the twelve press book jan to june 2013

Press Book

from 01.01.2013 to 16.06.2013

Copyright Material. This may only be copied under the terms of a Newspaper Licensing Ireland agreement(www.newspaperlicensing.ie) or wirtten publisher permission.

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Table of Contents

16/06/2013 The Sunday Times-Eire:WATER BATH RAISES THE STEAKS................................................................................................ 5

15/06/2013 Daily Mail Eire:Weekend bites.............................................................................................................................. 6

15/06/2013 Irish Examiner-Weekend:WINE............................................................................................................................................ 7

15/06/2013 Irish Independent Tabloid - Weekend:TASTING WITH A TWIST............................................................................................................... 8

15/06/2013 Irish Times-Magazine:True Character.............................................................................................................................. 9

13/06/2013 Galway Advertiser:Galway restaurants enjoy sweet taste of success at food oscars................................................ 10

11/06/2013 Mayo News:Experts say food tourism should get top priority in the west...................................................... 12

11/06/2013 Metro-Herald:Twelve Thirsty............................................................................................................................ 14

07/06/2013 Galway City Tribune:AA Rosette for The Pins Bar........................................................................................................ 15

07/06/2013 Galway City Tribune:Food awards............................................................................................................................... 16

06/06/2013 Galway Advertiser:Food tourism top priority in the west.......................................................................................... 17

05/06/2013 Galway Independent:Pins Bar at Twelve awarded AA Rosette......................................................................................19

02/06/2013 The Sunday Times-Eire:RETRO FEAST FIT FOR FRIAR TUCK.............................................................................................20

01/06/2013 Discover Ireland:Top Family Fun Break..................................................................................................................21

01/06/2013 Food & Wine:The food of love.......................................................................................................................... 22

01/06/2013 Irish Independent Tabloid - Weekend:Back to black.............................................................................................................................. 23

31/05/2013 Galway City Tribune:Indie weekend............................................................................................................................ 24

30/05/2013 Galway Advertiser:Check out new foods, wines and music at the Twelve's Indies Wine Weekend........................... 25

29/05/2013 Galway Independent:Bloomin' brilliant BBQs with The Twelve.....................................................................................26

29/05/2013 Galway Independent:Local restaurants up for awards..................................................................................................27

27/05/2013 Irish Times:Search for 'food champions' begins.............................................................................................28

26/05/2013 The Sunday Times-Eire:CONFIT DUCK PIZZA FITS THE BILL............................................................................................ 29

25/05/2013 Irish Examiner-Weekend:THE MAGIC NUMBER................................................................................................................... 30

24/05/2013 Connacht Tribune:Eight Galway restaurants on shortlist for national honours........................................................ 32

24/05/2013 Galway City Tribune:Eight Galway restaurants in the running for national awards......................................................33

15/05/2013 Galway Independent:Wine and music at The Twelve.................................................................................................... 34

08/05/2013 Galway Independent:Fairytale weddings at the Twelve................................................................................................35

05/05/2013 Sunday Business Post-Magazine:Alternative tastes at twelve's Indie Wine fest.............................................................................36

04/05/2013 Irish Examiner-Weekend:Wine........................................................................................................................................... 37

01/05/2013 Confetti:DOUBLE DATE............................................................................................................................. 39

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01/05/2013 Galway Now:Editor's Letter............................................................................................................................. 40

01/05/2013 Galway Now:Life According to Sile.................................................................................................................. 41

01/05/2013 Image Interiors & Living:Competition................................................................................................................................ 48

18/04/2013 Tuam Herald- Extra Supplement Weekly:Where's best to eat in the West?................................................................................................ 50

16/04/2013 Western People-Western Sport supplement:Top Restaurants in Connacht announced at Santa Rita/ Life Magazine Irish Restaurant Awards2013........................................................................................................................................... 51

01/04/2013 Galway Now:NOTCHING UP THE CLICKS..........................................................................................................56

28/03/2013 Galway Advertiser:Croi in partnership with festival to promote Healthy Ways Cookbook and Lifestyle Guide.......... 57

15/03/2013 Connacht Tribune:Three more for Twelve................................................................................................................ 59

15/03/2013 Galway City Tribune:Three more for Twelve................................................................................................................ 60

13/03/2013 Galway Independent:The Twelve continues winning streak......................................................................................... 61

13/03/2013 Irish Examiner:Choc' full of luxury...................................................................................................................... 62

10/03/2013 The Sunday Times-Eire:THE SHAPE OF VINS TO COME.....................................................................................................64

06/03/2013 Galway Independent:Escape to The Twelve Hotel this Mother's Day............................................................................ 65

06/03/2013 The Star:Mum's the word.......................................................................................................................... 66

03/03/2013 Sunday World:Mum's the word for a pampering treat........................................................................................68

01/03/2013 Discover Ireland:3 Chic 2 Gourmet........................................................................................................................ 69

01/03/2013 Food & Wine:West is best................................................................................................................................ 70

01/03/2013 Food & Wine:What the experts say.................................................................................................................. 71

01/03/2013 Galway Now:Tried & Tested.............................................................................................................................72

01/03/2013 Irish Tatler:Saintly Surroundings...................................................................................................................74

01/03/2013 Travel Extra:Harvey's Point Hotel was named No 1.........................................................................................75

28/02/2013 Galway Advertiser:Croi announces partnership with Galway Food Festival...............................................................76

28/02/2013 Galway Advertiser:Galway foodies go digital............................................................................................................ 77

27/02/2013 Galway Independent:Twelve........................................................................................................................................ 79

26/02/2013 Connacht Sentinel:French wines celebrated in dinner series.................................................................................... 80

24/02/2013 Sunday Business Post-Magazine:Great Irish Foodie Quiz............................................................................................................... 81

14/02/2013 Galway Advertiser:Foodie Forum 2013..................................................................................................................... 82

13/02/2013 Galway Independent:The Twelve awarded top travel accolade.....................................................................................83

10/02/2013 Sunday Business Post-Magazine:CHEF'S TABLE..............................................................................................................................84

08/02/2013 Connacht Tribune:12 tempting treats from The Twelve........................................................................................... 85

01/02/2013 Galway Now:Lovebomb Surprise..................................................................................................................... 86

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01/02/2013 Galway Now:Make it special............................................................................................................................ 87

01/02/2013 Galway Now:The Twelve Hotel........................................................................................................................ 90

01/02/2013 Xpose Magazine:February Staycation.................................................................................................................... 91

31/01/2013 Blanch Gazette:Set your heart on a romantic getaway for two............................................................................ 92

30/01/2013 Galway Independent:12 tempting treats from The twelve............................................................................................95

26/01/2013 Daily Mail Eire:THE seaside town of Barna [...]...................................................................................................96

16/01/2013 Galway Independent:Barna the second most searched for destination.........................................................................97

15/01/2013 Evening Herald:Emma keeps her cosmic romance on track with trip to see NASA beau.......................................98

11/01/2013 Galway City Tribune:Food Forum focus on 'Made in Galway'....................................................................................... 99

09/01/2013 Galway Independent:Twelve steps to a different day................................................................................................. 102

01/01/2013 Irish Brides:RECEPTION EDIT.......................................................................................................................103

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06/16/2013 00:00 | The Sunday Times-Eire

Media Source: PressPage: 24,25Author: ERNIE WHALLEY

WATER BATH RAISES THE STEAKS

Online article

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http://www.nla-eclips.com/NLAAPI.dll/GetObject?ObjectID=73620900

06/15/2013 00:00 | Daily Mail Eire

Media Source: PressPage: 32Total Circulation: 63,314

Weekend bites

Online article

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06/15/2013 00:00 | Irish Examiner-Weekend

Media Source: PressPage: 27Total Circulation: 61,630Author: Leslie Williams

WINE

Wine with Leslie Williams ALTHOUGH increasing numbers of us buy our wine at the supermarkets, this week I want to encourage you to remember the independent wine shops who can often provide more variety and unusual styles. My selections this week are all value-for-money summer wines from Cork-based importers, neither of whom were born in Cork but have been successfully running their businesses from the city for a number of years. First up is Joe Karwig of Karwigs Wines in Carriga-line. Joe arrived in Cork over 30 years ago and has been nobly trying to convince us all to drink more Riesling, particularly from his native .Germany, ever since. Karwigs is one of the very few shops in the country that has a large selection of German wine covering all the major wine regions from the Mosel to Franken, including some dessert wines and sekt (sparklers). Kar-wigs also stock an extensive selection from Italy, including the wonderful wines of the Barbaresco Co-Op in Piedmont and un-usual wines such as the much underrated Chateau Ksara from Lebanon, www.karwigwines.ie In terms of size the other importer I want to mention is not really comparable, but Michael Logan of River Wines has a similarly good nose for sniffing out unusu-al wines, often from neglected areas of France such as his Croix d'Or Pinot Noir red and rose from St Pourcain in the Loire. Michael's wines are not as widely available in off licences in Munster, but No 21 on Coburg Street (at the bottom of Patrick's Hill) and No 21 in Midleton stock a few. Good Dublin independents such as the Vintry in Rathgar, Sweeney's at Hart's Corner and Holland's in Bray are also a good bet. ■ Diary: Indie Wine Weekend at Twelve Hotel Galway, Jun 21-22; Wine Tasting, Music and Body and Soul Weekend. enquire@thetwelvehotel. ie ■ The Great Grape Debate at l'Atitude 51 Wine Bar, Cork; Jun 26, 7pm. Movie and wine tasting; tel: 021-2390219. ill BEST VALUE UNDER €10 BEST VALUE UNDER €20 Terrasse du Moulinas Blanc, Pays d'Oc 2012, Domaine le Bosquet, Cotes de Thongue France — €10.20 2012, France — €11.50 Stockists: Karwig Wines; Cinnamon Cottage Rochestown; JJ O'Driscolls; Spar Rathcormac; Spillanes Service Station, Skehard Road, Cork Made with Sauvigrion Blanc and Viognier, this is another innovative Languedoc wine. It works well as the peach and apricot flavoured viognier is kept under control by the lemony fresh acidity of the sauvignon. Perfect with fresh grilled fish. Villa Dria Blanc Gascogne 2012, France — €11.99-12.99 Stockists: No. 21 Midleton, Grapevine Dublin 9, Drink Store Dublin 7, Kellys Dublin 3, Sweeneys Dublin 11. A blend of Colombard and Sauvignon Blanc with that lovely fresh floral and citrus aroma typical of Colombard and a zesty lemony palate and a lime and green apple finish provided by the Sauvignon Blanc. Lively crisp white wine that begs for sunshine or perhaps a spaghetti carbonara. Chateau de I'Horte Corbieres Reserve Speciale — €14.99-15.99 Stockists: Kellys Dublin 3, Grapvevine Dublin 9, Hollands Bray. Made from the classic Corbieres blend of Carignan, Grenache, Mourvedre and Syrah from a village half way between Carcassonne and the coast.. Bright red fruit aromas with cherries and red fruits on the palate and a spicy edge to the finish and a fine lightness of touch making it suitable for lamb or duck dishes. Stockists: Karwig Wines; Village Greengrocer, Castlemartyr, JJ O'Driscolls, Ballinlough From the village of Ortuna in Abruzzo on the Adriatic coast of Central Italy. Aromas of red fruits with a light fruity character, lively acidity (thanks to the Sangiovese), and plenty of personality for a wine of such little expense. Stockists: Karwig Wines, Village Grocer Castlemartyr, JJ O'Driscolls Ballinlough A blend of Grenache, Carignan, Syrah and Merlot and made in a super-juicy style to attract fans of New World wines. Fresh raspberry jam aromas with a bright fresh taste that would benefit from being served a little cooler than normal — perhaps with some barbecued meat. Ortonese Sangiovese Merlot, IGT 2011, Italy — €9.45 Claude Val Rouge, Pays d'Oc 2012 — €9.95 Stockists: Karwig Wines Carrigaline An unusual blend of Grenache Blanc, Chenin Blanc, Mauzac and others. Mauzac is always an interesting grape and can be found in the white wines of Limoux and in Gaillac. This wine has fragrant and inviting aromas of lemon drops and ripe pears, with a palate of lemon peel and dried apples and (just) enough crisp acidity. This would work well with a creamy pasta dish.

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Irish Independent Tabloid - WeekendSaturday, 15 June 2013Page: 6

Circulation: 131161Area of Clip: 9500mm²Page 1 of 1

TASTING WITH A TWIST Those who aren't attending next weekend's Body & Soul festival will be delighted to discover that The Twelve Hotel in Bearna will be hosting a bijou homage to the event. It's part of the Indie Wine Weekend, which is combining wine tasting and music, with an ethos on everything alternative and independent.

On Saturday afternoon, their mini festival will include tastings from producers, mini-treatments from Irish beauty brand Voya and a Silent Disco wine tasting sommelierand general manager Fergus O'Halloran has chosen wines from smaller Italian wineries along with suitable soundtracks. Two nights B&B

the Silent Disco and Body & Soul event on Saturday afternoon, plus dinner in West with wines on Saturday night, costs just €250 per person sharing. You can also purchase tickets to individual events - check out thetwelvehotel.ie for more.

A FEW OF OUR FAVOURITE THINGS

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Irish Times-MagazineSaturday, 15 June 2013Page: 28


TRUE CHARACTER MO and sommelier at The Twelve

To be a successful hotel manager you've got to be... a people person, a designer, a risk taker, a clairvoyant, healthy enough to survive without food and sleep for long periods of time.

There are things I really enjoy about my job ... exceeding guests' expectations, the teamwork (most of my staff have been with us since we opened in 2007, so we are a very close team), the buzz, the constant challenge

and meeting lovely people.

And others I find difficult. people.

. rude

I also have a degree in philosophy and I am a qualified sommelier... I graduated as Canada's top sommelier in 1997 from the International Sommelier

Guild of Canada. The Twelve has been awarded Wine Spectator awards of excellence for having one of the most outstanding wine lists in the world every year since 2008.

At the end of the day, the most important thing is ... saying goodnight

and well done to the team for all their great work and kissing my family good night.

Being a Failte Ireland Food Champion is ... in keeping with my philosophy and belief in local, seasonal

cuisine.

It gives me a buzz ... when it's crazy busy and everyone is having a good time.

The best advice I've ever been given is ... never stand for second best.

If I wasn't doing this.. .I'd be a wine maker, rally driver, sound and lighting engineer or a really bad rock star.

My favourite restau¬

rant is. .. The French Laundry in Napa, but it's been a while.

My dream dinner party guests would be... Bono, Philippe Starck, Jean-Paul Sartre, Sigmund Freud, Jim Morrison and an old friend no longer with us.

And I'd cook them... pasta. In college I was known as the Pasta King.

Things I always have in my larder are... wine, cheeses from the local market, olives, James McGeogh's air-dried lamb (Manon, my wife, is the chef at home and like most husbands I've become totally reliant on her).

But if only had a tenner to go shopping with s. .. I'd buy Arborio rice,

white wine and mushrooms for a mushroom risotto.

My ideal day off is spent... web browsing and reading papers then polishing the car and finishing the day with a movie with the kids.

I'm really good at... dreaming.

I wish I was better at... remembering names.

I often imagine myself... climbing Mount Everest.

Not many people know this about me, but... I'm quite shy.

My guilty pleasure is... watching movies till 3am with a great wine.

In conversation with Marie-Claire Digby

Next weekend The Twelve hotel hosts an Indie WineWeekend, with a bijou body and soulfestival.food tastings, Voya treatments,

silent disco wine tasting and wine dinnerin West (thetwelvehotel.ie).

FOOD FILE MARIE-CLAIRE DIGBY BARBECUE BLISS

The back terrace at the Dylan hotel in Dublin 4 is perfectly positioned to be a summer suntrap, and while you're topping

up your vitamin D levels, you can also order some US-style barbecue. The meats are slow cooked, for 13 hours, on a hickory wood fired grill, and you can have pulled pork, beef brisket or smoked turkey breast on really good brioche buns, for €9. The buttermilk coated onion rings are exemplary, too. The barbecue menu is served Fridays and Saturdays, 5pm to 11pm and on Sundays, 2pm to 11 pm.

BOOK OF THE WEEK Mange Tout, by Bruno Loubet, published by Ebury, £25 There's a rather eclectic feel to the recipes in Mange Tout, the new book from London-based French chef Bruno Loubet, which makes it a refreshing read. French bistro classics are given a lighter feel and in some cases an Asian twist, like this salad of Chinese cabbage, cashew nuts and confit duck - but the are no shortcuts; you'll be making your own duck confit for this one.

COME INTO MY KITCHEN Professional kitchens are often fascinating places, although sometimes

impenetrable for the casual cook, which makes the cooking classes at Aniar restaurant in Galway all the more attractive.

JP McMahon (above), owner of the Michelin-starred restaurant, is running an interesting selection of classes, from six-week courses (€360) on "Understanding Food", which will cover beef, pork, fish, poultry and vegetables, to one-day workshops (€150) on topics such as The Whole Hog (June 23rd), The Whole Loaf (June 30th) and The Whole Hen (July 21st), at which students will learn how to debone a chicken and cook the meat five different ways. Classes are limited to six students. See aniarrestaurant.ie,

tel: 091-535947.

CLOB FOR GOURMETS Guerrilla Gourmet Club, a dining experience that promises to focus on the great things being grown and made by small-scale Irish food producers

, makes its debut in the Hibernian Club on St Stephen's Green next Friday, June 21st at 7pm. The club is being launched by Ross Golden-Bannon

- who relinquishes the editor's chair at Food& Wine Magazine at the end of the month - in association with entrepreneur Robert Lee Mulcahy. Dinner will be cooked by Gareth Mullins, executive chef at the Marker Hotel. The menu, composed around a main course of Connemara hill lamb, reads like a roll call of the best Irish produce. Six courses, with wine and beer, cost €75. Tickets from guerrillagourmetclub.eventbrite.ie.

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Galway AdvertiserThursday, 13 June 2013Page: 4


Galway restaurants enjoy sweet

taste of success at food oscars It was a successful night for the restaurant industry in Galway on Tuesday with local eateries taking eight gongs at the Santa Rita/LIFE magazine Irish Restaurant Awards 2013, including three national awards.

The prestigious awards ceremony, dubbed the 'food oscars', saw national accolades go to Aniar restaurant, which was named Best Restaurant in

Connacht and Best Emerging Irish Cuisine; Renvyle House Hotel, which was recognised as Best Customer Service in Connacht and Best Customer Service in Ireland; and Kai Cafe and Restaurant which scooped Best Restaurant Design in Ireland.

The Best Gastro Pub in Connacht award went to Eat @ Massimo, while The Twelve Hotel picked up

Best Wine Experience in Connacht. Oscar's Seafood Bistro received the Best Just Ask! Award in Connacht.

Jp McMahon of Eat Galway, which owns both Aniar and Eat @ Massimo, spoke of his delight at securing three awards. "Eat Gastropub is producing some wonderful exciting food following on from the philosophy of sourcing local sustainable food so it's wonderful to get that recognised," he said. "Of course the exciting award of Best Emerging Msh Cuisine for Aniar is precisely where we are aiming with the food served. Constantly reinventing and using the best ingredients, using innovative techniques, is a daily challenge for Ultan, our head chef. I would like to extend thanks all the staff in both restaurants for their trojan work each and

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Drigin Gaffey, Alex McMahon, Ultan Cooke, and Jp McMahon of Aniar with the RAI awards for Best Restaurant in Connacht and Best Emerging Irish Cuisine in Ireland.

everyday." Adi yyAccording to Padraic Og

Gallagher, president of the Restaurants Association of Ireland, this year's awards were the biggest and most competitive to date.

"They are the awards everyone wants to be associated with, and

everyone wants to be a winner," Mr Gallagher said. "We've seen a huge increase in nominations and votes since last year, with 30,000 votes cast across 10,000 nominations for Ireland's favourite restaurants, chefs, gastro pubs, hotel restaurants, and local food heroes throughout the country. The Irish Restaurant Awards are all about celebrating those who have brought acclaim to the Irish

food scene from abroad and who keep the restaurant industry thriving at home."

