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.

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
Food awards............................................................................................................................... 16
Food tourism top priority in the west.......................................................................................... 17
05/06/2013 Galway Independent:
Pins Bar at Twelve awarded AA Rosette......................................................................................19
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
Indie weekend............................................................................................................................ 24
Check out new foods, wines and music at the Twelve's Indies Wine Weekend........................... 25
Bloomin' brilliant BBQs with The Twelve..................................................................................... 26
Local restaurants up for awards..................................................................................................27
27/05/2013 Irish Times:
Search for 'food champions' begins.............................................................................................28
CONFIT DUCK PIZZA FITS THE BILL............................................................................................ 29
THE MAGIC NUMBER................................................................................................................... 30
24/05/2013 Connacht Tribune:
Eight Galway restaurants on shortlist for national honours........................................................ 32
Eight Galway restaurants in the running for national awards......................................................33
Wine and music at The Twelve.................................................................................................... 34
Fairytale weddings at the Twelve................................................................................................35
05/05/2013 Sunday Business Post-Magazine:
Alternative tastes at twelve's Indie Wine fest.............................................................................36
Wine........................................................................................................................................... 37
01/05/2013 Confetti:
DOUBLE DATE............................................................................................................................. 39
-2-

01/05/2013 Galway Now:
Editor's Letter............................................................................................................................. 40
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 Awards
2013........................................................................................................................................... 51
NOTCHING UP THE CLICKS..........................................................................................................56
Croi in partnership with festival to promote Healthy Ways Cookbook and Lifestyle Guide.......... 57
Three more for Twelve................................................................................................................ 59
Three more for Twelve................................................................................................................ 60
The Twelve continues winning streak......................................................................................... 61
13/03/2013 Irish Examiner:
Choc' full of luxury...................................................................................................................... 62
THE SHAPE OF VINS TO COME.....................................................................................................64
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
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
Croi announces partnership with Galway Food Festival...............................................................76
Galway foodies go digital............................................................................................................ 77
Twelve........................................................................................................................................ 79
26/02/2013 Connacht Sentinel:
French wines celebrated in dinner series.................................................................................... 80
Great Irish Foodie Quiz............................................................................................................... 81
Foodie Forum 2013..................................................................................................................... 82
The Twelve awarded top travel accolade.....................................................................................83
CHEF'S TABLE..............................................................................................................................84
12 tempting treats from The Twelve........................................................................................... 85
Lovebomb Surprise..................................................................................................................... 86
-3-

Make it special............................................................................................................................ 87
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
12 tempting treats from The twelve............................................................................................95
26/01/2013 Daily Mail Eire:
THE seaside town of Barna [...]...................................................................................................96
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
Food Forum focus on 'Made in Galway'....................................................................................... 99
Twelve steps to a different day................................................................................................. 102
01/01/2013 Irish Brides:
RECEPTION EDIT.......................................................................................................................103
-4-

06/16/2013 00:00 | The Sunday Times-Eire
Media Source: Press
Page: 24,25
Author: ERNIE WHALLEY
WATER BATH RAISES THE STEAKS
Online article
-5-

06/15/2013 00:00 | Daily Mail Eire
Media Source: Press
Page: 32
Total Circulation: 63,314
Weekend bites
Online article
-6-

06/15/2013 00:00 | Irish Examiner-Weekend
Media Source: Press
Page: 27
Total Circulation: 61,630
Author: 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.
-7-

Irish Independent Tabloid - Weekend
Saturday, 15 June 2013
Page: 6
Circulation: 131161
Area of Clip: 9500mm²
Page 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
-8-

