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Discover Ireland through the lens of food and drink. Everywhere within our Collection is visited by our Team to ensure the highest standards and sustainable commitment to local produce. We are committed to sharing the rich cultural treasures and timeless food traditions of our island through authentic experiences, connecting you with local cuisine and local people.
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Featured Location
Mayo
The Mayo landscape infuses the food, heather is salty from sea spray, streams flow down from surrounding mountains and bogs. It tells the story of the land and its people and evokes a deep connection with this rugged and remote place.
MEET THE PEOPLE
BEHIND THE FOOD
Myles O’ Brien
Myles is the Chef and owner of The Tavern Bar & Restaurant in Murrisk. Located just five miles from Westport, Croagh Patrick soars above the surrounding countryside and dominates the landscape. The famous pilgrimage mountain, known locally as ‘the Reek’ stands imposingly over Myles and Ruth O’ Brien’s Tavern Bar & Restaurant. This extremely scenic spot is the place to enjoy some of the best seafood and local produce of this region.
The Calvey Family
Everywhere in Achill you see the recognisable Achill Mountain sheep. They are the purebred Mayo Blackface Mountain breed and have been in west Mayo since the second half of the nineteenth century. This local sheep has been farmed by the Calvey family since 1856 and, 165 years later and seven generations down, they are still farming and breeding ewes descended from the original flock? How’s that for history? Mayo is steeped in it.
Hugh O’ Malley
Hugh O’Malley is an oyster farmer and founder of Achill Oysters. Five generations before him were harvesting from the sea around Achill. As he says himself, he is merely carrying on from what was done before. Eating the oyster’s au naturel is one of the best ways to truly experience the taste of Achill.
Frankie Mallon
Frankie is the Chef and owner of An Port Mór in the tourism hotspot of Westport. US Vice President Joe Biden came for dinner during his official visit to Ireland back in 2016. Wild Mayo salmon, as it was in season, Achill Mountain lamb and local lobster was on the menu. Frankie speaks with pride and passion when it comes to the local producers.
Sean Kelly
Seán Kelly is an artisan butcher. He eschews mass production, sources meat from local farmers and his own herd, and is committed to nose-to-tail butchery. Born and raised in a butcher’s family, he learned his skills from his father and he is now passing these skills on to his children. The family business, Kelly’s Butchers of Newport, has been operating since 1930.
Myles O’ Brien
Myles is the Chef and owner of The Tavern Bar & Restaurant in Murrisk. Located just five miles from Westport, Croagh Patrick soars above the surrounding countryside and dominates the landscape. The famous pilgrimage mountain, known locally as ‘the Reek’ stands imposingly over Myles and Ruth O’ Brien’s Tavern Bar & Restaurant. This extremely scenic spot is the place to enjoy some of the best seafood and local produce of this region.
The Calvey Family
Everywhere in Achill you see the recognisable Achill Mountain sheep. They are the purebred Mayo Blackface Mountain breed and have been in west Mayo since the second half of the nineteenth century. This local sheep has been farmed by the Calvey family since 1856 and, 165 years later and seven generations down, they are still farming and breeding ewes descended from the original flock? How’s that for history? Mayo is steeped in it.
Hugh O’ Malley
Hugh O’Malley is an oyster farmer and founder of Achill Oysters. Five generations before him were harvesting from the sea around Achill. As he says himself, he is merely carrying on from what was done before. Eating the oyster’s au naturel is one of the best ways to truly experience the taste of Achill.
Frankie Mallon
Frankie is the Chef and owner of An Port Mór in the tourism hotspot of Westport. US Vice President Joe Biden came for dinner during his official visit to Ireland back in 2016. Wild Mayo salmon, as it was in season, Achill Mountain lamb and local lobster was on the menu. Frankie speaks with pride and passion when it comes to the local producers.
Sean Kelly
Seán Kelly is an artisan butcher. He eschews mass production, sources meat from local farmers and his own herd, and is committed to nose-to-tail butchery. Born and raised in a butcher’s family, he learned his skills from his father and he is now passing these skills on to his children. The family business, Kelly’s Butchers of Newport, has been operating since 1930.
Myles O’ Brien
Myles is the Chef and owner of The Tavern Bar & Restaurant in Murrisk. Located just five miles from Westport, Croagh Patrick soars above the surrounding countryside and dominates the landscape. The famous pilgrimage mountain, known locally as ‘the Reek’ stands imposingly over Myles and Ruth O’ Brien’s Tavern Bar & Restaurant. This extremely scenic spot is the place to enjoy some of the best seafood and local produce of this region.
