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Full-Text Articles in Life Sciences

Exploring Attitudes And Reactions To Unfamiliar Food Pairings: An Examination Of The Underlying Motivations And The Impact Of Culinary Education, Mark Traynor, Andrew Moreo, Lisa Cain, Roisin Burke, Catherine Barry-Ryan Feb 2020

Exploring Attitudes And Reactions To Unfamiliar Food Pairings: An Examination Of The Underlying Motivations And The Impact Of Culinary Education, Mark Traynor, Andrew Moreo, Lisa Cain, Roisin Burke, Catherine Barry-Ryan

Articles

A mixed-methodology study was conducted to better understand consumer attitudes and behaviors toward novel food pairings and the impact of culinary education. Focus groups were conducted to investigate the underlying motivational factors to the reactions and behaviors toward unfamiliar foods. The second phase of the study consisted of sensory evaluation by two separate cohorts, panelists with and without culinary education, of food products created through the novel pairings of foods. Panelists with culinary education expressed a greater overall liking for the animal-based pairing. Sensory-Affective and Ideational factors appeared to be underlying motivational factors of these hedonic reactions.


Marine Toxins Targeting Kv1 Channels: Pharmacological Tools And Therapeutic Scaffolds, Rocio K. Finol-Urdaneta, Aleksandra Belovanovic, Milica Micic-Vicovac, Gemma K. Kinsella, Jeffrey R. Mcarthur, Ahmed Al-Sabi Jan 2020

Marine Toxins Targeting Kv1 Channels: Pharmacological Tools And Therapeutic Scaffolds, Rocio K. Finol-Urdaneta, Aleksandra Belovanovic, Milica Micic-Vicovac, Gemma K. Kinsella, Jeffrey R. Mcarthur, Ahmed Al-Sabi

Articles

Toxins from marine animals provide molecular tools for the study of many ion channels, including mammalian voltage-gated potassium channels of the Kv1 family. Selectivity profiling and molecular investigation of these toxins have contributed to the development of novel drug leads with therapeutic potential for the treatment of ion channel-related diseases or channelopathies. Here, we review specific peptide and small-molecule marine toxins modulating Kv1 channels and thus cover recent findings of bioactives found in the venoms of marine Gastropod (cone snails), Cnidarian (sea anemones), and small compounds from cyanobacteria. Furthermore, we discuss pivotal advancements at exploiting the interaction of κM-conotoxin RIIIJ ...


Investigating The Knowledge Surrounding Folate And Folic Acid In A Cohort Of Vegetarians, Michael Dolan, Katherine Younger, Lucy Brennan, Jessica Roche Sep 2019

Investigating The Knowledge Surrounding Folate And Folic Acid In A Cohort Of Vegetarians, Michael Dolan, Katherine Younger, Lucy Brennan, Jessica Roche

Sure-J: Science Undergraduate Research Journal

Background
The aim is to identify any gaps in the knowledge of folate and folic acid in vegetarians, which is of interest given the increasing adoption of vegetarian type diets.

Methods
In this convenience sample, 106 people answered an online questionnaire regarding folate intake and awareness among vegetarians. This was created using Google Forms and was shared via Facebook, including on various national and college vegetarian group pages. There were 44 questions. Twenty-four participants were excluded, because they reported eating fish, chicken or other meat. Final data analysis included 82 subjects. The majority of these vegetarians were females over the ...


Seaweeds As Nutraceuticals For Health And Nutrition, Emer Shannon, Nissreen Abu-Ghannam Sep 2019

Seaweeds As Nutraceuticals For Health And Nutrition, Emer Shannon, Nissreen Abu-Ghannam

Articles

Throughout human history, seaweeds have been used as food, folk remedies, dyes, and as mineral-rich fertilisers. Seaweeds as nutraceuticals or functional foods with dietary benefits beyond their fundamental macronutrient content are now a major research and industrial development concept. The occurrence of dietary and lifestyle related diseases, notably type 2 diabetes, obesity, cancer, and metabolic syndrome has become a health epidemic in developed countries. Global epidemiological studies have shown that countries where seaweed is consumed on a regular basis have significantly fewer instances of obesity and dietary-related disease. This review outlines recent developments in seaweed applications for human health from ...


