west cork food

Widely acknowledged as the foodie capital of Ireland, West Cork has a reputation as a centre of excellence for artisan food producers, creating everything from specialist farmhouse cheeses to organic vegetables; Ireland’s finest smoked fish; free-range eggs; chicken, pork and beef; traditionally cured charcuterie; locally produced honey, preserves and relishes; and much, much more.

Supporting these producers and sourcing, preparing and serving local produce from the seas and the countryside of West Cork is a passion for Head Chef Alex Petit.

The Celtic Ross Menus are packed full of fresh, seasonal and local artisan produce. Our beef is from Mc Carthy meats in Cork City. Our Pork Belly is from Willie & Avril Allshire, of the multi-award winning Rosscarbery Recipes. Our Fish is landed fresh from the sea every day at the ports of Union Hall, Baltimore and Schull, and delivered daily from Peter Shanahan of the Seafood Deli, Rosscarbery, and The Fish Station, Skibbereen.

Locally sourced, expertly prepared, utterly delicious