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| The hotel was owned by the brothers Matz, who sold the hotel in 2002. ] was the head chef.<ref name="East"> | The hotel was owned by the brothers Matz, who sold the hotel in 2002. ] was the head chef.<ref name="East"> | ||
| {{citation |last=East |first=Louise |contribution=Holy Smoked Oysters |date=21 December 2002 |newspaper=] |url=http://www.highbeam.com/doc/1P2-24642381.html |accessdate=11 September 2013}}{{subscription |via=Highbeam}} | {{citation |last=East |first=Louise |contribution=Holy Smoked Oysters |date=21 December 2002 |newspaper=] |url=http://www.highbeam.com/doc/1P2-24642381.html |accessdate=11 September 2013}}{{subscription |via=Highbeam}} | ||
| </ref> Matz was known for his Erriseask Baguettes, made with an unconventional approach to bread-making in which he kneadled the dough every 15 minutes for an hour to produce a "special continental texture".<ref name="Campbell1996">{{ |
</ref> Matz was known for his Erriseask Baguettes, made with an unconventional approach to bread-making in which he kneadled the dough every 15 minutes for an hour to produce a "special continental texture".<ref name="Campbell1996">{{citation |last=Campbell |first=Georgina |title=The Best Of Irish Breads & Baking: Traditional, Contemporary & Festive |url=http://books.google.com/books?id=H1cHIpWFdRAC&pg=PA44 |year=1996 |publisher=Georgina Campbell Guides|isbn=978-1-903164-15-0 |page=44}}</ref> | ||
| ==See also== | ==See also== | ||
Revision as of 16:17, 11 September 2013
Restaurant in County Galway, Ireland| Erriseask House | |
|---|---|
| Restaurant information | |
| Established | 1989 |
| Head chef | Stefan Matz |
| Rating |  Michelin Guide |
| City | Ballyconneely, Connemara, County Galway |
| Country | Ireland |
Erriseask House is a former restaurant and hotel in Ballyconneely, County Galway, Ireland. It was a fine dining restaurant that was awarded one Michelin star in 2000 and 2001.
The hotel was owned by the brothers Matz, who sold the hotel in 2002. Stefan Matz was the head chef. Matz was known for his Erriseask Baguettes, made with an unconventional approach to bread-making in which he kneadled the dough every 15 minutes for an hour to produce a "special continental texture".
See also
References
- Michelin Great Britain & Ireland 2000 (27th ed.), Michelin, 2000, p. 866, ISBN 978-2-06-965027-3
-
East, Louise (21 December 2002), The Irish Times http://www.highbeam.com/doc/1P2-24642381.html, retrieved 11 September 2013
{{citation}}:|contribution=ignored (help); Missing or empty|title=(help) – via Highbeam (subscription required) - Campbell, Georgina (1996), The Best Of Irish Breads & Baking: Traditional, Contemporary & Festive, Georgina Campbell Guides, p. 44, ISBN 978-1-903164-15-0
53°26′16.05″N 10°4′38.15″W / 53.4377917°N 10.0772639°W / 53.4377917; -10.0772639
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