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“West Cork as a region has become synonymous with a lifestyle that embraces the pleasures of life whilst at the same time pursuing an ethnic, excellence, integrity and innovation,” writes Ivan McCutcheon of West Cork Leader Co-op in his introduction to a taste of West Cork.

The guide has been developed in conjunction with Fáilte Ireland as part of a comprehensive training programme for local tourism establishments. Chef Rory Morahan, who honed his skills in some of the world’s finest kitchens, created the recipes using local produce from the West Cork area where many of the most passionate artisan food producers are based.

West Cork, in the vanguard of Ireland’s culinary revolution, provides more choice than virtually any other area in the country. What a joy to find a breakfast of Macroom oatmeal, Ummera or Gubeen bacon, plump sausages from Martin Carey, Fingal Ferguson or Stauntons, traditional black and white puddings from local butchers. Mushrooms from Fran Frazier, cured meats from Frank Kraychek. Smoked fish from Ummera or Woodcock Smokery.