The Calvey Family
Everywhere in Achill you see the recognisable Achill Mountain sheep. They are the purebred Mayo Blackface Mountain breed and have been in west Mayo since the second half of the nineteenth century. This local sheep has been farmed by the Calvey family since 1856 and, 165 years later and seven generations down, they are still farming and breeding ewes descended from the original flock? How’s that for history? Mayo is steeped in it.
Hugh O’ Malley
Hugh O’Malley is an oyster farmer and founder of Achill Oysters. Five generations before him were harvesting from the sea around Achill. As he says himself, he is merely carrying on from what was done before. Eating the oyster’s au naturel is one of the best ways to truly experience the taste of Achill.
Frankie Mallon
Frankie is the Chef and owner of An Port Mór in the tourism hotspot of Westport. US Vice President Joe Biden came for dinner during his official visit to Ireland back in 2016. Wild Mayo salmon, as it was in season, Achill Mountain lamb and local lobster was on the menu. Frankie speaks with pride and passion when it comes to the local producers.
Sean Kelly
Seán Kelly is an artisan butcher. He eschews mass production, sources meat from local farmers and his own herd, and is committed to nose-to-tail butchery. Born and raised in a butcher’s family, he learned his skills from his father and he is now passing these skills on to his children. The family business, Kelly’s Butchers of Newport, has been operating since 1930.
Myles O’ Brien
Myles is the Chef and owner of The Tavern Bar & Restaurant in Murrisk. Located just five miles from Westport, Croagh Patrick soars above the surrounding countryside and dominates the landscape. The famous pilgrimage mountain, known locally as ‘the Reek’ stands imposingly over Myles and Ruth O’ Brien’s Tavern Bar & Restaurant. This extremely scenic spot is the place to enjoy some of the best seafood and local produce of this region.
The Calvey Family
Everywhere in Achill you see the recognisable Achill Mountain sheep. They are the purebred Mayo Blackface Mountain breed and have been in west Mayo since the second half of the nineteenth century. This local sheep has been farmed by the Calvey family since 1856 and, 165 years later and seven generations down, they are still farming and breeding ewes descended from the original flock? How’s that for history? Mayo is steeped in it.
Hugh O’ Malley
Hugh O’Malley is an oyster farmer and founder of Achill Oysters. Five generations before him were harvesting from the sea around Achill. As he says himself, he is merely carrying on from what was done before. Eating the oyster’s au naturel is one of the best ways to truly experience the taste of Achill.
Frankie Mallon
Frankie is the Chef and owner of An Port Mór in the tourism hotspot of Westport. US Vice President Joe Biden came for dinner during his official visit to Ireland back in 2016. Wild Mayo salmon, as it was in season, Achill Mountain lamb and local lobster was on the menu. Frankie speaks with pride and passion when it comes to the local producers.
Sean Kelly
Seán Kelly is an artisan butcher. He eschews mass production, sources meat from local farmers and his own herd, and is committed to nose-to-tail butchery. Born and raised in a butcher’s family, he learned his skills from his father and he is now passing these skills on to his children. The family business, Kelly’s Butchers of Newport, has been operating since 1930.
Myles O’ Brien
Myles is the Chef and owner of The Tavern Bar & Restaurant in Murrisk. Located just five miles from Westport, Croagh Patrick soars above the surrounding countryside and dominates the landscape. The famous pilgrimage mountain, known locally as ‘the Reek’ stands imposingly over Myles and Ruth O’ Brien’s Tavern Bar & Restaurant. This extremely scenic spot is the place to enjoy some of the best seafood and local produce of this region.
The Calvey Family
Everywhere in Achill you see the recognisable Achill Mountain sheep. They are the purebred Mayo Blackface Mountain breed and have been in west Mayo since the second half of the nineteenth century. This local sheep has been farmed by the Calvey family since 1856 and, 165 years later and seven generations down, they are still farming and breeding ewes descended from the original flock? How’s that for history? Mayo is steeped in it.
Hugh O’ Malley
Hugh O’Malley is an oyster farmer and founder of Achill Oysters. Five generations before him were harvesting from the sea around Achill. As he says himself, he is merely carrying on from what was done before. Eating the oyster’s au naturel is one of the best ways to truly experience the taste of Achill.
Frankie Mallon
Frankie is the Chef and owner of An Port Mór in the tourism hotspot of Westport. US Vice President Joe Biden came for dinner during his official visit to Ireland back in 2016. Wild Mayo salmon, as it was in season, Achill Mountain lamb and local lobster was on the menu. Frankie speaks with pride and passion when it comes to the local producers.
