Meet the Armagh-born chef who revolutionised food in a historic West Cork hotel
Eddie Attwell with some of the food grown in the polytunnels on the grounds of the Eccles Hotel in Glengarriff. Picture: Emma Jervis
Following chef Eddie Attwell through polytunnels to explore herbs, vegetables and other GIY delights, it strikes me that after hundreds of years in business the Eccles Hotel is certainly not stuck in the past, though it is glancing back to stride forward when it comes to sustainability.
The landmark four-star hotel in Glengarriff, West Cork overlooks the breathtaking bay and may seem a surprising location for food innovation, but that’s exactly what Armagh-born Attwell has achieved within its storied walls and, most interestingly, in its gardens. The award-winning chef, who honed his craft in two Michelin-starred establishments, is relishing the freedom he has now to grow produce and experiment with the food he prepares in his kitchen.
