![]() With par 5 distances averaging around 500 yards, the average golfer, one who typically scores between 90 to 100 per round, simply cannot hit the ball that far with one swing. The biggest reason why condors are so rare in golf is that the distance to reach the hole from the teeing ground on a par 5 hole or the green in two shots on a par 6 hole is just too far for the average golfer. There are only two instances in which a golfer can record a condor during their round: a hole in one on a par 5 or a 2 on a par 6. The chances of a golfer recording a condor on their scorecard are so rare that it is more likely they’ll get struck by lightning or even better, win the lottery.Ī condor is a term for a golf score that is 4 under par. The book, which is a collection of Gary’s favourite home-cooked recipes, won the 'Gourmand World Book Award for Best in Ireland.In the grand pecking order of scoring terms in the golf world, the condor reigns supreme. ![]() He also wrote a book called Food for the Soul in aid of Active Retirement Ireland. Gary wrote a weekly recipe column for The Irish Times Magazine every Saturday offering readers interesting ways to use Irish artisanal produce. In 2019, Gary appeared twice on BBC One’s Saturday Kitchen where dishes he cooked included a delicious Chicken Mornay with Chorizo Crumb. The icing on the cake came in 2014 when Viewmount House was named "Best Restaurant in Ireland" by Georgina Campbell. When Gary was Head Chef at Viewmount House, Gary’s repertoire of modern classic dishes fused from his knowledge of traditional Irish cooking along with the skills he honed in Boston resulted in the restaurant being ever present in the McKenna Guides Top 100 Places to Stay & Eat since 2009. All proceeds for the event were donated to Lidl’s Charity Partner, Jigsaw the National Centre for Youth Mental Health in Ireland. Gary guided guests in the 'experience room' where they enjoyed each of his dishes in the dark. Gary was challenged to create a mouth-watering menu which showcased the very best of Lidl’s Bord Bia Quality Assured Irish beef. Gary worked with Lidl on their RARE event. Prior to returning to Ireland, Gary was head chef at Devlin’s Restaurant and Bar in Boston. Originally from Ramelton, near Letterkenny, Co Donegal, Ireland, Gary previously worked at The Olde Post restaurant at Cloverhill, and at the Lobster Pot Restaurant in the Galway Bay Hotel. Niall currently sits on the board of the Club Management Association of Europe (CMAE). Significant course and operational improvements were also made in his time. Dramatic improvements were seen in his four years culminating in the construction of a golf academy onsite with all modern training aids such as trackman included. This was a club with substantial green fee revenue and also 1200 club members. In 2014 Niall moved to St Anne's Golf Club on Bull Island 5 km from Dublin city centre as General Manager. This was a wonderful 18-hole championship golf resort with 5 star hotel and world class spa facilities onsite. ![]() Niall was Golf Operations Manager there for 11 years hosting tournaments such as The Irish Seniors Open and the Seve Trophy in his time. ![]() In March 2004 he moved to the 5 star Heritage Golf & Spa Resort in Killenard Co Laois designed by the late Seve Ballesteros. He worked his way up the ladder to Assistant Head Golf Steward in his 8-year tenure at the Ryder Cup venue participating in the operations of 8 European Opens. Niall started his career in the Hospitality industry in the world-renowned K Club from the early age of 16. ![]()
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