Total Visits to Ireland

Great Britain

Other Europe

North America

Other Areas

Aug - Oct 2014

Aug - Oct 2015

% +/-

Aug - Oct 2014

Aug - Oct 2015

% +/-

Aug - Oct 2014

Aug - Oct 2015

% +/-

Aug - Oct 2014

Aug - Oct 2015

% +/-

Aug - Oct 2014

Aug - Oct 2015

% +/-

2,284,700

2,604,800

+14.0 %

920,500

1,028,900

+11.8 %

787,100

920,300

+16.9 %

439,900

486,400

+10.6 %

137,200

169,200

+23.3 %

Travel News

Belfast International Airport Predict Continued Passenger Growth
In November, the airport recorded passenger increase of almost 18% - well, 17.64% to be precise – and figures for the first six days of December came in at a whopping 21%.
more>>

New Routes Cork Airport
Cork Airport has warmly welcomed the news that Aer Lingus Regional operated by Stobart Air is set to launch two new routes to Britain next summer - Cork – Southampton and Cork – Leeds Bradford. In addition to the new routes, Stobart Air has announced it will be increasing capacity on three existing routes - Glasgow, Manchester and Newcastle - and will have a third aircraft based at the airport.
more>>

Introducing Santa Line
Stena Line is getting a Christmas makeover this year complete with a historic name change to Santa Line – what else! - across its European Network. Not only that, they are introducing a festive app which customers can use to win prizes as they journey across the Irish Sea.
more>>

Bus Éireann To Provide Extra Services For Cork Customers
Travelling to Cork city to stock up on Christmas presents or socialise with friends and family over the festive period? Bus Éireann can take you there – and home again
more>>

Message from us

Rates 2016
Don't forget to notify us of any changes to your rates for the coming new year.

Calendar 2016
If you know of any events, festivals or activities taking place in your area, why not tell us about it and we will mention it in our
Calendar. By promoting your area, you are helping to promote your business too.

Merry Christmas
Finally, we would like to thank all our customers for their continued support.
Wishing you all a happy & peaceful Christmas and a prosperous New Year.

Recipe

Turkey & Cranberry Pie

For the hot water crust pastry
450g/1lb plain flour, sifted, plus extra for dusting
100g/3½oz strong white flour, sifted
1 tsp salt
75g/2½oz chilled butter, cut into cubes
150g/5½oz lard, cut into cubes, plus extra for greasing
1 free-range egg, beaten, to glaze

For the filling
400g/14oz leftover stuffing (sage and onion or flavour of your own preference)
500g/1lb 2oz cooked turkey, both white and brown meat, roughly chopped
salt and freshly ground black pepper
200g/7oz cranberries (fresh, or frozen and defrosted)
150g/5½oz cranberry sauce

Preparation method
1.Sift the plain and strong flour and salt into a mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Make a well in the centre of the mixture.
2.Heat the lard and 200ml/7fl oz water in a small saucepan over a medium heat. When the mixture is simmering pour it into the well in the flour mixture and stir with a wooden spoon, gradually drawing the dry mixture into the liquid, until the mixture comes together as a dough.
3.Grease a 18cm/7in springform cake tin, or raised pie mould with melted lard. Make sure you grease the tin liberally to prevent the pastry from sticking.
4.Tip the dough onto a lightly floured work surface and knead until smooth and pliable. Roll out three-quarters of the dough and use it to a line the prepared tin. Press the pastry into the base and sides of the tin to prevent air bubbles from forming. Leave the excess pastry hanging over the edge of the tin.
5.For the filling, spoon half of the stuffing into the pastry case and press down with the back of a spoon. Arrange half of the turkey over the stuffing, then season with salt and pepper. Mix the cranberries and cranberry sauce together and spoon half over the turkey. Repeat the layers once more, pressing down as before.
6.Roll out the remaining pastry until it is large enough to cover the pie. Brush the overhanging edges with water and place the lid on top, squeezing it together at the edges to seal. Trim off most of the excess pastry using scissors or a knife, and crimp to create a decorative edge. Make a small hole in the centre of the lid and chill for 30 minutes.
7.Preheat the oven to 180C/350F/Gas 4 (fan 160C).
8.Place the chilled pie in a roasting tin (to catch any juices that may leak from the pie tin) and cook for 45 minutes. Remove from the oven and brush with beaten egg to glaze. Return to the oven for 15 minutes.
9.When the pie is cooked, remove from the oven and leave to cool on a wire rack for 10 minutes. Leave to cool for a further 30 minutes before removing from the springform tin or pie mould.
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Final Thought