Irish Times-Magazine
Page: 28
Circulation: 96150
Page 1 of 1
TRUECHARACTER
MOandsommelieratTheTwelveTobeasuccessfulhotelmanager
you'vegottobe... apeopleperson,
adesigner,arisktaker,aclairvoyant,
healthyenoughtosurvivewithout
foodandsleepforlongperiodsof
time.
TherearethingsIreallyenjoy
aboutmyjob... exceedingguests'
expectations,theteamwork(mostof
mystaffhavebeenwithussincewe
openedin2007,soweareaveryclose
team),thebuzz,theconstantchallenge
andmeetinglovelypeople.
AndothersIfinddifficult.
people.
.rude
Ialsohaveadegreeinphilosophy
andIamaqualifiedsommelier...I
graduatedasCanada'stopsommelier
in1997fromtheInternationalSommelier
GuildofCanada.TheTwelve
hasbeenawardedWineSpectator
awardsofexcellenceforhavingoneof
themostoutstandingwinelistsinthe
worldeveryyearsince2008.
Attheendoftheday,themost
importantthingis... sayinggoodnight
andwelldonetotheteamforall
theirgreatworkandkissingmyfamily
goodnight.
BeingaFailteIrelandFood
Championis... inkeepingwithmy
philosophyandbeliefinlocal,seasonal
cuisine.
Itgivesmeabuzz... whenit'scrazy
busyandeveryoneishavingagood
time.
ThebestadviceI've
everbeengiven
is... neverstandfor
secondbest.
IfIwasn'tdoing
this.. .I'dbeawine
maker,rallydriver,
soundandlighting
engineerorareally
badrockstar.
Myfavouriterestau¬
rantis. .. TheFrenchLaundryin
Napa,butit'sbeenawhile.
Mydreamdinnerpartyguests
wouldbe... Bono,PhilippeStarck,
Jean-PaulSartre,SigmundFreud,
JimMorrisonandanoldfriendno
longerwithus.
AndI'dcookthem...pasta.In
collegeIwasknownasthePastaKing.
ThingsIalwayshaveinmylarder
are... wine,cheesesfromthelocal
market,olives,JamesMcGeogh's
air-driedlamb(Manon,mywife,isthe
chefathomeandlikemosthusbands
I'vebecometotallyreliantonher).
Butifonlyhadatennertogoshopping
withs. .. I'dbuyArboriorice,
whitewineandmushroomsfora
mushroomrisotto.
Myidealdayoffisspent... web
browsingandreadingpapersthen
polishingthecarandfinishingtheday
withamoviewiththekids.
I'mreallygoodat... dreaming.
IwishIwasbetterat... remembering
names.
Ioftenimaginemyself...climbing
MountEverest.
Notmanypeopleknowthisabout
me,but... I'mquiteshy.
Myguiltypleasureis... watching
moviestill3amwithagreatwine.
Inconversationwith
Marie-ClaireDigby
NextweekendThe
Twelvehotelhosts an
IndieWineWeekend,
withabijoubodyand
soulfestival.food
tastings,Voyatreatments,
silentdisco
winetastingandwine
dinnerinWest
(thetwelvehotel.ie).
FOODFILEMARIE-CLAIREDIGBY
BARBECUEBLISSThebackterraceattheDylan
hotelinDublin4isperfectly
positionedtobeasummer
suntrap,andwhileyou'retopping
upyourvitaminDlevels,you
canalsoordersomeUS-style
barbecue.Themeatsareslow
cooked,for13hours,onahickory
woodfiredgrill,andyoucanhave
pulledpork,beefbrisketor
smokedturkeybreastonreally
goodbriochebuns,for€9.The
buttermilkcoatedonionringsare
exemplary,too.Thebarbecue
menuisservedFridaysand
Saturdays,5pmto11pmandon
Sundays,2pmto11pm.
BOOKOFTHEWEEKMangeTout,byBrunoLoubet,
publishedbyEbury,£25
There'sarathereclecticfeelto
therecipesinMangeTout,the
newbookfromLondon-based
FrenchchefBrunoLoubet,which
makesitarefreshingread.
Frenchbistroclassicsaregivena
lighterfeelandinsomecasesan
Asiantwist,likethissaladof
Chinesecabbage,cashewnuts
andconfitduck-buttheareno
shortcuts;you'llbemakingyour
ownduckconfitforthisone.
COMEINTOMYKITCHENProfessionalkitchensareoften
fascinatingplaces,althoughsometimes
impenetrableforthecasual
cook,whichmakesthecooking
classesatAniarrestaurantinGalway
allthemoreattractive.
JPMcMahon(above),ownerofthe
Michelin-starredrestaurant,is
runninganinterestingselectionof
classes,fromsix-weekcourses(€360)
on"UnderstandingFood",whichwill
coverbeef,pork,fish,poultryand
vegetables,toone-dayworkshops
(€150)ontopicssuchasTheWhole
Hog(June23rd),TheWholeLoaf
(June30th)andTheWholeHen(July
21st),atwhichstudentswilllearnhow
todeboneachickenandcookthe
meatfivedifferentways.Classesare
limitedtosixstudents.Seeaniarrestaurant.ie,
tel:091-535947.
CLOBFORGOURMETGuerrillaGourmetClub,adining
experiencethatpromisestofocuson
thegreatthingsbeinggrownand
madebysmall-scaleIrishfoodproducers
,makesitsdebutintheHibernian
ClubonStStephen'sGreennext
Friday,June21stat7pm.Theclubis
beinglaunchedbyRossGolden-Bannon
-whorelinquishestheeditor's
chairatFood&WineMagazineatthe
endofthemonth-inassociationwith
entrepreneurRobertLeeMulcahy.
DinnerwillbecookedbyGareth
Mullins,executivechefattheMarker
Hotel.Themenu,composedarounda
maincourseofConnemarahilllamb,
readslikearollcallofthebestIrish
produce.Sixcourses,withwineand
beer,cost€75.Ticketsfrom
guerrillagourmetclub.eventbrite.ie.
mm
rruiCHARACTER
s e r i e s
JacobsCreekcelebratesthosewith'
wwwhK:ebDok.com/jucabscreekirel«
;0S&A
eCharacter*lo tindoutmorelogonto
28ITHEIRISHTIMESMagazineIJune15,2013
-9-

