The flavours of the West Coast are wide
Discover the flavours of
ranging. From Sligo’s edible seaweeds
carrageen and dillisk, native oysters
Ireland’s West Coast
and the Burren’s distinctive flora-scented
honey to Connemara hill lamb, delectable
farmhouse cheeses, such as Oisin organic
goats’ and cow cheeses, St Tola Goats’
Cheese and Cratloe Hills Sheep Cheese.
The pristine Atlantic shores give rise to glistening
fresh fish and shellfish; while the unique landscape
of the Burren delivers preserves made from wild
harvests of hazelnuts, sloes, rowanberries, fraughans
and blackberries.
You’ll also delight at the unique Irish drinks, including
porter, stout, ales and beers from local microbreweries.
Meanwhile, these idyllic rural counties also produce
a huge selection of dry cured bacon, ham, oak-smoked
lamb, turf-smoked beef, plus cured sausages
and salami.
Local Specialities
• Seaweed flavoured sausages from LoTide Fine
Foods, County Mayo.
• Fish and shellfish from the Atlantic waters,
including Clare Island organic fresh salmon;
Kinvara smoked salmon; Kinvara smoked eel;
mackerel and trout.
• Mead and Poitín from Bunratty Castle winery,
County Clare.
• Burren Smokehouse, County Clare, and the
Connemara Smokehouse, County Galway,
where you can learn all about the ancient legend of
the Salmon of Knowledge and how fish is smoked,
before tasting a sample.
• Biddy Early Brewery, Ennis, County Clare,
Ireland’s first microbrewery, produces a beer made
from Carrageen Moss (seaweed) and Bog Myrtle.
The brewing techniques and resulting tastes are
unique and highly revered.
28 Dromoland Castle, Co. Clare
