The Galway Ingredient

The Galway IngredientOver in the west of Ireland, a small group of Euro-Toques chefs (members of the non-elitist international chefs’ organisation dedicated to safeguarding culinary heritage) got together to celebrate the food of the area - and the recent Volvo Ocean Race stopover - in a DIY recipe book, The Galway Ingredient.

Teagasc gave some welcome support, but it was produced on a tight budget and the standard is a credit to those involved, notably Michael O’Meara (Oscars Bistro) who is as handy with a camera as a set of knives (, and editor Gerry Galvin.

The ten contributing chefs include Cliodhna Prendergast (Delpi Lodge), Tim O’Sullivan (Renvyle House Hotel), Stefan Matz (Ashford Castle) and Wade Murphy (Lisloughrey Lodge), and the widely varying recipes using local ingredients, and Micheal O’Meara’s evocative images convey a real sense of place – giving a lot for just €5. (Available from selected bookshops, Failte Ireland in Galway and participating restaurants; inquiries to:

Click through the link to see a delicious recipe by Gerry Galvin for Seafood Coddle

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