In Ireland, Galway is located on the edge of Europe, overlooking the Atlantic ocean, 'Galway is a beautiful area known for its culture, nature and alluring wilderness' says Chef Killian Crowley.
Galway, “The City of the Tribes”, was originally founded as a fishing village in the area close to the Spanish Arch, where the Corrib River flows into beautiful Galway Bay.
Here, people have been living from the land and the sea forever. Galway is well known for is quality of life.
It is a small town, but made attractive by its charm and vibes and is in a stunning part of the world well known as Connemara.
Galway is famous for being the festival capital of Ireland, hosting on average 122 festivals and events per year - the very famous one for chefs is called Food On The Edge (FOTE). For two days in October, the best chefs in the world come to Galway to discuss the future of food - it's a great time for the community, food and chefs. Galway is a paradise for food for any chef. You have every product you need here, from organic farmed vegetables to wild ingredients; from raw milk to aged cheese; line caught fish, dry aged beef, and organic chicken. You can even find Irish charcoal to cook this wonderful produce!
Working with local producers in a sustainable way is what makes Ireland one of the best food destinations in the world. We have great chefs all over the country who understand this and it is evidenced on their menus. Ireland's culture of good food and great produce needs to become more recognised and we need to highlight Irish producers and the value that young Irish chefs bring to the culinary culture. In the future, I believe that Ireland will be a equal destination for food tourism as it is for its culture, history and nature.
I think its very important as a chef to focus on your terroir. Being a tourist in your own area and having fresh eyes all the time is really hard but it makes you love the place even more.
You should be proud of creating your own identity by pushing your boundaries of knowledge and sticking with your own ethos even if it’s against the main flow. Stand for what you believe in!
The food culture in the west of Ireland has opportunity for further development in promoting indigenous ingredients and cuisine. Personally, I hope to build on the work of Irish chefs and continue to explore the uniqueness of seaweed and wild Irish sea vegetables.