The term ‘brunch’ is of course a portmanteau of breakfast and lunch and is thought to have originated in England in the late 19th century as a student slang term. It became popular in the late 1930s because movie stars and celebrities and the wealthy taking transcontinental train rides in America stopped off in Chicago for a late morning meal.
More recently it is a favourite of those who may have partied on Saturday night, like to sleep in on a Sunday morning, read the newspapers, and take a walk to a local restaurant for some casual food.
Convention is turned on its head in Maxwells as starters can include a mimosa, pancakes with lemon curd, organic porridge, or a bloody Mary. Eggs are a great brunch staple, and you can choose from eggs Florentine or Benedict, or French toast with bacon and maple syrup. Other options include Caesar salad, steak and club sandwiches, and fish chowder. The favourites section includes Irish breakfast, Buffalo wings, fish and chips, and steakburgers. Eat as little or as much as you like. All that with a nice cup of hot chocolate, espresso coffee, or a glass of wine. At brunch anything goes.
As the tourist season draws to a close Maxwells’ band of local customers is growing steadily. The culinary team, led by chef Colette Grealish, have built great relationships with the suppliers of Galway’s finest ingredients including freshly baked baguettes and ciabatta, organic smoked salmon, trout, and mackerel from the Burren Smokehouse, great cheese from St Tolas in Ennistymon, and the best of seafood from Ali’s Fish Shop.
