News

 

Tags

 

All Areas

  • Belfast
  • Blackrock/Monkstown
  • Carlow
  • Cavan
  • Clare
  • Cork
  • Derry
  • Donegal
  • Donnybrook/Ballsbridge
  • Dublin City
  • Dublin North
  • Dublin South
  • Fairview/Clontarf
  • Galway
  • Galway City
  • Galway/Connemara/Mayo
  • Howth
  • Kerry
  • Kildare
  • Kilkenny
  • Laois
  • Leitrim
  • Limerick
  • Longford
  • Louth
  • Mayo
  • Meath
  • Monaghan
  • Offaly
  • Ranelagh
  • Rathmines
  • Ringsend
  • Roscommon
  • Sligo
  • Swords
  • Tipperary
  • Waterford
  • Westmeath
  • Wexford
  • Wicklow

Nephin Restaurant Mulranny Park Hotel Mayo

Mulranny 1

Mulranny Park Hotel, Mulranny, Westport, County Mayo, Ireland.

+353 98 36 000

Hours: Open seven days

Review

The Mulranny Park Hotel is beautifully located, perched above the Wild Atlantic and looking out over a causeway. It is on the Great Western Greenway and has been awarded a European Destination of Excellence. It is the ideal location whether you are looking to explore the Wild Atlantic Way, which travels from Donegal to Cork passing straight through the village of Mulranny, or just looking for somewhere to relax with family and enjoy wonderful food in fabulous surroundings

Award winning Nephin Restaurant is an exceptional experience and a huge part of Mulranny and what the resort is all about. Recently launching Mayo’s Gourmet Greenway the ethos is very much about showcasing local food producers and using only the finest local ingredients. Because of the spectacular location of the hotel means the restaurant is surrounded by the dramatic views of Clew Bay. All tables are dressed with white linen and fully set giving a grand impression with candles and flowers adorning all the tables

Being fortunate to have been included on the guest list for the official launch of Mayo’s inaugural Gourmet Greenway 2016 Calendar of Events: ‘From the Land and Sea to you and me’ we enjoyed a feast, a 9-course tasting menu prepared by head chef, Chamila Mananwatta and the team in the Nephin. Chamila joined Mulranny Park in 2007 as sous chef and then got promoted to head chef. Having worked with many of the top 5-star brands around the world he has brought many influences including those from his homeland of Sri Lanka to create an exciting menu which has brought him many awards including best chef in Connaught.

With a 7pm drinks reception kicking the evening off and more nibbles than you can imagine including dressed barbecue salmon with pickle and Achill seaweed; freshly prepared oysters with Clifford Irish pale ale and lemon gel and Achill mountain lamb & wild rosemary sausage with Chamila's spiced tomato chutney

All wines were supplied by Thomas Bassot from the areas of Burgundy, Langdaoc and the Rhone Valley, presented by Edward Leach on the evening and included a Patio Sauvignon Blanc, a Chablis or Fluerie, a Cotes Du Rhone and finished off with a Graham LBV port

We started with a selection of breads; wild garlic, dillisk, focaccia and treacle all prepared by the team at Café Rua who are part of the Gourmet Greenway initiative. This was followed with an amuse bouche named Fennel Bavarois which was presented in a small shot glass, a lobster jelly topped with an orange & grand marnier foam and a focaccia crouton on the side, full of flavor and perfect in size given that there was another seven courses to follow.

All I can say about the next dish, monochrome of red was that a work of art was placed in front of each of us; turf smoked Atlantic salmon served with beetroot, pickle and sorrel leaves to decorate, strong in taste but delicate and light in texture. What was great was that sitting with a table of foodies including Aaron from Café Rua and his wife Anna and Sean Kelly of Kelly’s Butchers in Newport you heard everybody’s thoughts on the dishes, of course all very positive.

As we moved onto From the Sea seared scallop & sashimi black mayonnaise was served with black pudding blinis, a cucumber caviar with pork belly and an apple & oyster foam, a great contrast of flavours and textures that really worked. At this stage of the evening a palate cleanser of pineapple cloud, aptly named as it was served in the form of dry ice, was very welcome before we went Back to the Land for a lamb shank main. Panco crusted lamb shank with a lambs liver were minced to make a sausage style mix which was flavoured with a Ceylon spiced apple curry.

Three hours into a wonderful evening and wishing it would continue on for another three it was time for the sweet bit so you knew were nearing an end, a milk & dark chocolate delice was served with ginger spiced pears, meringue and a crème fraiche sorbet, sweet but light enough to finish off. Finally my favourite part, sharing time with a selection of local nettle & cheddar cheeses served with one of Patti Moss’ chutneys from A Taste of Days Gone By, look her up as is the role model for cottage industries and she supplies a wonderful array of homemade jams, relishes and chutneys to businesses in the Mayo area, and topped with a glass of Edward’s Graham LBV Port

At this stage we retired into the Waterfront Bar for Everybody’s Favourites; lemon madeira cake, Malibu marshmallows and chocolate truffles, drinks and loads more chat. The 4* Mulranny Park Hotel is definitely one of my favourite hotels for many reasons and I highly recommend looking them up for your next break away.

Back
© 2017 Taste of Ireland Media Ltd
Designed, hosted and operated by Interact Publications on behalf of Taste of Ireland Media Ltd