There's no place like Loam
“Maybe it comes from being colonised, who knows? But we don’t have what you’d call a history of our own cuisine. I mean, we don’t have grand dishes or recipes to look back on. Maybe coddle, or Irish stew, but that’s hardly a repertoire,” Enda observes.
Its not just abroad that some exceptional Cavan folk have made their mark.
From humble beginnings working in his parents’ shop, to masterminding a Michelin star for his new Galway restaurant, Virginia’s Enda McEvoy is the name on every Irish foodie’s lips.
Speaking to The Anglo-Celt’ SEAMUS ENRIGHT, Enda talks about his recent triumph, Cavan as a growing culinary hub, why he dislikes the term ‘foraging’, and how Irish chefs are redesigning the concept of national cuisine.
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