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A month long vegan challenge pleasantly surprises local chef

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There’s a lifestyle revolution taking place and local chef Chad Byrne, decided to try it for a whole month – by becoming vegan.
After a month of taking on Veganuary, Chad, who is Head Chef at Danú in the Brehon Hotel, tells the Killarney Advertiser how it all worked out for him.
From the initial shock of finding foods to eat - to the pleasant surprise of losing half a stone in three weeks – he says he has openly embraced the idea of becoming a vegan – although will not be taking it on full-time.
“I can honestly say I have never felt better, I’m not sure if it’s a placebo effect but looking at a bowl of beautiful fresh fruit on mixed oat porridge with carrot, ginger and apple smoothie for breakfast to start the day makes you feel vibrant and ready to take on the day,” he said.
“While it’s changing a diet, it’s also a change in lifestyle, with only positive benefits from losing half a stone in weight in my first three weeks to a general feeling of vitality. However, the first week I did feel a little lethargic, but a B12 supplement helped get over that.”
He explained that as a chef, he wanted to challenge himself.
“First and foremost we have so many vegans eating with us lately in the Brehon. It’s not just a fad or trend - it’s a lifestyle revolution taking place.
“I thought if I go vegan for a month I can really get more adventurous with vegan food opposed to a meat eater cooking for a vegan “thinking what they would like”. And since going full circle my lifestyle and health has seen a massive benefit.
“Aside from the food, I also experienced a genuine buzz and sense of contentment from actually doing something positive for animals and my carbon footprint. I always felt there was something more I could be doing,.”
Initially he said that he was dreading becoming a vegan.
“I can do without meat and fish, it’s the biproducts that worried me - simple things like a toasted cheese sandwich which I felt would be hard to do without - but after a concerted effort your mind operates differently, a ‘what will I use instead’ approach opens up so many ideas. I duly note it’s a luxury to be a chef as its certainly makes it a hell of a lot easier.”
From his recent experience, Chad has now started to take a more active role in the vegan community by writing a blog for ‘Chef Network’.
“I’m also doing local projects like our upcoming Vegan Pop Up in Killarney and also launching wider and more varied selections for vegans at the Brehon.
“I’ve embraced it! My larder at home is very different to what it once was – now filled with grains, pulses, veggies and fruit. Whole foods are key, and spices are your best friend! My cooking has also become far more inclusive with a few tiny tweaks. I urge anyone to try it even for a few days. It will give you a new philosophy on your approach to food. I’m not saying I will always be vegan, I can just say I’m enjoying the ride and learning experiences I've had.”

Recipe

Hazelnut, broccoli, potato cakes

· 1 tbsp olive oil
· 2 1/2 ounces leek, white part only, chopped finely
· 2 1/2 ounces onion, chopped finely
· 1 large garlic clove, chopped finely
· 3 ounces broccoli, chopped finely, Peel the stem and chop too
· 8 ounces peeled new potatoes cut into small dice
· 6 tbsp canned chick peas drained and blitzed up
· 1 lemon zested
· Handful crushed hazelnuts
· Salt pepper and few chilli flakes
· Few drops almond milk to bind

· In a medium pan over a medium heat, add the oil, leeks, potatoes, onions and garlic and cook, until soft
· Add the broccoli, two more tablespoons of water and cook covered 15 minutes, stirring occasionally
· Let cool for 10 minutes
· Add the nuts and blitzed chickpeas, lemon, seasoning and almond milk to bind (should be firm), form into bite sized patties
· To cook, heat a large pan cook over medium heat, cook four to five minutes until the bottom is golden, gently flip and cook and additional four to five minutes. You can freeze whatever you don’t eat. To reheat from frozen, bake in 390F preheated oven for 25 minutes.
Serve with a little salsa or vegan style relish.

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Funding deal secures future of Kerry Airport

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The long-term future of Kerry Airport has been secured following the Government’s announcement of the new Regional Airports Programme 2026–2030.

The move provides a guaranteed framework of support for the Farranfore hub for the next five years, offering much-needed stability for the region’s primary aviation link.


Under the new plan, nearly €45 million in capital investment will be made available across the regional airport sector over the five-year period.

For 2026 alone, the Government has earmarked over €19 million, which includes €9 million specifically for capital projects alongside annual operational funding.

This financial backing is designed to ensure regional airports can meet strict international safety and security regulations while also investing in new infrastructure.


Fianna Fáil TD for Kerry, Deputy Michael Cahill, welcomed the announcement, noting that the renewal of the programme provides the certainty required for the airport to plan for the future.


“The continuation of this programme is critically important for Kerry’s connectivity, tourism sector, and broader economic development,” Deputy Cahill said. “Kerry Airport plays a pivotal role in linking our county to Dublin and international destinations, supporting jobs and investment across the Kingdom.”


The 2026–2030 programme has also been broadened to include airports handling up to three million passengers, meaning Kerry will continue to receive support alongside Shannon, Donegal, and Ireland West Airport Knock.

Beyond daily operations, the funding is specifically targeted toward climate resilience and carbon reduction measures, helping the airport align with national climate action commitments.

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New leadership and compact route for 2026 Assess Ireland International Rally of the Lakes

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Planning for the 2026 Assess Ireland International Rally of the Lakes is moving at a frantic pace as Killarney prepares for its biggest annual sporting event from May 1 to 3.

There is a new face set to take charge of Killarney and District Motor Club’s flagship event as the countdown continues for the return of one of the town’s largest annual spectacles.


Tim Clifford has been appointed Clerk of the Course for the 2026 edition. While this is his first time at the helm of the International rally, Tim is a well-known figure in the town and a veteran of the local motorsport scene.

He recently ran the successful ‘Rally Masters’ at Killarney Racecourse and previously managed the Killarney Historic Rally on five occasions between 2002 and 2006. When he isn’t at Rally HQ, Tim runs the Pony Tales equine stables in Faha.


A preferred route has already been identified for the May Bank Holiday weekend. Organisers are currently finalising a localised, compact route that puts the best interests of the town’s businesses, rally competitors, and spectators at the forefront.

The goal is to provide a high-octane event while ensuring the economic boost reaches the heart of Killarney.


Assess Ireland, the Kingdom-based motor and engineering assessors, returns as title sponsor for the third consecutive year.

The partnership has grown from strength to strength since it began in 2024. The Gleneagle Hotel will once again serve as the rally headquarters, housing everything from the rally office to the final prizegiving in the historic Killarney venue.


The 2026 rally carries massive weight across several championships.

It serves as Round 4 of the NAPA Auto Parts Irish Tarmac Rally Championship, currently led by Killarney co-driver Noel O’Sullivan and Derry’s Callum Devine, who are chasing a historic five-in-a-row. It is also a double-points scoring weekend for the GK Print Southern 4 Championship.

For the first time, the Rally of the Lakes will serve as the opening round of the Moriarty’s Central Car Sales Kingdom of Kerry Rally Championship, a move that is sure to spark intense competition among local crews.


Speaking after the announcement, Tim Clifford said it gives him and his family great pride to run the extraordinary Rally of the Lakes in his hometown.

He credited his huge team for working non-stop to get the rally on the road and noted that the preferred route should be a big hit with crews and spectators, keeping road mileage and costs to a minimum while supporting local businesses over the two days. Entries for the event are set to open shortly.

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