Galway’s gourmet revolutionJune 14, 2018
Oyster dish with wrack, cod, dulse, potato, egg and a pine cone powder.
Aniar restaurant. Beetroot and yoghurt dessert.
Quietly, Galway, on Ireland’s wild Atlantic coast, has been witnessing a gastronomic explosion, leading it to this year be awarded European Region of Gastronomy status. Among the chefs igniting this gourmet revolution is flame-haired JP McMahon, who runs tiny, Michelin-starred, Aniar (Gaelic for “From the West”, pronounced “An Ear”), so named...