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Fr

ee

World BBQ Sligo Food Championships Trail

A FIRST FOR LIMERICK

10 PAGE FEATURE

Interview with

Adrian Cummins

Gin Cruises ON LOUGH DERG

CEO RESTAURANTS ASSOCIATION OF IRELAND

TheTheFood Experience Food Experience Go Wild Food Magazine, Summer 2017


Situated in the heart of the famous Wild Atlantic WayÂŽ, the Connacht Distillery is the perfect change of pace

www.connachtwhiskey.com Location

as you journey through beautiful western Ireland. Nestled between the Atlantic Ocean and the twin lakes of Lough Conn and Lough Cullin, this is one of the most unspoilt parts of Ireland where nature is still at its purest. Our distillery is on the banks of the River Moy, within walking distance of the town of Ballina, which hosts a wide variety of pubs, restaurants, nightclubs, and shops, as well as excellent area hotels, resorts, and bed & breakfasts.

GPS Coordinates: 54.122131, -9.143779 Belleek, Ballina, County Mayo, Ireland

We enjoy sharing our love of Irish spirits with visitors. Our guided distillery tours bring you through our process of making whiskey and will help you understand why we are so passionate about pure pot still Irish whiskey. We set up our tours to be small and interactive, so that you can really enjoy the experience. If you would like to make a booking for a distillery tour and tasting, please use our website www.connachtwhiskey.com. Contact us directly on 096-74902 or email hello@connachtwhiskey.com. Booking is advisable. Summer Season Visitor Centre AND Giftshop Opening Hours: Monday to Friday 10AM UNTIL 6PM Saturday and Sunday 12PM until 5PM Guided Tours Available: Wednesday –Sunday 12:30PM and 3:30PM Please check our website for Winter opening hours


Ma gazine

Contents 2 Food Snippets

32 Signature Chef: Michael Shafrick

4 Our Signature Chefs

34 Galway Gears Up for Oyster Festival

5 Publisher’s note and Editor’s letter

35 Signature Chef: Alan Greene

6 Signature Chef: Eva Hourihan

38 Signature Chef Stephen Lenehan

8 Interview with Adrian Cummins

40 Connacht Whiskey: Spirit of the West

10 Signature Chef: Henry Hunt

42 Sligo in Vogue

12 Signature Chef: Bruce Mulcahy

44 Signature Chef: Alan Fitzmaurice

14 Signature Chef: Noel Keane

46 Sligo Food Trail

16 Go Food News

56 Gin Cruises on Lough Derg

18 Life in the Fast Lane: Sabrina Amodeo

58 Signature Chef: Niall Ennis

20 Signature Chef: Vincenzo Del Santo

60 Wild Honey Inn: The Best without Formality

22 Signature Chef: Graeme Campbell

64 Fueling Tourism with Darragh Anglim

24 Signature Chef: Keith Reynolds

68 Top Marks for Westport Food Festival

26 Food on the Edge 2017

70 Huge Potential in Ireland’s Seafood

28 Signature Chef: Pete Durkan

72 Signature Chef: Anthony Holland

30 Galway Hooker: Story of the iconic beer

Join the fun! 

/gowildmagazine

@gowildmagazine

/gowildmagazine


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Go Wild Magazine The Food Experience

Great Irish Beer Festival returns to Cork The Great Irish Beer Festival returns to Cork City Hall this August for the second annual event, taking place from Thursday 24 to Saturday 26 August. Following a hugely successful inaugural event, The Great Irish Beer Festival will feature 24 Irish craft brewers and one distillery; each bringing a unique flavour to the festival, as well as an excellent live music programme over the weekend that will see Stiff Little Fingers, Le Galaxie, Rebel Rebel - The David Bowie Experience, The Band Anna, Fire & Water and Audible Joes ensure each day ends with a suitable bang. The Great Irish Beer Festival will prove a treasure trove of information, food pairings and knowledge for aficionados and newcomers alike. Lectures will take place over the weekend at City Hall including ‘Learn How To Brew’ with the Lee Valley Brewing Club and discussions led by Chris O’Flynn of the Malting Company of Ireland among others. In 2016, the first Great Irish Beer Festival drew brew lovers from all over Ireland to Cork City Hall and the three-day event proved a hit with its sense of community, fun and adventurous palates! Run by the Franciscan Well Brewery in Cork in association with Tom Keating Presents, this year’s festival aims to build on the first footprint and establish The Great Irish Beer Festival as one of the country’s finest live music and brewing events - diverse in both its participants and audience. “We’re delighted to be welcoming these fantastic Irish brewers back to Cork again this year and equally as happy to be providing some great entertainment for festival-goers over the weekend,” says Shane Long from The Franciscan Well. “Both professional and home Brewers will be on site to show the public how to brew. We have also had a significant number of enquiries from brewing enthusiasts from outside Ireland which is really encouraging and means the word about The Great Irish Beer Festival is spreading. We’d encourage people to purchase tickets in advance to avoid disappointment.” Advance day tickets are €13.50 for each day/evening from Tickets.ie or €15 on the door.

Are you a Quality Food and Drink Blogger? The UK and Irish Quality Food and Drink Awards have launched their first Blogger of the Year Awards as part of their growing portfolio designed to recognise and reward those working in the food and drink Industry. The awards are designed to inspire bloggers to showcase their finest work within the four categories – UK Food Blogger of the Year, UK Drink Blogger of the year, Irish Food Blogger of the Year and Irish Drink Blogger of the year. All nominated blogs can use the Quality logo on their site and will be judged by a panel of industry experts. Shortlisted bloggers will be promoted nationally and winners will be invited to attend the glamorous awards gala dinner in their respective countries to receive their trophies. Winners can use the logo on their site, signature and social media channels. The blogger awards are free to enter at www.qualityfoodanddrink.com and the entry deadline is 27 July so get your entries in.


Go Wild Magazine The Food Experience

Study shows how our other senses can affect taste We know that the smell of freshly-baked cookies will have our mouths watering in seconds. We are aware that the sizzling sound of sausages on a skillet will make us crave a taste. We know that lightly squeezing an entirely fresh loaf of bread is all it takes for it to end up in our shopping cart. We know that a beautifullypresented plate of food automatically makes it more appetising. But did you know that the sound food makes while you’re eating it will affect its taste? A recent study carried out by Charles Spence, and Max Zampini at the University of Oxford investigated whether the perception of the crispness and staleness of potato chips can be affected by modifying the sounds produced during the biting action. Participants in the study bit into potato chips with their front teeth while rating either their crispness or freshness using a computer-based visual analogue scale.

The results demonstrated that the perception of both the crispness and staleness was systematically altered by varying the loudness and/or frequency composition of the auditory feedback elicited during the biting action. Simply put, if participants bit into a stale potato chip, but heard what sounded like the crunch of a fresh one, the stale chip was immediately perceived to be fresh. You learn something new every day!

Indoor Food Market for Galway alway’s food industry could be about to improve even more as planning applications are being prepared for a new indoor food market located on Market Street. The food hall will cover 17,000 square feet under a double height ceiling and will be modelled on indoor markets in Europe. The indoor market will have the capacity for 80 market stalls and will include an underground car park and rooftop terrace restaurant.

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s f e h C e r u t a n g i S Our Harr y ’s G

Chef E

The Gla

Chef A

Bar On e

Chef A

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astro P

va Hou

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ub

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la n F it

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The Ic e Hous e

Chef A

nthony

The Library

Holla n d

Chef Stephen Lenehan

Ow en

mo Che re f Pe t e D Resta ura u rk nt an The Pullman Restaurant Shafrick Michael Chef

Carr ygerry

Chef Nial l En

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Tusca ny Bis tro

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an M Chef A id

DaVincenzo

: Sabr in

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Chef Vincenzo Del Santo

Mulca hy’s R est

Chef B

auran r uce M t u lca hy

C

roí at th e Ston ehous Noel K e ea ne

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The Sav

Chef Gra

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The Good Room

Chef Keit h Rey nolds

The Sm u

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Ma gazine


Welcome! Publishers Note Welcome to Issue No 10 in the Go Wild series of magazines, which brings you the best in Food and the best in Tourism along Ireland’s Wild Atlantic Way.

S

tretching over 2500 kilometres from Inishowen in Donegal to Kinsale in Cork, “Go Wild the Food Experience” bring you the very best Signature Chefs, Food producers and Foodie news along the Wild Atlantic Way route.

Finally, We hope that you have as much fun reading this magazine as we had in putting it together.

Our hope is that during your visit get to experience the incredible natural beauty of Irish food, its vibrant culture and the warm welcome that every restaurant and food producers provide to make it the perfect place to take stock and to reconnect with the people and things that really matter to you. Quite simply, this is where great food memories are made.

Our next Food Experience issue is March 2018, and if you wish to be involved, please contact me directly by email.

A quick note of thanks to all of our Go Wild team and a special word of appreciation to our new Food Experience Editor, our Longford Girl Jessica Thompson who did a fantastic job and to Dave Curtin who once again excelled with amazing Graphic design and layouts. It’s always such a pleasure working with you guys.

Bon Appetit,

Bobby Power Publisher

Email: bobby@gowildmagazine.com Tel: 087 446 7007

Letter from the editor There’s something about summer that makes me want to eat the best of food. Roast dinners and hot stews have been replaced with summer salads and delicious seafood.

H

ot fruit crumbles with a dollop of cream have moved out of the way for fresh fruit and a variety of ice cream flavours.

So editing this magazine has really gotten me in a summery mood. This issue is packed with top quality content, guiding you to the best restaurants from Cork to Donegal, while also providing you with an insight into the lives of some of the country’s top food producers. In this issue, Sabrina Amodeo talks juggling restaurants and motherhood; Aidan Murphy gives us an insight into the production of Galway’s favourite craft beer; Adrian Cummins

talks about the crisis shortage of chefs in Ireland; and to top it all off, there’s a fabulous new gin cruise in Killaloe that you simply must try! It’s been a lot of fun working on this issue of Go Wild, The Food Experience. I’ve certainly learned a lot from it and I hope you enjoy reading it as much as I have. Buon appetito!

Jessica Thompson Editor Email: hello@jessica.ie

Download the FREE Wild Atlantic Way app now – your official guide to the journey of a lifetime. wildatlanticway.com/ pages/the-app/

Contacts:

Sales & Accounts:

Design:

Editor hello@jessica.ie

Cleo@gowildmagazine.com

Dave Curtin, Brainstorm.ie

For editorial: Jessica Thompson, For advertising: Bobby Power, Publisher

Accounts: Cleo Power

Graphic Design: dave@brainstorm.ie

bobby@gowildmagazine.com

A special thank-you to Fáilte Ireland for their support with content and imagery.


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Go Wild Magazine The Food Experience

Harry’s Gastro Pub in Rosses Point Recipe by Eva Hourihan

L

ocated on the beautiful Rosses Point Promenade in Sligo, Harry’s has beautiful views of Oyster and Coney Islands, boasts a spectacular quirky

What advice would you give to aspiring young chefs? To excel in this industry takes more than just hard work. It takes passion, resilience and dedication. My

character and is full of local maritime memorabilia,

advice is simple: focus on customers and be personal.

making it the perfect seaside restaurant.

Build solid relationships with others in the industry

Unlike many other restaurants, Harry’s is steeped in

and don’t cut corners. Be willing to learn and always

history. It was built in 1870 and has been in the Ewing

humble. Travel and experience food from different

family for five generations. It’s now run by Fenton

parts of the world.

Ewing.

Where do you source your produce?

With a team of local, talented chefs – including our

I pride myself on a farm to table philosophy and my

interviewee, Eva Hourihan – serving homemade and

commitment to environmentally friendly sources of

beautifully presented seasonal food, Harry’s is a hit

food. Where possible, I buy local. Local suppliers that

with locals and tourists alike.

feature on our menu at Harry’s include Clarke’s Craft butchers, Sligo, Brendan Feeney of Sligo and we also stock a local IPA Little Fawn from White Hag Brewery and the fantastic Gunpowder gin from Drumshanbo. I also have a polytunel where I grow a wide range of exotic vegetables and herbs for use in the restaurant. Who has been the most well-known person you have cooked for? While working at world renowned David Hawksworth’s restaurant at the Rosewood hotel, Georgia, in Vancouver, I was lucky enough to cook for celebrities such as Julia Roberts, Channing Tatum and even Sting.

How long have you been working professionally and what inspired you to get into the food industry? I have been cooking professionally for almost 10 years now. My father is an award-winning chef, although it was in my mother’s kitchen at home where I first developed a love for cooking. I held a short term position at the famous Neven MaGuire’s McNean House and it was there I was inspired to travel to Australia to study and then embark on a career as a professional chef.

Address:

Harrys Gastro Pub, Rosses Point, Sligo

Contact:

T: +353 71 917 7173 www.harrysrossespoint.com


Go Wild Magazine The Food Experience

Pan-seared Hake with Silky Cauliflower Purée and Avocado Ingredients

For the crab meat

2 x 300g Hake Fillets

Combine Crab meat, squeezed lemon and drop of olive oil in

1 x Cauliflower head

a bowl. Add salt and pepper to taste.

1 x Shallots 1 x Garlic Clove

For the hake

50ml Cream 50ml Vegetable Stock

1. Pat skin dry with paper towel. Score skin with knife.

Olive oil

2. Heat olive oil in a pan on a medium to high heat, add hake

300g fresh Crab meat

skin side down and cook for 90 seconds or until skin comes

2 x lemon wedge

up easily.

30g Salted Butter

3. Season with salt and pepper.

Radish

4. With a fish slice, turn hake over and add butter, lemon

1 x Avocado

wedge and place pan in a preheated oven at 180 degrees for 8 to 10 minutes along with whole crab claw.

For the purée 1. On a medium heat, sauté brunoise shallots and finely diced garlic. 2. Add 1/4 inch thick cauliflower florets. 3. Add veg stock to cover and simmer until softened. 4. Blend with butter and cream until smooth and silky.

Slice radish and cube avocado to serve.

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Interview with Adrian Cummins

Crisis shortage of chefs forces restaurant closures RAI Chief Executive Adrian Cummins talks to Go Wild about Ireland’s crisis chef shortage

T

here are a huge number of very talented chefs situated along the Wild Atlantic Way and, indeed, around the rest of the country. But according to the Restaurants Association of Ireland (RAI), there is currently a crisis shortage of chefs in Ireland. “Basically what’s happening is that restaurants across the country are being forced to close on Mondays and Tuesdays because they just can’t get the staff,” said Chief Executive of the RAI, Adrian Cummins. “I recently had a meeting in Galway and learned that, along with the Wild Atlantic Way, tourists are getting annoyed that they can’t get food during the week.” As a way to solve this problem, the RAI is calling for emergency measures to be implemented and for the re-establishment of CERT, the former State Tourism Training Agency. “It is interesting to note that the other large industries in Ireland, such as agriculture and fishing, have dedicated training centres around the country,” Adrian explained. “The thing about the tourism sector compared with the farming industry is that if this were

8

Basically what’s happening is that restaurants across the country are being forced to close on Mondays and Tuesdays because they just can’t get the staff,

happening with Teagasc (the agency responsible for training in the agri-food sector), you’d have about two thousand farmers tearing down the gates of Leinster House. “We need to lobby hard to get what we want. The hospitality and tourism industry is one of our most valuable assets. It is ludicrous that there are no training colleges for our industry in this country. “The chef shortage in this country is an ongoing problem. The new apprenticeship proposals are a stepping stone in tackling the crisis, but the re-establishment of CERT is the only solution.” CERT, the State Tourism Training Agency, was established in 1963 and was responsible for providing a trained workforce for the hotel, catering and tourism industry. However, it was abolished in May 2003, and the RAI has called on the Minister for Education Richard Bruton TD to re-establish it. The RAI states that the primary skills shortages are among suitably qualified chefs. Shortages of commis chefs feed into shortages

Go Wild Magazine The Food Experience

RAI Chief Executive Adrian Cummins

at higher and specialist levels. Among the applicants submitted for chef positions, many are deemed not to be appropriately qualified. This reflects the fact that there are not enough chef training centres. Currently, 1800 chefs qualify each year from certified culinary training programmes. There remains an immediate deficit of 5000 chef trainees annually and to fill vacancies in Ireland by 2018, approximately 5,000 chefs will be needed. Until 2003, CERT was responsible


for providing a trained workforce for the hotel, catering and tourism industry and offered courses for those wishing to pursue careers in this field, and for employees in the industry who wanted to develop new skills. “CERT was fit for purpose and serviced the industry with skilled labour. It was held in very high esteem during its operational years,” said Adrian.

“We need it to be brought back. Everyone is saying it, but nobody has taken action.” One of the “quick fix” solutions to the shortage crisis, according to Adrian, is a work permit scheme. “If we had a two-year work permit, we would attract EU workers to come over and get us out of a hole. Other developed countries have done that. The likes of New Zealand did that.