Laser-Induced Breakdown Spectroscopy (Libs): A Potential Quality Tool For Infant Formula Manufacture, Xavier Cama Moncunill Sep 2019

Laser-Induced Breakdown Spectroscopy (Libs): A Potential Quality Tool For Infant Formula Manufacture, Xavier Cama Moncunill

Doctoral

Breast milk is considered the ideal food for infants. However, breastfeeding is at times supplemented or replaced with suitable alternatives. Infant formula (IF) is an industrially produced food intended as a breast milk substitute, which needs to satisfy, by itself, all nutritional requirements of infants. For this reason, it is of critical importance that IF provides the adequate amounts of nutrients including carbohydrates, fats, proteins, minerals and vitamins. Laser-induced breakdown spectroscopy (LIBS) is a promising emission spectroscopic technique for elemental analysis, which can provide real-time measurements with little to no sample preparation. Hence, the main goal of this thesis was ...


Integration Of Technology In The Chemistry Classroom And Laboratory, Barry J. Ryan Jul 2019

Integration Of Technology In The Chemistry Classroom And Laboratory, Barry J. Ryan

Books/Book Chapters

The role of technology in the chemistry classroom and laboratory continues to evolve, with mainstream applications such as pre-lecture/laboratory resources being supplemented by technological innovations such as immersive reality. Although the range is vast, care must be taken to select appropriate and pedagogically aligned technologies to enable learning.

In this chapter a model for the appropriate selection and application of technology enabled learning in chemistry is developed and explored in the context of two case-studies. This model, LEAPTech, is based on ten years of personal experience, informed by evidence and underpinned by the scholarly literature. This model will serve ...


Effect Of Fermentation On Enhancing The Nutraceutical Properties Of Arthrospira Platensis (Spirulina), Elena Demarcocastro, Emer Shannon, Nissreen Abu-Ghannam Mar 2019

Effect Of Fermentation On Enhancing The Nutraceutical Properties Of Arthrospira Platensis (Spirulina), Elena Demarcocastro, Emer Shannon, Nissreen Abu-Ghannam

Articles

Abstract:Arthrospira platensis(spirulina), a filamentous fresh-water planktonic cyanobacterium,possesses diverse biological activities and a unique nutritional profile, due to its high contentof valuable nutrients. This study aimed to further improve the bioactive profile of spirulina, byfermenting it with the lactic acid bacteriumLactobacillus plantarum.In vitrocomparison of thetotal phenolic content (TPC), C-phycocyanin, free methionine, DPPH radical scavenging capacity,ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC) and proteinfragmentation via SDS-PAGE in untreated versus 12 to 72 h fermented spirulina is reported here.After 36 h fermentation, TPC was enhanced by 112%, FRAP by 85% and ORAC by 36 ...


Predicting Quality Attributes And Waste Of Strawberry Packed Under Modified Atmosphere Throughout The Cold Chain, Kompal Johsi, Brijesh Tiwari, Patrick Cullen, Jesus Maria Frias Jan 2019

Predicting Quality Attributes And Waste Of Strawberry Packed Under Modified Atmosphere Throughout The Cold Chain, Kompal Johsi, Brijesh Tiwari, Patrick Cullen, Jesus Maria Frias

Articles

Modified Atmosphere Packaging (MAP) is used commercially to extend the shelf life of strawberries. The attainment of desired gas (O2, CO2) concentrations inside MAP relies on the product respiration and the mass transfer through packaging and will affect the quality. The objective of this work is to build a mathematical model for strawberries to assess the effect of the uncertainties on headspace gas concentration and quality: 1) cold chain related temperature and relative humidity variations and 2) variability associated to product respiration and quality based on literature. Weight loss was more influenced by the cold chain storage conditions (temperature and ...


Atmospheric Cold Plasma Interactions With Microbiological Risks In Fresh Food Processing, Apurva Patange Jan 2019

Atmospheric Cold Plasma Interactions With Microbiological Risks In Fresh Food Processing, Apurva Patange

Doctoral

Atmospheric cold plasma (ACP) is a novel emerging non-thermal technology that has attracted attention as a decontamination tool in several industrial, food and healthcare sectors. This study investigated the anti-microbial efficacy of ACP against microbiological risks associated with fresh foods. Treatment was performed using in-package ‘dry’ ACP technology and plasma functionalised liquid to decontaminate microorganisms, exploring the responses to real and challenging microbiological risks pertinent to both fresh foods themselves as well as the effluents generated from food processing industry. A range of critical control process parameters were investigated with respect to key pathogenic and spoilage microorganisms commonly implicated in ...


