Owenmore Restaurant at Ballynahinch Castle

My first day in Ireland was a busy one. Having slept very little on my flight across the pond I was impressed at my ability to stay awake throughout the day and into the evening. I spent the morning bolting across the Emerald Isle from Dublin to Galway and the afternoon discovering the stunning Connemara landscape.

In the early evening I checked into a suite at Ballynahinch Castle and freshened up while the drizzle of rain slowly crept itself across my window. First stop of the evening would be a visit to the castles cutesy pub where I ordered an iced cold pint of Smithwick’s. A solo cheers and sudsy celebration to my arrival in Ireland. Next I sauntered to the castles fine dining concept, The Owenmore Restaurant where I would spend the next two hours feasting with the properties GM Patrick Flaherty.

I will never forget his kind hospitality, witty humour and passion for Ireland’s beloved Connemara. We sipped ourselves through several glasses of wine while surveying Owenmore’s farm to fork menu showcasing the regions very best. Memorable highlights included a smooth goat cheese terrine, carpaccio of wood pigeon and salty pork neck scratching salad. Hyper local Irish culinary creations featured pheasant, venison and foraged shrooms. If you are looking to tack on a memorable culinary experience in the heart of moody Connemara be sure to book yourself into a room at Ballynahinch Castle. The pillows are fluffed, the dinning room a delight.

The Feast:

Slow Roast Connemara Lamb Belly

salsify, aubergine caviar, black olives, roast garlic, potato puree

Goats Cheese Terrine

apple, pecan, celery cress, fig chutney

Carpaccio of Wood Pigeon

smoked over ballyconneely turf, girolles mushrooms, clove syrup, jerusalem artichoke, truffle emulsion

Pork Neck Scratching Salad

chicory, soy sesame dressing

Wild Irish Pheasant and Proscuitto Wellington

fig puree, potato fondant, glazed beetroot, baby carrots

Pan Seared Irish Wild Venison Loin

sweet potato dauphinoise, red cabbage, shallot tart tatin, celeriac, juniper jus

Wild Mushroom and Truffle Gnocchi

wilted spinach, confit garlic

Panfried Turbot and Langoustines

fennel mash, sauteed girolles, baby vegetables, prawn bisque dressing

Warm Walnut Pie

bailey’s parfait, scorched banana, caramel sauce

 

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