Cooking classes just finished. Lunch begins!

Paella Night tonight in Cava: €15 (with a glass of wine). Choice of three: Fish, Meat, or Veg. That should soften your budget blues!

Great weekend at the Food and Wine Xmas Show.

Sherry tasting next Wednesday 23rd in Cava with Barbadillo Sherry of Jerez: Loads of food and loads of sherry, 6 to 8pm. €25 per person. A must for Sherry lovers.

Congratulations to all @ Cava and @ Massimo @ the launch of EAT: New Gastro pub dining experience @ Galway

Very busy for lunch. Got to go and restock now.

Off to Food and Wine for a photo shoot on Friday.

Great review of Aniar in Examiner today. Well done everybody.

Tonight's specials featuring three parts of Spain: Roast Lamb (Aragon); Ling & tomato stew (Basque); Pork Sausage & wild mushroom (Catalan)

It's the end of the ... summer. I look forward to ... red wine ... in the winter.

Tapa del día; steak with smoked salt and confit of piquillo peppers.

Pulled pork and a good glass of Douro.

In the fatted Calf in Glasson on the back to Galway. Fantastic food.

campo de fiori; one to go to. Absolutly great.

In campo de fiori in Bray with Heather. She says her apple juice is lovely.

Thanks to all the staff in Cava past and present who made it possible for us to come 3rd in Connacht as best restaurant and best chef. We would not have done it without you all. We're very grateful of all the hard work you put in. Jp and Drigín.

Commended as best chef in Connacht. 3rd again!

We got commended in the food and wine awards! Hurrah. 3rd in Connacht. Go Cava!

We got commended in the food and wine awards! Hurrah.

Busy night, cleaned out of everything.

Cooking classes every morning this week. They are getting popular.

The poor pig is dead. But he'll be good food tomorrow for the wedding! Free range and organic.

Going out on air in 10 mins. TV3. Cava goes national again!

For those of you who think the madness of race week in over. It ain't yet. Not in cava anyway!

the near end to four long weeks

Ruby Walsh is in for tapas.

We're currently looking for a commis chef for our sister restaurant aniar. Call 0868368851 or drop a cv into cava.

It was a long day and it began at 7am and ended at 3 the following morning but we got through it. Go team CAVA!

There are good lunches and there are bad lunches and then there are good bad lunches when you have too many people and not enough staff. But we got through it!

The queue is out the door and down the road and we only have so much food! We need to put some chairs on the ceiling.

Blondie loved their free range chicken.

I hope Blondie likes her free range chicken from athenry.

Just went to thank the 100 or so people who came in for lunch today. It's not everyday we're that busy for lunch!

A good night last night in Aniar with many enjoying Galway's new food and wine experience.

Crispy pig's ears with lemon mayo.

Thanks to all for coming last night to celebrate the opening of Galway's newest restaurant. Hope all goes accordingly tonight!

opening aniar for canapés and drinks at 7 tonight if you would like to come

Aniar opens on Thursday at 6. Cleaning today and putting away the wine. Enda and Jon busy in the Kitchen fine tuning the menu.

Lamb's heart stuffed with chorizo. Braised in oloroso sherry .

Donegal rapeseed oil and polenta bread.

Chefs needed for cava's sister restaurant ANIAR. Focus on wild, local, and foraged food cooked in a contemporary manner. Drop a cv into cava or call 0868368851.

Just finished a cooking class with michelle and ashley. Great students.

Absolutly hopping down here for lunch. It's as hot as a . . . in the kitchen.

A rainy day but a crazy busy lunch. Fair play to natasha. She ran the floor all by herself.

Just picked some wild garlic in Barna woods for tomorrow's cooking class. Will be using it with soup and sea bass.

Free range chicken braised with olives, tomatoes, cumin, orange and sherry. A taste of andalusia.

Full house at the moment and 5 functions tomorrow not including cava. We will be busy.

Szymon's busy today: a cooking class for 3 and then lunch to do for Abu Media in the Black box! That's some start to the day.

Great desserts in ard bia/nimmo.

WSET wine exam tonight (Intermediate Certificate).

Nearly 50 booked in tonight. Were do they come from on a Tuesday? Not complaining though. Was very quiet last night.

Learning how to make chorizo at the moment. How elegantly simple it all is. All you need a lot of pork and time!

Down in ballymaloe for the day learning how to use every part of the pig.

Cava will be launching its range of sauces and condiments tomorrow between 6 and 7, so come down for some free tapas. Live Music to follow!

Cava will be celebrating it's birthday tomorrow. Spanish band Alalé will play between 7 and 9. There's free cava for all who book in!

Cava is three years open today. Thanks to all our customers and staff past and present. Jp

brunch over and a success another 15 coming at 5 and then about 120 tonight. I will be dreaming of that cool glass of albarino.

22 for Brunch at 12.30! Ahh

Heading for a busy weekend with last night only an insight into how its going to be. Book now if you're coming!

We're currently thinking about what to call it and we'd like you're ideas. A bottle of Son Negre and a meal for two in Cava is up for grabs.

Jp and Drigin are opening a new venture soon which will highlight seasonal and local Irish produce, with an emphasis on using wild food.

Just sold my first pig's ears: braised for 3 hours, sliced then breaded and deep fried for 3 minutes. Season with salt, parsley, and garlic oil. Serve with lemon mayo. Melt in the mouth.

Cava is looking for a kp who can also help with prep. A little experience and a love of Spanish food required. 3 to 4 days per week. Call jp at 0868368851.

Happy Easter to all, open all day for Tapas and other lovely things.

