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The Olde Post inn was built in the 1800s. It opened as a post office in 1884, grocery & residence. It had a number of owners and was for some time derelict before it was renovated into a restaurant with accommodation in early 1990s. It has been run as a restaurant since and was taken over by Gearoid & Tara Lynch in November 2002. Since then it has gone under further refurbishment and been extended to include two Hampton Conservatories. To have a complete dining experience, it is not just about the food or wine it is about the whole package. From the moment that you arrive and are made to feel welcome, been given sincere genuine hospitality right through to a meal which incorporates the very best products to create great but exquisite flavours. https://arrow.tudublin.ie/menus21c/1427/thumbnail.jpg

Since Paul and Máire Flynn opened The Tannery in 1997, it has become one of the most original and welcoming experiences in Irish food. What makes it special? There is Paul’s cooking, of course – his fresh Waterford produce, ever-changing menus and mouth-watering focus on flavour. There are cosy chats in the wine bar, warm and welcoming service from expert staff, a bright and buzzy atmosphere at the tables. There is our unique location in the seaside town of Dungarvan, a stone’s throw from the Copper Coast and Comeragh Mountains. But most of all, there is the Tannery’s knack for serving up that most important of ingredients: a great time. https://arrow.tudublin.ie/menus21c/1221/thumbnail.jpg

ABSTRACT Giles, B, Peeling, P, and Reid, M. Quantifying change of direction movement demands in professional tennis matchplay: An analysis from the Australian Open Grand Slam. J Strength Cond Res 38(3): 517–525, 2024—Change of direction (COD) contributes significantly to the movement repertoire of professional tennis players, yet the time-motion and degree demands of these changes are poorly understood. This study examines the velocity, acceleration, and angular displacement profiles of COD movements in modern professional tennis. One hundred eighty-two singles matches of Hawk-Eye player tracking data collected from the Australian Open Grand Slam were used for analysis. A novel COD classification algorithm was used to identify >120,000 medium and high-intensity CODs for analysis. Descriptive characteristics of the COD performance were calculated using player coordinate and time variables. Sex comparisons were analyzed using 2 mixed-effects models assessed for differences via likelihood ratios. Players performed 1.6 CODs per point. Both sexes executed, on average, 1.3–1.4 shots and covered 4.8 m per COD, with men performing changes every 2.7 seconds and women every 3.1 seconds. Medium-intensity COD comprised 88–94% of all identified changes. Approximately 2 in 3 CODs involved a degree of change >105°, whereas cutting maneuvers (<45°) were most commonly high-intensity COD. This study is the first to quantify the COD characteristics of professional tennis matchplay. Both sexes performed the same average number of CODs per point, however, men executed high-intensity changes twice as frequently as women, at an average of 1 every 5 points. These novel findings will help to improve the specificity of training interventions in elite tennis conditioning.

The School of Culinary Arts and Food Technology, TU Dublin, Winter Newsletter captured the many events, sustainability, research, awards, significant contributions and special civic and community activities plus our school's committments to TU Dublin's SDGs which the students and staff members of the school across our (3) three campuses have successfully completed up to the Winter period of 2023. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

This presentation captured the School of Culinary Arts & Food Technology, TU Dublin Awards Ceremony 2023 held in the Central Quad building on it's Grangegorman Campus, Dublin 7. The awards ceremony celebrate the magnificent achievements of the students and staff across their professional practice, new publications, research, National and International competitions, seminars, conferences and community engagement. These achievements would not be possible without the active and ongoing support of the school's sponsors (who are highlighted in this presentation). The school also remembers colleagues, students and industry figures who sadly passed away in the last year. If you interested in supporting the school or undertaking one of it's award winning courses just contact email: scaft@tudublin.ie

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Edition Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2023. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters. If you would like to support our school and the next Generation of Food, Culinary and Horticulture students, contact us at e: scaft@tudublin.ie

James Murphy: ‘The Pub Snug’ . This presentation and talk explored the origins of pub snugs, their social and cultural contribution, their temporary demise and the renewed interest in pub snugs in 21st century Ireland. It was presented at Culture Night 2023 which took place again on Friday September 22nd as part of the School of Culinary Arts and Food Technology contributions to the overall event which was based in the new multi-disciplinary East Quad Arts Building on our Grangegorman Campus, TU Dublin. This event included exhibitions, performances, seminars and curated talks by students and staff of the Faculty of Arts and Humanities, the theme of the 2023 Culture Night was ’Feeding the Senses’, all events were open to the general public to enjoy. If you would like to support our school and the next Generation of Food, Culinary and Horticulture students, contact us at e: scaft@tudublin.ie

Hu, X, Boisbluche, S, Philippe, K, Maurelli, O, Li, S, Xu, B, and Prioux, J. Effects of tactical periodization on workload, physical fitness, and well-being in professional rugby union players during a preseason period. J Strength Cond Res 38(1): 105–115, 2024—Tactical periodization (TP) emerged approximately 30 years ago and has recently gained considerable attention in rugby union (RU). It aims to develop specific physical fitness components with 3 acquisition days (strength, endurance, and speed). However, no study has investigated the effects of TP on workload, physical fitness, and well-being across an RU preseason. This study aimed to determine how RU players&#039; workload response to TP focusing on positional differences, observe the influence of a TP preseason training program on aerobic fitness and neuromuscular performance between positions, and analyze the variation of well-being reported by forwards and backs from the 3 acquisition days. Thirty-two male players completed a 6-week TP protocol. External and internal workload variables were recorded through global positioning systems and session rating of perceived exertion (s-RPE) separately. Fitness assessments included Bronco and countermovement jump (CMJ) tests. The sum of well-being indices was measured using the Hooper index. Kruskal-Wallis H tests revealed that the highest values of PlayerLoad slow, PlayerLoad slow percentage, and s-RPE were found on endurance day and the lowest on speed day. Mann-Whitney U tests showed that 15 external workload parameters were higher in backs than forwards for each acquisition day. Small improvements were observed on the Bronco test. No differences were observed in CMJ performance during the preseason period and well-being values between acquisition days. This study provides unique insights into external and internal workload variables during each acquisition day. Furthermore, it highlights TP as an efficient theoretical concept to use in an RU context. International audience