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Arts Council wrote to officials almost 60 times over botched IT project without issue being escalated

Arts Council wrote to officials almost 60 times over botched IT project without issue being escalated

Irish Timesa day ago

The
Arts Council
wrote to officials almost 60 times about a
botched €6.75 million IT project
without the issue being escalated to a senior level within the
Department of Culture
, an Oireachtas committee has heard.
The Oireachtas arts and media committee was hearing from Arts Council leadership and senior officials in the department on Wednesday.
Maureen Kennelly
, the director of the council who has
announced she is leaving
the organisation
, said she found her dealings with the department over providing staffing resources for the project 'very disappointing and frustrating'.
She told committee chair, Labour TD Alan Kelly, that she felt let down by the experience.
READ MORE
She said the principal officer she dealt with in the department at the time was 'encouraging and reassuring' when the council updated her about the 'twists and turns' in the saga, which lasted several years and culminated in the abandonment of the project.
However, Ms Kennelly said she had 'no idea' the issue wasn't being escalated and it came as a great surprise to her when she found this out.
Following Ms Kennelly's contribution, the department's secretary general Feargal Ó Coigligh appeared to dispute the number of contacts made with the department, only for Ms Kennelly to reassert that it was 'just short of 60'.
Mr Ó Coigligh said it was a failure on behalf of the department that the matter wasn't escalated.
'We were probably being over-supportive rather than challenging,' he told the committee.
Department of Culture secretary general Feargal Ó Coigligh appearing before the Oireachtas arts and media committee. Photograph: Oireachtas TV
Mr Kelly later told the secretary general that the failure to escalate the issue suggested the department was 'totally and utterly dysfunctional'.
Mr Ó Coigligh said he did not agree with this.
The committee was also told the department has instructed the council to stop spending money on legal cases it has taken seeking to recoup some of the lost investment.
The body has initiated legal proceedings against two of the 21 contractors involved in the project, Codec and Expleo, and is in pre-action engagement with another two.
The committee was told €60,000 has been spent on these actions so far.
However, Mr Ó Coigligh said the department had instructed the council that there should be no further expenditure on the legal cases until a recently-commenced engagement with the Attorney General's office on the matter had concluded.
The committee heard that the instruction was given after an appearance at the Public Accounts Committee at the end of last month where the spending was discussed.
Mr Ó Coigligh was repeatedly asked by Fine Gael Senator Garret Ahearn whether the department was supportive of the cases being taken and if any officials had raised concerns about the potential costs of the legal cases.
'What we have said is that the Arts Council should not incur any further costs on legal action' pending the view of the Attorney General, he said.
Later, Ms Kennelly said the council had been 'very much' encouraged by senior officials to try to recover money spent on the project.
Outgoing Arts Council director Maureen Kennelly at the Oireachtas Arts and Media committee. Photo: Oireachtas TV
Sinn Féin TD for Louth Joanna Byrne said Ms Kennelly had been 'thrown under the bus' when she was not offered a new term as Arts Council director.
Mr Kelly said she had been offered up as a 'sacrificial lamb' in the wake of the controversy over the IT project, adding that he felt a 'great degree of concern about what has transpired here'.
She told the committee that she was disappointed not to be given a second five-year term and would have liked to have stayed on.
Asked if she felt Minister for Culture Patrick O'Donovan had confidence in her, she said her employer was the Arts Council board and she felt she had its confidence and that of her colleagues.
Arts Council chair Maura McGrath confirmed that the board had recommended a new five-year term for Ms Kennelly.
The council had sought a second term for Ms Kennelly and when that wasn't forthcoming, they asked for the decision to be deferred until a review into the spending controversy was complete.
However, the committee was told that, ultimately, Mr O'Donovan offered a nine-month extension which was 'heavily conditioned' in that it would only be in place until a replacement was found.
'I felt it was unacceptable,' Ms Kennelly said.

