Hello everyone. Welcome back to day 4
of our Irish Road Trip Adventure.
Today we are leaving Galway, heading south
to Cork. Along the way we're going to stop
and check out Galway's famous oyster
culture, but before we leave we're making
one last stop here in Galway City.
When we travel, we love to check out local designers
and get, you know, like a local style
for ourselves. So Fall is coming
It's getting a little bit chilly. So we're going
to head over to a place called the Tweed Project,
and they're basically taking traditional
Irish tweed, re-imagining it,
and coming up with new styles. So
we're going to go over there and check it out
Just down this way. Let's go.
Hey, Alex. Nice to meet you. What is the Tweed Project?
How did it get started?
So...it was a commitment to Irish tweed
and Irish linen, and Irish manufacturing
and creating a collection
that we both admire
in a kind of Margaret Holloway, very
classic and kind of contemporize
the nature of
Irish fashion. The only thing
that has changed is instead of hand looms,
people use electric looms now.
It's still the exact same process
that it has been for generations.
There is a movement within a certain group of people
who are admiring small
well produced clothes,
ethical fashion, slow fashion.
We want to keep it small, you know,
a small atelier making beautiful clothes,
you know, for life.
Well, extremely nice ladies.
Cool shop, and probably one of the prettiest
houses I've ever seen. Unfortunately, they
were out of the style scarf that we were going for,
but no worries, we're going to be doing some more design
content in Dublin. So if we get some style then.
For now it's time to say goodbye to Galway
and head down the coast to search for
oysters.
So we got here. We're at
Moran's oyster cottage, which is in
a 250 year-old thatched house
and is the seventh generation of
people in the family doing
this oyster business. I imagine they do
the oyster business right in front of
us here. It looks like we're in a big kind of
tidal inlet.
It's called Moran's on the Weir. So we're
going to eat some lunch, and then
go harvesting some oysters ourselves, once
the tide drops.
Priorities!
You are the seventh
generation that's been living and working
here, right? That's correct, yeah
It goes back 300 years.
It was a pub.
It was a house on a moor
So Michael, what do we have here today?
We have the oysters, of course, right beside
me here. I'm really excited to have these
the seafood special. This dish
it has a little bit of everything:
prawns, crab, smoked salmon
The brown bread is from the bakery upstairs,
baked fresh everyday. Wild clams,
garlic crab claws
garlic mussels and steamed mussels
just done in a white wine. Very simple
a little bay leaf, garlic butter,
and that's it.
Guys, I'm going to be completely honest
oysters are not my favorite food.
But, these look really good.
I'm going to give it an open mind.
Open mind and an open mouth. Exactly
Here we go
Down the hole.
wow
That was good, man.
Seriously
Silence
This is some Galway gluttony. I'm loving it.
Absolute destruction.
Murder
Oh my gosh. That was insanity.
That was
one of the most
decadent and delicious seafood feast
of my life.
So now we're going to go with Phillip.
He's the manager here. He's going to take us over to the
nearby oyster beds to see just how
this environment makes for such
perfect oyster harvesting.
Nice to meet you. How's it going? good
Nice day for it?
Yeah, it's a nice day. It's dry. So what are we looking for today?
So we're after
I'm going to show you the native oysters here, the native wild
flat oyster. We have the Burren
to the south. We have Connemara
to the north. We have the field of (?)
and the hole lot mixing with the Atlantic
coming in twice a day,
5 meters up and 5 meters down.
Take the oysters themselves and
their filtering up to 11 liters an hour.
4 or 5 years to maturity
So filtering 11 liters an hour, you really have the
essence of the ocean. So you really
have something fantastic when you eat it.
We've got shipments
going to Dubai, to Malaysia
Singapore and across to the other side
then across to Canada.
All right. One more for the road, and then we're down
to county Cork.. 3-2-1-
Cheers, guys.
I'm going to miss this place. We're coming back.
OK, so we've just made a B-line
from Galway down to Cork County,
and we're going to be here for the next three days.
Cork County is
the birthplace of Ireland's
food renaissance.
