Hooked in Sligo is the Bord Bia Just Ask Restaurant of the Month for June. Selected by Georgina Campbell and Bord Bia, the Just Ask Restaurant of the Month rewards eating places across Ireland that demonstrate best practices in showing transparency in the sourcing of the food on their menus.
Located just a few blocks away from its well established older sister, the deservedly popular Eala Bhán, this atmospheric venue is another welcome venture from well-known Sligo restaurateur Anthony Gray and his wife Eilish.
There’s a genuine passion for local food – Anthony has championed local producers for many years and is Chairman of the Sligo Food Trail, while Head Chef Joe McGlynn has trained and worked with several inspiring chefs, so it should come as no surprise that the menu pays tribute to the host of special producers that supply the kitchen with flavourful ingredients.
“Our ethos is to purchase local and Irish where possible”, Anthony states. ”We believe in using artisan and Irish producers with the aim of supporting the local Irish economy. Our grass-fed beef is sourced locally from Sherlock’s of Tubbercurry in Sligo and our eggs come from a small family free range producer in Ballisodare. Andarl Farm in Mayo supply us with pork and make my late dads famous sausages which are known as the ‘Joe Gray sausages’. We work closely with L.E.T.S. Organic Centre in Sligo who provide us with our vegetables and forage when in season. We believe in using all the finest, freshest produce county Sligo has to offer. Le Fournil, the French Bakery next door, supply us with fresh bread daily and artisan cheese suppliers include Dozios in North Mayo and Bluebell Falls Goats Cheese in Co. Cork”.
With nicely timed service from attentive and well informed staff, this welcoming restaurant is full of heart – and a great addition to the town’s wide ranging dining options.