A highly regarded Connemara seafood truck is planning to make waves this summer thanks to a €63,000 investment supported by Bord Iascaigh Mhara (BIM).
Kim Young and Reinaldo Seco, the couple behind the Misunderstood Heron based in Leenaun, are already seeing a boost in business following the investment which has seen them introduce energy and waste efficiencies and new kitchen equipment.
The food truck business in Killary Fjord has become a big hit with both Irish and international visitors, and is renowned for its local seafood dishes and specialty coffee served against the backdrop of the Wild Atlantic Way.
The business has gone from strength to strength with a recent €63,000 investment supported by a €31,700 grant under the Brexit Blue Economy Enterprise Development Scheme, recommended by the Seafood Taskforce.
As well as food, the couple are passionate about the environment and a new state-of-the art bio digestor will see all 85 per cent of its food and packaging waste becoming compost, dramatically reducing waste sent to landfill.
In addition, upgraded facilities have resulted in more cost savings and less environmental impact. In addition, upgraded facilities have resulted in more cost savings and less environmental impact.
“We also added new kitchen equipment which has allowed us to streamline our cooking process and have a higher food output as we were finding it difficult to keep up with the demand during busy periods.
"We are using 100 per cent biodegradable single-use take away packaging and expect to increase our turnover by 6 per cent this year.” Ms Young said.
The Misunderstood Heron is frequently named in Ireland’s top food truck list.
Locally caught fresh seafood tops the menu. “One of the most popular items on the menu are delicious mussels grown in the Killary Fjord, right in front of where are based.
“Our organic smoked salmon is also a big seller and we source from Cornamona Smokehouse and Keem Bay in Achill. Our delicious sourdough bread is from Cornrue in Westport.
"John Joe Faherty in Renvyle is our fisherman. We change our menu every three weeks or so and what we offer depends on the season and what is available locally," Ms Young said.
