The award-winning team at Blackrock Cottage in Salthill are celebrating another success after scooping the ‘Best Contemporary Irish Cuisine’ accolade at the regional finals of the ‘Restaurant of Ireland’ awards recently.
The popular restaurant was named ‘Best Restaurant in Galway’ last year and this latest award is further recognition of Blackrock Cottage’s commitment to culinary excellence.
“We’re absolutely thrilled with this award, it’s brilliant, a salute to what we’re doing here,” said chef Michael McManus. “But we’re only really getting going, the best is yet to come!
“We’re living in a new age of cooking now, it’s not strictly ‘fine dining’ anymore.
“A bit like life itself, cooking has had to become more casual and be more ‘people friendly’ while also remaining interesting at the same time.

“We are very conscious of sustainability here at the Cottage, and that means making sure that every ingredient gets used and that we are smart with how we cook.”

Michael also paid tribute to Blackrock Cottage’s suppliers, and explained how the restaurant’s location along the Wild Atlantic Way informs the menus on a daily basis.
“We source locally and we keep it fresh,” he said.

“Everything from our fish coming in from Four Leaf Clover to Morgan Maguire Meats that do the rib-eye or Gilligan’s Beef Farm for the cote de boeuf, everything gets good feedback from customers.
“We make the food sing, but the quality of what we’re working with means that we can get the best out of it.”
“We try to replicate our surroundings and our location within the food,” he added.
“We keep it special by keeping it simple.

“We change the lunch menu daily, the dinner menu changes often enough as well, because we like to try and keep on top of the seasons.

“When the weather is good, everything has to be lively, light, fresh and zingy.
“In colder weather, we’re looking for warmer, heavier food. We work with the seasons.
“We like to blend things together and keep it fresh.”

Blackrock Cottage’s General Manager, Mathieu Teulier, who accepted this latest award on behalf of the team, also paid tribute to everyone who contributed to the success.
“We work hard and always try to do our best for everyone who supports us.

“This award is very special because we are passionate about using local produce and our team in the kitchen then work their magic with it.

“The menu we try to create is what we feel people want,” he added.
“We mix the menu up every so often but sometimes the biggest problem is finding something to take off, because everything is so popular! But it’s a great problem to have.”

Blackrock Cottage is open for dinner on Friday and Saturday evening from 6pm and will also be serving evening dinner on Thursdays from May 1st.