Frankie Mallon’s style of cooking is best described as modern Irish

FRANKIE MALLON’S love of food started at a young age.

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.

THE CHEF
Frankie has been living in Westport, Co. Mayo for almost three decades now.
In 2009, he opened An Port Mór Restaurant. It’s named after the Irish translation of his hometown of Blackwatertown, Armagh.
Key to what we do is the quality of our ingredients, but the ingredients we use are always top notch

A real taste of the Wild Atlantic Way in Westport

THE CHEF
We’re a modern Irish bistro
“The key to what we do is the quality of our ingredients, but the ingredients we use are always top notch” says Frankie. “The scallops from Clew Bay are the best you can get. I normally just cook them in a hot pan just one or two minutes. Our 38oz Tomahawk steaks just fly out the door and we can serve them with a classic Café de Paris butter and chips. It all starts with the best ingredients.”
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Taste the Wild Atlantic Way at Frankie Mallon’s multi award winning restaurant in the beautiful coastal town of Westport, Co. Mayo.