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My Reason for Eating Out
From time to time I do eat out on family bases more specially on Sundays where we consider as being a God’s day that everyone should rest after a long busy week of either work or study. So on Sunday I prefer to take my family out for a dinner and come home just to relax and not thinking of going in the kitchen to cook. The second reason of eating out is when we travel some times around the country to visit family and friends, I get myself food because of the distance which I travel some time. I do also eat out when I go shopping or in occasions if invited by a friend. From the above reason I can say that eating out is based on social reasons for my most of the times. But the eating out which I’m going to talk in this report is the meal experience I had for study purpose.
Pre Meal Expectations
Going to this meal experience, I had in mind some expectations about what I was going to see and eat as the place where I was going was Connemara, a training restaurant owned by the College: GMIT. So my expectations were not that of a fine dining restaurant, but a training place were some mistakes can occure during the service as from the chefs in the kitchen to the waiters in the restaurant, all were going to be trainees. I expected to see tables and chairs being of nice quality to give comfort well enjoying my meal. The waitress was supposed to be clean, with nice uniform, to give us a nice welcome, to be polite, and to ask for our coats. As for value for money, I expected to have a nice meal, not too much or too small portion on the plates, but medium one. I wanted to see a nice presentation of food on plate and well garnished classically.
2 The Location Connemara restaurant is situated up stairs on the first floor of the Hotel School. the first one being one for tangible product and the second category for intangible product. We will divide this meal experience in two categories. 1 Tangible Product a) Food b) Facilitating Goods . with a bistro bar close to it were all students from culinary and the hotel management train day to day during their study in GMIT.
but trainees. Flavour. 1st Course Name of dish: Thornhill Duck Plate . the light were adjusted to bring in a nice atmosphere and the soft music was playing. with a magnolia painted wall. The Internal Presentation The cleanness. the internal of the restaurant was warm.3 2. They were all friendly and were trying to please and showed us the table and place where we took place to a table of six. the Flowers . the presentation and painting were above my expectations. Evaluation. Intangible Product When we arrived at the doors of Connemara training restaurant we were politely greeted by a waiter who was standing by and showed us where to put our bags and coat. Although the waiter was a bit nerves. Portion size and Odour. Description of dish. visual perception. I can say that it was a warm welcoming getting in mind that the waiters were not professional. tables cloths and chairs march together.
the taste was sweet and little sour with creamy finished flavour.4 This was a piece of smoked and seared duck breast. It was a nice hot dish as it looks on the above picture and the creamy sauce served with the dish was just one of rare combination to finish the dish with as it makes it delicious. it was appealing and the smell was good. the presentation was good looking on the plate. duck confit spring roll and foie gras Terrine. Looking at this starter. 2nd Course Dish name: Puree of creamy sweet potato .
it was going to be a nice one. 3rd Course Dish name: Oisin Venison . it had a sweet creamy taste. If this soup was hot enough and not burned. finish with little cream to give it a creamy texture by the end. But what I can say about it is that the soup was cold and little bit burn.5 This soup was first of all a puree of the sweet potatoes.
4th Course Dish name: Selection of MacNean Restaurant Desserts . plus a saddle of venison which was midium rare. I used to think that venison lacked flavour. Beside the meat was glazed salsify and Savoy cabbage which had different texture and appearance from white.6 This is young red deer. It was well presented with smoked Venison spring roll wich was salty in taste. it had that rich and deeply intense gamey flavour and was finished in my opinion with a red wine jus. spring or green cabbage. but this meat had a depth of flavour and tenderness that was quite tasty.
Were my expectations satisfied? . raspberry shortcake. and a sun dried tomato bread. panna cotta and strawberry sorbet. The bread and pizza were crunchy and the soup was creamy. creamy and little sour.7 The Dessert was sweet. 5th Course Celeriac soup with a puff pastry This was just a simple puree of celeriac which was served for Hors d’oeuvre accompany by small pieces of pizza. puff pastry. It was made of small portion of crème brulee.
looking to all that for me was just fantastic. going to this meal experience I had in mind a lot of pre. the communication was really good between us and the waitress from my point of view I will say that the service and the meal experience was above my expectations. It had some terminology and languages which retained my attention like: Chicken lollipop. The wine spilled by the waiter just showed me how unprofessional he was. because we received a warm welcome with the waitress asking to take off our coats. first the service was classic. secondly the place was very clean. Recommendations All I can recommend after this meal experience is just for the owner to look a little bit at the waitress service as some of them were not looking like qualified for the fine dining services. Overall Experience If talking about value for money. The external Appearance The external of the house restaurant was good looking and the location was just at the main road of blacklion village. The reason I say this is just seeing that the waiter who came to the table where I was sitting spilled the wine which he was caring on the tray and all my socks were wet for the rest of my meal. I can definitely return to Maguire restaurant.8 Well. the food was a high quality. Thanks to Maguire for that because it made my evening. the service was outstanding their was no rushing people to leave the place.meal expectations in my head. that was the positive incidence. The Internal Presentation . it made me forget the long journey from galway to Cavan for the meal. The reasons why I should return to a such restaurant are really simple. Kataifi Prawn and Braised feather blade which were a bit unusual. because I thought that I was going to a celebrity chef restaurant. thirdly the atmosphere was incredible and last of all the food was cooked to the highest standard. and when I got there I can say that all my expectation were satisfied. but the negative one was that the pine nut which were not mention on the menu were added in almost every plate making it a really danger for people allergic to nuts. Some other Observations Neven Maguire himself come to read and explain the menu to us which was really nice and surprisingly we got a new cooking book signed by him. The Menu The menu was a table d’hotes or a set menu with a fixed price.
once inside they showed us the place. followed by the hors d’oeuvre (bread rolls and butter). The first impression was the staff in middle of training for this type of restaurant. The communication between us and the staff was permanent and all the time they were coming to ask if everything was okay. the water was poured in our glasses.9 The cleanness. The staff received us at doors. they gave us the menus. told us the service offered. asking us to take our coats. the light were adjusted to bring in a nice atmosphere and the soft music was playing. the internal of the house restaurant was warm. the candles . . Service. with a magnolia painted wall. that was just what I expected to see from a training restaurant. tables cloths and chairs march together. the all had nice black and Blue uniforms. the presentation and painting were above my expectations.
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