Green Olive Catering
Some chefs can get right to the heart of the matter. Val Lynam, of Green Olive, is one of those chefs. With a Stilton quiche, he will add walnuts, and serve it with a red pepper salad. He will make a bronze fennel blini for smoked salmon and creme fraiche. He will put smoked Ardrahan cheese and shallots together in a tartlet. And, from these combinations, he will extract layer upon layer of flavour – even his basic brown bread with treacle and buttermilk unfolds like a maze of tastes. He is chasing the natural essence of a dish, not merely a bullet point of flavour, so this is food to savour, with each bite unveiling something new. Everything Mr Lynam cooks is free of cliché, and eating his food you get the sense of a chef who is always looking to create dishes that keep him excited, intellectually and emotionally. But it's not just the slightly avant garde taste combinations that characterise the company: Green Olive also present their food with amazing flair; they will create a menu with a special theme for a wedding and, where other catering companies simply hire up the boring plates and crockery from the man in the van, Val and Jacinta's team will be washing down the plates and slates and kilner jars that they have used to present their food long after everyone else has gone home. They are artists, and they are dedicated.
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