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Food ventures 

As our wellness weekend is fast approaching, 17th-19th of July, it´s just over a month away now. Here in the kitchen on Inis Meáin we have been busy cooking away, trying out new recipe´s for something a bit different from our usual fare, but still consistent with our need to create flavours to excite the palet and using ingredients to nourish the body using a variety of local ingredients, literally from our back garden. Luckily I am a more than willing participant in the quality testing of these meals, it´s been a tough job, but it´s all been so good and healthy so I don’t feel too bad. There is always room for improvement and a few tweaks to be made, and we do tend to be our own toughest critics. We have the pleasure of working with such fresh and wholesome ingredients which makes it hard to go wrong.

We are trying to create a menu for the weekend which will exploit the freshness of the ingredients. We have beautiful cabbages, radishes, beets, cucumbers, onions, herbs, lettuces, rocket, spinach and of course potatoes growing in our garden. We will also be making use of some of the wild plants of Inis Meáin such as sea spinach, samphire and a variety of edible seaweeds. We will also be cooking with our sustainable line caught fish, reeled in by Padraic our very own fisherman. These recipes will depend on what he catches on the day.

These pictures are a tasty teaser of just some of the things that we will be serving up on the date.

For people visiting Inis Meain at the the time drop in to see if you can reserve your place to take part in any of the segments of the wellness weekend, from, yoga, group gourmet meals or holistic treatments. Places are extremely limited so make yo bookings in advance by phone or by email. Details available at


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