Galway Advertiser
Thursday, 13 June 2013
Page: 4
Circulation: 70000
Page 1 of 2
Galwayrestaurants enjoy sweet
taste of success at foodoscars
It was a successfulnight 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,dubbedthe '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 followingon
from the philosophy of
sourcing local sustainable
foodso it's wonderfulto 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 wouldlike
to extend thanks all the
staffin both restaurants for
their trojan work each and
-10-

Galway Advertiser
Page: 4
Circulation: 70000
Page 2 of 2
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 yyAccordingto Padraic Og
Gallagher, president of the
Restaurants Associationof
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 10,000nominations
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 whohave
brought acclaimto the Irish
foodscenefromabroad and
who keep the restaurant
industry thriving at home."
The awards recognise
achievement and
excellenceinthe restaurant
and hospitality industry
throughout Ireland in 25
categories, and celebrate
all aspects of the industry
fromchefsand restaurants,
cafes and gastro pubs, to
food producers, local food
heroes, and cookery
schools.
-11-

Mayo News
Tuesday, 11 June 2013
Page: 27
Circulation: 10229
Page 1 of 2
Experts say food tourism
should get toppriority 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
-12-

Mayo News
Page: 27
Circulation: 10229
Page 2 of 2
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' pyFailteIreland'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.
-13-

Metro-Herald
Page: 14
Circulation: 65000
Page 1 of 1
FOOD NEWS
with Lainey Quinn
TWELVETHIRSTY
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.
-14-

Galway City Tribune
Friday, 7 June 2013
Page: 2
Circulation: 24847
Page 1 of 1
AARosette for
ThePinsBar
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.
-15-

Galway City Tribune
Friday, 7 June 2013
Page: 23
Circulation: 24847
Page 1 of 1
Foodawards
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.YW.W . U.' VA
HOTEL or PUB followed by
the name of the establishment
to 51500. Standard SMS rates
apply.
Barna
-16-

Galway Advertiser
Page: 28
Circulation: 70000
Page 1 of 2
Foodtourism top p
priority in the west
BYEBHANLOUGHLIN
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 foodtourism
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
-17-

Galway Advertiser
Page: 28
Circulation: 70000
Page 2 of 2
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 foodtourism
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
12noon 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 Galwaycity;
as well as exploring
Galway's medieval streets
on foot.
-18-

Galway Independent
Wednesday, 5 June 2013
Page: 28
Circulation: 57506
Page 1 of 1
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.
-19-

Media Source: Press
Page: 24,25
RETRO FEAST FIT FOR FRIAR TUCK
Online article
-20-

Discover Ireland
Page: 3
Circulation: 400000
Page 1 of 1
TOP FAMILY FUN BREAK
The Twelve Hotel, 4*
Coast Road,Barna,Co.Galway
Theperfect 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 & Wine
Page: 10
Circulation: 7815
Page 1 of 1
The food
of loveFor 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 - Weekend
Page: 31
Circulation: 131161
Page 1 of 1
GOODLIBATIONS
Backtoblack
1JUNE2013WEEKENDIRISHINDEPENDENT31
Pinot Noir is high-maintenance
both in the vineyardandin the
winery.Coupledwithitshighquality
andfashionability,PinotNoir
israrelycheap.Maturingthewine
inexpensivenewoakcasksaddsacoupleof
euroto the pricetag as wellas a subtle
pepperyspicinessto the wine'sred-berry
andsavourymeatycharacter.
Whythen do so manycountriestry to
tamethisshrew?Likemostloveaffairs,the
answerliesmorewiththe heart than the
head.PinotNoir,atitsbest,canbeoneofthe
mostsensualandemotionallyseductiveofall
wines.
Itisconsideredalmostabadgeofhonour
for a wineryto producethe technically
demandingPinotNoir.ButPinotNoirchooses
thevineyard.
It isveryselective,preferringtogrowin
coolerclimates.Notsurprisingly,then,that
ocean-cooledtwinislandsofNewZealand
producesomeaccomplishedPinotNoirs.
BecausePinotNoirripensearlyon the
vine,itswinesmaturerelativelyquicklyinthe
bottle.ThismakesPinotperfectfortheimpatient
becauseit expressesitselfso openly
whenyoung.Itisusuallypaleincolourfrom
itsthinblackskins.However,itsdistinctive
^ bouquet,whenmature,hasarichorganH__ic
earthiness,politelyreferredto as
W 'farmyard'.
PretaporterPinot.
11) PINOTNOIR WINE
2011Brancott OPTHI
LEstate,South
WEEK Island,New
Zealand,13.5pc
|j|
Smokyandmeatyaromas.Spiced
redfruitswithawhiffofmocha
tnjNC: deliveredina silkytexture.Light
tannins,socanbeservedcool.
Enjoywiththinslicesofliver
quicklypan-friedinbutterand
glazedwithsherryvinegarand
honey.€14.68atDunnesStoresand
Tesconationwide.
2)PINOTNOIR2010WitherHills,
Marlborough,NewZealand,13.5pc
Vegetalleafyscents.Arefreshingsummer
redwithjuicyberriesandcranberries
to servecoolwithatuna
steakandpiquantsalsatopping.
€17.99atO'Donovan'schainofofflicences,
Cork,andWorldwideWines,
Waterford.InDublin:Vintry,Rathgar;
JusdeVine,Portmarnock;Blackrock
Cellar;ShellsLondis,Maiahide
andHoleintheWall.
3)PINOTNOIR2010Urlar,
Gladstone,NewZealand,14pc
Richcoffee,fudgearomas.
Spicyblack-fruitflavours
andfinishoveranindulgent
creamycoffee
palate.Needsrich,dark
game.€22.99atO'Briens
wineshopsDublincitywide.
Liam
Campbell
WIN!NEWS
TheTwelveHotelinBarna,near Galway,
hoststhefirst IndieWineWeekendon
June21-22,withanotheronNovember
8-9.Itpairs musicwithwine.
TwonightsB&Bplusdinnerwithwines
costs€250per personsharing.
Formoreinformation,call091597000
or visitthetwelvehotel.ie.EJ
4}PINOTNOIR2010Siefried,Nelson,
Zealand,14.5pc
Ripestrawberryaromas.Full-bodied
andpepperyred-berryfruitswith
paprikaandwarmingalcoholfuelled
finish.EnjoywithHungarian
goulash.
€20.99atBrianBarry,Midleton;Mannings
WineEmporium,Ballylickey;
Stack's,Listowel;NewtownOfflicence,
Maynooth,andTheMagicCarpet,
Dublin18.
gfc 5)PINOTNOIR2010Mahi,
gy Marlborough,NewZealand,14pc
JH AricherstyleofPinotNoir
IBexpressedbythegameyandmeaty
|B bouquet.Ripejuicyredberriesare
heldbygentletannins.A
jaHk restrainedstyle,subduedtemj^Mkporarily
byoak.
Servewithstripsofredmeat
H stir-friedwithmushroomsand
PP peppers.
'€22.45-€24.95atPower&Smullen,
Lucanandquintessentialwines.ie
-23-

