Practically every person in Galway knows of Griffin’s Bakery, just at the end of Shop Street where it turns into Quay Street. It is one of the oldest continuously running businesses in the city, dating back to 1876, and to the Griffins’ credit the façade of the building has not changed much over the 100-plus years. The building is medieval and dates back 500 years. A Saturday morning visit to Griffin’s is for many Galwegians an integral part of the weekend and it is not unusual to see a queue at the door, particularly at Christmas.
The breads have rightly been famous throughout the years and my particular favourite is the sourdough bread. Griffin’s has now developed the other rooms in the building into tearooms. You can sit down in one of the many tea rooms, both downstairs and upstairs, and order from a selection of pastries, sandwiches, wraps, bagels, and sourdough bap melts.
What many people may not know is that Griffin’s serves a selection of pizzas from 12 noon until late (about 10pm ), seven days a week. The pizzas are all 12” and made with a unique dough. The dough is a combination of Francisco sourdough and Griffin’s own sourdough, making for a very thin crispy base. I sampled the vegetarian with toppings of red onion, peppers, fresh tomatoes, and mushrooms, and my guest had the gluten free chicken pizza. Both were very good, however the gluten free does not have as thin and crispy a base. There was a good size bowl of freshly grated parmesan cheese and a bowl of chilli oil on the side. While we enjoyed our pizza we were being watched over by a fairly large Child of Prague in the window — not something you see in many restaurants these days.
If you fancy a snack or a pizza in a relaxed setting it is a very convenient place to stop. Griffin’s supports the Irish language with the menu in both Irish and English. Finally, I have to comment on the service, it was excellent.
Portumna Forest picnic on September 12
National Organic Week is from September 13 to 19, and one of the many events taking place to celebrate this is a slow food picnic in Portumna Forest Park on Sunday September 12 from 12 noon to 4pm, which is free. It is organised by the ICSA, Irish Organic Farmers’ and Growers’ Association, and the Galway branch of the Slow Food Association. So what is happening there? And how do you find it?
There will be several local organic food growers with displays as well as spit roasts, barbecue, face painting, cycling trails, forest walks, the agriaware mobile farm, and I believe there will be a big homemade clay oven cooking pizzas. To get to Portumna you head from Loughrea towards Ballinasloe on the old road to Dublin (N6 ), take the right turn signposted Portumna, Lough Derg, and it is about a 15 to 20 minute drive. Portumna Forest is on the outskirts of the town and I am it sure will be signposted.
The Galway branch of Slow Food (called a convivium ) will be there and although you may have heard of the Slow Food Association this would be a good opportunity to find out more. The Slow Food Association worldwide has 100,000 members in 132 countries and is a non-profit, eco-gastronomic, organisation that was founded in 1989. The eco-gastronomy concept is the basis of its philosophy and is recognition of the strong connections between plate and planet earth. The organisation’s aims are good, clean, and fair food that should taste good and be produced in a way that does not harm the environment. Two of the high profile members you may know are Darina Allen and Jamie Oliver.
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