Belleek Castle Hotel
Chef Stephen Lenahan is making waves with his cooking in the grand Belleek Castle, and whilst his culinary techniques are contemporary – a main course dish of Mayo lamb might feature braised neck, poached fillet and roast rack, for example – Mr Lenahan also reaches back into history to create tribute dishes such as Gore-Knox pie, made with rare-breed pork and pork fat pastry, and Drunken Bullock, where Mayo beef is flambéed in Jameson whiskey. There is both ambition and determination in this kitchen, and the produce is simply top-knotch, not least the vegetables from their own gardens and polytunnel, and it all happens in a most characterful yet unpretentious castle, where you must make certain to take a tour of their collection of historical artefacts, and you must make certain to have some of their of range of artisan foods packed in your bag as you leave.
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More along the Mayo coast
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