Aisling and Jonathan are the owners of the Hungry Monk. It was always Aislings dream to have her own restaurant. She studied culinary arts in nearby Galway before working abroad. She worked in a Kosher Bakery in Boston and also travelled to Japan for a year to work in a kitchen there.
Jonathan’s background started front of house, working in restaurants in Spain, Chicago and Tokyo. He returned to study culinary arts in Galway and worked as a chef in Ireland prior to taking over the Hungry Monk.
“Sourced Locally, Served Lovingly” is our motto.
The restaurant sits right on the border of Galway and Mayo and it is there where we source most of our produce. Locally smoked salmon from the nearby village of Corn a Mona, Beef and Pork from Kelly’s of Newport, Coffee roasted in Westport, bottled water from the nearby hills of Tourmaceady, shellfish from Killary Harbour and fish such as Hake and Mackerel from Galway Bay.
By sourcing locally, we can ensure quality, support local producers and showcase to the very finest produce our region has to offer. Our food is simply prepared and presented as we like the let the produce do the talking.
Our menus are small and uncomplicated as we can focus on keep the food as fresh and tasty as possible. Lastly, our cafe is small and simple and we pride ourselves on giving a welcome and good old fashioned Irish hospitality to all our guests.