In his new six part series Neven’s Greenway Food Trails, chef Neven Maguire travels some of Ireland’s most spectacular Greenways, and meets more of Ireland’s best food producers and chefs.
Cycling through some of Ireland’s most stunning scenery, Neven explores established Greenways such as The Great Western Greenway in Mayo, The Limerick, Waterford and Royal Canal Greenways; and he follows the routes of future Greenways planned for South Kerry and Connemara in Co. Galway.
Along the way Neven meets some of Ireland’s most talented food producers and chefs in a variety of interesting locations. He tastes venison in Dromcollogher in Co Limerick, organic beef burgers beside Lough Owel in Co Westmeath, and mussels in Cromane, in Co Kerry.
Ireland’s Greenways follow the routes of abandoned railway lines and canals which have been revitalised as cycling and walking tracks, passing through dramatic mountainous landscapes, lakeshores and seascapes. On his travels Neven also meets local historians who tell him all about these 19th century feats of engineering which had a transformative impact on the whole country. Many of the original aqueducts, viaducts and tunnels form part of the Greenways today and feature in the series.
Programme two: The Connemara Greenway, Co. Galway
This week, before heading out on the Greenway, Neven calls in at the Connemara Hamper in Clifden to buy a picnic for his journey. The delicatessen and food store is run by Brendan and Sally Madden.
Neven’s next stop is the Connemara Smokehouse in Ballyconneely. Graham Roberts’ family established the smokehouse in 1979 and he has been filleting salmon since the age of twelve.
Back on the Greenway route, Neven stops at Ballynahinch Castle Hotel where he meets Estate Manager Cian Cunniffe to explore the organic walled gardens and the Ballynahinch River which flows through the estate, attracting fly fishing enthusiasts from all over the world. A completed section of the Greenway is situated just outside the castle grounds and is very popular with the hotel’s guests.
Neven then visits the award-winning Connemara Greenway Café and Restaurant in Oughterard where Johnnie and Maria Begley serve dishes made with locally sourced ingredients such as McGeough’s Air Dried Lamb.
Neven’s final stop this week is Glenlo Abbey, a hotel with a unique railway connection. General Manager Rónán O’Halloran takes Neven to the hotel’s Pullman Restaurant which is housed in two restored carriages from the Orient Express.
Glenlo Abbey’s Head Chef Ultan Cooke cooks a recipe from the Pullman Restaurant menu: Guinea Fowl with Tahini Sauce, Organic Millet, Baby Carrots with Dukkah Spices, Green and Yellow Courgettes and a Guinea Fowl Samosa. The spices are a nod to the Orient Express and its exotic journeys.
Neven’s Greenway Food Trails is produced and directed by David Hare of InProductionTV and sponsored by Bord Bia.
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