Achill & Mayo Chefs, 2011

A number of local chefs from Achill and across Mayo will be taking part in cookery demonstrations at the 2011 Féile bia na Mara. Scroll down to browse details of each chef or use the links below to go directly to the biography of a particular chef:

Pat Kelly (Mangos Restaurant, Westport): Mangos offers a vibrant atmosphere in which to enjoy the freshest, locally sourced and well prepared seafood and meat dishes. Since opening, the restaurant has firmly established itself as the must stop seafood destination of Westport, Co. Mayo. It is recommended in Lucinda O'Sullivan's Great Places to Eat Guide and in Celebrity Seafood chef, Rick Stein's book alongside its membership of Restaurant Association of Ireland. Mangos head chef has put together a tasty new summer menu to keep our taste buds satisfied all summer long.

Mangos casual dining atmosphere allows the option to entertain intimate parties of two, corporate functions or larger family groups celebrating birthdays and special occasions which offers a warm feeling of genuine welcome and cosy surroundings with carefully prepared gourmet cuisine using the freshest ingredients. Many come from far and wide to experience Mango's incredible selection of exceptional seafood dishes, with a menu boasting many seafood delights like Black Sole served on the Bone with Black Pepper Butter, Tasty Turbot with Lemon and Lime Butter and Lavish Lobster Thermidor. Specials change on a daily basis ensuring there is always something new and exciting to try. The menu also offers a wide variety of choices for varying taste pallets, with appetising vegetarian options such as Salad a la Mangos or choose from a selection of fresh salad served with feta cheese and fried mushrooms with mango sauce.

Located on the top of the Main Street, Mangos Restaurant, Westport is within walking distance of Westport hotel's and guesthouses and a stones through from the many Westport pubs. Mango's gives the feeling of being right in the middle of the town while still removed enough so you can relax and enjoy a glass of wine with a freshly prepared gourmet meal; it is a must when visiting the West!; To make a reservation call 098-24999 or for further information or to check out Mangos' menu, log onto www.mangoswestport.com or check out the Mangos Restaurant Facebook Page.

Catríona Ní Ghallachobhair (Masterson's Bar & Restaurant, Achill): Fáilte go hAcaill gach duine.

Rugadh agus tógadh mé i sraid bhaile bheag darbh ainm Tóin an tSean Bhaile, gar do nadúr agus timpeallaithe ag an fharraige. Fás mé i pobail dlúthchuideachta a bhfuil in ann a bheith inbhunaithe. Ón a bheith ag piocadh faochóga le meara a bhí préachta leis an bhfuacht ar maidin sa gheimhridh go dtí an tSamhraidh leis an ngrian ag taitneamh gan stad agus leis an boladh san aer ón caragín a bhí ag triomú ar bhainc na farraige.

Ní amháin gurbh oileán é Acaill ach is tslí beatha é freisin - saol a bhfuil mise chomh bródúil as. Saol a bheith i gcomhréir leis an tAingéan Atlantach agus an talamh. Ag foghlaim na mbealaí is feidir leat obair leis an nadúr agus na rudaí atá agat agus níos tabhachtach ag foghlaim an caoi is fearr tú féin a chló leis na séasúirí athraitheacha. Níl rudaí ró-difriúla anois, caithfidh muid dul arais chuig saol bhunúsach, arais chuig an nadúr agus arais ag ithe go sláinitiúil.

Lig dom a thaispeáint díobh cén chaoi a feidir libh éisc a chur ar do phlean béile go seachtainiúil. Lig dom a thaispeáint díobh bia simplí, easca agus níos tabhachtach blasta ar buiséad a cócaireacht.

Tá a fhios ag gach duine na mbuntáistí a bhaineann le bheith ag ithe éisc. Tá a fhios againn nach itheann muid ár sháith iasc - mar sin stop anseo, tarraing suas cathaoir agus lig dom sibhse a thabhairt ar turas siar in am. Tóg na páistí libh le do thoil, taispeáin dófa agus lig dófa draochta Acla a fheiceáil iad fhéin. Lig dófa a gcuimhne féin d'Acaill a dhéanamh agus an lá a lig an cócaire craiceáilte iad 'banyucks' a n-ithe.

Welcome to Achill everyone!

I was born and raised in a beautiful small village called The Valley, Close to nature and surrounded by the sea. I was grew up in a very much, self sufficient, close knit community. From picking winkles with near frozen fingers on a Winters morning to Summers of endless sunshine and the smell of freshly picked Carageen drying on the sea bank. Achill is not just an island, it's a way of life, a life i am very proud of. A life of living in harmony with both the Atlantic ocean and the land itself. Learning to work with nature and what you have, and more importantly learning to adapt to the changing seasons. Times are no different now, we need to get back to the basics, back to nature and back to eating healthily.

