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www.goodeatinguide.ie
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IT’S GOOD FOR
THE DIGESTION
NOTHING COMPLEMENTS GOOD FOOD LIKE GOOD MUSIC.
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AS ELEGANT AS THE PERFECT GARNISH. PPI ENABLES YOU TO BRING A WORLD OF MUSIC TO YOUR TABLE, LEGALLY. BON APPETIT
P P I L T D . , P P I H O U S E , 1 C O R R I G AV E N U E , DUN LAOGHAIRE, CO. DUBLIN.
Turkish Airlines’ Advantageous Frequent Flyer Program milesandsmiles.com +90 212 444 0 849 / +90 212 850 0 849 facebook.com/milesandsmiles
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T: 0 1 2 8 0 5 9 7 7 F : 0 1 2 8 0 6 5 7 9 W W W. P P I M U S I C . I E
E: INFO@PPIMUSIC.IE
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INTRODUCTION Welcome to the Good Eating Guide 2014-2015 edition, we
trust that the content of the Guide will provide you with details on numerous eateries, from Fine Dining, Casual Dining,
Gourmet Pub Food, to casual Pub food and other eateries throughout Ireland.
Also you will find news pages and the enriching of food with Cooking with Cream.
The Guide will serve as a valuable reference point for eating out in Ireland.
We trust you will find the Guide a benefit and you can also visit the online version at: www.goodeatingguide.ie.
Bon appetit Published by Portside 7 Cornelscourt Business Park, Cornelscourt, Dublin 18. Tel: 01 289 7750 Email: info@portsidemedia.ie Š Portside 2014
Printed in Ireland
Disclaimer: Every care has been taken to ensure accuracy in the compilation of this guide. Portside
cannot, however, accept responsibility for errors or omissions, but where such are brought to our attention, future publications will be amended accordingly. All entry content has been supplied by individual establishments concerned.
Production Manager: Joan Carty
Copy Editor: Rafferty Writes (www.raffertywrites.ie)
Visit the online interactive version of the guide: www.goodeatingguide.ie Stock photographs courtesy of istockphoto.com
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The Good Eating Guide Awards 2013 Best Restaurant
7
Best Chef
9
Best Wine List
11
Best Newcomer
11
Best Ethnic Restaurant
11
Best Hotel Restaurant
11
Best Seafood Plate
11
Best Gastro Pub
13
14
Splate to Plate
Best Value Restaurant
15
Best Cocktail Bar
15
Best Social Media
15
Best Tourist Venue
15
News
16
Service V Hospitality
18
What’s new and what’s changed Restaurants (by County) Antrim
...
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Cavan
...
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Clare Cork
Derry
Donegal
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CONTENTS
How To Use This Guide
Carlow
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20 20 21 21 22 24 32 32
Down
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35
Mourne Seafoods Dublin
34
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36 50
Cooking with Cream Galway
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61
Kerry
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61
Kildare
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63
Leitrim
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64
Limerick
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64
Louth
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64
Mayo
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66
Meath
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69
Offaly
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69
Sligo
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70
Waterford
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70
Westmeath
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72
Wexford
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Wicklow
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Wild Irish Game
79
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SYMBOLS USED IN THIS GUIDE
The Good Eating Guide is designed with the end user in mind. The symbols used in the Guide are not designed as a complete list of facilities available in each establishment The Guide is organised in county order and alphabetically within the county with the various establishments are listed.
Below you will find an explanation for the symbols. Restaurant
100
Hotel Restaurant
Pub
Dining capacity (Number of people that can be seated) Private dining area Full licence (serve Wine also) Wine licence Accommodation (Accommodation is available on the premises) Breakfast served Vegetarian dishes (Vegetarian dishes available)
GF
Gluten free (Gluen free dishes available)
SC
Service charge Wheelchair access Value menu Special Value Menu Available i.e. Early Bird / Pre-Theatre, etc.
Tradional Irish Seafood
Style of Cuisine served
€€€
Price range for a three course evening dinner, excluding wine € €25+ per head €€ €40+ per head €€€ €55+ per head
£££
Price range for a three course evening dinner, excluding wine £ £15+ per head ££ £25+ per head £££ £40+ per head
01 289 7750
Where the telephone number appears in red, advance booking is advisable. Telephone numbers used in this guide are applicable when dialling within the Republic of Ireland. When dialling from Northern Ireland , please dial 00 353 + local code (drop the 0). Northern Ireland telephone numbers in this guide are given as local dial numbers and replace 028 with 048.
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A fully integrated family owned duck producer supplying the highest quality innovative raw and cooked duck. * Irish family farmed duck and the first choice for quality. * All our products are hand produced, slow cooked to ensure consistency and the highest quality finished produce. * All ducks farmed on the Steele Family Farm. * Unique Silver Hill Breed of Duck, which is known for being flavoursome, succulent, tender and consistent in its quality. For any sales enquiries please email sales@silverhillfoods.com or call our office on +353 (0) 478 7124
Emyvale, Co. Monaghan, Ireland.
www.silverhillfarm.ie
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AWARDS – Best Restaurant in association with
Overall Winner Les Frères Jacques, Dame Street, Dublin 2
Regional Winner – Leinster The Strawberry Tree Macreddin Village, Co. Wicklow
Regional Winner – Munster The Earl of Thomond Dromoland Castle, Co. Clare
Regional Winner – Connaught The Cottage Restaurant Carrick-on-Shannon, Co. Leitrim
Regional Winner – Ulster Balloo House Comber, Co. Down
7
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Dine in Style
Located on Dawson Street, Dublin’s stylish boulevard, Café en Seine is the perfect place for a casual yet sophisticated dining experience whatever the time of day.
Café en Seine also caters for private lunches, dinners & group bookings, 7 days a week. Food served from noon to 9pm Mon-Sat (5pm on a Sunday).
For reservations call 0 1 6 7 7 4 5 6 7 or email b o o k i n g s @ c a f e e n s e i n e . i e
www.cafeenseine.ie
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AWARDS – Best Chef in association with
Overall Winner Dylan McGrath, Rustic Stone
Regional Winner – Leinster Kevin Arundel The Chop House, Ballsbridge
Regional Winner – Munster Michael Fleming Flemings Restaurant, Cork
Regional Winner – Ulster Ian Orr Browns Restaurant Waterside, Londonderry
Regional Winner – Connaught Philippe Farineau Mount Falcon Estate, Co. Mayo
9
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BCD (Behind Closed Doors) is the intriguing name for the new cocktail and snack bar at Dublin night-time institution, Lillie’s Bordello.
It’s not just a great name. Honestly, it sounds like one of the greatest ideas of all time.
How often have you finished an exhausting couple of hours of shopping or meetings in the Grafton Street area and felt drained of energy and the will to live? And we’ve all had days when that scandalous incident at work demands a post-work SWOT analysis and blow-by-blow dissection.
On these occasions, the need for something comfortable to sink into, preferably in quiet surroundings free from fluorescent lighting, a well-made cocktail and quick, no-fuss (but delicious) food becomes critical. Be glad, then, that BCD opens at 5pm Monday to Friday and from 3pm on Saturdays and Sundays. Hallelujah. This is just the place.
The menu consists of well-chosen light bites. The mixture of classics like the steak sandwich or (Carlingford) oysters and less common moieties like sardines on toast and lamb lollipops (grilled cutlets with taouk spices) – reflecting our now well-travelled palates – will quickly restore your lust for life, with or without the truffle and parmesan-scented sweet potato fries.
When the ability to function normally is restored by the delicious food, BCD’s plush surroundings and accomplished cocktail-making take over and without your even noticing, the evening goes from just-a-quick-bite-I’m-starving to a full-blown night out with all the frills. Though there is nothing frilly about the cocktails here. They are serious about mixology at BCD. Try the in-vogue whiskey sour, made with Jameson. Lillie’s Forbidden Love sounds frothy rather than frilly: it features Dingle Distillery vodka, Amaretto, pineapple, gomme, egg whites and caramelized passionfruit. Cocktail aficionados will know that the use of gomme (gum syrup) creates a silky texture. The Zombie, featuring no fewer than five rums and a dash of Oscar Wilde’s nemesis, Absinthe, sounds deadly. BCD serves a number of Dublin micro-brewery The Porterhouse’s draught beers as well as a range of international craft beers.
Things happen behind closed doors, goes the tagline. It seems like good food and great cocktails are just some of those things.
MANAGER: PETER CARMODY BCD, Lillie’s Bordello, 1 Adams Court, Grafton Street. Dublin 2. Tel: 01 6799204. www.lilliesbordello.ie
M
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11
AWARDS
in association with
es
Winner – Best Wine List Trump International Hotel & Golf Links Doonbeg, Co. Clare
Winner – Best Newcomer Alfie Byrnes by Galway Bay Brewery, The Conrad Hotel, Dublin 2
Winner – Best Seafood Restaurant Rock Lobster at Harvey Nichols, Dundrum, Dublin 14
Best Ethnic Restaurant – Leinster China Garden, Navan, Co. Meath
Best Hotel Restaurant Frederick’s Restaurant, Mount Wolseley Hotel, Tullow, Co. Carlow
Best Ethnic Restaurant Overall Port House Ibericos, Dundrum, Dublin 14
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AFFORDABLE LUXURY FROM BORDEAUX
Michel Lynch wines are matured with patience. These are blended wines from a selection which reflects the richness and diversity of the Bordeaux terroirs and the intrinsic qualities of the vintage.
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13
AWARDS
in association with
Overall Winner – Best Gastro Pub Oliver St. John Gogarty, Temple Bar, Dublin 2
Winner – Best Gastro Pub Leinster Gleeson’s of Booterstown, Blackrock, Co. Dublin
Winner – Best Gastro Pub Ulster The Olde Castle Bar & Red Hugh Restaurant, Donegal Town
Winner – Best Gastro Pub Connaught Bar One, Castlebar, Co. Mayo
Winner – Best Gastro Pub Munster Molly Darcy’s Traditional Irish Pub, Killarney, Co. Kerry
e.
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FROM SLATE TO PLATE… While our country’s top chefs might have been busy in recent years embracing the gate-to-plate concept, Kildare-based entrepreneur Bernie Everard has been busying herself with the undoubtedly trendy concept of “slate to plate”. Bernie, a food science graduate who formerly envisaged her career as veering more towards food preparation than food presentation, set up The Splate Company on seeing a niche in the market for high-end slate tableware. Her philosophy is very much that high-quality food presentation does not have to be the exclusive preserve of top-quality restaurants and that it is also possible in the home, and her ever-expanding range of slate serving plates certainly succeeds in meeting this objective.
The Splate Company has turned its attention to making versatile serving plates that can be used for a variety of dishes, from starters, sushi and canapés to main courses, desserts and, perhaps most obviously, cheese. Recognising the potential in the homeware market, Bernie has designed slate tealight holders, wall plaques and more. The coasters, packed in fours, are perfectly suited to the tourist market, given that The Splate Company products can be customised with an etching of a local attraction. Customisation extends to company logos, personal or brand messages, making them the perfect corporate or incentive gift. When designing the packaging with her daughter, Bernie realised the importance of touch in the buying process. All The Splate Company products and gifts are handsomely packaged, while giving the prospective customer the opportunity to feel the quality of the finish and the attractive natural edging. Each piece, with its textures and tone, is treated with a special food-friendly sealant to preserve the rustic beauty of the stone while at the same time meeting the needs of the most demanding host.
But The Splate Company is not just a one-woman enterprise; it is very much a family affair, with Bernie’s teenage children playing important roles; her son helps with the cutting and craftwork and her two daughters contribute on branding, design and customisation.
The Splate Company, despite its having been in business for not much more than a year in a rather volatile economy, is enjoying considerable success for a start-up. So, what does the future hold? Big things, apparently. Bernie, while working on expanding her list of stockists in Ireland, which include Kilkenny Design, Meadows and Byrne and a host of giftshops nationwide, has her eye on the export market, including New York, where slate is very much en vogue in the high-end restaurants. Bernie is keenly aware that the success of her business to date is the result of hard graft and that if she is to crack the export market, further work is required along with appearances at the usual trade shows. But that’s okay, because she knows only good food is handed to you on a Splate.
W C
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AWARDS in association with
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15
Winner – Best Value Restaurant Roly’s Bistro, Ballsbridge, Dublin 4
Winner – Best Cocktail Bar The Dylan Hotel, Eastmoreland Place, Dublin 4
Winner – Best Social Media Restaurateur Caroline Boyle @ Salamanca Restaurant, St. Andrew’s Street, Dublin 2
Winner – Best Tourist Venue Café En Seine, Dawson Street, Dublin 2
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What’s New?
Laura Peat had had the idea for Brookwood for a while.
She is the woman behind Mulberry Garden in Donnybrook and you’d think that presiding over the very special seasonal and locally-sourced food ethos at Mulberry would keep her busy but apparently not. Brookwood is her smartlooking new venture in the sought-after location of Lower Baggot Street in Dublin’s city centre, across the road from Doheny & Nesbitt.
It’s very different to Mulberry Garden; the yang to Mulberry’s yin. The interior was transformed from a three-floor office space to a handsome restaurant by Laura’s sister – an interior architect. Laura jokes that the steakhouse shows her masculine side. On the first floor, the handsome bar is illuminated by a cluster of bulbous light-fittings of different sizes. The second floor will be a private dining room for up to 14 people.
The menu, devised with Mulberry Garden’s Tom Doyle, is steak and seafood. Sides are an important part of the offer. Laura is a spud-ophile which explains the eight potato side dishes on the focussed menu. Yes, eight. And there’s macaroni cheese, a staple of the classic US steakhouse but rather an uncommon one here. The 24-month aged Comté that is one of four cheeses on the cheese platter was sourced directly from the producer. It is this sort of enthusiasm for something different, yet really good, which makes one confident Brookwood will become a Baggot Street institution.
Turkish Airlines
Turkish Airlines is flying from Dublin since 2006 via Istanbul to 246 different destinations around the world. A four star airline with a fleet of 237 aircrafts (passenger and cargo) we fly to 42 domestic and 204 international destinations. One of the fastest growing airline companies, we have received several Passengers Choice Awards from the consumer ranking group Skytrax. Based on 2013 results Turkish Airlines has been chosen the Best Airline in Europe for the third year running. We currently have 12 weekly scheduled flights from Dublin to Istanbul and will introduce 40 new routes in 2014. Turkish Airlines fly to more countries than any other airline. Turkish Airlines is a full service airline with all food and beverages included within your ticket price.
