Top Mayo hotel is planning ultimate dining experience

As part of its reopening plan, Hotel Westport is collaborating with local restaurateur, Cian Hayes, this summer for the ultimate dining experience.

With Covid-19 restrictions due to ease in the coming weeks, Cian Hayes, owner, and head chef of Cian’s on Bridge Street is opening a pop-up restaurant experience in Hotel Westport on Friday, July 3.

Bringing a unique take on the award-winning menu to Hotel Westport, guests will be able to enjoy the unique dining experience on Friday and Saturday evenings or visit for a lunchtime feast on Sundays.

Cian’s pop-up will take advantage of the spacious room available in the hotel so guests can enjoy a remarkable dining experience in comfortable and socially distant surrounds in compliance with HSE and Government guidelines.

Cian is working with the best local suppliers to ensure guests enjoy the very best of the west with the menu evolving on a weekly basis to incorporate the freshest and most seasonal goods available.

Diners can expect to enjoy bespoke dishes that are bursting with flavour with produce from suppliers such as Cuinneog’s dairy, Joe Kelly’s organic vegetables, Calvey’s will be supplying the best of Achill lamb, while Killary Fjord will supply saltwater shellfish, all served on the finest crockery from Absolutely Pottery.

Sample starters include a gin and beetroot cured seatrout – the seatrout is cured in gin for 36 hours before being dressed in buttermilk and dill, served alongside fried capers for a zingy, crunchy texture - a dish designed to stimulate taste buds.

Another signature starter dish includes seared scallops among a glazed pork belly, slow cooked and barbequed for extra tenderness, served alongside pickled cauliflower, granny smith apple and bacon broth. Cian has been perfecting this recipe for years and it does not disappoint.

For mains, sample dishes include a dry aged striploin steak, a tender cut that is finished on the barbeque and bursting with juices. Served with celeriac and truffle puree as well as flavourful roscoff onion, this dish is truly mouth-watering.

Alternatively, chose a delicate lamb rump, marinated in olive oil and rosemary before roasting on the barbeque, accompanied by a roasted lamb shoulder, carrot, and cardamom puree making for a delicious combination.

For seafood lovers, taste the Atlantic through the heavenly vanilla salted cod, accompanied by a sweetcorn velouté topped with pickled mussels, cut with red pepper oil, for a colourful dish is assured to satisfy any palate.

Those with a sweet tooth can tempt their taste buds with the dessert selections. The lemon meringue panna cotta is a zingy dish that is refreshing and rich all at once.

Or opt for a slice of succulent apple tart, soaked in caramel before baking until a golden crisp texture and served with vanilla ice cream, this classic tart is full of tasty goodness.

Cian has also prepared a summer cocktail menu to complement selected dessert options, such as an aperitif of passionfruit and peach with prosecco to really get the juices flowing or a classic Lemon Drop which is the perfect accompaniment to citrus dishes.

Hotel Westport is working with a local wine merchant to ensure that the wine on offer will complement each dish on the menu, and the team at the pop-up restaurant will be on hand to advise diners of the best pairings.

An exclusive wine tasting offering will also be available for diners with selections made from an extensive wine list.

Cian Hayes, Head Chef of Cian’s said “I’m delighted to be working with the team at Hotel Westport to bring my award-winning dining experience to the hotel.

"This partnership is a fine example of the community spirit unique to Westport, showing that even during trying times we can come together to offer people something to enjoy.

“My restaurant at Bridge Street will be opening on June 19, focusing on day-time dining and takeaway services, but I am looking forward to seeing all of my Bridge Street customers in Cian’s at Hotel Westport this summer to enjoy something a bit different.

"The menu showcases the best of the west, utilising the finest local produce to create a culinary experience that customers will remember.”

Cian’s pop-up restaurant will be officially opening on Friday, July 3, and is part of an overall plan at Hotel Westport this summer, that includes local collaborations and showcases the community spirit at the heart of Westport.

Hotel Westport has also partnered with Clew Bay Bike Hire, for guests to enjoy an exclusive 10km loop through the estate and the Great Western Greenway.

Prices starting at €32.00 for two courses and €44.00 for three courses.

For more information, to view the menu or to make a reservation please call (098) 25122 or visit https://www.hotelwestport.ie