The awards recognise achievement and excellence in the restaurant and hospitality industry throughout Ireland in 25 categories, and celebrate all aspects of the industry from chefs and restaurants, cafes and gastro pubs, to food producers, local food heroes, and cookery schools.

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Mayo NewsTuesday, 11 June 2013Page: 27


Experts say food tourism should get top priority in the west

FAILTE Ireland last week hosted a Food Tourism Workshop in the Radisson Blu Hotel in Galway.

The event was attended by over 50 leading members of the food tourism industry in Galway and Mayo, to learn from

• high profile experts in global

food tourism development on international best practise and

jgijfood destination development.

Key note speakers included Rebecca LeHeup, a food tourism

destination development expert and writer with the Huffington

Post in Canada; Arlene Stein, Chair of the Terroir Symposium

and contributor to Good Food Revolution and Valerie Howes, Food editor, Reader's Digest, Canada.

The speakers explored the priorities in building a food tourism destination and the importance of industry collaboration

by creating dynamic food tourism activities in res¬

taurants and tips on hosting media to benefit food tourism businesses.

Speaking at the workshop Failte Ireland's Food Manager, Helen McDaid said:

"We are delighted to have three of Canada's most prestigious 'food gurus' here in Ireland where they are experiencing our local cuisine and sharing some of their own insights and learnings with the local tourism industry. Food is not only good for the soul, it is also good for business and has the potential to deliver on long-term growth and sustainability to Ireland's tourism industry.

"Each food tourism destination should be unique as food

reflects who we are, connecting our traditions, heritage, skills and closeness to the land. To be successful, we must grow the focus on 'visitor ready' food experiences which will evoke a unique sense of place, culture

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Mayo NewsTuesday, 11 June 2013Page: 27


a PUTTING FOOD FIRST Letitia Wade, Failte Ireland; Anne Hilty, Clonmoylan Holiday Homes and Restaurant and Leslie Emerson, PR West, Westport at last week's Food Tourism Workshop.

and hospitality." FilIld' pyFailte Ireland's local food

champions Fergus O'Halloran (Restaurants Association of Ireland and The Twelve Hotel,

Barna) and JP McMahon (Aniar Michelin Star Restaurant at EAT at Massimo, Galway), also spoke and shared their learning's from a recent benchmarking pro¬

gramme in Canada. The tourism authority is currently

looking for emerging food champions but this year is focussing on individuals located

along the Wild Atlantic Way, deadline on or before 12 noon on Friday, June 14.

JP McMahon added: "I was totally taken aback at how Canadian

food tourism is central to the visitor experience. Wth the great food producers and restaurants

we have in Ireland I really feel that we can make food tourism a central force over the next few years, so as to ensure that Ireland's status as a food destination is highlighted

on an international level."

Among the Mayo businesses present at the seminar were Ballinrobe Farmers Market, Bosh Bar and Restaurant, Castlebar;

Brambles Cafes at National Museum of Ireland and Ceide Fields; Gourmet Greenway; PR West, Westport; Quay Cottage, Westport, Stella Maris Country House Hotel, Ballycastle and the Tavern Bar and Restaurant, Murrisk.

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Metro-HeraldTuesday, 11 June 2013Page: 14


FOOD NEWS with Lainey Quinn

TWELVE THIRSTY If music is the food of love, it's always good to have a glass of wine to wash it down with. With that in mind, the Twelve Hotel in Bearna, Galway, is hosting a Wine Weekend for all music and wine lovers. On June 21 and 22, independent wines and Irish indie bands will be showcased in a bijou version of a Body & Soul festival. The highlight may well be the Silent Disco wine tasting event, which will explore how your enjoyment and interpretation of wine can be influenced by the notes of a musical bar. Tickets for the weekend (€250 per person sharing), which includes an All Access Pass and dinner on the Saturday, on be bought on the hotel website. Day tickets also available.

vmw.thetwelvehotel.ie.

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Galway City TribuneFriday, 7 June 2013Page: 2


AA Rosette for The Pins Bar The Pins Bar at The Twelve Hotel, Barna, has won its first AA Rosette. These rosettes are awarded to hotel restaurants that achieve standards that stand out in their local area.

Last year The Pins Bar extended its offering by opening Pizza Dozzina. Recently, the bar received a glowing review in The Sunday

Times.

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Galway City TribuneFriday, 7 June 2013Page: 23


Food awards The very popular Pins Bar at The Twelve Hotel has been

awarded its first AA Rosette. Having already achieved two Rosettes for its Fine Dining Options in West at The Twelve, The Pins are delighted

to earn their first Rosette. AA Rosettes are awarded to

hotel restaurants that achieve standards that stand out in their local area. The venues serve food prepared with care and skill, using quality ingredients.

"TVisA's, ^dsvis.Ne.- ment for The Twelve Hotel and for the West of Ireland as a whole" says Conor Faughnan,

Director of Policy at AA

Ireland. "Barna is a beautiful part of the country and sampling

The Pins delicious food, whilst drinking one of their gourmet beers, really makes the experience."

Last year, The Pins Bar added to its food offering with the opening of Pizza Dozzina, a pizza kitchen and deli, which serves Italian-style pizzas,

created in a wood-burning pizza oven, shipped spe-

original home of pizza. Managing Director of The

Twelve Hotel, Fergus O'Halloran extended his thanks to the

staff as he welcomed the news. "The Pins is the heart and

soul of our hotel - it's where everybody gathers to relax, chat, celebrate and share great food and wine."

Meanwhile, O'Grady's Bar and Restaurant has been nominated for the Great Carvery Pub of the Year 2013. Voting is now open and the Great Carvery team is calling on the public to help them choose.

Now in its fourth year, the all-island competition is firmly

established as the premier carvery competition on Ireland

and Northern Ireland's culinary calendar. With registrations

now closed, voting is open to the public who will have until Sunday, July 7 to cast their all-important vote.

The overall winning venues will each receive PR to the value of €2,500 and marketing

support also valued at €2,500 for each venue. The winners' prizes also include specially commissioned wall plaques and commemorative chalkboards to remind customers

that they are about to sit down and enjoy top carvery food.

To vote in this competition, log on to www.greatcarveiy.com and follow the steps on

\ VA1.Y W.W . U.' VA

HOTEL or PUB followed by the name of the establishment to 51500. Standard SMS rates apply.

Barna

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Food tourism top p priority in the west

BY EBHAN LOUGHLIN

Failte Ireland hosted an interactive food tourism workshop this week in the Radisson Blu Hotel, Galway.

The event gathered more than 50 representatives of the Galway and Mayo food

tourism industries together to hear from high profile experts in food tourism development on international standards and practices as well as food destination development.

The central concept of the workshop was to build and establish food tourism destinations across Ireland. These

destinations would have food that is unique to the place, to its traditions, heritage, and skills, by promoting industry collaboration to create dynamic food tourism activities in restaurants. These individual styles and varieties of food should evoke a defined sense of place, culture, and hospitality that is

exclusive to each destination.

The key note speakers at the evet included Rebecca LeHeup, a food tourism destination expert of the Huffington Post in Canada; Arlene Stein, chair of the Terroir symposium and Good Food Revolution contributor; and Valerie Howes, a food editor with Reader's Digest also based in Canada.

"We are delighted to

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have three of Canada's most prestigious 'food gurus' here in Ireland where they are experiencing our local cuisine and sharing some of their own insights and learnings with the local tourism industry," said Helen McDaid, Failte Ireland's food manager. "Food is not only good for the soul, it is also good for business and has the potential to deliver on long term growth and

sustainability to Ireland's tourism industry."

Failte Ireland's local food champions Fergus O'Halloran of the Twelve Hotel in Barna and JP McMahon of Aniar restaurant and EAT at Massimo, also spoke and shared their experiences and edible wisdom from a recent benchmarking programme conducted in Canada.

"I was totally taken aback at how Canadian

food tourism is central to the visitor experience," said JP McMahon at the event. "With the great food producers and restaurants we have in Ireland I really feel that we can make food tourism a central force over the next few years, so as to ensure that Ireland's status as a food destination is highlighted on an international level."

The tourism authority is currently on the lookout for other emerging food champions along the Wild Atlantic Way long distance touring route which stretches from Donegal to west Cork. The deadline to apply to be one of Failte Ireland's champions is on or before 12 noon on Friday June 14.

As well as speaking at the workshop in Galway, the three international guests participated in an intensive familiarisation trip of Ireland's West Coast, organised by Failte Ireland. Taking in some of the West's unique food tourism products which included Ronan Byrne, The Friendly Farmer in Athenry, and his free range chicken farm; McGeough's Artisan Butcher in Barna; the Twelve Hotel also in Barna; Aniar Restaurant in Galway city; as well as exploring Galway's medieval streets on foot.

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Galway IndependentWednesday, 5 June 2013Page: 28


Pins Bar at Twelve awarded AA Rosette The Pins Bar at The Twelve Hotel, Barna has been awarded its first AA Rosette. Having already achieved two Rosettes for its Fine Dining Options in West at The Twelve, The Pins are delighted to earn their first Rosette for their offering.

AA Rosettes are awarded to hotel restaurants

that achieve standards that stand out in their local

area. They serve food prepared with care, understanding

and skill using top quality ingredients.

"This is a fantastic achievement for The

Twelve Hotel and for the West of Ireland as a whole," says Conor Faughnan, Director of Policy

at AA Ireland. "Barna is truly a beautiful part of the country and sampling The Pins' delicious food, whilst drinking one of their gourmet

beers, really makes the experience."

In addition to a selection of whiskies, cognacs,

armagnacs, rums, bourbons, vodkas and c other

fine spirits and beers, The Pins Bar is the perfect place to enjoy great coffees, interesting

teas, breads 'just out of the oven' from The Pins Bakery and meals which showcase the finest West coast produce.

Last year, The Pins Bar added to its food offering with the opening of Pizza Dozzina, The Twelve's great new pizza kitchen and deli which serves traditional

Italian pizzas created in a wood burning pizza

oven shipped specially from Naples. The pizzas can be ordered for take out or enjoyed in The Pins Bar.

As well as pizzas, The Pins Bar offers delicious sandwiches, small bites such as curry scented chips and large plates that include

Slaney Valley Lamb Shoulder and Crisp Rib or Organic Connemara Sea Trout.

The Pins Bar recently received a glowing review by respected restaurant reviewer

Ernie Whalley in the Sunday Times, receiving

four stars for food, 4.5 stars for wine, four stars for service, five stars for value, and an overall score of four stars. "The place is all things to all people and you'd be a curmudgeon

not to find anything on the menu that takes your fancy," he wrote. "Service is attentive and showed elements of expertise I'd maybe not expected."

Managing Director of The Twelve Hotel, Fergus O'Halloran says the Pins Bar is the heart and soul of the hotel - it's where everybody gathers to relax, chat, celebrate and share great food and wine.

"We're delighted that The Pins Bar has now been awarded an AA Rosette, and I have to say a big thank you to our staff who work so hard to ensure that each and every one of our customers enjoys every experience

that they have in The Pins Bar."

Visit www.thetwelvehotel.ie for more details.

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RETRO FEAST FIT FOR FRIAR TUCK

Online article

-20-


Discover IrelandSaturday, 1 June 2013Page: 3


TOP FAMILY FUN BREAK

The Twelve Hotel, 4* Coast Road, Barna, Co. Galway The perfect family package with fun included!

€670 OFFER ^EeBJ7 3B&B+2D & activities for 2 adults & 2 kids, sharing a marvellous family suite - €670 in total

Valid June 1 to August 31, '13

TO BOOK: 091 59/000 www.TheTwelveHotel.ie

-21-

Food & WineSaturday, 1 June 2013Page: 10


The food of love For lovers of great music and fine wine, The

Twelve Hotel (www.thetwelvehotel.ie; Tel:

+353 (°)9i 597 00°)in Galway's Bearna has the

weekend for you. The Indie Wine weekend on

21 and 22 June explores the relationship

between wine and music, with a special

selection of independent and lesser known

wines chosen by manager and sommelier

Fergus O'Halloran. Enjoy a bijou version of a

Body & Soul festival with tastings from

producers, mini-treatments from Voya and a

silent disco wine tasting. Two nights B&B with

an Access All Areas pass to the Silent Disco and

Body & Soul event on Saturday afternoon, plus

dinner in West Restaurant with wines on

Saturday night costs €250 per person sharing.

-22-

Irish Independent Tabloid - WeekendSaturday, 1 June 2013Page: 31


GOOD LIBATIONS

Back to black

1 JUNE 2013 WEEKEND IRISH INDEPENDENT 31

Pinot Noir is high-maintenance both in the vineyard and in the winery. Coupled with its high quality

and fashionability, Pinot Noir is rarely cheap. Maturing the wine

in expensive new oak casks adds a couple of euro to the price tag as well as a subtle peppery spiciness to the wine's red-berry and savoury meaty character.

Why then do so many countries try to tame this shrew? Like most love affairs, the answer lies more with the heart than the head. Pinot Noir, at its best, can be one of the most sensual and emotionally seductive of all wines.

It is considered almost a badge of honour for a winery to produce the technically demanding Pinot Noir. But Pinot Noir chooses

the vineyard. It is very selective, preferring to grow in

cooler climates. Not surprisingly, then, that ocean-cooled twin islands of New Zealand produce some accomplished Pinot Noirs.

Because Pinot Noir ripens early on the vine, its wines mature relatively quickly in the bottle. This makes Pinot perfect for the impatient

because it expresses itself so openly when young. It is usually pale in colour from its thin black skins. However, its distinctive ^ bouquet, when mature, has a rich organH__ic

earthiness, politely referred to as W 'farmyard'.

Pret a porter Pinot. 11) PINOT NOIR WINE

2011 Brancott OPTHI L Estate, South WEEK \ Island, New

Zealand, 13.5pc

|j| Smoky and meaty aromas. Spiced red fruits with a whiff of mocha

tnjNC: delivered in a silky texture. Light tannins, so can be served cool. Enjoy with thin slices of liver quickly pan-fried in butter and glazed with sherry vinegar and

honey.€14.68 at Dunnes Stores and Tesco nationwide.

2) PINOT NOIR 2010 Wither Hills, Marlborough, New Zealand, 13.5pc Vegetal leafy scents. A refreshing summer

red with juicy berries and cranberries to serve cool with a tuna

steak and piquant salsa topping. €17.99 at O'Donovan's chain of offlicences,

Cork, and Worldwide Wines, Waterford. In Dublin: Vintry, Rathgar; Jus de Vine, Portmarnock; Blackrock

Cellar; Shells Londis, Maiahide and Hole in the Wall.

3) PINOT NOIR 2010 Urlar, Gladstone, New Zealand, 14pc Rich coffee, fudge aromas. Spicy black-fruit flavours and finish over an indulgent

creamy coffee palate. Needs rich, dark game.€22.99 at O'Briens wine shops Dublin citywide.

Liam Campbell

WIN! NEWS The Twelve Hotel in Barna, near Galway, hosts the first Indie Wine Weekend on June 21-22, with another on November 8-9. It pairs music with wine. Two nights B&B plus dinner with wines costs €250 per person sharing.

For more information, call 091597000 or visit thetwelvehotel.ie. EJ

4} PINOT NOIR 2010 Siefried, Nelson, Zealand, 14.5pc

Ripe strawberry aromas. Full-bodied and peppery red-berry fruits with paprika and warming alcoholfuelled

finish. Enjoy with Hungarian goulash.

€20.99 at Brian Barry, Midleton; Mannings Wine Emporium, Ballylickey;

Stack's, Listowel; Newtown Offlicence, Maynooth, and The Magic Carpet,

Dublin 18.

gfc 5) PINOT NOIR 2010 Mahi, gy Marlborough, New Zealand, 14pc JH A richer style of Pinot Noir IB expressed by the gamey and meaty |B bouquet. Ripe juicy red berries are

held by gentle tannins. A jaHk restrained style, subdued temj^Mkporarily

by oak. Serve with strips of red meat

H stir-fried with mushrooms and PP peppers.

' €22.45-€24.95 at Power & Smullen, Lucan and quintessentialwines.ie

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Galway City TribuneFriday, 31 May 2013Page: 25


Indie weekend The Twelve Hotel has just introduced a new concept, bringing together all the finest wine tasting notes and musical

notes in an Indie Food and Wine Weekend, which will be held on June 21 and 22. This promises to be a showcase for the best of everything alternative, with an independent, non-mainstream

ethos. It will focus on giving independent

wines centre stage, shining the spotlight on wines selected by Fergus O'Halloran,

The Twelve's general manager and sommelier with an emphasis on some smaller Italian wineries, which he imports wine from a number of times a year.

Local food producers taking part include Galway Bay

Seafoods; Marty's Mussels; James Mc Geough artisan butchers; Beechlawn Organic Farm; micro-herb and lettuce grower, Stephen Gould; Crabmeat

supplier Joe Gerilhy; Scallop supplier Connemara Abalone; Blath na Mara edible

seaweeds; Comharchuman Sliog Eisc Connemara;

Galway Hooker Beer, Solaris Organic Herbal Teas; and St Tolas goat Cheese

Two nights' B&B with an access all areas pass to a Silent Disco and Body & Soul event on Saturday afternoon, plus dinner in West Restaurant

with wines on Saturday night costs €250 per person sharing.

For locals, a limited number of day passes will be

released from this weekend. Stay in touch on facebook/thetwelvehotel and www.thetwelvehotel.ie, or phone 091 597000.

Barna

-24-

Galway AdvertiserThursday, 30 May 2013Page: 50


Check out new foods, wines and music at the Twelve's Indies Wine Weekend

For lovers of great music, food and fine wine, Indie Wine Weekend at The Twelve hits all the right notes on June 21 and 22

The Twelve Hotel in Bearna has just introduced a new concept, bringing together all the finest wine tasting notes and musical notes in an Indie Food and Wine Weekend which, like any good indie festival and everything at The Twelve, is a showcase for the best

of everything alternative, with an independent, nonmainstream

ethos. Indie Food and Wine

Weekend at The Twelve focuses on giving independent wines centre stage, shining the spotlight on wines selected by Fergus O'Halloran, The Twelve's general manager and sommelier extraordinaire, with an emphasis on some smaller Italian wineries which he imports wine from personally a number of times a year.

Check out after the weekend having tried some interesting new wines and with a list of fantastic new music or 'tasting notes' to explore -

and all after a luxurious break that did not involve a single wet-wipe or Wellington boot... Weekends of independent wine and music at The Twelve's new Indie Wine and Food Weekends are a little bit eclectic and a whole lot rock'n'roll.

Two nights B&B with an Access All Areas pass to the Silent Disco and Body & Soul event on Saturday afternoon, plus dinner in West with wines on Saturday night costs just €250 per person sharing.

For locals, a limited number of Day Passes will be released from June 1st. Stay in touch on facebook/thetwelvehotel and www.thetwelvehotel.ie

-25-

Galway IndependentWednesday, 29 May 2013Page: 31


Bloomin' brilliant BBQwith The Twelve Qs

Long, light-filled summer evenings deserve to be spent outdoors, with the mouth-watering scent of barbequed food mingling in the air with the chatter and laughter of friends.

This summer, let The Twelve cater for that family

party or client bash with a barbeque to beat all barbeques. With a specially

designed custom eightfoot BBQ, The Twelve has

popped up with its inventive style at such festivals

as The Galway Arts Festival and Electric Picnic. From small, intimate

groups to larger parties, the award winning Twelve can offer everything from a delicious

mixed grill of local beef tenderloin and salmon to a Mexican barbeque with a whole pig roast!

To make the event even more special, the team at The Twelve can arrange a special themed barbeque, with flowers, decorations and music helping to set the tone.

The Twelve has a number of different menu options from the traditional

barbeque for €21 per person (minimum 20 guests) to the fancier options

featuring a pig on a spit (€39 per person). It's also possible to mix and match from the six menu options.

There are a number of extras that can be added on to the BBQ menu including

pure ice cream sundae stations, special drink selections

such as boutique beers, pitchers of sangria, mojitos and Long Island iced teas, and if the weather

doesn't prove to be as predictably fabulous as

the food, the party will be moved to the shelter of Na Beanna Beolla Ballroom.

