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A number of artisan food producers in Mayo are making a name for themselves - and anyone can drop in to sample their wares, writes Alex Meehan.

13th November, 2011
Tom Dougherty. Photo: Alex Meehan

On a wet October morning on the Mayo seashore, Padraic Gannon opens a muddy-looking oyster fresh from the sea, using a short stubby knife. Shucking it open in the blink of an eye, he hands it over. "Taste that and tell me if it isn't the taste of the sea," he says. He's right; it's sublime.

Gannon invites me to compare the taste of the native Irish Clew Bay oyster with the much more popular...

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