Galway City Tribune
Friday, 31 May 2013
Page: 25
Circulation: 24847
Page 1 of 1
Indieweekend
The TwelveHotel has just
introduced a new concept,
bringingtogether all the finest
wine tasting notes and musical
notes in an Indie Food
and Wine Weekend, which
willbe held on June 21 and
22. Thispromises to be a
showcase for the best of
everythingalternative, with
an independent, non-mainstream
ethos.
It willfocus on giving independent
wines centre stage,
shining the spotlight on wines
selectedby 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.
Localfood producers taking
part include Galway Bay
Seafoods;Marty's Mussels;
JamesMc Geough artisan
butchers; Beechlawn Organic
Farm;micro-herb and lettuce
grower,Stephen Gould; Crabmeat
supplier Joe Gerilhy;
Scallopsupplier Connemara
Abalone; Blath na Mara edible
seaweeds; Comharchuman
Sliog Eisc Connemara;
Galway Hooker Beer, Solaris
Organic Herbal Teas; and St
Tolasgoat 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.
Stayin touch on
facebook/thetwelvehotel and
www.thetwelvehotel.ie, or
phone 091 597000.
Barna
-24-

Galway Advertiser
Thursday, 30 May 2013
Page: 50
Circulation: 70000
Page 1 of 1
Checkoutnewfoods,winesandmusic
attheTwelve'sIndiesWineWeekendFor lovers of great music,
food and fine wine, Indie
Wine Weekend at The
Twelve hits all the right
notes on June 21and 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 involvea
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&Bwith 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
€250per 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 Independent
Wednesday, 29 May 2013
Page: 31
Circulation: 57506
Page 1 of 1
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'.
-26-

Galway Independent
Page: 19
Circulation: 57506
Page 1 of 1
Localrestaurantsupfor awards
Lorraine O'Hanlon
lohanlon@galwayindependent.com
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 Times
Monday, 27 May 2013
Page: 3
Circulation: 96150
Page 1 of 1
Search
for'food
champions'
begins
ALISONHEALY
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.
-28-

Media Source: Press
Page: 24,25
CONFIT DUCK PIZZA FITS THE BILL
Online article
-29-

Irish Examiner-Weekend
Saturday, 25 May 2013
Page: 45
Circulation: 49096
Page 1 of 2
The magic
number gTheTwelve 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-

Page: 45
Circulation: 49096
Page 2 of 2
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), VOYAherbal
bag massage, ocean essence
wrap and a VOYAorganic
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:
enquire@thetwelvehotel.ie kl
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 Tribune
Friday, 24 May 2013
Page: 13
Circulation: 20702
Page 1 of 1
Eight Galwayrestaurants 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
(BestHotel 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 fifthyear,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.
"Weprovide employment to
64,000people 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 Tribune
Friday, 24 May 2013
Page: 8
Circulation: 24847
Page 1 of 1
EightGalway
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-

Galway Independent
Page: 39
Circulation: 57506
Page 1 of 1
Wine and music at TheTwelve
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.
-34-