Glenilen Farm Hosts Pop Up Farm in Dublin to Launch New 125g Four-Pack Yoghurt
Glenilen Farm, launched its layered fruit and ‘live’ probiotic natural yoghurt pots in a new 125g four pack at a pop up Glenilen Farm in the heart of Dublin city. Incorporating the same great recipe as their 500g parent pots and available in three delicious flavours – Mango & Passion Fruit, Strawberry and Raspberry. Glenilen Farm ambassador Sonia O’Sullivan said of the launch: “I have always enjoyed discovering good quality local food producers and felt an instant connection with Glenilen Farm upon visiting them and seeing the way in which they create pure and simple produce. As an athlete, I have always been conscious of knowing how exactly my food got from field to fridge and look to support good quality Irish food when I can. The new multi-packs are a fantastic addition to the range and mean that fresh Glenilen Farm produce is now even easier and more convenient to enjoy.” For more information on Glenilen Farm, log onto www.glenilenfarm.ie, become a fan on Facebook at www.facebook.com/glenilenfarmdairy or follow us on Twitter @GlenilenFarm using #Glenilen.
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Roly’s Bistro
c a f é
&
r e s t a u r a n t
7 Ballsbridge Terrace, Ballsbridge, Dublin 4. Tel: 01 - 668 2611/668 0623 www.rolysbistro.ie
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Service V Hospitality - the Shane Kenny Way Do you know the difference between service and hospitality?
Some restaurants mark themselves out by the type of food they serve or how they serve it. Points of differentiation might be price, speed, freshness, complexity, convenience. Most restaurants think they deliver good service, but do they differentiate themselves with it? Is it what makes customers return again and again? And what is good service exactly? Let’s face it, we’re all different; professional, discrete service to one person may be cold and soulless to the next. Conversely, what is the maître d’s friendly banter to one diner could be considered overly familiar by another. Surely such a subjective concept is impossible to get 100% right. To Shane Kenny of destination restaurant Seapoint in Monkstown, getting it 100% right is a personal crusade.
I’ll have a nice day, but do you care?
It might surprise you that Kenny, who has recently launched hospitality mentoring service Hospitality
Aware, agrees that the American service industry mantra of ‘Have a nice day now’ can feel fake. But he argues that America, where Kenny spent a number of years working and training, gets the importance of good service. They just need to work on sincerity.
It might also surprise you that his business is based on the importance of happiness, not service. If your staff members are happy, he contends, they will attract customers and stakeholders. A large part of his hospitality philosophy hangs on putting in place the right team and to do that, you need to be really careful about selecting the team members. Recruitment is absolutely critical. This will come as bad news to some restaurateurs who, in a pinch, will take on anyone who can carry a tray.
Service without soul
Kenny noticed in the boom years that the restaurant business became populated with investors – lawyers and builders – who often had no passion for their new business. They kept recruiting and stopped training and the diners of Ireland – including our 8-million-per-annum tourists – ended up with service without soul. So how do you get a happy team and therefore great service? Kenny works with organisations to achieve harmony and a united purpose among staff. For example, there should be no ‘us and them’ attitude between departments of a hotel or any hospitality business. He encourages his team members to practice empathy with each other, and that sense of caring rubs off on the customer too. “You find that the bad ones will leave”, he explains, “Because they don’t fit in”.
Clock your ‘best self ’ in
His successful Monkstown restaurant Seapoint is the embodiment of his hospitality philosophy. He has had the same core staff there since it opened in 2008. “You have to lead by example”, he admits, “If your energy is low, the staff pick up on it.” One of the downsides of shared empathy? “It’s about taking individual responsibility – bringing your best self to work each day.”
Of course there’s more to it than group hugs. He encourages staff to pay attention to their customers; to notice their preferences; to go the extra mile, in other words, to care. Kenny is a big fan of New York restaurateur and hospitality guru Danny Meyer. In fact he did one of Meyer’s hospitality courses in New York in 2011. For Meyer, it’s about creating an environment where how a customer feels is even more important than what he or she is served. We all know how great it feels when the person at the other end of the phone taking a booking or waiting our table is nice to us. It makes such a huge difference to our experience. It makes us forget that the soup wasn’t as hot as we would have liked or that the risotto needed more seasoning. We forgive little slip-ups and most importantly, we leave happy, and if that doesn’t make us want to go back there, what will? Shane Kenny’s mentoring business is called Hospitality Aware. See www.hospitalityaware.com
!
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Oliver St John
Gogarty Temple Bar, Dublin
TRADITIONAL IRISH BARS, RESTAURANT & ACCOMMODATION
e y .
AWARD WINNING TRADITIONAL IRISH RESTAURANT
g
y e e r s o
LIVE IRISH MUSIC EVERYDAY FROM 1PM TO 2.30AM
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SERVING SUPERB PINTS & THE BEST CRAIC IN DUBLIN
e e d r o k w g p s
BEST BAR FOOD SERVED DAILY
!"#$()*
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Great Music, Great Food, Great Craic All major sporting events live on our Big Screens
LOOK US UP ONLINE
Gogartys 58 -59 Fleet Street, Temple Bar, Dublin 2 tel: +353 (0)1 6711 822 โ ข email: info@gogartys.ie
www.gogartys.ie
Fรกilte Approved
Pub
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COUNTY ANTRIM
BENEDICTS OF BELFAST
7 - 21 Bradbury Place, Shaftesbury Square, Belfast BT7 1RQ, Co. Antrim.
Based in the heart of Belfast’s “Golden Mile” Benedicts restaurant, with its modern European cuisine menu, has firmly established itself, over 14 successful years, as a landmark venue, for local diners and those from further afield.
Proprietors: Patrick & Edmund Simpson General Manager: Gary Graham Head Chef: Eamonn Doherty info@benedictshotel.co.uk www.benedictshotel.co.uk
028 90 591 999
LOCATION: Just South of the City Centre - towards Queen’s University Bradbury Place, on the “Golden Mile”. OPENING HOURS: Closed 11/12 July, December 24/25. Breakfast: Mon - Fri: 07.00 - 10.00; Sat & Sun: 07.00 - 10.30; Lunch: Mon - Fri: 12.00 - 14.30; Sat: 12.00 - 16.00; Sun: 12.00 - 17.00 Dinner: Mon - Thurs: 17.00 - 22.00; Fri - Sat: 17.00 - 22.30; Sun: 17.30 - 21.00 BEST DISH: Spiced Monkfish Hot Pot with Pak Choi, Chorizo & fresh Chilli served with scented Basmati Rice.
£££
160
European Seafood
GF SC
BUSHMILLS INN HOTEL
9 Dunluce Road, Bushmills, Co. Antrim, BT57 8QG, Northern Ireland.
Award Winning AA Rosette Restaurant blending ‘New Irish’ cuisine with the finest North Antrim produce. As much of an institution as the Bushmills Distillery itself, this is the place to come for a real Taste of Ulster cooking. Member of the prestigious Blue Book.
Manager: Alan Walls Head Chef: Gordon McGladdery mail@bushmillsinn.com www.bushmillsinn.com
028 2073 3000
TEDFORDS
LOCATION: In the centre of Bushmills town. OPENING HOURS: Monday - Saturday & Bank Holidays: Lunch: 12.00 - 17.00; Dinner: 18.00 - 21.30 Sunday: Lunch: 12.30 - 17.00 Dinner: 18.00 - 21.30
BEST DISH Fillet Steak flambeed in Bushmills Whiskey, Dalriada Cullen Skink, Smoked Haddock on New Potatoes with Poached Egg and Spring Onions.
£££
130
GF
Modern Irish
5 Donegall Quay, Belfast, Co. Antrim.
Chef/proprietor Alan Foster has been cooking here since 2001. Although keeping a low profile his modern fine dining cuisine is arguably amongst the best in the city. Entered into McKenna’s ‘100 Best Restaurants 2014’. Famous for fish Tedfords also serves a great steak.
Chef/Proprietor: Alan Foster Manager: Sharon Foster info@tedfordsrestaurant.com www.tedfordsrestaurant.com
028 9043 4000
LOCATION: On Donegall Quay in Belfast city centre. OPENING HOURS: Lunch: Wednesday - Friday 12.00 - 14.30 Dinner: Tuesday - Saturday 17.00 - 21.30 Closed Monday, Sunday & Public Holidays
BEST DISH: Curry-roast Monkfish, Coconut-scented Rice, Shellfish Wonton, Stir-fried Wild Garlic, Sweet Pepper and Salt Caramel.
€€€
40
GF SC
Steak & Seafood
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COUNTIES CARLOW/CAVAN
FREDERICK’S RESTAURANT @ MOUNT WOLSELEY HOTEL Tullow, Co. Carlow.
Frederick's Restaurant at the Mount Wolseley Hotel Carlow is bright and airy, serving imaginative cuisine in a stylish, yet relaxed setting. Capitalising on its large windows and Terrace, the ambiance of Frederick’s Restaurant is effortlessly fresh for the extensive Irish Buffet served in the morning, with a buzzing evening atmosphere at dinnertime. Creative dishes are prepared with the freshest of locally sourced produce and meats and are complemented by an expansive wine list from the Wine Cellars. LOCATION: Just one hour from Dublin/Rosslare/Waterford. OPENING HOURS: Sun - Thurs: 18.30 - 21.00; Fri & Sat: 18.30 - 21.30
Proprietor: The Morrissey Family Manager: Andre Henriques Head Chef: David Cuddihy info@mountwolseley.ie www.mountwolseley.ie
059 918 0100
THE CELLAR
BEST DISH: Cajun Spiced Rump of Slaney Valley Lamb, Rosemary scented Fondant Potato, Asparagus, Celeriac Puree and Minted Yogurt.
€€€
100
GF
SC
@ THE STEP HOUSE HOTEL
Main Street, Borris, Co. Carlow.
Proprietors: James & Cáit Coady Managers: Nuno Monteiro Head Chef: Alan Foley info@stephousehotel.ie www.stephousehotel.ie
059 977 3209
International European
The award-winning Cellar Restaurant’s Head Chef Alan Foley (awarded Bridgestone Guides Chef of the Year 2013 by John & Sally McKenna), formerly of Peacock Alley, Sheen Falls Lodge and Chapter One, thinks, talks and breathes food. His philosophy is to use the best local ingredients, organis where possible. The Georgian building is intimate and full of character also providing a stylish Cocktail Bar with large open fires. Full À La Carte is served in the hotel 7 days a week.
LOCATION: On the borders of Carlow, Kilkenny and Wexford, near the M9. OPENING HOURS: Lunch: Thursday - Saturday: 12.30 - 14.30 Sunday & Public Holidays: 12.30 - 15.00 Dinner: Thursday - Sunday & Public Holidays: 18.00 - 21.00 BEST DISH: Roast Kilmore Quay Plaice & Scallop, local Escargot, Smoked Bacon, Tarragon Gnocchi.
€€€
60
GF
SLIEVE RUSSELL HOTEL Ballyconnell, Co. Cavan.
Classical French European
The Setanta Restaurant has a contemporary style with Italian marble floors & the menu offers a modern selection of world flavours & culinary delights from Irish classics to Italian, Asian & seafood dishes. The Conall Cearnach Restaurant is decorated in a classic style & the menu is sophisticated & refined with a selection of traditional dishes & modern European classics.
LOCATION: Ballyconnell, Co. Cavan. OPENING HOURS: Setanta Restaurant: Lunch: 12.00 - 15.00 Dinner: 18.00 - 21.15. Conall Cearnach Restaurant: Friday - Sunday: 08.00 - 10.30; Dinner: 19.00 - 21.15; Breakfast: Sunday - Thursday 07.00 - 10.00
General Manager: Tony Walker slieve.reservations@slieverussell.ie www.slieverussell.ie
049 952 6444
21
BEST DISH: Fine food selection from the menus in both our restaurants.
€€€
100
GF SC
Steaks Seafood
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COUNTY CLARE
THE EARL OF THOMOND Newmarket-on-Fergus, Co. Clare.
17:45
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at DROMOLAND CASTLE HOTEL
Located in the 5# Dromoland Castle Hotel, The Earl of Thomond Restaurant offers the ultimate fine dining experience in a relaxed and elegant setting, adorned with crystal chandeliers and overlooking the lake. Excellent seasonal menus are available throughout the year, using local produce in creating European dishes with an Irish flair.
Restaurant Manager: Tony Frisby Head Chef: David McCann sales@dromoland.ie www.dromoland.ie
061 368 144
LOCATION: Dromoland Castle Hotel, Newmarket-on-Fergus, Co. Clare. OPENING HOURS: Breakfast: Monday - Saturday: 07.30 - 10.00 (Summer); 08.00 - 10.00 (Winter) Dinner: 19.00 - 21.30
€€€
BEST DISH: Dishes include, Terrine of Foie Gras ‘Paysanne,’ Apple Chutney & Toasted Brioche. Roast Quail, Savoy Cabbage, Truffle & Field Mushrooms ‘en croute’, John Dory, Grilled Fillet of Beef, Shallot & Garlic Tart with St. Agur Port Sauce.
85
GF
European
THE FIG TREE RESTAURANT at DROMOLAND CASTLE GOLF CLUB Newmarket-on-Fergus, Co. Clare.
The Fig Tree Restaurant has access to the 18th century walled gardens, with a patio where patrons can sit out and enjoy the summer evenings. Our chefs have created menus suited to more informal dining while maintaining the same high standards of cuisine and service as in the Castle. LOCATION: Dromoland Castle.
OPENING HOURS: Winter: 10:00 - 19:00 Spring & Summer: 10:00 - 21:00
Head Chef: Derek McCoy sales@dromoland.ie www.dromoland.ie
061 368 444
BEST DISH: From the grill: Irish Rib Eye, Sirloin and Fillet Steaks. Derek’s Toffee Fudge Cake with Butterscotch is a must!
€€€
80
GREGANS CASTLE HOTEL Ballyvaughan, Co. Clare.
Modern Irish Cuisine
GF SC
Gregans Castle is one of the West of Ireland’s premier food destinations. New Chef David Hurley’s modern creative skills, flavours and attention to detail are already drawing the critics to this country house dining room. Local produce features highly on the table d’hote and tasting menus. LOCATION: On N67, 5kms south of Ballyvaughan Village.
Proprietors: Simon Haden/Freddie McMurray Managers: Simon Haden/Freddie McMurray Head Chef: David Hurley stay@gregans.ie www.gregans.ie
065 707 7005
€€€
OPENING HOURS: Monday - Sunday & P. Hols: Lunch 12.30 - 14.30 Monday - Sunday & P. Hols: Dinner 18.00 - 21.00 BEST DISH: Whipped St. Tola Goat’s Cheese with Beetroot, Avocado and Black Olive. Wild Irish Venison, Roasted Parsnip, Date Purée and Buttered Spinach.
