The Gourmet Greenway celebrates its second birthday today by launching Ireland's first-ever Spaghetti Western.

Once Upon A Time in Mayo is a five-minute spoof western in the style of cult classic “Once Upon a Time in the West” and the cast of five are local Gourmet Greenway members who star as American cowboys. They are: Ollie O’Regan (Head Chef, Mulranny Park Hotel), Dermot Madigan (General Manager, Mulranny Park Hotel) , Andrew Pelham Burn (Carrowholly Cheese), Sean Kelly (Kelly Butchers) and James McDermott (Murrevagh Honey).

Conceived and developed by Midas PR and produced by Jump Films for Mulranny Park, the movie was shot over two days in Mulranny and along the Great Western Greenway with Clew Bay as the backdrop. Social media will play a key role in bringing the film short – and Mayo’s tourism and food offering - to a growing international audience. Watch it here

The launch of Once Upon a Time in Mayo coincides with the announcement of three new Gourmet Greenway members: The Blue Bicycle Tearooms, Newport; Westport chocolatier Marlene’s Chocolate Haven and Furnace-based jams, relishes and sauces producer A Taste of Days Gone By.

The now 15-member Gourmet Greenway Trail represents some of the most distinguished food producers and providers in the country, all of which share a common philosophy of using seasonal, local and artisan produce. The other members are: Kelly’s Butchers, Keem Bay Fish Products, Murrevagh Honey, Carrowholly Cheese, Curran Blue Trout Farm Croagh Patrick Seafoods and The Greenway Farm as well as hospitality providers Mulranny Park Hotel, An Port Mor, Newport House, Rua and Café Rua andNewport’s Grainne Uaile.

“What you’re seeing in Once Upon a Time in Mayo are local characters and serious food producers as you’ve never seen them before”, commented Dermot Madigan, general manager, Mulranny Park Hotel, developers of the Gourmet Greenway trail.

“Although the content is light hearted, the message is serious. We’re collaborating as a community of producers and providers to push the envelope and bring our food and hospitality credentials and values to as wide an audience as possible”, he added.


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