Sean Kelly
Seán Kelly is an artisan butcher. He eschews mass production, sources meat from local farmers and his own herd, and is committed to nose-to-tail butchery. Born and raised in a butcher’s family, he learned his skills from his father and he is now passing these skills on to his children. The family business, Kelly’s Butchers of Newport, has been operating since 1930.
Myles O’ Brien
Myles is the Chef and owner of The Tavern Bar & Restaurant in Murrisk. Located just five miles from Westport, Croagh Patrick soars above the surrounding countryside and dominates the landscape. The famous pilgrimage mountain, known locally as ‘the Reek’ stands imposingly over Myles and Ruth O’ Brien’s Tavern Bar & Restaurant. This extremely scenic spot is the place to enjoy some of the best seafood and local produce of this region.
The Calvey Family
Everywhere in Achill you see the recognisable Achill Mountain sheep. They are the purebred Mayo Blackface Mountain breed and have been in west Mayo since the second half of the nineteenth century. This local sheep has been farmed by the Calvey family since 1856 and, 165 years later and seven generations down, they are still farming and breeding ewes descended from the original flock? How’s that for history? Mayo is steeped in it.
Hugh O’ Malley
Hugh O’Malley is an oyster farmer and founder of Achill Oysters. Five generations before him were harvesting from the sea around Achill. As he says himself, he is merely carrying on from what was done before. Eating the oyster’s au naturel is one of the best ways to truly experience the taste of Achill.
Frankie Mallon
Frankie is the Chef and owner of An Port Mór in the tourism hotspot of Westport. US Vice President Joe Biden came for dinner during his official visit to Ireland back in 2016. Wild Mayo salmon, as it was in season, Achill Mountain lamb and local lobster was on the menu. Frankie speaks with pride and passion when it comes to the local producers.
Sean Kelly
Seán Kelly is an artisan butcher. He eschews mass production, sources meat from local farmers and his own herd, and is committed to nose-to-tail butchery. Born and raised in a butcher’s family, he learned his skills from his father and he is now passing these skills on to his children. The family business, Kelly’s Butchers of Newport, has been operating since 1930.
Myles O’ Brien
Myles is the Chef and owner of The Tavern Bar & Restaurant in Murrisk. Located just five miles from Westport, Croagh Patrick soars above the surrounding countryside and dominates the landscape. The famous pilgrimage mountain, known locally as ‘the Reek’ stands imposingly over Myles and Ruth O’ Brien’s Tavern Bar & Restaurant. This extremely scenic spot is the place to enjoy some of the best seafood and local produce of this region.
The Calvey Family
Everywhere in Achill you see the recognisable Achill Mountain sheep. They are the purebred Mayo Blackface Mountain breed and have been in west Mayo since the second half of the nineteenth century. This local sheep has been farmed by the Calvey family since 1856 and, 165 years later and seven generations down, they are still farming and breeding ewes descended from the original flock? How’s that for history? Mayo is steeped in it.
Hugh O’ Malley
Hugh O’Malley is an oyster farmer and founder of Achill Oysters. Five generations before him were harvesting from the sea around Achill. As he says himself, he is merely carrying on from what was done before. Eating the oyster’s au naturel is one of the best ways to truly experience the taste of Achill.
Frankie Mallon
Frankie is the Chef and owner of An Port Mór in the tourism hotspot of Westport. US Vice President Joe Biden came for dinner during his official visit to Ireland back in 2016. Wild Mayo salmon, as it was in season, Achill Mountain lamb and local lobster was on the menu. Frankie speaks with pride and passion when it comes to the local producers.
Sean Kelly
Seán Kelly is an artisan butcher. He eschews mass production, sources meat from local farmers and his own herd, and is committed to nose-to-tail butchery. Born and raised in a butcher’s family, he learned his skills from his father and he is now passing these skills on to his children. The family business, Kelly’s Butchers of Newport, has been operating since 1930.
Myles O’ Brien
Myles is the Chef and owner of The Tavern Bar & Restaurant in Murrisk. Located just five miles from Westport, Croagh Patrick soars above the surrounding countryside and dominates the landscape. The famous pilgrimage mountain, known locally as ‘the Reek’ stands imposingly over Myles and Ruth O’ Brien’s Tavern Bar & Restaurant. This extremely scenic spot is the place to enjoy some of the best seafood and local produce of this region.
The Calvey Family
Everywhere in Achill you see the recognisable Achill Mountain sheep. They are the purebred Mayo Blackface Mountain breed and have been in west Mayo since the second half of the nineteenth century. This local sheep has been farmed by the Calvey family since 1856 and, 165 years later and seven generations down, they are still farming and breeding ewes descended from the original flock? How’s that for history? Mayo is steeped in it.
