Food File: The weekly food news round-up

Down by the riverside in Connemara
Just look at that view. Ballynahinch Castle hotel in Connemara has had a facelift that includes the addition of this picturesque terrace for summer dining and cocktails before dinner in the Owenmore restaurant, which has been given a sophisticated new look but retains its comfortable, country house feel. Clarinbridge oysters, Connemara lamb and charcuterie by McGeough's of Oughterard are on head chef Xin Sun's menu in the riverside dining room. A more casual menu is served in The Fisherman's pub, and it's this that can be enjoyed on the terrace. Cleggan crab mayonnaise, gammon and rare roast beef feature, and it wouldn't be Connemara without a good chowder. See ballynahinchcastle.com

The importance of being fed
Smock Alley Theatre in Dublin is staging The Importance of Being Earnest next month (August 3rd-22nd), and in response to this quip – "You can't possibly ask me to go without having some dinner. It's absurd . . ." – they're offering sustenance, too.

Paul Clune, chef at the theatre since it reopened in 2012, is offering pre-show suppers on Thursdays and Fridays and brunch ahead of Sunday matinees. The dinner menu (€30, including the show) will offer red snapper, pollock and mussel stew with tomatoes, orange and fennel; free range chicken with summer vegetables, or mushroom tart with rocket and truffle oil, served with a glass of wine. Brunch (€25), has pork patties, coddled eggs, potato hash with crispy onions and home made ketchup, or corn fritters, roast tomatoes, coddled eggs, avocado and leaves. Book at smockalley.com, tel 01-6770014.

Pasta with benefits
Pasta With Benefits is a high-protein pasta made with buckwheat and chickpeas that comes in single portions and takes only five minutes to cook.

The product has been developed by Sabine Hobbel, a Dutch athlete and health researcher and her Italian chef partner Nico Olivieri.

The couple, who live in Ireland, have set up Leaves, a natural food company. The pasta, which comes in classic, garlic, and sage varieties and is gluten-free, (€1.99/100g), is available from leavespurefood.com and selected SuperValu and health food stores.

Chocolate on call
The chocolates on the pillows at the Donald Trump hotel in Doonbeg don't come from a big luxury brand, they're made in Knockalough, Co Clare. Audrey McCormack-Koschlick began to make chocolate truffles a few years ago after her husband became ill. "I gave up my job to care for him," she says . For her Green's Cottage chocolate truffles she uses Callebaut Belgian chocolate, made with sustainably cultivated cocoa beans.

The chocolates are sold from her workshop at Knockalough, as well as Ennis Gourmet Shop, Cliffs of Moher Centre, Kilbaha Gallery and Doonbeg Gallery. McCormack-Koschlick will also post them to you if you call or email her, see greenscottage.org