From The Barn
Stories, cooking tips, and flavours from the Wild Atlantic Way
Our Chowder Journey - From Survival Food to Signature Dish
I didn’t plan for chowder to become a thing! It just followed me. Chowder started as necessity. You had fish, you had potatoes and you had mouths to feed. It wasn’t plated or photographed. It was just eaten.
Coastal Walks in Ballyliffin and Where Hunger Always Leads You
I’ve done most of my thinking on a walk. Not the neat, mindful Instagram kind - REAL walks, with wind in your face and thoughts you can’t escape. Ballyliffin has a way of stripping life back to basics. You walk. You breathe. You get hungry. And eventually, you find your way back to food.
How I Make Irish Seafood Chowder, and Why It Matters More Than You Think!
Chowder is never just chowder. It’s history, poverty, weather, and hospitality in a bowl. I’ve cooked it in fine dining kitchens and tiny cafés. The best version is still the simplest.
Wild Atlantic Way Food Guide: Flavours That Raised Me
I’ve always believed you can understand a place by tasting it. The Wild Atlantic Way isn’t just a road that hugs the edge of Ireland it’s a larder, a classroom, and sometimes a therapist.