Frankie Mallon’s style of cooking is best described as modern Irish
He loves big, robust, earthy flavours and his fortes are meat and seafood. He has wanted to cook for a living since tasting fresh eels he caught from Lough Neagh while staying at his grandmother’s house as a child. He learned how to skin those eels at the age of 8 and devoured them straight from the pan.
He’s worked his way up through the ranks in kitchens in such as Paul Rankin’s Roscoff’s; the Tara Hotel in London’s Kensington; the Bahnhof Buffet in Bern, Switzerland and Cap Vernet in Paris.
Taste the Wild Atlantic Way at Frankie Mallon’s multi award winning restaurant in the beautiful coastal town of Westport, Co. Mayo.
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