All at the Mulranny Park Hotel are delighted to be awarded 2 AA Rosettes for culinary excellence and the hotel’s inclusion in this year’s exclusive McKenna Guides. Touted as the tourism bible, inclusion in the McKenna Guide where to eat on the Wild Atlantic Way and is widely considered as recognition of outstanding quality, accomplishment, attention-to-detail and originality. The signature dish from head chef Chamila Manawatta is a dish of Clew Bay scallops, artichoke puree, glazed pork belly & veal jús who this year became Irish Restaurant Awards "Best Chef In Mayo".
The Guide is full of praise for various aspects of the hotel and states The Mulranny now has chef Chamila Mananwatta in the kitchen, only the third head chef in the history of the Nephin Restaurant. Mr Mananwatta is cooking some seriously lovely food – onion and coriander pakora with curried lentil soup; Gerry Hassett’s oak smoked salmon with red amaranth; Curraun Blue trout with carrot and lemongrass purée; corn-fed chicken stuffed with white pudding and chorizo with crispy poached egg. As with his predecessors, Mr Mananwatta’s food is particularly pretty on the plate – a joy to look at and then a joy to eat. The room is as postcard pretty as the food, and value is exceptional. Elsewhere, the hotel is packed with walkers and cyclists marching through the Great Western Greenway, and manager Dermot Madigan and his team demonstrate at every juncture that they are masters of their art. The Mulranny is one of the jewels of the West Coast, a jewel for the Greenway, a jewel for the Wild Atlantic Way, a place of true Mayo enchantment. - McKennas Guide 2015 “The style and influences would be at home in a restaurant that gets a Michelin star or two" Tom Doorley, Restaurant Critic The Nephin Restaurant opens nightly. Please check with reception for opening times as they will vary during the week due to demand. We look forward to welcoming you..