Harry’s Restaurant has been getting rave reviews and much-deserved plaudits of late. Run by Donal Doherty, the restaurant is bucking the recessionary trend by attracting people in their droves to the remote Inishowen peninsula in Donegal. How are they doing it?
Harry’s Restaurant has been getting rave reviews and much-deserved plaudits of late. Run by Donal Doherty, the restaurant is bucking the recessionary trend by attracting people in their droves to the remote Inishowen peninsula in Donegal. How are they doing it? By serving only the freshest, local and seasonal produce, and by growing their own grub. “We had good local sources for some summer salads, herbs, root vegetables and potatoes, but outside that we were reliant largely on imports,” says Doherty.
Doherty turned to GIY for help. In late 2010 he established GIY Inishowen and based the fledgling group at the restaurant. Inspired by the GIY group, Doherty worked to convert a neighbour’s disused walled garden in to a thriving vegetable garden for the restaurant. “Linking up with GIY networked us into a community of growers and sparked ideas on how we could develop a kitchen garden. We are nearly self sufficient already in salads and herbs.”
The garden has yielded produce that they can’t source locally such as tomatoes, celery, cabbage, beans, peas and albino beetroot. “In the summer months, every salad and vegetable right down to the purees and flowers on the plate will be coming out of the garden.” His advice for peers in the industry? “At the very least restaurants should consider having a herb patch. I know our herb bill alone ran in to thousands last year. I’d say give it a try.”
Doherty also believes that there is a unexpected side benefit to the project which busy restaurateurs will appreciate. “It doesn’t feel like work,” he says. “It’s almost an escape and a great space in which to relax and work. Getting boxes of the tastiest and freshest produce every week is a bonus!”
Source: GIY Ireland
