food provenance for ely’s restaurants
– we care about local, seasonal food.
Our food’s provenance is simple. We have always focused on the importance of provenance which is reflected in our menus. All of our beef, pork and lamb is sourced through ely’s organic family farm in the Burren, Co. Clare. The community of our artisan producers and suppliers enhance the quality of our food experience.
food – we know its seed, breed and generation
Fresh from pasture to plate.
The very best organic dry-aged beef is hand reared on our own family farm in The Burren, Co. Clare. So is the organic pork. We have our neighbours, Cheryl & Patrick McCormack, to thank for our ‘Craggy Island’ Burren lamb, and our superb, non-organic dry-aged beef comes from Trim, Co. Meath – take a bow Danny Coogan. Using local produce, supporting local farmers and minimizing our carbon footprint.
We know what you’ll be eating this season.
Matthew Carrick, second generation market gardener, sources all of our local fruit and vegetables, ensuring the freshest of seasonal Irish produce. Grown in north County Dublin, within shouting distance of our two restaurants, Matthew makes sure the fruits and vegetables we require are planted in sync with nature and picked fresh when naturally in season.This way the very best seasonal produce gets to you direct from field to plate.
All our desserts, pastries and our famous Guinness bread is made in-house, and we are very proud of our monthly showcase of what we believe to be the best Irish cheeses.So what you order is the freshest and best quality produce to your table.
By using seasonal Irish fish, landed by Irish boats, we help to protect Irish fish stocks whilst supporting Irish fishing. By using seasonal fish we offer you a wider variety of more ethically sourced, sustainable seafood and still keep it delicious. This way we can highlight the flavours and textures of wonderful seasonal fish complemented by a lightness of touch from our chefs. Fresh to your table from sea to service.
Since 1999 we have developed strong relationships with some fabulous wine importers and we take great pride in being able to offer you the best wines from artisan winemakers across the globe. Together we have compiled multi-award winning wine lists to match food and palate. Our international, multiple award winning book ‘the wine and food of ely through the seasons’ illustrates our food philosophy and how we aim to match food with wine.
When we sat down with our executive head chef, Ryan Stringer, to design a kids menu, he came up with a pretty good idea. “Why not offer kids the same menu as we offer mums and dads. Just halve the portions and charge half the price.” The logic was simple: “The food’s locally sourced, fresh and delicious, and a half portion means happy faces and empty plates.” The meeting lasted, oh, about three minutes.
Mmmm desserts. Our pastry chef, Dinesh, has brought a host of new flavours to ely; from his peanut butter & chocolate doughnuts, his gluten-free matcha tea macaroons to his 70% chocolate and caramel tart. All our desserts, pastries and Guinness bread is made in-house, our cheese is selected on a monthly basis and we proudly showcase the best in Irish cheeses. All this goes to ensure the freshest and most exciting desserts for all those with sweet (or savoury) tooth.
At ely we have always held the view that our staff are our most important asset. Through an innovative, multi-tiered European training programme called Optimus, in conjunction with Fáilte Ireland, all the staff at ely aspire to be the very best they can be throughout our two ely venues. We also hold our own in-house food and wine training courses. So less of the, “Who’s the steak medium rare?” and more of the “May I do anything else for you?”