Garry Stafford Lyons Cafe - The Archetype Coffee House
We recently caught up with Gary Stafford from Lyons and asked him about the current challenges he and his team faces. “I suppose with all the current challenges in the hospitality industry, including fresh produce shortages and supply difficulties, we find now more than ever the importance of supporting local producers.” We ask about the specific challenges and Gary said: The industries past over reliance on for example “Mediterranean sourced vegetables” has created its own challenges.” What is he doing to overcome that, we ask: “Supporting local and adapting to in season local produce for example, carrots, parsnips, young cabbage, cauliflower, spring onions, leeks, fennel, snap peas, asparagus, artichoke. The customer appreciates it more and it’s this more home grown approach we see as the “pleasing factor” with our clientele.”
Lyons was always classic and under the stewardship of Gary has established a reputation for fabulous food with a great service - timeless!
Their salad bar is legendary, their sourdough breads are exceptional, their desserts to die for and the breakfast and lunchtime menu offers great quality, featuring Irish and local and organic ingredients for an affordable price. And it shows, as many locals come here regularly.
Gary Stafford’s Lyons Café is one of the jewels of Sligo town, the archetypical café that every town and city needs. According to our sources it is Sligo’s oldest restaurant and probably one of the oldest cafes in the country. Lyons opened in 1920 and the new Café opened in March 1926 and has been a Sligo institution ever since. Even today it has kept its old world charm, where the just refurbished chairs, hand made in the former Czechoslovakia, are on the cafe floor since it opened.
A visiting journalist recently compared it to the old Bewleys in Dublin and said: There is no equivalent to Lyons in our capital city and it is the poorer for it.
Gary Stafford took over in 2002. “ I really liked the idea of a day-time café”, he says and since then Lyons has earned a dedicated following of customers who trust them. Locals love Gary’s cooking. “He is really good!” is one of the most understated compliments we here often.
Their salad bar has become legendary and Gary has shared some of these recipes as well as others in two Lyons Café cookbooks.
Although they baked their own breads from the very beginning Gary opened a bakery, Lyons Bakeshop, in 2013 producing outstanding sourdough breads, cakes and extraordinary pastries.
Since Gary took over in 2002 he and his 30 strong team have created a space where people come for a break, for lunch, for a cup of tea or coffee during a shopping trip and most of all to catch up with friends and while away time. Gary takes local ingredients and turns them into authentic dishes and the salad bar has become legendary.
Gary Stafford’s favourite food is Japanese and Arabic cuisine, (his favourite drink is Gin and tonic) and it shines through in the menu. Working abroad in France and the Middle East Gary’s team consisted of a Syrian and an Egyptian chef, as well as two Filipinos and a Japanese chef. Gary’s kitchen was also his classroom, where he learned about spices, marinades, pastes and new approaches to food. You can nearly guess that his favourite vegetables are long stem broccoli and aubergine.
Gary has two cookbooks to his name: Lyons Café – The Recipes (2012) and Lyons Café – cookbook two (2015).
Lyons Café and bakeshop has featured on all our Sligo Food Tours to date.
Here is Gary Stafford uncovered
What is your favourite food? Japanese and Arabic cuisine. When it comes to vegetables I love long stem broccoli and aubergines.
Finish the sentence: A chef is the creative link between farm and fork.
The country you travel for food: Predominantly Mediterranean France for its classical style.
Three things you always have in your larder/fridge? Proper butter, ribeye steak and spices (cumin, turmeric, sea salt and pepper). Ok, that’s six, but spices make the difference.
What is your most used gadget? Mandoline, for it’s versatility.
Do you read cookbooks and which one do you come back to? Anything by Rick Stein and Yotam Ottolenghi.
Who is your inspiration (not necessarily from the food world): Again Rick Stein. No ego, he lets the ingredients speak.
What are you currently listening to? Arctic Monkeys and 21 Pilots.
Something people don’t know about you? I ski and my skiing improves after a Jaegermeister.
What will be hot in 2023? ? I believe we see an emphasis on quick & fresh street food style-cooking based on local supply, created and crafted by local talent. People will value the “local” element to be as important as it’s ever been.