It's big in the slow food movement. And over the next
couple of days, we're going to explore that.
We're starting tonight in Cork City
and exploring more tomorrow, as well.
So we're going to check into the Isaac's
Motel and have dinner tonight
at their restaurant, the Green Restaurant
We're actually going to have
a 7 course tasting, to be
exact of all the local,
seasonal dishes that they're creating
there, even though we've just had
a seafood feast. That was a couple
hours ago, and we've made room
for dinner. It's like when
we were kids
and our parents had my brother, I said,
" but Mom, Dad.
How are you going to have enough love for
both of us?" They said, "we just make more room."
and I think the same thing for dinner.
How are we going to have more room for that second dinner?
You just make more room.
Just got to Cork. Pulling up to the Hotel Isaacs.
right now. I'm going to go have dinner at the Green's
Restaurant by the waterfall.
Where do we park, is the question?
That is a question I unfortunately
right now cannot answer, Bro.
This is nice
Nice
There's a fat
waterfall in the courtyard ,
and the restaurant's right there.
Well this is amazing. We literally have a table
in this patio with a waterfall
coming right down in the
middle of the city. It's a gorgeous location.
I'm really excited because Cork
is the food capital of Ireland, and we're going
to pop the cork right now with Prosecco and an 8 course
tasting menu. We just
have to forget about all those oysters and clams
and mussels we had for lunch and just
start feasting anew.
I think when we finish this food marathon,
we're probably going to need to run a real
marathon. But, we'll think about that
that later. Later. To three wonderful
days in County Cork.
Sláinte (Cheers, in Irish Gaelic)
This is a little bit of espuma,
like foam. Foam of what?
Lychee, coconut, and milk
Oh.
It's like an explosion in your mouth.
Cider sauce with a
celeriac slaw and cider
jelly and popcorn scratching.
Slowly braised veal
This is a Spanish
Rioja Crianza. Enjoy
Oh, that's great. Well
Salud. Salud, hermano!
"Es demasiado rico por nosotros." (This is too rich for us!)
Hey
That's you. Yeah, that's me.
High five on that.
Delicious. Amazing meal.
Definitely, we were blown away
by the food here in Ireland.
We have great produce. Unbeleivable
Some of the producers,
the vegs they are growing
they are producing are just unbeleivable
It's really, really nice
You're very humble, though.
No, it is true, If you buy
the best ingredients
it's very easy to eat good food.
So we're going to go have a night cap across the street at Sheldon's.
Are you going to join us? Yeah, why not?
Shelbourne's. I don't want to get that wrong
Let's go for it.
So we've had a lot of
Scotch Whisky,
American bourbon. Can you tell us what makes
Irish Whiskey, Irish Whiskey?
Irish Whiskey is special because we make it.
You might notice that whiskey
in Ireland is spelt with an "e"
That's just to differentiate between everyone else that
we're better.
The law in Scotland is that whisky has to be in the barrel
for three years; in Ireland it's three years
and one day, just to show that we do a little bit more.
Our whiskey is generally triple distilled
We don't
we're not as peaty as a Scotch
Irish Whiskey is a lot more accessible to tourist
to drink. I think a lot smoother
and much tastier whiskeys in general.
Is it true you guys have a 96 or 100
something. We have more than 110
different Irish whiskeys. Have you had them all?
I actually am the only person to have them all.. No way
Yeah. How's your liver doing? My liver's
OK. I space them out
I don't drink all the time, but I do like my
whiskey. You grew that moustache for
drinking 100 something whiskeys?
That's the only reason I have my moustache because of whiskey
Well, it's been a really
insane, decadent day and
it's fun. We're going to
sign it out because if not
you have whiskey to drink. We do
Guys, if you like the video, don't forget to give it a thumbs-up,
share it with your friends, and subscribe to Vagabrothers
for travel videos every Tuesday and Thursday
and we'll see you guys tomorrow, food tour
of Cork.
In the meantime, remember to stay curious, keep
exploring, and we'll see you guys
on the road. Sláinte!
Cheers.