Follow in the foodie footsteps of the culinary expert, with these recommendations from Dingle and Doolin to Liscannor …
Those of you familiar with the whizz that is J. Kenji Lopez-Alt will be aware that the three times New York Times bestselling author of The Food Lab, Every Night is Pizza Night and The Wok visited Co Kerry and Clare with his entourage, enjoying great food, live music and even a Tayto sandwich! Fancy following his whistlestop gastro pub tour? Here’s where he went …
This was Kenji’s first meal on our shores, with a promise of the “best fish and chips in Ireland”. He said; “I have only a small sample size to compare to, but I would not doubt it. The batter is milk and yeast-based. They use locally caught fish only [including] cod or monkfish. The dude frying everything was real friendly (as literally everyone in Ireland seems to be)”. Not a bad start!
For dessert on the go, the luscious ice cream from Murphy’s seems to have garnered a new fan in Kenji, who said, “This ice cream from was OUTSTANDING. We got sea salt (cream, eggs, sugar, local salt are the only ingredients), butterscotch and brown bread (which reminded us a lot of grape nuts ice cream). I’d go back for more of that sea salt. Real good.” @murphysicecream
Next up for Kenji et al was Doolin, with more fish on the menu! Plus a pint of non-alcoholic Guinness. “Beautiful fish and chips (fried in beef tallow!) from Fitzpatrick’s pub in Doolin, as well as some great mussels and oysters. Seafood in Ireland is just outstanding.” We couldn’t agree more … @hotel.doolin
Staying in Doolin, Kenji opted for the traditional bacon and cabbage, saying, “The food in Ireland has all been really great, but this might be the best thing we’ve had at a pub yet. We came for music, but ate dinner – one of the specials. Thick cut slow-cooked bacon (which in Ireland is cured pork loin, not belly) with mashed potatoes and some crazy good buttery cabbage.” @mcgannspubdoolin
After a day spent in The Burren and walking the Cliffs of Moher, the group enjoyed “excellent” lamb shoulder, ham hock terrine and sticky toffee pudding with salted caramel ice cream, courtesy of head chef Viv Kelly. Plus, the bar serves over 50 Irish whiskies, with live music to boot, so you know it was a great night! @russellsdoolin
Vaughan’s Anchor Inn, Liscannor
In between, Kenji and his friends visited Vaughan’s in Liscannor (also a personal favourite of mine), saying, “A really great meal at Vaughan’s (highlights for me were the mussel and leek pie, sole, black pudding and the sticky toffee pudding (fish and chips were also great).”
Other culinary conquests in Kenji’s whirlwind trip to Co Clare included a visit to Leitrim Hill Creamery for “lunch with lots of vegetables (a thing you miss when traveling as a tourist no matter where you go, I find) with cajeta and goat milk fudge for dessert” followed by an evening meal of Irish cheeses and ground lamb burgers with Ballymaloe relish (which Kenji was told is a must for burgers in Ireland, but I’m not sure I agree. A fry, yes, but a burger? Hard no).
Then, of course, there was the Tayto sandwich that no doubt both confused and amused his US followers. The combination of crisps, ‘shite white’ bread and two inches of “the finest butter in the world – Irish butter” seemed to work for Kenji, along with a cup of Barry’s tea. Based on this flying trip to the west coast, we think it’s fair to say he’ll be back for more!