Then there’s the Achill Mountain lamb. “It has got such a unique taste”. This is Martina Calvey’s lamb that is grazed down on Achill Island. “The salt is blown in off the sea and the sheep are grazing on that down in Achill and that’s what gives it that unique flavour and texture. That’s what you can taste on the plate. You can taste the Atlantic Ocean.” “It is the same for the beef as well. Our main supplier for beef is Seán Kelly. He is a traditional butcher and he does all the traditional techniques. It is a family run business. His sons are all in the business and the way he does his business and deals with his meat has been handed down through generations. We are lucky enough that we get his experience and we are getting his product and it is on our menu and people can taste it on the plate. He is famous for his black pudding and his beef. He has his own cows, he rears them. The flavour of them is the flavour of Mayo. We often do a surf and turf and get scallops from Clew Bay. If you are eating a steak from Seán Kelly and scallops from Clew Bay and then they are covered in a little bit of garlic butter, it is simple, but it is a taste of Mayo”. As with Martina Calvey, Seán Kelly and Myles O’Brien, Frankie listens to his customers and community. He knows what they want and this informs his business and menus.