Agro-Industrial Lignocellulosic Biomass: A Sustainable Platform For The Production Of Α-Amylase And Xylanase A, Rajeev Ravindran [Thesis] Dec 2018

Agro-Industrial Lignocellulosic Biomass: A Sustainable Platform For The Production Of Α-Amylase And Xylanase A, Rajeev Ravindran [Thesis]

Doctoral

Enzymes such as α-amylase and xylanase offer potential for numerous industrial applications such as food, beverage, and animal feed production, detergents, textile, cosmetics and biodiesel production. Economic factors such as achievement of optimum yields and production cost are the main deterrents in the industrial use of these enzymes. Enzymes are generally produced via microbial fermentation using expensive mediums which account for 30 to 40% of the production cost. Food industry wastes such as spent coffee waste (SCW) and Brewers’ spent grain (BSG) are two of the most common food waste products expelled by the food and beverage industry here in ...


Food Safety Knowledge And Practices Among Saudi Mothers, Wafa O. Ayaz, Anushree Priyadarshini, Amit Jaiswal Nov 2018

Food Safety Knowledge And Practices Among Saudi Mothers, Wafa O. Ayaz, Anushree Priyadarshini, Amit Jaiswal

Articles

This study examines food safety knowledge and practices of mothers in Saudi Arabia. A total of 979 respondents participated in the study and completed a questionnaire that accessed their knowledge of food storage, food handling, usage and maintenance of kitchen facilities, personal hygiene and food poisoning. Results showed that mothers in Saudi Arabia had moderate knowledge of food storage (passing rate 64.9%) and usage and maintenance of kitchen facilities (passing rate 66.5%). While they had good knowledge of personal hygiene (passing rate 83.8%) and food poisoning (passing rate 78.5%), their knowledge with regard to food handling ...


The Effect Of Temperature During Retail Display On The Colour Stability Of Co Pretreated Vacuum Packaged Beef Steaks, Lauren Anne Van Rooyen, Paul Allen, Eimear Gallagher, David I. O'Connor Nov 2018

The Effect Of Temperature During Retail Display On The Colour Stability Of Co Pretreated Vacuum Packaged Beef Steaks, Lauren Anne Van Rooyen, Paul Allen, Eimear Gallagher, David I. O'Connor

Articles

The effect of CO pretreatments applied to beef striploin steaks (Longissimus thoracis et lumborum, LTL) prior to vacuum packaging and display temperature on colour stability, shelf life and tenderness was determined. Steaks were exposed to 5% CO, 60% CO2 and 35% N2for 3 (CO3), 5 (CO5) or 7 (CO7) h, followed by 28 days display at 2 °C (good industry practice) or 6 °C (mild abuse). CO5 was the optimum exposure time as it induced the desirable colour while not retaining the bright colour, irrespective of display temperature. K/Sratios confirmed that CO pretreatment did not mask spoilage and ...


Enzymatic Extraction Of Fucoxanthin From Brown Seaweeds, Emer Shannon, Nissreen Abu-Ghannam Apr 2018

Enzymatic Extraction Of Fucoxanthin From Brown Seaweeds, Emer Shannon, Nissreen Abu-Ghannam

Articles

Brown seaweeds contain a number of bioactive compounds. The xanthophyll, fucoxanthin, has in vivo efficacy against disorders such as type 2 diabetes, obesity and cancer. Organic solvents are traditionally employed to extract fucoxanthin, but carry a toxic chemical and environmental burden. The aim of this study was to optimise a fucoxanthin extraction method using enzymes, water, low-temperature dehydration and mechanical blending, to produce yields comparable to those achieved with an organic solvent (acetone). Response surface methodology was applied, using Fucus vesiculosus as a model species. A fucoxanthin yield of 0.657 mg g-1 (dry mass) was obtained from F ...


Hatch & Sons Menu 2018, Hatch & Sons Jan 2018

Hatch & Sons Menu 2018, Hatch & Sons

Menus of the 21st Century

Roark Cassidy’s stellar operational insight spans high-end and casual dining. The Kemp girls Domini and Peaches, who together with Roark own ITSA, Feast Catering, Alchemy & Joe's and journalist and consultant Hugo Arnold. We’ve cooked for each other and a frightening number of people over the years. At heart, however, we are all devoted to the joys of the kitchen table and good Irish grub.