“We want to be able to market Ireland as a centre of food excellence, a real culinary experience with world-class chefs leading the way. Instead, we are finding ourselves in a position where we have a severe shortage of chefs in Ireland which is now threatening the success of the tourism industry’s recovery,” he concluded. For more information on the RAI, see www.rai.ie

Over €8,500 raised for charity at the Irish Restaurant Awards The Restaurants Association of Ireland is delighted to announce that €8,561.60 was raised at the ninth annual Irish Restaurant Awards held on Monday 8 May. The money, which was raised through guest donations, was divided between the Irish Restaurant Awards 2017 official charity partner Depaul and The Restaurants Association of Ireland Benevolent Fund. Each year, the Irish Restaurant Awards endeavour to raise funds for a charitable cause by holding a fundraiser on the night of the Awards final. Over 40 prizes for this year’s raffle fundraiser were donated by Restaurants, Hotels and

Cafes who offered anything from chocolates and wine to luxurious hotel breaks. The awards’ media partner The Irish Times also generously donated spot prizes including tickets to U2 and Guns ‘n’ Roses. Depaul is a leading cross-border charity supporting people who are homeless or at risk of homelessness. They manage over 20 specialised accommodation and community outreach services across four main service areas: Homelessness and vulnerable families’ services, Homelessness prevention services, Homeless addiction services and Homelessness and criminal justice services. The RAI Benevolent Fund was founded in March 1996 for the

purpose of supporting people from the hospitality and catering industry who, through no fault of their own, have fallen on hard times. The Benevolent Fund is made available to those currently or previously involved in the hospitality industry in Ireland. Chief Executive of the Restaurants Association, Adrian Cummins commented, “We are delighted to that announce that over €8,500 was raised for Depaul and The RAI Benevolent fund. It is fantastic that we can bring more good news from the Awards and a night of industry celebration. I would like to thank our guests for their kindness and I have no doubt that their donations will make a difference.”


10

Go Wild Magazine The Food Experience

The Smuggler’s Inn

Signature Chef

Recipe by Henry Hunt

N

estled in the beautiful coastal scenery of

Sourcing local prime ingredients, the food is the

Waterville, County Kerry, The Smuggler’s

main stay at Smuggler’s. We make it all in-house and

Inn has been a family-run business since

really put forth the best possible produce. I think to be a chef owner is a main key to the best restaurants

approximately 1979. Henry Hunt, the current chef and owner at the

in the area, as the chef has the freedom to do what

establishment, prides himself on the variety of

he wants, and really source the best. Even if the

delicious, locally sourced foods available in his

price is more, a chef just wants the best possible end

restaurant.

result for his customers. Our menu development is

Delicious fish landed in Portmagee, lobster from

more interesting than our local competition. We can

Ballinskelligs Bay, meats and game from Kerry, and

experiment and do new dishes when we see fit. That

vegetables sourced from local farmers, are just a few

keeps our customers interested as well.

of the mouth-watering foods that keep customers Who has been the most well-known person you have

coming back for more. And with great food, accommodation, and wedding packages, not to mention incredible Atlantic views,

cooked for? Catherin Zeta-Jones, Michael Douglas, Tiger Woods, Payne Stewart. Joe Eliot is a regular, along with JP

what’s not to love?

McManus and his family. What advice would you give aspiring young chefs? Learn to keep the head down, work through the hard parts and keep improving your skills. What do you think it is about Irish produce that appeals to a global market? We have an image of being a natural, unpolluted country with plenty of green fields and fresh water. The green isle image has given us an international reputation as being a healthy source of food, from our meat to our fish.

Henry Hunt, chef and owner of The Smuggler’s Inn What distinguishes The Smuggler’s Inn from other restaurants?

The Smuggler’s Inn

What kind of food do you most enjoy working with? I like all seafood, game and meats. I also like pastry if I can do it early in the morning. There’s something great about being up early, putting bread and pastry in the oven as the sun rises, having a coffee and a chocolate, looking out at the Atlantic.

Address:

Cliff Road, Waterville, County Kerry

Contact:

Email: info@thesmugglersinn.ie Tel: 066 947 4330 Web: www.thesmugglersin.ie


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Go Wild Magazine The Food Experience

Monkfish Carpaccio Mussel Ceviche and Smoked Squid ink Tuile onk fish ure

SERVES 4

ussel eviche 10g Fish stock 10g Lemon juice and some zest 20g Lime juice and some zest 10g Coriander 5 g Ginger 5g Chilies

250g large Monk filleted & trimmed

Salt and pepper

5g Pisco

10g Pisco

40g Kosher/Rock Salt

1 red onion finely sliced and soaked in ice water for 15mins

10g Brown Sugar

Mix all ingredients together, add juice from mussels and

12g Lemon/ Lime

season to taste. Should be nice and zingy add a little extra

19g Corriander

of any of the above ingredients to your required taste. Add

4g White Pepper

mussels

4g Coriander seeds Grind all dry ingredients first except salt, add sugar

Squid Ink Tuile

cognac and coriander and mix then slowly add in salt as not to grind the salt crystals too fine. Rub mix around

Squid Ink to color

monkfish. Cure monk overnight sous vide or wrapped in

35g butter

cling film for 12hrs approx.

50g Flour

Wash and check monk is fully cured. You will need to make

42g Egg white

sure all salt is washed off. Rub extra virgin olive oil and

A couple of pinches smoked sea salt

coriander around outside of monk. Wrap in cling film for

Melt butter mix all ingredients. Put a tea spoon of mix on a

slicing later and place in fridge.

silicone mat and spread it out length-ways. Sprinkle with smoked salt and bake in the oven at 175 degrees Celsius

ussels 250g mussels cleaned and beard’s removed

until just crispy.

Plating

10g Onion chopped 10g ginger grated

Finely slice monkfish with a very sharp knife in one

10g chopped chilies

direction as not to tear monk. Arrange four or five slices

10g white wine

per plate and arrange 5 to 6 mussels per plate with juice

5g coriander

from mix, garnish with a crispy Tuile and some micro

10 lemon and lime juice

coriander.

Cook mussels in mix until just opened. Cool immediately after. Reserve cooking juice and pass through a fine sieve.

If you have extra juice left, serve a shot glass of it on the

Shell mussels optional

side. This is called tiger’s milk in Peru!


12

Go Wild Magazine The Food Experience

Mulcahy’s Restaurant & Bar Signature Chef

ecutive he Bruce Mulcahy

M

ulcahy’s Mulcahy’s Restaurant & Bar was opened in 1995 as a casual and informal space with no compromise on the quality

of food; a place where everybody should feel comfortable. The style of food is robust and bold with an emphasis on simplicity, and the service is warm and approachable, yet professional. Since opening, Mulcahy’s has gained tremendous support, loyal followers and acclaim while remaining an accessible and relaxed environment. Staff are committed to sourcing wild, free-range, seasonal and local produce which is then cooked with modern and classical techniques to ensure the quality of ingredients are paramount. Mulcahy’s is proudly ranked among the 100 best restaurants in Ireland (McKenna Guides) and included in many guide books such as Georgina Campbell and Michelin Guide.

How long have you been working professionally? I have been working in the industry for 27 years. I started very young, like most other chefs. I was 16 and a kitchen porter for a summer job - probably the most underappreciated, hardest job out there, but a vital cog in any kitchen team. Although I hated the job, I gave it my best and thank god they promoted me to prep chef quite quickly. It didn’t take me long to become hooked on the kitchen buzz. I loved the camaraderie within the brigade and the adrenaline of a great night’s service. I did my official training in what was then Cork RTC, and was fortunate enough to travel once qualified, and serve time in kitchens overseas. I came to Kenmare to visit a friend and honestly I just fell in love with the town. It’s a great place, stunning location, great people, a fun place with an abundance of fantastic restaurants, bars and hotels, small family run shops line the streets. I ended up

Executive Chef Bruce Mulcahy

staying, getting a job and after a couple of years I had Read more online at www.gowildmagazine.com

Address:

Main Street, Kenmare, Co. Kerry

Contact:

Phone: 353 (0)64 6642383 Email: info@mulcahyskenmare.ie www.mulcahyskenmare.ie


Go Wild Magazine The Food Experience

gained the confidence to open my own restaurant,

best of local produce, prepared honestly, enhancing

‘Mulcahys’.

flavours through both classical and modern methods.

What inspired you to get into the food industry? Probably what has inspired me the most are my parents! My mother and father both worked in the hotel

In my neck of the woods, we are blessed. We have an abundance of seasonal local produce from Wild Irish Salmon to small veg growers, artisan butchers and fishermen. Myself, I pick my own mushrooms

industry. My father was a hotel manager in South

such as chanterelles and forage the local sea herbs on

Africa, which is where I was born, so it’s an

my doorstep.

environment I’ve always been very familiar with. You

The success of a restaurant cannot be based solely

could say the hotel was my playground - literally.

on the kitchen. In Mulcahy’s we offer a casual dining

What makes Mulcahy’s unique?

room. The service is attentive but in a relaxed

I have always put my heart and soul into Mulcahys. I’ve concentrated on offering my customers the

manner. It’s a really comfortable space for people to enjoy themselves in.

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14

Go Wild Magazine The Food Experience

Croí at the Stonehouse

Signature Chef

ecipe by he Noel Keane

O

ne of Tralee’s newest restaurants is only a couple of months old, but has already built up a strong and credible reputation.

Established by three local chefs, Noel Keane, Paul Cotter and Kevin O’Connor, the restaurant is all about Kerry and the county’s locally-grown, seasonal and wild, foraged foods. The three founders of the restaurant are also founders of the ‘Tralee Culinary Gangsters’ and are famous for their blogging and cookery demonstrations in various parts of County Kerry. And, with the Rose of Tralee International Festival coming up in just a few weeks, the ‘Culinary Gangsters’ are bound to serve plenty of new customers and become famous for their delicious dishes at their new restaurant.

Executive Chef Noel Keane

main meat and fish options change very regularly depending on seasons and depending on what the catch of the day is. Where do you source your food and is it local? I put the best of Kerry on a plate, with local dishes that all come from within a 25 mile radius.

How long have you been working at Croí and what brought you there? On the 5 May 2017 I opened Croí with my business partners Paul Cotter (Sous chef) and Restaurant Manager Kevin O’Connor in Tralee. The ethos of our restaurant is wild, local, home-grown and foraged. What distinguishes Croí from other restaurants? I have spent most of my career working very closely with local producers, getting to know them on a personal basis while passing on huge knowledge to Paul. Paul and I have two poly tunnels between us, growing salad leaves, herbs and berries while the

My lamb comes from Banna beach; my beef comes from Ballyheigue, sometimes Ballymac, sometimes Ballyseedy. The chicken breasts are from Ardfert and the fish is Fenit or Kenmare. What do you think it is about Irish food that appeals to the global market? Irish food is reared and grown with great tradition, great passion and serious skill. The Irish have great soil and land. Our lamb and beef stands shoulder to shoulder with the best in the world. Our fish, again, shoulder to shoulder with the best in the world. People associate with the Irish because our people are genuine and our food is excellent. Read more online at www.gowildmagazine.com

Address:

9 The Square, Tralee, County Kerry

Contact:

T: 066 718 5583 E: croirestaurant@gmail.com Facebook: @croirestaurant


Go Wild Magazine The Food Experience

Lobster ravoli, scallops, prawn & squid foraged samphire & lobster butter Pasta g oz

pasta our, plus e tra or dusting

ree range egg yolk ree range eggs 2 tbsp water 2 tbsp olive oil Whisk together the flour and salt with a fork in a medium

remaining lobster tail, left whole) until smooth and well-

mixing bowl.

combined, then spoon the mixture into a piping bag and

Create a deep well in the middle of the flour and crack the

chill in the fridge until needed.

eggs into this well. Whisk the eggs with the fork to combine

To make the ravioli, pipe four small mounds of the lobster

As you whisk the eggs, begin gradually pulling in flour from

filling onto one of the pasta sheets at equal distances apart

the bottom and sides of the bowl. Don’t rush this step. At first,

and not too close to the edge of the pasta sheet. Cut the

the eggs will start to look like a slurry. Once enough flour

reserved lobster tail into four equal pieces and place each

has been added, it will start forming a very soft dough. Don’t

piece on top of the filling. Pipe the remaining filling over the

worry if you haven’t used all the flour.

lobster tail meat.

Turn the dough and any excess flour out onto a clean

Using a pastry brush, moisten the edges around each

counter. Begin gently folding the dough on itself, flattening,

individual pile of lobster filling with water, leaving a 3cm/1in

and folding again. It will be extremely soft at first, and then

gap.

gradually start to firm up.

Lay the second sheet of pasta over the first. Cut through

Once it’s firm enough to knead, begin kneading the dough.

both pasta sheets between the piles of lobster mousse to

Incorporate more flour as needed to prevent the dough from

form four ravioli. Carefully press down the moistened edges

sticking to you or the counter. Slice into the dough with a

around the filling, ensuring there is no air trapped between

paring knife; if you see lots of air bubbles, keep kneading.

the pasta, and pinch the edges to seal.

The dough is kneaded when it forms a smooth elastic ball

Bring a large pan of water to the boil. Add the ravioli and

and has very few air bubbles when cut.

cook for 3-5 minutes, or until the ravioli is al dente. Remove

5TH SIGNATURE CHEF- BASTION KINSALE with a slotted spoon and set aside.

obster filling g

oz blanched lobster esh, made up o

claws and

tails

Lobster butter resh obster oe rom

ml

oz double cream

ml

oz concentrated lobster consomm or fish stock

tsp finely chopped resh tarragon

lobsters

lb nsalted utter, room temperature Combine the roe and butter in a food processor.

ree range egg

Process to combine and distribute the roe - don’t run the

ree range egg yolk

processor long enough that it starts to heat the butter. If the

pinch cayenne pepper

engine starts running hot, stop processing and let it cool

squeeze lemon juice

down before continuing. Pile the butter in the centre of a large sheet of plastic wrap.

Place all of the lobster claw meat plus the meat from one of

Fold the wrap over gently to form a tube. Hold the ends and

the tails into a food processor. Blend to a paste, then scrape

roll the centre to tighten into a tube.

into a bowl, cover and chill the mixture in the fridge for ten

Freeze till needed.

minutes.

In a hot pan add prawns while the ravoli is cooking. Once the

Place the lobster mixture back into the processor. While

prawns are almost cooked, add lobster butter and the ravoli.

blending the mixture, slowly pour in the double cream in a

In a hot pan sear the squid and scallops.

continuous stream, followed by the stock, and blend until

Once all the fish is cooked, place ravoli in centre of plate and

smooth.

add the prawns, squid and scallops spoon the lobster butter

Scrape out the mixture into a clean bowl. Mix in the

over.

remaining lobster filling ingredients (reserving the

I garnish with some radish and pickled carrot.

15


7

16

The Food Experience Spring / Summer Magazine

Go Wild Magazine The Food Experience

Food News Limerick set to sizzle as BBQ Championships

L

imerick will be cooking up a storm from October 13 to 15 as the city prepares for the World BBQ Association World Championships. This is the largest international BBQ competition in the world and will see 100 teams from across the globe competing for the ultimate titles of World Grand Champion and Reserve World Grand Champion. Even better still will be the €500k revenue boost for Limerick City. “Having beaten off stiff competition from Rome, we are delighted that Limerick was chosen as the 2017 host destination,” said Miriam Kennedy of Fáilte Ireland. “This event will bring together the best BBQers in the world ranging from Michelin-starred chefs to backyard enthusiasts. Once again Ireland will be on the world stage when it comes to hosting international events.” The event will take place in the People’s Park in Limerick City from October 13 to 15 and will welcome teams from South America, Africa, Europe, the USA, India and Australia. “Not only is this a great honour for the region, and Ireland as a whole, but it will provide a substantial economic boost for Limerick,” said Tony Brazil, Chairman of the Shannon Region Conference and Sports Bureau. “We expect competitors and spectators to extend their stay around the event to see our wonderful Wild Atlantic Way and all that the region has to offer. It will provide great opportunities for businesses of all kinds if they prepare for it and make our international visitors

16

welcome. “Creating this experience of a lifetime can, in turn, attract larger numbers of visitors in the long term, from word of mouth.” The support of the World BBQ Championship is just one of some events that Fáilte Ireland is working on to build Irelands ‘event island’ reputation internationally as well as ensuring the hosting of compelling events of scale in the offseason. Indeed, through Event Ireland - a new team set up within Fáilte Ireland to identify, bid for and win events for Ireland - a further 14 international events have been secured for the next five years totalling over 40,000 international participants/ spectators and estimated revenue of €30 million. If you would like support to attract an international event to Ireland find out more at www.meetinireland.com/Event-Ireland.


Go Wild Magazine The Food Experience

Limerick delivers for food lovers at Ireland’s first ever International Food Truck Festival

A

round 40,000 food lovers descended on Limerick over the June Bank Holiday Weekend for the first ever Limerick International Food Truck Festival. Thousands of visitors sampled food from food trucks from 14 countries along with some of Limerick’s and Ireland’s finest traders. “We’ve been absolutely astounded with the reaction from the food truck operators and the festival goers. It’s been an amazing five days,” said Alan Woods, President of the Food Truck Association of Ireland, and co-owner of Mexican Food Dudes, who led the campaign to get the festival to Limerick. “We were initially a bit anxious that everything would go smoothly but in the end didn’t need to worry. The food truck operators who came here were delighted with the setup. The People’s Park is such a fantastic location.” Festival-goers feasted on some of the most delicious, innovative, original foods and were presented with new twists on some old classics like pizza, pasta, fries and gourmet sandwiches along with many never-before-seen dishes on Irish shores. The trucks serving crocodile and lobster were hugely popular while the owners of the Belgian artisan chocolate truck said it was their busiest weekend since they started four years ago. “All the suppliers did Trojan work over the Bank holiday weekend, making sure that the operators had enough supplies. We aimed to have 90 per cent of supplies being locally sourced, and we did that,” said Mr Woods. “This was key as it meant the Food Truck operators didn’t have to transport over huge refrigerated trucks with supplies.” Food trucks travelled from all over Europe, as part of the European Food Truck Festival which is visiting only five locations across the continent this summer – Brussels, Limerick, Riga, Dijon

and Bologna. The Limerick International Food Truck Festival also featured live music every day during the festival and a selection of great craft beers on offer as well as lots of family fun entertainment including a vintage carnival. For details on the Limerick International Food Truck Festival, please visit www.Limerick.ie/ foodtruckfestival or like ‘Limerick International Food Truck Festival’ on Facebook or @ LimkFoodTruck on Twitter. Photos courtesy of Sean Curtin, True Media.

