A proper chair, a proper table I can put my elbows on… I like it nice and simple.”
Our head chef lee Byrne was born in Dublin but spent most of his life traveling the world, from his schooling in the Middle East to working all over Europe and America. this has greatly influenced his passion for the culinary arts, lee studied and got his degree in berlin it was here he opened his first restaurant ( The Dubliner named after himself ), he was also one of the first chefs to import quality Irish beef into berlin, two years later he expanded to a second restaurant and cocktail bar ( the Celtic Corner ) outside catering and events management played a huge role in the new business.
In 2007 lee returned to Ireland where he worked in some of the biggest and busiest hotels both as chef and senior manager. After moving around the country lee settled in co. Mayo where he lives with his New York wife and 3 young children , most of his time was spent working as head chef in award winning Flannagans Gastro pub where he helped the team to get multiple restaurant and bar awards .
In 2016 lee joined the team at the Mayfly hotel , bringing his influence on local, free range and organic products. With veronica timlin at his side, 2017 the restaurant “the Cheeky Pig” was born
Farm to Fork in the Heart of Foxford
we welcome everyone for a wonderful experience
Our evening menu is served from 4pm to 10pm.
Try two to three of our small plates per person, add a side and some wine for a perfect evening out!
We have handpicked and sourced all of our ingredients to ensure that you are getting the best produce the West Of Ireland has to offer. We are proud to work with our Food Partners, who are local, mainly artisan suppliers of the highest quality fresh produce and food products from Mayo.
Pan fried Scallops, deep fried Andarl Farm Black Pudding balls
Potato & black eyed pea croquette, butternut squash puree, pickled beetroot
The Cheeky Pig’s Home Cured Whiskey Salmon Pickled cauliflower, dill dressing, lemon drops
Stuffed Yorkshire pudding Guinness brazed pulled pork, horseradish cream
Seafood velute, fresh seasonal shell fish, smoked fish, white fish & prawns
Chef’s Soup of the Evening
Oven Roasted herb & breadcrumb crusted cod, prawn & lemon butter sauce
Chicken roulade, Pan fried speck bacon, roasted beetroot puree, mustard and white wine sauce
Three little Pigs go fishing
Potted ham hock, herb crusted pork fillet, beer battered pig cheeks, buttered scallops, apple puree, balsamic caviar
Cursed Mayo Salmon
Clare island organic salmon, Achill island mussels, garlic cubed potato, brandy butter sauce
Pan fried Duck Breast
Smoked red cabbage, port & wild berry jue, carrot & ginger puree
10oz prime Irish Fillet Steak,
Pepper & whiskey sauce, potato rosti, deep fried breaded tomato
Curried Vegetable Cous Cous
Crumbed Goats Cheese, Lemon & Lime Sheep Yogurt