The Fumbally Menu 2018, Fumbally Restaurant Jan 2018

The Fumbally Menu 2018, Fumbally Restaurant

Menus of the 21st Century

The Fumbally is the culmination of 4 years of cooking, travelling, working at festivals, gathering ideas, arguing those ideas, making mistakes, making new friends, finally realising those ideas, having lots of dinners, tasting new things, building a kitchen and seeing what will happen.

Some of us have been working in kitchens all our lives, others haven’t, but we all have a love for food, good coffee and the simple pleasure of sharing a meal with friends.


The Pepperpot Powerscourt Menu 2018, The Pepperpot Powerscourt Jan 2018

The Pepperpot Powerscourt Menu 2018, The Pepperpot Powerscourt

Menus of the 21st Century

Quirky tea room offering cakes, all-day breakfast, salads and sandwiches, plus first-floor terrace.


Pudding Row Menu 2018, Pudding Row Jan 2018

Pudding Row Menu 2018, Pudding Row

Menus of the 21st Century

The food philosophy of Pudding Row has always been very simple: We use the best possible ingredients that we can find in Ireland, with as much emphasis on local and organically produced food as possible. We combine these quality ingredients with the freshest, highest quality breads and pastries that we bake fresh every morning. Being based in West Sligo we are blessed to have easy access to work with some amazing food producers such as Andarl Farm, Woodville Farm, Crimlin Organic Farm as well as numerous local growers.


Camerino Menu 2018, Camerino Jan 2018

Camerino Menu 2018, Camerino

Menus of the 21st Century

Camerino serves the highest quality cakes, cookies and squares, excellent coffee by Roasted Brown, leaf tea by Clement & Pekoe, and a simple daily changing menu including a list of sandwiches on bread baked fresh in-house, salads and soups.

Our bakery has been awarded Best in Ireland by McKenna’s Guides/Bridgestone Award in 2016, 2015, 2014, 2013, 2012. Our chocolate raspberry cheesecake brownies won Gold in the Blas na hEireann Irish Food Awards, and were finalists in the Dublin Street Food Awards. Our bakery was shortlisted for the Irish Times Best Shops in Ireland 2015 and visiting Camerino was included ...


Current And Future Technologies For Microbiological Decontamination Of Cereal Grains, Agatha Los, Dana Ziuzina, Paula Bourke Jan 2018

Current And Future Technologies For Microbiological Decontamination Of Cereal Grains, Agatha Los, Dana Ziuzina, Paula Bourke

Articles

Cereal grains are the most important staple foods for mankind worldwide. The constantly increasing annual production and yield is matched by demand for cereals, which is expected to increase drastically along with the global population growth. A critical food safety and quality issue is to minimize the microbiological contamination of grains as it affects cereals both quantitatively and qualitatively. Microorganisms present in cereals can affect the safety, quality, and functional properties of grains. Some molds have the potential to produce harmful mycotoxins and pose a serious health risk for consumers. Therefore, it is essential to reduce cereal grain contamination to ...


Recognizing Food As Part Of Ireland’S Intangible Cultural Heritage, Máirtín Mac Con Iomaire Jan 2018

Recognizing Food As Part Of Ireland’S Intangible Cultural Heritage, Máirtín Mac Con Iomaire

Articles

Drawing on evidence from across a range of disciplines (literature, folklore, history, sociology, etc.), this paper explores the lack of an iconic link between Ireland and food, explaining the reasons why Ireland and food are not immediately linked in the popular imagination. It argues for recognition of foodways as a significant element in Ireland’s intangible cultural heritage. It highlights and interrogates constructs, such as ‘national’ and ‘regional’ cuisines, charting the growing scholarship around Irish food history from the ground breaking work of A.T. Lucas and Louis Cullen to a recent emerging cluster of doctoral researchers. The paper identifies ...