First night of our nose to tail campaign. Sold all of the braised pig's head and the pork kidneys. All free range from roscommon.

Tapa del día: dry aged beef, wild mushrooms, vanilla and px sherry.

Food and wine in cava, all day. The garda have told us that food and wine is good. Good friday!

On the free range farm in Roscommon. We're doing a nose to tail campaign. Cooking the cuts that aren't used, tongue and trotters and the like.

A pig bit my shoe.

They're closing street for 6 weeks! No traffic. Hope it wont affect trade.

Buck 65 says he had the best meal of his life in Cava. Live in the Roisin. Great gig as well.

30 kids in learning about Spain and Spanish food. The future of tapas.

At the euro toques lunch in L'Ecrivain in Dublin. Everything fantastic.

Vote for Cava in the Food and Wine awards in this month's Food and Wine magazine. Thanks, Jp and Drigin.

Jam packed with dj Carlos at the helm twisted out those latino tunes for all the loved and the lonely. Feels like a summer's night in cava

We are back and the weather did not come with us.

All done and well feed and well winded. Must have tasted most of Spain in those ten courses and those ten wines.

Medium to almost rare chicken. We're in new territory. I'll let you know tomorrow.

sergi arola, a fino made from px grapes. Frogs legs and lamb sweetbread, some jummy local beans. But little, so delicately little.

Two types of flavoured salt, mix with olive oil, add bread. Seems we're doing the making:)

Eating in 2 Michelin star rest. 3 courses done and still starving. The other 6 better be more filling! Still, absolutely amazing. Bravas the size of top of your little finger!

Three bottles of wine at lunch is . . .

Madrid day 2: Off to the Camparron Vineyard outside Madrid. See how it all works.

Para Picar: Morcilla de Burgos ... Tabla de Ibericos ... Pincho de Tortilla ...

In Madrid drinking Mahou.

Ramón Freixa Madrid: Porkbelly with mixed onions:
artichokes in three ways; and chocolate with parmesan cheese. Sounds interesting.

A long day and a hard night and the fridge almost empty but at least all happy and a good day in all.

Gearing up for a big mother's day in cava. 100 booked in all day.

Crazy night in cava. Sorry to all those who didn't get any porkbelly! It will be ready tomorrow morning. 10hr in the oven from now.

check out Pawel's monkfish liver special, beautifully cured!

New menu will finally be launched on Monday. Sorry about all the delays. And after that we have to start trying new wines!

Euro toques lunch a great success. Thanks to all for coming and keeping the food flag flying in galway.

Fantastic wine in nimmo's upstairs. Best wine bar in galway.

Glorious day of sunshine, but they'll all be in Cava around 8. Full house. Better get chopping and cooking.

The end of another busy week. The boat starts this week so more catering on the corrib.

too tired to even think those 16 hours days will do that to you

Terra de lobo. Godello grape. Great wine.

Just finished a long day. Big day tomorrow with 5 course dinner in claregalway castle.

Back in Cava. Where would you be without rioja.

In the park house drinking pinot.

Today was defiantly family day in Cava Today with buggies everywhere. I don't were we put them all but they all fit. Good to see the children eating Bravas and Meatballs!

Full tonight for two sitting thanks pat!

Things are really heating up in Cava this Paddy's Week, already the restaurant is filling up and a big gig in ClareGalway this Saturday!

Then I get night fever, night fever.
We know how to do it.
Gimme that night fever, night fever.
We know how to show it.

a nice Wednesday night, chatting to Brian and his brother.

new menu nearly done, with lots of new tapas and a few new main courses. Of course I didn't take off the favourites!

Cooked a medium-well steak for Twink's little dogs on Monday night!

thanks to wine direct for coming down from Mullingar to give a tasting to the staff today. Great Spanish Wines.

Plenty of fish in for the weekend. Lovely snapper and scallops from wexford.

off to Euro-toques Agm in Cavan.

A very busy night.

New Spring menu coming soon.

Crazy Saturday night after reviews from Food and Wine and Paolo. Always happy to see new faces try the tapas thing!

Off to the Euro-toques AGM on Monday.

After a busy weekend its time to take stock again and count how many chickens are missing.

Going to be a big weekend with it all picking up since Thursday and nearly full now for Monday also. Where would we be without love?

New dessert menu on Monday, white chocolate mousse, tangerine sorbet, and chocolate covered almond cake

It's certainly picked up this week with plenty in on Monday and Tuesday. Thanks to all.

busy day today with outside catering to keep us going. Full house tonight.

full house tonight in spite of the awful weather. Hopefully they all make it.

Good night with slow start didn't fill up until eight then it was a case of not enough space - tapas and wine for all - cheers!

The early bird (5 tapas for price of 4) between 4.30 and 6.30 (Mon-Thurs) went well yesterday with a flock of people in.

Rain, rain, go away, let's go to Spain for the day (or cava will have to do).

We'll be trying some wines with our staff from wine menu with Colm from Honest2Goodnees from 4-6. Why not come down at 5.30 to sample some?

And Paolo Tullio was in last Thursday, I forgot to say. Had four tapas and some sherry. Left happy. Well done Alex and Pawel.

Look out for the Food and Wine Magazine review - they were in last Sunday! Hopefully all was to there impeccable standard.

It certainly did pick up a bit last night, not too much, but enough to let us know we are leaving winter behind.

Lovely start to the week with the Irish plaice wrapped in Serrano ham and served with lemon mayo selling well

Hurrrah, its nearly Spring!

Well, January will not be missed. A slow start to the year and some difficult customers to take care of!