI have been central in developing a ‘Galway Food Charter’ for businesses to sign up to through-out the 2018 year” says Elaine Donohue, Co – Ordinator Galway and the West of Ireland’s European Region of Gastronomy.
For more information visit www.galwaygastronomy.ie.