Sustainable Restaurant
Part of living the Lagom lifestyle is living in harmony with your surroundings. This ethos plays into building a more sustainable restaurant. The Lagom restaurant team work towards sustainability by creating menus that change as the seasons do, using ingredients that are grown and produced locally, reflecting the terroir in our cooking. Our local producers and suppliers work with us to ensure produce is sustainable and delivered efficiently. Systems are in place in the kitchen to ensure minimal waste. Our energy partners supply 100% renewable electricity, we mainly use locally made crockery and Valentia slate and the restaurant interior has locally grown birch as a key reflection of our surroundings.
“Living in harmony with your surroundings, feeding oneself from what is living in your surroundings, ‘not too little, not too much, just right’. ”
Local food suppliers and producers
Roger O’Sullivan butchers, The Square Kenmare (local lamb, beef, Sneem Black pudding, pork sausages)
Paudie Randles butchers, Main Street Kenmare (local lamb and beef)
Beara Belties, Belted Galloway herd, Tuosist, Beara Peninsula
Kells Bay Cheese, handmade at Kells Bay, Ring of Kerry from Rare Breed Kerry Cow Milk
St. Tola Goat’s cheese, Co. Clare
Whitethorn Farm, Organic fruit and vegetable grower Billy Clifford, Kenmare
Glenbeigh mussels (via Star Seafoods)
Glenilen Farm cultured butter
Spillane Seafoods (sourcing from Union Hall and Dingle)
Wild Side charcuterie (based in Annascaul, in Kenmare on Wednesday market day)
Ferriter’s vegetables / Fenit fruit and vegetables