Located just ten minutes from Galway City

on the coast road, The

Twelve is the perfect setting for you and your

guests, so much so that you may even want to stay the night!

Visit now from home

by logging onto www. thetwelvehotel.ie, phone 091-597000 or call out and let the events team show you how to craft a 'blooming brilliant BBQ'.

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Local restaurants up for awards Lorraine O'Hanlon [email protected]

Eight Galway restaurants are to represent their county

at the All-Ireland Santa Rita/LIFE Magazine Irish Restaurant Awards 2013 next month.

The Galway restaurants nominated include

Renvyle House Hotel in the Best Customer Service in Ireland category, Eat @ Massimo in the Faustino Best Gastro Pub in Ireland Award category, and II Vicolo

in the Joseph Drouhin

Best Casual Dining in Ireland Award category.

Upstairs @ West Restaurant at The Twelve

Hotel has been nominated for the Pallas Foods Best Hotel Restaurant in Ireland

Award, while Enda McEvoy, formerly of Aniar,

is in the running for the Tipperary Water Best Chef in Ireland Award.

Aniar meanwhile is up for the Santa Rita Best Restaurant in Ireland Award, The Twelve Hotel is up for the Thomas Barton

Best Wine Experience

Award and Oscar's Seafood Bistro is nominated

for the Bord Bia Just Ask! Award.

Speaking about the upcoming Awards, Galway

native and Chief Executive of the Restaurants

Association of Ireland, Adrian Cummins

said the Irish Restaurant Awards, now in their fifth year, continue to go from strength to strength.

"The Irish Restaurant Awards are the awards everyone wants to win. This year the nomina-

tions went online for the first time and we got a spectacular response from the public - nominations doubled and we received 10,000 votes for Ireland's favourite restaurants, chefs, gastro pubs, hotel restaurants and customer service experience.

"We celebrate the award winning cuisines and the great restaurateurs

and chefs who are constantly bringing international

recognition and accolades to the Irish restaurant scene. Restau¬

rateurs are entrepreneurs, and that is reflected in the fact that the restaurant sector

is the biggest employer within the hospitality industry.

We provide employment to 64,000 people

and the industry has annual sales in excess of €2 billion."

The awards will take place on Monday 10 June in The Burlington Hotel, Dublin, with up to 800 fellow restaurant owners, staff and industry experts due to attend.

-27-

Irish TimesMonday, 27 May 2013Page: 3


Search for 'food champions' begins

ALISON HEALY

Failte Ireland will begin a search next week for 12 "food champions" who will help build Ireland's reputation as a food tourism destination.

It is asking the public to nominate people who have a resounding

passion and belief in Irish food and could influence the future of food tourism in their region.

Driving route The 12 people must be located along the Wild Atlantic Way, the 2,500km driving route stretching from the Inishowen peninsula in Donegal to Kinsale in Co Cork.

Nominees should have been involved in a food business for at least two years and have received awards for their work. Failte Ireland will work with the 12 people to develop net works in food tourism.

They will travel to Norway to see how it promotes food tourism along a network of established driving routes.

This is the second year of the food champion initiative and Failte Ireland's food tourism manager, Helen McDaid, said the food champions chosen last year were already making a major difference in their areas.

Food trails She said several participants were working on food trails in their areas, including Siobhan Nf Ghairbhith of Inagh Farmhouse Cheese in Co Clare, Donal Doherty of Harry's Restaurant in Inishowen, Brid Torrades of Cafe Osta in Sligo and JP McMahon and Fergus O'Halloran in Galway.

Meanwhile, food companies have been encouraged to submit their products to this year's Bias na hEireann national food awards.

With more than 60 judges, the awards are thought to be the biggest blind tasting of food products in the country.

The closing date for entries for the initiative is July 15th and the winners will be announced at the Dingle Food Festival in October.

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CONFIT DUCK PIZZA FITS THE BILL

Online article

-29-


Irish Examiner-WeekendSaturday, 25 May 2013Page: 45


The magic number gThe

Twelve Hotel offers an eclectic mix

of old and new, says Karen Funnell

BILLED as the hotel at the crossroads, where history and tradition meet luxury and style,

The Twelve is an eclectic mix of old and new, modern and traditional.

These very contradictions are what make it unique. It's ideal for families and those looking to get away from it all but it also offers a great base for singles with a bustling nightlife only a short drive away. Nestling in the heart of Barna, a sleepy village 10 minutes' drive from Galway city, this boutique hotel is also on the

fringe of the beautiful and peaceful Connemara landscape. A retreat, complete with all mod cons. The Twelve prides itself on providing a unique and personal experience for guests. The history of The Twelve Pins dates all the way back to the 1800s and had a major impact on the design and overall feel of the hotel. Each of the 48 rooms has a design unique to the hotel and all carry the prefix 12. In fact, everything about the hotel is based on the number 12.

The Twelve Hotel is a short drive from Galway city, on the fringes of the stunning Connemara landscape. Picture: Paul Sherwood

-30-



facial and body range — includes a full consultation with a very knowledgeable therapist who is well versed on the products and their health benefits. Seaweed plays an important part in all therapies. The treatments include a detox seaweed bath, seaweed oil massage (which I had and it was fabulous), VOYA herbal bag massage, ocean essence wrap and a VOYA organic seaweed leaf wrap. They range in price from €45 for the seaweed bath to €120 for the hour-and-a-half wrap. Sheer and utter luxury and highly recommended.

WHAT TO DO

Barna is a pretty village, steeped in tradition and history. It may be a little quiet for some and while there are plenty of outdoor activities, a lot of those are based on the weather. Biking, fishing, golf and mountain climbing are just a few options for the active traveller assuming the rain holds off, while the more sedate can avail of the ethereal beauty of Connemara National Park or Kylemore Abbey. If it's too cold for the beach, there's always a family swim at Leisureland complex in Salthill. For entertainment, The Pins offers traditional music or jazz sessions but you can always catch a taxi and head into town if your tastes are a little more up tempo.

Day or night, Galway City is a whirlwind of activity.

THE BOTTOM LINE

A family suite (sleeps four) is around €205 per night (cheaper deals mid-week, about €150). A family summer special offers 2 nights for the Marvelous Suite from €395 including 2 breakfasts and 1 dinner as well as a pizza masterclass.

Tel: 091-597000; Email: [email protected] k\l

service. The restaurant is elegant and yet we felt comfortable there, even with children. Our smallies are notoriously picky but two offerings of spaghetti and meatballs were devoured with little aplomb and were priced at a reasonable €8.50 each.

I had Dublin Bay prawns with a Bloody Mary dressing to start while my husband opted for the duck, one of the specials. The prawns were just a tad overcooked but the duck was cooked to perfection. There were also some beautifully warm breads, made in the hotel's on-site bakery, to sample.

For my main dish I chose pan-fried Connemara monkfish fillet with purple sprouting broccoli, potato salad and hazelnut foam and it was very tasty. Himself plumped for the roasted lamb loin, cooked rare as he requested, and after stealing a taste, I half wished I had ordered it too. Simply

delicious. Dessert was good all round. The children predictably went for a selection of ice cream but we were a little more adventurous with a sharp but superb citrus sorbet and a sort of deconstructed rhubarb crumble, which almost looked too good to eat. Almost.

The service was superb and the waiters were attentive and efficient. We were told that all foods were seasonal and, where possible, local, with a list of suppliers provided on the menu as well as what meats, fish and veg were in season. The Twelve prides itself on staying true to the region, true to the season.

We washed it all down with a delicate South African Sauvignon Blanc, which was reasonably priced at €24.

AMENITIES

There's no pool but there is a Le Petit Spa treatment room and I made the most of some rare me-time. The full-body massage — using the VOYA

which did not fit in with the rest of the luxurious ambiance. But this was only a small issue and not one that took away from the whole experience.

ROOMS

Our family suite — aptly called the Marvellous Suite — was certainly luxurious. It was spacious with a sumptuous feel throughout, right down to the organic toiletries in the bathroom and the gourmet nibbles in the mini bar. A little kitchenette with fridge and microwave make it ideal for families. You don't come to a hotel to cook but it was handy for heating up a mid-afternoon snack for two peckish youngsters. The second television with DVD player meant fewer arguments while getting ready to go out.

FOOD

We dined at Upstairs @ West and were suitably impressed with both the food and the

FIRST IMPRESSIONS

First impressions are pretty positive, with an attractive facade in a clever juxtaposition of old and new. On arrival staff were friendly, efficient and knowledgeable, asking about our journey and our plans for the evening without being intrusive. We were given a refreshing ice tea as a welcoming aperitif and then, just to be sociable, we opted for something a little stronger in The Pins bar to unwind after our journey. There was a good buzz about the place for an afternoon and the service was swift and friendly.

My only criticism was that the carpet on the stairs leading to the downstairs toilets was a little threadbare and shabby,

-31-

Connacht TribuneFriday, 24 May 2013Page: 13


Eight Galway restaurants on shortlist for national honours EIGHT Galway restaurants celebrated their success at the Connacht Regional Irish Restaurant Awards, and will now go on to represent their county for the national titles at the All-Ireland Restaurant Awards.

The Awards will take place on Monday, June 10, in Dublin, when up to 800 fellow restaurant owners, staff and industry experts gather in The Burlington Hotel to celebrate their hard work and achievements

in the run up to the coveted Awards.

Nominated across eight categories, restaurants from Galway

will face competition in a pool of 32 county award winners

and a shortlist of Dublin restaurants in each category.

The Galway finalists are Renvyle House Hotel (Best Customer Service in Ireland), Eat @ Massimo (Best Gastro Pub), II Vicolo (Best Casual Dining), Upstairs @ West Restaurant, The Twelve Hotel (Best Hotel Restaurant), Enda McEvoy (Best Chef), Aniar (Best Restaurant), The Twelve Hotel (Best Wine Experience) and Oscar's Seafood Bistro (the Just Ask! Award).

Chief Executive of the Restaurants Association of Ireland

Adrian Cummins said that the awards were now in their fifth year, and continue to

go from strength to strength. "Each year, the awards cast

a spotlight on the brightest and best players on the Irish restaurant

scene. The Irish Restaurant Awards are the awards

everyone wants to win. This year the nominations went online for the first time and we got a spectacular response from the public- nominations doubled and we received 10,000 votes for Ireland's favourite restaurants, chefs, gastro pubs, hotel restaurants and customer service experience.

"We celebrate the award winning cuisines and the great restaurateurs and chefs who are constantly bringing international

recognition and accolades to the Irish restaurant

scene. Restaurateurs are entrepreneurs, and that is reflected

in the fact that the restaurant sector is the biggest employer within the hospitality industry.

"We provide employment to 64,000 people and the industry has annual sales in excess of €2 billion; on the night, everyone

is a winner," he said. The 2013 Irish Restaurant

Awards are organised by The Restaurants Association of Ireland

and sponsored by Santa Rita/ LIFE Magazine. The awards are the largest and most coveted awards in the Irish Restaurant Industry.

-32-

Galway City TribuneFriday, 24 May 2013Page: 8


Eight Galway restaurants in the running for national awards EIGHT Galway restaurants are celebrating success at the Connacht Regional Irish Restaurant Awards, and will now go on to represent their county for the national titles at the All-Ireland Santa Rita/ LIFE Magazine Irish Restaurant

Awards 2013 next month. Nominated across eight categories,

restaurants from Galway will face competition in a pool of 32 county award winners and a shortlist of Dublin restaurants in each category, on June 10.

The Galway contenders are: Faustino Best Gastro Pub in

Ireland Award: Eat @ Massimo. Joseph Drouhin Best Casual

Dining in Ireland Award: II Vicolo.

Pallas Foods Best Hotel Restaurant in Ireland Award: Upstairs @ West Restaurant, The Twelve Hotel.

Tipperary Water Best Chef in Ireland Award: Enda McEvoy.

Santa Rita Best Restaurant in Ireland Award: Aniar.

Thomas Barton Best Wine Experience Award: The Twelve Hotel.

Bord Bia Just Ask! Award: Oscar's Seafood Bistro.

Best Customer Service in Ireland: Renvyle House Hotel.

-33-



Wine and music at The Twelve The Twelve Hotel in Bearna

has introduced a new concept, bringing together fine wine tasting notes and musical notes in an Indie Food and Wine Weekend. During Indie Wine Weekend

at The Twelve, which runs from 21 to 22 June, guests will test the theory that perception of wine can be deeply influenced by music playing in the background.

Indie Food and Wine Weekend at The Twelve focuses on independent wines, shining the spotlight

on wines selected by

The Twelve's general manager Fergus O'Halloran.

The emphasis will be on some smaller Italian wineries,

from which Fergal personally imports wine from

a number of times a year. On Saturday afternoon,

guests can visit a bijou version of the Body and Soul Festival upstairs at The Twelve in Na Beanna Beola, with tastings from The Twelve Apostles, mini-treatments from the fabulous Voya, and a Silent Disco wine tasting.

The Silent Disco tasting will involve some interest¬

ing wines, exclusive in Ireland and sourced independently by The Twelve, being

paired with music selected by Daragh Dukes of Dukes Productions to enhance, amplify, and maybe even confuse!

At dinner in West on Saturday night, Fergus will introduce more wines and the West's chefs will create a pairing menu celebrating

the best of local ingredients, all accompanied

by more music chosen to suit the wine and food choices. The group will then make their way down¬

stairs to the Pins Gastrobar, which will feature homegrown

live indie bands until late.

Two nights B&B with an 'Access All Areas' pass to the Silent Disco and Body and Soul event on Saturday afternoon, plus dinner in West with wines on Saturday

night, is priced at €250 per person sharing. A limited

number of Day Passes will be released from 1 June. For more information,

contact The Twelve hotel on facebook/thetwelvehotel

and www.thetwelvehotel.ie.

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Fairytale weddings at the Twelve What better way to ensure that your wedding is special, intimate and different than by celebrating at Galway's multi award-winning design hotel, The Twelve.

The Twelve has achieved high acclaim for its food and wine offering,

with the personalised attention of the hotel's General Manager on hand to look after every wedding detail before and on your big day. Since opening, The Twelve has captured the hearts and minds of many, as well as winning numerous

awards including the 'Ireland's Best New Hotel' and the 'Best Boutique Hotel in the Whole of Ireland' every year.

Just ten minutes from Galway City centre, on the beautiful Connemara

coast road, The Twelve has

48 boutique style guest rooms, a Petit Spa, gourmet pizza from Pizza

Dozzina, its own bakery where breads, pastries and wedding cakes are freshly made on-site, the popular

lounge bar and restaurant 'The Pins', a private dining room specially

designed for boutique weddings, and the Upstairs@West restaurant,

focusing on the healthful and the organic. West also has an exclusive Chef's Table, along with one of the most acclaimed and exciting

wine collections in Ireland. A carefully designed and utterly

unique location, The Twelve offers a new kind of luxury, celebrating

glamour and style while tempered with a healthy dose of fun and wit. A lot of thought, love, consideration and attention to de¬

tail has gone into The Twelve, providing a sophisticated, beautiful

space for a special treat, and a place that is the ideal setting for an elegant, fairytale wedding.

From an intimate family brunch and civil ceremony to a sophisticated grand reception banquet,

the team at The Twelve will assist couples or their bridal consultant

from planning to execution. An overdose of enthusiasm

goes into making every wedding uniquely different and very special.

To see 'The Twelve Wonderful Reasons' to have a wedding

at The Twelve, log on to www. thetwelvehotel.ie or call to arrange a tour on 091-597000. Alternatively,

email enquire@thetwelvehotel.

-35-

Sunday Business Post-MagazineSunday, 5 May 2013Page: 6


Alternative tastes at twelve's Indie Wine fest Enjoy a festival vibe without having to pack baby wipes or wellies at theTwelve hotel (above) in Bearna, Co Galway on June 21 and 22.The hotel's general manager and sommelier,

Fergus O'Halloran, has long been interested in wines made by independent

producers, and the IndieWineWeekend will reflect that, with a focus on wine and music that's outside the mainstream.

Check in on Friday night and have the night and the next morning at leisure, before heading

to a mini body and soul festival in the hotel on Saturday afternoon.There'll be food sam¬

plings, mini-treatments from Voya and a silent disco wine tasting - put your headphones on and listen to specially-chosen music while tasting some wines which have been sourced independently by O'Halloran. That night, there'll be a wine dinner in the hotel's West restaurant, followed by indie bands downstairs

in the bar - and best of all, you don't have to sleep in a tent afterwards.

Two nights B&B with entry to the silent disco, body and soul event and the wine dinner

on Saturday night costs €250 per person sharing. 091-597000, thetwelvehotel.ie.

-36-



Wine with Leslie Williams

ASTING and assessing wine is by no means an exact science. The writer Auberon Waugh was once asked if he had ever mistaken Bordeaux for Burgundy — "Not since lunch" was his reply and I

know exactly what he meant. There are many things that influence the way we taste

wine from the food we are eating to the mood we are in, and the same wine can taste quite different even at different times of the day. Having said that, blind tasting a wine is by far the best way to assess its quality and whether it is to your taste and I recommend you try it occasionally with a selection of your favourite wines as even if you guess completely wrong I guarantee you will learn something (if only to be a bit more humble!).

Heriot Watt University in Edinburgh published a study a while back which showed that the mood evoked by background music could also influence the taste of wine and that, for example, a powerful heavy sounding music

(say 'O For tuna' from Carmina Bur ana) could make a cabernet sauvignon based wine taste more powerful and rich. Similar tests in a supermarket a few years back showed that playing French music can lead to increases in the sale of French wine.

I tasted the wines for this week's column with different types of music and while none of the music (whether classical, jazz or rock) made me like or dislike a wine more, the mood created by the different music did indeed seem to enhance or detract from some of the characteristics already present in the wines.

The Twelve Hotel in Barna in Galway will be testing the music and wine theory with a specially organised tasting as part of their Indie Wine Weekend on Jun 21-22; email: [email protected].

Some of the wine selections this week also have a Galway connection as I am a big fan of Grape Circus wines imported by Enrico Fantasia for Sheridans.

-37-



Stockists: Vineyard Galway, O'Donovans, World Wide Wines, Waterford, Jus de Vine, Portmarnock I have mentioned Vistamar wines made by Irene Paiva before but not the Chardonnay. These also have a Galway- based importer — Frank Kinneen of the Vineyard. Pale yellow colour with ripe tropical fruit aromas and a touch of oak, a nice touch of richness on the palate and a crisp finish.

Vina Maipo Syrah, Chile — €8.00

11 2 1 HI >

UHE ' 1 Stockist: Dunnes Stores All the Vina Maipo wines are reduced to €8 in Dunnes this month and all are worth trying. Classic dark fruit and tar aromas, fruity and soft on the palate and with a nice bittersweet

edge to the finish that will pair well with lamb chops or steak.

Romio Chardonnay Grillo, Sicily, IGT 2011 — €9.99

Stockists: JJ O Driscoll, Ballinlough, Matsons, Bandon, No 21, Midleton and Coburg St, Cork, Parting Glass Enniskerry,

Carpenters, Carlow, Next door, Thomastown From a hard working Co-Op in Sicily using local Grillo and not so local Chardonnay. Buttery nose with touches of peaches and tropical fruit. Light and fresh on the palate with good weight and balance, a pleasing peachy quality and dry finish.

BEST VALUE UNDER €10 BEST VALUE UNDER €20

Stockists: Sheridans Cheesemongers Galway and Dublin, Lettercollum Kitchen Project, Clonakilty, John B's, Listowel Modern style Chianti from on an old Tuscan estate recently restored by rock star Sting and his wife. Hint of caramel and cherries on the nose, ripe and soft with meaty fleshy fruit and some good length.

Vistamar Chardonnay Chile — €9.99

r —

Edalo Blanco Joven, Condado de Huelva, Spain — €12.95

Stockists: Sheridans Cheesemongers Galway and Dublin, Mitchells, Lettercollum Kitchen Project, Clonakilty,

John B's, Listowel Made from 100% Zalema (a grape that is new to me too) from Huelva in Andalusia in Southern Spain. Fragrant lemon zest and lemon sherbet on the nose with lemon and pear touches on the palate, good weight in the mouth and lively acidity.

