In 2015, Robert Collender, James Ellis and Luke Matthews opened The Mews Restaurant in the picturesque village of Baltimore, situated on the remote south-west tip of Ireland. Inspired by their experiences of working in restaurants all over the world, the three young restaurateurs from Dublin set out to create a unique destination restaurant in a contemporary Irish context.
Each morning, ingredients are gathered from the local area to create a menu. Seafood comes direct from the fishing boats, only a stone's throw away. Meat is sourced from local farmers and hunters; fruit and vegetables from market-gardeners; and wild ingredients are foraged in the surrounding countryside.
Each ingredient is prepared and presented in a manner which conserves and emphasises its integral flavour. Inspired by traditional Irish familial dining, the daily set menu is served as a succession of dishes to share amongst the table, promoting a spirit of togetherness and conviviality.
The Mews opens for dinner only during Spring and Summer. After the success of its opening season, the Mews will reopen from March to September 2016. Reservations open in February via their website www.mewsrestaurant.ie
Check out this review in The Irish Times by Catherine Cleary