The Gourmet Offensive became well known in Galway and farther afield, and Flo was soon catering at large weddings and events, as well as some of Ireland’s biggest festivals including The Electric Picnic and Body and Soul.
In 2008, Flo moved to an old manor house with large gardens, which he lovingly cultivated, growing organic salads for his stall. After a few years of growing, his garden became so abundant that it made sense to him to fulfil his lifelong ambition to open a restaurant. And so The Gourmet Offensive restaurant opened its doors in 2015.
Around this time he met his partner Eileen who shared Flo’s passion for food and the restaurant industry. Together they worked hard to establish The Gourmet Offensive as one of Ireland’s first completely plant based takeaways. Of course they serve Flo’s delicious falafel, but they have also developed a number of vegan alternatives to traditional takeaway dishes, finding creative ways to showcase the beautiful organic vegetables that Galway’s small farmers have to offer.
The second generation are now finding their feet in the restaurant business, working in the restaurant and in the market stall on the weekends.
The small family run business has braved a harsh 2020, like so many others, and is proud to have been able to keep their doors open and keep their wonderful team in employment.
They look forward to serving customers old and new in the months and years to come.