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!