HYDE Bar on Forster Street had a familiar face in the kitchen directing operations recently, as it was revealed that Gráinne Seoige was the new Executive Chef on the night of our latest charity event, ‘The Restaurant’ at HYDE, much to the delight of diners.
‘The Restaurant’ at HYDE event which was part of the Connacht Hospitality Group’s charity drive for 2022 raised over €8150 on the night for the National Breast Cancer Research Institute Ireland, with Connacht Hospitality Group General Manager, Wayne Neilon announcing on the night that 100% of funds raised from ticket sales were going directly to the charity.
The Menu
It was a night of great style and wonderful food in Galway’s newest hotspot JEKYLL @ HYDE – the newest extension to the ever popular HYDE Bar. The four course menu was created by Gráinne, working alongside the team in HYDE Bar – which is known for its amazing cocktails, extensive gin selection and of course quality food.
The four course menu had a number of subtle clues as to the identity of the mystery chef, including; 15 King Prawn Pil’Pil’, All Star Sweet Potato & Fennel Soup and Grace O’Malley Seared Duck Breast to name a few.
Diners on the night, where asked to submit their guesses and attempt to identity the celebrity chef. All winning answers were then entered into a competition with a chance to win a stay in the recently renamed HYDE Hotel up for grabs.
The Judging Panel
Entertainment on the night came in the form of our very own judging panel. With our lineup of critics on the night including the fantastic; Ollie Tuner and Neil Molloy from Galway Bay FM‘s Breakfast Show, influencer & inspiration Fiona Morgan Coleman and one of the West of Ireland’s most popular instagrammers, Alan Clarke.
The crowds were in stitches with the antics of the four as the host attempted to illicit reviews of each dish on offer and to see if the critics could guess the identity of the mystery cook.
Professor Michael J. Kerin, Research Programme Director also in attendance, added to the evening’s humour with some great stories as well as sharing his appreciation for the hosting of the event to the Connacht Hospitality Group team.
An Annual Event?
With unprecedented demand for this event and a waiting list as long as the list of attendees, there’s a good chance that this event will become an annual occurrence. The only question will be who is able to don the Chefs hat with the style and aplomb of Chef Seoige?
