Go Wild Magazine http://gowildmagazine.com The Wild Atlantic Way Experience Thu, 07 Jun 2018 18:40:36 +0000 en-GB hourly 1 https://wordpress.org/?v=4.9.8 The Power Behind Go Wild Magazine http://gowildmagazine.com/power-behind-go-wild-magazine/ Sat, 02 Jun 2018 08:45:56 +0000 http://gowildmagazine.com/?p=2461 The Power Behind Go Wild Magazine The Go Wild Food Experience team is excited to be travelling to China this month after working hard to get the latest the ‘Best in Ireland’ title ready for the Gourmand International Cookbook Awards.   Ahead of the big event, Go Wild spoke to its founder and publisher, Robert […]

The post The Power Behind Go Wild Magazine appeared first on Go Wild Magazine.

]]>
The Power Behind Go Wild Magazine

The Go Wild Food Experience team is excited to be travelling to China this month after working hard to get the latest the ‘Best in Ireland’ title ready for the Gourmand International Cookbook Awards.

 

Ahead of the big event, Go Wild spoke to its founder and publisher, Robert Power.

 

Tell me about your career background before you set up Go Wild.

Prior to setting up Go Wild Magazines, I worked with Hopkins Communications as their Business Development Manager in Limerick and before that I was the Sales Director for the Limerick Leader newspaper for five years.

What was your inspiration to go out and set up Go Wild?

I believed that the brilliant, creative concept of the Wild Atlantic Way deserved its own high quality glossy magazine. When the team at Failte Ireland announced the creation of the Wild Atlantic Way route, I knew instantly that I wanted to be the one who would develop a quality magazine for visiting and domestic tourists to discover its wild enchanting beauty.

How has Go Wild grown from one title to several in just a few years?

I started with a tourism issue on the Wild Atlantic Way, and quickly saw the opportunity to add a Food Experience title to highlight the brilliant chefs and restaurants along the coastline. Every year we try to add a new title and this year we are bucking the trend and adding 4 new titles, Go Wild On the Lakes, Go Wild Food East Coast and two more titles to be announced shortly. By the end of 2018, we should have seven individual niche magazine titles including a Gastronomy Spain issue.

Tell me a bit about the team you’ve built to help you get these magazines out there.

Yes, we have been blessed with working with great people from the start: our cool and amazing designer for every title, Dave Curtin; our distributor and logistics genius, Ed Allen; our gorgeous food editor, Jessica Thompson (she paid me to say this!) and others such as Niamh Murphy ETC, Michelle Mc Donogh, Jo Lavelle, my darling wife Cleo in accounts, my ever hard working son Jason and my daughter Louise, and other contributors who have helped and motivated us to keep us going.

How do you feel about Go Wild: The Food Experience being ‘Best in Ireland’ and one of only five global finalists in the Gourmand Cookbook Awards?

I’m blown away that our little team is being recognised for producing a great magazine product.

How would you feel if Go Wild does win the award?

I will be a very, very proud Irishman and the award will simply highlight the fact that Ireland is an amazing food destination for worldwide tourists to visit and enjoy.

Tell me a bit about the title(s) you’re launching outside of Ireland?

Now that we have established our magazine titles in Ireland, I saw an opportunity to create a Gastronomy magazine for the Costa Blanca region in Spain as they have a similar food ethos to Ireland. We are also looking at Portugal and the UK for similar title opportunities.

Any parting remarks?

Just to say thank you to all of those who nominated us for the award; thank you to Gourmand International for choosing us as the Best in Ireland and as a world finalist. And finally, to every chef, restaurant and food producer who has graced our pages: thank you for your support.

The post The Power Behind Go Wild Magazine appeared first on Go Wild Magazine.

]]>
http://gowildmagazine.com/2457-2/ Sat, 02 Jun 2018 08:40:53 +0000 http://gowildmagazine.com/?p=2457 New Fáilte Ireland Strategy Aims to Change Overseas Visitors’ Perceptions of Irish Food & Drink By Kevin O’Sullivan The Food and Drink Strategy 2018-2023 says food could help grow tourism revenue by €400 million over the next five years. Fáilte Ireland is to implement a new five-year strategy which aims to provide international visitors with “immersive […]

The post appeared first on Go Wild Magazine.

]]>
New Fáilte Ireland Strategy Aims to Change Overseas Visitors’ Perceptions of Irish Food & Drink

By Kevin O’Sullivan

The Food and Drink Strategy 2018-2023 says food could help grow tourism revenue by €400 million over the next five years.

Fáilte Ireland is to implement a new five-year strategy which aims to provide international visitors with “immersive experiences” centring on Irish food and drink.

Underpinning the strategy will be changing people’s perception by re-positioning Irish food and drink “from being a pleasant surprise to becoming one of the compelling reasons to visit Ireland”, according to Fáilte Ireland’s commercial development director Paul Keeley.

While food and drink is already an intrinsic part of the Irish tourism experience and provides a memorable experience for many visitors, prior to coming to Ireland their expectations are lower, Mr Keeley said at a briefing on Thursday on the strategy earlier this year.

Produce

“We undoubtedly have the product and expertise, we have the natural produce, fresh ingredients and great fish and meat but we need to ensure our food and drink offering gains a global reputation that matches the reality on the ground,” he said.

A pattern of seven years growth in tourism earnings “cannot be taken for granted”, Mr Keeley said. And while 2017 would be confirmed as a record year, building sustainability and ensuring the industry was recession proof was needed, he added.

Sustainability in the broader context was reflected in the demand by major conference organisers that they be located in sustainable cities. Being sustainable was also critical to winning consumer confidence. Likewise, visitors – especially millennials – wanted to be judged by their experiences rather than possessions, and that included holidays they took.

The strategy seeks to increase the number of Irish tourism businesses engaged with development initiatives to ensure food and drink is “a truly immersive, cultural experience”, while increasing and enhancing awareness and perception of Ireland’s food and drink offering abroad.

The Food and Drink Strategy 2018-2023 says food could help grow tourism revenue by €400 million over the next five years.

“As part of this, we need to ensure our visitor attractions use local foods to deliver an offering representative of the place,” Mr Keeley said, “We need to enhance our national menu in areas such as the Irish Breakfast, support pubs in bringing authentic experiences to life and assist the tourism industry in tailoring Ireland’s local food story.”

Destination

Fáilte Ireland food tourism officer Sinead Hennessy said that when it comes to food prevailing stereotypes were far from current reality. Pre-visit tourists did not really consider Ireland to be a food destination and came with low expectations: “In contrast, after their visit, they expressed praise for the quality of Irish food.”

They generally did not, however, view the range of food as extensive, she added. They pointed to a “distinct lack of fish” and a prevalence of chips on some menus.

She underlined, none the less, the strides over recent years in the quality of Ireland food and drink offering, which was evident from the existence of 16 whiskey distilleries, more than 60 micro-breweries, 15 gin distilleries, over 2,400 restaurants (including 12 Michelin-starred properties) and 7,000 plus pubs. In addition, there were over 60 food festivals, 160 farmer markets, 40 cookery schools and 27 “active food networks”.

Food and drink enabled tourists to “get under the skin of a place”, Ms Hennessy noted, while the strategy’s aim was to move from a “well-intended” offering to “consistency delivered”, and to help businesses increase the probability of them encountering a high quality experience.

The report notes weaknesses in the sector, including poor knowledge about Ireland’s food heritage; “the story of Ireland as a place with great food and drink experiences is not being articulated well, if at all”, and restrictive legislation surrounding the sale of craft beers, gins and whiskeys.

It also cites a lack of good quality food offerings in many high-density tourist sites and some accommodation sectors; an absence of or weak food in pubs, and lack of understanding “of the value of improving and localising the food offering”.

 

The post appeared first on Go Wild Magazine.

]]>
GOURMAND WORLD AWARD FOR GO WILD MAGAZINE http://gowildmagazine.com/gourmand-world-award-go-wild-magazine/ Sat, 02 Jun 2018 08:18:18 +0000 http://gowildmagazine.com/?p=2445 PRESS RELEASE   Go Wild magazine fly the Irish flag with a “Best in Print Publishing” award at the  Gourmand World food finals in China   Ireland’s Go Wild Magazine has been named Best In the World for Print Magazine Distribution at the   finals of the Gourmand World Cookbook Awards in China last weekend. Go […]

The post GOURMAND WORLD AWARD FOR GO WILD MAGAZINE appeared first on Go Wild Magazine.

]]>
PRESS RELEASE

 

Go Wild magazine fly the Irish flag with a “Best in Print Publishing” award at the  Gourmand World food finals in China

 

Ireland’s Go Wild Magazine has been named Best In the World for Print Magazine Distribution at the   finals of the Gourmand World Cookbook Awards in China last weekend. Go Wild MD, Robert Power, says they are delighted with the win and are thrilled to have had the chance to represent Ireland..

 

The team arrived back from Yantai in the Shangdong Province of China on Wednesday this week having spent 4 days attending the awards.  The Gourmand World Awards are run over 4 days and cater for up to 1,200 delegates. The event includes a world food forum, as well as a range of Food awards and cultural tours.

 

“This is a major achievement for a company as young as ours,” says Bobby Power. “We’re really proud to have the honour of receiving the award and also having Darina Allen carrying the Irish flag for our team at this world gathering of Foodies, after just three years in operation.”

 

Go Wild Magazines is headed up by well-known media person Bobby Power and his team publish high quality Tourism and Food Magazine for Ireland’s Wild Atlantic Way, Ireland’s Ancient East and Irelands Lakelands regions. They have grown from one magazine title in 2015 to seven niche tourism and food titles today.

 

“We realise we are seriously bucking the trend by growing our magazines at a time when print publications are in decline.

