Owners Anthony and Eilish Gray and chef Joe McGlynn gather in the great foods of the North West – Andarl Farm pork; Sherlock’s beef from Tubbercurry; White Hag beers; Le Fournil breads; Kelly’s puddings – and then set to work prepping and preparing them to create a series of must-have Hooked classics: egg white muffin on sourdough with avocado and almond butter; Sherlock’s sirloin with chimichurri; retro prawn cocktail; buttermilk chicken burger. Mr Gray has drawn on his own family history in the room, as the butcher’s block and meat hooks which are a key part of the aesthetic all derive from his father’s butcher’s shop, and the team have also remade Joe Gray’s famous sausages, so don’t miss the breakfast brioche bap.
More along the Sligo coast
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