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Aniar restaurant, owned and operated by Jp McMahon and Drigín Gaffey is soon to open in Galway and will be in good hands with Enda McEvoy, as head chef of the kitchen.
Chef of the ‘Cook Wild Project’ and ‘Noma’, World’s Best Restaurant 2011, Enda McEvoy will be working closely with local producers while also gathering wild herbs, plants and seaweeds each day from the woodlands and seashore around the area to produce a cuisine based around light clean flavours.
Light sauces and stocks, properly reared animals (utilizing all of the animal), sustainably caught fish with an eye to the future of the fishing industry and evolving with the seasons using vegetables, herbs, fruits and berries, either from the wild or cultivated, all encompass the Aniar philosophy. The Chefs pickle and brine as much as is bountiful during the spring and summer to see the restaurant through the winter. Enda explains “we use modern culinary techniques to obtain the best out of the ingredients, while never losing sight of the integrity of the produce”.
Local produce suppliers in the West of Ireland are to benefit greatly from the opening of Aniar. In such harsh economic times it is comforting to see local businesses sourcing local produce which in turn will aid in growing Ireland’s suffering agricultural industry in the long term.
See www.AniarRestaurant.ie for more information.
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