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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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A Celebration of Culture, Community and Talent at St Brigid’s Presentation

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St Brigid’s Presentation Secondary School was alive with music, song and celebration at their recent Trad Night 2026, a wonderful evening that showcased the rich cultural talent within their school and wider community.This special event was a joint fundraiser organised by their Gaelbhratach committee, promoting the Irish language and culture; their Yellow Flag committee, celebrating diversity and inclusion; and their dedicated Music Department. The night reflected the spirit of unity in the school, bringing together students from all year groups in a vibrant celebration of heritage through music, storytelling and dance. The programme featured an impressive lineup of performances including the brush dance, junior and senior set dancers representing local clubs such as Kilcummin and Spa, and a spectacular performance from Irish dancing World Champion Caoimhe O’Halloran. Thri junior and senior traditional groups performed beautifully, alongside the hugely talented Glenflesk Ballad Group, multiple All-Ireland award winners, who brought the audience to their feet. The evening was made all the more special with the generous sponsorship of tea and traditional brack from O’Sullivan’s Bakery, which was warmly enjoyed by all in attendance. The night concluded with a memorable performance from Deputy Principal, Liam McGill, who entertained the audience on guitar and vocals, accompanied by well-known local music teacher Rosie Healy and Aine McCann. St Brigid’s are immensely proud of all students who performed and contributed to making the night such a resounding success. Trad Night 2026 highlighted the extraordinary talent within the school and the strong sense of community that defines St Brigid’s Presentation.

A Celebration of Culture, Community and Talent at St Brigid’s Presentation

St Brigid’s Presentation Secondary School was alive with music, song and celebration at their recent Trad Night 2026, a wonderful evening that showcased the rich cultural talent within their school and wider community.This special event was a joint fundraiser organised by their Gaelbhratach committee, promoting the Irish language and culture; their Yellow Flag committee, celebrating diversity and inclusion; and their dedicated Music Department. The night reflected the spirit of unity in the school, bringing together students from all year groups in a vibrant celebration of heritage through music, storytelling and dance. The programme featured an impressive lineup of performances including the brush dance, junior and senior set dancers representing local clubs such as Kilcummin and Spa, and a spectacular performance from Irish dancing World Champion Caoimhe O’Halloran. Thri junior and senior traditional groups performed beautifully, alongside the hugely talented Glenflesk Ballad Group, multiple All-Ireland award winners, who brought the audience to their feet. The evening was made all the more special with the generous sponsorship of tea and traditional brack from O’Sullivan’s Bakery, which was warmly enjoyed by all in attendance. The night concluded with a memorable performance from Deputy Principal, Liam McGill, who entertained the audience on guitar and vocals, accompanied by well-known local music teacher Rosie Healy and Aine McCann. St Brigid’s are immensely proud of all students who performed and contributed to making the night such a resounding success. Trad Night 2026 highlighted the extraordinary talent within the school and the strong sense of community that defines St Brigid’s Presentation.

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European title for Killarney handball star

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By Con Dennehy

Killarney handball star Owen Brosnan answered Ireland’s call at the weekend with a breathtaking display at the European One Wall Tour in London.

Currow native and Spa Killarney Handballer, Brosnan took on the best players in England, Wales, Ireland, Holland, Belgium, France and Israel and thanks to a superb display returned back to Kerry with a European gold medal following his phenomenal success in the Men’s C Plate competition.
Played at the Westway Sports Complex in London, more than 150 players took part in the competition on six indoor courts with Brosnan and his Killarney team colleague Tim Cronin playing 15 games over the two days. Following earlier round victories, Brosnan was paired with Tim Cronin in a Kerry dominated semifinal clash. This was an exciting high-octane game with both players producing a classic display of handball. Aces were hard fought with just one point separating both players at the end of a pulsating game. Brosnan advanced to the final on a 21-20 scoreline. “I was thrilled with my semifinal game. It was a hard-fought contest with all the training at the Spa GAA Hall helping me edge out a win. We train together and know each other strengths and weaknesses which added to the excitement of the occasion. We both teamed up in the Men’s B Plate Doubles competition reaching the semifinal where we were defeated by Matt Flapan and Gleb Spiridon, a USA/Israel combination,” said Owen.
Brosnan produced a superb display of fast paced handball in the Men’s C Plate final where his opponent was the highly fancied Josh Thomas from Wales. Using the court to his full advantage, the Killarney player produced a brilliant all-round performance to record a 21-18 victory and in the process his first major title.
“Naturally, I was delighted with the success. Both Tim and I started the sport by accident over 12 months ago when we attended an Open Family Day at Spa GAA Club. Brendan O’Donoghue, one of the founders of Spa Killarney Handball Club, was giving a demonstration of handball and invited us to try it out. We both enjoyed the experience and have been playing ever since. We are looking forward to the various domestic competitions over the coming months and really enjoy the training and fun element to the sport in the club.”

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