Galway Independent
Page: 31
Circulation: 57506
Page 1 of 1
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-Magazine
Sunday, 5 May 2013
Page: 6
Circulation: 44529
Page 1 of 1
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&Bwith 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-

Page: 27
Circulation: 49096
Page 1 of 2
Winewith 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:
enquire@thetwelvehotel.ie.
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-

Page: 27
Circulation: 49096
Page 2 of 2
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.
BESTVALUEUNDER€10 BESTVALUEUNDER€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
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
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
-38-

Confetti
Page: 224
Circulation: 5563
Page 1 of 1
DOUBLEDATE
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," saysYvonne. 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.
-39-

Galway Now
Page: 1
Circulation: 10000
Page 1 of 1
We'vebeen hidingthe remotecontrolandgettingup
offthe coucha littlemorewiththe brighterevenings,
and to helpyoualong,our fitness sectionwillgiveyouplenty
ofinspirationto get movingthismonth.Fromtestingout the
fast diet to findingout whythat stubbornfat around the
middle justwon'tgo away,to puttingan end foreverto our love/hate
relationshipwithexercise, we'vegot itcovered.Andafterallofthat,
you'llneed a treatso be sure to checkout the gorgeous recipes
fromJonathanKeaneat LisloughreyLodge.
covev skoal-
It'sFashion Targets Breast
Cancer Awareness Month and
I hope you'llbe asinspiredaswe
werebythe storiesofthree
Gaiwayladiesand theircourage
in the faceofbeingdiagnosed
withbreastcancer.It'snot easy
goingpublicwithsuchpersonal
experiencesbut thesebravewomen
didso to highlightthe diseaseandraiseawarenessof
the symptomsand forthat,weareverygrateful.
Editor'sLetter
Thismonthwe arefeelingtruly
inspiredhere at GALWAYnow
offices.Inspiredbythe bravery
anddeterminationofour
coverstarSfle Seoige who
talksopenlyabouther battle
withthyroidcanceron page
12.Weweredelightedto do an exclusiveshoot
withthe Gaiwaystarwherewe had a funday
tryingon lotsofclothesandjewelleryand
hangingout inbathtubsinTheTwelveHotel.
Finally,you'llfindallthe coveragefrom
eventofthe year- TheIrishFashion
InnovationAwards2013on page76
- a sneakpeakisbelow!
Havea greatmonth and here's
to a sunnysummerahead!
(jit-a xx
GRAlNNE MCMAHON, Ste05/S IWs,h
EDITOR a
Aw2013
GALWAYnow 1
the fashion
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Galway Now
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Page 1 of 7
FastDiet
Galwav's
Mimmer
Beauty
Treatments
Meetj^nspirifc
GalwavWomenI
YourSummer
^WardrobeCovered
&Budapest
Uncovered!
ISSN 1393-8665
9" 771393 11866016
-41-

Galway Now
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Page 2 of 7
coverstory
oraingto
Afterbattlingthyroidcancer,SfleSeoigedeclaresshe'snowatherhappiest,
enjoyinglifeandsavouringeverymoment.Followinganexclusiveshoot
withGALWAYnow,shesitsdownwithGrainneMcMahontotalkaboutthe
upsanddownsoflifeandtheimportanceofbeingpositive.
PhotographybyDedanColohan0879015294
StyledbyAilbheMcMahon0833479791
Sile Seoige is in great
form. Wemeet the day
after she has completed
the Connemara
Marathon andshe ison
top oftheworldafterrunning
whatisone ofthe toughest
coursesin the country.Sheranin
aidofCancerCareWest,a charity
closeto her heartas Sfle,nowin
goodhealth,isafterbattlingwith
thyroidcancer,whereshe spent
monthsgettingtreatment.Today,
a weekinan isolationroomunder
medicalsupervisioncouldn'tbe
furtherawayfromthe thoughts
ofthe Spiddalnative,whosaysshe
islivinglifeto the maxand counts
herluckystarsthather canceris
inremission."Iwasluckyand fortunate
thatwegot itat the right
time.IwastreatedandI feelincredibly
luckyasit's not always
the case."Sfleisopenand honest
aboutherbattlewiththe disease,
diagnosedaftershe founda lump
on her neck.Itwasa toughtime
forher andher familyandone
thathasmadeher reassessher entire
attitudeto life.Nowin remission,
she describesgettingthe all
clearasa strangeandbittersweet
moment."Irememberthat feeling
goingto myoncologist,he wrote
CLEARincapitallettersand
pusheditacrossthe desk.Iwas
elatedin onewaybut in another
wayI amstillmonitored,itwill
takefiveyearsbeforeI'mall clear.
I feellikecancerwon'tbe part of
mylifebut I don't havea crystal
ball."Tryingto staypositive,she
saysthatduringher treatment
shewasalwaysextremelyhopeful
that shewouldbeatthe disease.
"Itwasat an earlystageandIwas
on a lowerend treatmentso the
prognosiswasgoodandI feltlike
thiswaspositive.Still,yourmind
hasa hugepart inbeatingit.It
wasneverasdramaticas 'I'm
goingto dieand nowI'mnot'. I
neverallowedmyselfthatitwas
goingto beatme."
Sflehadto battlewiththe disease
asone ofIreland'sbestknown
personalities,whichshe
describesasdifficult,particularly
withthe weightgainthat came
handin handwithlosingher thyroid.
Nowbackto fullstrengthand
enjoyingherweekendradioshow
at Newstalk,inadditionto doing
somefreelancevoiceoverwork,
Sfleadmitsthatthistypeofbroadcasting
suitedher duringher illness
asshe didn'thaveto focuson
her appearanceto the samelevel
asshewouldhaveifshe hadbeen
on screen."Myconfidence H
16 | GALWAYnow May2013
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Galway Now
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Page 3 of 7
"Wheityou're
sickyourealise
howprecious
lifeis."
Si'le on Galway: "Whenpeopleaskwhatit isaboutGalway?- It'sthesummer,theArtsFestival,theFleadhandtheRaces.Ithinkpeoplearechilledand
smilinginGalwayduringthesummer- it soundsfairytalebutit'salovelyrelaxedtownfeelinagoodsense.It'sthecharm.Galwayissocosmopolitanbut
there'sanunderlyingbohemianvibewhichissoeasytoaccessandpeoplefeelwelcomecomingin.Maybethat'swhymostpeoplefeeltheyfit inhere."
Bastyanbikerjacket
€295,EnzoAngiolini
shoes,€165from
BrownThomas,ring,
Pesavento€446from
Hartmanns,jeans,
Sile'sown
May2013 GAlWAYnowI 17
-43-