Formulation And In Vitro Characterisation Of Fungal Chitosan Nanoparticles Coated With Zein For Improved Oral Delivery Of Selenoamino Acids, Giuliana Vozza Jan 2018

Formulation And In Vitro Characterisation Of Fungal Chitosan Nanoparticles Coated With Zein For Improved Oral Delivery Of Selenoamino Acids, Giuliana Vozza

Doctoral

Selenium (Se) is an essential micronutrient in both human and animal nutrition that exists in a wide array of different forms, both organic and inorganic. Selenoamino acids (SeAAs), such as selenocystine (SeCys2), selenomethionine (SeMet), and methylselenocysteine (MSC) are organic species with reported health benefits of cancer prevention, increased fertility and improved immunological status. However, supplementation of SeAAs can be challenging, due to their reported narrow therapeutic range of indices, low bioavailability and increased susceptibility to oxidation. To address this, SeAAs were encapsulated into nanoparticles (NPs) to lower their toxicity profiles in comparison to their native form, in addition to offering ...


Sodium Caprate Enables The Blood Pressure-Lowering Effect Of Ile- Pro-Pro And Leu-Lys-Pro In Spontaneously Hypertensive Rats By Indirectly Overcoming Pept1 Inhibition, John Gleeson, Jesus Maria Frias, Sinead Ryan, David J. Braydon Jan 2018

Sodium Caprate Enables The Blood Pressure-Lowering Effect Of Ile- Pro-Pro And Leu-Lys-Pro In Spontaneously Hypertensive Rats By Indirectly Overcoming Pept1 Inhibition, John Gleeson, Jesus Maria Frias, Sinead Ryan, David J. Braydon

Articles

The tripeptides, Ile-Pro-Pro (IPP) and Leu-Lys-Pro (LKP), inhibit angiotensin-converting enzyme (ACE) resulting in lowered blood pressure. Our hypothesis was that the medium chain fatty acid permeation enhancer, sodium caprate (C10), may prevent the decrease in permeability of the tripeptides when PepT1 is inhibited by glycyl-sarcosine (Gly-Sar), a situation that may occur in the presence of food hydrolysates. Using Caco-2 monolayers and isolated rat jejunal tissue, the apparent permeability coefficients (Papp) of [3H]-IPP and [3H]- LKP were assessed in the presence of Gly-Sar with and without C10. Gly-Sar decreased the Papp of both tripeptides across monolayers and isolated jejunal tissue ...


Lignocellulosic Biorefineries In Europe: Current State And Prospects, Amit Jaiswal, Shady Hassan, Gwilym A. Williams Jan 2018

Lignocellulosic Biorefineries In Europe: Current State And Prospects, Amit Jaiswal, Shady Hassan, Gwilym A. Williams

Articles

In 2012, the European Bioeconomy strategy was launched, defining the bioeconomy as "the 33 production of renewable biological resources and the conversion of these resources and waste 34 streams into value added products". This strategy and its action plans increased the turnover 35 of the total bioeconomy in the EU from 2.09 trillion Euro in 2008 to 2.29 trillion in 2015 .


Translation Of Plasma Technology From The Lab To The Food Industry, Patrick Cullen, James Lalor, Laurence Scally, Daniela Boehm, Vladimir Milosavljevic, Paula Bourke, Kevin Keener Jan 2018

Translation Of Plasma Technology From The Lab To The Food Industry, Patrick Cullen, James Lalor, Laurence Scally, Daniela Boehm, Vladimir Milosavljevic, Paula Bourke, Kevin Keener

Articles

The potential of cold plasma as a food processing aid has been demonstrated for a range of processes and products. The potential applications of plasma technology are extensive and include microbial decontamination, pest control, toxin elimination, food and package functionalisation and many others. However, studies reported to date have principally been at laboratory scale. This paper discusses the status and challenges of transferring the technology to the industry. The major challenges discussed for adoption of atmospheric plasma as a food processing tool by industry are (1) demonstration of product/process specific efficacies; (2) development of process compatible technology designs and ...


