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MAYO NORTH FOOD SERIES – ALAN CLARKE
9th July 2017
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MAYO NORTH FOOD SERIES PART 1 OF 3

With over 70 years of experience, the Clarke family of Ballina are renowned for their wonderful range of award-winning smoked salmon, using original recipes handed down from their father, the renowned historian, Jackie Clarke. Jackie’s sons have since expanded the range to include organic, and flavoured smoked salmon, and Clarke’s fish shop, a welcoming hive of activity on the main street of the town offers a wide and varied range of the very freshest seafood.

Just a few miles over the road in Crossmolina, Marcus Robinson describes the Reel Deel Brewing company as a hoppin’ mad producer of great craft beer. This microbrewery produces authentic, award-winning craft beer with a nod in the names to the heritage of the area.

In Ballina’s magnificent Belleek Castle Library Restaurant, head chef Stephen Lenahan’s philosophy is to combine classic, imaginative cooking with local, seasonal and often foraged ingredients from the land, sea and air, combining a depth of flavour with the traditions of this magnificent 19th Century Manor House.

MAYO NORTH FOOD SERIES PART 2 OF 3

 In Café at Foxford Woollen Mills, head chef Kathleen Lally has a very simple philosophy: “Simple, seasonal food, done well”. The café uses the best of local suppliers  and fresh herbs from their own garden to showcase the very best of North Mayo’s food offering.

The North Mayo Heritage Centre Organic Garden is located on the edge of Lough Conn, at Enniscoe House. For 20 years they have been growing organic fruit and veg in their 3 Acre Victorian walled Garden, and supplying businesses in the region with the finest of fresh produce. These are also available in season to the public, and allotments, running on organic principles are available to individuals or small groups.

In the heart of Ballina, chef and local food champion Gerry Luskin depends on locally-sourced fresh meat and vegetables every day, serving up a taste of North Mayo to his guests in the bright and charming, family-run Luskin’s

MAYO NORTH FOOD SERIES PART 3 OF 3

At Heffernan’s Fine Foods, Anthony Heffernan operates a busy artisan butchers, bakery, deli, café and restaurant, bringing the people of North Mayo the freshest of food, straight from farm to fork.

 
The Connacht Whiskey Company is the result of a dream shared by four men, three Americans and one Irishman, to bring the tradition of producing pure pot still Irish whiskey back to the West of Ireland after an absence of over 100 years. Using water sourced from nearby Loughs Conn and Cullin, the sense of heritage, place and the traditions of the area shines through in the names of their products – Conncullin Gin, Strawboys Vodka and the maturing Connacht Whiskey.

The Ice House Hotel is one of Ireland’s most renowned boutique destinations. But as well as delivering the most luxurious, relaxing getaways for its guests, its restaurant leads the way in delivering a real sense of “place on a plate”. All seafood at the ice house is locally sourced, and their fun, modern menu changes with the seasons to celebrate what’s fresh and local.

 

Alan is a brand ambassador for PORTWEST IRELAND and you can get the clothes he’s wearing online here: THE OUTDOOR SHOP

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Alan Clarke

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