Galway Now
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Page 4 of 7
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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Galway Now
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coverstory
Hi ~ H
, f
iMk.
"I'mtalkingtopeopleabout
ideasagain.Whetheryou
makeitfromthosemeetings
toTVisanotherstory."
tooka diveas I put on weight
Iwastiredand it [weightgain]
zappedmyconfidence.Radiowas
idealin that sense,asI didn't have
to worryaboutcameraangles.I
let myvoicedo the workand not
mybody."Now,a scaron her neck
isthe onlyevidenceofwhatshe
hasbeen throughbut it issomething
that Sileisproud ofand reluctant
to disguiseon the dayof
ourshoot,sayingitis"partofher".
Challenges
Shebelievesshe isinbetter health
thanshewasbeforeher diagnosis,
due in part to her newfoundpassion
forrunning,whichhas
helpednot justher physicalrecovery
but alsoin keepingher mind
clear."WhatI'verealisedit that
itsgreatformyhead.WhenI can
switchofffromemailsand my
phone,I feelso muchbetter."She
isalsoconstantlyup fornewchallenges,
manyofwhichinvolve
running,andaftertakingpartin
a 10kmrun beforeChristmas,
Silegathereda teamofabout20
to do the ConnemaraMarathon
May2013
andwhileitwasenduring,the end
resultwasworthit."CancerCare
Westiscloseto myheartwith
everythingI'vegonethroughpersonally.
Itwasgreatto comehome
and takepartin aneventthat's on
mydoorstep."
Beatingthe diseasehasgiven
Sflegratitudeand she isina good
place."Itgaveme a newloveand
appreciationforlife.Iverbalise
nowto peoplethat Icare.I still
makea pointofsayingto people
whattheymeanto me.Myrelationships
havebecomemoresignificant
and lifeispreciousandlife
isbrilliant.I feelat peacewithmyself
andstrongernow."AndSfleis
lookinggreat.Sheisperhapsat
her slimmestyetbut admitsthat
her weightfluctuates.'Atmy
smallestI wasa size8 but it wasa
generous8.AtmybiggestI wasa
14or borderline16ifI'm honest.
Lifegetsin the way!"Atthe moment,
she iseatingwelland exercising
regularlybut isn'tdepriving
herselfoffoodto stayingood
shape."Iadorefood,I
savourit andit's to be devoured.
Sometimesit's a
greatsourceofcomfort."
ButSfledoesworkhardat
stayinginshapefollowing
the weightgainbrought
aboutbyher treatment.
'Atthe momentI'mworking
on it, I'm notgoingto
lie.Iwouldliketo keep
whereI'mgoing.I eat
healthily,eat myporridge
forbreakfastand
saladforlunchbut I'm a
divilforchocolateand
lovemyglassofwine.
Youcanworkout in the
gymbut youhaveto
workat whatyoueat as
well.Forme,exercise
hasbeen fantasticfor
headspaceandfor
confidence.Ithelps
me stayon track."
Sheddingthe
weighthasn'tbeen
rapidshe admitsbut
improvingher
healthhasalways
been the main
focus,whichinvolveseatingwhole
foodswherepossibleandavoiding
processedfoods."I'mmoremindful
ofnot havingdiet drinksand
eatingfoodthatare ascloseto out
ofthe groundaspossible.My
weightlosshasbeen slow.Diets
don't workand there's no magic
pill.Whenyougo throughsomething
likeI have,youwantto look
afteryourbody.I'm tryingto be
awareofnourishingmysystem.
I canletlooseand havea glass
ofwineor dessertfromtimeto
timebut our healthisthe most
importantthing.We'reso busy
withour livesandwe need to be
moremindfulofwherewe'reat.
Whenyou'resickyourealise
howpreciouslifeis."
Sflehasperhapsbeen through
toughertimesthan mostat 34
yearsbut she ispossiblyin one
ofthe happiesttimesofher life
rightnow."Iammuchmorein
tune withwhereI am now.I've
realisedthatI'm highlyflawedbut
mostpeopleare.I havea lot to
GMWAYnotv| 19
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coverstory-
workon inmyself.I'verealised
thatit'sok to notbe greatat certain
thingsand notknowthe answers.
I'mlearninga lot.
Self-reflectionisreallyimportant.I
do itallthe time."Shecreditsher
workat Newstalkashelpingher
staytrue to herself."Theradio
showisgreat.Itallowsmeto be
myselfandit'shugelyliberating
forme.I amgettingto meetreally
interestingpeople.TVandradio
areverysimilarandverydifferent.
Youdon't haveto worryaboutall
theotherstuffthatgoeson inTV
- there'shair,lighting,camera
shotsandallthat takestimeand
effortbeforeyousaya word.
That'sallgonewithradio.Itcuts
througha lotofthat.It'smuch
moreimmediateandmuchmore
intimateasanexperience."She
likesthe factthatgueststend to
be morerelaxedoffcameraand
thevarietythe showoffersfrom
lifestyleto humanfocusstoriesto
funtopics."Itdoesn'tfeellikework
anditsetsmeupfortheweekend."
Despitethis,Sflehasn'truledout
a return to thesmallscreen,even
withthe cutbacksinthe Irishtelevision
industry."Inthisbusiness,
you'realwaysopento moreopportunities.
Therealityisthatevery
industryhasbeenimpactedwith
the recessionandthat thingsare
tough.InTVandradio,it's taken
itstollaswell.There'snotas
muchworkastherewas."Although
she's intalksabouta return
to TVitisnot asfasta
processasmostpeopleimagine.
"I'mtalkingto peopleaboutideas
again.Whetheryoumakeit from
thosemeetingsto TVisanother
story.Somethingcommissioned
thisweekmightnotmakeitto TV
forayearanda half.It'sa longer
andslowerprocess."Butifsheis
to do a TVshow,Silesaysshe
wouldn'tsayyesto justanything.
"It'sfindingthe rightthing.I'm
notgoingto sayyesto anything.
It'saboutmakingthe rightchoices
andbeinghappyandcomfortable
andproudofyourdecision."
CancerCancerhashada profoundeffect
on Sile.Shesaysshe ismoredown
to earth,valuesher lifemuch
moreso thanbeforeher diagnosis,
andfocuseson surrounding
herselfwithpositivepeople."I
surroundmyselfwithpeoplewho
Ifeelbenefitmylifeand Ibenefit
theirs.I'vehadto do a cullin
everyareaofmylife,"sheadmits,
adding,"Somepeopleare not
rightforyou.Youknowthatfrom
howyoufeelin theirpresence.If
youfeeldrained,it's nogoodfor
youand nogoodforthem.Everyone
goesthroughtoughtimesand
to be a true friendyouhaveto
stickbythem.Butiftheytake
morethanwhattheybringto your
life,it'sprettyclear.Lifeisprecious
andour timehereisprecious.
I'veonlybeenawakeningto
itin thelastfewyears,andgoing
throughcancerI'vebeendoingit
again."Notone to seekpityor ask
the question'whyme?'shebelieves
keepingpositiveiskey."We
allgo throughcertainthingsand
thereisa certainamountofwallowing
youneedto do.Unlessyou
cansnapout offeelingsorryfor
yourself,that's a scaryplace- if
youstaytoo long,youbecomea
victim.Youhaveto accept M
20 | GAWAYnow May2013
-46-

