The Hungry Monk
There is some special cooking going on in The Hungry Monk, one of the pivotal destinations in the gorgeous village of Cong, and an address now happily under the command of Jonathan and Aisling Byrne. If you want to know where they are at, just take a look at the blackboard and, especially, zero in on “A Salad of Lovely Things: Honey roast bacon; hen's egg; Coolattin cheddar; mixed leaves; mustard mayo; and brown bread.” Man, that's how you make a salad: a collation of lovely things, gathered from great producers – and from your own polytunnel – plated with elegance and served with charm. But the Hungry Monk is also a wanderer, so there might be a Basque-stytle chorizo stew with john dory, or teriyaki pork belly served on a Waterford blaa, or New York-style salt beef that is brined in-house, then served with jalapenos and sauté potatoes. Jonathan and Aisling are hungry travellers who have worked in Tokyo, London and Boston, and their hunger to learn from great places has been brought to tasty fruition in this gorgeous room. There are excellent special evenings – what could be better than burgers and beers, when the beers are from the West Mayo Brewery and the burgers are Hungry Monk beef – Slow Food events; their suppliers are blue chip good – and many of them are local producers and foragers – and if you have been searching high and low looking for a bundt cake, or a wild garlic scone, well, it is here waiting for you. Some special cooking indeed.
More from the wonderful County Mayo
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