The Effects Of Varying Gas Concentrations And Exposure Times On Colour Stability And Shelf-Life Of Vacuum Packaged Beef Steaks Subjected To Carbon Monoxide Pretreatment, Lauren Anne Van Rooyen, Paul Allen, Caragh Kelly-Rees, David I. O'Connor Jan 2018

The Effects Of Varying Gas Concentrations And Exposure Times On Colour Stability And Shelf-Life Of Vacuum Packaged Beef Steaks Subjected To Carbon Monoxide Pretreatment, Lauren Anne Van Rooyen, Paul Allen, Caragh Kelly-Rees, David I. O'Connor

Articles

There is an emerging demand for more value-added meat packaging technologies which enhance meat quality. Overall, colour is the most important quality trait judged at point of purchase as sensory traits cannot be physically assessed prior to consumption (Carpenter, Cornforth, & Whittier, 2001; Van Rooyen, Allen, Crawley, & O’Connor, 2017). Consumers use colour as an indicator of freshness and wholesomeness and this influences perceived meat quality (Carpenter et al., 2001; Issanchou, 1996), while discoloration is associated with unwholesomeness (Faustman & Cassens, 1990) and leads to economic losses (Kropf, Hunt, & Piske, 1986) and food waste. Packaging directly affects the colour and quality of meat (Bernués, Olaizola, & Corcoran, 2003) but high oxygen MAP which is widely used to enhance meat colour negatively affects tenderness (Clausen, 2004; Tørngren, 2003). Innovations in meat packaging which enhance colour coupled with increased tenderness would greatly assist the meat industry. Vacuum packaging permits prolonged storage in an anoxic environment favouring tenderness but has a negative effect on meat colour. Carbon monoxide (CO) applied as a pretreatment prior to ...


Lactic Acid Fermentation Of Arthrospira PlatensisIs (Spirulina) Biomass For Probiotic-Based Products, Alberto Niccolai, Emer Shannon, Nissreen Abu-Ghannam, Natascia Biondi, Liliana Rodolfi, Mario R. Tredici Jan 2018

Lactic Acid Fermentation Of Arthrospira PlatensisIs (Spirulina) Biomass For Probiotic-Based Products, Alberto Niccolai, Emer Shannon, Nissreen Abu-Ghannam, Natascia Biondi, Liliana Rodolfi, Mario R. Tredici

Articles

The first objective of this study was to evaluate the use of lyophilised biomass of the cyanobacterium Arthrospira platensis F&M-C256 as the sole substrate for lactic acid fermentation by the probiotic bacterium Lactobacillus plantarum ATCC 8014. After 48 h of fermentation, the bacterial concentration was 10.6 log CFU mL−1 and lactic acid concentration reached 3.7 g L−1. Lyophilised A. platensis F&M-C256 biomass was shown to be a suitable substrate for L. plantarum ATCC 8014 growth. The second objective of the study was to investigate whether lactic acid fermentation could enhance in vitro digestibility and ...


Characterisation Of Cold Plasma Treated Beef And Dairy Lipids Using Spectroscopic And Chromatographic Methods, Chaitanya Sarangapani, David Dorran, Julie Dunne, Paula Bourke, Patrick Cullen Nov 2017

Characterisation Of Cold Plasma Treated Beef And Dairy Lipids Using Spectroscopic And Chromatographic Methods, Chaitanya Sarangapani, David Dorran, Julie Dunne, Paula Bourke, Patrick Cullen

Articles

The efficacy of cold plasma for inactivation of food-borne pathogens in foods is established. However, insights on cold plasma-food interactions in terms of quality effects, particularly for oils and fats, are sparse. This study evaluated plasma-induced lipid oxidation of model matrices, namely dairy and meat fats. Product characterisation was performed using FTIR, 1H NMR and chromatographic techniques. The oxidation of lipids by cold plasma followed the Criegee mechanism and typical oxidation products identified included ozonides, aldehydes (hexanal, pentenal, nonanal and nonenal) and carboxylic acids (9-oxononanoic acid, octanoic acid, nonanoic acid), along with hydroperoxides (9- and 13-hydroperoxy-octadecadienoylglycerol species). However, these ...


Mulberry Garden : October Seasonal Dinner Menu, Mulberry Garden Oct 2017

Mulberry Garden : October Seasonal Dinner Menu, Mulberry Garden

Menus of the 21st Century

Mulberry Lane, Donnybrook Dublin 4, Ireland, D04 WE03


Chapter One : Four Course Dinner, Chapter One Oct 2017

Chapter One : Four Course Dinner, Chapter One

Menus of the 21st Century

18-19 Parnell Square, Dublin 1.


The Limetree Restaurant : Dinner Menu, The Limetree Restaurant Oct 2017

The Limetree Restaurant : Dinner Menu, The Limetree Restaurant

Menus of the 21st Century

Kenmare, Co. Kerry.