Galway Now
Page: 16,17,18,19,20....
Circulation: 10000
Page 7 of 7
coverstory
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
vibewhichusuallyendsup injammies
witha glassofwine,"she
laughs.Galwayisa placeshe most
looksforwardto returningto. "I
appreciateit morethanI everdid.
Whenyoucomebackyourealise
howspecialit is,I savourevery
momentwhenI'm here.Galwayis
a placewhereyoubumpintopeople
youknow.Youdon't get that
in Dublin."
Sileislookingforwardto whatever
lifebrings.Shedoesn't have
a planandsaysshe prefersliving
in the short-term."I'ma lotmore
groundedthanI'veeverbeen.I'm
a lothappierinmyselfthan I've
everbeen.I don't knowaboutthe
future.Asbeingswehaveto think
aheadbut the truth iswe haveto
enjoywherewe'reat rightnow.
Weekto weekdayto day,I takeit
one step at a time.I don't havea
greatmasterplan.Lifehastaught
me thatyoudon't knowwhat's
aroundthe corner- goodbad or
indifferent.I'vesharedmylifewith
brilliantpeopleandthey'vebeen
thereandnot there forvarious
reasons.It mightbe plainsailing
nowbut whoknows.WhereI'mat
rightnowisbrilliant.I feelbrilliant
and positiveandhavea newlove
forlife."
ShenanigansWithSflebroadcastson
NewstalkonSaturdaysfrom12- 2pm.
HomeWithclosefriendsandfamilyhere,
shecomeshometo Galwayat
everyopportunity."I'vebeen
homeeveryweekendbartwoin
the lastfewmonths.Galwayis
home,myclosestfriendsarefrom
here."Timespentin Galwayis
,,., „ usuallyrelaxedand involvesdin-Hairby GillianBrowne, '
Yourells.Makeup by
ner partiesor simplethingssuchRachelO'Donneiisenior
asgoingforcoffeeor walkingtheMACmakeup artist. , ,
prom. I tend to go home,go toPhotographedor location
Spiddalanddo a lot ofhousevis-atSuiteXilatlheTwelve. r ,
WiththankstoFergusand
its.I tendto eat at friendshousesalltheteamatTheTwelve
ancjjt>sn,ceto be downancJhangfortheirhospitality.See , °
thetweivehoteUe
out. I likethe relaxeddinnerparty
whereyou'reat.Sometimeslifeis
great,sometimesit'snot.Nowit's
upto mehowIchooseto reactand
nottobe avictimandtoworkhard
nottoletitswallowmeup.Idon't
haveit allfiguredoutandI'mnot
perfect.Istillstrugglewiththings
andweallhaveourdemonstobattle.
Acknowledgingthemishalfthe
battle."Butshealsobelievesthat
youhavetoallowyourselfbevulnerable
attimes."Itoneoflife's
truestrengths,I finditagreattrue
quality.Byacknowledgingityou're
acceptingwhereyou'reat.Things
canaffectpeopleatanyage.I remember
feeling'poorme'atbad
timesbutthenI thoughtthisisn't
goingtodo meanygood."
22 | GAWAYnow May2013
-47-

