Article in Thailand Tatler magazine in their travel section on Ireland’s West Coast.
“Almost every place we stopped at had a version of this story: a family-run food business, upholding quality over quantity, and drawing inspiration from their locality. There’s Burren Smokehouse, which crafts hot- and cold-smoked fish in the middle of the Burren region, a national park considered one of the greatest glacio‑karst landscapes in the world.
In Galway, I met Diarmuid Kelly of Kelly Oysters, a second-generation oyster farmer who continues the family tradition of nurturing native Irish oysters that take four years to grow. Oysters, duck and lamb are some of the produce distributed to high-end restaurants in the region, while a few artisan food brands are available locally through Inish Bia, which aims to share a fresh taste of Ireland to the world. ”
See the full article here: