2027 Wedding Brochure. - Flipbook - Page 4
Our Food Story
Getting the wedding meal just right is incredibly important to us, but more than that, we want to make it unique, creative, and exciting.
To do that, we must first start with the produce.
Our purchasing department and Executive Chef have the enviable task of sourcing and sampling the best the area has to offer. But we
delve deeper than that: we encourage new artisan start-ups and connect suppliers to work together, because local is always best! Not only
is it usually more natural, it has a lower carbon footprint and even tastes special.
Some of the exciting partners we work with include Moy Hill Farm (we were their first corporate customer), Garreth’s Wagyu (their first
customer), Western Herd Brewery (also their first customer), Burren Smokehouse, Pat O’Connor Meats, Achill Oysters, Talty’s Sea
Vegetables, CS Fish and many more.
We take it a step further too, with our very own Armada Farm, where we grow produce using the no-dig (low carbon) method, without
chemicals, but with lots of seaweed goodness. We promise you that everything we do with our food is carried out with the customer, the
locality, and the environment in mind. For you, that means a truly unique meal, made with sustainable produce, and served by a brigade
of passionate chefs.