17


18

Go Wild Magazine The Food Experience

Life in the Fast Lane

Sabrina Amodeo on what it takes to be a successful Food Producer;

L

imerick-based businesswoman and mother of “I love my job. I love every

two, Sabrina Amodeo, has always aspired to do

aspect of what I do. And my

something big. And she has certainly achieved

just that since moving to Ireland in 1999, opening three

kids know how passionate

restaurants, starting a food-catering business, and

I am about my businesses,”

founding Amodeo dressings, a line of salad dressings

she says, referring to her two

and balsamic vinegars based on an old family recipe –

daughters, Taine (17) and

all while raising two kids.

Maxine (22), pictured left.

“If I could do anything else, I’d be a professional beach bum”, she laughs, choosing a career that is a far cry from her current fastpaced, hectic lifestyle. “Sometimes I do wish life was calmer, but I chose this path, and I do love my work.”

a lot of help when it comes to achieving the elusive ‘work/life balance’: “I think a work/life balance was difficult to achieve, but I have a great team by my side. We have a crew of almost 50 people, and each of them has responsibilities for different aspects of the business, and they’re incredibly supportive. I couldn’t do it without them.” More importantly, Sabrina says, is the fact that her kids keep her sane, ensuring that she gets some much-

On the subject of alternative careers, Sabrina has no hesitation in telling us her other dream: “I’ve always wanted to do something with kids. If I had a lot of money and resources and could do anything I wanted, I’d love to set up a halfway house for children who have gone through trauma or hard times - A facility that would provide them with the training, life skills and confidence to bounce back into this crazy world of ours. “Or I’d love to sell property in a sunny climate... that would work well with the beach bum thing.” With so many plates spinning, who could blame her for wanting to lie on a beach – we could all do with a holiday from time to time. But, despite all of that, Sabrina stresses that she enjoys her work.

In fact, she seems to have

needed family time every once in a while. “It’s Monday to Sunday. I’m on the go seven days a week. But my children keep me balanced. They might say ‘Mom, what are you doing Wednesday night?’ and if I have nothing on, they’ll say ‘right, put it in your diary – we’re having Monopoly night’,” she fondly admits. Having spent much of their lives in a restaurant, Sabrina’s daughters have grown up to develop a broad range of life-skills from taking charge in meetings to cooking. “They’re huge foodies, which is brilliant. And they’re both outstanding and above all creative cooks. One loves delicious food, and the other loves sweet food, which Read more online at www.gowildmagazine.com

Addresses: Tuscany at Castletroy

TUSCAN TUSCANY

Tuscany at Ballina Tuscany at the Granary

Contact:

Tel: 061 468000 Email: info@tuscany.ie www.tuscany.ie www.amodeodressing.com


Go Wild Magazine The Food Experience

is perfect for me because I get to taste it all,” Sabrina laughs.

“The salad dressing is a family recipe, and it’s delightful to sell something that has been in my family for generations,” said Sabrina. “It was my mother’s

“They’re both very healthy and are always trying new

recipe, and I’d love to see it passed on.

recipes for smoothies and protein shakes. They have confidence and conviction in the restaurant, which is

“Balsamic is becoming hugely popular and, because

great to see.” Speaking of restaurants and food, Sabrina

it’s an Italian restaurant, people are eating a lot more

was only too delighted to list off the dishes in what

of it and enjoying it. The products have no additives

would be her “death row meal”.

and are natural and gluten free. They’re two beautiful products, and our distribution list is growing all the

“It would have to be scallops and black pudding for a

time.”

starter. It would definitely be the crab and lobster ravioli for the main. And for dessert, I absolutely love the crème

Sabrina’s salad dressing and

brulee,” she said, referring to dishes from her own

balsamic vinegar can now be

restaurant, Tuscany Bistro.

ound in Supervalu stores. or more in ormation, visit

It’s in her own restaurants that Amodeo products rose to popularity too. With so many delicious dishes

www.tuscany.ie or www. amodeodressing.com.

on offer – many of which use a delicious salad dressing or balsamic vinegar – it was no time before customers started to ask where they could get a bottle of the dressing themselves.

Delicious!

19


20

Go Wild Magazine The Food Experience

DaVincenzo

Signature Chef

Recipe by Vincenzo Del Santo

C

iao, my name is Vincenzo, welcome to my

their highly recommended Italian restaurants after

restaurant.

only one year open.

I was brought up in Italy in the tiny streets

of Naples where I learned to perfect the art of great pizza and pasta on my grandmother’s knee.

Our Mission is: “To bring a real Italian Food and Wine experience in Ireland without any shortcuts.” We are a family-friendly venue. You can come here

My passion for great Italian food has taken me all over the world until my beautiful wife and I decided to

to eat and enjoy a wine flight to Italy without an air fair or have a cocktail.

settle in Ireland in our spiritual home of Limerick. We Italians are warm and friendly by nature and

We are not just making pizza – we brought here

I wanted to bring you some of the great cuisine of

Master pizza chef from Napoli like me and we follow

my country but also the wines - there are over 200

the high standard of the NVP (Napoli Verace Pizza).

in stock and we have, with the help of the folks in Findlater Wines, come up with a few ideas for you to

Why do you think Da Vincenzo is becoming such a

try as many as possible without breaking the bank!

popular culinary destination?

So, sit back, relax and savour the flavours and tastes I have collected from all over Italy for you to enjoy!

Our venue is so poplar for several reasons. We are not only a restaurant: we sell all our products we import from Italy; we do monthly events such as food and wine shows; pizza classes; we are in the Milk market every Saturday morning selling and offering our people our products. Our menu is designed to cater not only to Italian food lovers: also have several meat and seafood dishes. We cater for people with dietary requirements such as Coeliac (gluten free), vegetarians, dairy free and vegans.. Where do you source your products? The Irish products are locally sourced, such as the best meat, cream, milk, seafood, and vegetables - all from Limerick. Italian products at Da Vincenzo are sourced directly

Director Vincenzo Del Santo What distinguishes Da Vincenzo from other restaurants? The quality and authenticity of our products and the service we provide to our guests; we are not Italian we are Authentic – there is a huge difference. We have received an award from Eccelenze Italiane, as one of

from Italy - no middle man and only the best. All our products are DOP (Denomination Origin Protection) and IGT (Indication Geographic of the Territory). The wine is from only the best, such as Bolgheri and Antinori from Tuscany, Masi from Veneto. Read more online at www.gowildmagazine.com

DaVincenzo

Address:

Da Vincenzo Food and Wine Hall, Shannon St, Limerick, Ireland

Contact:

T: +353 61 460 425 E: vincenzo@davincenzo.com


21

Go Wild Magazine The Food Experience

Authentic Italian Arancini Presentation

Feeds 4 to 6

onion and garlic and cook, stirring until onion is soft but not browned.

Rice (or Rice Balls), part of Sicilian cuisine, are small ball

Pour in the rice and cook, stirring for 2 minutes, then stir in

suitable for eating as a snack or as an appetizer, a first dish

the wine and continue cooking and stirring until the liquid

or even a single dish.

has evaporated.

In Sicily, they are found everywhere and always hot and

Add hot chicken stock to the rice 75ml at a time, stirring and

fragrant in many street food shops: from city to city they

cooking until the liquid has evaporated before adding more.

often change shape and size, having oval, pear or rounded

When the chicken stock has all been added and the liquid

appearance, depending on the filling.

has evaporated, stir in the peas and ham. Season with salt

You can count about 100 varieties: from the most classic

and pepper.

to the sauce and to the ham, to the more original ones like

Remove from the heat and stir in the Parmesan cheese.

pistachio and black sepia!

Transfer the risotto to a bowl and allow to cool slightly.

Today I present the Da Vincenzo Arancini with ham but

Stir the beaten egg into the risotto. In a small bowl, whisk

you can have a vegetarian option as well, (just change the

together the remaining egg and milk with a fork.

chicken stock for vegetarian and not put Ham).

For each ball, roll 2 tablespoons of the risotto into a ball.

Buon appetite !

Press a piece of the mozzarella cheese into the centre and

Ingredients for 18 Arancini

roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in breadcrumbs to coat.

1 tablespoon olive oil

Heat oil for frying in a deep fat fryer or large deep saucepan

1 small onion, finely chopped

to 180 degrees C. Fry the balls in small batches until evenly

1 clove garlic, crushed

golden, turning as needed. Drain on kitchen towels. Keep

225g uncooked Arborio rice

warm in a low oven while the rest are frying.

125ml dry white wine 600ml boiling chicken stock

Storage

75g frozen green peas

You can store rice ball in the fridge for a couple of days.

50g ham, finely chopped

You can freeze raw if you have used all fresh able to be

Salt and pepper to taste

frozen ingredients and fry directly as frozen.

40g Parmesan cheese, finely grated 1 egg, beaten

Curiosity

1 egg

This is a rice appetizer, which is named after its aesthetic

1 tablespoon milk

resemblance to orange, and is a typical product of Messina

115g mozzarella cheese cut into 1.75cm cubes

and Palermo, but is prepared according to tradition

60g plain flour

throughout Sicily.

110g dry breadcrumbs

According to some, the Oranges would be borne by nuns in

250ml vegetable oil for deep frying

the convents, others within the rich baronial houses, while

Method

more practically there would be people who would derive

Prep: 20min

from the tradition of popular cooking, where the leftovers

Cook: 35min

were expertly recycled with imagination and taste.

Ready in: 55min

coriander.

Heat the olive oil in a large saucepan over medium heat. Add


22

Go Wild Magazine The Food Experience

The Savoy Hotel, Limerick

Signature Chef

ecutive he

raeme ampbell

T

he luxury Savoy Hotel, located in the heart of

Was it always your ambition to pursue a career as a chef?

Limerick’s shopping and theatre district, offers

I first became interested in being a chef while I was

a range of high quality dining options designed

a teenager, when I used to spend my summer holidays in a beautiful country house hotel in the north east

to cater for all tastes. The Savoy Restaurant provides the option of

of Scotland near Aberdeen where my mum worked.

breakfast, lunch, afternoon tea and a fine dining

I loved the activity and buzz around the kitchen and

menu at the weekend. The relaxing Library on the

so decided to work there on my holidays. I spent a lot

ground floor is the perfect place to enjoy afternoon

of time with the head gardener learning as much as I

tea, lunch or an evening meal.

could about all of the produce and the seasonality of

Hamptons Bar and Grill, a New York style

it, before we picked the fresh fruits, vegetables and

steakhouse located next door to the hotel, is famous

herbs for the kitchen. When it was time to choose my

for cocktails, prime steaks and sumptuous seafood.

career path, it just felt natural to head off to Culinary School in Aberdeen and the rest as they say is history. What brought you to Limerick and The Savoy Hotel? I was appointed Group Executive Chef at The Savoy in early Spring / Summer 2017 so I am relatively new to Limerick city, having spent many years running hotels in other parts of Ireland. I have always had an admiration for Limerick and it has been a long time goal to live and work in the area. The position at The Savoy was such a great fit for me having spent seven years at Hayfield Manor in Cork. The opportunity was just too good to turn down and I have to say I have loved every minute of being here so far. The people and business community in Limerick have done an amazing job through tough times to change the image of the city and I really believe that Limerick is going to see a huge change in the food scene over the next few years and is going to attract more and more tourists and people who want great food. I want to be in the vanguard of that movement.

Executive Chef Graeme Campbell

Another factor for coming to Limerick is, of course, Read more online at www.gowildmagazine.com

Address:

The Savoy Hotel Henry Street Limerick City Ireland

Contact:

Tel: +35361448700 Email: reservations@savoylimerick.com www.savoylimerick.com


Go Wild Magazine The Food Experience

my beautiful wife who is a Limerick native and big

you can walk into the smallest wine bar or cafe and

Munster rugby supporter.

get amazing food. As most chefs will tell you, the quality of local producers is the main reason for that

What does your role as Executive Chef at The Savoy

shift. One can find the freshest fish from the Atlantic,

involve?

amazing lamb and beef from around Munster and

I oversee a large kitchen brigade and supervise the

fantastic organic vegetables in the Limerick area. The

daily operation of The Savoy Restaurant for breakfast,

list is too long to go through, but local suppliers take

lunch and dinner. The Library, on the ground floor

so much pride in producing top quality food that is

of the hotel, also has a busy service for afternoon

recognised all over the world now. It’s only fitting that

teas each day. I supervise all food for conference and

the standard of the chefs is increasing all the time as

banqueting guests on The Savoy’s corporate floor.

well.

In my position, I also oversee the team at Hamptons restaurant on Henry Street near The Savoy, which we own, as well as the Italian Restaurant (Da Vincenzo) in the George hotel. It is a very busy job as I am

What advice would you give to a young chef starting out? All I would say is that you must be prepared to work

involved in all menu changes for all the kitchens

hard. There are not many tougher jobs out there, but

while ensuring that our high standards are being met

the joy and job satisfaction you get from creating

at all times and that we are sourcing the finest local

dishes and entertaining guests is very rewarding.

and international produce.

It is not a job for the faint-hearted but if you put the time in early on in your career, you will see the

What are the main changes you have seen in the Irish

benefits accrue later on. There can’t be that many

food industry over your career?

jobs out there that can fulfil the creative joy you get

The Irish food scene has changed so much over

from serving that perfect dish or executing a perfect

the last 15 years. Good food is now found everywhere

service, something we strive for every day at The

and there are so many talented chefs out there that

Savoy.

23


24

Go Wild Magazine The Food Experience GoWild Food Magazine Spring / Summer 2017

The Good Room Adare Signature Chef

ecipe by he Keith Reynolds

T

he Good Room in Adare is located directly

How long have you been working at The Good Room and

across from the famous Dunraven Arms hotel

what brought you there?

and is quite often the first stop that tourists

I’ve been working in The Good Room now for over

make in this quaint and beautiful village. The Café

two years. Its charm and location initially brought me

itself combines a light and airy feel with a really

here - and the owner Claire Staunton of course!!

relaxing atmosphere both inside and out and the

I was really looking for a new challenge and Claire

outdoor dining area allows one to relax as the world

was looking for a chef to take her business to the next

passes by quietly. Over the ten years in business and

level.

driven by owner & Entrepreneur Claire Staunton the Good Room is an essential meeting place for locals. The Good Room’s philosophy is simple: it is producing and serving only housemade locallysourced produce which allows the scent of fresh smelling food to drift onto the streets of Adare.

We have now created a new style and flavour The Good Room way. What brings customers back to your restaurant again and again? I think it’s a combination of many things. In this industry you cannot stand out on good food alone. I feel we provide a great service, a relaxing atmosphere

The menu is always changing and adapting to

with our constantly updated décor and then there’s

customer tastes. The new grab and go bakery stand

the coffee - OMG the coffee. Of course you get to see

now allows customers to bring The Good Room to

me, Keith Reynolds, cook your food in front of you!!

their home, delicious bread, tarts, cakes and more.

With a smile of course!!

The hand-picked wine list offers something for everyone’s taste - winter or summer.

What advice would you give to aspiring young chefs? My advice to young chefs today is to keep it simple.

How long have you been

Keep the head down and learn as much as you can.

working professionally and

Don’t ever stop asking questions - every day you learn

what inspired you to get into the

something is a good day. It’s tough but there is always

food industry?

a reward at the end of the day.

My mother inspired me to take up Chefing as she worked in catering most her life and I’m in this trade 30 years – oh my god – but I still love it.

Executive Chef Keith Reynolds

Address:

24

The Good Room Cafe Rose cottage Adare

Contact:

Tel: +353 61 396 218


Go Wild Magazine The Food Experience

25

Spring / Summer 2017 GoWild Food Magazine

Superfood Salad Ingredients A good hand full of mixed leaves like rocket, baby spinach, oak leaf, red chard and fools blood. 1 tablespoon of mixed seeds like pumpkin, chia and sesame 2 tablespoon of cooked quinoa 4 or 5 fresh strawberries 4 orange segments Half an avocado Mango and passion fruit coulis to garnish

Method Our Method is simple: combine all your ingredients, keeping your avocado and coulis for the top!! Enjoy!

25


Food on the Edge 2017 t may only be uly, but anticipation is already building or this year s ood n he dge talked about two day global convention that will take place in alway ity this ctober.

his year s theme will be

the much

ction

eaction and will see che s rom all over the world come together to share their ood stories. Speaking at the Irish launch, JP McMahon, director of Food On The Edge said, “After three years it was time to reflect on the issues we’ve been talking about and try to change or act on them. Feedback from chefs that had taken direct action as a result of attending Food On The Edge - chefs at the top of their game and chefs just starting out has been inspiring and motivating. We’d like to hear these stories and promote action.” This is the third Food On The Edge Festival, and it will take place on 9 and 10 October this year, bringing together international chefs to listen, talk and debate about the future of food in our industry and on our planet. This year’s stellar lineup of speakers includes Paul

restaurant, who was named 2017’s

Scandinavian restaurant Aquavit,

Cunningham of Henne Kirkeby

Best Female Chef in the World by

as well as author Kat Kinsman,

Kro in Denmark; Ashley Palmer-

World’s 50 Best.

food and drinks editor at Time

Watts, Head Chef at Dinner by

Inc website ‘Extra Crispy’, and

flying in for the symposium is

founder of the mental health

chef Magnus Nilsson of Fäviken,

trailblazer Niki Nakayama of n/

awareness website ‘Chefs with

who is regarded as an authority

naka in Lost Angeles. Niki was

Issues’.

on Nordic cuisine.

also featured in Season One of the

“There is great potential in

Netflix series ‘Chef’s Table’.

