Gastronomy Report – Part 1, Ireland

Beannachtaí na hÉireann – Blessings of Ireland!

And a fitting welcome to our inaugural blog covering our gastronomic meanderings ashore and on board during our Viking Voyage.

As we have tracked to seaward the Wild Atlantic Way (Ireland’s riposte to Scotland’s North Coast 500) we have experienced some Great Irish Grub. These mild and wet Atlantic shores running all the way up from the north-west coast of Spain to Ireland and beyond are blessed with abundant seafood and shellfish, beef, lamb and, of course, the occasional spud!

An honourable mention must go to the humble sea food chowder. A staple first course or a blow out main, Irish chowders are creamily laden with haddock, cod and potatoes subverted by the odd bacon lardon. Waiting for Tim to join us we forewent a traditional Sunday roast at the Quay’s Bar in Bantry for an excellent rendering but the standout example was at the Fish Box in Dingle. So justifiably popular is the FB that no bookings are taken, instead texting when a table is available - optimistically an hour but more likely two, so plenty of time to have a Guinness at Foxy John’s, the only establishment I’ve come across selling beer on the left and hardware on the right.

But the Coróin na hoibre – the crowning achievement – must go to my lovely friend Lena Bjork, owner of Alexander & Bjork, London’s premier luxury catering company, champion Irish coastal rower and proprietor of the recently refurbished, re-opened and aptly named Viking House Hotel near Kincasslagh on the beautiful Donegal coast. Arriving alongside at Burtonport on a damp evening we were entertained on board to a selection of Donegal’s finest including Beer Battered Cod, Organic smoked salmon and Donegal premium oysters, seven times winners of the Guinness and Oyster Championships. Rounded off with a full Irish breakfast – with Guinness – at the Viking House Hotel the next morning. Thank you Lena for your warm and generous hospitality!

And a fitting end to our sojourn in Ireland. Next up, the gastronomic delights of the Faroes.

PS: From Julian T:

Charles’s gastronomy report emphasises some of the great Irish fare that has been enjoyed on this trip and - as he points out - one of the highlights being the full Irish breakfast at the Viking Hotel laid on for us by the wonderful Lena Bjork and her team.

He neglects however, to mention how incredibly well the crew of Belle Colombe have eaten onboard. The Outhwaite brothers have the great ability to rustle up a full blown dinner with as much apparent ease as they do a light lunch in the cockpit. I write this not long after Charles treated us to a delicious lunchtime dish of tagliatelle with sardines and anchovies.

Yesterday, in winds of 25 knots plus, Mark rustled up a stunning home-made soup with chorizo.

At teatime each day we enjoy tea and home-made fruit cake!

We have enjoyed evening dinners of marinaded pork chops, Rogan Josh curry, a steak night. We can be assured that whatever excitements lie ahead for Belle Colombe on her Viking Voyage, all who sail on her will be well fed!

The crew at Burtonport after the fine welcome from Lena Bjork

After a fine full Irish Breakfast at the Viking House Hotel - Lena second from left

The inevitable result of a fisherman pulling alongside and asking if we would like some of his catch.

Lena Bjork's quayside welcome in Burtonport

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