Fattoria San Lorenzo Marche Rosso "II Casolare" 2011 —€12.50

Stockists: Sheridans Cheesemongers Galway and Dublin, Mitchells, Lettercollum Kitchen Project, Clonakilty,

John B's, Listowel Made with 50-50 Sangiovese and Montepulciano in a natural way using bio-dynamic growing methods. Hint of barnyard on the nose (that's natural wine for you), but generously fruity and a delicious middle palate with a warming finish.

When We Dance Chianti 2011 — €16.75

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ConfettiWednesday, 1 May 2013Page: 224


DOUBLE DATE Andi Qerama, 31, from Albania and Yvonne Caine, 30, from Co Sligo started dating in 2009 after

meeting in GMIT in Galway. After college, Andi moved to Monaghan for work: "We instantly

knew we wanted to be more than friends," says Yvonne. A trip to the The Twelve Hotel in Galway,

saw the couple stay in the executive suite. "After dinner, Andi gave me a letter. I read through it

weeping at all the beautiful things he said. When I got to the last page it was blank. Confused, I

looked up and he was down on one knee," Yvonne reveals. The pair are planning one wedding in

Galway and one in Albania in 2014. "Double the planning, double the stress," laughs Yvonne.

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Galway NowWednesday, 1 May 2013Page: 1


We've been hiding the remote control and getting up off the couch a little more with the brighter evenings, and to help you along, our fitness section will give you plenty of inspiration to get moving this month. From testing out the fast diet to finding out why that stubborn fat around the middle just won't go away, to putting an end forever to our love/hate relationship with exercise, we've got it covered. And after all of that, you'll need a treat so be sure to check out the gorgeous recipes from Jonathan Keane at Lisloughrey Lodge.

covev skoal-

It's Fashion Targets Breast Cancer Awareness Month and I hope you'll be as inspired as we were by the stories of three Gaiway ladies and their courage in the face of being diagnosed with breast cancer. It's not easy going public with such personal experiences but these brave women did so to highlight the disease and raise awareness of the symptoms and for that, we are very grateful.

Editor's Letter This month we are feeling truly inspired here at GALWAYnow offices. Inspired by the bravery and determination of our cover star Sfle Seoige who talks openly about her battle with thyroid cancer on page

12. We were delighted to do an exclusive shoot with the Gaiway star where we had a fun day trying on lots of clothes and jewellery and hanging out in bathtubs in The Twelve Hotel.

Finally, you'll find all the coverage from event of the year - The Irish Fashion Innovation Awards 2013 on page 76 - a sneak peak is below!

Have a great month and here's to a sunny summer ahead!

(jit-a xx GRAlNNE MCMAHON, Ste05/S IWs,h

EDITOR a Aw2013

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Galway NowWednesday, 1 May 2013Page: 16,17,18,19,20....


Fast Diet

Galwav's

Mimmer Beauty

Treatments

Meetj^nspirifc GalwavWomen I

Your Summer ^ Wardrobe Covered

& Budapest Uncovered!

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cover story

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After battling thyroid cancer, Sfle Seoige declares she's now at her happiest, enjoying life and savouring every moment. Following an exclusive shoot with GALWAYnow, she sits down with Grainne McMahon to talk about the ups and downs of life and the importance of being positive. Photography by Dedan Colohan 087 901 5294 Styled by Ailbhe McMahon 083 347 9791

Sile Seoige is in great

form. We meet the day after she has completed

the Connemara Marathon and she is on

top of the world after running what is one of the toughest courses in the country. She ran in aid of Cancer Care West, a charity close to her heart as Sfle, now in good health, is after battling with thyroid cancer, where she spent months getting treatment. Today, a week in an isolation room under medical supervision couldn't be further away from the thoughts of the Spiddal native, who says she is living life to the max and counts her lucky stars that her cancer is in remission. "I was lucky and fortunate

that we got it at the right time. I was treated and I feel incredibly

lucky as it's not always the case." Sfle is open and honest about her battle with the disease, diagnosed after she found a lump on her neck. It was a tough time for her and her family and one that has made her reassess her entire

attitude to life. Now in remission, she describes getting the all

clear as a strange and bittersweet moment. "I remember that feeling going to my oncologist, he wrote CLEAR in capital letters and

pushed it across the desk. I was elated in one way but in another way I am still monitored, it will take five years before I'm all clear. I feel like cancer won't be part of my life but I don't have a crystal ball." Trying to stay positive, she says that during her treatment she was always extremely hopeful that she would beat the disease. "It was at an early stage and I was on a lower end treatment so the prognosis was good and I felt like this was positive. Still, your mind has a huge part in beating it. It was never as dramatic as 'I'm going to die and now I'm not'. I never allowed myself that it was going to beat me."

Sfle had to battle with the disease as one of Ireland's bestknown

personalities, which she describes as difficult, particularly with the weight gain that came hand in hand with losing her thyroid.

Now back to full strength and enjoying her weekend radio show at Newstalk, in addition to doing some freelance voiceover work, Sfle admits that this type of broadcasting

suited her during her illness as she didn't have to focus on

her appearance to the same level as she would have if she had been on screen. "My confidence H

16 | GALWAYnow May 2013

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"Wheit you're sick you realise

how precious life is."

Si'le on Galway: "When people ask what it is about Galway? - It's the summer, the Arts Festival, the Fleadh and the Races. I think people are chilled and smiling in Galway during the summer - it sounds fairytale but it's a lovely relaxed town feel in a good sense. It's the charm. Galway is so cosmopolitan but there's an underlying bohemian vibe which is so easy to access and people feel welcome coming in. Maybe that's why most people feel they fit in here."

Bastyan biker jacket €295, Enzo Angiolini shoes, €165 from Brown Thomas, ring, Pesavento €446 from Hartmanns,jeans, Sile's own

May 2013 GAlWAYnow I 17

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Karen Millen dress, €199 from Brown Thomas, earrings, Pesavento€627, ring on left hand €597, ring on right hand, €8,600, all from Hartmanns

18 I GALWAYwow;

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cover story

Hi ~ H , f iMk.

"I'm talking to people about ideas again. Whether you make it from those meetings to TV is another story."

took a dive as I put on weight I was tired and it [weight gain] zapped my confidence. Radio was ideal in that sense, as I didn't have to worry about camera angles. I let my voice do the work and not my body." Now, a scar on her neck is the only evidence of what she has been through but it is something

that Sile is proud of and reluctant to disguise on the day of

our shoot, saying it is "part of her".

Challenges She believes she is in better health than she was before her diagnosis, due in part to her new found passion

for running, which has helped not just her physical recovery

but also in keeping her mind clear. "What I've realised it that its great for my head. When I can switch off from emails and my phone, I feel so much better." She is also constantly up for new challenges,

many of which involve running, and after taking part in a 10km run before Christmas, Sile gathered a team of about 20 to do the Connemara Marathon

May 2013

and while it was enduring, the end result was worth it. "Cancer Care West is close to my heart with everything I've gone through personally.

It was great to come home and take part in an event that's on my doorstep."

Beating the disease has given Sfle gratitude and she is in a good place. "It gave me a new love and appreciation for life. I verbalise now to people that I care. I still make a point of saying to people what they mean to me. My relationships

have become more significant and life is precious and life

is brilliant. I feel at peace with myself and stronger now." And Sfle is

looking great. She is perhaps at her slimmest yet but admits that her weight fluctuates. 'At my smallest I was a size 8 but it was a generous 8. At my biggest I was a 14 or borderline 16 if I'm honest. Life gets in the way!" At the moment,

she is eating well and exercising regularly but isn't depriving

herself of food to stay in good shape. "I adore food, I savour it and it's to be devoured.

Sometimes it's a great source of comfort." But Sfle does work hard at staying in shape following the weight gain brought about by her treatment. 'At the moment I'm working

on it, I'm not going to lie. I would like to keep where I'm going. I eat healthily, eat my porridge

for breakfast and salad for lunch but I'm a divil for chocolate and love my glass of wine. You can work out in the gym but you have to work at what you eat as well. For me, exercise has been fantastic for headspace and for confidence. It helps me stay on track."

Shedding the weight hasn't been rapid she admits but improving her health has always been the main

focus, which involves eating whole foods where possible and avoiding processed foods. "I'm more mindful

of not having diet drinks and eating food that are as close to out of the ground as possible. My weight loss has been slow. Diets don't work and there's no magic pill. When you go through something

like I have, you want to look after your body. I'm trying to be aware of nourishing my system. I can let loose and have a glass of wine or dessert from time to time but our health is the most important thing. We're so busy with our lives and we need to be more mindful of where we're at. When you're sick you realise how precious life is."

Sfle has perhaps been through tougher times than most at 34 years but she is possibly in one of the happiest times of her life right now. "I am much more in tune with where I am now. I've realised that I'm highly flawed but most people are. I have a lot to

GMWAYnotv | 19

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cover story- work on in myself. I've realised that it's ok to not be great at certain

things and not know the answers. I'm learning a lot.

Self-reflection is really important. I do it all the time." She credits her work at Newstalk as helping her stay true to herself. "The radio show is great. It allows me to be myself and it's hugely liberating for me. I am getting to meet really interesting people. TV and radio are very similar and very different. You don't have to worry about all the other stuff that goes on in TV - there's hair, lighting, camera shots and all that takes time and effort before you say a word. That's all gone with radio. It cuts through a lot of that. It's much more immediate and much more intimate as an experience." She

likes the fact that guests tend to be more relaxed off camera and the variety the show offers from lifestyle to human focus stories to fun topics. "It doesn't feel like work and it sets me up for the weekend." Despite this, Sfle hasn't ruled out a return to the small screen, even with the cutbacks in the Irish television

industry. "In this business, you're always open to more opportunities.

The reality is that every industry has been impacted with the recession and that things are tough. In TV and radio, it's taken its toll as well. There's not as much work as there was." Although

she's in talks about a return to TV it is not as fast a

process as most people imagine. "I'm talking to people about ideas again. Whether you make it from those meetings to TV is another story. Something commissioned this week might not make it to TV for a year and a half. It's a longer and slower process." But if she is to do a TV show, Sile says she wouldn't say yes to just anything. "It's finding the right thing. I'm not going to say yes to anything. It's about making the right choices and being happy and comfortable and proud of your decision."

Cancer Cancer has had a profound effect on Sile. She says she is more down to earth, values her life much more so than before her diagnosis,

and focuses on surrounding herself with positive people. "I surround myself with people who I feel benefit my life and I benefit theirs. I've had to do a cull in every area of my life," she admits, adding, "Some people are not right for you. You know that from how you feel in their presence. If you feel drained, it's no good for you and no good for them. Everyone

goes through tough times and to be a true friend you have to stick by them. But if they take more than what they bring to your life, it's pretty clear. Life is precious

and our time here is precious. I've only been awakening to

it in the last few years, and going through cancer I've been doing it again." Not one to seek pity or ask the question 'why me?' she believes

keeping positive is key. "We all go through certain things and there is a certain amount of wallowing

you need to do. Unless you can snap out of feeling sorry for yourself, that's a scary place - if you stay too long, you become a victim. You have to accept M

20 | GAWAYnow May 2013

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cover story

Diane Von Furstenberg top, €360, skirt €300, Kurt Geiger shoes, €165, all from Brown Thomas, bracelet, €8,980, rings €3,910 and €2,160, all from Hartmanns

vibe which usually ends up in jammies with a glass of wine," she

laughs. Galway is a place she most looks forward to returning to. "I appreciate it more than I ever did. When you come back you realise how special it is, I savour every moment when I'm here. Galway is a place where you bump into people

you know. You don't get that in Dublin."

Sile is looking forward to whatever life brings. She doesn't have

a plan and says she prefers living in the short-term. "I'm a lot more grounded than I've ever been. I'm a lot happier in myself than I've ever been. I don't know about the future. As beings we have to think ahead but the truth is we have to enjoy where we're at right now. Week to weekday to day, I take it one step at a time. I don't have a great master plan. Life has taught me that you don't know what's around the corner - good bad or indifferent. I've shared my life with brilliant people and they've been there and not there for various reasons. It might be plain sailing now but who knows. Where I'm at right now is brilliant. I feel brilliant and positive and have a new love for life."

Shenanigans With Sfle broadcasts on Newstalk on Saturdays from 12 - 2pm.

Home With close friends and family here, she comes home to Galway at every opportunity. "I've been home every weekend bar two in the last few months. Galway is home, my closest friends are from here." Time spent in Galway is

,,., „ usually relaxed and involves din- Hair by Gillian Browne, ' Yourells. Make up by ner parties or simple things such Rachel O'Donneii senior as going for coffee or walking the MAC makeup artist. , ,

prom. I tend to go home, go to Photographed or location Spiddal and do a lot of house vis- atSuiteXilatlheTwelve. r , With thanks to Fergus and its. I tend to eat at friends houses alltheteamatTheTwelve ancj jt>s n,ce to be down ancJ hang for their hospitality. See , ° thetweivehoteUe out. I like the relaxed dinner party

where you're at. Sometimes life is great, sometimes it's not. Now it's up to me how I choose to react and not to be a victim and to work hard not to let it swallow me up. I don't have it all figured out and I'm not perfect. I still struggle with things and we all have our demons to battle.

Acknowledging them is half the battle." But she also believes that you have to allow yourself be vulnerable

at times. "It one of life's true strengths, I find it a great true quality. By acknowledging it you're accepting where you're at. Things can affect people at any age. I remember

feeling 'poor me' at bad times but then I thought this isn't going to do me any good."

22 | GAWAYnow May 2013

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Image Interiors & LivingWednesday, 1 May 2013Page: 97,131


COMPETITION

HOW TO ENTER To be in with a chance of winning this stunning

prize, simply answer the question below and send it, along with your name, address and phone number to [email protected] with The Twelve Hotel Competition in the subject line. Question: Where in Galway is The Twelve Hotel located?

The Twelve Hotel is just twelve minutes from Galway city centre in the charming village of Bearna,

at the gateway to beautiful Connemara. Boasting cool modern decor and a warm welcome, The Twelve has consistendy scooped awards and accolades since opening its doors in 2007 including winning Best Boutique Hotel at the Hospitality Ireland Awards, the Georgina Campbell Wine Award of the Year in Ireland, and Trip Advisor's Most Romantic Hotel in Ireland Award.

Your home for the two-night break will be the very gorgeous Suite XII, the ultimate romantic bolthole. An open fireplace separates the living room and bedroom, providing plenty of space for you to kick back and relax. The luxurious living room has a sumptuous couch, wallmounted

plasma screen TV with surround sound, and a stylish dining table. The bathroom has a step-up-jacuzzi as well as a double shower for sharing.

The prize includes a botde of bubbly on arrival, two nights accommodation in Suite XII, breakfast on both mornings, dinner on one evening in The Pins Gastrobar, and dinner with wine on the second evening in West restaurant. You will also enjoy a wine tasting class with general manager Fergus O'Halloran, one of Ireland's most talented sommeliers, who has won the Wine Spectator award for five years running, as well as a pizza masterclass with lunch in their unique pizza kitchen, Pizza Dozzina. And if that wasn't enough, one of you will be treated to an indulgent Voya seaweed bath while the other has a relaxing Voya treatment in Le Petit Spa at The Twelve. Plus you will receive a Voya gift to take home!

For more information on fantastic family

stay cation offers, romantic breaks and lots

more at The Twelve, Bearna, Co Galway,

call 091 597000; thetwelvehotel.ie.

WIN A LUXURY TWO-NIGHT BREAK AT

THE TWELVE HOTEL WORTH €2,000! To celebrate our staycation special, we are giving one lucky reader the chance to win an incredibly indulgent two-night break for two in the multi-award-winning

boutique hotel, The Twelve in Bearna, Galway.

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Image Interiors & LivingWednesday, 1 May 2013Page: 97,131


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Tuam Herald- Extra Supplement WeeklyThursday, 18 April 2013Page: 6


here's best to eat in the West? GALWAY'S only Michelin Star restaurant Aniar has won Best Restaurant in Co Galway at the Connacht Regional Final of the Irish Restaurant Awards.

All county winners now compete for the Regional and All-Ireland title, which will be announced at the awards ceremony in Dublin on Wednesday, June 10.

Food outlets were nominated under the categories of Best Customer Service, Best Gastro Pub, Best Casual Dining, Best Hotel Restaurant, Best Chef, Best Restaurant, Best Wine Experience, Best Kids Size Me, Engaging With The Gathering and Best Just Ask! Menu.

"We celebrate the award-winning cuisines and the great restaurateurs and chefs who are constantly bringing international recognition and accolades to the Irish restaurant scene. Restaurateurs are entrepreneurs, and that is reflected in the fact that the restaurant sector is the biggest employer within the hospitality industry," said Chief Executive of the Restaurants Association of Ireland Adrian Cummins.

SI 0?' '?0V: m.- ' o -f '

m - JMmam

LISLOUGHREY Lodge in Cong was presented with the Engaging with The Gathering Award.

BEST Restaurant in Galway award was presented to Aniar.

Connaught results Best Customer Service Galway - Renvyle House Hotel Sligo - Source Sligo Roscommon - The Abbey Hotel Leitrim - The Courthouse Restaurant, Kinlough Mayo - Market Kitchen, Ballina

Best Gastro Pub Galway - Eat@Massiimo, Galway Sligo - Hargadons, Sligo Roscommon - The Purple Onion, Tarmonbarry Leitrim - The Oarsman, Carrick-onShannon

Mayo - Bar One, Castlebar

Best Casual Dining Galway - II Vicolo, Galway Sligo - Source Sligo Roscommon - Bruno's Restaurant, Knockvicar Leitrim - The Riverbank Restaurant, Dromahair Mayo - Cafe Rua, Castlebar

Best Hotel Restaurant Sligo - Coopershill Country House Hotel Roscommon - Douglas Hyde, Kilronan Castle Leitrim - Sandstone Restaurant, Lough Rynn Castle Mayo - Kitchen Restaurant, Mount Falcon Hotel

Galway - Upstairs@West Restaurant, The Twelve Hotel

Best Chef Galway - Enda McEvoy Sligo - Seamus Thompson, Eala Bhan Roscommon - Aidan Murray, The Yew Tree Leitrim - Shamzuri Hanifa, The Cottage Mayo - Philippe Farineau, Mount Falcon

Best Restaurant Galway -Aniar Sligo - Eala Bhan Roscommon - The Yew Tree Leitrim - The Cottage Restaurant Mayo - An Port Mor

Best Wine Experience Galway - The Twelve Hotel

Best Kids Size Me Sol Rio, Mayo

Engaging with The Gathering Award Wilde's, Lisloughrey Lodge, Mayo

Just Ask! Award Oscar's Seafood Bistro, Galway

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Western People-Western Sport supplementTuesday, 16 April 2013Page: 16,17


Top Restaurants in Connacht announced at Santa Rita/ Life Magazine

Irish Restaurant Awards 2013

Cafe Rua scoops the Best Casual Dinning Award CAFE Rua was opened by Ann

McMahon in New Antrim Street, Castlebar over ten years

ago with the aim of producing uncomplicated food using seasonal and local ingredients. The business that Ann started is now run by her children Aran and Colleen, and the aim remains the same.

We now have two branches of Cafe Rua, both in Castlebar. The original Cafe is still to be found on new Antrim street, and we opened a second

branch called Rua on Spencer Street in August of 2008. This latter branch has two levels and features our delicatessen where it's possible to buy many of the local ingredients that we've been using in our cafe over the last decade.

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Mayo's cream of the cropWi

MOUNT Falcon Hotel, The Market Kitchen, Bar One, Cafe Rua and Lisloughrey

Lodge are among the Mayo winners

The Connaught Regional Final of the Santa Rita/ LIFE Magazine Irish Restaurant Awards took place in The House Hotel, Galway, last week and named the top restaurants in the West for 2013.

Over 270 restaurant owners and staff celebrated their hard work and achievements at the Awards, which saw many well-known restaurateurs

of Connaught turn out to see if they had won one of the prestigious awards.

