Wild Atlantic Way
New and Unmissable Destinations on The Wild Atlantic Way
The Wild Atlantic Way has created its own feedback loop.
The route gives off an energy that creates new openings for food practitioners. If you know that people will travel the WAW, then siting your food business on or adjacent to the route gives you access to these curious, hungry travellers. They come, so you build it. New places keep appearing, year after year, season after season, and so the meshwork of of the WAW deepens each year.
Over the course of writing and up-dating six editions of our book, Wild Atlantic Way: Where to Eat and Stay, with an updated reprint just released, we have tried to document and describe the positive energy of this feedback loop.
This dynamic energy is curious, because a lot of the WAW is set in remote and marginal land – the West Cork peninsulas; the wilds of north Donegal; the reaches of north Mayo. Yet the success of the coastal route has created maverick hospitality practitioners, cooks and bakers and food cart souls working her‘n’him places, who knock themselves out with hard work during the season, then repair and relax in the long winters.
Our own orientation on the WAW has changed since the first books, when we described the route from north to south. The latest editions now begin in Kinsale, and voyage north all the way to Muff. Whether you travel the route wholesale or piecemeal, the journey has a karma that is fed by good food people. The following are some of the newest arrivals.
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