Hugh O’ Malley
Hugh O’Malley is an oyster farmer and founder of Achill Oysters. Five generations before him were harvesting from the sea around Achill. As he says himself, he is merely carrying on from what was done before. Eating the oyster’s au naturel is one of the best ways to truly experience the taste of Achill.
Frankie Mallon
Frankie is the Chef and owner of An Port Mór in the tourism hotspot of Westport. US Vice President Joe Biden came for dinner during his official visit to Ireland back in 2016. Wild Mayo salmon, as it was in season, Achill Mountain lamb and local lobster was on the menu. Frankie speaks with pride and passion when it comes to the local producers.
Sean Kelly
Seán Kelly is an artisan butcher. He eschews mass production, sources meat from local farmers and his own herd, and is committed to nose-to-tail butchery. Born and raised in a butcher’s family, he learned his skills from his father and he is now passing these skills on to his children. The family business, Kelly’s Butchers of Newport, has been operating since 1930.
Myles O’ Brien
Myles is the Chef and owner of The Tavern Bar & Restaurant in Murrisk. Located just five miles from Westport, Croagh Patrick soars above the surrounding countryside and dominates the landscape. The famous pilgrimage mountain, known locally as ‘the Reek’ stands imposingly over Myles and Ruth O’ Brien’s Tavern Bar & Restaurant. This extremely scenic spot is the place to enjoy some of the best seafood and local produce of this region.
The Calvey Family
Everywhere in Achill you see the recognisable Achill Mountain sheep. They are the purebred Mayo Blackface Mountain breed and have been in west Mayo since the second half of the nineteenth century. This local sheep has been farmed by the Calvey family since 1856 and, 165 years later and seven generations down, they are still farming and breeding ewes descended from the original flock? How’s that for history? Mayo is steeped in it.
Hugh O’ Malley
Hugh O’Malley is an oyster farmer and founder of Achill Oysters. Five generations before him were harvesting from the sea around Achill. As he says himself, he is merely carrying on from what was done before. Eating the oyster’s au naturel is one of the best ways to truly experience the taste of Achill.
Frankie Mallon
Frankie is the Chef and owner of An Port Mór in the tourism hotspot of Westport. US Vice President Joe Biden came for dinner during his official visit to Ireland back in 2016. Wild Mayo salmon, as it was in season, Achill Mountain lamb and local lobster was on the menu. Frankie speaks with pride and passion when it comes to the local producers.
Sean Kelly
Seán Kelly is an artisan butcher. He eschews mass production, sources meat from local farmers and his own herd, and is committed to nose-to-tail butchery. Born and raised in a butcher’s family, he learned his skills from his father and he is now passing these skills on to his children. The family business, Kelly’s Butchers of Newport, has been operating since 1930.
Myles O’ Brien
Myles is the Chef and owner of The Tavern Bar & Restaurant in Murrisk. Located just five miles from Westport, Croagh Patrick soars above the surrounding countryside and dominates the landscape. The famous pilgrimage mountain, known locally as ‘the Reek’ stands imposingly over Myles and Ruth O’ Brien’s Tavern Bar & Restaurant. This extremely scenic spot is the place to enjoy some of the best seafood and local produce of this region.
The Calvey Family
Everywhere in Achill you see the recognisable Achill Mountain sheep. They are the purebred Mayo Blackface Mountain breed and have been in west Mayo since the second half of the nineteenth century. This local sheep has been farmed by the Calvey family since 1856 and, 165 years later and seven generations down, they are still farming and breeding ewes descended from the original flock? How’s that for history? Mayo is steeped in it.
Hugh O’ Malley
Hugh O’Malley is an oyster farmer and founder of Achill Oysters. Five generations before him were harvesting from the sea around Achill. As he says himself, he is merely carrying on from what was done before. Eating the oyster’s au naturel is one of the best ways to truly experience the taste of Achill.
Frankie Mallon
Frankie is the Chef and owner of An Port Mór in the tourism hotspot of Westport. US Vice President Joe Biden came for dinner during his official visit to Ireland back in 2016. Wild Mayo salmon, as it was in season, Achill Mountain lamb and local lobster was on the menu. Frankie speaks with pride and passion when it comes to the local producers.
Sean Kelly
Seán Kelly is an artisan butcher. He eschews mass production, sources meat from local farmers and his own herd, and is committed to nose-to-tail butchery. Born and raised in a butcher’s family, he learned his skills from his father and he is now passing these skills on to his children. The family business, Kelly’s Butchers of Newport, has been operating since 1930.
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