Another leading Danish chef taking part is Torsten Vildgaard

Ireland to learn from the Nordic

New York-based Danish star

countries, and we are delighted

chef Bo Bech of Geist restaurant

Copenhagen and former head of

to have Magnus over to share his

in Copenhagen and The Bride

R&D at Noma.

wealth of knowledge and to hear

of the Fox pop-up series in New

As in previous years, Food

his food story,” said JP McMahon.

York City is among the speakers.

On The Edge 2017 will welcome

Also travelling from New York

leading and rising international

year’s festival is Slovenian

is Emma Bengtsson, executive

chefs from five different

chef Ana Roš of Hiša Franko

chef at two Michelin-starred

continents to Galway, including

Also on the line-up for this

26

Another Californian chef

Heston Blumenthal; and Nordic

Go Wild Magazine The Food Experience

of STUD!O restaurant in


Food on the Edge 2017 won Food Event of the Year 2015 by respected Irish food writers John and Sally McKenna. The organisers set out to create a whole new event with some of the world’s biggest names in gastronomy; located in a city in the west of Ireland with a small budget and an even smaller time frame. It was a magic mix of location, people and great food. Their aim was clear: to create a welcoming space where chefs and food rising star of Asian cuisine

chefs Samuel Nutter and Victor

producers could discuss the

Hiroyasu Kawate of Florilége

Wagman of BROR in Copenhagen;

future of food.

in Tokyo, Japan; locavore chef

Tom Adams of Pitt Cue in London,

Jame Viles of Biota restaurant in

and Bertrand Grébaut of Septime

Bowral, Australia; and Margot

restaurant in Paris.

Janse of The Tasting Room at Le

“This year will see some new twists and turns. It’s important

A mix of panel discussions,

that we keep the event dynamic

Quartier Français in South Africa.

15-minute high-impact talks,

and actively encourage delegates

Many of this year’s speakers

private sessions with leading

to network and build new

have restaurants that feature

voices and some networking

relationships,” JP concluded.

on the prestigious World’s 50

activity will be introduced for this

Best Restaurants list, based on

year’s symposium.

votes by chefs, restaurateurs,

To buy tickets and for more information, see www.

The first Food On The Edge

foodontheedge.ie.

critics and gourmands, produced annually by ‘Restaurant’ magazine, including Austrian chef Heinz Reitbaurer of twoMichelin-star Steirereck restaurant in Vienna, which is number nine on the list; Enrico Crippa of Piazza Duomo in Piedmont, Italy, which is number 17 on the list; and Jorge Vallego of Quintonil in Mexico City, number 12 on the list. Other confirmed speakers are Soenil Bahadoer of De Lindhof in The Netherlands; Nicolai Nregaard of Kadeau in Denmark; Sven Elverfeld of three Michelin star Aqua in Wolfsburg, Germany,;ex-Noma

Go Wild Magazine The Food Experience

27


28

Go Wild Magazine The Food Experience

Signature Chef

The Owenmore Restaurant

allynahinch astle

ecipe by he Pete Durkan

The kitchens of Ballynahinch Castle, under the careful stewardship of Head Chef Pete Durkan, have been delighting both visitors and local diners for ears

he Owenmore restaurant o ers elegant et

unpretentious dining in a stunning location. Using only the finest and freshest ingredients, Pete and his team take advantage of the wealth of fresh fish, and game available on the West Coast, to produce wonderfully balanced yet creative dishes. Dinner in the Owenmore Restaurant is one of the highlights of any trip to Ballynahinch Castle.

work on daily changing menus and use some of the best ingredients that the west of Ireland has to offer. The Kitchen team went from strength to strength. In November of 2016, I took the reigns as Head chef in Ballynahinch Castle. The brigade has really responded to me as head of the team. We have been awarded 2 AA rosettes for culinary excellence in early 2017 What do you think it is about Irish produce that appeals to a global market? Irish produce, in my opinion, is second to none on a global scale. We have some of the best beef and lamb in the world. It is up to us as chefs to highlight and tweak

Head Chef Pete Durkan How long have you been working professionally and what inspired you to get into the food industry? I came to cooking quite late. I retrained at 29, so have been cooking for six years, lucky to have worked with some great kitchen teams, and threw myself into learning as much as possible in the quickest time. I was always interested in good food and wanted to explore that as a career. The chefs that guided me have inspired me along the way, with their creativity, consistency, work ethic. I carry these core elements with me daily.

these fantastic prime ingredients in to something special and delicious for our diners. What advice would you give to aspiring young chefs? Being a chef is not an easy career choice, but ultimately can be extremely rewarding. The key is to stay focused and learn as much as possible. Everyone, regardless of position in the kitchen, will have something to teach you. Focus on flavour; at each stage of the process, ask yourself ‘how can I make this taste better?’ And let common sense prevail; if your instincts are ringing alarms bells, listen to them. Learn to trust yourself. What kind of food do you most enjoy working with? I enjoy working with all types of food. At Ballynahinch castle, we like to use whatever produce is best in season, as it will be of the highest standard.

How long have you been working at Ballynahinch Castle and what brought you there? I moved to Ballynahinch Castle in march 2016, as sous chef. I helped develop the culinary ethos and standards of the kitchen team. I relished the chance to

Nature provides the inspiration. Whether it’s wild salmon caught that day on the Owenmore River, or golden chanterelles, picked on the estate, or wood cock brought into the kitchen. We have daily changing menus; we can accommodate most things on our menus. Read full interview on www.gowildmagazine.com

Address:

Ballynahinch Castle Hotel, Recess, Connemara, Co. Galway, Ireland

Contact:

Tel + 353 95 31006 Email info@ballynahinch-castle.com www.ballynahinch-castle.com


Go Wild Magazine The Food Experience

SERVES 4

Black Sole with carrots and mussels. ngredients

To make the carrot puree Slice the banana shallot, and then sweat off in a saucepan

Black Sole with carrots and mussels.

with the cumin, over a low heat, until translucent.

Ingredients

Peel 2 more carrots and slice thinly. Add to pan and sweat

1 black sole on the bone

until the texture of carrots has softened.

50g fresh mussels

Add 200ml of carrot juice and cover, cook until soft.

4 large carrots

Blend in food processor until a smooth and silky consistency

10 g pine nuts

appears.

10ml white wine 1 banana shallot

or the braised carrot.

5 cumin powder

Peel one carrot split down the middle.

300ml carrot juice

Cover the carrot with remaining carrot juice and cook until

10ml Irish rapeseed oil

softened.

For pickling liquid

Toast the pine nuts in a dry pan until golden.

1l white wine vinegar

For the mussels

250ml water

Open the mussels in the white wine under a medium heat.

500g caster sugar

Take off the heat as soon as the shells open.

5-star anise 2 cloves 1 cinnamon stick

For the sole

2 tablespoons white peppercorns

Pan fry the sole in the rapeseed oil, presentation side down until a nice even golden colour is achieved, flip to other side

To make the pickled carrots Boil all the ingredients for the pickling liquid in a saucepan for 5 minutes. Set aside to cool down. Peel, top and tail one carrot, cut into ribbons and discs using speed peeler. Once cooled down put the carrots into the pickling liquid and seal in a kilner jar. These carrots will last weeks and add great acidity to many dishes. You can also try different vegetables.

and finish cooking. Assemble the dish.

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Go Wild Magazine The Food Experience

Galway Hooker

The story behind Galway’s most iconic craft beer By Jessica Thompson

W

hen you think of ‘Galway Hooker’, there are

with us.”

a number of things that spring to mind:

So Aidan and Ronan decided that since everybody

the iconic sails of the traditional Galway

had so many great ideas about what the beer should be

Hooker fishing boats; the well-known sculpture that commands attention in Eyre Square – things that are

called, why not let them name it? “We duly set up a website (before the age of social media) and invited the public to log in and suggest a

at the heart of Galway’s culture.

name for the beer. Galway Hooker is what they chose. And over the past decade, another Galway Hooker has not only burst onto the Galway scene but carved a

Blame them!” Since then, the Galway Hooker Brewery has

niche for itself and claimed the name ‘Galway Hooker’

developed four core beers – the most popular of which

for its own.

is the Irish Pale Ale.

When cousins Aidan Murphy and Ronan Brennan

“We were the first brewery in the country to produce

started up the Galway Hooker Brewery in 2005/2006,

this style of beer, which is now by far the most popular

craft brewing was in its infancy, and people didn’t

style of craft beer in Ireland. I think a lot of people

really understand the concept.

consider it a benchmark beer because of that,” says

“Are you crazy? Just buy a house if you want to make money,” said the nay-sayers when they heard of the

Aidan. The brewery also produces an Amber Lager, an Irish Stout and an India Pale Ale – all of which are very

plans. But more then a decade later, Galway Hooker is one

different and designed to appeal to a diverse range of

of the most popular craft beers on the Wild Atlantic

palates, meaning there’s something to suit a variety of

Way – with an excellent reputation and delicious taste

tastes.

to boot. And to top it all off, it has one of the most iconic names in the craft beer industry. “People never asked how we would make the beer, or what style of beer we would produce, or where we would make it,” Aidan explains. “All they wanted to know was ‘What are you going to call it?’. And no matter what name we came up with, the person we were talking to thought the name was rubbish but that they had a much better name, which they would swiftly share

“I’m also proud to say that we are the only brewery to have won a gold medal for three consecutive years at the Irish Food Awards (Blas na hÉireann),” Aidan recalls. And with three gold medals under their belts, it makes you wonder: what is it that makes Galway Hooker so attractive, and so worthy of such high praise? “First and foremost it’s all about the flavour. When you distill everything down, that’s what really matters. If the beer doesn’t taste great there’s nothing you can

Addresses: Galway Hooker Brewery, Deerpark, Oranmore, Co. Galway, Ireland

Contact:

Tel: +353 (0) 87 7762823 Email: aidan@galwayhooker.ie www.galwayhooker.ie


Go Wild Magazine The Food Experience

do to make it popular,” Aidan explains. “We pride ourselves on making really flavoursome but accessible beers. We don’t have an elitist attitude and believe that great craft beer is for everybody, not just hipsters! The other important key to success is consistency, and I believe this is something Galway Hooker is known for.” The most important thing for craft beers, in general,

The Process: How the iconic beer is made What’s in it? “We only use four ingredients to produce all our beers: malt, hops, yeast and water,” Aidan explains. “The yeast we can grow (propagate) ourselves and we use a local water supply. All of our malt is sourced from Irish suppliers. Unfortunately, our climate is not

is the quality and the taste. Mass-produced beers,

ideal for hop-growing so there are no Irish commercial

according to Aidan, are “a drab and soulless affair”.

hop farmers in Ireland. We therefore source our hops

“Craft beer is an exciting adventure into unchartered waters. People want authenticity, and they want to be able to connect with their environment. Drinking beer that was produced by an independent brewery a few

from all around the world, but primarily Europe and the US.” How is it done? “Brewing is fundamentally a very simple process.

miles away allows you to do that. Does a multinational

We marry traditional brewing techniques with one

brand tick that box?”

of the most high-tech craft breweries in the country

Fortunately for Aidan, multinational brands do not

to ensure that we always produce high quality and

tick that box, making craft beers even more unique.

consistent products. We believe in producing natural

And with a craft beer as unique as Galway Hooker, it’s

beers and therefore do not add any preservatives to our

not likely the brand will lose popularity any time soon

beers.”

– especially when craft beers are so sought after at the moment. “It’s extraordinary how much things have changed. We are only 11 years old and are the third oldest independent brewery in the country! There are now

How long does it take? It depends on the style of beer but usually it takes about one month to produce a batch ‘from grain to glass’.” So, if you’re looking for a little taste of Galway, pull

nearly 100 brewing companies in Ireland, and most of

up a stool and order a Galway Hooker. Once you taste it,

these have set up in the past five years.

you’ll be hooked.

“The result is an explosion in variety and choice, which is fantastic news for everybody with interest

For more information, see www.galwayhooker.ie.

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Go Wild Magazine The Food Experience

The Pullman Restaurant

Glenlo Abbey

ead he

ichael Sha rick

I

f you’re looking for five-star treatment mixed in with a bit of railway history, then the Pullman restaurant at Glenlo Abbey should be your first

stop. The restaurant has been awarded two AA Rosettes in recognition of their culinary excellence and the quality of the restaurant’s cooking. To specifically

Set on a purpose-built platform and overlooking

achieve an AA Rosette Award, innovation, greater

the beautifully beautiful Lough Corrib, the Pullman

technical skills, consistency and judgement in

restaurant will give you a taste of what life was like

combining and balancing ingredients are required,

for those who enjoyed luxurious travel in the 1880s,

which is a testament to the staff at The Pullman

right through to the roaring 1920s, 30s and beyond.

Restaurant. The Pullman Restaurant enjoys fabulous West of Just over three kilometres from Galway City Centre,

Ireland views and ironically is only 300 meters

Glenlo Abbey, provides Ireland’s most unique and

away from the old track bed of the now lost Galway-

unusual dining experience in two of the original

Clifden Railway line which was disbanded in the

carriages from the famous Orient Express, one of

mid-1930s.

which is called Leona and dates back to 1927. And, if by some small chance you’re not already The year 1965 saw Leona’s final journey when she

convinced this is the most luxurious dining

was used as part of Winston Churchill’s funeral

experience of your life, Head Chef Michael Shafrick’s

cortege.

mouth-watering menu will certainly have you coming back for more.

After this event, Leona and other carriages played a starring role in the classic movie ‘Murder on the

On Board the Pullman Restaurant, the service is

Orient Express’, which featured such greats as Albert

professional and personal with an experienced team

Finney, Lauren Bacall and Sean Connery.

looking to dining guests and the enthusiastic chefs serving up Irish and modern cuisine. Produce for

Leona was a restaurant in Elsenham Station, Essex,

the restaurant is locally-sourced, and the majority

along with another 1954 carriage, Linda, who serves

of herbs and wild ingredients found in the dishes

as the other half of The Pullman Restaurant.

are grown in the gardens of Glenlo Abbey or foraged nearby.

The beautifully restored, vintage carriages have, in the past, carried VIPs to a range of exciting

And, while relaxing in your comfortable seat, looking

and exotic destinations such as Monte Carlo, St.

out at Lough Corrib, sipping a glass of wine while

Petersburg and Istanbul, and will transport diners

surrounded by beautiful mahogany panelling and

to a world of luxury as soon as they step past the

brass luggage racks, you’ll wonder why you don’t eat

beautiful Chinese lions that guard the entrance.

here more often. Read full interview on www.gowildmagazine.com

Address: Kentfield Bushy Park Galway City, Ireland

Contact:

T: + 353 91 519600 E: info@glenloabbey.ie www.glenloabbeyhotel.ie


Go Wild Magazine The Food Experience

What distinguishes The Pullman Restaurant from other restaurants? The Pullman Restaurant is a truly unique dining

Having recently been awarded the prestigous second AA rosette, the Pullman Restaurant is certainly a dining experience like no other.

experience as it features two former carriages from the Orient Express. As a culinary team we produce

What do you think it is about Irish produce that appeals

a fine dining menu in a kitchen which was once the

to a global market?

former postal carriage of the Orient Express.

Having travelled to other Continents, it’s when you are back home in Ireland you realize the authenticity

What makes your restaurant unique? Galway’s most unique dining experience. Step back

that Irish Chefs place in their menus. Ensuring our suppliers provide detailed tractability guidelines

in time and dine aboard the Pullman Restaurant.

of their produce, standing over the quality and

Comprising of two original Pullman carriages

freshness of the produce and indeed we as Chefs

beautifully restored and set on the grounds of the

ensuring our kitchens are operated to a very high

hotel.

hygiene criteria. This is what make Irish Produce a

Book a private booth or sit by the window with

key player to the overseas markets.

spectacular views overlooking Glenlo Abbey Estate and Lough Corrib. Converted into a wonderful Restaurant Car without losing any of its original character, this

What is your favourite kind of food, and what dish do you like to order when you dine out? I have always been inspired by the flavors of

historic Pullman train carriage had been residing

the sea, working and living in Galway on the Wild

at Elsenham Station in Hertfordshire, England,

Atlantic Way there is an abundance of fresh fish.

before joining the many and varied facilities already

Seared scallops are a personal favorite of mine when

available at Glenlo Abbey Hotel Galway.

I am dining out. We feature them on the Pullman Menu and our guests love them.

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GALWAY GEARS UP

FOR OYSTER FESTIVAL

Festival season is in full swing, with cities up and down the Wild Atlantic Way hosting food events throughout the summer. But with the end of summer comes one of the most important festivals in Galway – namely the Galway International Oyster & Seafood Festival.

T

his is the oldest oyster festival in the world and the most internationally recognised Irish festival after St. Patrick’s Day. Deemed one of Europe’s longest-running food extravaganzas, the Galway International Oyster & Seafood Festival was launched in September 1954 by Brian Collins, the manager of the Great Southern Hotel (now called Hotel Meyrick). On Friday 22 September, the festival will kick off with the National Oyster Championships, followed by the opening night party, with a DJ bringing a unique blend of music from across the decades. Saturday will start with a lively ‘parade of competitors’, which will weave its way through the narrow medieval streets of the city down to the Festival Marquee on Nimmo’s Pier. There will be plenty of noise, colour and excitement for all to enjoy.