I think it is a testament to the quality of our magazines and the interest in Ireland’s Wild Atlantic Way and Ireland’s Ancient East that we have managed to achieve this growth.”

 

The Go Wild Food Experience title which feature Signature Chefs and Restaurants on Ireland’s Wild Atlantic Way was one of five finalists in the catagory with the others coming from Spain, France , Romania, Italy and China itself

 

“Having the opportunity to present Ireland’s Wild Atlantic Way food, to a world audience is something that we could only have dreamt about three years ago,” says Robert Power.

For further information for media enquiries please email/phone…….bobby@gowildmagazine.com 00353874467007

 

Pictured in Yantai are Bobby & Cleo Power, Bobby and Award winner for her new book Darina Allen

 

NOTES TO EDITORS

All Go Wild titles can be viewed and downloaded for free on www.issuu.com/gowildmagazine

 

GOURMAND INTERNATIONAL

www.cookbookfair.com/

  • The Gourmand World Cookbook Awards were founded in 1995 by Edouard Cointreau. Every year, they honour the best food and wine books, printed or digital, as well as food television.
  • Books from 205 countries participate in these prestigious awards, the only international competition of the sector. It is free, and open to all languages.
  • Every year, Gourmand gives the awards in a very special location for gastronomy. The Ceremony is always an opportunity to meet every important person in the world of food and books: hundreds of publishers, authors, chefs and journalists take part in these events.
  • The Gourmand Awards have been compared to the “Oscars” for the Food industry. They are inspired by the Olympic Games and their spirit.
  • With the huge network created around the Gourmand Awards, Edouard Cointreau decided to launch the Paris Cookbook Fair in 2010. After three years at Le Centquatre, the fair moved to the Carrousel du Louvre in 2013, and Beijing in 2014. Since then, the World Cookbook Fair takes place at the Frankfurt Book Fair.

 

 

 

 

The post GOURMAND WORLD AWARD FOR GO WILD MAGAZINE appeared first on Go Wild Magazine.

]]>
An interview with David Philippe Head Chef Merriman Hotel http://gowildmagazine.com/interview-david-philippe-head-chef-merriman-hotel/ Sat, 02 Jun 2018 08:14:28 +0000 http://gowildmagazine.com/?p=2442 The Merrimen Hotel Recipe by David Philippe At the Thatch Bar in the Merriman Hotel, you can enjoy tasty, fresh bar food and the Best Pint in the West, all served with a smile! With live music every weekend and all the major sport fixtures on our large flat screens, there’s entertainment to suit everyone. […]

The post An interview with David Philippe Head Chef Merriman Hotel appeared first on Go Wild Magazine.

]]>
The Merrimen Hotel

Recipe by David Philippe

At the Thatch Bar in the Merriman Hotel, you can enjoy tasty, fresh bar food and the Best Pint in the West, all served with a smile! With live music every weekend and all the major sport fixtures on our large flat screens, there’s entertainment to suit everyone.

Head Chef, David Philippe, sat down with Go Wild to discuss the restaurants freshest ingredients, daily specials and plenty more.

What inspired you to get into the food industry?

I have been working as chef for 17 years. My mum and grandmother’s cooking have been my inspiration. I always wanted to be a chef from a very young age, I was always helping my mother when I was young.

What does your role as Executive Chef entail?

I will be overseeing all hotels from the wild Atlantic group and liaising with other chefs and coordination of menus and costing. I have been working at the Merriman Hotel for two years and enjoying the hotel and surrounding of this countryside area of Galway.

What distinguishes the Merriman Hotel from other restaurants?

At the merriman, we are cooking all from scratch and using locals suppliers… with diversity in the menu and seafood specials changing daily. We get great reviews online for our food and also with locals.

How has the Irish food industry changed since you started out?

Irish food has changed drastically for the better… you can find very good food, restaurants and gastro pubs today mixing dishes from local recipes but also international dishes, since people are moving abroad more regularly and Irish people are looking today for more diversity of food than just bacon and cabbage… even if it’s still a good seller!

Can you source good produce locally?

Yes we can source many good products around the hotel: oysters, meat, mussels, fish etc. I am sourcing my producers from Clare and Galway.

What do you think the future holds for the Irish food industry?

The future for the Irish Food Industry is very exciting. The industry is a huge employer in Ireland and so many livelihoods depend on it, hence people take it very seriously and work very hard to make it safe, sustainable and innovative. The produce from Ireland is considered of the highest standard and just last week China approved Irish Beef to be imported – the first country in the world to get such a license.

What do you think it is about Irish produce that appeals to a global market?

Food in Ireland in 2018 is very good and very classy compared to five to ten years ago… but we still have room for more changes.The food we produce here on the island of Ireland is deemed to be very safe, clean and green, with little use of chemicals and an ethical approach to rearing animals in particular. The consistent quality across the industry is obvious in the taste with each plate of food a taste sensation… each pint of Guinness a religious experience!

What advice would you give to aspiring young chefs?

I would say to young chefs to go work in a good establishment with a good name to start with the right base, for at least five years, then they can decide exactly what direction they really want.

