My wife and I recently acquired our latest kitchen gadget, the Halogen Oven. I must say it really is the best thing since sliced bread!!! We use it all the time, it’s so versatile and cooks in no time at all-it even has a self clean mode!!!
Just two more sleeps until the 14 new lodges open at The Killyhevlin Hotel & Lodges
I got a sneak preview when my wife, two daughters and I spent an amazing two night break at the hotel over St Patrick’s day weekend. We were celebrating the youngest daughters 5th birthday on the 18th. We had a wonderful evening meal and breakfast in the Kove restaurant (included in the package), full use of leisure facilities and enjoyed the spacious room and well kept gardens!! You can read my reviews on The Killyhevlin Hotel and Lodges, The Kove Restaurant , The Boathouse Grill and Bar and Spa at Killyhevlin in Tripadvisor.
The brand new lodges were in the middle of construction/finishing when I was shown around by the acting manager Aiden. The investment was £1.4 million and the spec was impressive albeit in its semi finished state. The views are spectacular as lodges are right on Lough Erne and each with their own berth. This is an impressive under taking by Jacqueline Wright and Leigh Watson the Directors of the Killyhevlin Lakeside Hotel and by Lee York of Elliott York Partnership the architect.
Each lodge has a decked area, car parking and all mod cons including complimentary wifi. Prices start from £550/week. There is the opportunity to avail of the leisure facilities and dine in the hotel and use the bar also. I will have to make a trip to see the finished lodges!! Best wishes on the launch.
My wife, two daughters and niece were invited by Cosmo to come and try the pancake machine before Pancake day. Unfortunately the machine was not fully functional but we had a feast anyways!!
I got to meet the GM Tony and Head Chef Ken who gave me a tour of the restaurant and behind the scenes. It’s really a slick and well run restaurant with lots of choices. Tony and Ken have lots of ideas to drive this place forwards so watch this space.
The kids had their food but were more interested in dessert, whilst my wife was happy with salad, squid and prawns. I on the other hand had a bit of everything and now need a long lie down!!! My favourite was the dim sum and duck with pancakes.
Tony was also telling me that the restaurant employs upto 60 staff and that they comply with all hygiene and allergen policies. There are cards above the dishes which list the 14 allergens, so one always knows what one gets!!!
My 4 year old and I popped in to Tony Roma’s for a bite to eat and had an amazing lunch. She wanted chicken bites with chips and milk, I had scampi and salmon piccata served with garlic potato cubes and mushrooms. To wash it down I had water.
The service was first class and staff very friendly-remembering us from last time we were in!! My little one was chatting to everyone and she even cleaned a table!!!! There are several menus to avail from and different promos on different nights.
The food came out promptly and portion sizes were big-we just managed to finish the meal and drinks…….and then there was dessert, well we had that packed and will share with my wife and other daughter!!!!
The chicken was cooked well and skinny fries with skins, served with Bbq sauce (my daughter wanted ketchup!!). My salmon and shrimp was meaty, juicy and full of caper, cheese and lemon flavour. Just right amount of garlic in the spuds and mushrooms were great. Excellent as usual. All for £30 which I had vouchers for, thanx to all the staff!!!
FREE BREAKFAST FOR BELFAST: KINGSMILL TO FEED THOUSANDS OF HUNGRY NI SHOPPERS NEXT WEEK
Today, National Toast Day, Kingsmill announces brand new loaf ‘Kingsmill Super Toasty’ and plans to feed thousands of hungry Belfast visitors in the coming weeks
Kingsmill Super Toasty is a brand new toasting product with a unique recipe from Northern Ireland’s leading bakery*, that offers consumers their ‘best ever toast or their money back’ (T&C’s apply). To celebrate the launch, Kingsmill will feed the ravenous shoppers of Belfast next week by giving out free toast at key Belfast city centre location, Victoria Square.
The Kingsmill Super Toasty team will start in Victoria Square on Saturday 4th March treating the peckish passers-by to some delightful and deliciously tasty free toast.
The loaf has been designed specifically to create the perfect slice of toast. Its recipe is unique and the baked loaf is slightly thicker (than thick slice toast), combining to deliver the optimum slice of delicious, warming toast – light and crispy on the outside and soft and pillowy on the inside.
Allied Bakeries Senior Brand Manager, Elva O’Connor, said, “With National Toast Day taking place on Thursday 23rd February, it’s the ideal time for Kingsmill to launch Super Toasty for toast lovers to enjoy on the day. Toast truly is one of life’s simple pleasures and we’re excited to bring this new loaf to not just the shelves but also straight into to the hands of the public. “
Recent research** conducted with main grocery shoppers in Northern Ireland concluded that NI is a nation of toast lovers:
· Almost half of us (42%) enjoy toast every day, with 91% consuming this simple pleasure on a weekly basis
• Nearly three quarters (69%) said Kingsmills’ new innovative product would be right up their street, with a whopping 82% saying they felt it would be suitable for the whole family, every day.
• White bread is still the people’s champion – three quarters (75%) buy it regularly and enjoy it as toast
Super toasty is now on the shelves of major supermarkets and independent retailers with an RRP of £1.25.
My wife and I were really fortunate to attend an Italian cookery school/demo and meal on Tuesday evening past at Daniels at Tweedies.
It was an intimate evening, the restaurant was closed so it was just 14 of us lucky folk to be given a masterclass in Italian food- mainly pasta and dessert. Daniel and his assistant started with Panacotta-he used cow gelatine (so we couldn’t have any as we don’t eat beef), but it looked and tasted amazing Ibwas told!!
Then Daniel demonstrated how easy it was to made fresh pasta, which has a working time of 10 mins and cooking time of 3 minutes. He made beef cheek ravioli but I had pork in mine and my wife went for the mushroom pasta.
Then Daniel showed us two ways of making carbonara- the traditional and the Norn Irish way. Traditionally the pasta (tagliatelle) was cooked for 3-4 minutes in boiling salted water before draining and adding some olive oil, two egg yolks per person and Parmesan to the cooked bacon/Lardon pieces. The Norn Irish way is just add cream to the bacon, reduce then add pasta. Obviously the traditional one tasted best!!!!
Our whole meal was amazing and Daniel added a chocolate parfait then a creme brûlée for the dessert and camomile tea to finish. It was a great evening, met some lovely people, staff were great and food delicious!!! Definitely worth finding.