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Just 34 guests attended the festival that first year, feasting on several dozen oysters each. But these days, the event is one of the biggest on Ireland’s social calendar, drawing more than 22,000 visitors in 2012 alone, gleefully downing tons of the famous native Galway Oysters. This year’s festival is set to be another outstanding weekend, celebrating 63 years of top class oysters and entertainment.

Go Wild Magazine The Food Experience

Then, on Saturday afternoon, the highly competitive World Oyster Opening Championships will take place, with oyster-openers from all over the world vying for the title. Sweden’s Johan Malm is the 2016 holder of the title. Of course, there will be plenty of live music throughout the day, and the evening highlight will see masked revellers party the night away with a Masquerade Carnival of Revelry. The final day of festivities is a family day, catering for adults and children alike. In the Festival Marquee, there will be musical performances. There will also be live cooking demos throughout the day as well as plenty of entertainment for the children. The festival will take place from 22 to 24 September. For ticket information and the full programme, visit www. galwayoysterfestival.com.


Go Wild Magazine The Food Experience

Bar One Castlebar

Signature Chef

Recipe by Alan Greene

N

estled in the beautiful county Mayo, Bar One is known for its commitment to good service. In fact, the Castlebar public house and eatery

has a long list of awards under its belt, including Best Casual Dining Connaught 2017 and Best Gastro Pub Connaught 2017. It’s also listed as one of the Best in Ireland in the 2017 McKenna’s Guide. And with a team like Head Chef Alan Greene and Proprietor Mark Cadden, it’s no surprise that this public house and eatery has grown in popularity.

Head Chef, Alan Greene

excel in this industry. From there, I started working as a pastry chef in Donnybrook and I have been working my way up the ranks ever since. I took on my first Head Chef position at the age of 21, but soon realised that I had a lot to learn, so I resigned and decided to keep going as a Sous Chef until I perfected my craft. I was 27 before I felt confident enough to lead a kitchen once again. On reflection, I would say that this is not an easy career and what I now know with certainty is if you don’t have a genuine passion for food and your craft, as you push through each shift, it will show on the plate.

What inspired you to get into the food industry? Alan: At 14 years of age, I started working as a kitchen porter in a restaurant in Dublin’s Temple Bar. My two older brothers were already working there and ensured that I got the job. I worked hard and two years later, I was offered the opportunity to complete a 16 week crash course in culinary arts ran by Matthew Dowling. Within the first week of the course, I knew that I had found my calling.

What brought you to Bar One? Alan: I am Head Chef at Bar One for almost three years now. After travelling for a few years, I had settled back into my hometown of Dublin. The food industry was extremely competitive at the time there, which always made working conditions difficult. 18+ hour shifts and compromising when it came to produce became the norm in order to keep on top of the game. With a wife and children at home, I became uninspired and tired. We had always planned on re-locating to the West of Ireland eventually, but bit the bullet sooner rather

I was surprised to learn that meat did not have to be overcooked, nor was it necessary to reduce vegetables to mush as my Grandmother would have led me to believe! On our first day, Matthew told us that if we had what it took to become a chef, we would eat the best food, drink the best wine and meet the most interesting people. This statement spurred me on to

Address:

Rush Street, Castlebar, County Mayo

than later. Bar One stood out as having a fantastic reputation for standards and service and a strong customer base. They sourced produce locally and had an exciting menu that I believed I could contribute to and improve. These reasons drew me to Bar One and three years later, they keep me here. Our customer base and

Contact:

Tel: 094 9034800 Email: baronecastlebar@gmail.com Website: www.barone.ie

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Go Wild Magazine The Food Experience

in Ireland, of course. Our hard work and commitment to consistently good service distinguish us from the crowd as our awards attest. So far this year, we won Best Casual Dining Mayo and Best Casual Dining Connaught at the 2017 RAI Food Oscars in Dublin. We also won Best Pub West at the Irish Hospitality Awards 2017 and Best GastroPub at the Good Eating Guide Awards 2017. We are also included as one of the Best in Ireland in the 2017 McKennas Guides. What do you think the future holds for the Irish food industry? Mark: To my mind, the future is bright for the Irish food industry and specifically food tourism. I reputation are still growing and I am still inspired

believe that there has been an unparalleled shift in

and excited by local ingredients that make it easy for

customers’ attitudes and awareness as people seek out

me to create a tasty and vibrant menu.

locally-produced natural and wholesome foods.

I also have enough energy by the end of the work

The future is especially bright for Mayo, a county

week to help with homework and watch Peppa Pig.

at the heartbeat of the Wild Atlantic Way with great food and hospitality at its core, where the established

What distinguishes Bar One from other eateries? Mark: I come from a family long associated with

link between the food and tourism sector is destined to grow from strength to strength. Communities in

a commitment to service and award-winning

Mayo are supporting and promoting the food sector

hospitality. My parents owned the Asgard Bar and

by using local produce. Groups such as Slow Food

Restaurant in Westport for over two decades, while

Mayo are also innovating and opening up a dynamic

my brothers Paul and Alan are behind Saba and Saba

food debate throughout the County.

To Go throughout Dublin. My parents instilled in me a commitment to service and uncompromising standards, both of which distinguish Bar One today.

I am genuinely interested in the future of the Irish food industry and grab every opportunity I can to meet and engage with my peers. I am a member of the

The cooking is confident and uncomplicated and

RAI and try to attend as many meetings and events as

the kitchen showcases artisans and local farm and

possible. I have already booked my tickets for Food

fish suppliers. Simply put, this is public house food

on the Edge which will take place in Galway later this

confidently elevated - something which encourages

year.

our customers to return again and again. This will be my third time attending this incredible For those simply looking to imbibe, the jewel in Bar

event, which builds in momentum year on year. It is

One’s crown is our extensive range of premium drinks

for chefs and food enthusiasts from all around the

and craft beers, carefully selected from suppliers

world who want to create a better global network.

dotted along the Wild Atlantic Way. We offer over

What could be better than a coming together of chefs

eighteen hand-selected wines by the glass and bottle,

and food enthusiasts to listen, talk and debate about

amidst other independently produced spirits distilled

the future of food in our industry and on our planet?

Address:

Rush Street, Castlebar, County Mayo

Contact:

Tel: 094 9034800


Go Wild Magazine The Food Experience

Pan-fried Achill Island Hake with Gubbeen Chorizo & Black Olive Tapenade Ingredients

Method

170g fresh Achill Island Hake (or Hake sourced from

another responsible and local source)

Make your tapenade first by roasting the chorizo and the garlic for 10 mins in the oven at a temperature of

Tapenade

180 degrees Celsius.

50g Gubbeen Chorizo (diced)

Place olives and oil in a bowl.

50g Black Kalamata Olives

Transfer roasted chorizo and garlic to the bowl and

6 Garlic Cloves (whole)

blend with a hand-blender. The consistency should be

4 Tbsp Donegal Rapeseed Oil Minted Pea Purée

firm but moist. •

100g Garden Peas 2 Spring Onions

in butter on a medium heat, until soft. •

1 cup Chicken Stock 1 sprig of mint

Add peas, chicken stock and mint and simmer for approximately 5 minutes.

Piccalilli 3 raw cauliflower florets

Secondly, make your pea purée by sweating the onions

Once the mixture has cooled a little, blend with a hand-blender until the mixture is smooth.

Pinch Mustard Seed

Thirdly, to make the piccalilli, add the mustard seed, turmeric, curry powder to a saucepan and place over a

Pinch Tumeric

medium heat until a paste forms.

Pinch Curry Powder

Add the water, sugar and vinegar to the paste.

100g Sugar

Gently bring to the boil and pour over the raw

100ml Water 100ml White Vinegar

cauliflower •

Finally, to prepare the hake, panfry skin down in

Garnish

1tbsp of Donegal Rapeseed Oil in a piping hot pan for 3

Few sprigs of fresh Dill

minutes approximately before placing in a hot oven (at 180 degrees Celsius) skin-side down for 5 minutes.

To my mind, the future is bright for the Irish food industry and specifically food tourism.

To plate, place the hake skin-side up on the bed of minted pea purée. Take a quenelle of tapenade and place on top of the hake. Dot the piccalilli around the plate and on the bed of minted pea purée.

To finish, sprinkle some dill.

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Go Wild Magazine The Food Experience

The Library Restaurant

Signature Chef

elleek astle

ecipe by he Stephen Lenehan

B

elleek Castle, Ballina, County Mayo is an

customers and chefs in the country. Seeing this

iconic Irish Country House, restaurant and

development is very impressive.

spectacular wedding venue.

In 2017 the Library Restaurant at Belleek Castle

Why do you think Belleek Castle is becoming such a popular

has picked up the award for ‘Best Restaurant in

culinary destination?

Connaught’ at the Good Eating Guide Awards. The

I think that the food in Belleek Castle has always been

restaurant team also went on to win the awards

of a high standard. This was true even before I was head

for ‘Best Customer Service in Connaught’ and ‘Best

chef here. However, in the last five or six years we have

Customer Service in Mayo’ at this year’s Irish

strengthened the front of house team greatly. The arrival

Restaurant Awards.

of General Manager Maya Nikolaeva in 2011 ensured that

Local chef Stephen Lenahan leads the kitchen team

we could improve what we deliver to the customer on a

and his philosophy is to use classic and imaginative

consistent basis. Our focus remains on delivering quality

cooking techniques with local and seasonal

food and service to the customer and we are still hungry

ingredients.

for improvement. This has led to us winning our awards over the last few years and hopefully we can continue to be a popular culinary destination in the future. What makes your restaurant unique? Well firstly the building is amazing; it really has some wonderful architecture from the original building to the influences by hotelier Marshall Doran in the 1960s. Regarding our food, we have developed a philosophy that ties in the history of the building, the local landscape and local ingredients. Can you source good produce locally? Yes! Of course, and it is vitally important that we do so and that we encourage other local restaurants to support local producers. I’m a member of the Eurotoques

Head Chef, Stephen Lenehan What inspired you to get into the food industry? I have been working as a chef for 20 years this year in Belleek Castle. My inspiration to get into the food industry comes from my childhood. My mother was a wonderful baker and cook. We were brought up eating and understanding what good food should be like. I’m inspired to remain in the food industry having witnessed both the progression of the producers,

Address:

Belleek Castle, Ballina, County Mayo.

food council and their main aim is to identify, source and support small producers around the country. Last year three producers in County Mayo were successful winners of the Eurotoques food awards out of a total of five awards. This was a great achievement for this region. One thing I would like to add though is that just because it’s made down the road doesn’t mean it’s better quality. The quality must come first and we need to encourage our producers to produce high quality ingredients.

Contact:

Email: info@belleekcastle.eu Phone: +353 096 22400


Go Wild Magazine The Food Experience

Knox-Gore Pie Ingredients For the Pastry: 330g plain flour, plus extra for dusting 1 ½ tsp salt 150g chilled salted butter, cubed, plus extra for greasing 100ml cold water Freshly chopped herbs and herb flowers, optional For the Filling: 400g pork neck ½ litre of apple juice Sea salt & freshly ground black pepper 1 onion, finely chopped 1 garlic clove, finely chopped 250ml red wine ½ litre vegetable stock 30g finely chopped rosemary

For the Pastry: Sift the flour and salt into a large mixing bowl. Add the butter and rub it into the dry ingredients using your fingertips until loose crumbs form and there are no large chunks of butter remaining. Make a well in the middle of the

RAI Awards

flour mixture and add the water.

Left to right: President of Restaurant Association of Ireland (Liam Edwards), Eva Casey (Restaurant Manager), Yvonne Catherine (Sous chef) Lilly Lenahan (Pastry chef), Maya Nikolaeva (General Manager), Representative from Peroni

For the Filling: Season the pork with salt and freshly ground black pepper and fry for 4-5 minutes until browned on all sides. Rest it in a braising tin. Fry the onions and garlic for 2-3 minutes, deglaze the red wine and continue to cook until the volume of the mixture has reduced by half. Add remaining ingredients and pour it over the pork. Then cover the brazing tin with a lid & transfer to the oven to cook for 1 ½ to 2 hours, or until the pork is tender. Put the pork in the fridge to cool down, strain the liquid through a sieve and reduce to a ¼. Chop the cold pork in 1cm cubes & put back into the reduced stock. Serve: Only a lightly floured work surface, roll out the dough to about 1/2cm thick. Use this to line the muffin tin, fill them with the pork mixture. Cook at 150 degrees C for 35 minutes.

Good Eating Awards

Left to right: Owner: Paul Doran, General Manager: Maya Nikolaeva, Head Chef: Stephen Lenahan, Pastry chef: Lilly Lenahan.

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Go Wild Magazine The Food Experience

Connacht Whiskey

Unique and flavourful spirits with West of Ireland charm

T

he Connacht Whiskey Company was the dream of David Stapleton and his cousin PJ Stapleton along with their American friends Tom Jensen

and master distiller Robert Cassell. Their dream became a reality when in October 2015 the distillery opened its doors. The distillery’s unique location along the banks of the renowned River Moy in the heart of Ballina, County Mayo ensures the production of unique and flavourful spirits with a hint of West of Ireland charm. The distillery sits on the old Duffy’s bakery site where the tradition of using grains is continued, but this time round, they’re producing something a little bit more fun than bread! “We are currently producing Straw Boys Vodka, Straw Boys Poitín, Conncullin Gin and Connacht Whiskey. We also sell Spade and Bushel 10-Year-Old Cask Strength Whiskey and Brothership whisky,” said Lyndsey Harkin, Visitor Centre Manager of Connacht Whiskey. “We are a craft distillery using a mix of traditional techniques and innovative methods to distill our spirits. Our unique copper pot stills were designed by our master distiller, Robert Cassell, ensuring a one of a kind flavour profile and smoothly textured spirit.” As visitor centre manager, Lyndsey’s role is to create a unique experience for each of the guests. “I have seen the gift shop, and visitor centre grow phenomenally since we opened it in July 2016. Lots of things have changed in that timeframe,” she said. “Our spirit family has grown to include five different spirits, longer opening hours and more tours to facilitate the demand. But one thing that has remained the same is our high level of customer service.

“Myself along with Ella and Gráinne strive to make the tours as interesting and as informative as possible while still being fun and relaxing.” A typical day for Lyndsey includes scheduling tours, organising events, creating bespoke social media content and maybe even hosting a conference in the boardroom. “As a small company, team work is essential and you might often see one of our distillers come down from the still perch to jump on the cash register or take over a tasting session!” Using the highest quality Irish grains, Connacht Whiskey production follows the ancient tradition of milling the grains, brewing the grist and fermenting the wash. It’s then distilled in specifically designed stills. The last step is maturation, where the barrels rest alongside the banks of the River Moy. “Our bespoke copper pot stills designed by Rob are instrumental in allowing us to create a really unique flavour to our whiskeys and this is overseen by our distillery manager John Parke and distillers Damien Corrigan and David Nocter,” said Lyndsey. Connacht Whiskey is the only production distillery in Mayo for over 150 years. Guests are able to tour the factory floor and see, from grain to glass, each step of the production process. Tours are informative but above all fun, and participation and interaction is encouraged, whether this be with the distiller who will pop down from the still and give a sample of a spirit, or sharing poitín stories in the tasting room. Read more online at www.gowildmagazine.com

Addresses: Connacht Distillery Belleek Ballina Co Mayo

Contact:

e: hello@connachtwhiskey.com t: +353 (096) 74902 (096) 74598 www.connachtwhiskey.com


Go Wild Magazine The Food Experience

This guest-focused approach allows staff to make

to visit a real production distillery. Guided tours

connections with visitors and further share the

include detailed explanations of how Connacht

Connacht Whiskey story. The Céad Míle Fáilte is alive

Whiskey spirits are made, and a fun tasting session.

and well at the Connacht Whiskey Distillery! “Irish whiskey is steeped in history, heritage and

The gift shop sells merchandise and spirits allowing guests to take a little bit of the Connacht Whiskey

folklore. I think this appeals to many people who

story home with them. Guests can then take part in a

visit Ireland and are curious to taste what the locals

tasting session in our Mullarkey Tasting room where

drink,” said Lyndsey.

experienced guides will talk them through the nose

“The explosion of craft distilleries around Ireland means that there is a whiskey to suit every taste and

and taste profiles of each spirit. “Our spirits have won numerous awards including

there is a story behind every drop! What better way to

double gold at the New York Spirit awards for our

see history brought to life than right in front of you

Straw Boys vodka, gold for our Straw Boys Poitín at

on a distillery tour?”

the Beverage Institute, Gold for the Spade and Bushel

The two main ingredients for making Irish whiskey

at the Irish Whiskey Awards, Best Irish vodka at the

are barley and water. The barley used for Connacht

Irish whiskey Awards and Vodka Distillery of the Year

Whiskey is sourced from an Irish farm and the water,

at the Chicago Spirt Awards,” said Lyndsey.

which is used for brewing, distilling and cutting after

Connacht Whiskey offers scheduled guided tours

maturation, comes from the nearby lakes of Lough

running throughout the summer and winter months

Conn and Lough Cullin. The gin is named after these

and booking is highly recommended. Bookings can

intertwining lakes: Conncullin Gin.

be done through www.connachtwhiskey.com or by

The visitor centre offers guests a unique experience

phoning the distillery directly on 096-74902.