Speaking at the awards last night, Chief Executive of the Restaurants Association of Ireland Adrian Cummins said; "In their fifth year now, the Irish Restaurant Awards continue to go from strength to strength. Each year, the awards cast a spotlight on the brightest and best players on the Irish restaurant scene. The Irish Restaurant Awards are the awards everyone wants to win. This year the nominations went online for the first time and we got a spectacular response from the public- nominations dou¬ bled and we received 10,000 votes for Ireland's favourite restaurants, chefs, gastro pubs, hotel restaurants and

customer service experience. "We celebrate the award

winning cuisines and the great restaurateurs and chefs who are constantly bringing international recognition and accolades to the Irish restaurant

scene. Restaurateurs are entrepreneurs, and that is reflected in the fact that the restaurant sector is the biggest employer within the hospitality industry We provide

employment to 64,000 people and the industry has annual sales in excess of €2 billion; tonight, everyone is a winner."

Food outlets were nominated under the categories of

Best Customer Service, Best Gastro Pub, Best Casual Dining,

Best Hotel Restaurant, Best Chef, Best Restaurant, Best Wine Experience, Best Kids Size Me, sponsored by Heinz, Engaging With The Gathering, sponsored by Tourism Ireland and Best Just Ask! Menu, sponsored by Bord Bia.

All County winners now compete for the Regional and All Ireland Title which will be announced at the Irish Restaurant Awards in the Burlington Hotel, Dublin on Wednesday 10th June, 2013.

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p Wilde's Restaurant at Lisloughrey Lodge engages with The Gathering Award

UNDER the direction of Head Chef Jonathan Keane, Wilde's at Lisloughrey Lodge has become a destination not just for local foodies but for guests from further

afield, looking for an interesting and authentic experience

showcasing the very finest local produce.

Recently referred to as "one of the country's most exciting chefs", and nominated as "Best Chef in Connacht" in last year's Food and Wine Magazine Awards, Jonathan Keane is originally

from Kylemore in Connemara, where he grew up surrounded by many of the excellent

ingredients that feature so prominently in his innovative and delicious food.

Lisloughrey Lodge itself is proud to have notched up three new accolades in recent weeks. They won the RAI Connacht award for "Best engagement with the Gathering", and were

also this month listed in the "100 Best Places to Stay", as well as Hotpress magazines "Best Unique Places to Stay".

The Food and Wine Magazine awards are now open for public

vote, so if you are a fan of Wilde's at Lisloughrey Lodge, find out how you can vote for them on http://www.harmonia.ie/rotya/ or email your nomination to

[email protected] Wilde's at The Lodge is open

seven days per week. Reservations can be made on 094

9545400. www.LisloughreyLodge.com.

Niall Kerins, Anna Hughes, Jonathan Keane, Paulina Demmerer and Jorg Demmerer of Lisloughrey Lodge at the RAI Connaught Regional Awards.

Mount Falcon Castle Hotel, Ballina, were double winners recently in the Restaurant and Chefs awards of the Connacht Restaurant Association of Ireland's

ceremony held recently in Galway; left to right: Head chef Philippe Farineau and Proprietor Alan Maloney

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Regional winners

All County winners now compete for the Regional and All Ireland Title which will be announced at the Irish Restaurant Awards in the Burlington Hotel, Dublin on Wednesday 10th June, 2013.

Best Customer Service • Mayo- Market Kitchen • Sligo- Source Sligo • Roscommon- The Abbey

Hotel • Leitrim- The Courthouse

Restaurant • Galway- Renvyle House

Hotel

Best Gastro Pub - Sponsored by Faustino • Mayo- Bar One • Sligo- Hargadons • Roscommon- The Purple

Onion • Leitrim- The Oarsman • Galway- Eat @ Massimo

Best Casual Dining • Mayo- Cafe Rua • Sligo- Source Sligo • Roscommon- Bruno's

Restaurant • Leitrim- The Riverbank

Restaurant • Galway- II Vicolo

Best Hotel Restaurant - Sponsored by Pallas Foods • Mayo- Kitchen Restaurant

@ Mount Falcon Hotel • Sligo- Coopershill Country py

House Hotel • Roscommon- Douglas

Hyde @ Kilronan Castle • Leitrim- Sandstone

Restaurant @ Lough Rynn Castle

• Galway- Upstairs @ West Restaurant, The Twelve Hotel

Best Chef • Mayo- Philippe Farineau,

Mount Falcon • Sligo- Seamus Thompson,

Eala Bhan • Roscommon- Aidan Murray,

The Yew Tree • Leitrim- Shamzuri Hanifa,

The Cottage • Galway- Enda McEvoy

Best Restaurant • Mayo- An Port Mor • Sligo- Eala Bhan • Roscommon- The Yew

Tree • Leitrim- The Cottage

Restaurant • Galway- Aniar

Best Wine Experience • The Twelve Hotel, Galway

Best Kids Size Me • Sol Rio, Mayo Engaging with The Gathering

Award • Wilde's @ Lisloughrey

Lodge, Mayo Just Ask! Award • Oscar's Seafood Bistro,

Galway

Bar One wins Best Gastro Pub

Pub Mayo" at the RAI awards. Bar One is also the current holder of the title "Best Gastro Pub Connaught."

While thrilled with the recent award, Mark Cadden will not allow the impressive

win detract from business as usual. According to

Cadden: "Of course it is wonderful that the Bar One product is recognised by peers and the RAI. However, it is our customers who we need to work hardest to impress. We continue to tweak and improve our product by expanding our range of local farmers, suppliers

and food partners. We also work hard to source excellent wines by the glass and bottle and Irish craft beers to complement traditional

beers and spirits. Each weekend, customers continue to enjoy a fantastic dining experience complemented

by live music and entertainment at Bar One."

Bar One, Rush Street, Castlebar, County Mayo Tel: 094 90 34800

Anne Marie Tumilty, Brand Manager for Gilbeys, presents Best Gastro Pub in Mayo to Bar One at the RAI Connaught Regional Awards 2013.

NOW entering its 11th year in business, Bar One is firmly established as a must-visit venue in the West. Under the guidance of Mark Cadden, Bar One continues

to grow from strength to strength. Long recognised by Lucinda O'Sullivan, Georgina Campbell

and Paolo Tullio, Bar One has gone on to enjoy well-earned recognition and acclaim of late. For the third year running, Bar One has been awarded the prestigious

title of "Best Gastro

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RAI President Brian Fallon presents Best Customer Service in Mayo to Market Kitchen's Susan Walsh & Olga Sweeney at the RAI Connaught Regional Awards 2013.jpg

The Market Kitchen, Balllina get award for Best Customer Service

MARKET Kitchen has been open since August 2008. The restaurant overlooks the famous River Moy in Ballina, the

Salmon Capital of Mayo Susan (General Manager) and

her husband Kieran (head chef) have been working in the cateriidihi

ing industry since their teens and bring their vast experience, hard work and commitment

to Market Kitchen.

Previous awards include Best Restaurant in Mayo in both 2011 and 2012 at the Irish Restaurant Awards and Best Restaurant in Mayo in the Best of Mayo Awards in September of 2012. Market

Kitchen is recommended in the highly

prestigious Bridgestone Guides "Best in Ireland" guides for 2013. The restaurant employs 14 excellent local staff, most who have been with the business since they opened their 65 seater restaurant and downstairs Gastro Pub.

All produce is locally sourced and menus change with the seasons to allow them to source the best fresh local ingredients, Market Kitchen's motto is "Fresh, Seasonal, Local". They also boast a dedicated Gluten Free Menu to cater for Coeli- acs.

Susan and Kieran are absolutely thrilled with winning Best Customer Service for 2013 as the Irish Restaurant Awards is a very prestigious

competition known in the hospitality

and catering circles as the Irish Food Oscars.

"We have not only our excellent team of staff to thank but also our very loyal, wonderful customers to thank for nominating us. We are hoping to do not only Ballina but Mayo proud as we go through to the All-Ireland Finals in June," said Susan and Kieran.

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Galway NowMonday, 1 April 2013Page: 10


NOTCHING UP THE CLICKS...

Congratulations to the Twelve Hotel in Barna, which has come out

tops in an online poll. The boutique hotel was voted Number 1 Hotel

in Galway, Number 1 Best Luxury Hotel in Ireland and Number 1 Best

City Hotel in Ireland by reviewers on website Trivago. Well done

from all at GALWAYnow!

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Galway AdvertiserThursday, 28 March 2013Page: 66


GALWAY f n EASTER W?END « ' FOOD Jtet-cval —2013

March 28 2013

Croi in partnership with festival to promote Healthy Ways Cookbook and Lifestyle Guide

Local heart and stroke charity Croi who have taken an active role in this year's Galway Food Festival has launched a new resource for people interested in improving their health and preventing heart disease, stroke, and diabetes.

The health team at the Croi Heart and Stroke Centre, Galway, have produced a 146 page colourful Healthy Ways Cookbook and Lifestyle Guide which uniquely combines proven lifestyle and dietary advice together with delicious recipes which have been adapted by a specialist cardiac dietitian. The book provides the reader with easy to cook meal ideas and demonstrates how small changes to lifestyle can have a huge impact on our health and wellbeing.

9 The book has come about in response to the

9 large numbers of people

looking for tips on how to

make changes to everyday meals and lifestyle habits which are good for their heart health. Unlike many cookbooks which focus solely on weight-loss, the Croi Healthy Ways Cookbook and Lifestyle Guide has been specially designed to help individuals achieve multiple goals; such as reducing cholesterol and blood pressure; managing diabetes and weight, while also providing a varied and balanced diet.

The book contains 100 delicious and easy to cook recipes - 30 of which are signature recipes from leading west of Ireland and other restaurants. All the recipes have been adapted by the book's lead author Claire Kerins, Croi specialist cardiac dietitian who says: "Heart disease and stroke remains the number one cause of death and disability in Ireland. However the good news is that both of these

are highly preventable by changing what we eat and how we exercise. These changes don't have to be drastic. Taking simple steps such as reducing our total fat, salt, and sugar intake or increasing our daily physical activity levels can make a huge difference."

The lifestyle section of the cookbook details easyto-follow

steps to forming lasting healthier habits with lots of information on how to identify the risk factors for heart disease and stroke. It has loads of tips on stress management and exercise as well as valuable

information on menu options and portion control.

Speaking at the launch, Croi CEO Neil Johnson said: "Today, our lives are busier than ever and as a result we tend to be easily drawn to the 'quick fix' or 'fad diets', none of which are good for our health in

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Galway AdvertiserThursday, 28 March 2013Page: 66


Pictured at the launch of the Croi Healthy Ways Cookbook and Lifestyle Guide, are Austin Duignan, Donegal Rapeseed Oil (sponsor); Claire Kerins, Croi dietitian; Prof Kieran Daly, Croi chairman; Chef Campbell, The Twelve Hotel; and Neil Johnson, Croi.

the long term. The aim of this book is to promote healthy habits, while still enjoying our food and the pleasures of life. The publication is a natural

development from the prevention work being undertaken at the Croi Heart and Stroke Centre, and as such serves two purposes - it helps raise

awareness of the importance of healthy eating and a healthy lifestyle but it also helps raise funds to support the work of Croi".

The book retails at just €14.95 and is available online from www.croi.ie or from Dubray Bookstore and other bookstores nationwide.

-58-

Connacht TribuneFriday, 15 March 2013Page: 2


Three more for Twelve THE Twelve Hotel in Bearna has just scooped not one, but three, new awards from Trivago, the world's largest hotel search engine.

The Twelve was voted 'Number 1 hotel in Galway' by reviewers on the Trivago website, as well as securing the 'Number 1 Best Luxury Hotel in Ireland' accolade and 'Number

1 Best City Hotel in Ireland accolade. The awards are based on the reviews and opinions of millions of travellers.

-59-

Galway City TribuneFriday, 15 March 2013Page: 4


Three more for Twelve The Twelve Hotel in Bearna has scooped three new awards from Trivago, the world's largest hotel search engine.

The Twelve was voted 'Number 1 hotel in Galway' by reviewers on the Trivago website, as well as securing the 'Number 1 Best Luxury Hotel in Ireland' accolade and

'Number 1 Best City Hotel in

Ireland award. The awards are based on

the reviews and opinions of millions of travellers who use the Trivago website.

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Galway IndependentWednesday, 13 March 2013Page: 44


The Twelve continues winning streak The Twelve Hotel in Bearna has scooped three awards from Trivago, the world's largest hotel search engine.

The Twelve were voted 'Number 1 Hotel in Galway'

by reviewers on the Trivago website, as well as securing the 'Number 1 Best Luxury Hotel in Ireland' accolade and the 'Number 1 Best City Hotel

in Ireland' gong. The

awards are based on the reviews and opinions of millions

of travellers. Since opening its doors

in 2007, the hotel has scooped awards in categories

including Top Luxury Hotels, Top Trendiest Hotels,

Best New Hotel, Best Boutique Hotel, Best Gastro-pub,

Best Wine Experience, and the Wine Spectator

Award of Excellence for five years in a row.

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Irish ExaminerWednesday, 13 March 2013Page: 15


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children's arts and crafts, and milk and cookies at bedtime. From €295 per adult, from Mar 29 to Apr 7 inclusive. Details: 064-663-1766; aghadoeheights.com.

HOP ALONG TO LIMERICK'S STRAND HOTEL

The mid-week deal at Limerick's four-star Strand Hotel this Easter is €299 for three nights for a family of four. The offer includes children's check-in with a Pandora Bell egg, a free

Have a love-in at Longueville.

MELT AWAY AT INCHYDONEY, CO CORK

Easter is about the good Lord, but it's also about chocolate — and after Lenten's 40 days, Inchydoney Island Lodge & Spa (right) has the excuse for a splurge: an Easter 'sensation' package from € 125pp. Included are one nights B&B in an ocean-view room, with a chocolate-and-orange wrap to stir up a Willy Wonkaesque sense of wellbeing. "Your therapist will envelope you in a warm blanket, which ill llhi will allow the active ingredients to send you into a state of ultimate relaxation," they say — and it ends with a free hot chocolate and sweet treat. Costs €145pp on weekends. Details: 023-883-3143; inchydoneyisland.com.

BEAR HUGS IN DUBLIN

This Easter, Dublin's funky, under-rated, four-star Gibson Hotel is offering B&B, a courtyard picnic, and a Teddy bear gift from €126 for one adult and one child (€ 1 goes to the Action Ireland Trust). Two adults and one child cost €155, or €173 for a family of four. Details: 01 681-5000; thegibsonhotel.ie.

HAPPY BUNNIES AT BALLILOGUE CLOCHAN

Ballilogue Clochan, in Co Kilkenny, was a small, rural habitat, with several families working from old stone cottages and outbuildings. Today, it's the picture postcard of boutique luxury. Designer Pat McCarthy, who owns the buildings, converted them into top-notch accommodation, with a shop selling locally-made throws and houseware, and a small country museum. The detail is delicious, from naming the rooms after old residents to the exposed stone and silhouetted trees on the walls. Two nights B&B are available from Mar 30 to Apr 1 — with one dinner and a bottle of wine — from €175pps. Details: 051-423857; ballilogueclochan.com.

THE YELLOW BRICK ROAD TO AGHADOE HEIGHTS, CO KERRY

Disney's Gz: The Great & Powerful is in cinemas and, to celebrate, Killarney's Aghadoe Heights has teamed up with the studio to offer an exclusive this Easter. The 'Oz' themed break includes two nights B&B in a family lakeside room, an Oz dinner with movie night,

Breaks this Easter Include a sweets splurge, a courtyard picnic, two nights in a lakeside room, over-55s specials, a chocoiatier masterclass and surfing, says Pol 0 Conghaile

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Irish ExaminerWednesday, 13 March 2013Page: 15


this Easter, and no shortage of chocolate in the small print.

Hotel Meyrick has a masterclass with chocoiatier, Benoit Lorge, on Easter Sunday, which can be enjoyed as part of a three-course lunch from €25 per adult. The hotel also has three nights' B&B, with a table d'hote dinner from € 199pp.

The Twelve Hotel, in Bearna, has a 'cocoa and Chanel' package, including two nights' B&B, one dinner, hot chocolates and a Chanel treat for mum from €490 for two adults and two children. There's chocolate pizza-making for the children. Details: hotelmeyrick.ie; thetwelvehotel.ie.

A CRACKING TIME IN CORK

In Cork, a host of egg-citing events are lined up. Rumley's Open Farm, five minutes from Cork City, has an egg hunt along a 2km walk, with panoramic views of Cork. The Glucksman

Gallery has an Easter Art Club from Apr 1-5, and Fota WildlifPk h 5,

and Fota Wildlife Park has an Easter Activity Camp from Apr 3-5, with an Easter egg trail scattered amongst the animal enclosures.

The River Lee Hotel has one night's B&B for two adults and two children, from €159, including a free children's pack and 20% off spa treatments, from Mar 30 to Apr 1. Details: rumleysfarm.ie; fotawildlife.ie; glucksman.org; doylecollection.com.

BIG LOVE IN LONGUEVILLE HOUSE

Some bunny loves you this Easter ... and by the looks of this offer, it could be the Blue Book's Longueville House.

Roaring log fires, a botde of bubbly, and apple brandy truffles are all promised for Good Friday

Skiing in late March and early April makes for warmer temperatures (but not so warm as to melt the slopes).

Highlife has all-inclusive, seven-night chalet stays in Meribel, Morzine and Val d'Isere, from €840 per adult, and €686 per child, over Easter. Details: 01-6771100; highlife.ie. Price excludes flights.

BUNNY HOP TO BIRMINGHAM

Jury's Inn has a range of specials over Easter, with room prices in Birmingham from .£59/€68 per night, from Mar 24 to Apr 14. Tack on direct flights with Aer Lingus, from Cork, and you're all set for a visit to Cadbury World or the National Sea Life Centre. Details: aerhngus.com; j urysinns ,com/easter2013.

MAKE FOR THE MED

The aptly-named GoHop.ie has several late Easter offers, including seven nights in Portugal's Algarve, from €213pp, departing Mar 24,

I and three nights in Majorca from €185pp, direct from Cork on Mar 27. Both are based on three-star accommodation. Details: gohop.ie.

SURF'S UP IN FUERTEVENTURA

Fancy hopping onto a surfboard this Easter? Surfhohdays.com has six-day surf and accommodation packages in Corralejo, departing Mar 23 and 30, from €1,060, based on two adults and two children. Transfers included; flights extra. surfhohdays.com.

THE BIG BLOW-OUT IN BORNEO

It's the big egg. Departing Mar 29, Trailfinders has a 12-night family journey to Malaysian Borneo, including visits to Kinabalu and Pulau Tiga National Parks, as well as the orang-utans of Sepilok, from €7,349 based on a family of four (with children aged 7-11). Details: 021-464-8800; trailfinders. ie.

TAKE FiVE: OVERSEAS EASTER TREATS

TAKE TO THE SLOPES

arrivals, with two nights' B&B, bracing country walks, free newspapers and two four-course dinners, from €349pp.

Details: longuevillehouse.ie; irelands-blue-book.ie.

children's club, and €20 food-and-beverage credit for adults in the Terrace Bar. Details: 061-421800; strandlimerick.ie.

GOLDEN OFFERS FOR THE OVER-55S

Golden Ireland specialises in offers for the over-55s — year-round. The Irish travel website has launched its 2013 brochure, and one offer bundles three nights' B&B with one dinner, from €l99pp, at Waterford's Athenaeum House Hotel. The offer is valid Sunday through Thursday (you can stay weekends with a supplement of €20 per nigh), and includes complimentary tea and coffee. Details: goldenireland.ie; athenaeumhousehotel.com.

EASTER GETAWAYS IN GALWAY

There's no shortage of special offers in the City of the Tribes

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Media Source: PressPage: 21,22

THE SHAPE OF VINS TO COME

Online article

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Galway IndependentWednesday, 6 March 2013Page: 30


Escape to The Twelve Hotel this

's Day

A boutique beauty, The Twelve hotel is the ideal retreat for hard working mothers who prefer the intimate

and unique as well as great food.

Galway's top awardwinning dining venue is

located in the pretty seaside town of Barna, just ten minutes

from Galway City centre, and is home to 48 deluxe guest rooms, a spa, its

own bakery, a Champagne bar, The Pins gastro bar, Pizza Dozzina for the best authentic pizza, a private dining room, and the world class West restaurant.

