Some special foods hit the sweet spot.
When we were conducting a seafood tasting in Connemara one time, we introduced oysters produced by local man, John Ward, who sells his oysters under the name Dooncastle Oysters.
The folk went crazy for them. Just crazy.
If we had a tenner for every person who came up to us afterwards and said: “Those are the best oysters I’ve ever eaten!”, then we could retire tomorrow, with money in the bank.
Mr Ward’s Dooncastle oysters are superlative, and for a simple reason: he minds them, he nurtures them, all the way through their slow, steady lifespan.
The good news, then, is that Mr Ward is on a mission to keep his very finest Dooncastle Oysters for sale in Ireland, rather than shipping them to a willing European market.
So how do you get them? Simple. Never ask for oysters, always ask for Dooncstle Oysters in a restaurant or a fish shop. That way you get to taste these Connemara marvels. Already, some of the leading Irish restaurants and seafood destinations have Dooncastle oysters on their menu.
It takes a long time, and a lot of skill, to produce oysters as finely pitched, as flavourful, as satisfying as these. One taste, and you will be hooked.
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More along the Galway coast
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