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I Vge Sligo has received a glowing endorsement from iconic fashion magazine Vogue UK which has chosen it as one of the top destinations for its Vogue Editors to holiday this summer.

Sligo a favourite holiday destination for iconic magazine

I

t previously was one of a select group of locations on the Wild Atlantic Way to host a future King and Queen when Prince Charles and Camilla made their historic whistlestop tour of Ireland in 2015. Now the stunning town of Sligo on the Wild Atlantic Way touring route has gotten this fantastic endorsement from Vogue magazine along with some exotic European locations selected for its heavenly holiday must-visit list, including the Amalfi Coast in Italy, Marbella, in Spain, Puglia in Italy and The Cote d’Azur in France. And with a broad range of fantastic eateries, a wonderful food trail, and a variety of festivals, Sligo is perfect for the foodie editors. As the Vogue team packs its chicest holiday clothes, the delights of summertime in Sligo and along the Wild Atlantic Way are getting into full swing. Think dramatic mountains, glimmering beaches, rolling green hills, magical woodlands and vibrant seaside towns. Vogue Magazine says Sligo is “…

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‘The Land of Heart’s Desire’, as poet W.B. Yeats called Sligo, encompasses amazing natural beauty, vibrant culture and a warm welcome - but there’s also something different there too and Vogue magazine talks about the ‘unforgettable experiences’ you will have in Sligo. wonderful for families thanks to the infinite beaches and lakes ready for picnicking, paddling and fishing, but just as ideal for a romantic weekend away any time of year.” You can lose yourself in the beauty of

Go Wild Magazine The Food Experience

the ‘sweeping vistas’ of the county, but there’s a unique way of life there that makes you feel far away from everything when you’re given the Atlantic. Walk some of Sligo’s quiet, windswept beaches like Mullaghmore’s golden strand


and feel your worries ebb away with the wind is in your hair as you explore the stunning expanse of the coastline here. You can really slow down in the North West and take things at a different pace - let the organic seaweed oils at the Voya Seaweed Baths in Strandhill weave their magic on the body and news of this iconic brand and its restorative seaweed therapy has made it to Vogue’s must-do list for Sligo. As has its rich cultural and literary heritage, including contemporary arts centre ‘The Model’ in Sligo - somewhere that Vogue magazine is looking forward to exploring during its trip to Sligo. Other Vogue highlights are the quirky shopping, handmade jewellery and sweaters and, of course, the amazing food culture in Sligo. And speaking of amazing food culture, Vogue has several recommendations. The iconic magazine recommends checking out Pudding Row in the quiet fishingvillage town of Easkey for homemade

bread and cakes; or Montmarte in the city centre for fine-dining French cuisine; and then the vibrant traditional pubs like Hargadons in Sligo town, with its buzzing atmosphere , live music and delicious, fresh seafood specialties like Lissadell chowder. Finally, Vogue Magazine says don’t leave this area without taking a long, rambling walk around Hazelwood Forest, or experiencing the traditional music and craic in the pubs or the pulse-quickening joy of horse-riding on a beach between Grange and Cliffoney or further afield in Donegal.

But that’s only the beginning of Sligo’s charms - Ben Bulben, the Lake Isle of Innisfree and Glencar Waterfall are all landscape highlights while the small seaside village of Mullaghmore has a sandy beach stretching as far as the eye can see.

Let go and give in to the Wild Atlantic Way this summer – allow yourself the time to rejuvenate and relax, taking in the magnificent views of Ben Bulben, the inspiration for one of our literary greats. Experience a restorative sea-weed bath in Strandhill and afterwards enjoy a delightful ice cream from Mammy The bracing air, the panoramic scenery; Johnston’s vibrant seafront café in sand dunes, golden beaches, and crashing Strandhill - voted best ice cream in the world at the world’s leading ice cream and waves make riding on a beach here an coffee exhibition, last year in Italy. unforgettable experience. For lots of ideas and inspiration Besides sampling the incredible on how to embrace the Wild Atlantic cuisine, Fáilte Ireland’s top tips would Way of life this summer see www. be to give surfing a go in surfing mecca wildatlanticway.com. Strandhill, where beginner-friendly ripples make it the ideal place to start out. Go Wild Magazine The Food Experience

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Go Wild Magazine The Food Experience

The Glasshouse Hotel

Signature Chef

Recipe by Alan Fitzmaurice

S

Sligo is an extremely popular destination for

Overall Award for The Kitchen Restaurant, Best Overall

foodies, and when it comes to chefs, Alan

Chef Award for Alan Fitzmaurice and Overall Customer

Fitzmaurice at the Glasshouse Hotel is extremely

Care & Service Award of Excellence for Alan Moore at The Kitchen.

popular with diners. Alan has previous experience at the Waterfront Restaurant in Rosses Point, where he won a series of

Did you always want to be a chef? Yeah, I think I did. From an early age, seeing the

accolades like the Moreau Chablis Fish Dish of the

in-house bakery where my father worked, to watching

Year.

my mother cooking at home, what I know now to be

In 2014, Alan was part of the North West Culinary Team that participated at Hotelympia in London and

classical dishes, I was always interested in cooking. Knowing I wanted to be a chef came from my cousin! I started washing pots and chopping vegetables for him

won 13 Bronze and 1 Gold Award.

at 13, then I was hooked! Hot on the heels of the London success Alan competed against a distinguished group of his peers

How long have you been working at The Glasshouse Hotel

in the West of Ireland to recreate the Nobel Prize

and what brought you there?

Dinner that would have been served when WB Yeats won the Nobel Prize for Literature. The meal was attended by the Indian Ambassador on June 12 2014,

I’ll be here five years this August. The Glasshouse is a very unique building and has a great standing in Sligo. We have a great team in the kitchen which makes my life a lot easier, who wouldn’t want to be part of that!

the eve of Yeat’s birthday. At the Glasshouse, Alan serves up a delicious menu of classic dishes with a new twist that suits the hotel,

What do you think it is about Irish produce that appeals to a global market? I think Irish produces are seen globally as being

which is quirky and unique. With local suppliers providing the very best of raw ingredients, Alan knows exactly what people want

very natural foods, from grass fed cattle and sheep, to shellfish from pristine Irish coastal waters and a

and his dishes

lot of our foods are not intensely produced like other

go down very

countries.

well with the customers. At So Sligo

What advice would you give to aspiring young chefs? Advice for a young chef:

Food & Culture

1. Work hard: there is no alternative in a kitchen

Festival in

2. Always be prepared to learn, even at your own cost.

2013, the hotel

3. Eat! Eat your own food; try other chefs’ food; try

scooped Best

other cultures’ foods.

Restaurant

4. Laugh: this job is too hard not to laugh!

Head Chef Alan Fitzmaurice

Address:

The Glasshouse Hotel, Swan Point, Sligo, Ireland

Read more online at www.gowildmagazine.com

Contact:

T: 071-9194300 E: info@theglasshouse.ie www.theglasshouse.ie


Go Wild Magazine The Food Experience

Serves four

Fillet of Fresh Seabass, Donegal Scallop, Buttered Cockles, Texture of Beetroot, Mirin Dressing, Citrus Gel, Lemon Butter Sauce or the ockles

Method

12 cockles

To cook the cockles, heat a medium size pan, add the butter

1 shallot

and shallots, cook slightly.

25g butter

Add the cockles and the white wine, cover and cook until the

Splash of white wine

cockles open. Discard any that don’t open.

or the e ture o

eetroot

For the Beetroot Texture, trim the cooked beetroot into cubes and roast with a little oil.

4 cooked Purple Beetroot 1 Candy Stripe Beetroot

From the beetroot trimmings add the sugar and vinegar and

10 g sugar

blend to a fine puree.

10ml vinegar

Slice very thinly the candy strip beetroot. Season and dress

For Mirin Dressing

with a little oil.

25ml Mirin

For the Mirin Dressing simply combine the mirin and the

100g prepared mayonnaise

mayonnaise, adding the mirin to taste.

For Lemon Butter Sauce

To make the butter sauce, add the cream and lemon juice to a

125ml Cream

heavy based pot and reduce by half.

½ lemon juice

Remove from the heat and whisk in the hard butter.

15ml white wine vinegar

To serve pan fry your fillet of Seabass and Scallops. Arrange

25ml white wine

your ingredients on a warm plate.

150g butter

Garnish with fresh chervil or micro herbs.

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food

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The Secret’s in the Mix!


A Chairman’s Welcome

food

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The Secret’s in the Mix!

nthony Gray, Chairman of Sligo Food Trail, is justifiably proud of all that the fledgling food trail has achieved. “I’d like to encourage everyone who has a genuine interest in food to visit Sligo”, he says, “Sligo Food Trail has highlighted the hidden foodie treasures in the county. Little gems have been bubbling to the surface for years; now Sligo Food Trail presents them together in all their glory. Come to Sligo – I can promise you won’t be disappointed!”

Sligo Food Trail – the magic really is in the mix

S

ligo Food Trail is the best introduction to this food lovers’ paradise that has incredibly remained below the parapet for so long. This is no prescribed trail that visitors have to follow from start to finish - not a sign of stuffy establishments nor contrived tourist traps. This is a trail with a difference, full to bursting with real people, real food and real experiences. The magic, as they claim, really is in the mix. One of the wonders of this compact county is that literally everything is within easy reach. It just gets better and better! Call to any one of the 70+ members and you’ll not only find a brochure detailing everything else on the trail (and containing a very usable map too), but you’ll also meet someone who is genuinely passionate about all things Sligo and all things food. They’ll take the time to talk to you, share their knowledge and recommend a few more places on Sligo Food Trail you really shouldn’t miss. The trail is packed with award winning restaurants and gastropubs – The Draft House, Sweet Beat, Nook, Knox, Eithna’s By the Sea, Eala Bhán Restaurant and more.

Food Experiences The best ideas are always the simple ones and that certainly applies in this case. The Food Experiences are a wonderful collection of interactive experiences where visitors don’t just spectate – they actually get involved. It’s an amazing opportunity to dip a toe into the culture of food in Sligo, and to meet some of the fascinating characters. They are very competitively priced and many are both family friendly and pretty well guaranteed to tire the kids out too. Here’s a whirlwind tour of some popular options:

Go Wild Magazine The Food Experience

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Sligo is well known for its glorious beaches and scenic coast. You can get up close and personal with the seashore and learn a bit along the way. Archaeologist Auriel Robinson (Seatrails) is your guide to ‘Ireland’s earliest takeaway’ a sea trail ending at Culleenamore Strand where you can dine like your ancestors did on shellfish cooked in the open by Trá Bán restaurant. Or spend a day with the seaweed queen Dr. Prannie Rhatigan on “Sligo Seaweed Days” finishing with a cooking demonstration at Eithna’s by the Sea in Mullaghmore or “The Coney Island Experience” followed by al fresco dining on the seashore. If foraging inland tickles your fancy, join Gabby Wieland of Neantóg Kitchen Garden School, who will show you where the ‘wild food’ is. You’ll learn to identify everything from Wood Sorrel to Coltsfoot and head home armed with your gatherings and some recipes to use them too. Gaby also offers a full day on fermented and cultured foods from where you will emerge a newly promoted Fermentista! Or try your hand at jam making, just like Granny used to make, with Coeurine Murray at Murson Farm.

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Go Wild Magazine The Food Experience


We Don't Do Ordinary. That's our ethos at The Draft House where we work hard to provide our guests with a sensory adventure like no other by bringing together the very best in food, service, location and experience. We’ve reinvented the rule book and offer guests a unique combination of food, service, quirks and location. Combined, this creates a magic that you just have to experience. We don't do ordinary for a reason; to ensure that every time someone walks through our door, they know to expect adventure amidst familiarity. Our ever-changing menus keep taste buds tingling with our highly creative chef at the helm having access to the very best in locally sourced and fresh ingredients. There are so many combinations to choose from like warm asparagus and Donegal rapeseed lemon oil, Tina Lass’s quail eggs, Sheerin’s pancetta topped with parmesan shavings or Castlemaine farm roast lamb rump, saffron infused belly, crushed peas, broad bean and mint, garlic fondant potato and balsamic jus - we like to keep things interesting and will happily cater for our customer’s dietary requirements. We have even solved the dilemma with desserts; if you can’t decide between our sweet nothings, then take the pick and mix option whichcomes with a serving of delicious ice cream. Alongside this, our bar is brimming with the finest selection of wines, whiskeys, gins, homemade cocktails, ten craft beers on draft and non-alcoholic beverages. Our excellent service staff are on hand to answer anything a foodie or drinks connoisseur cares to ask. Yet, their approachable style matches the chilled-out vibe of our seaside surrounds. We have lots of surprises! We don’t have water; we have unicorn tears. Tables are kitted out with old school games and you can place your pooch in our outdoor kennels and watch them on your iPad while you dine. We also provide showers for surfers, swimmers and suppers who want to rinse off before having a meal. Not only are we an award-winning gastropub, we are also nestled in a Wild Atlantic Way hotspot, meaning every guest will get a free helping of sea air so whether they want to take refuge from the crashing waves or sit on our outdoor swing during an idyllic sunset, it’s the place to be. We work with local accommodation services to ensure only the very best for visitors to Sligo and we value the role we play in our community so from the first flame on the gas grill to the final flick of a switch at night, the experience of our guests is at the epicentre of everything we do.


For a more adult experience, how about an entertaining tour of White Hag Brewery in Ballymote? Discover how they have updated ancient and local recipes to make world class craft beers using natural ingredients. Needless to say, the tour includes tastings. Or stay in Sligo Town and choose from the wide selection of craft beer at Lough Gill brewery, the first brewery to be located in the Sligo Town borough in over 100 years or if the fruit of the vine is more your thing, check out the regular tasting nights at The Wine Buff in Sligo town. A glass of bubbly is but a curtain raiser for an evening of wines and cheeses with their expert tutor Joe. Heaven. If whiskey is your tipple check out the tastings at Thomas Connolly’s Pub and The Riverside Hotel. Now that really is a taste of history. Climb the Hill of the Fairies in a magical south Sligo experience with Ox Mountains Mysterious Heights and Stunning Depths offered by Cawley’s Guesthouse and Wild Wet Adventures. It’s a wonderful way to explore the hidden nooks and crannies in south Sligo with an experienced guide and the promise of a delicious lunch too.

winning Mama Johnson’s followed by a guided seashore walk, an early bird meal at Trá Bán restaurant, music, fun and learning to pull a pint of the black stuff at the Strand Bar. If that’s too busy, chill on a Saturday with the “Yoga & Brunch Club” with Shells. At the other end of the county in Mullaghmore, North West Adventures will take you on a family friendly outing or something more adrenalin fuelled like coasteering. That should work up a hearty appetite soon to be satisfied at Eithna’s By the Sea Restaurant.

Make a night of it and star in your own personal Downton Abbey by staying over in one of the glorious ‘great house’. Award winning businesses in Strandhill Coopershill and Temple House both have combined to offer an adventure offer overnights stays with gourmet foodie and chill package. It includes menus and a chance to don the wellies everything from surfing and brunch and check out the deer or sheep farms. at Shells Surf Cafe, a recovery duo of a Sligo is Yeats Country and nowhere is seaweed bath and an ice cream at award

more associated with the great poet than Lissadell House with its wonderful tours, beautiful gardens and of course a delightful tearoom too. Check out historic Hargadon’s Pub in Sligo Town where Yeats poetry recitals are a treasured experience. Every weekend, Sligo is lucky to host four markets from Beltra Market, Sligo Farmers Market, Rathcormac Artisan Food and Craft Market every Saturday to Strandhill People’s Market on Sundays. A treasure trove of crafts and delicious dishes, breads, local meats, preserves and organic vegetables, where you get to meet the producers. What could be fresher? Award winning restaurant Knox is about to hit the road with their new retro mobile food trailer – watch out for them at festivals and seaside venues.

And there’s more... Sligo Food Trail has members all over the county – farmers markets, accommodation providers and of course cafés, restaurants and gastro pubs as well as Sligo’s own chocolatier Le Fournil in the Italian Quarter. Watch out for the logo and make sure you pick up a brochure so you don’t miss out on this very special Sligo experience. www.sligofoodtrail.ie #sligofoodtrail

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The Secret’s in the Mix! 50

Go Wild Magazine The Food Experience


Cawley’s, Tubbercurry Our family friendly restaurant overlooks a walled garden and an inviting bar, serving the best of local ingredients with Seafood Chowder and Irish Stew a speciality. Quality Irish meat is sourced from local butchers Noel Wynn Meats, Derek Sherlock Meats and artisan sausages from Sheerin’s and Hodgkins of Ballymote. Oysters and shellfish is delivered fresh from Sligo/Donegal bay. Our traditional Irish lunch menu is followed by Continental “a la carte”, with gluten and dairy free menu options. We have partnered with Wild Wet Adventures to explore South Sligo and get off the beaten track. Experience the Ox Mountains From Stunning Heights and Mysterious Depths: from a Fort Walk and a Mysterious Cave Tour to a Megalithic Experience. Packages includes three course lunch and is available year round. Or try an Appetite for Adventure on Lough Talt. A fabulous opportunity to take to the tranquil waters of Lough Talt and learn Stand up Paddleboarding, Kayaking, Canoeing, Archery, or enjoy a guided Hill Walk. Finish off an active morning with lunch at Cawley’s. Or make a night of it and stay at Cawley’s while you explore our beautiful county.

www.cawleysguesthouse.ie

The Gourmet Parlour Coffee Shop, Collooney

Call to our coffee shop in Collooney conveniently located just off the N4 roundabout with free parking. Our artisan produce is delivered daily from our kitchen in Bridge Street where we use locally sourced organic ingredients in season. Friendly staff will be delighted to welcome you so you can relax and enjoy our range of cakes, desserts and savoury dishes. We offer a delicious cooked breakfast with dry cured bacon and award winning sausages from a local producer or a hearty bowl of porridge with fruit & yogurt to get your day off to a good start. Fine food and great coffee to sit in or to go, come and enjoy.