The post An interview with David Philippe Head Chef Merriman Hotel appeared first on Go Wild Magazine.

]]>
Alex Findlater & Co. Ltd. opens new food hall in Limerick City http://gowildmagazine.com/alex-findlater-co-ltd-opens-new-food-hall-limerick-city/ Sat, 02 Jun 2018 08:08:28 +0000 http://gowildmagazine.com/?p=2438 Alex Findlater & Co. Ltd. opens new food hall in Limerick City In 1823 Alex Findlater and Co began trading in Dublin. The company was founded by Alexander Findlater, a hard working spirit merchant from Scotland. He set up his business on Burgh Quay opposite the Custom House. From humble beginnings, the business grew rapidly […]

The post Alex Findlater & Co. Ltd. opens new food hall in Limerick City appeared first on Go Wild Magazine.

]]>
Alex Findlater & Co. Ltd. opens new food hall in Limerick City

In 1823 Alex Findlater and Co began trading in Dublin. The company was founded by Alexander Findlater, a hard working spirit merchant from Scotland. He set up his business on Burgh Quay opposite the Custom House. From humble beginnings, the business grew rapidly and extensively not just in Dublin but into the United Kingdom also, expanding into other fields, trading in Spirits, Wines, Teas, Coffees and Groceries.

The emphasis under the Findlater brand has always been on quality and a name that you can trust. It is from this rich history and provenance that the new Findlater and Co brand proudly continues this tradition of being a trustworthy and experienced provider of premium goods to the market.

Most recently, the Findlater brand can be found in Limerick, and Go Wild sat down with General Manager Ewa Mazur to see what exactly is required to work with such a high-end and popular brand.

What exactly does your role entail?

Setting up Alex Findlater and Co which is very exciting. It’s roughly 18,000sq feet of food and wine retail space along with a great Oyster Bar and quirky Champagne Supper Club in the basement so every day is putting together a great vision for the future and adding to the great food experience that Limerick has to offer.

Meeting with food suppliers, training staff, management planning also strategy also sales and marketing. I also report to the owners (Ronan and Anne Branigan of The Savoy Hotel, George, Hamptons and Da Vincenzo) to ensure their vision for the new Food and Wine Hall is on track.

How have customers reacted to the new Food Hall?

We’ve been absolutely pleased with the interest in the Alex Findlater and Co. Our daily feedback and virial posts on Facebook, Twitter, Google Business, Instagram… it’s so positive and guests are so supportive. Our talented Group Social Media Manager Jacinta Khan keeps everyone posted online and we have received positive comments from our guests.

What makes Alex Findlater and Co. stand out to customers?

As part of the Savoy Group, we are coming from a hotel background and our aim is to implement a 5 Star experience into retail. We stand out because our concept is to build friendship with our guests and, based on their feedback, improve what Alex Findlater and Co. have to offer. I believe successful business doesn’t finish on great ideas and what we think; guests are the ones who make our business grow and they have massive input towards our success.

We simply cannot forget to mention that all our food offerings are freshly made every day by our amazing team of chefs and pastry chefs.

Alex Findlater and Co. is also the only place in Limerick to offer such an extended 300 plus wines from all over the world. We’ll be holding wine tastings and cookery classes to give an opportunity for the guest to taste really premium wines and to enjoy the food even better.

What are the challenges of being the General Manager at Alex Findlater and Co.?

The biggest challenge was setting up Alex Findlater and Co. and getting ready for the opening. It’s been only five weeks so far and challenges are always there. The concept in Alex Findlater and Co. is like nothing Limerick has ever seen before, so I suppose it’s quite a challenge to send that across and to make sure it works and guests are happy.

I’m trying to source unique artisan products for our guests and also making sure we keep the level of premium quality. We are constantly revisiting each corner of the Food Hall to make any improvements possible.

The main thing for me is to stay close with the guests, getting to know them and their expectations. With their precious feedback we can do anything. We can change, we can improve and we can come up with new ideas regardless if it’s for the retail side or our food offering.  I’m always open to suggestions and I think it’s very important to stay close to your team.

At the end of the day the team is what makes a good manager. We have whole new team on board and their input to this place is remarkable. Without continuous support from the owners, Ronan and Anne Brannigan, GM of The Savoy Damien Hartnet, our Executive Group Chef Graeme Campbell and all of the Savoy Group, I simply wouldn’t make it.

What’s the most enjoyable thing about working with Alex Findlater and Co.?

The biggest joy for myself and all the team by far was the open day. Everyone was so excited and so supportive. Don’t get me wrong, every day we get the joy out of Alex Findlater; it’s so rewarding seeing guests coming back and becoming our regulars. We meet them throughout the week while they’re at work and they’re grabbing their morning coffee and some fresh pastry or breakfast. Then we see them at lunch time and we get to meet them and their families over the weekend. Building up a friendship with our guests is the key to our success.

