‘Hooked’ restaurant in Sligo is a new venture from Anthony Gray past president of the RAI and Chairman of the Sligo Food Trail, well known for his award winning Eala Bhán Restaurant, and is located just down the street on Rockwood Parade.
“Hooked is a very personal venture for me”, said Anthony Gray, “It represents both my family history and a little slice of traditional Sligo history too. It’s a different style of informal dining which effortlessly combines excellent food and quality service with style. Eilish and myself have really enjoyed developing the menu with our Head Chef Joe McGlynn who worked with us in Eala Bhán some years ago”.
Hooked is inspired by the traditional butcher’s shop which Anthony’s father Joe had in Sligo for many years. Joe Gray supplied the town with handmade award winning products and Anthony wanted to incorporate a piece of his family history in this exciting new venture. Indeed the name itself comes from the old meat hooks used in the shop. Some of the old favourites from Joe Gray’s shop have been faithfully recreated and appear on the menu.
The eclectic interior includes the old butchers block from Joe Gray’s shop incorporated into the bar, the traditional weighing scales and ‘meat memorabilia’ as well as a full size wooden boat suspended from the ceiling. There is something to attract the eye in every corner of this beautifully designed space. It’s a total contrast to the sparse interiors so common on high streets. Even the ladies and gents ‘conveniences’ have a quirky flair to them.
The informal menu has a strong focus on freshness and quality. Head Chef Joseph McGlynn sources as much as possible locally and likes to use organic produce. Supplier names like Mammy Johnston’s, Ballisodare Free Range Eggs, Sligo LETS Organics, Le Fournil and Kelly’s of Newport speak for themselves. Joe is an exciting young chef with a remarkable talent coupled with flair and enthusiasm. He has trained and worked with some of the most influential chefs in the country and has competed for Ireland in Culinary Arts. Joe worked with luminaries Paul Flynn and Stephen Tuohy at The Tannery in Dungarvan where he rose to the position of Head Chef. He also worked in Waterford Castle and Golf Resort with Michael Thomas, and trained in Harvey’s Point under Paul Montgomery. Speaking of his time at The Tannery, Joe said, "They have both grounded me in the basics of French cuisine and opened my eyes to the use of quality Irish ingredients in original and imaginative dishes".