Rachel Allen to host cookery demonstration in aid of Tallanstown NS

Tallanstown National School Parents’ Association will present a cookery demonstration with top chef Rachel Allen on Thursday April 16^th in the Nuremore Hotel in Carrickmacross.

The event has been organised in aid of the school building fund, with tickets now on sale priced €25. The event gets underway at 8pm, with a wine reception from 7.30pm.

Tickets are available from Tallanstown NS, The Nuremore Hotel or by calling 087 6962295 or 087 2816111.

There will also be a stand in Super Valu, Ardee, from 4pm to 7pm today and in the Marshes Shopping Centre from 12 noon to 6pm on Sunday and at the Louth Point to Point Races in Tallanstown from 1pm that day too.

Riva launch new Gourmet Outside menu

Riva in Earl Street are launching their new Riva Gourmet Outside menu today.

As well as offering corporate catering solutions, canape parties and a BBQ chef for outdoor cooking during the summer months, there is also a new take away menu with the option to call orders in for collection.

As well as fresh juices and breakfast on the go, the new menu also offers a range of mains, gourmet sandwiches and sweet treats all at reasonable rates.

Be sure to call in to check it out for yourself.

For further details call 042 9354578.

Clodagh McKenna’s TV show to focus on Carlingford today

Top chef Clodagh McKenna’s TV series Fresh From The Sea is airing all this week on RTÉ and today’s programme features Carlingford.

Clodagh will be in the peninsula village harvesting mussels and oysters and speaking to locals on how the area became so well known for its seafood.

Check out the show today on RTÉ One at 3.40pm.

Ghan House to host cookery demonstration in April

Ghan House

Ghan House in Carlingford will be hosting a cookery demonstration with their two AA Rosette chefs on Sunday April 6^th at 4pm.

The demonstration will be followed by a buffet dinners with wines to match each course.

Chefs Stephane and Allan will demonstrate how to cook a variety of starters, main courses and desserts which will then be served as a three course buffet dinner with a choice of wines matched to each course.

Stephane and Allan will also be joining you for the informal dinner to talk through any questions you may have and offer advice.

Admission is €55 per person including cookery demo, dinner and wines or €45 per person for cookery demo and dinner without wines.

Packages are also available to include accommodation and breakfast.

Call 042 937 3682 for more information or to book your place.