70
GF
Modern Irish European
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SHANNIGANS GASTRO PUB Newmarket-on-Fergus, Co. Clare.
Page 23
COUNTY CLARE
@ The Inn at Dromoland
23
Shannigans has a stunning interior that mixes the best of rustic and contemporary design to give an overall atmosphere that is sophisticated but warm. All our menus reflect seasonality, with dishes cooked in a creative yet traditional style. Enjoy lots of variation on menus and the daily specials will reaffirm our commitment to seasonal cooking. LOCATION: Located off Exit11 on the M18 motorway.
Proprietor: Dromoland Castle Manager: Nico Hernandez Head Chef: Fergal McGee info@shannigans.ie www.shannigans.ie
061 368161
LONG ROOM
Doonbeg, Co. Clare.
OPENING HOURS: Open Daily: 11.00 til late.
€€€
BEST DISH: Grilled 24 day dry-aged Irish Fillet Steak, French Fried Onion, Balsamic Tomato, Flat Mushrooms and Broccoli Stems, Traditional Chips and Peppercorn Sauce.
120
GF
@ Trump International Doonbeg
Traditional Irish Rustic
Growing up, the only fish my grandmother served our family was cod. Lightly fried fish combined with delicate sauce and seafood gives the dish a rich flavour. This cod recipe is easy to cook and perfect to cook time and again at home. This low fat, white fleshed fish is a saltwater fish which has a flaky texture when cooked. This makes it ideal for baking, frying or grilling. LOCATION: Trump International Doonbeg is located on the edge of the Atlantic Ocean, overlooking two miles of pristine beach.
Proprietor: Trump Hotels Manager: Joe Russell Head Chef: Greg Budzyn doonbegreservations@trumphotels.com www.doonbeglodge.com
065 905 5600
€€€
WILD HONEY INN
OPENING HOURS: Dinner: Daily 18.30 - 21.30
BEST DISH: Baking Cod, Prawns, Crab Claws, Cockles & Mussels in a White Wine and Mild Garlic Butter Sauce.
83
GF SC
International
Kincora Road, Lisdoonvarna, Co. Clare.
Modern, bistro-style cooking using locally-sourced free-range and organic produce. Michelin Bib Gourmand for “Good food at reasonable prices.” Two AA Rosettes.
Proprietors: Aidan McGrath/Kate Sweeney Head Chef: Aidan McGrath info@wildhoneyinn.com www.wildhoneyinn.com
065 707 4300
€€€
LOCATION: From Lisdoonvarna town centre take the N67 Ennistymon road - the Wild Honey Inn is 300m on the left. OPENING HOURS: Lunch: Thursday - Sunday 13.00 - 15.30 Dinner: Wednesday - Monday and Public Holidays 17.00 - 21.00 Sunday 18.00 - 21.00 Closed Tuesdays BEST DISH: Blanquette of rare breed Pork Cheeks, Fricassé of Wild Mushrooms, Gnocchi, Smoked Bacon Velouté.
48
GF
Modern Bistro Cooking
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COUNTY CORK
BALLYMALOE HOUSE Shanagarry, Co. Cork.
Proprietor / Manager: Allen Family Patron: Myrtle Allen res@ballymaloe.ie www.ballymaloe.ie
021 465 2531
This long established family run restaurant in a lovely, old, traditional country house serving the best home grown and local food available. The wine list has an extensive selection of carefully chosen wines to complement the food. Member of The Blue Book, Good Food Ireland and Georgina Campbell.
LOCATION: Situated on the Midleton Road to Ballycotton – 2 miles beyond Cloyne. OPENING HOURS: Lunch: From 13.00 daily Dinner: From 19.00 Closed 25th & 26th December & Early January BEST DISH: Traditional Roast Duck, Sage & Onion Stuffing with Bramley Apple Sauce.
€€€
120
Modern Irish European
GF
CASTLEMARTYR RESORT - THE BELL TOWER RESTAURANT Castlemartyr, Co. Cork.
The award-winning Bell Tower Restaurant is relaxed and elegant. It offers the very best of modern Irish cuisine always using the very best local and seasonal produce. LOCATION: Castlemartyr is a 20-minute drive from Cork City, along the N25. It lies between the East Cork towns of Midleton and Youghal. It also benefits from a close proximity to national routes from Waterford and Limerick. OPENING HOURS:
Manager: Cathal Lynch, General Manager Head Chef: Kevin Burke info@castlemartyrresort.ie www.castlemartyrresort.ie
021 421 9000
Lunch: 12.00 - 18.00 Dinner: 18.00 - 21.30
BEST DISH: Roy Kingston’s Fillet of Irish Hereford Beef, Potato Terrine, Spinach and Garlic Puree, Slow-cooked Turnip, Beef Cheek Beignet and Red Wine Jus.
€€€
60+
GF
CASTLEMARTYR RESORT - FRANCHINI’S RESTAURANT Castlemartyr, Co. Cork.
Modern Irish European
From creative Italian pizzas to pastas and risottos, Franchini’s offers value and an exciting and extensive menu. Located in the heart of the resort, the extensive gardens are the backdrop to Franchini’s ambient atmosphere. Alfresco dining on the terrace is a must. LOCATION: Located in the resort via its own entrance. Very easily accessible from the locality and Cork County.
Manager: Cathal Lynch, General Manager Head Chef: Kevin Burke info@castlemartyrresort.ie www.castlemartyrresort.ie
021 421 9000
OPENING HOURS: Daily: 17.30 - 21.30
BEST DISH: Franchini’s foot-long pizza - a twist on the traditional. Oven-baked on a foot-long dough base, served with a choice of 2 side dishes.
€€€
100
GF
Italian Vegetarian
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COUNTY CORK
ECO RESTAURANT Douglas, Cork, Co. Cork.
Since opening in 1996 ECO has become famous for it’s great food and friendly staff. An exciting menu of new food ideas from around the world, all prepared with the finest local ingredients. LOCATION: In the heart of Douglas Village a few miles from the city centre.
Proprietor: David Halpin Manager: Kieran Noel Head Chef: Pat Hayes ecoress@gmail.com www.eco.ie
021 489 2522
OPENING HOURS: Monday - Saturday: 12.00 - 17.00; 17.00 - 23.00 Sunday & Public Holidays: 13.00 - 21.30 BEST DISH: Cajun Salmon: Deuce of Fresh Salmon Marinated with Cajun Spices topped with a Red Onion and Mango Sauce with Stir-Fried Vegetables and Potato.
€€€
80
Modern Irish European
GF SC
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www.golfersguide.ie
MARKET CAFE ENG ENGLISH GLISH MARKET CORK T: 021 4278134 • MARKETCAFE@FARMGATE.IE MARKETCAFE@FARMGA A ATE.IE TE.IE AY – SATURDAY SATURD SA TURDA AY Y (CLOSED (CLOSED SUNDAY AY) OPEN MONDAY SUNDAY) HOURS HOURS 08:30 - 17:00 • BREAKFAST BREAKFFA AST 08:30 - 11:00 • LUNCH 12:00 - 16:00
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COUNTY CORK
FISHMARKET RESTAURANT @ THE BLUE HAVEN HOTEL
27
3/4 Pearse Street, Kinsale, Co. Cork.
The Blue Haven is famous for its cuisine and service excellence. The bar is stylish and comfortable, offering music 7 nights a week during the summer and 5 nights in winter. It has a delightful bistro, a menu with superb choices, with an Irish fair and European influences. The Fishmarket Restaurant is stylish, the menu offers classic dishes with a modern twist. Blue Haven Café is a delightful café serving breakfast & lunch.
Proprietor/Manager: Ciaran Fitzgerald Head Chef: Lee Kennedy info@bluehavenkinsale.com www.bluehavencollection.com
021 477 2209
LOCATION: Kinsale Town Centre. OPENING HOURS: Open 7 Days. Breakfast: 09.00 - 12.00; À la Carte Menu: 12.00 - 22.00 Restaurant: 18.00 - 22.00 Blue Haven Café: 08.00 - 18.00
€€€
BEST DISH: “Fish and Chips” as recommended by Lucinda O’Sullivan. Delicious Fresh Fish dipped in our homemade Beer Batter, served with Golden Fried Chips & a traditional side order of Marrowfat Peas.
80
GF
FLEMINGS RESTAURANT
European Modern Irish
Silvergrange House, Cork, Co. Cork.
A well-appointed Georgian dining-room provides a fine setting for Michael Fleming’s classical and modern French cuisine. Michael’s cooking is invariably excellent, with elegant presentation and service both attentive and knowledgeable. A visit to a classical restaurant like this is a treat.
Proprietors: Mr & Mrs Fleming Manager: Michael Fleming Head Chef: Michael Fleming info@flemingsrestaurant.ie www.flemingsrestaurant.ie
021 482 1621
LOCATION: Main Cork - Dublin Road, at the edge of Cork City. OPENING HOURS: Open for Lunch & Dinner 7 Days a Week Closed 23rd - 26th December BEST DISH: Sauté Foie Gras with Timoleague Black Pudding, Calvados, Apple and Pineau de Charente Sauce.
€€€
FOTA RESTAURANT
80
French European
GF
Fota Island Resort, Fota Island, Cork, Co. Cork.
The delightful Fota Restaurant dining venue has an outdoor terrace for balmy summer evenings and serves a freshly prepared buffet breakfast as well as bistro style hearty evening meals. Perfect for those returning from a challenging round of golf or a day exploring the local area. LOCATION: Fota Island Hotel & Spa, Fota Island Resort.
Hotel Manager: John O’Flynn Executive Chef: Craig Coady reservations@fotaisland.ie www.fotaisland.ie
021 488 3700
OPENING HOURS: Saturday: 18.00 - 21.30
BEST DISH: Duo of Pork - Crispy Suckling Pork Belly, Poached Pork Fillet, Apple and Pommes Puree, Buttered Asparagus, Sage and Irish Cider Cream Sauce.
€€€
40
GF
Brassiere
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COUNTY CORK
THE HERON’S COVE B&B & RESTAURANT
The Harbour, Goleen, West Cork. GPS N 51º 29’ 45.27” W 9º 42’ 32.73”
Oceanside restaurant with fresh fish and wine on the harbour. Specialising in fresh organic local produce, lobster, crab, steaks, lamb and duck. Homemade breads, desserts and ice creams. On The Wild Atlantic Way near Mizen Head, Ireland’s most south-westerly point. AA Rosette. AA Breakfast Award. 2014 - 1 B&B + 1 Dinner (3 course menu)
Proprietor / Manager: Sue Hill Head Chef: Irene Coughlan suehill@eircom.net www.heronscove.com www.heroncove.ie
028 35225
€59.50 pps. 3 course menu €27.50. Á la Carte menu. All diets catered for. LOCATION: Turn left in the middle of Goleen village, down to the harbour. OPENING HOURS: April - September: Nightly from 19.00 October - April: Reservations only. Bed & Breakfast, Dinner all year round Closed Christmas - New Year BEST DISH: Dunmanus Bay Scallops, panfried and served with a Smoked Bacon Cream Sauce.
€€€
30
GF
HUNTERS RESTAURANT
Irish Seafood
Upper Cork Street, Mitchelstown, Co. Cork.
Traditional home cooked food, prepared with a modern day flair and served in a friendly and attentive environment by staff who are committed to ensuring your enjoyment.
LOCATION: Exit at Junction 12/13 off the M8 for Mitchelstown. Located on the Main Street, it is the last pub in Mitchelstown on route to Cork and the first pub on route to Dublin. OPENING HOURS: Open 7 days a week Food served all day from 10.30 - 23.00
Proprietor / Head Chef: Robert Mullally mullallyr@eircom.net
025 24746
JIM EDWARDS
BEST DISH: Best Dish: Pan fried Medallions of Monkfish & fresh Irish Scallops served in a Creamy Prawn Casserole.
€€€
Market Quay, Kinsale, Co. Cork.
100
International Modern Irish
GF
We are an award-winning restaurant serving the best of fresh local produce. We provide an extensive Seafood Selection with local lobster being a speciality. Succulent Steaks and Organic Lamb are also available. LOCATION: Centre of Kinsale town with outstanding heritage and attractions.
.ie
Proprietor: Jim Edwards Proprietor: Liam Edwards Head Chef: Paul O’Callaghan info@jimedwardskinsale.com www.jimedwardskinsale.com
021 477 2541
OPENING HOURS: Open 7 days a week Lunch: 12.00 - 15.00; Dinner: 15.00 - 22.00
BEST DISH: Pan-Seared John Dory on a bed of Spinach with a Roasted Nut Butter.
€€€
75
GF
Seafood Steak
HO Fota Isl
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HOTEL SPA GOLF CLUB GOLF ACADEMY LODGES Fota Island Resort, Fota Island, Cork, Ireland www.fotaisland.ie
Find us on
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COUNTY CORK
Oysters
@ The Clarion Hotel, Cork
Lapps Quay, Cork.
Cork City’s only dedicated seafood restaurant using local suppliers from The English Market and Skibbereen. As recommended by The Michelin Guide UK & Irl 2014. LOCATION: In the centre of Cork City on Lapps Quay.
OPENING HOURS: Tuesday - Saturday: 17.30 - 20.00 Closed Monday and Public Holidays. 4-course Market Menu on Wednesday evenings €25.00pp.
Proprietor/Manager: Donald Morrissy Head Chef: Alex Petit info@oysters.ie www.oysters.ie
021 427 3777
BEST DISH: Whole Dover Sole ‘on the bone’, Beurre Noisette.
€€€
120
GF
THE PEMBROKE SEAFOOD BAR & GRILL
Seafood Local
at THE IMPERIAL HOTEL, South Mall, Cork City, Cork, Co. Cork.
The Pembroke Seafood Bar & Grill offers fine dining in beautiful, spacious elegant surroundings. Seasonal and innovative menus blend Irish and Mediterranean cuisine. Located on the doorstep of Cork’s finest fish and meat markets, our chefs prepare each meal with the freshest local produce.
Proprietor: John Flynn Manager: Joe Kennedy Head Chefs: Paul McNamee / Alan Carroll frontdesk@imperialhotelcork.ie www.flynnhotels.com
021 427 4040
LOCATION: The Imperial Hotel in Cork City is ideally located 2 mins. from the bus station and the premier shopping commercial district of the city. OPENING HOURS: Monday - Saturday: 12.00 - 15.00; 18.00 - 21.45 Sunday: 12.30 - 14.30; 18.00 - 21.00 Public Holidays: 18.00 - 21.00 BEST DISH: Pan Roast Monkfish, Sweet Chilli, Coriander & Ginger Butter, Pineapple & Mango Salsa on a bed of locally sourced Root Vegetables.
