Free Ireland’s No1 Restaurant MEET THE LOAM GALWAY TEAM Food Tours ON IRELAND’S WILD ATLANTIC WAY Interview with Domini Kemp The Best ON BUILDING AN EMPIRE Recipes ON THE WILD ATLANTIC WAY TheGo WildThe Food Magazine,Food Food Summer 2019 ExperienceExperience THE HISTORY OF OYSTERS IN DONEGALPrefection Takes Time ysters were once a common food all along the European coastline, but overfishing in the 1800s resulted in them It Took us Obecoming a little known luxury. Despite this, Ireland is now one of the few 30 Years European countries where there are still wild, self-sustaining native oyster beds. About 100 years ago the first attempt was made to cultivate oysters in Ireland. It is only in the last 30 years that this has become successful. Two Since 1989 types of oyster are now cultivated in Ireland - the native European oyster oyster bank in the Lough…” These popular throughout the 1800s. Along or flat oyster (Ostrea edulis) and the oyster beds in Lough Foyle were with this rise in popularity the arrival of Irish rock oyster (Crassostrea gigas). referred to in 1846 and again in 1864, the railways allowed quick and efficient The Irish rock oyster was introduced to where forty or fifty boats were said transport to the main markets in Ireland in the late 1970s and is now the to have been engaged in the fishing Britain. Coupled with this, Irish oysters predominant oyster found in Ireland. compared to eight boats in 1836. were also being exploited for restocking The history of oyster-fishing in Ireland Locals could not avail of this food in the English and French fisheries is documented back to the 1500s, source during the famine period as resulting in significant impacts on though details of oyster fisheries in control of the fisheries was usually juvenile oysters. This ultimately led Donegal - in particular, Lough Foyle - enforced by the local landlord. These to the demise or over exploitation of are not recorded until 1836. oysters were then exported to markets many of the Irish oyster fisheries at the John Barrow, who visited the area in England. beginning of the 20th century. in 1832, stated that he was given to One attempt in 1903 to try and alleviate understand that “there is an extensive Oyster consumption became extremely this problem involved Lord Wallscourt Online Bookings | Gift Cards 116 O Connell Street Limerick 116 O Connell Street, Limerick www.texassteakout.ie Phone | 061 410 350 Mail | [email protected] Magazine Publisher’s Note THE WILD ATLANTIC WAY IS ONE OF EUROPE’S MOST SOUGHT-AFTER CULINARY DESTINATIONS ith fertile soils, a rich marine environment, a culinary road map guaranteed to bring you right to the mild climate, and - yes - plenty of rain, the door of some of the country’s finest pubs, restaurants Wild Atlantic Way region is the ideal destination and artisanal producers. Wfor food producers and lovers alike. Whether you break it From Burren Smokehouse smoked salmon, Achill into bite-sized chunks or Mountain and Clew Bay lamb, Clonakilty Blackpudding swallow it whole in one and Durrus Farmhouse cheeses to Irish whiskey, craft dramatic adventure, beers, fine dairy ice creams and artisan chocolates, the Wild Atlantic Way there’s something along the route to satisfy every is the food trip of a appetite. lifetime – just sit back, Its western shores are home to some of the finest cafés loosen your belt and and restaurants in the country, including two Michelin enjoy the ride. star and three Bib Gourmand winners. Vegetarians and vegans will find world-class cuisine to suit their tastes, while the abundance of fresh seafood, meat, dairy and Bon Appetit, produce in the region attracts purveyors of gourmet international fare from around the globe. Bobby Power Publisher Ireland’s first long-distance touring route – and the Email: [email protected] Tel: 087 446 7007 world’s longest defined coastal drive at 2,500km – is also Download the FREE Wild Atlantic Way app now – your official guide to the journey of a lifetime. wildatlanticway.com/ pages/the-app/ Sales & Accounts: Editorial: Design: For advertising: Bobby Power, Publisher Features writer: Jessica Thompson, Graphic Design: [email protected] [email protected] Dave Curtin, Brainstorm.ie Accounts: Cleo Power Copy editor: Keith Nicol [email protected] [email protected] [email protected] Available from all Failte Ireland tourist information offices Magazine Our Signature Chefs Hooked Sligo Eithne O’Sullivan Sligo Ice House Mayo Eala & Hooked Sligo Kelly’s Kitchen Mayo Kilronan Castle Roscommon Merriman Galway Loam Galway Burren Smokehouse SAVOY HOTEL Clare Limerick TEXAS STEAKOUT Limerick Tuscany Bistro Limerick & Ballina Croi and Grá Bistro Tralee Kerry Castlemartyr Cork A Taste of Kerry Kerry Magazine Magazine Contents 4 Castlemartyr Resort 38 Burren