Steeped in the old and resonating with the new, The Marker's link with the West of Ireland goes beyond the suppliers we use throughout our Brasserie, Bar & Rooftop and into our design roots. Inspired by the geometric shapes that exist naturally on our Island, from the rugged Burren Landscape to the unique hexagonal stones of the Giant’s Causeway and Wild Atlantic Way, architect Manuel Aires Mateus designed The Marker's infamous cavernous ceiling and floor to ceiling windows with the elemental features of the West of Ireland in mind. Combining these attributes associated with the Wild Atlantic Way with our sleek, urban aesthetic creates an experience that is distinctly Irish and truly inimitable.
There is no denying that some of Ireland's best produce is sourced and farmed in the West. Some of our house suppliers in our Brasserie, Bar and Rooftop are based on the Atlantic coast such as our Burren Smokehouse Salmon, Velvet Cloud Sheep's Milk Yoghurt, Belderrig Lobsters & Kelly's Oysters.
Our Chef Gareth Mullins is passionate about using Irish produce in every recipe he creates and this year from May 10th - 12th 2019, Gareth will be showcasing the versatility of these products from the West at the Burren Slow Food Festival in Lisdoonvarna, Co. Clare. The theme for this year's festival is "Taste the Atlantic - Seaweed" and will see chefs from all over the country gathering to cook with produce from the Wild Atlantic Way.
Whilst the festival is taking place in the Pavilion in Lisdoonvarna, the festival will begin with a boat trip to the smallest of the Aran Islands, Inis Oírr on Friday for a fresh seafood dinner. Gareth will be taking to the stage on Saturday May 11th at 3pm for a cooking with seaweed demo. Alongside the impressive schedule of talks and cookery demos over the weekend, there will also be an Artisan Food Producers’ and Farmers’ Market where produce and products from County Clare and further afield are featured.
On Sunday afternoon, guests will be treated to a family-style buffet in the Burren Smokehouse with a menu of Tomahawk beef, lobster and family style salads. The family buffet will be prepared by Gareth other well-known chefs including Graham Neville, and Alberto Rossi – who are all members of the prestigious Euro-Toques organisation.
Something else to look forward to:
As a special highlight and in keeping with the Seaweed theme of the Burren Slow Food Festival 2019, Sliabh Liag Distillers from Donegal will showcase their unique An Dúlamán Maritime Gin before the dinner starts on Saturday and the buffet opens on Saturday which features five kinds of seaweed!
The festival schedule is being updated regularly, for up an up to date program, visit the Slow Food Clare website here.