€€€
THE RISING TIDE
120
GF SC
Seafood
Glounthaune Village, Cork, Co. Cork.
The Rising Tide, appropriately for its name and location, has a nautical theme. Food is modern Irish, specialising in Seafood and incorporating traditional and new wave fusion fare. All food is locally sourced.
LOCATION: The Rising Tide nestles in the secluded village of Glounthaune, beside the tidal estuary of the River Lee, just 10 minutes east of Cork City on the old Middleton/Waterford Road. OPENING HOURS: Monday - Thursday: 10.00 - 23.30; Friday - Saturday: 12.30 - 0.30; Sunday: 12.30 - 23.00
Proprietor/Manager: Sandra Murphy
sandra@therisingtide.ie www.therisingtide.ie 021 435 3233
BEST DISH: We recommend one of our evening Fish Specials such as John Dory/Turbot/Lobster, but the Beer Battered Fish & Chips is a winner every time.
€€€
80
GF
Seafood Modern Irish
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ROLF’S COUNTRY HOUSE Baltimore, West Cork, Co. Cork.
PIER ONE
COUNTY CORK
À la Carte Classic European/French restaurant with AA Rosette 2013. Chef Johannes Haffner uses as much locally grown and organic produce as possible. All pastries desserts and breads are home made and freshly baked. Our award winning fine dining Restaurant and Wine Bar is located in a 400-year-old building. 2 courses €25.50; 3 courses €29.50.
BEST DISH: - Scallops flambéd in Cognac & Cream - Loin of Lamb on minted Humus & Rosemary Jus - Crispy Duck on Orange sauce
€€€
European French
50
@ The Trident Hotel
World’s End, Kinsale, Co. Cork.
Manager: Head Chef: info@tridenthotel.com www.tridenthotel.com
021 477 9300
31
LOCATION: On Baltimore Hill before village turn left, 200 metres. OPENING HOURS: Closed Monday & Tuesday. Open 5 days a week: Breakfast 8.00 – 11.00, Lunch (summer only) 12.30 – 14.30, Dinner 18.00 – 21.00. March September. October - March by reservation.
Proprietor/Manager: Johannes Haffner Head Chef: Johannes Haffner
info@rolfscountryhouse.com www.rolfscountryhouse.com 028 20289
Page 31
Kinsale's most spectacularly located restaurant, Pier One has commanding views over the harbour! With exceptional talent the Executive Chef and her team have put together an exciting and contemporary menu combining the freshest of seafood with locallysourced produce. The cosy Wharf Tavern offers bar food from noon until 9pm daily - fresh Seafood is also a speciality here with Mussels and Seafood Chowder. Eat local - get your taste buds "in the know". LOCATION: Overlooking Kinsale Harbour. OPENING HOURS: Dinner: 18.30 - 21.30 in summer months, 19.00 - 21.00 during winter. BEST DISH: Traditional Fish & Chips: locally caught Fish, crisp fried in a light batter and served with Chips, homemade Tartar Sauce and Lemon.
€€€
THE WEIR BISTRO
90
GF
Steak & Seafood
AT THE RIVER LEE HOTEL
Western Road, Cork, Co. Cork.
Stunning riverside hotel enjoying views of the weir on the River Lee. The hotel is light and airy and provides a perfect setting for breakfast, lunch and dinner for residents and non-residents. LOCATION: On the banks of the River Lee, within 5 minutes walk of UCC, St. Fin Barre’s Cathedral, the City Museum and the Glucksman Art Gallery.
Proprietor: The Doyle Collection Manager: Ruairi O’Connor Head Chef: Shane O’Sullivan riverlee@doylecollection.com www.doylecollection.com
021 425 2700
OPENING HOURS: Breakfast: Monday - Sunday: 07.00 - 10.30. Lunch: Monday - Saturday: 12.00 - 14.00. Dinner: Monday - Saturday: 18.00 - 22.00.
€€€
BEST DISH: We are delighted to be able to take full advantage of the local English Market here in Cork and people return for our Seared Fillet of Cod with Pine nuts, Raisins and Roasted Garlic.
140
GF
European
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COUNTIES LONDONDERRY/DONEGAL
BEECH HILL COUNTRY HOUSE
32 Ardmore Road, Londonderry, BT47 3QP, Co. Londonderry.
Award-winning restaurant: Georgina Campbell’s Good Food Guide, John & Sally McKenna Best in Ireland, Irish Restaurants Association Best Hotel Restaurant in County Derry. Excellent wine list, professional service in a relaxed and luxurious environment. LOCATION: 5 minutes from centre of Londonderry, going South off A6 below Altnagelvin Hospital.
Proprietors: Patsy O’Kane/Seamus Donnelly Head Chef: Ryan Burke info@beech-hill.com www.beechhill.com
028 7134 9279
£££
OPENING HOURS: Breakfast: 07.00 - 10.00 Lunch: 12.00 - 14.30; Dinner: 18.00 - 21.30 BEST DISH: Head Chef Ryan Burke uses the freshest local ingredients to create mouth-watering seasonal dishes.
100
GF
BROWNS RESTAURANT
European
1 Bonds Hill, Waterside, Londonderry, Northern Ireland.
Browns fine dining restaurant is the North West's first champagne lounge. The restaurant harks back to the golden era of the roaring twenties with a prominent Art Deco theme running throughout. The owners have tinkered little with the interior of the restaurant, but one major change has be the opening of the quaint but opulent champagne lounge.
Proprietor: Ian Orr Manager: Chris Thompson Head Chef: Ian Orr eat@brownsrestaurant.com www.brownsrestaurant.com
028 7134 5180
LOCATION: Waterside, Londonderry. OPENING HOURS: Tuesday - Friday: 12.00 - 15.00; 17.00 - 22.00 Saturday: 17.00 - 22.00 Sunday: 12.00 - 15.00; Closed Monday BEST DISH: Pan Seared Scallops, Cauliflower puree, Black Pudding, Oaked Smoked Duck, Figs and Pears. Vanilla Pannacotta with Poached Rhubarb.
£££
65
GF
BALLYLIFFIN LODGE HOTEL & SPA
Modern Irish European
Inishowen, Ballyliffin, Co. Donegal.
Dining at the Ballyliffin Lodge & Spa Hotel Donegal offers exceptional value for money accompanied with great food and quality service. Jacks our new open plan Bar & Restaurant has menus to suit all. Our Award Winning Chefs makes dining a memorable experience. There is something special for all tastes: buffet, breakfasts, lunch, dinner, afternoon tea or light snacks. LOCATION: Inishowen, Ballyliffin, Co. Donegal.
Proprietor: Sean Keogh Food & Beverage Manager: Margaret McDermott Head Chef: Carmel Kelly info@ballyliffinlodge.com www.ballyliffinlodge.com
074 937 8200
€€€
OPENING HOURS: Open for Lunch & Dinner 7 Days a Week.
BEST DISH: Grilled Fillets of Lemon Sole, served with Pont Neuf Potatoes, Caper, Black Olive, Sunblushed Tomato and Rosemary Dressing.
80
GF
Modern Irish European
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COUNTY DONEGAL
BROWNS ON THE GREEN @ LETTERKENNY GOLF CLUB
33
Barnhill, Golf Course Road, Co. Donegal.
Modern fine dining with fantastic views over Letterkenny Golf Course. LOCATION: Barnhill, Golf Course Road, Letterkenny. OPENING HOURS: Monday & Tuesday: Closed. Wednesday: 17.30 - 21.00 Thursday: 12.30 - 15.00, 17.30 - 21.00 Friday & Saturday: 12.30 - 15.00, 17.30 - 22.00 Sunday: 12.30 - 15.30, 17.30 - 21.00
Proprietors: Ian Orr Manager: Joseph McCarron Head Chef: Ian Orr/Damian McGettigan brownsletterkenny@gmail.com www.brownsrestaurant.com
074 912 4771
BEST DISH: Greencastle Scallops, Celeriac Purée, Truffle Dressing.
€€€
60
Modern European
GF
THE OLDE CASTLE BAR & FISHDECK RESTAURANT Castle Street, Donegal Town, Co. Donegal.
Donegal’s Award-winning Seafood and Steak Pub/Restaurant. LOCATION: Just off the Diamond in Donegal Town. OPENING HOURS: Lunch: From 12.00 - 17.00 Dinner: From 17.00
Proprietors: O’Toole Family info@oldecastlebar.com www.oldecastlebar.com
074 972 1262
BEST DISH: Seafood Platter - Local Oysters and Wild Mussels, Fresh Crabmeat and Lobster - all from Donegal Bay. Slow-cooked Inishowen Lamb Shank.
€€€
150
GF
SMUGGLERS CREEK INN Rossnowlagh, Co. Donegal.
Proprietor: Emily Browne Manager: Mark Rush Head Chef: Deirdre Clinton info@smugglerscreekinn.com www.smugglerscreekinn.com
071 985 2367
Seafood Steaks
Nestled high on a cliff edge overlooking Rossnowlagh beach, Donegal Bay, Smugglers Creek Inn is a world famous multi-award winning Restaurant & Bar with Accommodation. Head Chef Deirdre Clinton & her team of award-winning chefs have created an exciting and mouthwatering menu. All dishes are freshly prepared and cooked to order. LOCATION: West from Ballyshannon (8 kms) to Rossnowlagh. South of Donegal Town (15 kms) along N15 to Rossnowlagh. OPENING HOURS: Open 7 days a week during summer. Open all Bank Holidays. Open Friday - Sunday during winter.
€€€
BEST DISH: Fresh Mussels, Tea Smoked Duck, Game Terrine, Paupiettes of Lemon Sole, Duo of Venison & Quail, Slow Braised Lamb Shank, Mango & Malibu Creme Brulèe.
85
GF
Modern Irish Seafood
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COUNTY DOWN
BALLOO HOUSE
1 Comber Road, Killinchy, Co. Down.
Originally a coaching house dating back to the late 1600s, Balloo House is nestled in the Co. Down countryside near the shores of Strangford Lough. It is a beautiful country pub and restaurant that successfully combines history, tradition and comfort with a forward-thinking attitude and a passion for excellence in food. LOCATION: 1 Comber Road, Killinchy, Co. Down.
OPENING HOURS: Sunday - Thursday: 12.00 - 21.00 Friday & Saturday: 12.00 - 21.30.
Proprietors: Ronan & Jennie Sweeny, Danny Millar Manager: Vanessa Rodgers Head Chef: Danny Millar info@balloohouse.com www.balloohouse.com
02897 541210
£££
THE PARSON’S NOSE
BEST DISH: Well-executed heartily-proportioned dishes include: Smoked Haddock, Bacon and Scallion Chowder (perfect with the home-made Guinness wheaten); Lissara Farm Duck Breast, Fried Duck Egg and Duck Fat Chips.
70
Modern Irish
GF
48 Lisburn Street, Hillsborough, Co. Down.
The Parson’s Nose comes with a pedigree that’s melded into the very fabric of the building. Built by the First Marquess of Downshire in the late 1700s this simple but elegant Georgian townhouse has today been transformed into a characterful and charming dining pub. The Parson’s Nose has but one primary purpose - to deliver outstanding food and drink in an atmosphere of genteel hospitality. LOCATION: 48 Lisburn Street, Hillsborough, Co. Down.
Proprietors: Ronan & Jennie Sweeny Manager: Cait McGeogh Head Chef: Norman Harkness info@theparsonsnose.co.uk www.theparsonsnose.co.uk
02892 683009
OPENING HOURS: Sunday - Thursday: 12.00 - 21.00 Friday & Saturday: 12.00 - 21.30. BEST DISH: Pan-seared Hake Fillet, Lemon & Herb Potato Boxty, White Wine and Parsley Creamed Rope Mussels, Local Greens.
£££
70
GF
Modern British
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DUBLIN
ALFIE BYRNE’S
16/04/2014
Proprietor: Conrad Dublin Manager: Anthony Rourke Head Chef: Dmitry Stroykov www.galwaybaybrewery.com/alfiebyrnes
BELLUCCIS
Page 36
by Galway Bay Brewery
Earlsfort Terrace, Dublin 2.
01 602 8900
17:49
Alfie’s is the latest addition to the Galway Bay Brewery family. This Irish-American themed bar offers casual dining with a fantastic atmosphere. Our extensive range of craft beers and whiskeys do the talking whilst our pool and ping-pong tables allow for a great evening to be enjoyed by all. LOCATION: The Conrad Dublin on Earlsfort Terrace, directly opposite the National Concert Hall. OPENING HOURS: Lunch: Monday - Saturday 12.00 - 16.00 Dinner: Monday - Thursday 16.00 - 23.30 Dinner: Friday - Saturday 16.00 - 00.30 BEST DISH: Hot & Spicy Chicken Wings with homemade Blue Cheese Dip and Crunchy Celery. Hot & Spicy Sauce is Chef’s own famous recipe. Chicken Wings are available in either 10 or 15.
€€€
65
Pub, Casual
GF
ITALIAN RESTAURANT & COCKTAIL BAR
Sweepstake Centre, 22 - 30 Merrion Road, Ballsbridge, Dublin 4.
Our mission here at Belluccis is to be the best Italian restaurant in Dublin. To provide our guests at all times with the best food, service and drinks and provide an experience that our guests will want to repeat again and again. LOCATION: Heart of Ballsbridge
General Manager: Robbie Fox info@bellucci.ie www.bellucci.ie twitter@belluccisD4
01 668 9422
OPENING HOURS: Open all day Monday - Friday: 12.00 - 12.00 Breakfast Saturday & Sunday: 09.00 - 13.00 Lunch daily from: 12.00 Early Bird: 17.00 - 19.00 daily Full Á La Carte menu daily: 12.00 - 12.00 BEST DISH: Naselli e Gamberi: pan-fried Fillet of Hake on a Prawn and Asparagus Risotto.
€€€
150
BEWLEY’S CAFÉ & RESTAURANT 78 - 79 Grafton Street, Dublin 2.
GF
Italian
Opened in 1927, Bewley’s famous café on Dublin’s Grafton Street boasts a rich cultural and architectural heritage and is home to the magnificent stained glass windows from renowned artist Harry Clarke. LOCATION: In the heart of Dublin, Grafton Street.
