2026 Wedding Brochure - Flipbook - Page 5
Our Food Story
Getting the wedding meal just right, is incredibly important to us, but more than that, we want to make it unique, creative and
exciting. To do that, we must first start with the produce. Our purchasing department and Executive Chef have the lovely task
of sourcing and sampling the best the area has to offer, but we delve deeper than that, we encourage new artisan start-ups, we
connect suppliers to work together, because local is best! Not only is it more natural usually, it has lower carbon footprint, and
even tastes special. Some of the exciting people we work with include Moy Hill Farm, (we were their first corporate customer),
Wild Atlantic Wagyu (their first customer), Western Herd (their first customer too!) Burren Smokehouse, Pat O’Connor
Meats, Garrihy’s Seafood Doolin, Talty’s Sea Vegetables, CS Fish and many more. We take it a step further too, we have our
own Armada farm, where we grow with a no dig (low carbon) method, without the addition of any chemicals, and the addition
of lots of seaweed goodness. We promise you, that everything we do with our foods is with the customer, the locality, and the
environment in mind. And for you, that means a great unique meal, with sustainable produce, served by a brigade of
passionate chefs.
