In the first of a three-part series filmed by renowned local videographer Alan Clarke, we talk with four businesses in North Mayo who bring to life our rugged landscape and fruits of the sea and land to give a real sense of our place on your plate.
Clarke’s Salmon Smokery in Ballina is a family-run business in the heart of the town.
With over 70 years of experience, the Clarkes have created a wonderful range of smoked salmon including their award-winning Oak Smoked Irish Wild Salmon, which uses the original recipe handed down from the original proprietor, the late Jackie Clarke. Jackie’s sons have since expanded the range to include organic, and flavoured smoked salmon, and their store on O’Rahilly Street is a haven for foodies everywhere, particularly those with a grá for seafood.
Reel Deel Brewery makes hoppin’ good beer!
Brewer Marcus, who named the microbrewery after the River Deel which runs through his town of Crossmolina, has created an exceptional range of craft beers, all brewed on site in North Mayo. There’s Jack the Lad, an Irish Pale Ale, Say Nowt Stout, Irish Blond (a fruity amber ale), General Humbert Lager, Finn’s Knowlege Ale and their newest offering, the sublime Beer on the Edge, a tasting ale with a delicate elderflower flavour. Hear Marcus talk about the craft involved in creating great beer in the West of Ireland.
The Library Restaurant at Belleek Castle has a superb reputation for fine dining – and it’s not hard to see why.
Head chef Stephen Lenahan is passionate about food, and his philosophy in the kitchen is to use classic and imaginative cooking with local, seasonal ingredients from our land, sea and air which combine a depth of flavour with the traditions of the castle. No ingredient or technique is out of Stephen’s reach and he is particularly passionate about sourcing the finest of artisan ingredients to deliver a food experience you’ll never forget.
Forage for your food with Denis of Wild Atlantic Cultural Tours
Also featured in our Mayo North Food Series is Denis Quinn, who supplies the kitchen in Belleek Castle with ingredients foraged from the seashore, and you can learn how to forage too.
After a morning tour, you might find yourself smoking some mackerel, boiling up some freshly dug cockles, or barbecuing your catch along the shoreline. Flavoured with sea plants like samphire, sorrel, dillisk and lots more , you can cook up a real Wild Atlantic Feast!