Image Interiors & Living
Page: 97,131
Circulation: 12717
Page 1 of 2
COMPETITION
HOW TO ENTERTobe inwith a chanceof winningthisstunning
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Question: Where in Galway is The Twelve Hotel located?
The Twelve Hotel isjust twelve
minutes from Galwaycity centre
in the charming villageof Bearna,
at the gatewayto beautiful Connemara.
Boasting cool modern decor and a warm
welcome, The Twelvehas consistendy
scooped awardsand accoladessince
opening its doors in 2007 including
winning Best Boutique Hotel at the
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in Ireland, and Trip Advisor's Most
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Yourhome for the two-night break
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ultimate romantic bolthole. An open
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The prize includes a botde of bubbly
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Suite XII, breakfast on both mornings,
dinner on one evening in The Pins
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second evening in West restaurant. You
will also enjoy a wine tasting classwith
general manager Fergus O'Halloran, one
of Ireland's most talented sommeliers,
who has won the WineSpectatoraward
for fiveyearsrunning, as well as a pizza
masterclasswith lunch in their unique
pizza kitchen, Pizza Dozzina. And if that
wasn't enough, one of you will be treated
to an indulgent Voyaseaweed bath while
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-48-

Image Interiors & Living
Page: 97,131
Circulation: 12717
Page 2 of 2
MAY/JUNE2013€3.95 IRELAND'IreEST READ INTERIORS MAGAZINE
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-49-

Tuam Herald- Extra Supplement Weekly
Thursday, 18 April 2013
Page: 6
Circulation: 8482
Page 1 of 1
here's best to eat inthe West?
GALWAY'Sonly Michelin Star restaurant Aniar has won Best Restaurant in Co Galway at the Connacht Regional Final ofthe
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 ofthe Restaurants
Association of Ireland Adrian Cummins.
SI0?' '?0V: m.- 'o -f '
m - JMmam
LISLOUGHREYLodge 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
YewTree
Leitrim -Shamzuri Hanifa, The
Cottage
Mayo -Philippe Farineau, Mount
Falcon
Best Restaurant
Galway -Aniar
Sligo -Eala Bhan
Roscommon -The YewTree
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
-50-

Western People-Western Sport supplement
Tuesday, 16 April 2013
Page: 16,17
Circulation: 14166
Page 1 of 5
Top Restaurants in Connacht announced at Santa Rita/ Life Magazine
Irish Restaurant Awards 2013
CafeRua scoopsthe Best
Casual Dinning AwardCAFE 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.
Wenow 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.
-51-

Page: 16,17
Circulation: 14166
Page 2 of 5
Mayo'screamof
the cropWiMOUNT 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 270restaurant 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.
"Wecelebrate 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 Weprovide
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.
-52-

Page: 16,17
Circulation: 14166
Page 3 of 5
pWilde'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
scurrey@harmonia.ie
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
-53-

The twelve press book jan to june 2013

The twelve press book jan to june 2013

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