Proprietor: Campbell Bewley Group Manager: Paul Dwyer Head Chef: Adrienne O’Reilly gs@bewleys.ie www.bewleys.com
01 672 7720
OPENING HOURS: Breakfast: Monday - Saturday: 08.00 - 11.30; Sunday: 09.00 - 11.30 Lunch/Dinner: Monday - Wednesday: 12.00 - 22.00; Thursday: 12.00 - 23.00; Friday & Saturday: 12.30 - 23.00; Sunday & Public Holidays: 12.00 - 22.00 BEST DISH: Renowned for its fresh coffee, roasted on the fourth floor of the Café, and delicious cakes and pastries made in our in-house bakery.
€€€
350
GF
Modern European
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BIANCONI’S BISTRO 232 Merrion Road, Dublin 4.
BEST DISH: Local Fresh Fish daily and famous for Fillet Steaks.
www.bianconisbistro.ie
01 219 6033
Newly re-vamped Bianconi’s Bistro is open seven days a week. Very reasonably priced menu with good quality food, well known for its Fillet Steaks, a wide selection of fresh Fish and new Pasta dishes in a pleasant and relaxing environment. Our staff are willing to assist your every need. LOCATION: Merrion Road, opposite St. Vincent’s Private Hospital entrance. OPENING HOURS: Monday - Friday: 09.30 - 22.00 Saturday: 10.30 - 22.00 Sunday: 10.30 - 21.00
Proprietor: Tony Macari
37
DUBLIN
€€€
75
BLOOM WINE BAR & BRASSERIE
SC
European
11 Upper Baggot Street, Dublin 4.
Manager: Páraic Ó hÉannraich Head Chef: Pól Ó hÉannraich info@bloombrasserie.ie www.bloombrasserie.ie
01 668 7170
Bloom Brasserie & Wine Bar, a modern, fresh, tastefully designed restaurant, is owner-operated by two young Dublin brothers who believe in delivering a fantastic dining experience for all their guests. Pól believes in creating the finest of dishes using locally sourced ingredients and preparing them simply. Páraic and his team will greet you on your arrival and his unique, sincere style of service will leave you with a strong desire to return. Bloom caters for those looking for high quality food and wine in a warm and friendly atmosphere. LOCATION: Upper Baggot Street, Dublin 4. OPENING HOURS: Monday - Friday: Lunch: 12.00 - 14.30; Dinner: 17.00 - 22.30 Saturday: Dinner: 16.00 - 23.00 Closed Sunday & Public Holidays BEST DISH: Chargrilled Haunch of Venison, Parsnip Purée, Roast Chestnuts, Game Jus.
€€€
THE BLUE ORCHID
75
GF SC
European French
The Coach House, Ballinteer Ave., Ballinteer, Co. Dublin.
Sawadee - Welcome to The Blue Orchid Opened in March 2013 and boasts an excellent À la Carte menu as well as an extensive Teppanyaki menu. Try the Teppanyaki experience at Blue Orchid and enjoy contemporary Thai food in a tranquil setting. Its philosophy is to keep things simple, classic and fresh with a modern twist. Our Executive Chef Saki is committed to producing wholesome meals and the key to the distinctive taste of each dish lies in the balance of spices and herbs. Early Bird: 3 courses Wed - Sun €16.99 & Sat & Sun 17.00 - 19.00.
Manager: Patti Head Chef: Saki info@blueorchid.ie www.blueorchid.ie
01 296 6113
LOCATION: Beside the Coach House, Ballinter Ave, Ballinteer OPENING HOURS: Wed - Sun & B.Hols 17.00 till late (last orders 22.00) BEST DISH: Everything from the Teppanyaki Menu.
€€€
75
GF
Thai
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DUBLIN
THE BLUE ORCHID
Newtown Park Avenue, Blackrock, Co. Dublin.
Sawadee - Welcome to The Blue Orchid Authentic Thai food is at its best. Dine in, dine out, pick-up and delivery all catered for. A perfect place to experience contemporary Thai food in a tranquil setting. Our philosophy is to keep things simple, classic and fresh with a modern twist. Our Executive Chef Saki is committed to producing wholesome meals and the key to the distinctive taste of each dish lies in the balance of spices and herbs. Early Bird: 3 courses Mon - Fri €16.99 & Sat & Sun 17.00 - 19.00.
Manager: Nui Head Chef: Saki info@blueorchid.ie www.blueorchid.ie
01 283 6601
LOCATION: Halfway down Newtown Park Avenue, Blackrock. OPENING HOURS: Monday - Sunday 17.00 till late (last orders 22.00) BEST DISH: Stir-fried Beef with Soy sauce, Bell Peppers and Broccoli.
€€€
THE BLUE ORCHID
60
GF
Thai
Stepaside Village, Stepaside, Co. Dublin.
Sawadee - Welcome to The Blue Orchid Authentic Thai food at its best. Dine in, dine out, pick-up and delivery all catered for. A perfect place to enjoy contemporary Thai food in a tranquil setting. Our philosophy is to keep things simple, classic and fresh with a modern twist. Our Executive Chef Saki is committed to producing wholesome meals and the key to the distinctive taste of each dish lies in the balance of spices and herbs. Early Bird: 3 courses Mon - Fri €16.99 & Sat & Sun 17.00 - 19.00.
Manager: Sam Head Chef: Saki info@blueorchid.ie www.blueorchid.ie
01 294 8000
LOCATION: In the heart of Stepaside Village. OPENING HOURS: Monday - Sunday 17.00 till late (last orders 22.00) BEST DISH: Penang Curry - a full bodied curry from the heart of Thailand.
€€€
BOULEVARD CAFE
27 Exchequer Street, Dublin 2.
Proprietor: Fintan O’Reilly Head Chef: Fernando Castillo oreillyfintan@gmail.com www.boulevardcafe.ie
01 679 2131
45
GF
Thai
Boulevard Café is one minutes walk from Grafton Street on Exchequer/Wicklow Street, within the heart of Dublin city centre restaurant and entertainment district. Established in 1996 it has a reputation for offering great European/Med style food in a relaxed, romantic, vibrant setting. Early Bird: 2 courses at €18.95 is renowned for being the best value for quality in the city.
LOCATION: Just off Grafton Street. OPENING HOURS: Monday - Tuesday: 12.00 - 21.00; Wednesday - Thursday: 12.00 - 22.00; Friday - Saturday: 12.00 - 23.00; Sunday & Public Holidays: 12.00 - 21.00 BEST DISH: Pork Belly: Our regulars’ favourite, slowly roasted, marinated in a sticky Balsamic Dressing, Rocket & Pine Nut Salad.
€€€
95
GF SC
European Mediterranean
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DUBLIN
BRASSERIE SIXTY6
39
66 South Great George’s Street, Dublin 2.
Sixty6 is a stylish and busy restaurant with fantastic surroundings and atmosphere. All our food is cooked to order using only the finest ingredients, that’s why our Rib Eye, our Calamari, our Monkfish and also our Rotisserie Meats all taste so good. The difference is on the plate.
Proprietor: Vincent Melinn Managers: Elaine Nolan/Anthony Nolan Head Chef: Malcolm Starmar bookings @brasseriesixty6.com www.brasseriesixty6.com
01 400 5878
BROOKWOOD
LOCATION: Located in the heart of Dublin’s busy restaurant & shopping district, also a stone’s throw from Grafton Street. OPENING HOURS: Mon - Thurs: Lunch: 12.00 - 16.00; Dinner: 16.00 - 22.00. Friday: Lunch: 12.00 - 16.00; Dinner: 16.00 - 23.00. Sat: Brunch: 10.00 - 16.00; Dinner: 16.00 - 23.00. Sun & P. Hols: Brunch: 10.00 - 16.00; Dinner: 16.00 - 22.00 BEST DISH: Chicken Skewer marinated in Yoghurt, Cumin, Chilli and Poppy Seed with Guacamole and Pitta Bread stuffed with sixty6 Coleslaw.
€€€
200
Modern European Rotisserie
SC
141 Lower Baggot Street, Dublin 2.
Big steaks, fresh seafood and choice beverages in the heart of buzzing Baggot Street. LOCATION: 141 Lower Baggot Street, Dublin 2.
OPENING HOURS: Monday - Friday: 12.00 til late Saturday: 17.00 til late Closed: Sundays and Public Holidays
Proprietors: Laura Peat Manager: Corina Sopson
info@brookwooddublin.com www.brookwooddublin.com 01 661 9366
BEST DISH: Our 28oz Porterhouse Steak.
€€€
70
GF SC
CAVISTONS SEAFOOD RESTAURANT
Steaks & Seafood
58/59 Glasthule Road, Sandycove, Co. Dublin.
This is purely a fresh seafood restaurant. Straight from the Atlantic waters, our motto is “Let the fish do the talking”. Voted Best Fish Restaurant in Ireland by The Guardian Newspaper. Georgina Campbell 10th Annual Award 2008 for creativity with Irish Fish food.
Proprietor: Peter Caviston Manager: Hannah Moore Head Chef: Noel Cusack info@cavistons.com www.cavistons.com
01 280 9245
LOCATION: Glasthule Village, approx. 300 yards from Glasthule/Sandycove DART Station. Turn right outside station and walk to main junction. OPENING HOURS: Tues - Sat: Lunch sittings 12.00; 13.30; 15.00, kitchen closes 15.20. Thurs - Sat: Dinner sittings 18.00; 20.15 Closed Sunday & Monday. BEST DISH: Whole Black Sole on the Bone Meuinere.
€€€
30
GF
Seafood
40
DUBLIN
THE CHOP HOUSE
2 Shelbourne Road, Ballsbridge, Dublin 4.
Buzzing Brasserie leading towards French style and finished with touches of Chelsea/Fulham. Member of Eurotoques. 2012 Gastro Pub of the Year - Restaurant Association of Ireland, 2012 Best Gastro Pub - Good Food Guide, 2013 Michelin - only recommended Gastro Pub in Dublin, 2014 Top 100 Restaurants in Ireland. LOCATION: Ballsbridge, Dublin 4. OPENING HOURS: Lunch: Monday - Friday: 12.00 - 14.30 Dinner: Monday - Friday: 18.00 - 22.00 Dinner: Saturday: 17.00 - 22.00 Sunday: 13.00 - 20.00 Artichoke Room available to hire.
Proprietor/Chef: Kevin Arundel info@thechophouse.ie www.thechophouse.ie
01 660 2390
CITRON
BEST DISH: Fillet of Dundalk Beef, Watercress and Potato Puree, Tempura of Oysters and Béarnaise Glaze, Veal and Red Wine Jus.
€€€
European
GF
@ THE FITZWILLIAM HOTEL
St. Stephen’s Green, Dublin 2.
Proprietors: The Fitzwilliam Hotel Manager: Kevin Carroll Head Chef: Philip Mahon enq@fitzwilliamhotel.com www.fitzwilliamhotel.com
01 418 5525
50
Ideally located on the mezzanine level of The Fitzwilliam Hotel. Boasting contemporary Irish cuisine prepared by Philip Mahon, Citron is a wonderful choice for foodies or those looking for value dining in the heart of Dublin. LOCATION: City centre on St. Stephen’s Green. Citron is located on the mezzanine level of the Fitzwilliam Hotel. OPENING HOURS: Lunch: Monday - Saturday 12.30 - 14.30 Dinner: Daily 17.30 - 22.00 BEST DISH: Daube of Beef with Celeriac, Rye Crumb and Hazelnut.
€€€
80
CLEAVER EAST by OLIVER DUNNE
GF
Modern Irish
6 - 8 East Essex Street, Temple Bar, Dublin 2.
Cleaver East is a tasting plate restaurant serving a combination of sweet and savoury tasting plates, innovatively presented; offering a unique tasting experience.
Proprietor: Oliver Dunne Manager: Graham Dunne Head Chef: Oliver Dunne info@cleavereast.ie www.cleavereast.ie
01 531 3500
LOCATION: Situated in the heart of Ireland’s capital city, on East Essex Street, in the popular area of Temple Bar. OPENING HOURS: Lunch Wednesday - Saturday & Public Holidays: 12.30 - 14.30 Dinner Monday - Saturday & Public Holidays: 17.30 - 22.30 Lunch Sunday: 14.00 - 18.45. Dinner Sunday: 19.00 - 21.00 Closed for lunch Monday & Tuesday BEST DISH: Lobster Dumplings, Oriental Mushrooms and Lemongrass Broth.
€€€
130
GF SC
Irish International
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DUBLIN
DADA RESTAURANT
41
45 South William Street, Dublin 2.
Moroccan cuisine restaurant & Moroccan food is considered to be one of the richest in the world: inspired by many cultures & civilizations across Africa, Europe & further East, in particular the flavours of the Moorish kitchens of Northern Africa & Southern Spain. Our Moroccan chefs apply their years of experience cooking in some of the finest restaurants in North Africa & Europe. LOCATION: 45 South William Street, Dublin 2.
OPENING HOURS: Monday - Friday: 17.00 - Late; 18.00 - 22.30 Saturday: 12.30 - till late Sunday & Public Holidays: 14.30 - till late
Proprietor: Aziz & Eva Nouhir Manager: Sylvia
info@dadarestaurant.ie www.dadarestaurant.ie 01 617 0777
BEST DISH: Various unique dishes offering a fusion of authentic Moorish-inspired cuisine.
€€€
120
DARWIN’S RESTAURANT 80 Aungier St, Dublin 2.
Proprietor: Amy O’Brien Manager: Amy O’Brien Head Chef: Ciprian Isbanda info@darwins.ie www.darwins.ie
01 475 7511
GF SC
Moroccan
Darwin’s Restaurant offers contemporary international cuisine with an extensive menu catering for ‘carnivorous, coeliac and vegetarian’ diners. Darwin’s prides itself on its certified Irish Angus beef and local produce.
LOCATION: Just a few hundred metres from St. Stephen’s Green in the heart of Dublin City, close to Grafton Street and only minutes from Temple Bar, Darwins is the perfect choice for every occasion. OPENING HOURS: Open Monday - Saturday: 17.00 - late Closed Sundays and Public Holidays
€€€
DAX RESTAURANT
BEST DISH: “What she got in Darwin's was sensational, without question the most tender and delicious lamb she or I had ever encountered. It was so good I asked to speak to the chef to ask how it had been done.” Paolo Tullio
130
GF SC
Steak/Vegetarian
23 Pembroke Street Upper, Dublin 2.
Dax Restaurant offers an intimate fine dining experience, using the best Irish and continental artisan ingredients to produce refined, modern French dishes. The cuisine is supplemented by an excellent wine list and value for money can be found in its lunch and table d’hôte menus.