 

Address: 109 O’Connell Street, Limerick City, Limerick

Contact: 061 516 450

Facebook: @AlexFinlaterandcompanyLtd

The post Alex Findlater & Co. Ltd. opens new food hall in Limerick City appeared first on Go Wild Magazine.

]]>
AN INTERVIEW WITH PHOTOGRAPHER SHAY HUNSTON http://gowildmagazine.com/interview-photographer-shay-hunston/ Sat, 02 Jun 2018 08:02:05 +0000 http://gowildmagazine.com/?p=2434 SHAY HUNSTON   My name is Shay Hunston, I’m a freelance photographer following the 2,500km route of the Wild Atlantic Way from Kinsale to Donegal, taking black & white portrait photographs of the people living in the towns, villages and remote locations amongst the stunning beauty of this diverse and ancient landscape set against the vastness […]

The post AN INTERVIEW WITH PHOTOGRAPHER SHAY HUNSTON appeared first on Go Wild Magazine.

]]>
SHAY HUNSTON

 

My name is Shay Hunston, I’m a freelance photographer following the 2,500km route of the Wild Atlantic

Way from Kinsale to Donegal, taking black & white portrait photographs of the people living in the towns,

villages and remote locations amongst the stunning beauty of this diverse and ancient landscape set against the vastness of the Atlantic Ocean.

 

In towns and villages along the route I’m staging exhibitions of the photographs plus people’s thoughts, experiences and sense of place.

Upon completion of the project I will produce a book of photographs and all the proceeds from the sale of the book will be donated to the RNLI.

 

I’m overwhelmed by the positive response I’ve received so far, everybody loves the project. Ireland is indeed a stunning beautiful country but its the people that are the real gems, their kindness and generosity of spirit has been amazing,I’m constantly receiving offers of help, encouragement and support along the way.

 

The project is a celebration of these wonderful people living on the west coast of Ireland, an open minded, independent, welcoming, tolerant people – a people free in spirit and wild at heart, living on the edge of the world.

The opportunity to travel the route from Cork to Donegal and to put together a collection of their photographs inspired the project.

 

The Wild Atlantic Way is a massive success story for the west coast of Ireland. Tourism figures are increasing year after year and are exceeding projections. Locals are starting to establish small businesses to cater for the increased number of tourists.

 

Failte Ireland have to be commended for establishing and promoting the route. They have also put together the WAW App so that tourists can easily access information such as accommodation, things to do and places to see along the way.

 

I have also attached 4 photographs and names of people from West Cork that took

part in the project. Each photograph is numbered with a corresponding name.

 

W202 – Mick O’Callaghan – Schull, West Cork.

W347 – Rachel Dare – Bantry, West Cork.

W348 – Noel McCarthy – Sheep’s Head, West Cork.

W349 – Caroline O’Donnell – Ballydehob, West Cork.

 

 

The post AN INTERVIEW WITH PHOTOGRAPHER SHAY HUNSTON appeared first on Go Wild Magazine.

]]>
STAR WARS http://gowildmagazine.com/star-wars/ Sat, 02 Jun 2018 07:58:50 +0000 http://gowildmagazine.com/?p=2431 STAR WARS ON SKELLIG MICHAEL   Let the Force awaken a passion for the Wild Atlantic Way   Skellig Michael has long left an indelible impression. More than 100 years ago, that giant of Irish literature, George Bernard Shaw, described this pyramidal sandstone island as an “incredible, impossible, mad place” that is “part of our […]

The post STAR WARS appeared first on Go Wild Magazine.

]]>
STAR WARS ON SKELLIG MICHAEL

 

Let the Force awaken a passion for the Wild Atlantic Way

 

Skellig Michael has long left an indelible impression. More than 100 years ago, that giant of Irish literature, George Bernard Shaw, described this pyramidal sandstone island as an “incredible, impossible, mad place” that is “part of our dream world”.  Its importance as an historic, cultural and geographical wonder was recognised in 1996 when it was awarded Unesco World Heritage designation. It was, adjudicators deemed, of “exceptional universal value”.

 

But for many, this magical place – and its smaller sister island – more than 11km west of Kerry’s Iveragh Peninsula remained barely known.

 

That changed at the end of 2015 when Skellig Michael featured prominently in one of the year’s biggest movies, Star Wars: The Force Awakens. This wondrous place, with its distinctive beehive huts built by monks in the sixth century and only accessible to those who climb its 600 steps, looked resplendent on the big screen.

 

And, from December 15, it will likely play an even greater role in the new Star Wars film, The Last Jedi.

 

Disney Lucasfilm – the production company behind the globally popular franchise – had been looking for somewhere otherworldly and they found it at Skellig Michael. The movie’s location manager Martin Joy captured its spectacular beauty when he noted: “We needed to find somewhere completely from another time and place. We were just blow away by it. It’s an extraordinary place. It certainly fed into our Star Wars universe.”

 

JJ Abrams, director of The Force Awakens, and Rian Johnson, who directed The Last Jedi, were similarly enthralled by the breathtaking beauty of the place, with Abrams noting his delight that he was allowed direct in such a remarkable location.

