Gourmet Parlour Sligo - Locally sourced, locally made!
“Working with food is our passion and a vocation! We love working with ever changing ingredients combinations . There is always something new to learn, but it’s also very hard work.” (Catherine left, Annette right)
The Gourmet Parlour is one of a few food standout food enterprises in Sligo, spanning now more than 30 years in business. “The aching willingness to please and the finesse of their work from bread to ice-cream, from patisserie to pates, from chutneys to quiches has made them an essential addition to Sligo’s quality- driven food culture.” is how John and Sally McKenna describe the Gourmet Parlour in their guide in 1993.
We still remember the “tasty and nutritious hot-pot for lunch with the best local ingredients”, Catherine and Annette prepared on the 30th of April at the first Northwest Festival of Fine Food in 1994. In later years their scones, apple tart and the carrot cake became staples for special occasions in the Wieland household. We believe Demian, our youngest, flew through his Leaving Cert preparations thanks to the “Gourmet” sandwiches for lunch!
The Beginning
The first idea of opening what was to become the Gourmet Parlour was conceived at high altitude. “We met in Ballymaloe and then took a job running a large ski chalet in the French alps cooking all meals for our guests”, remembers Catherine Farrell, who had studied hotel management in Cathal Bruagha street, before working in Ballymaloe house. There she met Annette Burke, who had trained at Ballymaloe cookery school and was working with Myrtle and Darina Allen. “Inspired by our experience in the Alps and the ethos of Ballymaloe we decided to open our business when we returned to Ireland” tells Catherine. “We were passionate about food, loved cooking and felt there was a market for what we wanted to produce and we wanted to make a career from it”, adds Annette.
Gourmet Parlour Opening 1990
They opened Gourmet Parlour in 1990 in No. 10 Johns street, living upstairs. When their customer base grew they moved to the current premises in Bridge Street five years later. They employ twenty staff between full-time and part-time between the shop in Sligo and the Cafe in Colloney. Asked about the impact of the Covid pandemic Catherine says: “It was devastating in March 2020, but because we are in business so long and have a loyal customer base we were luckier than most. We adapted and adjusted our produce and because Bridge street is a ‘take away’ shop we were able to keep going and worked hard to keep afloat . Our Coffee shop in Collooney struggled as it’s a place to sit and eat, but now it is as busy as ever, especially at lunch time”. As we experience on a recent visit there.
Locally sourced, locally made
“All our food, everything we sell in our shop, is freshly made in our kitchen on the premises”, explains Catherine and Annette adds: “We use simple classic recipes and traditional methods of cooking and baking.” They both highlight the fact that good natural ingredients from local producers are key to what they do, creating delicious and tasty food. They use Benbulben farm free range eggs, buttermilk and cream from Connacht Gold Dairies, meat from Clarke’s butchers and Quality meats butchers in Sligo, free range pork from Andarl Pork Galway, spices, seeds and Gluten free ingredients are sourced from Tir na Nog , organic vegetables, salad and herbs are from Croghan Gardens near Boyle and The Organic Centre Rossinver and free range duck from Ken Moffitt.
It is difficult to pick a signature dish, because there are so many exciting and popular ones, like the quiches and vegetable lasagne. On our Sligo Food Tours we did promote the outstanding soda bread and probably the best carrot cake around! The Gourmet Parlour is also one of the the best catering business in town when it comes to special occasions big and small.
The classic carrot cake with tasty cream cheese icing and chopped walnuts. Perfect as a treat with a cup of tea over the weekend.
Here is Catherine Farrell uncovered
What is your favourite food? I just can’t pick only one. There are so many delicious foods I love: vegetables, chocolate, cakes, cheeses, duck, lamb and fish.
Finish the sentence: A chef is passionate about good ingredients.
The country you travel for food: France
Three things you always have in your larder/fridge? Flour, herbs & spices, cheese
What is your most used gadget? Hand blender and kitchen aid food mixer. Mobile phone is a must.
Do you read cookbooks and which one do you come back to? Yes, all the time for ideas and inspiration. The Ballymaloe cookery book!
Who is your inspiration (not necessarily from the food world)? Anyone who keeps going despite adversity!
What are you currently listening to? Ed Sheeran, Love music and all kinds pop and classical.
Something people don’t know about you? I have a keen interest in Sport.
What will be hot in 2023? Sharing a meal out with friends with simple good locally produced food .
Here is Annette Burke uncovered
What is your favourite food? Seafood
Finish the sentence: A chef is someone with unique talent to create delicious food.
The country you travel for food: France
Three things you always have in your larder/fridge? Butter, chorizo, french dressing.
What is your most used gadget? Hand Whisk
Do you read cookbooks and which one do you come back to? Yes, Darina Allen Ballymaloe Cookery Course
Who is your inspiration (not necessarily from the food world)? Darina Allen, Jamie Oliver, Katie Taylor & Mary Berry!
What are you currently listening to? Coldplay
Something people don’t know about you? I enjoy cycling.
What will be hot in 2023? Going on holidays!
Some of the Gourmet Parlour Team from left: Annette , Ulrika, Albert , Thomas , Catherine , Tracey , Aimée .
More info on their menu and services
https://gourmetparlour.ie/
https://www.instagram.com/gourmetparlour/?hl=en
https://www.facebook.com/gourmetparlout/