The Wild Atlantic Way is as much about the food as the extensive incredible scenery and vistas.
Rob Platten grew up in the heart of West Cork which encompasses much of what this 2500 km route is about. Together with his life partner, Simona, they have opened the doors of WILD to bring you not only seriously good food, but a lifetime of experience in the food and hospitality industry.
Rob is now at his prime in terms of his career, he has achieved a variety of experiences across the catering industry including heading up kitchens in prominent restaurants in and around Kinsale. He has patiently waited for a venue to present itself for his own project and is delighted to be able to take the helm of his own restaurant in the charming village of Ballinspittle as the stage for his vision. Rob was formerly head chef in The Steakhouse for 5 years, taking it to the number one spot on Trip Advisor not only in Kinsale, but in Co Cork.
Simona, with years of experience as waitress, supervisor and management in a well known hotel in Kinsale, is the face that greets you and manages the front of house at WILD.
Ballinspittle is the first village along the Wild Atlantic Way after Kinsale and is a strong community based village with environmentally conscious residents. It has recently undergone a major facelift with new road surfaces and the frontage of the restaurant now has a smart new parking area in the centre of the village.
As someone said to him, "Ballinspittle has had a major facelift and WILD is its lipstick".
Meet the Chef
Raised on the Wild Atlantic Way, surrounded by local farmers, fresh produce, passionate Artisan producers, fresh milk from across the fields and a growing knowledge of foraged wild foods; good food was always around me from as far back as I can remember. At just 11 years old I begged my Mum to let me spend my summer holidays working in a local hotel kitchen, she agreed and my career began.
West Cork in Ireland was my playground and for the last six years, I was based in Kinsale; the gourmet capital of Ireland.
Extended travels to Greece, Spain and Morocco with seasons spent cooking there, heightened my curiosities and expanded my vision.
What drives me as a Chef... Freshly grown food, Flavours, Colours, Aromas, Cuisines, Cultures and a deep passion for producing fantastic, flavour popping dishes that people can´t stop talking about. It is all about the ingredients and the loving hands behind them. Seasonal produce bursting with goodness, colour and aroma. It´s about how food challenges us, combinations, going outside the box, pushing the boundaries and coming up with magical creations to tempt the eye and the palate.