The Marker Hotel Introduces BubbleClaws – A Perfect Pairing of Champagne & Flame Grilled Blue Lobster
The Marker Hotel on Grand Canal Square has introduced BubbleClaws, for lobster and champagne lovers at its award-winning Brasserie this summer.
Designed for two, The Marker Hotel’s BubbleClaws will include a bottle of Ayala champagne, flame grilled blue lobster, heirloom tomato salad, summer truffle & parmesan fries, garlic & black pepper crème fraiche priced €120.
The Marker Hotel has teamed up with Mayo fisherman Stephen McHale from the village of Belderrig where the deep blue Atlantic waters provide the perfect environmental conditions for Blue Lobsters. The cold water temperatures ensure the lobsters grow slowly in their wild natural environment resulting in a delicious sweet and highly nutritious meat. Stephen uses traditional pots which you can see dotted along the North Mayo coastline. Pot fishing is a sustainable and environmentally friendly and allowing or the selection of the best lobsters.
Speaking about the introduction of BubbleClaws to The Maker Hotel Brasserie, Executive Chef Gareth Mullins said, “Pairing great Irish Shellfish with Champagne brings together world class food and drink – a perfect marriage of taste between Ireland and France! I am constantly keeping on top of trends and want to champion home-grown Irish Suppliers and BubbleClaws is a perfect example of this.”
Fisherman Stephen McHale added, “The vast majority of the lobsters fished in this area are exported to Spain and France. Working closely with Gareth and his team at The Marker Hotel allows us to bring the very best of Irish food directly to the restaurant and its diners. It also ensures the viability of local jobs and a brighter sustainable future for the small scale fishermen of North Mayo and this we really appreciate.”
BubbleClaws is available until August 27th, served in the Brasserie for dinner (closed Sundays and Mondays). To book email firstname.lastname@example.org or call 016875104.
Follow The Marker on Twitter @TheMarkerHotel and join this crustacean conversation using the hashtag #BubbleClaws.