House of Plates
Barry Ralph may describe his handsome, stone-clad restaurant on Chapel Street as a casual place to eat, but there is nothing casual about the passion and the effort that this determined man brings to his craft. His food sourcing, from an array of Mayo’s most distinguished and talented producers, allied to his own urban farm and his skill as a forager, means his small plates concept gets away to a flying start every time. The dishes are vivacious, colourful, and fun to eat: monkfish with sautéed kohlrabi; scallops with black pudding and pistachios; Kiltimagh venison with horseradish; rabbit with pickled elderberries. Mr Ralph is blazing a trail with his cooking, so keep a close eye on this creative chef.
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