Proprietor/Manager: Olivier Meisonnave Head Chef: Conor Dempsey olivier@dax.ie www.dax.ie
01 676 1494
LOCATION: 8 minutes walk from Grafton Street. OPENING HOURS: Tuesday - Friday: Lunch: 12.30 - 14.30 Tuesday - Saturday: Dinner: 18.00 - 22.30
€€€
BEST DISH: Glazed milk-fed Veal Cheek, Celeriac Fondant, Caramelised Pear, Baby Leek, Confit Garlic, braising juice. Tartar of organic Irish Salmon, Pickled Wakame, Preserved Mandarin, Dashi Jelly, Wasabi Crème Fraîche.
65
SC
French European
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DUBLIN
DIEP LE SHAKER
55 Pembroke Lane, off Pembroke Street, Dublin 2.
Diep Le Shaker is celebrating 15 years in business with its award-winning cuisine, delicious cocktails and addictive atmosphere. The restaurant has again received the Thai Select Premium Certification from the Thai embassy in London for reaching a specific standard in cooking methods and service. Head chef Brad Stoward continues to evolve Diep Le Shaker’s menu further with regular trips to Bangkok, resulting in the purest Thai dishes with only the finest ingredients. Early Bird Specials.
Directors: Matthew, Matt & Alex Farrell Head Chef: Bradley Stoward leshaker@diep.net www.diep.net
01 661 1829
LOCATION: 55 Pembroke Lane, Off Pembroke Street, Dublin 2. OPENING HOURS: Lunch: Tues - Thurs: 12.00 - 14.30; Fri: 12.00 - 17.00 Dinner: Tues - Wed: 17.00 - 22.30; Thurs - Fri: 17.00 - Late; Saturday: 17.00 - Late BEST DISH: Pla Neung Manow: Whole Steamed Sea Bass infused with Lemongrass and Coriander, served with Fresh Lime, Galangal, Garlic, Chilli and Fish Sauce.
€€€
120
Thai
GF SC
DYLAN RESTAURANT @ DYLAN HOTEL Eastmoreland Place, Dublin 4.
Proprietor: Fylan Collection Manager: Gráinne Ross Head Chef: Nathan Dimond justask@dylan.ie www.dylan.ie
01 660 3000
Dylan Restaurant is a vibrant yet relaxing space which boasts two fabulous outdoor terraces. Executive Chef Nathan Dimond focuses on great tasting dishes using simple, top quality ingredients. This compliments the informal and relaxed dining ambiance. Table D’Hote Menu: Tuesday – Sunday: €38.50; Lunch: Wed – Sat: €18.50; Sunday Brunch: À La Carte Menu.
LOCATION: Off Upper Baggot Street, 10 mins walk to St. Stephen’s Green. OPENING HOURS: Lunch: Wednesday – Saturday: 12.30 – 14.30 Dinner: Tuesday – Thursday: 18.00 – 22.00; Friday & Saturday: 18.00 – 23.00 Sunday Brunch until 18.00 Sunday Dinner until 21.00
€€€
BEST DISH: Home-Cured Clare Island Organic Salmon with Dill Crème Fraiche, Caperberries & Lemon. Grilled Lobster with Chunky Chips & Béarnaise Sauce. Madagascan Bourbon Vanilla Panna Cotta with Citrus Fruit Terrine.
70
GF
FADE STREET SOCIAL Fade Street, Dublin 2.
Manager: Geoff Graham Head Chef: Dylan McGrath info@fadestreetsocial.com www.fadestreetsocial.com
01 604 0066
Modern Irish
Fade Street Social is an ambitious new project incorporating two restaurants in Dublin under one roof; The Gastro Bar and The Restaurant (Traditional Irish Restaurant), along with a relaxed roof top Wintergarden. Fade Street Social Irish restaurant celebrates Irish food and character. LOCATION: Fade Street OPENING HOURS: Restaurant : Lunch: Monday - Friday 12.30 - 14.30; Dinner: 7 days a week 17.00 - 22.30 Gastro Bar: Lunch: Saturday/Sunday & Bank Hols. from 13.00 & through dinner. Dinner: 7 days from 17.00 - 22.30
€€€
BEST DISH: Veal Chop for two with Dublin Bay Prawns and Chervil, great creamy Mashed Potatoes with creamed Kale and a Pickled Carrot and Tarragon Salad.
120
GF SC
European
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Food Emporium & Restaurant 58/59 Glasthule Road, Sandycove, Co. Dublin. T: 01 280 9120 (shop) 01 280 9245 (restaurant) E: info@cavistons.com W: www.cavistons.com
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DUBLIN
FAHRENHEIT GRILL @ CLONTARF CASTLE HOTEL Castle Avenue, Clontarf, Dublin 3.
Fahrenheit Grill is regarded as one of the finest restaurants in Dublin. Specialising in dry aged beef and fresh fish, with produce that is sourced from exceptional local suppliers to ensure freshness and quality of flavour.
General Manager Hotel: Mark Long Manager: Lorraine Gavigan Head Chef: Stuart Heeney lgavigan@clontarfcastle.ie www.clontarfcastle.com
01 853 4363
LOCATION: Situated just 10 minutes from Dublin City Centre in the original part of the luxurious 12th century Clontarf Castle Hotel. OPENING HOURS: Breakfast: Monday - Friday: 06.30 - 10.30; Saturday - Sunday: 07.30 - 11.00. Dinner: Sunday - Thursday: 17.30 - 22.00; Friday - Saturday: 17.30 - 22.30 Private Bookings available also. BEST DISH: Duck Two Ways: Pan Seared Breast and Confit Leg, Carrot & Orange Puree, Wilted Spinach, Vanilla Jus.
€€€
90
GF
THE GABLES RESTAURANT Foxrock Village, Dublin 18.
Proprietor: Jim & John McCabe Head Chef: Juan Luis Casero value@mccabeswines.ie www.mccabeswines.ie
01 289 2174
Steak Seafood
Brasserie restaurant & wine bar situated in a Victorian ‘Gable’ building. Breakfast, lunch & dinner served 7 days, very popular brunch at weekends and a tapas menu also available. Over 200 wines available from McCabes quality range. Great value 2-course lunch €17.50, soup & wrap €10, €19.95 for two courses available all night every night and even better a special Early Bird Wine List applies between 17.00 - 19.00 daily with prices as low as €10 per bottle.
LOCATION: Foxrock Village, Dublin 18. OPENING HOURS: Monday - Thursday: 08.00 - 21.30; Friday: 08.00 - 22.00; Saturday: Brunch: 09.00 - 16.00; Dinner: 17.00 - 22.00 Sunday: Brunch: 10.00 - 16.00; Dinner: 17.00 - 20.00 BEST DISH: A varied menu with something to suit everyone. Lots of interesting daily specials and an award nominated healthy childrens menu.
€€€
70
GLEESONS OF BOOTERSTOWN
European
Booterstown Ave., Blackrock, Co. Dublin.
Gleesons have added a food corner on the front of their pub/ restaurant and features their homemade meals, desserts, breads and salads to take home. Extensive off-licence, Overall Winner National Bar of the Year 2011, 2012 and Best Local Bar. Each lounge has been renovated very tastefully, new lunch and evening menus, a new pool room and a morning coffee area that opens at 8am. LOCATION: Booterstown Ave., Blackrock, a few hundred yards from the DART station. Free customer parking. RESTAURANT OPENING HOURS: Food served all day.
Proprietors: John & Ciaran Gleeson info@gleesons.ie www.gleesons.ie
01 288 0236/ 0361
BEST DISH: Chicken Piri Piri, Marinated Chargrilled Chicken Breast with Rocket, Parmesan, Toasted Pine Nuts and Balsamic Dressing, served with Baked Potato.
€€€
150
GF
European
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AWARD WINNING COCKTAILS SERVED UNTIL LATE IN OUR LUXURIOUS LOUNGE OUTSTANDING MODERN THAI/ASIAN CUISINE IN KOH RE STAURANT
OPEN 7 DAYS A WEEK LUNCH 12-5PM DINNER 5PM TO LATE PRE-THEATRE MENU AVAILABLE DAILY FROM 5PM
“Top class cocktails and modern Thai/ Asian cuisine served in a New York style cocktail lounge and restaurant” “The Manhattan... is a thing of wonder” “Trendy glitzy Dublin eateries tend to focus more on style than substance but Koh breaks the rule. It serves some outstanding Asian food and cocktails”
Pre-Theatre Menu available daily from 5pm 2 Courses €17.50 3 Courses €20 All cocktails €7 every Sunday & Monday Thai Tapas available in our Cocktail Lounge
6/7 Jervis Street, Millennium Walkway, Dublin 1 T +353 1 814 6777 E enquiries@koh.ie www.koh.ie www.menupages.ie
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DUBLIN
GOOD WORLD
18 South Great George’s Street, Dublin 2.
The Good World restaurant has been established since 1991. Dim Sum and Cantonese cuisine is what we do best. We offer lunch and early bird specials as well as a special dinner for 2. We cater for large groups. LOCATION: Dublin city centre.
OPENING HOURS: Open 7 Days: 12.00 - 24.00
BEST DISH: Dim Sum, the house speciality.
Manager: Jason Ngai jngai70@yahoo.com
01 677 5373
€€€
70
THE GRILL AT THE CASTLE
Chinese
GF
Fitzpatrick Castle Hotel, Killiney, Co. Dublin.
With its own separate entrance The Grill At The Castle is a lively stylish contemporary restaurant, serving fresh local produce to perfection! Located alongside the Dungeon Bar in the original dungeons of the castle where there is excellent live music most weekends. Piano bar, jazz, traditional.
Proprietor: Eithne Fitzpatrick Head Chef: Philip Whittle syed.rizvi@fitzpatricks.com www.fitzpatrickcastle.com
01 230 5400
LOCATION: 20 minutes DART ride from the city centre and within walking distance of Dalkey heritage village. Free parking and WiFi. OPENING HOURS: Monday - Saturday: 18.00 - 22.00 Sunday/Bank Holidays: 17.00 - 21.30 BEST DISH: The Menu showcases a mouth-watering selection of char-grilled Irish Steaks, Seafood and Ribs.
€€€
85
THE HEN HOUSE RESTAURANT
GF
Modern Irish European
The Pavilion, Seafront, Dun Laoghaire, Co. Dublin.
Wood-grilled chicken, steaks and great daily fish specials. A truly family-friendly restaurant, amazing atmosphere, live music on Friday evenings, something for everyone. Semi-private booths available.
Proprietor: G & R Campbell Manager: Kate Pavlova Head Chefs: Adam Brack-Sinnott & Slawack Harezlak
kate@thehenhouse.ie www.thehenhouse.ie 01 663 6611
€€€
LOCATION: On the seafront in Dun Laoghaire - 1 minute from the bus/DART station. Outdoor seating and car parking. OPENING HOURS: Summer Hours: Monday - Sunday Lunch 12.00 - 17.00, Dinner 17.00 - 21.00. Winter Hours: Monday - Sunday 12.00 - 15.00, Dinner 17.00 - 20.00 Closed Mondays: November/December/January/February. Early Bird Every Night: 2 courses €16.95, 3 courses €19.95. BEST DISH: Half a Roast Chicken/Malaysian Chicken/Seafood Pie - the list of Hen House classics. Chicken Tenders, Special Ciabattas, Home-made Soups, Duck, Steaks.
95
SC
European Seafood
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DUBLIN
KAJJAL Sister Restaurants: Kinara - Clontarf 833 6759, Kinara Kitchen - Ranelagh 406 0066 7 The Green, Malahide, Co. Dublin.
Pakistani and Eastern cuisine.
Early Bird and Ethnic Tapas available. LOCATION: Centre of Malahide village.
OPENING HOURS: Open 7 Days a week: Early Bird: 16.00 - 19.00 Monday - Thursday Lunch: 12.00 - 16.00Dinner: 17.00 - 23.00
Proprietors: Sean Collender & Shoaib Yunus Manager: Inder Jit Singh Head Chef: Rayman Hossan info@kajjal.ie www.kajjal.ie
01 806 1960
€€€
BEST DISH: Nehari Gosht: A very popular dish, eaten daily in the homes of Karachi and Pakistan. Large chunks of Tenderloin Beef in a spiced Light Curry Sauce.
70
Experience the unexpected...
Allow the intense taste of Excellence to take you to another place and experience the ultimate pleasure. Lindt. Master Chocolatier since 1845.
Pakistani
EXCELLENCE
47
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DUBLIN
ANNADALE COTTAGE Leixlip Road, Lucan, Co. Dublin.
Annadale cottage specialises in Fine Chinese Cuisine and we believe the true taste of each dish is very important so we take great pride in our food being completely free of MSG. Stunning interior with emperor-like comfortable brown leather chairs, marble tables and fine cutlery with white engraved plates will guarantee an enjoyable fine dining experience. Perfect for all occasions, big or small. LOCATION: In Lucan village, close to the Maxol Garage. OPENING HOURS: Monday - Saturday: 17.00 - 23.30 Sunday: 13.30 - 23.00
Manager: Mandy Tang info@annadalecottage.com www.annadalecottage.com
01 628 0688
KA SHING
BEST DISH: Prawn Noodle Wrap. Marinated Prawn wrapped in fine Crispy Noodles served with Thai Sweet Chilli Sauce.
€€€
12A Wicklow Street, Dublin 2.
GF
Chinese
We ensure each guest receives prompt, professional and friendly service. Stunning interior with beautifully carved chairs, marble tables and mosaic walls for all our guests and staff. Nutritious, quality ingredients make each dish delicious. Fine Chinese cuisine with all the classic dishes and some innovative ones to tickle your taste buds. We invite you to come dine with us for a memorable experience. This restaurant is perfect for all occasions.
LOCATION: Dublin 2, on Wicklow St., across the road from Brown Thomas. OPENING HOURS: Monday - Sunday: 12.00 - 23.00
Manager: John Woong kashingrestaurant@gmail.com www.kashing.ie
01 677 2580
BEST DISH: Mango Duck. Sliced Roast Duck marinated with Fresh Mango to produce a sweet, succulent sauce and delightful taste.
€€€
GF
Chinese
KINARA Sister Restaurants: Kajjal - Malahide 806 1960, Kinara Kitchen - Ranelagh 406 0066 318 Clontarf Road, Dublin 3.
High class Pakistani restaurant offering original, traditional and organic dishes. Magnificent views of Dublin Bay. Ideal location on the Clontarf Road. Gift vouchers available. LOCATION: Opposite Bull Island on the Clontarf Road.