Let me show you how you can make fish part of your weekly meal plan. Let me show you how to cook simple, easy, and most importantly, tasty food on a budget. We all know the benefits of eating fish, we all know we don't eat enough of it so, stop by, pull up a chair and let me take you on a trip back in time, and please, bring the kids, let them experience the magic of Achill for themselves. Make their own memories of Achill and the day the mad chef let them eat banyucks.

View Catriona's recipes for Boxty (as Gaeilge) and Achill Island Fish Cakes / Cácaí Iasc ó Oileán Acla (as Gaeilge).; Masterson's Bar & Restaurant is located in Dugort, Achill Island, overlooking the Golden Strand. It is open all year round. Tel: 098-47216. Email: mastersonsgoldenstrand@live.ie.

Michael 'Boley' McNamara: Michael 'Boley' McNamara developed his love for fine food at a tender age in his family's renowned restaurant in Keel, The Boley House, where he learned how to treat quality fresh ingredients. He worked for several years at the 5-Star Parknasilla Hotel in Kerry, where Francis Brennan, star of RTE's At Your Service was a colleague. From Kerry he moved to Washington DC to teach in its International Culinary School. Michael is now a lecturer in Dundalk Institute of Technology, and over more than ten years has helped hundreds of chefs now working in Ireland and around the world to reach their full potential. His extensive teaching experience makes him the ideal chef to demonstrate new and exciting ways to cook seafood in Achill.; Michael has previously provided cookery demonstrations at both the 2009 and 2010 Féile bia na Mara events. His recipes from these demonstrations can be viewed in our Food section: 2009 Recipes and 2010 Recipes

Jon Fratschoel: Jon Fratschoel, co-owner of Ferndale Guesthouse & Restaurant in Keel, is from Switzerland. He has been living in Achill for about 10 years.

He says, "Cooking is my passion - most of all I love to invent and create unusual food that can't be tasted anywhere else." Jon is very much influenced by ancient recipes that people would have used in the Roman Empire, Ancient Greece, Egypt, Persia, in the Mayan culture or in medieval times. He also thinks native American Indian dishes and ancient traditional Khmer or Chinese dishes are fascinating.

"I love to fuse different cultures in my cooking. It's like travelling the world without actually having to leave beautiful Achill," he says.

View Jon's recipe for Medieval Seafood Tart, as demonstrated at the 2011 Féile Bia na Mara.; Ferndale Restaurant & Guesthouse is located in Keel, Achill Island, overlooking Keel strand and lake. It is open all year round. Tel: 098 43908. Email: info@ferndale-achill.com. Website: www.ferndale-achill.com.

Paul Kirwan: Paul Kirwan, Head Chef at the Fishworks Café Bar in the Carlton Atlantic Coast Hotel, Westport, started his career in the Channel Islands.

He brings culinary experience from the South of France, the world famous Bayerischer Hof Hotel in Munich and New York City to his current position at Fishworks Café Bar.

He also worked for two years on the exclusive yachts of Seabourn.

"New dishes and exciting food at reasonable prices is my philosophy," Paul said.

View Paul's recipes for Pan Seared John Dory and Pan Seared Fillet of Seabass, as demonstrated at the 2011 Féile Bia na Mara.; Fishworks Café Bar is located at the Quay, Westport, Tel: 098 29000, Email: reservations.atlanticcoast@carlton.ie

Alexandre Levieux: After my 4 year bakery schools and 5 years experienced in craft bakery and pizzeria in Britanny, south of France, London (at the Connaught hotel of Gordon Ramsay), Italy, Guadeloupe.

Two years and a half ago, I moved to ireland as I get a job as a head baker at "La boulangerie des Gourmets" in Dublin.

Finally Last Summer as I planned to come back in France, I'm in a kitesurfing week-end and I meet Francois in Achill island, he just get the key of previously Mc dowels hotel. I quickly loved the place, the people and my position as a chef and manager with Puremagic.

View Alex's recipes for Seafood Pizza and Duo of Scallops and Tiger Prawn Skewers, as demonstrated at the 2011 Féile Bia na Mara.; Puremagic is a kitesurfing centre that also offers B&B accommodation and take-away or eat-in pizza in the evenings. Tel: 085 1056344. Web: www.puremagic.ie