What better way to ensure this Mother's Day is

one to remember for that super special lady in your life than with a visit to The Twelve?

West restaurant is serving a special threecourse

lunch menu on Mother's Day, priced at just €25 per person. Or why not make bookings for the evening to experience

its full a la carte dinner selection? The only restaurant in

Ireland to have won the Wine Spectator Award of Excellence five years in a row and the Georgina Campbell Wine Destination

Award, the Hotel and Catering Gold Medal award, The Restaurants Oscar for The Best Wine Experience in Ireland and two Rosette Stars, guests will find an extensive selection

of vine offerings appealing to a wide range of wine lovers.

After a hectic year of being the best Mum in the world, an organic Voya experience at the hotel's charming Petit Spa will ensure that she feels like a brand new woman. And with an attractive 12 per cent off the spa's selection

of relaxing treatments and purchase of any Voya products in stock, she may just go missing for longer than you might imagine! Gift certificates are also available.

The Pins Bakery shop is serving very special

Mother's Day Cup Cakes as well as carrying a host of gourmet gifts. You know she's worthy it! For more information, call 091- 597000 or visit www.thetwelvehotel.ie.

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The StarWednesday, 6 March 2013Page: 36,37


Mud's the word SCORE extra brownie points this Mother's Day with an indulgent getaway.

It's not too late to treat mum to a fab break, so here are our top picks.

Pamper mum in five star luxury at the adult-only Monart Destination Spa with a Sunday Escape one-night spa break.

Unwind in the thermal suite before dinner at Table d'Hote from €119 per person sharing. See monart.ie for more.

For the ultimate girls' day out, look no further than the Cliff Townhouse's Mother's Day package. Dublin's Cliff Townhouse has teamed up with makeup

artist Ken Boylan to offer mothers

INDULGE HER DN THAT SPECIAL DAY

and daughters a package which includes a bottle of bubbly in the private dining room overlooking St Stephen's Green, while mother and daughter are beautified.

Includes seafood platter and dessert. Package costs €130 for two people.

See theclifftownhouse.com to book.

Facial Get away from it all with a spa afternoon

at Knockranny House Hotel in Mayo. The Mother and Daughter spa afternoon includes use of the Vitality

Pool and Thermal Suite, a deluxe manicure and facial. After being pampered,

retire to the Brehon Bar for afternoon tea, all from just €99 per person. Go to knockrannyhousehotel.ie for more info

Famed for its food and wine, it's no surprise that The Twelve Hotel has won the Wine Spectator award for five years running. So, if mum is a wine buff, this gem in Bearna, Co Galway is ideal.

Start your two-night break with cakes from the hotel's bakery and Prosecco. Unwind with a massage or a Seaweed

Bath. Also included is a three course dinner in Upstairs@West. Priced €205 per person sharing, go to thetwelvehotel.ie for more.

For a break closer to the city, whisk Mum to the Radisson Blu Hotel Galway for two nights.

Unwind in the spa or in the thermal suite and get an Elemis facial and a Deep Tissue Massage. The package costs from €288 pps and can easily be booked at radissonhoteIgalway.com.

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The StarWednesday, 6 March 2013Page: 36,37


PREPARE TO BE p: SPOILT! ; (clockwise b from left)' * The Cliff: Townhouse! wag'Twelve HP*. Hotel, ' Radisson, Monart Spa

and Knockranny House Hotel

OP

Finally, if you want to really surprise mum, take her on a sun holiday with all the family.

Thomas Cook Ireland is offering free granny places so mum can relax with her kids and grandkids.

Two adults and a child, plus mother stay for a week at Marina Club in Lagos on the Algarve from just €1451. Includes flights from Dublin on May 19 and selfcatering

accommodation. To book, call Thomas Cook on 01 514 0328.

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Sunday WorldSunday, 3 March 2013Page: 82


Mum's the word for a pampering treat IT'S not too late to book a treat for

Mother's Day. If the better half needs a break and a

gourmet treat you can book an executive room on Sunday, March 10 at the 5 Star Fitzwilliam Hotel in Dublin for €159, where on the first floor you can dine in style at the Michelin starred Kevin Thorton's Restaurant.

Or if she wants to bring the kids there's a family room for two adults and two children in the 4 Star Fitzpatrick Castle Hotel in Killiney for €149 with lots of family activies on the doorstep. See lastminute.com.

Daughters can bring mum to Knockranny House Hotel & Spa in Mayo, AA Hotel of the Year, where you can both enjoy being pampered and polished while having precious time together. The Mother and Daughter spa afternoon at Knockranny includes use of the Spa Salveo, the Serail Mud Chamber for two people, a deluxe manicure together and a refresher facial. After two and a half hours of pampering in the spa, retire to the Brehon Bar for afternoon tea for €99 per person, knockrannyhousehotel.ie/

Or try a two-night pampering break at the Twelve Hotel in Bearna, Co Galway. Check

BED AND BOARD: Popular surfing holidays

in with some freshly-baked cupcakes along with a bottle of Prosecco and chocolates. Next enjoy a massage, or submerge yourself in a seaweed bath in the comfort of your

own room. Plus a three-course dinner on one evening. From €205 per person sharing, thetwelvehotel.ie

YOU might think that it's only the young free and single who

head off for a surfing trip but surfholidays.com report that family

groups made up 31 per cent of their bookings last year.

Accommodation can range from five star hotels to villas, beach houses or allinclusive

surf camps. Their most popular surfing venue is

Ericeira in Portugal and they also run courses in the Canaries, France, Spain and Ireland. For more, see surfholidays.com

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Discover IrelandFriday, 1 March 2013Page: 12


€245pps OFFER 3B&B+2D - €245pps m/wk or €265pps w/erid

Valid March 11 to June 30, '13

The Twelve Hotel, 4* Barna, Co. Galway Boutique 4* luxury, minutes from Galway City.

091 597 000

www.Th eTwelve H ote 1. i e

galwav MAYO

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Food & WineFriday, 1 March 2013Page: 10


West is best Galway's seaside town of Barna was the

second most searched destination in

Europe by Irish holidaymakers in 2012,

according to hotel search engine Hotels,

com. To celebrate this accolade, The Twelve

Hotel in Barna (www.thetwelvehotel.com;

Tel: +353 (0)91 597000) is offering a

'Passport to Barna' package including three

nights B&B, a glass of bubbly, dinner on

one evening in the award-winning West

Restaurant or The Pins Bar and a unique,

pocket-sized passport, which guests can

present to each business in Barna as they

visit to receive a stamp, which can then be

redeemed for a small treat in the hotel.

The package starts from €igspps.

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Food & WineFriday, 1 March 2013Page: 47


I Waterford Castle Hotel & Golf Resort

We've rounded up some seasoned wedding experts to pass on their top tips to ensure the day goes smoothly

Choose a venue with a great chef — If the venue gives you menus to choose from, and you are not convinced, don't be afraid to change it and come up with an inspirational menu of your own in consultation with the chef.

Gillian O'De, wedding co-ordinator, Waterford Castle Hotel & Golf Resort

Don't arrange your wedding service too early in the day as when guests arrive at the venue they are ravenous and canapes are not enough to fill the void before dinner. It's best to arrange for a mid-afternoon service which will lead nicely into an early evening dinner.

Put any ouestions into an email to your wedding co-ordinator. This allows them to respond with clear, comprehensive answers. Occasionally small points may be lost in translation during a discussion, however, when in writing, this gives both parties a chance to check back over issues raised to ensure the bridal party's needs are met, thus leading to a happier day all round.

Helen Byrne, Tankardstown House

A key thing to look out for is a chef who pays attention to the seasonality of food. Any chef who focuses on seasonality has a better than average chance of producing great food - it means they are working with the freshest of ingredients so they have each product at its very best. Locally sourced ingredients are also helpful here too. If it doesn't say on sample menus where ingredients are from, do ask.

There are always opportunities to introduce your personality into a wedding menu - unusual petits fours, fun cake toppers, an interesting amuse-bouche or sorbet, a dish that has a special history for you and your partner.

Seamus Commons, head chef, Knockranny House Hotel

relax — allow your wedding co-ordinator in the venue to do as much of the work as possible. Give yourself a cut-off point beyond which you'll hand over to someone else or leave it in the lap of the Gods, weather included.

music- we can't stress enough how important it is to make sure you see your band or DJ in action and see how they get the crowd going.

Your day, your personality - just one or two small personal details really set your day apart, particularly if they relate to you as a couple. For example, we've had couples who had fresh herbs instead of floral centrepieces, place-mats made of childhood photo collages, place-names made out of Scrabble pieces, you name it.

the registrar — this may seem obvious but you'd be surprised how quickly their diary books up. If you're planning on using a registrar, always check their availability before booking your venue.

clara macken, events manager, Fallon&Byrne

menu selection — It doesn't have to be beef or salmon. People are much more adventurous now so try something new and in season. Couples should always make sure to taste the menu they have chosen prior to their wedding day to make sure it matches what is written on the menu as well as their expectations.

nlall Kerins, general manager, Lisloughrey Lodge

Wine matching

Fergus O'Halloran, general manager and award-winning sommelier of The Twelve Hotel, Galway shares his top tips for choosing wine for your wedding day.

USE A SOMMELIERor someone with wine knowledge to pair your wines with your menu. They are both of equal importance on the day. Your choice of food and wine should be the second perfect marriage taking place on your big day.

To narrow down the choices, go with the STYLES OF WINE YOU LIKE TO DRINK. It is your day and your menu should be a reflection of you. You cannot cater to all tastes.

If you are doing a Champagne toast, ask for the sommelierto SABRE YOUR CHAMPAGNE. The groom and best man can also be shown how to do this beforehand. It will add a wonderful sense of drama and theatre to the occasion.

Ensure your venue is versed in correct wine service and make sure to CHECK THE STEMWARE.

Save the speeches to last, wine relaxes everyone, the tongues are loosened and everything looks and sounds better.

F&W

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Galway NowFriday, 1 March 2013Page: 42,43


BEAUTY

Tried & Tested From relaxing to awakening, we test out the treatments available in Galway that are sure to put a spring in your step this March.

Elemis Tri-Enzyme Resurfacing Facial

Lisa's Health and Beauty,

Unit 4, The Bridge Centre, Clarinbridge

(091)485701

www.lisashealthandbeauty.ie

Duration: 70 minutes Cost: €85

WHAT THEY SAY:

This ground breaking anti-ageing facial

instantly resurfaces and smoothes the skin.

Clinically proven to visibly resurface and

increase skin smoothness, this unique treatment

targets blemishes, uneven skin tone, superficial facial scarring and fine lines,

revealing a younger looking skin. Skin is left incredibly clean, smooth and radiant, bringing

a renewed level of evenness and clarity

to the complexion.

WHAT WE SAY: This facial works deep into the layers of the

skin leaving the surface smoother and more

radiant. To begin, Lisa prepared the skin with

a deep steam cleanse and extraction of any impurities in the pores. Then the tri-enzyme

serums were applied in three different

stages with each one working deeper into

the skin. While the masks were working their

magic, Lisa treated me to a scalp, neck and

shoulder massage and then towards the end

of the treatment, a lovely hand and arm massage.

It was so relaxing. After the facial, I

immediately noticed the difference in the appearance of my skin texture - it was definitely

smoother and it felt softer to the

touch. This is a great facial with the best of

both worlds - both relaxing but more importantly, effective. You can see the difference in

your skin and feel the benefit of the massage. Set in the beautiful location of

Clarinbridge village, Lisa's Health and Beauty

has a lovely relaxed atmosphere with highly

professional and friendly staff.

< i i

U i

Touch Therapy Spirit One Spa, Radisson Blu Hotel, Lough Atalia. Galway

(091) 538423 www.spiritonespa.com

Duration: 70 minutes Cost: €80

WHAT THEY SAY: Touch Therapy is a thoughtful

and innovative series of nurturing treatments for cancer patients

using effective products from

the Lindi Skin line, developed

specifically with the skincare needs of cancer clients in mind.

Using balms, cooling serums and moisturisers which are

designed to soothe and benefit

skincompromised by chemotherapy and radiation, these specialised touch therapies can bring unparalleled relief in reducing some of the common

side effects of cancer therapies.

WHAT GALWAYnow READER ROISIN DUIGNAN SAYS: After chemotherapy, my skin was very dry and sore. My hair had fallen out

and my nails were in a very bad condition. Lindi Skin Line products were perfect for my skin. It was a great comfort to me knowing that there were

no extra chemicals going into my body as Lindi Skin Line products are specially formulated for skin that has gone through chemotherapy. I

received a body massage for dry skin and a head massage using a hot manuka honey treatment, which was luxurious and soothing. I was also

given a hand massage, which helped put some moisture back into my nails. The scarring from my surgery was massaged with a soothing balm, which I found very relaxing. I would advise anyone who has had chemotherapy to

try these treatments.

Environ Facial, coffee scrub and dry flotation

Kingfisher Spa, Renmore, Galway

(091) 770706 www.kingfisherclub.com/renmore

Duration: 2 hours

Cost: Body scrub with dry flotation €55, Environ

facial €60

WHAT THEY SAY: The Environ Facial has an excellent clarifying and calming

effect on sensitive, high colour skin types and

improves and maximizes the restoration of collagen

and elastin. The coffee body scrub helps to redistribute

fat cells and decrease the formation of cellulite while the dry flotation is a deeply-relaxing body treatment

that allows you to experience total weightlessness, free of gravity, you can achieve deep, deep relaxation,

relieving stress, aches and pain, stiffness in joints and

muscle fatigue.

WHAT WE SAY: This was by far one of the best facials I have ever had. The Environ facial

involves the use of a machine to penetrate vitamins A, C & E into the skin. It

is not painful and you barely feel the buzzing along your face, which is then followed by a gorgeous face mark to plump out any fine lines and wrinkles.

The treatment is particularly effective on aging skin, acne scars and pigmentation

and afterwards I could see my fine lines in the mask, which was incredible.

My face looked about ten years younger - I was so impressed. The coffee body scrub is aimed at tackling cellulite and improving circulation.

Afterward my skin felt soft and like new. The dry flotation was an incredibly

relaxing experience - you are supported on a bed of water and your anxieties

just slip away. An hour-long treatment I was told, is the equivalent to four hours bed rest. I certainly felt rejuvenated afterwards. It was my first

time to the Kingfisher Spa and I will be back - the facial, I cannot recommend

enough.

42 MARCH 2013

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Galway NowFriday, 1 March 2013Page: 42,43


Murad Redness Therapy Facial

Galway Laser and Skincare Clinic, Tuam Road, Galway

(091) 762484 www.galwayskinandlaserdinic.ie

Price: €75 for Murad Redness Therapy Facial, €95 for added eye-mask

and hydration serum

Duration: 1 hour

WHAT THEY SAY: The Murad Redness Therapy treatment facial for sensitive

skin is intensely hydrating and suitable for all skin

types suffering from dryness and dehydration this

time of year. The facial uses two calming and cooling

masks, ideal for those who suffer with occasional or

persistent redness and can minimize fine lines and

wrinkles.

WHAT WE SAY: With our cold weather and indoor heating systems, my skin was feeling dry

and dehydrated. As 1 have sensitive skin, certain products and facials have

caused inflammation of my skin in the past. The Murad products suit my

skin due to their natural anti-oxidant and anti-inflammatory rich components.

The facial involves the use of two cooling masks, which soothed my

skin and it felt well moisturised and smooth after these. After some extraction,

my skin began to feel very clean and my problem areas felt less irritated.

I completely relaxed and my skin was given a well needed boost. My

skin feels re-hydrated, soft and a lot clearer. The added Hydrating Moisture

Infusion definitely benefited my skin and I noticed results straight away. The

Firming Eye Mask felt great on application and my eye area looked fresh

and bright. I will be booking another session with Irene as she is excellent

at picking the right treatment for your skin type.

Teeth Whitening

Quay Dental, Woodquay, Galway

(091)565068 www.quaydental.ie

Cost: from €150

WHAT THEY SAY:

These two treatment will make your

teeth as white as they can be without

veneers. This level of whiteness will

vary from person to person. The

whitening effect will last depending on

any habits you may have such as smoking,

drinking red wine, tea, coffee or

eating staining foods.

WHAT WE SAY:

Years of drinking tea and coffee has led to my pearly whites not being so

white. Quay Dental's home whitening kit is a great quick fix for a big event.

Dentist Lisa Creaven explained that the first kit is incredibly popular for

brides and is to be used over four nights. The small kit contains gum shields

with a gel inside. I put this on for half an hour so that the bleaching agent

could get to work. It wasn't uncomfortable but I couldn't talk for half an

hour. Afterwards I noticed a big difference although the taste wasn't so

pleasant, but a glass of water sorted that out. The following three nights I

used the gum shields - this time with strips inside. It was up to me to decide

how bright I wanted my smile. The clinic made gum trays for me for ongoing

maintenance - this is a separate and alternative way of brightening your

teeth with a separate cost but these trays are moulded exactly to your teeth

and can last years. You simply buy the bleach and inject into the tray. You

wear the trays for 20 minutes or so whenever you need to and it's perfect

for topping up after too much coffee or before a big event. Prices for teeth

whitening at the clinic start from €150 but the various methods are safe and

effective at whitening your smile. The use of the trays is more of a gradual

process but one that leaves you feeling a million dollars, while the four day

kit is instant - perfect for brides in the run up to a wedding. My friends all

commented on how well my teeth were looking - I would highly recommend.

Seaweed Oil Full Body Massage

The Twelve Hotel, Barna, Co Galway

(091) 597000 www.thetwelve.ie

Duration: 1 hour

Cost: €95

WHAT THEY SAY:

This organic aroma massage with stress relieving elements will combat the

effects of tired bodies due to travel, lifestyle or just a need to restart the

day. The world's only organic seaweed oil is applied to recondition the skin.

It will make your skin smoother and softer. Its seaweed extracts from VOYA

signature seaweed Fucus Serratus, helps renew your damaged skin cells,

tone and elasticity, and can help against signs of ageing and cellulite.

WHAT WE SAY:

What we say:

It was my first time in Le Petit Spa in The Twelve and it is a gorgeous little

hideaway in Barna where you can forget the world for a few hours. It specialises

in VOYA treatments, incredibly popular natural products that I'm a

big fan of. It had been a tough week so I was really looking forward to an

hour of relaxing. The surroundings were plush by salon standards, complete

with relaxing music and best of all - it was lovely and warm. The massage

was nice and firm, particularly on my arms and legs. In fact, I was surprised

I had had any tension in them in the first place! After a full body

massage, I was treated to a facial massage followed by a head massage and

both were delightful. I was advised to leave the oils on my body and have

a nap to see maximum benefits. That night I slept like a baby and completely

switched off for the first time in weeks - l put it down to the relaxing

treatment.

BEAUTY

Be on the Tried & Tested Panel If you would like to take part in our beauty panel, get in touch. You will be required to test treatments/products and write a review. If you think you have what it takes email [email protected] ARCH

2013 43

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Irish TatlerFriday, 1 March 2013Page: 122


shortandsweet

Saintly Surroundings The long St Patrick's weekend makes it the perfect time to take a short break.