Proprietors: Sean Collender & Shoaib Yunus Manager: Khalfan Aziz Head Chef: Arshad Ansari info@kinara.ie www.kinara.ie
01 833 6759
€€€
OPENING HOURS: Open 7 Days a week Lunch: Thursday - Sunday 12.00 - 16.00 Dinner: 7 Days a week 17.00 - 23.00 Early Bird: Monday - Thursday with 3 courses 17.00 - 20.00 BEST DISH: Nehari Gosht: A very popular dish, eaten daily in the homes of Karachi and Pakistan. Large chunks of Tenderloin Beef in a spiced Light Curry Sauce.
75
Pakistani
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KINARA KITCHEN 17 Ranelagh, Dublin 6.
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DUBLIN
49
Sister Restaurants: Kinara - Clontarf 833 6759, Kajjal - Malahide 806 1960
Kinara Kitchen opened in Ranelagh village during October 2010 and has added to the great choice of eateries in Ranelagh Village. LOCATION:
Opposite Superquinn in Ranelagh Village.
Proprietors: Sean Collender & Shoaib Yunus Manager: Ranbir Singh Head Chef: Rajendra Mohite info@kinarakitchen.ie www.kinarakitchen.ie
01 406 0066
€€€
OPENING HOURS: Open 7 Days a week Early Bird: 16.00- 20.00 Monday - Thursday Lunch: 12.00- 16.00 Dinner: 17.00 - 23.00 BEST DISH: Mughlai Murghi: Breast of Chicken Pieces flavoured with Coconut Milk and Aubergine with chopped Onions and Peppers. Finished with a touch of Ginger.
75
KOH RESTAURANT & COCKTAIL BAR
Pakistani Eastern
6-7 Jervis Street, Millennium Walkway, Dublin 1.
A stylish Cocktail Lounge with award-winning cocktail barmen and an extensive craft beer and whisky selection. The restaurant serves modern Thai/Asian food at reasonable prices with a wine list expertly chosen to match the delicate subtle Asian flavours.
LOCATION: In the heart of Dublin City on the fashionable Millennium Walkway, which runs from the River Liffey to the Jervis Street Luas stop. OPENING HOURS: Lunch: Monday - Friday: 12.00 - 17.00 Saturday & Public Holidays: 13.00 - 17.00 Dinner: Mon - Thurs, Sun & P. Hols.: 17.00 - 23.00 Friday & Saturday: 17.00 - Midnight
Proprietors/Managers: Conor Sexton/ Conor Kilkenny
enquiries@koh.ie www.koh.ie 01 814 6777
€€€
BEST DISH: Thai-style Roast Chicken Kai Yaang, marinated for 24 hours in a blend of Thai herbs and spices, served with Sticky Thai Rice, Papaya Salad and Dipping Sauces.
200
L’ECRIVAIN RESTAURANT
GF SC
Modern Thai Asian Cuisine
109a Lower Baggot Street, Dublin 2.
l’Ecrivain Restaurant – a Michelin star dining experience at affordable prices. LOCATION: 5 minutes walk from St. Stephen’s Green.
Proprietors: Derry & Sallyanne Clarke Head Chef: Derry Clarke enquiries@lecrivain.com www.lecrivain.com
01 661 1919
OPENING HOURS: Closed Sunday & Public Holidays Lunch: 12.30 - 14.00 Dinner: Monday - Saturday: 18.30 - 22.30
€€€
BEST DISH: Hand Dived Scallops, Smoked Tomatoes & Squid, Black Olive Tuile, Tomato Essence, and Basil Oil. Hereford Beef Assiette Fillet, Braised Ox Cheek, Shredded Tongue, Pickled Vegetable, Marrow Bread Crumb and Smoked Garlic.
120
GF
French Modern Irish
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COOKING WITH CREAM
Avonmore Cooking Cream: half the fat of ordinary cream
Avonmore Cooking Cream, like all the creams in the Avonmore product range, is made in County Kildare using fresh Irish milk supplied by a select panel of approved dairy farmers, but what sets it apart is that it has 50% less fat than standard cream. Yes, you read that right. With half the fat you might think that you get half the flavour or half the thickness; wrong and wrong. That’s the genius of this product. Avonmore Cooking Cream has a smooth, thick consistency and tastes just like full fat cream so home chefs need not fret that they are compromising on taste or texture. They aren’t. Serious home chefs might be wondering how the half-fat formula reacts to heat – every chef’s nightmare is, after all, the sauce splitting! Again, no need to fret; Avonmore Cooking Cream is heat-resilient and is therefore able to withstand higher cooking temperatures than regular cream.
Avonmore is proud to celebrate Ireland’s home cooks
Last year’s first ever Avonmore Cook & Taste Awards saw domestic gods and goddesses submit their signature dishes to be judged by sunny celebrity chef, Rozanne Stevens, with €1,000 in cash for the winner. Celebrating home cooking at its best, the competition sought simple, home-cooked recipes using Avonmore’s wide range of products including milk, butter, cheese and of course cream. First prize went to Concellia Pearse from Limerick for her dish, ‘Citrus Enhancements’, an elegant dessert based on a classic lemon posset made with Avonmore Fresh Cream.
…and celebrity chefs
To acknowledge the wealth of top-class food writing in Ireland, Avonmore sponsors the cookery book category in the Bord Gáis Energy Irish Book Awards. Last year’s winner was the Grande Dame of Irish gastronomy, Darina Allen, for 30 Years at Ballymaloe, her beautiful account of the birth and development of the original Irish cookery school. You’ll have to wait till the autumn for this year’s shortlist, which will be announced in October 2014. You can then vote for your favourite cookbook at www.irishbookawards.ie
Discover the creams of the crop
The Avonmore range includes the ever popular and versatile Fresh Cream, Freshly Whipped Cream which can be spooned directly over your favourite dessert, Avonmore Sour Cream for a tangy quality and Fresh Dessert Cream which won gold medal at last year’s Blas na hÉireann awards. Avonmore’s website www.cookwithavonmore.ie and Facebook page https://www.facebook.com/CookWithAvonmore are full of tips, competitions and of course great recipes for seasonal starters, main courses and desserts. Don’t miss Rozanne Stevens demonstrating her recipes on the website’s cookery channel.
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DUBLIN
LES FRÈRES JACQUES 74 Dame Street, Dublin 2.
LOCATION: Beside Olympia Theatre – across from Dublin Castle. OPENING HOURS: Monday - Friday: Lunch: 12.00 - 14.30 (2/3 Courses €18/€23); Monday - Saturday: Dinner: 18.00 - 22.00 (Set Dinner Menu 3 Courses €30); Monday - Saturday: Dinner: 18.00 - 19.00 (2/3 Courses €20/€25). Closed Sunday.
Proprietor: Jean Jacques Caillabet Pinterist: www.pinterest.com/lfjdublin info@lesfreresjacques.com www.lesfreresjacques.com
01 679 4555
MARCEL’S
Since 1986 Les Frères Jacques has given customers a true taste of France. Only the best establishments have been selected as Member’s of BIM Seafood Circle & the commitment to quality is signature to Les Frères Jacques. Meat dishes also available. 50% discount Monday & Tuesday on every full bottle of wine from our list.
BEST DISH: Slowly Pan Fried Black Sole served whole off the bone, Melted Butter, sprinkle of Lemon Juice and Parsley.
€€€
60
Seafood
SC
1 St. Mary’s Road, Ballsbridge, Dublin 4.
Open since July 2013, Marcel’s Restaurant is an elegant neighbourhood bistro producing French-inspired dishes using only the finest local Irish ingredients. Carefully-tailored menus ensure an authentic Parisian-influenced dining experience at all times. Perfect for a celebration or corporate booking, our 3 private diningrooms cater for groups of 6-30 people.
Proprietor: Omar Bux & Paul Rooney Manager: Omar Bux Head Chef: Gary Tilley info@marcels.ie www.marcels.ie
01 660 2367
LOCATION: Within walking distance of the Aviva Stadium and the RDS. OPENING HOURS: Lunch Daily: 12.00 - 15.00; Dinner: Monday - Thursday 17.00 - 22.00; Early Bird: Sunday - Thursday 17.00 - 19.00 (2 courses €20, 3 courses €25) Friday & Saturday 17.00 - 22.30 Sunday: 12.00 - 21.00 (2 courses €20, 3 courses €25) BEST DISH: Marcel’s signature Scallops, Pan-seared, with Pea Emulsion and Crispy Pork Skin (suitable for coeliacs).
€€€
80
MATT THE THRESHER
French-inspired
GF
- SEAFOOD BAR & GRILL
31-32 Lower Pembroke Street, Dublin 2.
A stylish city bar located in the heart of Georgian Dublin. Specialising in Seafood, with a superb fresh seafood display. Also serving great Steaks, Burgers and Pies. A warm welcome, with piano at weekends.
Proprietors: Jimmy & Charlotte Lyons Managers: Jimmy & Charlotte Lyons Head Chef: Yossa Auld mattsdublin@gmail.com www.mattthethresher.ie
01 676 2980
LOCATION: On Pembroke Street, between Baggot Street and Fitzwilliam Square, Dublin 2. Beside Louis Copeland’s shop. OPENING HOURS: Lunch: Monday - Saturday: 12.00 - 17.00 Dinner: Monday - Saturday: 17.00 - 22.00 Sunday & Bank Holidays: 12.30 - 20.45 BEST DISH: Grilled Fish from local waters - steaming Pot of Roaring Water Bay Mussels, Oysters from €11.95 for 6, Dingle Bay Crab Claws, Scampi & Chips.
€€€
120
GF
Seafood
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DUBLIN
MULBERRY GARDEN
53
Mulberry Lane, Donnybrook, Dublin 4.
A hidden gem tucked away in leafy Dublin 4. It’s almost as if they don’t want you to find it but you will fall in love once you do. Outstanding Irish food, a great atmosphere and a beautiful garden where everything is edible make this Thursday, Friday, Saturday only spot one of the most unique experiences in the city. LOCATION: Directly behind the Bang & Olufsen store on the main street in Donnybrook.
Proprietors: Laura Peat Manager: Claudiu Hedes Head Chef: Tom Doyle eat@mulberrygarden.ie www.mulberrygarden.ie
01 269 3300
OPENING HOURS: Thursday - Saturday: 18.00 - Close
€€€
BEST DISH: Our seasonal local Irish menu which changes weekly consists of your choice between two starters followed by your choice of a meat or fish main course, rounded off with either dessert or cheese and is priced at €40.
65
GF SC
O’CONNELLS IN DONNYBROOK
Modern Irish
... DISTINCTLY IRISH
133 - 135 Morehampton Road, Donnybrook, Dublin 4.
O’Connells Restaurant - 100 seats with a Bar and a 100-seat private function room - The Belmont Room. A distinctly Irish restaurant. O’Connells has just added a Small Irish Food Producers Counter where customers may choose from an array of ‘direct from the producer’ products for their first course. A Catalonian Charcoal Grill Oven and an Atlantic Seawater Shellfish Tank add to the experience. Open daily for late breakfast and Saturday brunch. LOCATION: Centre of Donnybrook on the junction of Morehampton Road and Belmont Avenue. Near Burlington, Four Seasons, Herbert Park Hotels. OPENING HOURS: Monday: 17.00 - 21.00 Tuesday - Friday: 07.30 - 22.00 (Sat from 09.30) Sunday: 12.30 - 19.30 (last orders)
Proprietor: Tom O’Connell info@oconnellsdonnybrook.com www.oconnellsdonnybrook.com
01 269 6116
€€€
BEST DISH: Catalonian Charcoal Oven Roasted Free Range Irish Chicken: Butterfly Roasted Chicken (carved at your table), Thyme Leaf Bread Stuffing, Grandma O’Connell’s Bread Sauce with Marjoram, Cranberries, Pan-Roasting Gravy.
100
OLIVER ST JOHN GOGARTY
GF SC
Distinctly Irish
58 - 59 Fleet Street, Temple Bar, Dublin 2.
Gogarty’s serves exceptionally good bar food, mainly from traditional Irish recipes but also some international flavours and favourites. We also stock a good range of craft Irish beers, ciders and Irish whiskeys.
Proprietor: Martin Keane Manager: Martin Keane Head Chef: Mick Caul restaurant@gogartys.ie www.gogartys.ie
01 671 1822
LOCATION: Centre of Temple Bar, in the heart of Dublin’s City Centre, at the corner of Fleet Street/Anglesea Street. OPENING HOURS: Open 7 days a week Monday - Saturday 10.30 - 23.00; Sunday & Bank Holidays 12.00 - 23.00 BEST DISH: Beef & Guinness Casserole.
€€€
150
SC
Traditional Irish
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DUBLIN
OLIVER ST JOHN GOGARTY RESTAURANT 58 - 59 Fleet Street, Temple Bar, Dublin 2.
Gogarty’s award-winning restaurant specialises in traditional Irish dishes. We have an extensive menu but some favourites include Leg of Wicklow Lamb, 20oz Porterhouse Steak, Dingle Crab Claws, Aranmore Oysters, Sole on the Bone, and our signature dish Gogarty’s Howth Lobster.
Proprietor: Martin Keane Manager: Connie Johnson Head Chef: Mick Caul restaurant@gogartys.ie www.gogartys.ie
01 671 1822
LOCATION: Centre of Temple Bar, in the heart of Dublin’s City Centre, at the corner of Fleet Street/Anglesea Street. OPENING HOURS: Open 7 days a week Monday - Wednesday 17.00 - 23.30; Thursday - Sunday 12.30 - 23.30 BEST DISH: Gogarty’s Fresh Howth Lobster with Shallots and Fresh Herbs, with a Mustard, Fresh Cream and Irish Whiskey Sauce.
€€€
92
THE PORT HOUSE
SC
Traditional Irish
64A South William Street, Dublin 2.
The Port House serves an array of tapas & pintxos as well as an extensive range of fine wines, ports & sherries in this beautiful & solely candle lit wine cavern that has been stripped back to its original features. Lee Sim wanted to create something different in Dublin, a traditional Spanish tapas bar where one can relax, have a glass of wine & some pintxos without having a full three course meal.
Proprietor: Lee Sim Manager: Mary Duggan Head Chef: Marcin Skudlarski mary@porthouse.ie www.porthouse.ie
01 677 0298
LOCATION: Just off Grafton Street, Dublin 2. OPENING HOURS: Sunday - Thursday: 12.00 - 23.30 Friday & Saturday: 12.00 - 00.30
€€€
BEST DISH: Plato de Jamón Iberico - Hand Sliced Acorn fed, black hoof - Pat Negra Iberian Ham. Ensalada de Queso de Cabra Con Miel - Mixed Leaves with soft Goats Cheese, Tomatoes and Honey dressing.
