The G Hotel, located on the edge of Galway city with its Philip Treacy designed interiors isn’t just a stylish place to stay, it has gained a reputation as a gourmet destination.  Head chef, Regis Herviaux and Stefan Matz who is executive chef of The G and  sister hotel Ashford Castle are totally dedicated and passionate in their cooking which is complimented by excellent service and natural, unassuming hospitality.  Stefan who is a native German has lived in Ireland for over 20 years and has received more than 20 awards and accolades, including a star rating in the Michelin Guide to Great Britain and Ireland. Stefan has also featured more than once on screen and has been a guest on the Afternoon Show.  Stefan’s most recent accolade is being named as ‘Best Chef’ in Ireland in the Ireland Good Eating Guide.


Stefan Matz along with Nevin Maguire and Kevin Dundon cook for 700 guests at the Irish Restaurant   Industry’s largest and most prestigious event of the year “2010 Irish Restaurants Awards”.

Connemara Smokehouse were recently invited to participate in “A taste of the West” at the G Hotel. The food is a celebration of the producers and the produce from the West, the sea and land. Before each course, each artisan producer introduced their wares and each course was accompanied by wines supplied by Frank Kineen of Vineyard Wines.

First up was Connemara Smokehouse Smoked Tuna Served Warm and Cold introduced by Graham Roberts…

© Connemara Smokehouse Limited

Chilled smoked tuna & pear gateaux, white wine and cabbage soup with crisp tuna tuille, warm tuna & leek oat crumble

Next was Crisp Abalone, Creamy Barley and Fresh Basil supplied and introduced by Stephane Griesbach of Gannet Fishmongers.
© Connemara Smokehouse Limited

Creamy barley of poached abalone & basil, deep fried abalone in basil tempura

James McGeough of Connemara Fine Foods introduced Organic Connemara Lamb, Black Olives, Butter Beans and Caramelised shallots
© Connemara Smokehouse Limited

Braised lamb on creamed butter bean & olive, slow roasted and char grilled silverside on chunky chip, roasted topside on fondant potato with caramelized shallot, olive crusted rack on crushed potato & green bean

Finally, desserts with Paul’s Goat Cheese, Granny Smith Apple and Lemon Balm introduced by Paul Keane of Bluebell Falls Goats Cheese
© Connemara Smokehouse Limited

Chilled goats cheese cake with apple glaze, warm goats cheese souffle with apple sorbet centre,           sweet goats cheese & lemon balm crème brulle with crisp apple, lemon balm scented white chocolate & goats cheese mousse

After this fine culinary feast, General Manager Damien O’Riordan introduced the restaurant team from behind the scenes, 10 young,talented and eager chefs led by Stefan and Reggie. The whole waiting team make you feel right at home from the moment you arrive and the restaurant manager, Orla Colleran can only be described as excellent, everywhere she should be, she is and seems to be everywhere else too.  The whole team throughout the hotel just gel together in seamless perfection and demonstrate their hard work and dedication to excellence.

© Connemara Smokehouse Limited

 The G Team

The G Hotel gastronomic getaway, Thursday March 3 and Friday March 4, is a fantastic excuse for foodies to sample an epicurean menu in the award-winning restaurant Matz at the G, as well as getting a professional cookery lesson and some of the finest local producers will be on hand to introduce their products.  Some will also be available to chat after the meal on Thursday about any questions people may want to ask about their respective trades. One such producer is husband and wife team Graham and Saoirse Roberts of The Connemara Smokehouse who are avid foodies and have enormous pride and obvious passion for their work. They will be delighted to talk with like minded people and explain what goes into everything they do.  The two-night package starts at €225 per person sharing for the weekend.