Chef Matt Strefford and his commis chef, Sarah Noonan, are creating a new prototype of the moden chef in the beautiful Moy House, hard by the edge of the sea in Lahinch. For example, when you eat breakfast in Moy, Matt and Sarah will have made the bacon, the sausages, the puddings, grown the berries, collected the eggs, picked the tomatoes, and birthed and reared all the animals who contribute to what is on the table. The meal on your plate is their creation, from inception to degustation. But that’s only the start: they are also breeding their own Dexter cows, keep Texel sheep, maintain a polytunnel, create their own manure with vegetable peelings and seaweed carted up from the shore. And when you bring this sort of peerless production into the frame with Mr Strefford’s meticulous, technically fluet and ambitious cooking, and you put it in the contect of one of the most beautiful houses on the west cost, you really see why Moy House is creating a new cutting edge for the Wild Atlantic Way. We are all going to be hearing a lot more about Moy House, and Matt, and Sarah.
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