Rustic Grub at Sherry's Bar

Rustic Grub at Sherry's Bar

Her day begins with a whirlwind trip around the farms, allotments, shops and holdings of her suppliers, as she starts the journey from the farms to your fork. And rustic grub is, indeed, what you get - McNeela loves the unctuous country tastes of honey-roasted duck, and game terrine, and salt and pepper sprats with lemon mayonnaise, and Galway goat's cheese pizza, and kale and scallion mash - but the self-deprecatory term “grub” doesn't hide the skill in this cooking and pizza making, the deep rooted origins of Ms McNeela's cooking style, honed by mentors such as her Mum, who brought up the family on a self-sufficient farm. It comes as no surprise that Ms McNella is a Slow Food stalwart and, indeed, chair of Slow Food Galway, for here is a cook who practices what she preaches, a chef whose allotment flourishes in the aptly named Merlin Woods.