I love flavours of many wild foods that populate our landscape and shoreline of the West Ireland. Their unique quality pushes me to new creative heights. Take seaweed for example: its umami rich saline quality complements many fish dishes on our menu. In their raw states, I can’t think of anything nicer than the wonderful sea lettuces that float ashore in the mornings and evenings. Arrow grass is a wild sea grass that tastes of coriander. That’s a beautiful flavour!

I love vinegar too. Acidity is a way of reaching into the flavour of many things. Gorse, wild garlic, and elderflower: we pickle all their flowers.

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JP McMahon, Aniar (Galway, Ireland)

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