Smokehouse 30 years in business 6 Go Wild Irish Cancer Cookery Book 40 Taste the Kingdom when visiting Kerry 7 Domini Kemp on building an empire 42 Cromane SeaFest 8 Loam wins Best Restaurant 43 Croi 10 Take a culinary journey with Tuscany Bistros 44 Paddy’s Point La Zenia, Spain 14 Kilronan Castle 46 Did You Know? Irish food and drink facts 16 The Ice House 48 Galway Food Tours 18 65th Oyster & Seafood Festival 49 A journey to Hong Kong 20 The Merriman Hotel 50 How to make the best Irish Coffee 22 The best pubs and restaurants in Ireland 2019 51 Texas Steakout Restaurant 24 The Full Irish Breakfast 52 The Savoy Group, Limerick 26 Kelly’s Kitchen 55 Kelly’s Butchers: How to cook Black Pudding 28 Food Festivals on the Wild Atlantic Way 56 Taste the Island 30 Eithna’s By The Sea 57 Mulranny Park Hotel 32 ‘Hooked’ on top Silgo cuisine 58 Bridget Bray 33 Eala Bhán: Classic food with a twist 61 Your A, B, Peas 34 Tasty tours in Sligo 62 Shay Hunston photographer 35 Waterfront House 63 Isobel Dresses 36 Rejuvenation of Bunratty Castle 64 The history of Oysters in Donegal 37 The Fertile Rock Join the fun! /gowildmagazine @gowildmagazine /gowildmagazine The Wild Atlantic Way Magazine ltd, t/a Go Wild Magazine. All rights reserved. The Wild Atlantic Way Magazine ltd t/a GoWild Magazine does not accept any responsibility for any advertising content. All unsubscripted manuscripts will not be accepted or returned. No material may be used in whole or in part without the publisher’s prior consent. While every care has been taken to ensure the accuracy of all events, information or recommendations in this magazine, no responsibility will be accepted by The Wild Atlantic Way Magazine Ltd, its editorial team, designers, authors or agents acting on their behalf for alterations, errors or omissions which may occur. 4 Go Wild Magazine The Food Experience Castlemartyr Resort: The Bell Tower Restaurant ituated in the Manor House, the Bell Tower How long have you been Restaurant is one of four unique dining options at working at Castlemartyr SCastlemartyr Resort in East Cork. and what brought you there? The restaurant offers an unforgettable dining 10 years since the start experience with the very best of modern Irish cuisine, of April. The prestige prepared using the finest local and seasonal produce. A of working in such a selection of vegetarian options and low calorie dishes are beautiful place. The also available, ensuring absolutely everyone is catered executive chef at the for. time was well known All food is carefully prepared by Head Chef Kevin in the industry and the Burke and his very dedicated team, who pride opportunity to work Head Chef: Kevin Burke themselves on the fact that every meal served comes with him on developing the from one kitchen at the hotel, be it tasting menu, room product was a massive draw. service or the ever-popular Afternoon Tea. Why do you think East Cork is becoming such a popular culinary destination? How long have you been working professionally and what I think it’s a combination of the great local produce that’s inspired you to get into the food industry? now available, along with the creativity of the restaurants in 21 years. My family had a fishmonger business in the the area. The bonus of being on both the Wild Atlantic Way English Market in Cork and as a child I helped deliver and the Ancient East routes has certainly helped, with an fish to restaurants around Cork City. I was always increase of visitors to the area. fascinated at the inner workings of these kitchens when How has the Irish food industry changed since you started I visited them. out? There has definitely been a move towards more lighter dishes and the provenance of the cuisine has become important and a move away from the classics. Diners’ palates have certainly developed with people always looking to try something new. What dining options does your restaurant offer? On the resort we have several options. We have our fine dining Bell Tower Restaurant; open seven days a week. Franchinis our Italian Restaurant is open every evening. Our newly refurbished Clubhouse Restaurant, offers all day dining and, most recently we have opened the Garden Room; all day dining in the Manor House part of the Hotel. Can you source good produce locally? Yes. Especially in recent times; the amount of new local producers has grown greatly. Who has been the most famous person you have cooked for? Queen of England, Elizabeth II. Address: Castlemartyr Resort, Contact: E: [email protected] Castlemartyr, Co Cork, T: 0214219000 Ireland, P25 X300 W: www.castlemartyrresort.ie Braised veal cheeks, cauliflower, Morteau sausage, red wine shallot Serves four Ingredients Recipe Veal cheeks 1. Trim the cheeks and seal in a hot pan until they are brown 8 veal cheeks all over.