Home 2018-02-02T13:13:46+00:00


NEW Tapestry of Light

Tina Claffey is a nature photographer with a love for Ireland’s bogs and wetlands. Her stunningly beautiful images reveal the commonplace as something new and exotic. For almost 10 years, she lived and worked in pristine wilderness areas in Botswana, and this experience awakened an appreciation of the natural world of her home country. Tina’s observations and unique perspective of the flora and fauna of the unspoilt raised bogs and wet woodlands of the Irish midlands are celebrated in her new book Tapestry of Light – Ireland’s bogs and wetlands as never seen before.

This hard back, 156 page, highly illustrated and beautifully designed book will be a quality gift for corporate and private exchange and will ensure that the receiver will never view the boglands in quite the same way again.

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In all bookshops now


Shortlisted in the Best Seafood Cookbook in the World category in the Gourmand World Cookbook Awards 2018.

NEW Oyster Gastronomy

Oyster Gastronomy from two World Gourmand Award-winning food writers
Máirín Uí Chomáin & Michael O’Meara, was launched at the Clarenbridge Oyster Festival on Sunday, 8th October by Richard Donnelly, Aquaculture Business Planning Manager with BIM.

Richard Corrigan, chef /patron of Bentley’s Oyster Bar & Grill, London and Virginia Park Lodge, Co Cavan. describes Oyster Gastronomy as ‘a worthy tribute to this fabulous delicacy’ as well as doing ‘a wonderful job of demystifying the oyster as well as highlighting its incredible versatility’.

It’s a must-have for every serious oyster lover – whether just to have a new accompaniment to your oysters au naturel or a more complex recipe for barbecued, grilled or roasted oyster. As Máirín writes in her introduction ‘can I entice you to be a little more venturesome?’ Oysters are very versatile in their culinary uses and in these health-conscious times, the oyster remains an excellent source of zinc, iron, calcium and selenium as well as vitamins A and B making it a low-fat, highly nutritious and healthy food.  And, of course, its sexy.

Oyster Gastronomy contains over 100 recipes featuring this exceptional seafood accompanied by stunning photography by Walter Pfeiffer and Michael O’Meara.

Award-winning food-writer Máirín Uí Chomáin and award-winning chef/author/photographer Michael O’Meara team up to offer a fresh take on today’s oyster gastronomy.  They use their extensive knowledge, love and enthusiasm for the all things marine to do homage to the wonderfully versatile oyster.

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NEW Connemara & Aran

Connemara & Aran is the follow-up to Walter Pfeiffer’s very successful book Connemara & Beyond. Full colour throughout with a new collection of evocative and stunning photographs of Connemara, south Mayo and the Aran Islands, with landscapes like no other and here is the book to match it. The book also includes poetry by highly acclaimed Irish writers both established and emerging poets with strong association to and with Connemara. They are Eva Bourke, Moya Cannon, Michael Coady, Eamon Grennan, Josie Guairim, Joan McBreen, Máire Áine Ní Dhireáin and Mary O’Malley.
Foreword by archaeologist Michael Gibbons.

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NEW Letterfrack Poetry Trail Book & CD

A book to prompt a stroll or a keepsake from the Letterfrack Poetry Trail.

The Letterfrack Poetry Trail book and CD was launched on June 4th 2017 by poet Theo Dorgan, during Conamara Bog Week (May 28th – June 5th).

Available to buy here online or in local bookshops.

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– Browse Our Collection –

Best Seafood Cookbook in the World!

Michael O’Meara’s Sea Gastronomy published by Artisan House won Best Seafood Cookbook in the World in the Gourmand World Cookbook Awards 2016.



SEA Gastronomy

Fish & Shelfish of the North Atlantic

A comprehensive culinary companion
by author/photographer Michael O’Meara,
Oscars Seafood Bistro, Galway.

Regular hardback edition SOLD OUT
440 pages, 220 recipes
120 fish and shellfish species
380 colour images

Special limited hardback edition €55
only 250 copies with an original photographic print, signed, dated & numbered by chef Michael O’Meara.

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