BARBERSTOWN CASTLE Situated just 30 minutes outside Dublin, the four star Barberstown Castle is the perfect bolt hole for escaping the madness of the capital on the St Patrick's weekend. Roomy bedrooms are uniquely decorated in a comfortable yet luxurious style, perfect for quiet relaxation. As well as a fine dining restaurant Barberstown has just opened a new tea room - with a terrace overlooking their rose garden - serving bistro food and home baked dainties throughout the day. Nearby attractions include shopping Mecca Kildare Village, the majestic Russborough House and the National Stud and Japanese Gardens which are an oasis of calm. A three-night break for the bank holiday weekend starts at €279 per person sharing, includes breakfast, one evening meal, a guided tour of either Russborough House or Castletown House, a voucher for admission to the National Stud and a voucher for ten per cent off at Kildare Village, barberstowncastle.ie

DELPHI MOUNTAIN RESORT Connemara has the sort of wild beauty which is perfect for helping stressed nine-to -fivers relax and reconnect with nature. The Delphi Mountain Resort is situated on 400 acres of forest in one of the most stunning parts of the county looking out on both Mweelrea and Twelve Bens mountains. The spa offers a variety of treatments using products from the Voya range, plus it contains a seaweed bath facility and thermal suite with scenic views. For the more active Delphi can arrange adventure activities including surfing, hill walking, canoeing and crag climbing. Families are well catered for too as the resort can coordinate special activities to allow parents and kids to spend some quality time together. A two-night break over the bank holiday weekend costs from just €230 per person sharing and includes access to the resort's spa, an invigorating seaweed bath, an evening meal and three hour, guided, scenic walk, delphimountainresort.com

THE LIMERICK STRAND HOTEL The family-owned, four star Limerick Strand Hotel is the perfect base from which to enjoy the St Patrick's day parade and celebrations in and around the city. Stay

until 18 March and the city hosts the Limerick International Band Parade and Competition which showcases marching bands from across the world. Dine in the award-winning River Restaurant, which looks out over the Shannon where, under the watchful eye of executive chef Tom Flavin, the kitchen serves as much Irish produce as possible which is rather fitting for the weekend that's in it. Enjoy a lazy break with a loved one and book the 'Suite for my Sweet' package. For €150 per person sharing you get a two-night stay in the hotel's spacious Junior Suite - complete with private balcony - prosecco and chocolate dipped strawberries on arrival, dinner in the River Restaurant on an evening of your choice and a 20-minute taster treatment at their Urban Escape Spa. Late checkout at 2pm is included in the price, strandhotellimerick.ie

THE TWELVE The joy of a bank holiday is that an extra day off allows your weekend to feel like a real break. Boutique hotel The Twelve recognises this and encourages you to make the most of the long weekend by booking an extended stay. Three nights' bed and breakfast, a glass of bubbly on arrival and dinner on one evening of your stay costs from just €195 per person sharing. Stylishly decorated, The Twelve is located in the pretty seaside village of Barna in Galway, which boasts a plethora of quirky bars and delicious restaurants for you to enjoy. Not that you even need to leave the hotel. Dining options are varied, from the onsite artisanal pizza kitchen to their award-winning West restaurant. Plus, Le Petit Spa offers a range of treatments, many of which use organic ingredients grown on the west coast and seaweed baths can even be drawn in the comfort of your own room, thetwelvehotel.ie

THE AGHADOE HEIGHTS HOTEL Looking out on the scenic Lakes of Killarney the Aghadoe Heights Hotel is everything you would expect from a five star location. Decor in their well-equipped rooms is chic, understated yet luxurious, dining is fine and the spa is award winning. The Ring of Kerry, UNESCO World Heritage Site Skellig Michael and the Gap of Dunloe are just some of the nearby attractions begging to be explored. Ideally located for golf breaks the hotel is situated close to many of the best courses Kerry and Killarney have to offer. A five star touch is that the hotel will make you a special breakfast to take with you if you want to be out golfing from the crack of dawn. Over the St Patrick's weekend two nights bed and breakfast plus dinner in Lake Room restaurant costs from €215 per person sharing. aghadoeheights.com

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Travel ExtraFriday, 1 March 2013Page: 4


Harvey's Point Hotel was named 'No 1 Hotel in Ireland' in Tripadvisor's annual Traveller's

Choice awards, and No 11 in Europe.

The same parish in Donegal had two hotels in the top five (Harvey's Point and Lough Eske).

It was a good month for Harvey's Point, which also won the CIE International

award (see left). The Tripadvisor Traveller's Choice

top 25 hotels in Ireland for 2012 threw up a lot of familiar names but a few surprises as well:

As part of the same process, Tripadvisor announced their 2013 world

champions. Top Hotel in the World: was the Four Seasons Hualalai Hawaii, Best Bargain Hotel the Sea-

Coast Inn, Hyannis, Massachussets, the Best Hotel for Service was the £35 a night Lauriston Court Hotel, Llandudno, Wales. The Top Small

Hotel was Anastasis Apartments, Imerovigli, Greece, and the best B&B and Inn was Casa Portagioia, Castiglion Fiorentino, Italy.

1 Harvey's Point, 14 Ballygarry House Tralee, 2 Hayfield Manor, 15 Westport Plaza, 3 Killarney Park, 16 Ariel House, Ballsbridge, 4 Lough Eske, 17 Adare Manor, 5 Glasson Country House, 18 Doonbeg Lodge, 6 Mount luliet, 19 Europe Hotel, Killarney, 7 Inchydoney, 20 Croke Park Hotel, 9 Merrion Hotel, 21 River Lee, 9 Wineport, Athlone, 22 Ashford Castle, 10 RitzCarlton, Powerscourt, 23 Bayview. Ballycotton, 11 Four Seasons Ballsbridge, 24 Kelly's, Rosslare, 12 Castle Macroom, 25 Twelve Hotel, Barna. 13 Aghadoe Heights Killarney,

Harvey's Point in Donegal: Top place in Tripadvisor and CIE international customer satisfaction lists

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Galway AdvertiserThursday, 28 February 2013Page: 43


Croi announces partnership with Galway Food Festival Croi, the west of Ireland heart and stroke charity, this week announced a health and lifestyle partnership with Galway Food Festival 2013.

The festival, which will take place on Easter Bank Holiday weekend from Thursday March 28 to Monday April 1, aims to promote Galway as a good food destination and to highlight the importance of food provenance, sustainability, and healthy eating.

Speaking at the announcement of the partnership, Croi chief executive Neil Johnsoh said: "More people in Ireland die from heart disease and stroke than any other disease and up to 90 per cent of these deaths could be prevented by making simple lifestyle changes and controlling risk factors. Small changes to eating habits can make a big difference to a person's weight, cholesterol, blood pressure, and diabetes

control. This partnership with Galway Food Festival will provide Croi with an additional and welcome platform to communicate our ' healthy eating message and to highlight the work of the newly established Croi Heart and Stroke Centre at Newcastle here in Galway".

Croi will have a public information stand in the festival village at Fishmarket Square throughout the Easter weekend where its new Healthy Ways and Lifestyle Guide cookbook will be on sale. The book contains more than 100 delicious recipes that are heart-friendly and easy to make and offers a unique blend of cooking and lifestyle tips which demonstrate how small changes can have a huge impact on our health and wellbeing. All proceeds from the sale of the book will directly support the fight against heart disease and stroke.

Claire Kerins, specialist cardiac dietician with Croi, will participate in the festival's series of food talks at the Galway City Museum during the weekend and will (in partnership with West Restaurant, Twelve Hotel Barna) co-present a healthy eating cookery demonstration in the festival's demo tent.

Galway Food Festival chairman JP MC Mahon welcomed the partnership with Croi saying, "One of the festival's key objectives is to promote healthy eating for all ages - we are thus delighted to work with Croi, in promoting this important message and in highlighting Croi's innovative and lifechanging

programmes." Last year more than 50

restaurants, food outlets, and food producers participated in the Galway Food Festival and more than 70 individual events, food demonstrations, and talks were held. The

festival is a citywide event involving outlets and locations throughout Galway and its environs. Full programme details will be announced in the coming weeks on www.galwayfoodfestival.c om

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Galway foodies go digital

Failte Ireland holds online masterclass f

for local restaurants Galway's restaurant sector gathered in the Twelve Hotel today for Failte Ireland's e-business masterclass to get tips and advice on how to best

l^iowcase their product globally via online social media platforms.

The event was attended by a small selection of Galway's best known, visitor friendly, awarded, and recognised restaurants and was organised by Failte Ireland in conjunction with support of two national food champions from the area.

JP McMahon (Aniar JJ^staurant, EAT Galway, and Galway Food Festival) and Fergus O'Halloran (The Twelve Hotel and the Galway branch chairman

of the Restaurant Association of Ireland) were recently selected as two of 14 national food champions by Failte Ireland.

"We are extremely encouraged by the level of interest from some of our leading food tourism outlets in today's social media masterclass," Letitia Wade from Failte Ireland said at the workshop. "It truly demonstrates a strong commitment by the sector in Galway to ensure that they are up to date with the latest international food and consumer trends.

"With research showing that consumers visit an average of 21.6 websites before making a purchase, and that 76 per cent of

people look to popular social media sites to plan their next getaway, this workshop clearly highlights the importance we place on social media as a major promotional tool for food tourism."

This training programme coincides with additional efforts by Failte Ireland to improve the listings for Galway restaurants on the Discover Ireland consumer website www.discov erireland.ie, which has the potential to showcase tourism businesses to some 20 million consumers in the domestic and international markets.

"There is no fee involved for restaurants wishing to be profiled on the site and I would encourage more

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Back row: Niamh Mannion, Failte Ireland; Michelle Hyland, Gourmet Tart Co; Michelle Kavanagh, The Kitchen at Galway Museum; Campbell White, Twelve Hotel; Amanda Webb, Razorlight Training; Catherine O'Brien, Da Tang Noodle House; Una Quigley, Artisan; and Letitia Wade, Failte Ireland. Seated: Terry Commons, Asian Tea House; Fiona Collins, Donnelly's of Barna; Anna Farrell, Failte Ireland; and Fergus O'Halloran, The Twelve Hotel, at the Galway Restaurant Go Digital Failte Ireland social media workshop in The Twelve Hotel on Tuesday. Photo: Joe Travers.

director of The Twelve Hotel, Barna, said: "Food tourism is a tremendous growing market segment internationally. Here in the west of Ireland we have a wonderful indigenous product on our own doorstep and passionate, skilled, chefs who go out of

their way to use it. This event allowed local food businesses the opportunity to learn best international practice in terms of showcasing their product online via social media, but also to network with other successful food businesses, with a view to working

together to maximise the attractiveness of Galway as a food destination.

"JP McMahon and I are currently working with Failte Ireland on developing our vision that Galway and the west of Ireland will be recognised for the quality and value of our local food experiences, which bring with them a unique sense of Irish culture and hospitality," he added. "I applaud Failte Ireland in supporting this vision and feel the benefits this offers to clients and consumers is fantastic."

Restaurants and food companies represented at the workshop included West at The Twelve Hotel, Aniar, EAT at Massimo, Galway Food Festival, Asian Tea House, Sheridan's Cheesemongers and wine bar, Artisan, Creole, Gourmet Tart Company, The Kitchen at Galway City Museum, Vina Mara, Maxwell's Bistro, KC Blake's, Da Tang Noodle House, and Donnelly's of Barna.

Other restaurant operators who wish to have their business listed on www.discoverireland.ie can contact Letitia Wade, email letitia. wade@ failteireland.ie or phone 091537751.

food tourism businesses in the area to get in touch to create their own Discover Ireland listing," Ms Wade added.

Fergus O'Halloran, Failte Ireland Food Champion, , chairperson Restaurant Association of Ireland, and managing

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Galway IndependentWednesday, 27 February 2013Page: 38


Twelve Wine Dinner The Twelve in Barna will host the next dinner in the ongoing Wine Dinner series next week.

The night will showcase the famous wines of

MChapoutier and takes place in the presence of Nelly

France of Chapoutier on Tuesday 5 March. The dinner

starts at 7.30pm in The Pins Bistro at The Twelve Hotel, with five courses including

wine priced at €50. Nelly France will introduce

each wine and tell the story of Maison Chapoutier. The Chapoutier family can trace their history in the Rhone region back to 1808, but it was in 1879 that Polydor

Chapoutier bought his first vineyards and started the business.

In the mid-20th century, Max Chapoutier led the

business, until his retirement in 1977, after which his sons Michel Chapoutier and Marc Chapoutier took over. By the late 1980s, Chapoutier had started to receive attention for their high quality wines. For more information, contact

091-597000 or log onto www.thetwelvehotel.ie.

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Connacht SentinelTuesday, 26 February 2013Page: 11


French wines celebrated in dinner series THE next dinner in the ongoing

Wine Dinner series at The Twelve showcases the world famous wines of M.Chapoutier and takes place in the presence of Nelly France of Chapoutier on Tuesday (March 5).

The dinner starts at 7.30pm in The Pins Bistro at The Twelve Hotel, with five courses including wine costing just €50. Winner of the Wine Spectator Award for five years running,

and numerous other wine accolades for their spectacular wine

list, The Twelve Hotel are looking forward to hosting this special wine dinner with the wines

of M.Chapoutier. Nelly France of Chapoutier

will be introducing each wine and telling the fascinating story of Maison Chapoutier. The Chapoutier family can trace their history in the Rhone region back to 1808, but it was

in 1879 that Polydor Chapoutier bought his first vineyards

and started the business. In the mid-20th century Max Chapoutier led the business, until his retirement in 1977, after which his sons Michel Chapoutier and Marc Chapoutier took pver. By the late 1980s, Chapoutier had started to receive considerable international attention for their high quality wines.

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Sunday Business Post-MagazineSunday, 24 February 2013Page: 7


Great Irish Foodie Quiz There are some great prizes on offer at this year's Great Irish Foodie Quiz, which takes place on March 7 inThe Circle Club at the Grand Canal Theatre in Dublin. This is the fourth year of the event, which is organised by chef Aine Maguire and which benefits Down Syndrome Ireland. Tables of four cost €100 and can be booked through the Mycharity.ie website.

The prizes include an overnight stay with breakfast and dinner in the Cliff House hotel in Ardmore, CoWaterford, a €200 voucher for Chapter One, a masterclass with Michelin-starred chef Kevin Thornton, and two nights in a suite inTheTwelve hotel in Galway with a masterclass in wine from general manager and sommelier Fergus O'Halloran. There are also overnight stays on offer in the Shelbourne and CliffTownhouse in Dublin and Lisloughrey Lodge in Cong, as well as vouchers for a number of other restaurants.

Ttsi -fprw i;,

S H T E

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Foodie Forum 2013 The Foodie Forum, launched in 2012, continues to be a superb showcase of all that is currently happening in terms of food culture in Ireland.

Cormac Handy, Jacinta Dalton, and Colin Gilligan, lecturers in the College of Tourism and Arts at Galway Mayo Institute of Technology, had put together a very strong programme for the well attended one-day event. The GMIT campus was extremely busy despite the inclement weather and filled to capacity with local producers and supporters of Irish food who added to the hustle and bustle of the general student activity.

The indoor market showcased many local craft producers and their wares. Many of these are supported by Made in Galway, a Galway County Council initiative designed to support and encourage cultural and economic development. Much work has been done creating the online directory that lists the local food and craft producers here in Galway. Triona Scully works tirelessly to promote all that is great about Galway food and craft and put in a very long day on their stand. Meat, preserves, healthfoods, organic fruits and vegetables, dairy, confectionary, beverages, and baked goods were lined up with some craft items on show as well. Some were familiar, others were exciting new finds, like Ballyhoura Mountain Mushroom, a grower of specialist mushrooms including shiitake and golden oyster. Just about everything grown, made, or perfected in the west or thereabouts was on show.

thereabouts was on show. Visitors to this year's

Foodie Forum could attend a very full schedule of workshops, demonstrations, and debates. There were masterclasses with leading chefs including Enda McEvoy of our own Michelin-starred Aniar, Martin O'Donnell from the Twelve Hotel, JP McMahon of Cava, and Martijn Kajuiter, executive chef of the Cliff House Hotel. The debates were well attended with speakers such as Seamus

Sheridan and John McKenna on topics generally themed under 'What's on your Plate?' The drinks quarter housed many experts and an unrivalled selection of wine from around the world. The street food fair, craft beer bar, and patisserie kitchen were busy all day with something for every taste. Unfortunately the forum suffered again this year from poor signposting, with a lot of time wasted going from pillar to post in the labyrinth of a building. While there were many guides marked out clearly as such by their green geansais, they seemed illinformed

of the whereabouts of the events and classes.

The Foodie Forum organisers, the chefs, brewers, producers, and all

who gave their time for free should be applauded for working to continue the development of a genuine Irish food culture here in the west. It is to be hoped that this unique event will continue into a third year and well beyond.

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Galway IndependentWednesday, 13 February 2013Page: 48


The Twelve awarded top travel accolade The Twelve Hotel in Bearna has been awarded

a Traveller's Choice Award for 2013 from Trip Advisor.

The Twelve was the only Galway hotel to place in the top 25 hotels in Ireland this year and secured the TripAdvisor Travellers' Choice Award, which is based on the reviews

and opinions of millions of travellers. It is awarded to a very select

and distinguished group of hotels.

Since opening its doors in 2007, boutique hotel The Twelve has consistently

scooped awards and added accolades to its ever-growing list every

year. General Manager

of The Twelve, Fergus O'Halloran said the hotel's

staff are thrilled to receive this award from TripAdvisor.

"We have put a lot of love, thought and hard work into making The Twelve what it is today, and we're delighted to be recognised for this by guests who have stayed in our hotel and who have taken the time to write kind reviews and share their experiences with fellow

TripAdvisor readers! To get this recognition from our guests makes everything worthwhile."

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Sunday Business Post-MagazineSunday, 10 February 2013Page: 10


Each week a chef shares a favourite recipe. This week, Martin O'Donnell from The Twelve hotel in Bearna, Co Galway (thetwelvehotel.ie) makes good use of ingredients produced close to the hotel for a tasty and quick pasta supper.

I love this dish, as it's a celebration of some of the world's finest ingredients Galway's wonderful seafood

paired with the world's number one pasta. For this recipe we use handmade squid ink linguine from La Campofilone with Marty's Killary mussels, and smoked salmon, clams and sea lettuce from Galway Bay.

Seafood linguine, serves two

Ingredients 150g linguine Half a shallot, finely diced 1 clove of garlic, crushed Olive oil 100ml chardonnay 130g cleaned mussels 130g cleaned clams

50g smoked salmon, finely sliced 100ml fresh cream 25g dry sea lettuce

Method 1. Place the linguine into a pot of

boiling water and cook for four to

five minutes until al dente. 2. In a separate large pan,

add olive oil and sweat the shallots and garlic for three or four minutes. Add the clams, mussels and chardonnay to this pan, place the lid on top and steam for three to four minutes until all the mussels and clams are open.

3. Add fresh cream and the al dente pasta and mix until the pasta is coated with the sauce. Add the smoked salmon.

4. To serve, place the pasta into a deep bowl and sprinkle with sea lettuce.

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12 temptingtreats fromThe Twelve

THE Twelve boutique hotelin Bearna is always full ofsurprises and has a fun andquirky take on the world. Ifsno surprise then that theirattitude to romance is asgenerously dramatic andover the top as then-approach to everything else!

Sweep your significantother off their feet this Febru-ary with a typically tantalisingValentine's Lovebomb fromGalway's number one roman-tic hotel surprise packagefrom The Twelve - a loved-uptreat, packed full of 12 differ-ent romantic elements.

Early check in - noon. AndLate check out 3pm .Begin-ning first with a gorgeoussuite,LUXURY SUITE withpetals strewn across the bedand bubbles ROSE PETALS

AND SOAP BUBBLESbeside it, there are also APAIR OF RED CUP CAKESW/ WELCOME TO 12AMENITY two boldly rediced muffins from the Pins

Bakery, PICNIC LUNCH toenjoy upon arrival or to takewith you upon departure.FOR ONE OF THE DAYS adelicious packed picnic per-fect for a romantic stroll,VALENTINES VERY SPE-CIAL DINNER MENU INWEST a candle-lit dinner inlovely West, pampering in-room spa treatments A SEA-WEED BATH (try to bothsqueeze in) , Love Potioncocktails in The Pins barTWO aphrodisiac COCK-TAILS IN THE PINS , a dis-count gift voucher for Hart-man's Jewellers WITH THEARRIVAL AMENITY (just incase the need to drop to oneknee suddenly presentsitself!), a wrapped rose oncheckout PRESENTEDWITH BAKERY COFFEE

INVITES. . . And number 12of the romantic notionssqueezed into this Lovebombpackage? Well that's the won-derful Twelve itself and allthat it entails!

This ultra-romanticovernight package is availableon February 14 at a cost of€450 per couple, with theoption of staying two nightsfor an extra €120 per couple.

