Behind the scenes at a five star – the g in Galway

Their "g is for Gourmet" dinner mirrored their overall policy in sourcing as much food as possible from local producers - the lamb was from local farms, scallops and prawns from Gannets in Galway, salmon and beautiful smoked tuna from Graham and Saoirse Roberts' Connemara Smokehouse and cheese from Keane's Bluebell Falls herd of goats.


Survival Solutions – Gastronomic Getaways

At Galway’s five star g hotel, for example, General Manager Damien O’Riordan, Executive Chef Stefan Matz and Head Chef Regis Herviaux recently welcomed guests to a press event which featured Connemara Smokehouse smoked tuna, Connemara Abalone (deep fried and served with a divine barley and basil ‘risotto’), McGeough’s of Oughterard organic Connemara lamb done three ways, and a delicious Bluebell Falls (Co Clare) goats cheese and apple dessert.