The Experience You Can Trust
Discover Ireland through the lens of local food and drink. Everywhere within our Collection is visited by our Team to ensure you of the highest standards and sustainable commitment to Irish produce. We are passionate about sharing the rich cultural treasures and timeless culinary traditions of our island, connecting you with local people, through authentic food and drink experiences.
Irish Provenance
-
Sustainability
Certified Quality
-
Remarkable Range
All Ireland Accolade
-
Trust
Featured Location
Mayo
The Mayo landscape infuses the uniqueness in taste and tells the story of how its food and its people evoke 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.
SUBSCRIBE TO OUR
News 
letter
Explore What We Have To Offer
Give the gift of experience. Buy now and use later or browse and book directly. You are sustainably supporting a Collection of so many small local food, drink and tourism hospitality businesses.
Subscribe to our new artisan Irish food and drink box, delivered worldwide from our farm to your door and experience a sensory taste of Ireland like never before.
Worldwide
BROWSE AND BOOK DIRECTLY
With our evolving Collection of hundreds of great places to stay, dine, learn to cook and shop, as well as local food and drink Makers all over our island, you will love the outstanding, authentic experiences you have come to expect from Good Food Ireland®.
-
Cocktail Making Masterclass at Leading Irish Distillery – Down
Get shaken and stirred at a cocktail masterclass in the visitor centre at a famous Northern Ireland Distillery. Gather your friends for an afternoon of fun learning how to create fantastic cocktails. Sip a welcome cocktail before mixing, muddling and…
€46.50 -
Foraging and Lunch in Historic House Estate – Cork
Justin will take you through the woods, gardens and meadows of his historic home, where you will hear many stories, identify and forage for seasonal, wild edible plants. On return, indulge in a delicious 3-course lunch made with seasonal ingredients…
€70.00 -
Ireland’s Only Blackcurrant & Horse Breeding Farm Tour & Tasting – Wexford
Discover the workings of a blackcurrant farm as Des and his two golden retrievers Molly and Sofie (don’t worry they are very friendly) take you on a tour through the fascinating life cycle of his blackcurrants and learning how these Irish berries…
€45.00
Gift 
Vouchers
Give the gift of Experience with a Good Food Ireland® Gift Voucher. Take a gourmet getaway, a cooking class or enjoy the best dining experience or local produce. Our new E-Gift Vouchers can be used in our online shop with worldwide shipping.
SHARE
YOUR EXPERIENCES WITH US
We love to see you enjoying our experiences! Don’t forget follow us on Instagram and tag @goodfoodireland
+ There are no comments
Add yours