Open: Mon-Sat 9am -6pm and Sun 12pm -5pm N4 Roundabout, Union Road, Collooney, Co. Lane, Sligo

T: 086 173 2154 / E: gourmetparlour@gmail.com

www.gourmetparlour.com

Located in the coastal village of Enniscrone, Co. Sligo, Áit Eile brings you traditional food with a difference in our intimate yet casual restaurant. We put a strong emphasis on locally sourced produce, showcasing free-range artisan meats and fresh seafood, this is driven by our passion for travel, food, wine and coffee. Local favourites such as The Black Pig of Enniscrone and Seafood Linguine have been a constant in an otherwise ever-changing menu. Our team, better known as the Áit Eile Family, are here to join you on your journey through the evening. We look forward to welcoming you at our cosy place by the sea.

Booking recommended 096 37222


The Organic Centre The Organic Centre was founded in 1995. The centre offers visitor gardens, tours, courses and seasonal events. Now celebrating 22 years in existence The Organic Centre celebrates the efforts of many, many people, who have helped to set up a pioneer business in challenging conditions in a remote rural corner of North Leitrim. The Organic Centre understands the close relationship between all parts of the production system, starting with the soil and ending with the food on our plates. Why not pay us a visit as you travel along the Wild Atlantic Way.

+353 71 985 4338 www.theorganiccentre.ie


Visit the iconic Lissadell House and Gardens open daily 10 am - 6 pm until the end of September situated off the N15 North of Sligo town.

Home to the revolutionary Countess, Constance de Markievicz, who turned her back on a life of privilege to take up arms against English rule in Ireland.The Gore-Booth Family residence built in 1833 attracted the famous writers of the day such as W.B. Yeats and George Russell and today is fully restored with the original contents by the owners Edward Walsh and Constance Cassidy and you can enjoy a guided tour on the hour from 11 am - 5 pm with one of our expert guides..

the visitor can travel through in the footsteps of history. Dine in style at the new CaToCa Tearooms, the heritage catering specialists, who offer great freshly prepared seasonal dishes that use a lot of produce from the estate and treat yourself to a slice of tempting cake or dessert. CaToCa cater for large and small groups at Lissadell, from intimate Afternoon Teas on the balcony, to special occasions. Operated by husband and wife team Kevin and Elizabeth Byrne, Lissadell is their 5th venue stretching from Emo Court in Laois through Lough Boora Parlands in Offaly to Belvedere House and Tullynally Castle both in Westmeath.

See the Markievicz and Yeats Galleries in the Visitor Centre and experience what it was like for the rebels in the 1916 Rising in the new March of a Nation exhibition which contains movie type sets including a replica of the GPO that

Enjoy the Exquisite Alpine garden perched above the Atlantic and explore the Victorian Kitchen Garden as it is brought back to life and admire the stunning backdrop of the Dartry mountains as you take the Woodland Walk.

Contact CaToCa Tearooms to book Afternoon Tea or special occasion functions by calling Kevin on (086) 3005938 or by email catocafinefood@gmail.com and visit www.catocafinefood.com for information on all they offer. For more information on planning your visit contact Lissadell House on (071)9163150 or by email info@ lissadellhouse.com.

For upcoming events check www.lissadellhouse.com. We look forward to welcoming you to Lissadell House and Gardens.


Discover the Ultimate Food Adventure this Summer with Flavour.ie Eat your way around Clonakilty as the Popular Walking Food Tour Returns for Summer 2017. get off the beaten track and uncover hidden gems. My Clonakilty Walking Food Tour connects visitors to the amazing people in the town who dedicate their lives to creating beautiful things to eat.” Kate Ryan

W

est-Cork based food writer and events’ organiser Kate Ryan of Flavour.ie is back for a third summer season with her unique Clonakilty Walking Food Tour. The tour has been growing steadily every year since launching in 2015 and last year hosted visitors to Clonakilty from across Ireland, France, Spain, Germany, UK, Sweden, Canada and USA introducing them to some of the town’s most treasured food producers. Kate’s knowledge of the local food scene in Clonakilty and the relationships she has with food producers means that she can craft a unique guided tour, opening up a world of food stories, skills and traditions that otherwise is lost from view. Kate says, “The tour puts people in direct contact with those artisan food makers and to learn their food story. It gives people a real sense of where their

54

food comes from, the stories attached to it, the skills needed to create it and also the history around it. Some of the food producers are multi-generational businesses with hundreds of years of history behind them. All have centuries of skills in their hands to make the food for us to eat. The stories people have to tell really helps to put the food we buy and eat in a whole new light!”

“Food tourism is growing in popularity by those looking to have an authentic experience of the place they are visiting. With initiatives such as the Wild Atlantic Way, visitors are being encouraged even more to

Go Wild Magazine The Food Experience

Kate’s tour has been approved by Faílte Ireland and is listed on the Wild Atlantic Way website and App as a Hidden Gem, drawing people into the town looking for a guided culinary experience. From butchers, bakers and bean-to-bar chocolate makers via cheese, ice-cream, craft beer and of course the bustling Clonakilty Farmers’ Market with its myriad artisan products from across West Cork, there really is something for everyone to get their taste buds tingling! Kate said “To be able to take people who are as enthusiastic as I am about food and provide an opportunity to get a unique insight into Clonakilty’s fantastic food heritage is a delight!” The tour takes place every Friday, rain or shine, from June - August. Places are limited and booking in advance is required before 4pm on Thursday. Bookings can be made online at www. flavour.ie/clonakilty-food-tour. The cost of the tour, including all the delicious things to eat, is €45 per head.


Tourism magazine

Ma gazine

k o o B , n o o s Coming w o n e c a p s your Fre

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Atlantic The Wild

erience Way Exp Limerick dy You’re a La TUR 4 PAGE FEA

E INSIDE

Fo odie Havens

Crafts Along the Way

LET YOUR

ISTS & FOR ART A HAVEN ERS CRAFTS MAK

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Scenic Cycles

A tlan tic Trails

IC D ATLANT R THE WIL DISCOVE WHEELS WAY ON TWO

HIKES ED WALKS, ATING GUID & BEYOND EXHILAR T CLARE RS IN WES AND TOU

Picture courtesy

ism Magazine,

Go Wild Tour

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Issue 3, Summ

of George

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Karbus Photogr

2016

Creative Designers for Go Wild Tourism Magazine

Creative Web, Brand & Print Design Why Brainstorm? We see each project, regardless of size, as a partnership with your business. It’s our mission to provide you with the best tools to help you reach and engage with your customers and take your business to the next level.

Sales

Enquiries

Web

Danny: 087 232 6762

Email: info@brainstorm.ie

www.brainstorm.ie

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Office: 061 748 278

Call: 087 4467007 closing July 12th


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Go Wild Magazine The Food Experience

IRELAND’S GIN CRUISES on Lough Derg

If you’re a lover of gin and a lover of cruises, then what better way to spend a summer’s day than a gin cruise on Lough Derg?

I

reland’s first gin cruise was launched in April this year and has been sailing from the beautiful twin towns of Killaloe & Ballina since. The 90 minute cruise of Lough Derg includes a Gin Masterclass while guests enjoy a tasting of four premium gins with the recommended perfect serve. And if that isn’t enough gin for you, on your return to land you will be served gin cocktails and canapés at Flanagan’s on the Lake to round off a beautiful experience. It was the beauty of Killaloe, Ballina and Lough Derg, combined with her love of gin that gave Colette Acton the idea to organise gin cruises. Colette is

the wife of Cathal Quinn, proprietor of Flanagan’s on the Lake, a lively Restaurant/Bar situated on the shores of Lough Derg. The Gin Cruises are hosted on The Spirit of Killaloe which is a luxury, purpose-built 50-seater passenger boat with on board bar facilities – perfect for gin cruises – and an upper viewing deck – perfect for taking in the beautiful scenery.

Killaloe and Ballina offer a wide variety of shops, boutiques and walking trails, giving you the perfect excuse to make a day trip out of your cruise. And, to top it off, the towns have a variety of great restaurants and bars with delicious cuisine. A cruise costs €45 per person, and participants must be over 18. And, if the weather stays good for the summer, there’s no doubt that the next few cruises will be busy, so book your seat now.

Cruises depart from the quay on Lakeside Drive, Ballina Killaloe – towns which have been awarded heritage For more information, see Lough town status because of their rich and Derg Gin Cruises on Facebook or historic past. email loughderggincruise@gmail. com.


Go Wild Magazine The Food Experience

The Gin Cruises are hosted on The Spirit of Killaloe which is a luxury, purpose-built 50-seater passenger boat with on board bar facilities – perfect for gin cruises – and an upper viewing deck – perfect for taking in the beautiful scenery.

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Go Wild Magazine The Food Experience

Carrygerry

Signature Chef

ecipes by he Niall Ennis

B

oth Niall and his wife Gillian had always wanted to own their own business and when Carrygerry Country House came on the market

13 years ago they decided to take the entrepreurial plunge and go for it. They purchased the beautifully appointed Carrygerry Country House (which is only 5 minutes from Shannon Airport) and with hard work over the 12 year, it has developed a great reputation for delicious food with a relaxing atmosphere. Their magnificent Conservatory restaurant is much sought after nationally for intimate and private wedding receptions or gatherings. Niall has being cooking professionally for over 20 years. While at school, he had the opportunity during the holidays to work in hotel kitchens and this is where his love of food began.

Irish Writers Museum, before leaving Ireland for the South of Germany. This was an invaluable period in Niall’s culinary career, working in a multi- lingual and multi-cultural Michelin Star kitchen gaining knowledge from many influences. In 2008, Niall started the Carrygerry Food Range. Due to the fact that they produce all of their own fresh products, the Carrygerry Range was a natural progression and has evolved to a full range of jams, chutneys, dressings, pate`s and off course their creamy seafood chowder. A number of the products have won individual awards in their own right, but collectively complement each other and showcase what Niall and his team are trying to achieve at Carrygerry by bringing restaurant quality food to your home kitchen. “I source my produce locally as much as possible

After graduating from Cathal Brugha Street in the late 80’s, Niall spent a few short years gaining experience in a number of restaurants in Dublin and was part of the original team to open Chapter One under the

and visit each of the suppliers personally when time allows. It also allows me to discuss the trends that are occurring in their food specialties and I try to bring these new ideas and products into our menus” Read more online at www.gowildmagazine.com

Address:

Carrygerry Country House, Shannon, Co.Clare, Ireland

Contact:

Tel: + 353 61 360500 Email: info@carrygerryhouse.com Web: www.carrygerryhouse.com


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Go Wild Magazine The Food Experience

Carrygerry Seafood Chowder with Cheese & Mustard scones S

S ngredients

S

ngredients

2 large tablespoons butter

50g Butter

2 medium Onions – finely diced

200g Onions

2 large Carrots – finely diced

2kg White Fish Bones

4 sticks Celery – finely diced

(Preferably sole or turbot)

1 Leek – finely diced

Juice of ½ Lemon

1 ½ Lt Fish Stock

6 Pepper Corns

Salt & freshly ground Black Pepper

1 Bay leaf

Juice 1 ½ Lemons

Parsley Stalks 5 Lt Water

750g Fresh Salmon – diced 500g Mussel Meat

ethod

500g Smoked Haddock

Melt butter in a thick bottomed pan

1Kg Cod or similar white fish

Add the sliced onion, the well washed fish bones and

400ml Double Cream

remainder of the ingredients except water

Chopped Dill

Cover with greaseproof paper and a lid and sweat ( cook gently without colouring) for about 5 minutes

ethod In a large pot heat the butter and sauté the onions, carrots,

Add the water, bring to boil, skim and simmer for 20 minutes, then strain.

celery & leeks for about 5 – 6 minutes. Add the fish stock, salt & pepper, gentle simmer for 15

S

minutes.

S

S

S

Add the haddock, salmon, cod and mussels, gentle simmer for 5 minutes.

ngredients

Add cream and simmer for 5- 6 minutes

600G Plain White Floor

Garnish with chopped dill and serve.

135g Butter 350g Mature Cheddar

“People are more aware of what they are eating and many have turned to organic foods and less fatty foods, and I believe this will continue to diversify.”

¾ pt Butter Milk 3 Tbls Baking Powder 3 Tbls English Mustard Powder 2 pinches Salt ethod Mix all dry ingredients Add butter & grated Cheese Add buttermilk and mix well Knead well and cut to size Brush with egg wash and cook for 12/15 minutes at 220*c


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Go Wild Magazine The Food Experience

WildHoneyInn The Best without Formality

Food Focus

ild oney nn is located in the tran uil village o isdoonvarna — gateway to The Burren National eoPark. Owners Aidan McGrath and Kate Sweeney have re-invented the concept of the Irish pub, combining refined bistro cooking with the ambience and warmth of a traditional country inn. Wild Honey Inn is arguably different to most Irish pubs for as well as having a very good food offering, there are 14 rooms which completes their Eat - DrinkSleep ethos.

Aidan McGrath and Kate Sweeney

When they opened their doors in 2009, the economic landscape was very flat. They knew they had to create something quite unique to stand out, so sourcing locally and offering good value was key. Back then, Kate and Aidan decided to serve the food they liked to eat themselves in a dining pub setting, but which they had been unable to find. They did not want Wild Honey Inn to be just another place that offered ‘bar food’. They did this with their customers in mind and it has appealed to both Irish and overseas visitors alike. irmly on the rish ood map All their hard work has not gone un-noticed, as their unique dining pub with rooms has won numerous awards and accolades since opening eight years ago, placing them very firmly on the Irish food map and attracting guests from far and near. A mere six months after opening, the establishment was awarded the Michelin Guide’s Bib Gourmand for “good food at moderate prices” and listed in the Michelin Eating Out In Pubs guide as an inspector’s favourite. John and Sally McKenna has included Wild Honey Inn in the renowned McKennas Guide,Top 100 places to Eat and Stay, while Georgina Campbells Ireland Guide selected Aidan as Chef of the year.

Address:

Other awards include Two AA Rosettes for food and Four AA Star rating for the Guesthouse. And the Restaurants Association of Ireland (RAI) have voted WHI their Best Restaurant in Co Clare since 2010. While the chef-led pub with rooms model is dotted right across the UK, Wild Honey Inn has led the way here in Ireland, bringing a more casual approach to fine food and stylish accommodation. The rooms are simple and elegant from the colours and furnishings to the quality beds, bed linen and toiletries, blending the traditional with the contemporary in the unique setting of the Burren. There are fourteen rooms in total. The oldest part of the house is Victorian and dates back to 1860; it has eleven rooms with original features. On the ground floor, there are three garden rooms; each has its own terrace and looks onto the garden. Some are large and airy with beautiful views over the fields and surrounding countryside and there are some cosy rooms at the top of the house. They all have a calm and relaxing feel. here ood is taken seriously While the informal dining ambience makes dinner at Wild Honey Inn relaxed and easy, the food and ingredients are taken seriously. Aidan has been

Kincora Road, Lisdoonvarna, County Clare, Ireland.

Contact:

Tel: +353(0)65 7074300 Email: info@wildhoneyinn.com Web: www.wildhoneyinn.com


WildHoneyInn WildHoneyInn

Go Wild Magazine The Food Experience

The Best without Formality

cooking for many years and has developed his own

With Ireland’s natural larder at his fingertips, Aidan

unique style. Based on the French classics, using local

creates rustic dishes that are layered with flavours and

and Irish produce, Aidan describes his cooking as

seem to echo the location of wild Irish sky, Atlantic

Bistronomy – a lighter style of cooking or ‘refined

seascape, fresh air and open countryside.

bistro cooking’. “It’s all about the senses, the smells when cooking,

ots happening in

orth lare

Eight years on, Wild Honey Inn is part of Burren

touching, tasting and observing. You have to do this

EcoTourism Network (BEN), a group of local

constantly to perfect your craft of cooking.”

enterprises dedicated to establishing the Burren as a

Now living in the Burren, his inspiration comes from the region and further afield. “Inspired by nature,” as he says himself, his cooking

premier internationally recognised sustainable tourism region. There is a lot happening in the Burren and North Clare with the launch of the Wild Atlantic Way,

is directly influenced by where he lives – the beauty

the Cliffs of Moher Geopark, and Wild Honey Inn has

of the Burren, the Karst barren landscape, the rugged

contributed in no small part to the Burren’s reputation

wild Atlantic coast and its jagged rocky islands.

as a food destination and a place to visit.

The abundance and richness of the wild, raw

Some of the varied activities in the area include

ingredients that are found in this region are pure and

surfing, kayaking, golfing, fly fishing and rock fishing.

perfect as nature intended. A key factor to all this is

The Burren is one of the top walking and cycling

being part of the Burren Food Trail, a group of local

regions in Ireland, it is a place where the visitor can

food-related businesses including growers, producers,

experience the unique landscape at their own pace.

suppliers and restaurants, with the aim of uncovering the path the food takes from nature to plate.

“The visitors to the area are looking for a cultural experience, healthier choices, an alternative holiday.