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Notions restaurant review: This is intelligent, considered food, without  ceremony
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Irish Times

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Notions restaurant review: This is intelligent, considered food, without ceremony

Notions      Address : 74 Francis St, The Liberties, Dublin 8, D08 KA43. Telephone : N/A Cuisine : Modern International Website : Cost : €€€ It's called Notions – which tells you everything and nothing. Once an insidious put-down designed to keep you in your place, it's now tossed around half-laughing by the same people who used to mean it. Oh, notions! – as if ambition were something to be embarrassed about. It's an interesting name for a restaurant – either dry wit with a flick of the fringe, or a quiet middle finger with polite defiance. Possibly both. Notions is what happens after Two Pups cafe on Francis Street, Dublin 8 , closes for the day and flips from flat whites to fermented funk. It's the evening shift – a hybrid wine bar and restaurant with no minimum spend. You can drop in for a glass and a couple of snacks, or do as we do: rifle through most of the menu, which runs on a spine of nibbles, snacks, and plates (small and large). The wine is natural – of course it is – organic or biodynamic, probably foot-stomped in a 200-year-old stone trough for Percheron horses. Everything's by the glass, arranged not by grape or region but by natty wine taxonomy – Go-To, Elegant & Playful, Lil' Funky, Mad Funky – a spectrum from 'you'll like this' to 'you might not, but at least it's interesting'. [ Summer 2025: 100 great places to eat around Ireland Opens in new window ] The staff are charming and quick with tasters. A few natty heads linger outside, but most – including two high-profile influencers – are just here for a good glass and a bite. We steer clear of the funkier stuff and go for a bottle of Château Coupe Roses (€48) – crunchy red fruit, bursts of bramble, a vin vivant – which throws off a reassuring amount of debris. READ MORE We start with sourdough (€6), baked that morning in Bold Boy, the in-house bakery. 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The small plates section is where the chef starts speaking in ingredient haiku: oyster mushroom, shimeji, black garlic, tarragon (€12). It is a great dish. The oyster mushroom and shimeji have an earthy, roasted edge, the black garlic smoulders, and the tarragon adds a bit of punch. Notions: From left, radish, romesco, chive oil and hazelnuts; asparagus, guanciale, gnocchi, Parmesan and cavolo nero; Connemara oyster with jalapeño granita; caramelised white chocolate, strawberries and buckwheat sponge. Photograph: Alan Betson Ham hock croquettes, mustard aioli with smoked Gubbeen. Photograph: Alan Betson Sommelier Finn Lowney and chef Andrew Kelly. Photograph: Alan Betson Crispy purple potato, greens, anchovy dressing (€14) turns out to be the dish of the evening. The Ballymakenny potatoes are smashed, cooked in their skins, and just this side of charred. 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Wheelchair access: Accessible room with no accessible toilet. Music: Soul, jazz and reggae.

Notions review: No style over substance here. This is intelligent, considered food, without the ceremony
Notions review: No style over substance here. This is intelligent, considered food, without the ceremony

Irish Times

time16 hours ago

  • Irish Times

Notions review: No style over substance here. This is intelligent, considered food, without the ceremony

