Mayo's gastronomic Gourmet Greenway gets thumbs up
By Tom Gillespie
(Part 1)
THE executive chef at the Mulranny Park Hotel, Chamila Mananwatta, has had many a culinary challenge, but none so testing as the 2023 Gourmet Greenway banquet.
He had the task of showcasing the produce of the 22 food producers dotted along the greenway at an exclusive banquet in Mulranny.
The Gourmet Greenway consists of a group of producers and venues, created 10 years ago with the express aim of sharing their food stories with the public and to highlight the range and quality of food that is available in Mayo.
The night was sponsored by Mulranny Park Hotel, Maison E. Guigal, Masters of the Rhone, Nevilles Tableware and Bunzl McLoughlin’s, Mayo County Council, Blas Na hÉireann winners Mescan Brewery Seven Virtues Lager and the ‘Mayo Mojito’ using Irish American Classic Blend and Achill Island Single Malt.
On arrival, over drinks, guests savoured a selection of canapés - quail Scotch eggs, Kelly’s black pudding, dressed iceberg Keem Bay BBQ salmon, tumeric rice cracker, savoury Croagh Patrick black mussel muffins, Keem Bay organic salmon Macki roll, Sri Lanka milk rice and sweet onion marmalade.
On retiring to the restaurant guests had Cafe Rua focaccia bread, Cornrue Bakery sourdough and Wild Wood Vinegars balsamic.
The Mis En Bouche delivered goat’s cheese parfait, beetroot cannelloni, pears, Ceylon spiced tomato chutney and red ribbon sorrel. The pre-starters on the menu were Lough Mask Gin, lemon cured Clare Island salmon, Mulranny seaweed and Achill Island Sea Salt tartlets, wakami, ponzu aioli, Oscietra caviar. These last two courses were accompanied by Guigal Cotes Du Rhone.
Guigal Cotes Du Rhone Rose was the tipple for the starter - Clew Bay scallop mousse, Mulranny lobster and brown crab bisque, burnt lime comb dust and Croagh Patrick clams.
The middle course was poached Croagh Patrick oyster, wasabi mayonnaise, Yuzu caviar, compressed koi robi and buttermilk.
A mystery course revealed a deep-fried croquet of ice cream.
The main course, which was accompanied by Guigal Cross Hermitage Rouge, consisted of Ballantine of free range Irish chicken, foie gras, home smoked duck, pork crepe, marmalade tulle, Calvey black faced lamb croquette, autumn black truffles, morels and veal jus.
The desserts were autumn sponge cake, blackberry cloud, felled tree branch, Madeira gel, petit fours, blackberry marshmallows and Irish American Whiskey truffles.
The guests then adjourned to the Waterfront Bar to enjoy Bean West Coffee and Marlene’s Chocolate selection and were entertained musically by Amy Chambers.
Among the expressions of delight after the banquet were the following.
Mr. Cillian O Morain Mescan Brewery: “Just look past the menu. The food and beverages we have on our doorstep is just amazing.”
Mr. Pat Smith, brand ambassador of Maison E. Guigal of the Rhone: “I have just come down from Dublin. This does not happen in Dublin. The food we are having here is certainly Michelin style. I have never tasted anything like it.”