2017 saw the return of Westport’s annual ‘Westport Food Festival’ for it’s 7th consecutive year. Each year the festival promises to showcase the very best of local Mayo cuisine, and this year certainly didn’t disappoint! We were delighted to host the festival’s opening night on Friday last, with the help of  Sol Rio RestaurantHotel WestportThe Wyatt HotelCabots of WestportSt. Patrick’s Distillery and Stonewell Cider.

The evening was a rather decadent affair with our drawing room and long gallery majestically transformed to mirror the setting of a fine dining restaurant. Guests arrived suited and booted in their suits and the fashion stakes were high among the ladies, with many donning beautiful full length evening gowns. With such an array of style among our guests, it was important that they too arrived in style – arriving to the footsteps of Westport House in our very own Westport House Train, it made for quite the entrance! Guests were treated to an arrival drink, with Stephen from Stonewell Cider and Cyrill from St.Patrick’s Distillery providing the refreshments (Did you know that prosecco cider is a thing now?! Who knew!).

The chefs were sharpening their knives and getting ready to serve, as Declan Heneghan, general manager of Hotel Westport, welcomed the distinguished guests to an evening that was set to impress. The chefs, combining their talents, produced a fabulous eight-course feast for the senses, with local and Irish food as the main focus of the menu.

The team of top Westport chefs for The Banquet included:

  • Eoin McDonnell – Chairperson of Westport Food Festival and Head Chef at The Wyatt Hotel
  • Stephen Fitzmaurice – Hotel Westport
  • Jose Barroso – Head Chef, Sol Rio Restaurant
  • Zavier Blondel – Westport Plaza
  • Nicola O’ Rourke – Supervalu Deli
  • Linda Rogers – Hotel Westport

Mid Summer Banquet 2017 Menu

Amuse-bouche

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Smoked Killala Mackerel, Beetroot Gaspacho, Natural Yoghurt

Domaine La Prade Sauvignon Blanc 2016 (Languedoc, France)

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Gin & Cucumber Sorbet

Gin used in sorbet and as aperitif, sponsored by St.Patrick’s Distillery

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Stonewell Cider-Cured Sea Trout, Apple & Elderflower

Stonewell Medium Dry Irish Craft Cider (Cork, Ireland)

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Roast Irish Fillet of Beef, Madeira Jus

Les Vignes d’Oc Rouge 2016 (Languedoc, France)

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Chocolate Orb

Ansgar Clusserath Rieling Feinherb 2015 (Mosel, Germany)

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Local Cheese & Biscuits

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Tea/Coffee & Petits Fours

Check out some of the images from the event below!


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