 

But when the new movie hits the screens, it won’t be just the Skelligs that will take the breath away. Several dramatic coastal locations right along the length of the Wild Atlantic Way were filmed and will likely be spliced together in the film’s final cut.

 

It’s a testament to the spectacular, elemental beauty of the region that the makers of Star Wars found what they were looking for from Donegal down to West Cork.

 

And visitors to the region will be able to savour the spectacular beauty of their surrounds whether they’re Star Wars aficionados or not.

 

Malin Head, Co Donegal 

Ireland in miniature, as this mod northerly peninsula is known due to its distinctive shape, is famed for its wild and rugged coastline, its Blue Flag beaches and some of the largest sand dunes in Ireland.

 

Star Wars makers would have been transfixed by the strikingly named Hell’s Hole – a cavern 250-foot long cavern in the cliff face into which the tide rushes with great force.

 

The tower at Banba’s Crown also captivates visitors – it’s to be found at the northernmost tip and this part of the peninsula is named after one of the mythical queens of Ireland. To its east, you’ll find Ballyhillion Beach, an unusual example of a ‘raised beach’ that has attracted much International attention.

 

McGrorys Culdaff and the Redcastle Hotel & Spa are excellent choices for those keen to explore this remarkable area. A number of the Star Wars crew stayed in the Redcastle Hotel & Spa during filming.

 

Loop Head, Co Clare 

Loop Head captures the essence of the Wild Atlantic Way. Think panoramic cliff views, magnificently wild scenery, remote beauty spots that little bit off the tourist trails, the warmest of Banner County welcomes and sumptuous food, mostly culled from sea and land.

Its lighthouse is one of the great beacons of the western coast and has kept sailers safe for centuries: the first lighthouse was built here in 1670. It’s located in Co Clare’s most western extremity and manages to feel both remote and accessible at the same time.

 

Kilkee is an excellent point from which to explore the area, and the perfect way to unwind after a long, bracing hike is with a seaweed bath at theKilkee Thalassotherapy Centre. There’s accommodation here too, and at the Stella Maris hotel in Kilkee.

 

 

Dingle Peninsula, Co Kerry

Long renowned for its beauty and captivating scenery, this jewel in the Kingdom’s crown had its own Hollywood moment. Its spectacular beaches, including Inch Strand, featured in David Lean’s epic masterpiece, Ryan’s Daughter.

 

But it will have its moment in The Last Jedi too because it was here, on Ceann Sibéal (Sybil Head), that the crew recreated the beehive huts that are found on Skellig Michael. This elemental headland, with its 700 foot cliffs, was deemed suitably wild when it came to recreating the Skelligs, and had to be done as filming opportunities were limited on the island itself.

 

Nearby, Ballyferriter was a popular recreation spot for cast and crew and, fittingly, there will be a special three-day event, Fėile Star Wars, taking place on 14-17 December 2017 to celebrate the area as a key location in the upcoming installment of the beloved LucasFilm franchise. The event will kick off with one of the first screenings of Star Wars; The Last Jedi at Dingle’s Phoenix Cinema on 14th December.

 

Dingle is a foodie haven all year round and fine accommodation can be had at Heaton’s Guesthouse and Greenmount House in the town.

 

Skellig Coast, Iveragh Peninsula, Co Kerry 

 

The trailer for The Last Jedi boasts awe-inspiring footage of Skellig Michael and features the celebrated ‘wailing woman’ rock at the cliff edge. As Skelligs is a renowned bird sanctuary and only accessible to small craft, visitor numbers are strictly limited. But it’s still possible to appreciate how magnetic it is from the mainland and to immerse yourself in the world of Star Wars.

 

The picturesque village of Portmagee is where most boats depart to visit Skellig Michael in the summer months. During the filming the cast and crew stayed here and many were smitten with the Moorings, the much-loved pub where Luke Skywalker himself (Mark Hamill) immersed himself in the social life of the area and learned to pull the perfect pint.

 

It’s on this magnificent peninsula where you will find the Kerry International Dark Sky Reserve. Thanks to the absence of light pollution, visitors get to experience the night sky just like our ancient ancestors would have. It’s a must for astronomers and sci-fi lovers alike.

 

Brow Head, Mizen Peninsula, Co Cork

West Cork’s rugged coastline features a host of strikingly beautiful headlands, none more so that Brow Head and it’s easy to see what attracted Star Wars to the region.

There’s an old Marconi signaling tower here and Crookhaven village is a short drive away. It’s long been prized by sailing enthusiasts thanks to its seafront restaurants, cafes and pubs.

 

Nearby Mizen Head offers breathtaking views with its spectacular bridge and lighthouse looking across at Fastnet Lighthouse. It’s known as ‘Ireland’s Teardrop’ because it was the last glimpse of the country that emigrants saw on their journey to the New World in the 19th century.

