Gourmet Greenway producers host unique food events
IRELAND’S leading food and hospitality writer, Georgina Campbell, has lavished the highest praise on members of the Gourmet Greenway - 20 artisan producers dotted along the 42km route from Westport to Achill, writes Tom Gillespie.
She was speaking as special guest at the launch of the 2016 Gourmet Greenway and the newly introduced events guide.
Over 80 guests were present at the launch at the Mulranny Park Hotel where Chamila Mananwatta, the award-winning head chef at the hotel, treated them to an innovative gastronomic feast of the finest foods and wines.
Georgina Campbell said attending the launch was a wonderful experience. “I have been a huge admirer of the greenway itself. The hard work that is going on along the greenway is really a password as to what can be done in hospitality in Ireland. It shows wonderful leadership,” she said.
“There are people in other areas, in key position as decision-makes, sending groups here to see what you are doing and to learn from you.
“I heard people say that you are behind other areas but I think you are in the driver’s seat. It is wonderful to see it. What is happening here is from the bottom up and that is its huge strength - that you, the people who are working at it, decided from the outset that quality was key. You are not interested in having a huge group.
“It looks very tempting, I suspect, to widen the numbers greatly, but you have decided that quality is imperative.
“You have got the wonderful diversity when you look at the wonderful members you have. They have all one thing in common and that is dedication, hard work and making sure that if you come to this area you will experience the best that you possibly can. You have got this beautiful landscape. It’s the people like you who put the work into it that make it a memorable, priceless experience. All the restaurants and producers along the route are using local produce and that is what is needed elsewhere in Ireland.”
Mr. Dermot Madigan, general manager, Mulranny Park Hotel, formally launched the new events guide - a series of events highlighting the collaboration between the Gourmet Greenway members and showcasing the superb venues and unique produce available in the area.
The first of eight unique events got underway last weekend with a Wild Garlic Weekend at Rua and Café Rua, Castlebar. Coming up are the following:
May 9 to 15: A celebration of fresh local seafood and craft beers at the Gráinne Uaile Bar, Newport.
June 10 and 11: A Gourmet Greenway afternoon tea weekend and tastings of puddings and sausages at Kelly’s Kitchen, Newport.
June 16 to 18: Formula One Salmon Weekend to coincide with the visit of the Formula One Speedboat Race Around Ireland to Achill at the Chalet Restaurant, Achill.
July 1 to 3: Celebrate the new season ceremonial launch of the much sought after wild-reared Achill mountain lamb at Calvey’s Achill Mountain Lamb, Keel, Achill.
August 14 and 15: Taste Padraig Gannon’s of Croagh Patrick Seafoods fresh native Clew Bay and Pacific oysters at Newport House, Newport.
September 12 to 18: Kelly’s Steak Week where you can enjoy Kelly Butcher’s many cuts of steak at An Port Mor, Westport.
October 23 to 27: All About Beer weekend where craft beers will be matched with the wonderful food creations from the Greenway producers at the Nephin Restaurant, Mulranny Park Hotel, Mulranny.
Dermot said: “We are launching the Gourmet Greenway events guide for the year to highlight the Gourmet Greenway throughout the year rather than just the one event we have here in the hotel.
“The Gourmet Greenway,” he said, “would not have happened without the Gourmet Greenway members, in particular our original six.”
To celebrate the launch, head chef Chamila Mananwatta and his team prepared this culinary delight.
Breads: Wild garlic, dills, focaccia and treacle.
Fennel bavarois: Lobster jelly, orange and Grand Marnier, and focaccia crouton.
Monochrome of red: Turf-smoked Atlantic salmon, beetroot, pickle and sorrel leaves.
From the sea: Seared scallops and sashimi, black mayonnaise, black pudding blinis salsify, elderflower, cucumber ‘caviar’, pork belly, apple and oyster foam.
Delicate cleanser: Pineapple cloud.
Back to the land: Panco crusted seaspray lamb shank, lamb liver, kohlrabi, burnt aubergine, Ceylon spiced apple curry, will garlic and olive oil powder.
Sweet bit: Milk and dark chocolate delice, ginger spiced pears, meringue, créme fraiche sorbet and young coriander.
Sharing time: Nettle and cheddar cheese with chutney and a glass of Graham LBV Port.
Everybody’s favourites: Lemon madeira cake, Malibu marshmallows and chocolate truffles.
The wines to accompany the many courses were supplied by Thomas Bassot, from the Acres of Burgundy, Lvangdaoc and the Rhone Valley, and they were presented with introductions by Edward Leach. They included Patio Sauvignon Blanc, Chablis, Fleurie and Cotes Du Rhone.
The range of fine foods From Land To Sea were supplied by Gourmet Greenway members Kelly’s Butchers, Keem Bay Fish Produce, Murrevagh Honey, Carrowholly Cheese, Wildwood Vinegars, West Mayo Brewery, Achill Island Salt, Achill Mountain Lamb, Café Rua, A Taste Of Days Gone By, Croagh Patrick Seafoods, Marlene’s Chocolate Haven and Helen’s Homemade Brown Bread.
Earlier guests were treated to a pre-reception selection of canapés of oysters, chowder, sausages and salmon washed down by Prosecco and beers from West Mayo Brewery.