The true self within

For this inaugural exhibition in the Verena Holmes Gallery, we are pleased to present a series of new works by Thomas Delahunt, Senior Lecturer in the School of Nursing, Midwifery and Social Work. The text and paper-works in this show draws on his 2019 TIMES Higher Education award-winning Poetic Nursing Heart project, as well as his Masters and PhD research. Delahunt’s research explores connections between trauma and consciousness and develops through collaborative actions, such as handmaking paper, and his poetry workshop setting. Photographs of some of his workshop elements are included in the exhibition

Delahunt Lunch Menu 2017

“After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties. Championing small local producers is an essential part of our ethos. Our Head Chef, Dermot Staunton, has been with us since opening day. In less than a year at Delahunt the team was awarded a Michelin Bib Gourmand 2016. Chef Staunton has worked at some of Dublin’s best restaurants, including Locks Brasserie, Venu, Town Bar and Grill, and Restaurant Patrick Guilbaud. Dermot’s passion is to produce every element of our dishes in house ranging from our Guinness bread to our signature home smoked salmon. Our menu has focus, offering four starters, four mains, and four desserts. This allows Dermot to produce high quality food, fresh on site.https://arrow.tudublin.ie/menus21c/1173/thumbnail.jp

Delahunt Snacks Menu 2017

After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties. Championing small local producers is an essential part of our ethos. Our Head Chef, Dermot Staunton, has been with us since opening day. In less than a year at Delahunt the team was awarded a Michelin Bib Gourmand 2016. Chef Staunton has worked at some of Dublin’s best restaurants, including Locks Brasserie, Venu, Town Bar and Grill, and Restaurant Patrick Guilbaud. Dermot’s passion is to produce every element of our dishes in house ranging from our Guinness bread to our signature home smoked salmon. Our menu has focus, offering four starters, four mains, and four desserts. This allows Dermot to produce high quality food, fresh on site.https://arrow.tudublin.ie/menus21c/1169/thumbnail.jp

Delahunt Drinks Menu 2017

“After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties. Championing small local producers is an essential part of our ethos. Our Head Chef, Dermot Staunton, has been with us since opening day. In less than a year at Delahunt the team was awarded a Michelin Bib Gourmand 2016. Chef Staunton has worked at some of Dublin’s best restaurants, including Locks Brasserie, Venu, Town Bar and Grill, and Restaurant Patrick Guilbaud. Dermot’s passion is to produce every element of our dishes in house ranging from our Guinness bread to our signature home smoked salmon. Our menu has focus, offering four starters, four mains, and four desserts. This allows Dermot to produce high quality food, fresh on site.https://arrow.tudublin.ie/menus21c/1171/thumbnail.jp

Delahunt Group Menu 2017

After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties. Championing small local producers is an essential part of our ethos. Our Head Chef, Dermot Staunton, has been with us since opening day. In less than a year at Delahunt the team was awarded a Michelin Bib Gourmand 2016. Chef Staunton has worked at some of Dublin’s best restaurants, including Locks Brasserie, Venu, Town Bar and Grill, and Restaurant Patrick Guilbaud. Dermot’s passion is to produce every element of our dishes in house ranging from our Guinness bread to our signature home smoked salmon. Our menu has focus, offering four starters, four mains, and four desserts. This allows Dermot to produce high quality food, fresh on site.https://arrow.tudublin.ie/menus21c/1172/thumbnail.jp

Delahunt Dinner Menu 2017

“After liquids came solids,” and our aim is to provide the best seasonal, local produce in a relaxed and welcoming setting. In keeping with the buildings Victorian origins, our menus are influenced by traditional and often overlooked cookery techniques. Home curing and smoking, slow cooked braises, savoury puddings and pies, pickles, preserves, traditional desserts and bread-making are some of our specialties. Championing small local producers is an essential part of our ethos. Our Head Chef, Dermot Staunton, has been with us since opening day. In less than a year at Delahunt the team was awarded a Michelin Bib Gourmand 2016. Chef Staunton has worked at some of Dublin’s best restaurants, including Locks Brasserie, Venu, Town Bar and Grill, and Restaurant Patrick Guilbaud. Dermot’s passion is to produce every element of our dishes in house ranging from our Guinness bread to our signature home smoked salmon. Our menu has focus, offering four starters, four mains, and four desserts. This allows Dermot to produce high quality food, fresh on site.https://arrow.tudublin.ie/menus21c/1170/thumbnail.jp

Dataset for the reporting of carcinoma of renal tubular origin:recommendations from the International Collaboration on Cancer Reporting (ICCR)

AIMS The International Collaboration on Cancer Reporting (ICCR) has provided detailed datasets based upon the published reporting protocols of the Royal College of Pathologists, The Royal College of Pathologists of Australasia and the College of American Pathologists. METHODS AND RESULTS The dataset for carcinomas of renal tubular origin treated by nephrectomy was developed to provide a minimum structured reporting template suitable for international use and incorporated recommendations from the 2012 Vancouver Consensus Conference of the International Society of Urological Pathology and the fourth edition of the World Health Organization Bluebook on tumours of the urinary and male genital systems published in 2016. Reporting elements were divided into those, which are Required and Recommended components of the report. Required elements are; specimen laterality, operative procedure, attached structures, tumour focality, tumour dimension, tumour type, WHO/ISUP grade, sarcomatoid/rhabdoid morphology, tumour necrosis, extent of invasion, lymph node status, surgical margin status, AJCC TNM staging and co-existing pathology. Recommended reporting elements are; pre-operative treatment, details of tissue removed for experimental purposes prior to submission, site of tumour(s) block identification key, extent of sarcomatoid and/or rhabdoid component, extent of necrosis, presence of tumour in renal vein wall, lymphovascular invasion and lymph node status (size of largest focus and extranodal extension). CONCLUSIONS It is anticipated that the implementation of this dataset in routine clinical practise will inform patient treatment as well as provide standardized information relating to outcome prediction. The harmonisation of data reporting should also facilitate international research collaborations. This article is protected by copyright. All rights reserved