 

There are some glorious beaches here, including Galley Cove and the vast strand at Barleycove Beach.

 

The post STAR WARS appeared first on Go Wild Magazine.

]]>
60 SECONDS WITH SHANNON HERITAGE MD NIALL O CALLAGHAN http://gowildmagazine.com/60-seconds-shannon-heritage-md-niall-o-callaghan/ Sat, 02 Jun 2018 07:55:37 +0000 http://gowildmagazine.com/?p=2428 60 SECONDS WITH SHANNON HERITAGE MD NIALL O CALLAGHAN   Niall O’Callaghan has taken up the role as MD of Shannon Heritage with a passion for improving the customer experience across all 7 Shannon Heritage sites, whilst fulfilling a civic responsibly to maintain Ireland’s rich heritage. Niall comes with vast public and private sector experience, […]

The post 60 SECONDS WITH SHANNON HERITAGE MD NIALL O CALLAGHAN appeared first on Go Wild Magazine.

]]>
60 SECONDS WITH SHANNON HERITAGE MD NIALL O CALLAGHAN

 

Niall O’Callaghan has taken up the role as MD of Shannon Heritage with a passion for improving the customer experience across all 7 Shannon Heritage sites, whilst fulfilling a civic responsibly to maintain Ireland’s rich heritage. Niall comes with vast public and private sector experience, formerly a Regional Manager at IDA Ireland, and Commercial Business Operations Manager at Unilever Ireland. Niall is a graduate of UL, and a postgraduate of UCC with a Master’s in Marketing and is a keen sportsman having represented Ireland in athletics.

 

Favourite Wild Atlantic Way destination – 25 words

Dungaire Castle, Kinvara, Co. Galway. A picturesque location at the shores of Galway Bay, the castle interior is immaculately restored. The castle is set against a stunning backdrop making it the most photographed castle in Ireland!

What do you love most about the Wild Atlantic Way- 25 words approx.

Its rugged, unspoilt natural beauty. Dotted with fantastic places to visit, eat at and explore that you cannot find anywhere in the world.

 

Favourite County and why? 25 words approx.

Hard and all as it is to say as a Limerick man, it has to be Clare! No other county has such a breadth of attractions from the Burren to Doolin, the Cliffs to Loop Head.

 

Your favourite get away from it all Pub & why?- 25 words approx.

Morrissey’s Pub in Carrigaholt. Best pint of Guinness on the Wild Atlantic Way, with a welcoming, lively and relaxed atmosphere.

 

Your favourite get away from it all restaurant & your favourite dish- 25 words approx.

It has to be VL Restaurant at Vaughan Lodge, Lahinch. Great location, great service and staff and the fresh Hake is second to none!

 

Biggest opportunity to drive Tourism on the WAW

For me, it has to be leveraging all the great tourist assets that Co. Clare has to offer by all stakeholders working together to build an unmissable value proposition. Taking advantage of the already €1.5M+ visitors to Clare each year, by encouraging them to stay overnight and extend their visits to the likes of Bunratty Castle & Folk Park – is sure to have a huge commercial impact for the local economy.

 

The post 60 SECONDS WITH SHANNON HERITAGE MD NIALL O CALLAGHAN appeared first on Go Wild Magazine.

]]>
THE AWARD WINNING GO WILD MAGAZINE http://gowildmagazine.com/award-winning-go-wild-magazine/ Sat, 02 Jun 2018 07:50:41 +0000 http://gowildmagazine.com/?p=2425 Go Wild magazine fly the Irish flag with a “Best in Print Publishing” award at the  Gourmand World food finals in China   Ireland’s Go Wild Magazine has been named Best In the World for Print Magazine Distribution at the   finals of the Gourmand World Cookbook Awards in China last weekend. Go Wild MD, Robert […]

The post THE AWARD WINNING GO WILD MAGAZINE appeared first on Go Wild Magazine.

]]>
Go Wild magazine fly the Irish flag with a “Best in Print Publishing” award at the  Gourmand World food finals in China

 

Ireland’s Go Wild Magazine has been named Best In the World for Print Magazine Distribution at the   finals of the Gourmand World Cookbook Awards in China last weekend. Go Wild MD, Robert Power, says they are delighted with the win and are thrilled to have had the chance to represent Ireland..

 

The team arrived back from Yantai in the Shangdong Province of China on Wednesday this week having spent 4 days attending the awards.  The Gourmand World Awards are run over 4 days and cater for up to 1,200 delegates. The event includes a world food forum, as well as a range of Food awards and cultural tours.

 

“This is a major achievement for a company as young as ours,” says Bobby Power. “We’re really proud to have the honour of receiving the award and also having Darina Allen carrying the Irish flag for our team at this world gathering of Foodies, after just three years in operation.”

 

Go Wild Magazines is headed up by well-known media person Bobby Power and his team publish high quality Tourism and Food Magazine for Ireland’s Wild Atlantic Way, Ireland’s Ancient East and Irelands Lakelands regions. They have grown from one magazine title in 2015 to seven niche tourism and food titles today.