There's nowhere quite likeit, and no-one does romancelike them either, so lovebombyour partner with a Valen-tine's Lovebomb Surprisefrom The Twelve!• For bookings contact:The Twelve Hotel,Bearna Village,Galway.Tel: 091 597000www.thetwelvehotel.ie

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Conncmara scallops vuth pickled Pins Rakerv Cupcakeslerinel and salad leavesINGREDIENTS

INGREDIENTS 250g unsalted butter3 fresh Connemara scallops, roe removed 300g plain flour

1 head fennel, sliced very thin 3t S p baking powder50ml tarragon vinegar 200g caster sugarztbsp sugar 5 f ree range eggs, separated1 clove garlic 3tbsp good quality vanilla extract

V? cinnamon stick3 cloves METHOD3 juniper berries Beat me butter and sugar in a mixing bowl until white, lightSplash of good olive oil/ Donegal rapeseed oil and fluffy. Add the 5 yolks and the vanilla extract. Sift in theOrganic salad leaves and edible flowers flour and baking powder and mix slowly.

In a separate bowl whisk the egg whites until light stiff peaks.METHOD Fold tr)e e gg w hites gently into the butter sugar mix, trying toTo make the pickling liquid, crush the garlic, clove, cinnamon keep as much air as possible in the mixture. Spoon into cup^and juniper berries in a pestle and mortar gently and place cake paper moulds and bake at 1 70"C for 1 5 minutes in a preinto a small pot with the sugar and vinegar. Place the mixture heated oven. Remove from the oven and cool on a wire rack,over a low heat and bring to a simmer - this will infuse all thelovely flavours together. Turn off and leave to cool. Once BUTTERCREAM TOPPING INGREDIENTScooled, strain through a sieve and place back on the heat to 100g soft butter (room temperature)simmer again (taste the liquid - if you like a sweeter pickle 200g icing sugaradd another pinch of sugar). Add the thin sliced fennel into 1tsp vanilla seedsthe pot. Turn off the heat and let the pickle infuse into the fen-nel. Set aside. METHODIn a large non stick frying pan add a tablespoon of olive oil Whisk together in a mixing bowl until light and fluffy forand heat until hot. Place the scallops into the pan gently and approximately 5-8 minutes,fry for one minute and turn over. Fry for another minute and Optional flavours - choose your favourite:turn off the heat. Season with sea salt and pepper or alterna- For fresh lemon use the zest of 1 lemon,lively season with ground dillisk powder or pepper dulse to For berry topping add fresh raspberry/strawberry/ blackber-give the fresh taste of the sea and a hint of saltiness. ry compote (one small punnet and 50g sugar warmed in a potArrange the fennel onto the plate and place the scallops across and crushed, cool before adding to the buttercream)the fennel. Place some leaves onto the plate and drizzle the dish For chocolate add 30g cocoa powder, sifted.with a good olive oil or gorgeous Donegal rapeseed oil. Pipe one of the above mixtures with a star shaped nozzleFinish by decorating with edible flowers. on the cupcakes once they have cooled completely.

Sit back and enjoy. Makes 12 cupcakes.

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H^^^^B^B^B^B^B^B^B^B^B^BHH&ii««BlBBk >' - % -~ *"**"The Twelve Hotel&nM, (Sz/zwzy, (05>ij 597000enquire@thetwelvehotel. iewww. thetwelvehotel. ieThe Twelve Hotel is the ideal location for a unique and intimatewedding. Nestled in the cosy seaside village of Barna, this beautifulboutique hotel has so much to offer lucky couples on their big day.Noted for its individual style and having won a series of awards fortheir facilities and incredible food and wine, you can be sure that youand your guests will have an unforgettable experience.Capacity: 100 guestsPrice per person: From €55 per personWhat the price includes: As part of the packages, the bride andgroom will enjoy a pre-wedding special menu tasting in 'West' with awine pairing consultation with one of Ireland's top sommeliers.A specially designed wedding cake will be presented to you as a giftfrom the Twelve's Pins Bakery. Couples will also receive a spatreatment and their guests will receive special over night rates.Corkage: N/A

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Set your hearton a romanticgetaway for two

VALENTINE'S DAY: PERFECT ESCAPE FOR TWO

LOVED-UP couples eve-rywhere have plenty ofchoice when it comes toplanning a romantic geta-way this Valentine's.

Whether you'retempted to fly abroadfor a romantic citybreak, or fancy makingthe most of the EmeraldIsle, there are plenty ofspecial offers and idyllicescapes to choose from.

Romantic EscapesWhisking your one

and only off to westCork will mean you findthe perfect spot to enjoylong romantic walks atThe Celtic Ross Hotelin Rosscarbery. FromFebruary 15-17, visitorswill enjoy two nights'accommodation with afull Irish breakfast anda romantic dinner in

Druid's Restaurant.The Valentine's and

Romance packageincludes some extratreats such as wine,chocolates, a love-heartballoon as well as a latecheck out. One nightstays are available at€179.

For more information,visit www.selecthotels.ie

For those interested inspreading the love whilestill keeping it withinthe budget, the ClarionHotel in Sligo is offer-ing the perfect escapefor two.

The hotel is offeringone night's B&B oneither February 15 or16, with the addition ofsome subtle romantictouches.

Offering Valentine

dates a free upgrade toa suite - the packagealso includes a mini-spatreatment per person, afour-course dinner witha glass of bubbly andchocolates, as well as acomplimentary drink.Plus, the check-out timeis extended to 2pm.Available at just €99 perperson.

Details: 071 9119000;www.clarionhotelsligo.com

If it's that somethingextra you're lookingfor, The Twelve Hotel inBearna leaves no stoneunturned with its specialLovebomb package. Inkeeping with its name,the hotel is offering 12special Valentine speci-alities.

First, you check intoa suite. Next, petals are

strewn across the bedand you enjoy somebubbly, two red-icedmuffins from the hotelbakers, a packed picnicfor a romantic stroll anda candlelit dinner.

Then comes the pam-pering in-room treat-ments, Love Potioncocktails, fun framedcaricatures of you andyour other half, aswell as a discount giftvoucher for Hartman'sJewellers (just in casethe need to drop to oneknee suddenly presentsitself!) and a wrappedrose on checkout. . . Andas for the twelfth? "Thewonderful 12th itself!".At €450 per couple,the package is availablefrom February 13-15.

Details: 091 597000;www.thetwelvehotel.ie

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this Valentine's.The four-star luxury

hotel is located in theheart of Wexford Townand its Valentine's offerincludes an overnightbreak with dinner anda glass of bubbly onarrival for just €69 perperson.

Relish the time outwith a treatment in theTranquillity Spa fol-lowed by afternoon teaor candle-lit dinner inthe Terrace Restaurant.

For more information,visit www.selecthotels.ie.

Sultry Spa BreakIf you really want to

spoil your loved one,adding a special spatreatment to the roman-tic night away will winyou major browniepoints.

Just minutes fromDublin, DunboyneCastle Hotel and Spa isthe perfect setting for aromantic getaway.

From €112 per per-son sharing, guests canenjoy an overnight staywith a chocolate androse-petal turn down,dinner in the hotel'sIvy Brasserie restau-rant with a compli-mentary glass of bub-bly and access to theaward-winning SeoidSpa, offering a range ofValentine's treatments,including couples mas-sages.

See www.dunboyne-castlehotel.com or call01 8013500.

Nothing else says Ilove you quite like a five-star escape and wherebetter than luxury onour own doorstep at TheShelbourne Hotel.

Enjoy an Elemis facialfor her and an indulgenthot-towel shave forhim, plus full use of thehotel's fitness and ther-mal suites.

To round off youipampering treat, cosyup in the Saddle Room

Restaurant for a gour-met dinner by candle-light before ending theevening with a nightcap at the popular Shel-bourne Bar.

This overnight breakis priced from €370 perroom per night, and thepackage is availableuntil February 17, 2013.

Details: 01 663 4500;www.theshelbourne.ie

Food LoversFood is the language

of love this Valentine'sDay, according to theCliff House Hotel, afive-star hotel overlook-ing the historic villageof Ardmore, west Water-ford.

And what other way tospend a romantic V-dayevening then a feastat Martijn Kaiuiter'saward-winning, Miche-lin-starred cuisine.

The House Restau-rant showcases the bestproduce to be found onIrish land and sea and

guests can savour theapplauded delights ofthe prestigious chef. Tocomplete the gourmetexperience, wake inthemorning to a full I ishbreakfast before depart-

ing for home. The Valen-tine's Gourmet packageis priced from €360 perroom.

Details: 024 87 800;www.thecliff househo -tel.com

Whites of Wexford

The Twelve Hotel in Bearna is offering 12 special Valentine specialities

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There is plenty of choice in romantic getaways this Valentine's Day. Picture: Karolina Laser

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Galway Independent

Wednesday, 30 January 2013Page: 39Circulation: 57506Area of Clip: 22600mm²Clip ID: 32990

Page 1 of 1

The Twelve boutique hotel in Bearna is always full of surprises and has a fun and quirky take on the world. It's no surprise then that their attitude to romance is as generously dramatic and over the top as their approach to everything else!

Sweep your significant other off their feet this February with a typically

tantalising Valentine's Lovebomb Surprise package from The

Twelve - a loved-up treat, packed full of 12 different romantic elements.

Beginning first with a gorgeous suite, with petals strewn across the bed and bubbles beside it, there are also two boldly red iced muffins from the Pins Bakery, a delicious packed picnic perfect for a romantic

stroll, a candle-lit dinner in lovely West, pampering in-room spa treatments,

Love Potiqn cocktails in The Pins bar, fun framed caricatures of the couple as a memento of a special weekend, a discount gift voucher for Hartmann's Jewellers (just in case the need to drop to one knee suddenly

presents itself!), and a wrapped rose on checkout. And number 12 of the romantic notions squeezed into this Lovebomb package? That's the wonderful Twelve itself and all that it entails! This ultra-romantic overnight

package is available on 13, 14, 15 February at a cost of €450 per couple, with the option of staying

two nights for an extra €130 per couple. Call 091-597000 or see www.thetwelvehotel.ie.

The Itoelve

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01/26/2013 00:00 | Daily Mail Eire

Media Source: PressPage: 49Total Circulation: 63,314

THE seaside town of Barna [...]

Online article

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Barna the second mostsearched for destinationBarna has been identified asthe second most searcheddestination in the worldby Irish holidaymakers in2012, according to hotelsearch engine Hotels.com.

The site's annual 'holi-day hot list' also showedthat the popular Connemaratown also witnessed an in-

crease of 473.7 per cent insearches by Irish users in2012, compared to figuresfrom the previous year.

The new list revealedthat more Irish holidaymakers chose to spend theirvacations at home last year,with ten Irish destinationsamong the most popular

searches in 2012.Fergus O'Halloran,

General Manager at TheTwelve hotel in Barna, saidstaff were delighted by therecent announcement.

"We have alwaysknown what a special placeBarna is and are delightedthat everyone else is nowforming the same opinion!The local businesses inBarna have worked tire-lessly together to help raisethe profile of our unique of-fering and to see this hardwork pay off is fantastic,"he said.

"Throughout 2012,we definitely noticed anincrease in visitors to thehotel, especially from anassortment of new and var-ied locations. We are hop-ing this is a trend that is setto continue for 2013 withvisitors from Ireland andabroad who are searchingfor something that little bitspecial."

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Evening Herald

Tuesday, 15 January 2013Page: 20Circulation: 62411Area of Clip: 35300mm²Clip ID: 15947

Page 1 of 1

Emma keeps her cosmic romance on track with trip to see NASA beau

MODEL Emma Quinlan is determined to keep her cosmic connection with NASA's bestknown

heart-throb from fizzling out.

The 28-year-old model has got 2013 off to a flying start and is preparing to jet off to LA for a reunion with her American beau Bobak Fer'/ dowsi. NASA heart-throb Bobak hit

the headlines last summer during the Mars Curiosity mission thanks to his distinctive Mohawk hairhih d

hih to his distinctive Mohawk cut which earned him the cutitle

of the 'sexiest nerd' at the space organisa at the sption.

TWITTER And it seems that Emma has worked her considerable hth charms on the chiselled boffin as she launches her own mission to keep the romance going the romance going.

He flew over to Ireland to spend a few days with her just before Christmas - and she's obviously keen to repay the favour.

Emma's due to arrive into LAX airport on January 22 when she'll be spending some quality time with Bobak in his home town of Pasadena, California.

The lingerie model has confirmed she'll be heading

over to America later on this month.

him the nerd' saas

her keep inghim

aCiBebining

"I will see him - it was great hanging out here when he was over."

It's thought that the pair originally met on Twitter and had been sending each other messages over the past number of months, before he decided to take the plunge and travel to Ireland to meet her in person.

The 32-year-old, a systems engineer at NASA, flew into Dublin less

than a week before Christmas and the pair headed straight down to Galway for a romantic mini-break.

They booked into a luxury suite in the Twelve Hotel and Emma showed

him all the best sights in the City of Tribes.

Shhbhhi She then brought him back up to Dublin to meet her parents at her family home in Castleknock before heading for a night out in the capital

city.

PYTHON Beauty Emma will be combining

her trip to the US with some work commitments when she travels Stateside.

This is her first public relationship since her split from Leinster rugby player Jamie Heaslip.

The burlesque model, who often uses her pet albino python Bubbles in her routines, will then be back in Dublin to attend the WIP's on March 28.

Emma has even invited Bobak along to attend them in what would be their first public outing together.

-MF

ROMANCE: Model Emma Quinlan and, inset, with NASA engineer Bobak Ferdowsi

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Galway City Tribune

Friday, 11 January 2013Page: 13Circulation: 24847Area of Clip: 84400mm²Clip ID: 15887

Page 1 of 3

FoodForum focus on ' 'Made in Galway'

Top chefs are lined up as successful GMIT initiative set to return with second helpings

FOLLOWING its successful launch in 2012, Galway-Mayo Institute of Technology (GMIT) will once again host the popular open FoodieForum,

in GMIT Galway on Tuesday, February 5, for all lovers and supporters of Irish Food.

Visitors to this year's FoodieForum are in for a unique

treat with a wide ranging variety of workshops, demonstrations,

debates, and a stellar line up of master classes with leading

local and internationally recognised chefs including Enda McEvoy of Aniar, Martin O'Donnell from the Twelve Hotel, Wade Murphy of Doonbeg

Lodge, JP McMahon of Cava and, in association with Redmond Fine Foods, Martijn Kajuiter, Executive Chef of the Cliffhouse Hotel and author of "Lets go Disco", to name a few.

Organised by lecturers in the GMIT College of Tourism & Arts, Cormac Handy, Jacinta Dalton and Colin Gilligan, the public event is one of a series of events marking GMIT's 40th anniversary this academic year.

yAmong the range of activities

planned for the FoodieForum are food and wine workshops

by leading local wine experts while the ever-exciting and growing craft beer sector will also be featured. The buzzing indoor market will be back again with an array of local producers displaying and selling their goods and this year's line-up will also feature an outdoor street food fair showcasing the growing trends in this area.

No food event is complete without a good debate; two round-tabe discussions will take plact with a panel of leading national experts discussing

issues around GM

foods, and labelling and marketing of local food.

This year, the FoodieForum team is also collaborating with the "Made in Galway" brand, a Galway County Council initiative

designed to support and encourage cultural and economic development. A business drop-in zone will also run on the day for small craft businesses who are either in the start-up phase or already trading but require additional advice.

GMIT lecturer and event organiser Jacinta Dalton says last year's event was a huge success due in part to the interactive nature of the activities

but also due to the incred

ible line-up of culinary demonstrations. Chefs, restaurateurs,

producers, business advisors and members of the general public had a unique opportunity

to mingle, network and in many cases forge very successfiil

and lucrative business relationship," she explains.

"In recent years there has been a huge wave of activity on the food front in Ireland and particularly in Galway. As lecturers and practitioners in the industry we are excited about this and very passionate about educating people about food and food trends and the economic benefits of supporting

this new wave. We have so many food producers on our doorstep and the FoodieForum

in February will showcase the incredible range of

local produce." The GMIT College of

Tourism and Arts culinary lecturers and students will also

showcase their skills in sugarcraft, pastry and bread-maldng

which proved to be hugely popular at last year's event. Many award-winning sugar

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Galway City Tribune


Page 2 of 3

pieces will be on display. A new event included in

this year line-up is the "Trainee chef of the year competition"

in conjunction with Cookery School Live. Interested

parties still have a few days left to enter this competition

titled "A Sense of Place". Entrants will be required to create and present two plated

portions of a main course in 30 minutes using seasonal ingredients representative of quality Irish produce. Contact details with a recipe and photograph

of your dish should be sent to [email protected]. Closing date for submission is 5pm, Friday, January 18.

Finalists will be notified via

email by Monday, January 21. The FoodieForum evening

will conclude with a banquet in the Cafe Foyer, GMIT Galway (Dublin Road) campus, featuring

the best the west has to offer. Guests will have the opportunity to taste several courses of amazing local produce

prepared and served by GMIT culinary lecturers and

students while listening some wonderful live jazz.

The Foodie Forum is open to the public and industry and is a ticketed event. It is set to attract a large number of visitors

and in the first instance all wishing to attend the event or the banquet must book via the website www.thefoodieforum.net

In addition, there are a limited number of spaces for craft

producers left in the market.

Those interesed in securing a last minute a ace can e-mail [email protected]

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Galway City Tribune


Page 3 of 3

Visitors and students attending one of the many activities at GMIT's inaugural FoodieForum in the Galway campus last year. This year's

event takes place on Tuesday, February 5. Right: Organisers and culinary arts lecturers Cormac Handy, Colin Gilligan and Jacinta Dalton,

GMIT College of Tourism & Arts.

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Galway Independent

Wednesday, 9 January 2013Page: 31Circulation: 57506Area of Clip: 12700mm²Clip ID: 12727

Page 1 of 1

Twelve steps to a different day Noted for doing things differently and always with a twist, The Twelve in Barna has become one of Ireland's top wedding venues for people looking

for their big day to be 'intimate, special and very different'.

Over the past six years, the hotel has captured the hearts and minds of many as well as winning numerous

awards, including the 'Best New Hotel 2007', 'The Best Boutique Hotel in Ireland' every year, a whole room full of restaurant

and gourmet awards and numerous wine experience

awards for the fabulous West Restaurant at The Twelve.

Situated perfectly, just ten minutes from Galway city centre, on the beautiful

Connemara coast road, The Twelve has 48 boutique

style guest rooms, a Petit Spa, which uses seaweed

products, the Piris BarBistro, Pizza Dozzina, the acclaimed Upstairs @ West Restaurant and Baccus

- its own bakery and

food shop. A lot of thought, love,

consideration and attention to detail has gone into

the design of The Twelve, providing the ideal setting for an elegant, extra special

fairytale wedding for up to 100 special guests.

As part of the great packages on offer, the bride and groom will enjoy

a special menu tasting in 'West' with a reduced rate for their overnight stay before the big day and a wine consultation with one of Ireland's top sommeliers.

The Pastry Chef from the Bakery at The Twelve can create a specially designed

wedding cake for the occasion and offer it as a gift. From an intimate family brunch and a civil ceremony to a sophisticated

cocktail buffet or a grand reception dinner, the team at The Twelve will assist the happy couple

or their bridal consultant from planning to

execution. There are many good

reasons to have your special day at The Twelve,

such as the renowned food and service, the beautiful

setting and of course 'Ireland's sexiest suite: Xll.', but to see all twelve wonderful reasons, log on now to www.thetwelve-

hotel.ie or arrange to call out and the team at The Twelve will be delighted to showcase the hotel's many attributes.

Phone 091-597000, or email enquire @thetwelvehotel.ie

for more.

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RECEPTION EDITFabulous venues and favourite details...

GALWAY GLAMOURJust 10 minutes outside Galway city lies a food lovers'hideaway that's the perfect choice for a gourmetwedding. With 48 boutique style guest rooms, anaward-winning gastro pub, house bakery, artisan pizzaand deli shop and beautiful private dining room for anintimate wedding The Twelve offers a new kind ofluxury. Call 091 597 000 or visit thetwelvehotei.ie

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the twelve press book jan to june 2013

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