Notions      Address : 74 Francis St, The Liberties, Dublin 8, D08 KA43. Telephone : N/A Cuisine : Modern International Website : Cost : €€€ It's called Notions – which tells you everything and nothing. Once an insidious put-down designed to keep you in your place, it's now tossed around half-laughing by the same people who used to mean it. Oh, notions! – as if ambition were something to be embarrassed about. It's an interesting name for a restaurant – either dry wit with a flick of the fringe, or a quiet middle finger with polite defiance. Possibly both. Notions is what happens after Two Pups cafe on Francis Street, Dublin 8 , closes for the day and flips from flat whites to fermented funk. It's the evening shift – a hybrid wine bar and restaurant with no minimum spend. You can drop in for a glass and a couple of snacks, or do as we do: rifle through most of the menu, which runs on a spine of nibbles, snacks, and plates (small and large). The wine is natural – of course it is – organic or biodynamic, probably foot-stomped in a 200-year-old stone trough for Percheron horses. Everything's by the glass, arranged not by grape or region but by natty wine taxonomy – Go-To, Elegant & Playful, Lil' Funky, Mad Funky – a spectrum from 'you'll like this' to 'you might not, but at least it's interesting'. [ Summer 2025: 100 great places to eat around Ireland Opens in new window ] The staff are charming and quick with tasters. A few natty heads linger outside, but most – including two high-profile influencers – are just here for a good glass and a bite. We steer clear of the funkier stuff and go for a bottle of Château Coupe Roses (€48) – crunchy red fruit, bursts of bramble, a vin vivant – which throws off a reassuring amount of debris. READ MORE We start with sourdough (€6), baked that morning in Bold Boy, the in-house bakery. It's topped with whipped cod's roe and chives chopped with the kind of precision that would earn full marks from @ratemychives on Instagram. A Connemara oyster (€4) with jalapeño granita leaves my mouth tingling, the oyster's brine a prominent note against the heat of the granita. Notions, Francis Street, Dublin 8. Photograph: Alan Betson/The Irish Times And then on to the snacks, at €9 each. Radishes are piled on top of romesco sauce and dusted with hazelnuts. The romesco delivers a rich, peppery depth, lifted with a splash of wild garlic oil. Ham hock croquettes are made with a light hand – hot, loose, and smoky with Gubbeen, with an assertive mustard mayo. If you're a little croquetas-jaded, these will restore your faith. And the tempura of purple sprouting broccoli, dappled in filaments of a light crunchy batter, is glossed with gochujang mayo and dusted with nori powder. The small plates section is where the chef starts speaking in ingredient haiku: oyster mushroom, shimeji, black garlic, tarragon (€12). It is a great dish. The oyster mushroom and shimeji have an earthy, roasted edge, the black garlic smoulders, and the tarragon adds a bit of punch. Notions: From left, radish, romesco, chive oil and hazelnuts; asparagus, guanciale, gnocchi, Parmesan and cavolo nero; Connemara oyster with jalapeño granita; caramelised white chocolate, strawberries and buckwheat sponge. Photograph: Alan Betson Ham hock croquettes, mustard aioli with smoked Gubbeen. Photograph: Alan Betson Sommelier Finn Lowney and chef Andrew Kelly. Photograph: Alan Betson Crispy purple potato, greens, anchovy dressing (€14) turns out to be the dish of the evening. The Ballymakenny potatoes are smashed, cooked in their skins, and just this side of charred. The greens are a mix of rocket, kale and roasted spring onions, and the anchovy dressing is sharp, with a smoky finish pulling the whole thing together. On to the large plates and asparagus, guanciale, gnocchi, Parmesan, kale (€18) is smaller than expected – but the price reflects it. Pan-fried spears of asparagus are nestled alongside gnocchi and crispy cavolo nero in a Parmesan cream, with crispy guanciale adding a punch of salty umami. Iberico pork cheek, nduja, butter bean cassoulet, salsa verde (€26) is a satisfying dish. The meat is tender without falling into 'melts in the mouth' territory; the cassoulet is loose, thick, and rich with nduja heat; and the salsa verde is snappy, vivid with acidity, bringing a welcome counterpoint. For dessert, there's just one option – caramelised white chocolate, raspberries, and buckwheat sponge (€10), an unfussy end. The raspberries are sharp, the sponge is light and nutty, and the white chocolate comes in just enough to soften the edges. An unfussy end: Caramelised white chocolate, raspberries, and buckwheat sponge. Photograph: Alan Betson Andrew Kelly, who heads up the kitchen, has an impressive background – Ballymaloe, Noma , Bastible , Potager – and it shows. The food is intelligent, modern and deeply considered, but never overwrought. The kitchen works with a precision that quietly outclasses the influencer glow in the diningroom. There's technique, sure, but also restraint – the rarest thing in a city still impressed by edible flowers and truffle oil. There's no plate pile-up. No ceremony. The pacing just works. And Notions? For all the irony, all the shrugging cool, here's the joke: it's not style over substance. It's quite simply, substance, styled well. Dinner for three with a bottle of wine was €165. The Verdict: Small plates, natural wine, and no minimum spend. Food provenance: Crowe's Farm, Ballymakenny Farm, McNally Farm, La Rousse and Caterway. Vegetarian options: The menu is primarily vegetarian. Wheelchair access: Accessible room with no accessible toilet. Music: Soul, jazz and reggae.

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