 

“We realise we are seriously bucking the trend by growing our magazines at a time when print publications are in decline.

I think it is a testament to the quality of our magazines and the interest in Ireland’s Wild Atlantic Way and Ireland’s Ancient East that we have managed to achieve this growth.”

 

The Go Wild Food Experience title which feature Signature Chefs and Restaurants on Ireland’s Wild Atlantic Way was one of five finalists in the catagory with the others coming from Spain, France , Romania, Italy and China itself

 

“Having the opportunity to present Ireland’s Wild Atlantic Way food, to a world audience is something that we could only have dreamt about three years ago,” says Robert Power.

For further information for media enquiries please email/phone…….bobby@gowildmagazine.com 00353874467007

 

Pictured in Yantai are Bobby & Cleo Power, Bobby and Award winner for her new book Darina Allen

 

NOTES TO EDITORS

All Go Wild titles can be viewed and downloaded for free on www.issuu.com/gowildmagazine

 

GOURMAND INTERNATIONAL

www.cookbookfair.com/

  • The Gourmand World Cookbook Awards were founded in 1995 by Edouard Cointreau. Every year, they honour the best food and wine books, printed or digital, as well as food television.
  • Books from 205 countries participate in these prestigious awards, the only international competition of the sector. It is free, and open to all languages.
  • Every year, Gourmand gives the awards in a very special location for gastronomy. The Ceremony is always an opportunity to meet every important person in the world of food and books: hundreds of publishers, authors, chefs and journalists take part in these events.
  • The Gourmand Awards have been compared to the “Oscars” for the Food industry. They are inspired by the Olympic Games and their spirit.
  • With the huge network created around the Gourmand Awards, Edouard Cointreau decided to launch the Paris Cookbook Fair in 2010. After three years at Le Centquatre, the fair moved to the Carrousel du Louvre in 2013, and Beijing in 2014. Since then, the World Cookbook Fair takes place at the Frankfurt Book Fair.

 

 

 

 

The post THE AWARD WINNING GO WILD MAGAZINE appeared first on Go Wild Magazine.

]]>
Triona Design – The Heart of Donegal Tweed http://gowildmagazine.com/triona-design-heart-donegal-tweed/ Sat, 02 Jun 2018 07:45:12 +0000 http://gowildmagazine.com/?p=2422   Triona Design – The Heart of Donegal Tweed Donegal has a long history of craft and design and is now known the world over for its Donegal Tweed. At the very heart of this flourishing industry is the Mulhern Family who have made it their mission to ensure that the history and heritage of […]

The post Triona Design – The Heart of Donegal Tweed appeared first on Go Wild Magazine.

]]>
 

Triona Design – The Heart of Donegal Tweed

Donegal has a long history of craft and design and is now known the world over for its Donegal Tweed. At the very heart of this flourishing industry is the Mulhern Family who have made it their mission to ensure that the history and heritage of Donegal Tweed is maintained.

The Story of Triona Design

In the 1950’s the thriving Tweed industry saw up to 60 weavers in the factory at the Mart in Ardara before the downturn of the industry forced its closure.

Following the collapse of the local Tweed Industry, Denis Mulhern, a fifth generation hand weaver created Triona from the front room of his family home with the sole desire to maintain and preserve the tradition of hand weaving in Donegal. In the 1980’s Denis had the opportunity to acquire the old Mart premises and bring the heart of Donegal Tweed back to life. The premises now houses the Triona Factory, Factory Store and is one of the counties top tourist attractions as The Official Donegal Tweed Visitor Centre.

Experience the Donegal Tweed Visitor Centre

The Mulhern family now welcome tourists from across the world to the Triona Donegal Tweed Centre in Ardara.  A warm Irish welcome awaits you at the Visitors Centre where you can learn about the history of the Donegal Tweed industry while watching a Master Weaver showcase his talents on a working Loom. Step back in time with a tour of the Weavers Cottage which is a replica of Denis Mulhern’s Family home. Many hours can be spent here learning about the traditional methods that this family still uses to this day.

The Tweed

Many years ago the yarn was spun, dyed and dried by hand before the weft and warp was used to create the infamous Donegal Tweed. While still keeping the tradition and quality at the centre, Triona continue to hand weave all their tweed and are renowned across the world for created the purest tweed in a variety of colours. Their tweeds are inspired by the landscape of rugged Donegal and are also available to purchase in the Donegal Tweed Centre.

The Future

With the focus on heritage, quality and tradition, the Triona Donegal Tweed Visitors Centre is set to continue for many years. The Triona brand will continue to remain synonymous with Donegal Tweed thanks to the dedication and innovation from the Mulhern Family. Now recognised as an international brand with 2 retail stores and an Online outlet at www.irishhouse.com , Triona is leading the way to keeping Donegal Tweed well and truly on the map.

 

 

 

 

The post Triona Design – The Heart of Donegal Tweed appeared first on Go Wild Magazine.

]]>