Hotel Doolin has introduced a new menu concept at its restaurant, Glas.
Details
Led by executive chef Jamie Hagan and head chef Glynn Trollip, the 30-Mile Menu is a sustainably minded commitment from the hotel, creating a connection between the kitchen and Co. Clare’s local community of food producers, and further reducing the impact that the business has on the environment.
The managing director of Hotel Doolin, Donal Minihane, said, “The global food system is broken – and it’s time to start an honest conversation about that. Every day we are signing for deliveries of food items from five different continents when we know in our hearts that we have the best produce right here on our doorstep in County Clare. Although creating a menu where ingredients are sourced within 30 miles is ambitious, and not without its challenges, it was important to us to commit to the idea to continue our journey as leaders in hospitality sustainability – part of which is doing as much as we can as a business for our local community.
“We’re delighted to introduce the new concept and can guarantee that every single item is reared, caught, grown or produced, as the crow flies, within 30 miles of our hotel. Jamie and Glynn have done an excellent job presenting our guests with an uncompromised dining experience and educating our staff on the provenance of the ingredients selected.”
The menu brings together a collection of local suppliers, including beef and lamb supplied by Bernard Roughan in Ennistymon, seasonal vegetables from Moy Hill Farm in Lahinch, potatoes from Kilrush, and goat’s cheese from St Tola in Inagh. Seafood features prominently on the new menu, with dishes including open ravioli with poached lobster tail, sourced from fisherman Michael O’Connell, based at Doolin Pier.
Other dishes include a fillet of beef tartare with cured Moy Hill Farm egg and a nettle meringue, and desserts include an Aillwee honey and hazelnut parfait. The menu also caters to vegans, with organic vegetables and salad items sourced from local farms and the hotel’s own polytunnel.
Commenting on his experience creating the menu, executive chef Hagan said, “I’ve worked in hotels and restaurants on every continent for the past 20 years, and I’m thrilled to be back home in Ireland now, where I can enjoy working and living in one of the most beautiful places in the world whilst also contributing my food experiences from across the world. The bounty of foods in the Burren region is unsurpassed anywhere in the world, and it’s a privilege to have the opportunity to work with this quality of produce and showcase it, from a chef’s point of view, to our international and local visitors. We’ve totally committed to the vision, even utilising herbs and salads from our own polytunnel to execute certain dishes. If it’s not local, you won’t find it on our menu. This concept cements the culinary expertise and creativity we have here at Glas, with its contemporary yet refined dishes and its ability to cater to all requirements.”
Paul Coote, Hotel Doolin’s dedicated green manager, explained the importance of adopting green policies in every facet possible, to have an impact, saying, “There are four key areas we focused on to achieve our carbon-negative status – energy, water, waste, and green purchasing – and since our journey began ten years ago, we have really seen the benefit, with the business continuing to grow steadily in that time.
“Guests and customers are far more eco-conscious today and want to stay, dine or get married at a venue that has a sustainable ethos. For every wedding that is booked, we plant ten native trees on the land at Hotel Doolin, with each tree offsetting one tonne of carbon. We are a decade in on our green journey, yet continue to enhance our commitment, as the new menu at Glas shows.”
Opening Hours And Booking
Glas Restaurant is open for dinner Thursday, Friday and Saturday, with sittings from 6.30pm to 9.00pm. On Sundays, a 30-Mile lunch is available from 12.30pm to 4.00pm. To book or for more information, visit hoteldoolin.ie.
Read More: Hotel Doolin Wins Top Awards At Irish Hotel Awards
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