As our wellness weekend fast approaches, 17h to the 19thof July, just over a month away now. Here in the restaurant on Inis Meáin we have been busy cooking away, trying out new recipe´s for something a bit different from our usual fare, but still consistent with our need to create flavours to excite the palet and using ingredients to nourish the body using a variety of local ingredients, literally from our back garden. Luckily I am a more than willing participant in the quality testing of these meals, it´s been a tough job, but it´s all been so good and healthy so I don’t feel too bad. We have the pleasure of working with such fresh and wholesome ingredients which makes it hard to go wrong.
We are trying to create a menu for the weekend which will exploit the freshness of the ingredients that we have. We have beautiful cabbages, radishes, beets, cucumbers, onions, herbs, lettuces, rocket, spinach and of course potatoes growing in our garden. We will also be making use of some of the wild plants of Inis Meáin such as sea spinach, samphire and a variety of edible seaweeds. We will also be cooking with our sustainable line caught fish, reeled in by Padraic our very own fisherman. These recipes will depend on what he catches on the day.
These images are some visual teasers of some of the fantastic food you can look forward to on our nourishing weekend. We we will also be opening up our group meals to any one who is visiting Inis Meain at the time of our wellness weekend as there has been some interest, space will be limited so pop into Tig Conghaile to find out meal times nod make reservations, or to join in on a yoga class or receive a holistic treatment.
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