Rich abundance of raw product

Our guests generally want to go out walking or cycling

Aidan says: “We have developed a great relationship

in the Burren during the day. They come back in the

with our suppliers over the years, all meats are natural

evening for dinner with wine or craft beer. The open

or wild, especially our game and fish. Ireland has a

log fire in the bar is a welcome sight on a misty day, -

rich abundance of raw produce. Our food is fresh and

there’s a very warm welcoming country inn feel to the

seasonal, it’s important to be constantly sourcing from

place,” says Aidan.

the waters and the wild of Irelands natural larder.

“At Wild Honey Inn, the emphasis is always on the best – but without formality”.

61


Thin Gin

Winner of ‘Best Irish Gin’ Thin Gin, one of Ireland’s favourite gins, gets its name from a person, Mr Isacc Thin. During the late 1920s, Thin was renowned amongst his friends for making bathtub gin which he generously shared with numerous parties. The makers of Thin Gin were hugely inspired by Thin’s sense of fun, friendship and the love of a good party. The current Thin Gin holds a Best Irish Gin award and a Gold Medal from the prestigious I.W.A. Awards. Released in 2015, Thin Gin has constantly been listed in Ireland’s top gins, and that comes as no surprise when you taste it. Fragrant and fruity, Thin Gin is quite citrus forward and so conjures summer even on the darkest winter’s day. It is delicious

and tonics and garnished with strawberries,

Muldoon Irish Whiskey Liqueur and Spike

as a simple gin and tonic with a slice of orange

watermelon and even cucumber. Thin Gin is

Island Spiced Rum. If you’re visiting Waterford

but is also enjoyed in more fancy concoctions

by Anchor Spirits Limited in Waterford who is

City, you’ll find them at 33 The Mall, very near

when paired with the new flavoured sodas

also responsible for the multi-award winning

to the Waterford Crystal visitor centre.

The Glasshouse When you walk into The Glasshouse Hotel Sligo’s only 4* city centre hotel, the first thing you notice is the atmosphere. With a glassfronted exterior and large windows towering over the Garavogue River, the location is second to none. Inside, you’ll find a hotel that is chic, bright with plenty of colour along with pop art interiors; you’ll know from then you’re in the right place. According to the General Manager, Mario Puchowski, the modern setting of the hotel is the perfect place to say and obviously to enjoy a variety of menus from smart casual,

Chef and in 2014 was awarded a gold medal

patrons, and our aim is to be recognised as the

fine dining and table d’hote in The Kitchen

and an A class in the 50th Anniversary of Chef

ultimate for food and service in Sligo County,”

Restaurant to more gastro style food in our

Ireland competition. He also boasts a silver

Mario said.

Café Bar and the View Bar.

medal from the Culinary Olympics held in Erfurt Germany.

Republic of Ireland

Our Executive Head Chef Alan Fitzmaurice

62

The Glasshouse , Swan Point, Sligo,

who is Featured as a Signature Chef on page

Here at The Glasshouse we offer a professional

T: +353 71 919 4300 E: info@theglasshouse.

44-45 in this issue is a multiple award winning

yet relaxed and happy atmosphere to all our

ie www.theglasshouse.ie

Go Wild Magazine The Food Experience


Restaurant | Select Grocery Award Winning Off-Licence Barista Coffee | Sandwich Bar Gift Hampers

Kerry Food & Drink Experience Kerry has never tasted so good!! Breakfast & Dining Experiences, Food Stores, Food Adventures, Farmers Markets & Festivals.

www.tastekerry.ie


Ireland’s Food Story Fueling Tourism With Darragh Anglim

E

xperiencing local food

be recognised by visitors for

fresh produce is international, but

and beverages, which

memorable food experiences

when people come here, they are

express the identity of a

which evoke a unique sense of

very surprised by the standard

place, culture and hospitality.

of the food being served and the

destination through food culture and heritage, has become a

Fáilte Ireland Head of Marketing,

variety as you move across the

sought after travel experience for

Daragh Anglim says Ireland has

both domestic and international

“upped its game” hugely in the

visitors, according to Fáilte

last ten years, with expectations

the Wild Atlantic Way brand is

Ireland research.

of food quality being consistently

not even four years old, but it is

exceeded almost everywhere you

already delivering to stakeholders

go in the country.

on the ground. He highlights

Holiday makers in Ireland spend

country.” Mr Anglim points out that

“Food is not a sole motivator

how important it is that the food

during their stay, with locally

for people to travel here yet, but

industry, producers, restaurants,

produced Irish food reflective of

there is definitely an expectation

and hotels, support and engage

our image as a natural, unspoilt

among visitors that when they

with the brand and use it to grow

destination.

get here, the food will be of a

their businesses.

some €2 billion on food and drink

The Fáilte Ireland vision for food tourism is that Ireland will

64

By Michelle McDonagh

certain quality and standard. Our reputation as a green island with

Go Wild Magazine The Food Experience

“Rather than just thinking about your own business (which


Ireland’s Food Story — Fueling Tourism By Michelle McDonagh

everybody has to do), you need

support network for food tourism

to think about the whole visitor

businesses and hospitality,

experience. People want local

including training to assist them

authentic knowledge, the stories

in providing a more memorable

and traditions behind the food,

food experience to the consumer.

the history, how it is prepared

These supports include a Wild

and served. They want the hidden

Atlantic Way Food toolkit and

gems, the stories you won’t find

ideas for themes, inspiration, and

in any guidebook,” he says.

even guidelines on how to develop

He encourages food businesses

a food festival or food trail. They

to cross sell with other local

emphasise the strong connection

businesses, for example, a surf

between geography and produce

school could promote a local

– the temperate ocean climate,

seafood restaurant and guided

clouds, mists, sunshine and

walks of the shore.

showers, rainbows, the cleanest

Mr Anglim points out that Fáilte Ireland have a huge

Atlantic water, and the raindrenched fields.

Go Wild Magazine The Food Experience

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66

Go Wild Magazine The Food Experience

OF ALL THE GIN JOINTS, IN ALL THE TOWNS, IN ALL THE WORLD, WALK INTO CASTLEBAR’S! reland’s first permanent gin trail launched in Castlebar recently as part of the Mayo’s county town’s ambition to establish itself as the Gin Capital of Ireland. Castlebar publicans have teamed up with the local chamber of commerce to launch a unique gin trail that began on the June Bank Holiday weekend and will continue for the foreseeable future. The trail is being spearheaded by Castlebar Chamber of Commerce and local publicans, who are looking to put some added fizz into the town’s burgeoning social scene. The initiative is just the tonic for gin aficionados and newbies who are curious to learn more about the nation’s fastest growing tipple.

I

Dozens of homegrown and international gins will be available on the trail, encouraging locals and tourists alike to try something new and to venture into the many pubs taking part. Each of the 15 pubs involved will specialise in one particular gin, offering it with a carefully curated premium

tonic and garnish pairing. A bespoke trail guide and map will make it easy for kindred spirits to follow the botanical path around the town. More ginspiration can be found on Twitter @CastlebarGin and on the Castlebar Gin Trail Facebook page. Chamber president, Wilson Bird, said:

“This is yet another positive achievement for local businesses in Castlebar and just a sign of things to come. The response from the publicans has been fantastic. It’s great to see what can be achieved when people work together for the betterment of the town.”

Chamber member, Siobhan Foody, who came up with the concept, said: “There are now more than 30 Irish gins on the market, as well as hundreds internationally. From a consumer’s point of view, it’s wonderful that Castlebar will be offering such a vast array of these premium gins, tonics and garnishes. The town’s bar and restaurant scene has many exciting developments happening right now and long may it continue.” Local publican, John Mulroy, said: “Gin is the big new trend and it’s terrific to have all the pubs working together to develop it as best we can. Castlebar hostelries are excited about the trail’s long-term potential for the town and making it the go-to destination for gin lovers.” For further details, contact Castlebar Gin Trail ambassador, Siobhan Foody. Email: siobhanfoody@gmail.com | Phone: 087-1203297


Go Wild Magazine The Food Experience

The Good Room Adare

Opened in 2008 directly across the road from the Dunraven Arms. The café combines a light and airy feel with great food and a great atmosphere. Sitting outside in the garden in the summertime allows you to simply watch as the world passes by, total relaxation. It’s a key meeting place for many locals serving only homemade produce from its wonderful kitchens. Pop in and say hi next time you’re passing.

The Lemon Tree After 18 wonderful years at 39 Lower Main Street, we are excited to announce that we are relocating to unit 32 at the Courtyard shopping centre. While we have some really special memories of our old location, we feel that the time is right to expand and enhance the Lemon Tree and further the experience to our loyal customers. We cannot wait to welcome you all to our new location. Thank you for your years of loyal custom. We hope you will join us in our new home. Same staff same food just new location.

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68

t r o p t s e W r o F s k r Top Ma Food Fes tival Go Wild Magazine The Food Experience

Once again Westport has pulled out all the stops

artisan producers plied their wares while the hugely

with a fabulous food festival over the weekend of

entertaining children s

23-25 June. It truly had something for everyone – from black tie glitz to ‘Fast Food Race’ mayhem and

alancing plates o

ast ood ace took place.

ruit, participants hopped and

scrambled over an obstacle race set by mar uee che demos by Stephan

estport

ouse.

t was wall to wall action or Saturday and Sunday.

to a superb seven course tasting menu with wines estport. he elegant offering was

devised and prepared by a team o local che s c onnell yatt

estival hairman and

icola otel

workshops with Listoke Distillery and wine tasting too. he dle

all estaurant took guests on a

atch

and ook sea sa ari, fishing or their dinner ollowed

otel

by a fish cookery course.

otel , Stephen itzmaurice

ogers

oin

Foody Tours presented Gintastic gin making

ead he at he

ose arroso Sol io , avier londel Plaza ,

and pizza making workshops.

in and

Stonewall iders as aperiti s be ore sitting down rom abots o

eanwhile

mini che s had time to shine at cup cake decorating

uests

arriving by mini train and dressed in their finery were treated to Pimms, St. Patrick s Potato

atz, atherine

eyden and others drew big crowds.

he estival kicked off in fine style with a idsummer an uet in

estport

thletics lub. un or all. nside the estival

everything in between.

estport ,

estport

ourke Super alu akery and inda

ill

illiams led a seashore

oraging e pedition at what was a conveniently e ceptional low tide.

estport . ll in all

Saturday dawned fine and bright, per ect or the oodland oraging with

alk on the

ild Side and

all the activity o the airgreen ood illage. ocal

estport ood estival was resounding

success and urther proo o how well this small west ayo town does estivals.


Go Wild Magazine The Food Experience

69


Huge Potential in Untapped Resource of Ireland’s Seafood By Michelle McDonagh Food and travel writer John McKenna talks to Go Wild about the huge potential for the Wild Atlantic Way’s seafood industry to grow into the future.

I

t’s over 25 years since John and Sally c enna discovered the first generation

o the brilliantly creative ood artisans who underpin reland s ood culture. Through their travels around the country, the couple found out that there was a “subterranean food culture blossoming throughout Ireland”, a world where talented folk crafted cheeses, smoked fish, grew crops organically, looked after rare-breed animals, ran great butcher’s shops and little bakeries. “And since then, the health and wealth of Ireland’s regional artisan economy have grown in a way that we could never have predicted. In areas where there used to be no choice — beer, bacon, bread, gin, pubs, chocolate — today we all can experience the paradox of choice. Will I have this bean-to-bar chocolate? Or this IPA? or this craft gin? or this loaf of sourdough bread? or this sea salt ice cream? ” John remarks. Going back only ten years ago, it was hard to get a good cup of coffee in Ireland, says John, pointing out that you can go anywhere in the country today and enjoy a world class level of coffee roasting and barista skills. He believes that just like coffee and sour dough bread, the untapped resource of Ireland’s seafood could really take off over the next decade. Gourmet Food and Wine Weekend Connemara Following the success of the inaugural Wild Atlantic Way Culinary Weekend in 2016, Renvyle House Hotel in Connemara is running a Seafood of the Wild Atlantic Way Gourmet Food and Wine Weekend from March 3 to 5, 2017. The weekend will include cookery demonstrations from John and Sally McKenna and Euro-toques Executive Chef

70

Go Wild Magazine The Food Experience

Tim O’Sullivan, as well as demonstrations on filleting and preparing different varieties of fish. Sally McKenna will also host a field trip on sourcing and find food along the seashore. “The idea is to show people what a rich resource of seafood we have, of unique quality, all along the West coast, and how to cook fish and shellfish and pair it with the right wines and beers to get a world class experience. Many people still lack confidence when it comes to cooking seafood and shellfish.” Find a good fishmonger When it comes to buying fish, John stresses the importance of finding a good fishmonger who can advise you on which fish is at its best at that particular time of the season. Don’t make your mind up until you go into the fish shop, he advises, as your objective should be to get the best fish at its best time. “The difference can be really striking regarding eating fish at its optimal time in the season, it can be revelatory. We all know we should only eat oysters when there is an R in the month as the summer months mark spawning season, and they are not so good, but different fish present in a perfect state at different times. I bought haddock on Saturday which was sublime, but plaice at the wrong


John McKenna Talks to Go Wild Magazine

time of the year is frankly disappointing.” John points to Stephane Griesbach of Gannets

Food Heroes ¥

John would like to see different parts of the Wild Atlantic Way promoting their own unique

Fishmongers in Galway as an example of a

local fish like Donegal’s gurnard and Galway’s

great fishmonger with expert knowledge of

Sweaty Betty (Greater Forked Beard).

the product he sells. He hopes that as the Wild

“The restaurants we write about on the Wild

Atlantic Way develops, the standard of all fish

Atlantic Way are very distinctive, and I like the

shops will improve.

fact that the food changes depending on the

Cold water produces better fish

county. Kinsale, Galway and Westport are very

“Our seafood is a really precious resource

well organised regarding food, but Dingle is

that should be protected. When I take

really the gold standard. During their annual

Australians out to dinner here, they can’t

Food Festival, there are no fewer than 76

believe the quality of our fish. We are lucky to

places where you can go for a bite of food or a

be surrounded by the Atlantic as cold water

drink in a place that’s not much bigger than a

produces a better quality fish.”

village,” he says.

Go Wild Magazine The Food Experience

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Go Wild Magazine The Food Experience

The Ice House Hotel, Ballina

Signature Chef

ecipes by he Anthony Holland

H

ead Chef Anthony Holland brings a wealth of

What distinguishes The Ice House Restaurant from other

talent and experience to the Ice House Hotel

restaurants?

having worked with some of Ireland’s very

The Ice House Restaurant has two main

best hotels including Ashford Castle, Mulranny Park

distinguishing features — the aesthetic of the

Hotel and Kinnitty Castle. Put that together with his

building the restaurant is set in, and the food

well travelled sense of adventure that brings a fusion

presented to our guests each evening. The food I

of flavors to everything from our casual lunch menus

produce at the restaurant is local and I always try to

to our evening fine dining, and you’re guaranteed

use local and regional food in the menu where I can.

dishes to delight.

Food is bought in each day, prepared and served in the restaurant each evening. The restaurant is set in one of the original caverns of an ice house dating back as far as the 1800‘s, where salmon was stored after being caught in the River Moy. What kind of food do you most like working with? Fish is what I most enjoy working with which is reflected in my menus. It brings me back to my childhood and growing up on Achill where fish featured heavily, both as a recreational hobby and as part of the food we eat growing up. Over the last 20 years, fish has featured prominently on all the menus I have produced. I love its freshness and the way that simple preparation can produce some wonderful exciting dishes. I always use the best of what local

Executive Chef Anthony Holland How long have you been working professionally and what inspired you to get into the food industry? I have been working in this industry for nearly 20 years, working in kitchens since I was 16 years old. My inspiration came from where I was reared — Achill Island off the west coast of Ireland. Growing up on the island, I used to fish as well as foraging for periwinkles, blackshells and cockles on the seashore. I would experiment with them at home, cooking them in different ways. Watching cooking programs when I was a kid also had an influence on me and made me want to progress to becoming a chef.

fish there is on offer. Can you source good produce locally? The beauty of living and having a restaurant in Mayo is that there is an abundance of renowned local suppliers in the region. Being a native of Achill Island, I have grown up with some of these suppliers in the area and in my career, I have built up a great working relationship with the suppliers in the region. Local suppliers that feature on our menus include Kelly’s from Newport for their renowned black pudding and sausages, Calvey Butchers from Achill for the best Mayo lamb, Garvin’s for fish and Enniscoe House Organic Gardens for vegetables and salads. Read more online at www.gowildmagazine.com

Address:

The Ice House, The Quay Ballina, Co Mayo

Contact:

T: +353(0)9623500 E: chill@theicehouse.ie www.theicehouse.ie


5TH SIGNATURE OvenCHEFbaked hake fillet — crabmeat crust, BASTION pea puree, mango salsa, sweet potato fries KINSALE Ingredients:

Method:

Hake fillet Ward’s crabmeat Sweet potato Mango Cucumber Chili Lime Coriander Olive oil Peas Cream Butter Garlic Thyme

Mango salsa Finely dice mango, cucumber, lime, coriander, chili. Mix with olive oil and season

“The beauty of living and having a restaurant in Mayo is that there is an abundance of renowned local suppliers in the region.

Sweet potato fries Sweet potatoes peeled, chipped and blanched, finished in oven, season before serving Pea puree Place peas and cream into saucepan, cook off, blitz and pass through sieve, season before serving Hake fillet Seal off hake fillet in pan with butter, garlic and thyme. Place crabmeat on top of hake to form crust, season and place in oven to finish Assemble Assemble on plate as per image


Go Wild Magazine - The Food Experience - issue 9  
Go Wild Magazine - The Food Experience - issue 9  
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