105
PORT HOUSE PINTXO
GF
Spanish Tapas
12 Eustace Street, Temple Bar, Dublin 2.
Port House Pintxo serves an array of tapas and pintxos as well as an extensive range of fine wines, ports & sherries. This beautiful candle-lit, bodega-style tapas bar is spread over the ground floor and basement of the building with a seating capacity for eighty people plus a stunning heated terrace overlooking Meeting House Square with a seating capacity for thirty people. LOCATION: Temple Bar, Dublin 2.
Proprietor: Lee Sim Manager: Alastair O’Connor Head Chef: Raul Pobo pintxo@porthouse.ie www.porthouse.ie
01 672 8590
OPENING HOURS: 7 days a week: 12.30 - late
€€€
BEST DISH: Vieras a La Gallega - Scallops cooked with Garlic, Onions & Serrano Ham topped with bread crumbs. “McFoie” Burger - Mini Beef Burger topped with Foie Gras on Gallican bread.
105
GF
Spanish Tapas
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DUBLIN
THE PORT HOUSE IBERICOS
55
3/4 Pembroke Cottages, Dundrum Town Centre, Dublin 16.
Bare brick walls, open fires and chandeliers set the intimacy of the restaurant creating a unique and relaxing dining experience for customers. The amalgamation of four cottage structures allows a seating capacity for one hundred and forty people including the secret garden at the rear of the restaurant.
Proprietor: Lee Sim Manager: Hubert De Seroux Head Chef: Agnieszka Szlezak dundrum@porthouse.ie www.porthouse.ie
01 216 6133
LOCATION: Dundrum Town Centre. OPENING HOURS: Monday - Wednedsay: 12.00 - 22.30 Thursday: 12.00 - 23.30; Friday & Saturday: 10.00 - 00.30; Sunday: 10.00 - 22.30
BEST DISH: Esparragos - Grilled Asparagus with Garlic Mayonnaise. Chorizo Al Vino - Spicy Chorizo cooked with Onions and our house Rioja. Brochetas de Gambas Pil Pil - Prawn Skewers in Pil Pil Sauce.
€€€
100
RESTAURANT FORTY ONE 41 St. Stephen’s Green, Dublin 2.
GF
@ RESIDENCE
Spanish Tapas
Restaurant Forty One, one of the most elegant dining rooms in the City, where Award Winning Dishes are served under the Directorship of Head Chef, Graham Neville. Available for private events also. LOCATION: On St. Stephen’s Green
Restaurant Manager: Arvine Goorwappa Head Chef: Graham Neville info@restaurantfortyone.ie www.restaurantfortyone.ie
01 662 0000
ROCK LOBSTER Dundrum Town Centre.
Proprietor: Niall Sabongi Manager: Fiona Kavanagh Head Chef: Niall Sabongi dundrum@rocklobster.ie www.rocklobster.ie
01 291 0410
OPENING HOURS: Tuesday - Saturday: Lunch: 12.30 - 14.30 Dinner: 17.30 - 22.00
BEST DISH: Roast Moulard Duck Breast, York Cabbage, Celeriac, and Poached Cherries.
€€€
60
GF SC
@ HARVEY NICHOLS
European Fine Dining
One of Dublin’s most stylish speciality Seafood & Steak restaurants for laid-back contemporary dining and Ireland’s only 100% sustainable seafood restaurant. All our beef is 100% Irish, dry-aged for a minimum of 35 days to give it its unique flavour. An exciting and varied menu featuring an extensive range of freshly caught fish and delicious Irish and Canadian lobster means guests can enjoy a relaxed and delicious meal every day of the week.
LOCATION: Dundrum Town Centre, Sandyford Road, Dublin 14. OPENING HOURS: Lunch: Tuesday - Friday: 12.00 - 16.00 Dinner: Monday & Tuesday 17.00 - 21.00, Wednesday 17.00 - 21.30, Thursday & Friday 17.00 - 22.00. Open Saturday: all day Sundays and Public Holidays: 13.00 - 20.00 BEST DISH: Whole split Lobster, home-cut Fries and Side Salad.
€€€
100
GF SC
Steak & Seafood
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DUBLIN
ROLY’S BISTRO
7 Ballsbridge Terrace, Ballsbridge, Dublin 4.
Roly’s Bistro is the place to wine & dine, in the heart of Ballsbridge, ample parking and within walking distance of many of Dublin’s hotels. Booking recommended, and enjoy the exceptional dishes prepared by Paul Cartwright. We are also offering an exciting new Café & Bakery for Casual Dining, 7 days a week 07.30 - 11.00, no booking required.
Proprietors/Managers: John O’Sullivan, Angela O’Sullivan, Paul Cartwright Head Chef: Paul Cartwright ireland@rolysbistro.ie www.rolysbistro.ie
01 668 2611
RUSTIC STONE
LOCATION: Centre of Ballsbridge, just up from Lansdowne Road, close to the American Embassy and the RDS nearby. OPENING HOURS: Open 7 Days a week: 12.00 - 15.00; 18.00 22.00 Closed: 25th/26th/27th December & Good Friday BEST DISH: Pan-fried Dublin Bay Prawns with Garlic, Chilli and Ginger Butter.
€€€
250
GF SC
European
17 South Great George’s Street, Dublin 2.
Rustic Stone’s philosophy is simple: tasty, nutritious, innovative cuisine that is accessible to all. We only use the best of local produce, sourcing our ingredients from local suppliers. The exciting concept of stone cooking has been adopted by awardwinning chef Dylan McGrath. Dylan invites you to enjoy and experience his new concept in cooking, Rustic Stone.
Manager: Alan Hainsworth Head Chef: Dylan McGrath info@rusticstone.ie www.rusticstone.ie
01 707 9596
LOCATION: Corner of Exchequer Street and George’s Street. OPENING HOURS: Monday - Thursday: 12.00 - 14.30; 17.30 - 22.30 Friday: 12.00 - 14.30; 17.00 - 22.30 Saturday: 13.00 - 22.30; Sunday: 13.00 - 21.00 BEST DISH: Fillet of Beef with Mushrooms and Tarragon, Truffle Chips and Mustard Salad.
€€€
120
GF SC
SALAMANCA TAPAS BAR & RESTAURANT 1 St. Andrew’s Street, Dublin 2.
European
Salamanca Tapas Bar & Restaurant offers a wide selection of tapas and carefully-chosen wines. Be prepared to be whisked from the mundane to the Mediterranean in a prime city centre location. Salamanca is the Taste of Spain. LOCATION:
Salamanca Tapas Bar & Restaurant is ideally located near Trinity College and Grafton St. as well as Dublin’s night life. OPENING HOURS: Monday - Saturday: 12.00 - late Sunday: 13.00 - late Public Holidays: 12.00 - 22.30
Proprietor: Caroline Boyle Manager: Hischam Boukhras
info@salamanca.ie www.salamanca.ie 01 677 4799
€€€
BEST DISH: Paella de Pollo. Our Paella is prepared using an authentic Spanish recipe from genuine Spanish chefs and helped us be voted ‘Best Tapas Restaurant’ in 2010.
100
European Seafood
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DUBLIN
SEAPOINT FISH & GRILL
4 The Crescent, Monkstown, Co. Dublin.
One of Monkstown’s favourite neighbourhood eateries, Seapoint is the local restaurant where everything is made daily from scratch and served up with true hospitality. Newly refurbished, Seapoint promises diners they will receive nothing less than the very best dining experience around, with menu choices to suit all. The perfect place to relax, have fun and catch up with friends and family, Seapoint is the ideal social meeting house! Extensive selection of wines by the glass and fine Irish Craft Beers.
Proprietor: Shane Kenny Manager: Shane Kenny Head Chef: Nick Clapham info@seapointrestaurant.com www.seapointrestaurant.com
01 663 8480
LOCATION: Located in the heart of Monkstown Village. Seapoint is a 5minute walk from the Salthill & Monkstown DART Station. OPENING HOURS: Daily: 10.00 - 22.30 BEST DISH: Seapoint Fish Burger (incorporating Hake, Cod, Mackerel, Prawns), and Lettuce, Tomato and Crispy Pancetta, served with Seapoint Fries.
€€€
110
SHANAHAN’S ON THE GREEN
GF
Modern European
119 St. Stephen’s Green West, Dublin 2.
American style Steak & Seafood restaurant, attentive service, superb food & wines, and overlooks St. Stephen’s Green. As you enter the Oval Office Bar you’ll be surrounded by historical treasures, such as the original JFK rocking chair from Air Force One. LOCATION: Parallel to the Luas line, beside the College of Surgeons on St. Stephen’s Green. OPENING HOURS: Monday - Friday: from 17.30; Saturday: from 18.00 Friday Lunch: 12.30 - 14.00. Open Bank Holiday Sundays and Summer Sundays May - September: from 17.30 Special Offer: €50 Table d’Hote Menu Monday - Friday: 17.30 - 18.45 and during lunch. Available throughout Sunday nights for parties of 5 or more. This menu is available January - November 2014.
General Manager: Martin Clegg management@shanahans.ie www.shanahans.ie
01 407 0939
BEST DISH: Certified Irish Angus Beef.
€€€
100
THE BLOODY STREAM
GF SC
Steaks Seafood
Howth Railway Station, Howth, Co. Dublin.
A warm and welcoming interior with an old-fashioned feel, an open turf-burning fireplace, classic signage and characterful bric-a-brac stirring memories of a bygone era are just some of the atmospheric features of The Bloody Stream at Howth, one of north Dublin’s most attractive and popular bars, where the byword is hospitality. LOCATION: Howth Railway Station, Howth.
OPENING HOURS: Food served daily: from 12.00 noon.
Proprietor: Michael Wright info@bloodystream.ie www.bloodystream.ie
01 839 5076
€€€
BEST DISH: Wrights of Howth Fresh Cod and Chips, fresh off the boat, deep fried in our traditional Light Beer Batter and garnished with Chips, Side Salad, Mushy Peas and Tartar Sauce.
85
GF
Seafood
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59
DUBLIN
TOSCANA
5 Windsor Terrace, Dun Laoghaire Seafront, Co Dublin.
Award Winning Restaurant Toscana specialises in authentic Italian cuisine with emphasis on fresh organic produce from our Wicklow farm. Since opening in 2001 Toscana has established itself as one of Dublin’s finest Italian restaurants. Voted Best Places to Eat in Dublin by Lucinda O’Sullivan. With spectacular sea views a visit to Toscana is a must! Sister Restaurant to Toscana in city centre.
Proprietor: Anthea & Agie Bytyqi Manager: Agie Bytyqi dunlaoghaire@toscana.ie www.toscana.ie
01 230 0890
LOCATION: Seafront, Dun Laoghaire. OPENING HOURS: Open 7 Days a Week: 12.00 till late
BEST DISH: Pollo alla Toscana: Chicken Supreme with Spinach and three Cheeses wrapped in Parma Ham with White Wine & Mustard Cream.
€€€
100
GF
UNICORN RESTAURANT 12B Merrion Court, Dublin 2.
One of Dublin’s oldest and most famous Italian restaurants, the Unicorn is the perfect choice for entertaining clients, family get-togethers, dinner with friends or a romantic dinner with that special someone. We are renowned for our intimate and informal setting, the consistent quality of our food and for having a great atmosphere too. Outside terrace. LOCATION: Merrion Row, just off St. Stephen’s Green. OPENING HOURS: Lunch: Tuesday - Saturday: from 12.30, late lunch Thursday, Friday and Saturday. Dinner: Monday - Saturday: from 17.30. Early Bird: 2 courses €21.50, 3 courses €26.50, available all night MonWed and 17.30 -19.00 Thurs/Fri/Sat. Closed Sunday.
Proprietor: Pia Bang Stokes
theunicornrestaurant@gmail.com www.unicornrestaurant.com 01 676 2182/662 4757
Italian Mediterranean
BEST D ISH: Traditional AntiPasti Plate for 1 or 2 people.
€€€
95
WRIGHTS ANGLER’S REST
Italian
GF
Knockmarron Hill, Strawberry Beds, Chapelizod, Dublin 20.
The Angler’s Rest prides itself on being a traditional Irish pub, evident in the pot-belly stove that is always smoking, out front, upon arrival. With live traditional Irish music and an extensive menu this award-winning pub and restaurant is an ideal stop for locals and tourists alike. Live traditional music 7 nights.
LOCATION: Knockmarron Hill, Strawberry Beds, Chapelizod, Dublin 20.
OPENING HOURS: Food served daily from 12.00 Early Bird: Mon - Fri 16.00 - 19.00, 2 courses €19.95, 3 courses €24.95
Proprietor: Michael Wright Manager: Oliver Flynn Head Chef: Marchin Ceglarz info@theanglersrest.ie www.theanglersrest.ie
01 820 4351
€€€
BEST DISH: Wrights Fish Pie Fish Pie made with the freshest fish selection coming from Howth pier daily. Cooked with Cherry Tomatoes and Scallions in Dill cream sauce. Topped with Creamed Potatoes and grated Parmesan Crust.
100
GF
Seafood European
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DUBLIN
WRIGHTS FINDLATER HOWTH Harbour Road, Howth, Co. Dublin.
A stunning building with spectacular views of Howth Harbour , warm cosy and trendy surroundings makes the Upstairs Restaurant and Bar hugely popular with daily tourists and locals alike. Serving all the best in bar food with an emphasis on fresh seafood specials! LOCATION: Harbour Road, Howth.
OPENING HOURS: Food served daily from 12.00 Early Bird: Mon - Fri 17.00 - 19.00, 2 courses €19.95, 3 courses €24.95
Proprietor: Michael Wright
info@findlater.ie www.findlater.ie
01 832 4488
BEST DISH: Findlaters Fish Pie - Pure heaven with fresh fish landed daily by Wrights of Howth.
€€€
160
YAMAMORI IZAKAYA BAR
Seafood European
SC
Basement, 12/13 South Great George’s Street, Dublin 2.
IZAKAYA BAR @ ORIENTAL CAFE is situated in the original Bewleys building on South Great George’s Street, Dublin 2. The Izakaya is a Japanese-style drinking house, serving small Japanese-style pub food dishes with great Japanese whiskeys, beers and sake. Come for food or drinks, chill out and listen to some urban lounge, and deep soul tunes in a retro, easygoing atmosphere.
Proprietor: Derek Ryan Manager: Graham Ryan Head Chef: Kevin Li izakayadublin@googlemail.com www.yamamoriizakaya.ie
01 605 8001
LOCATION: City Centre close to the Olympia and Gaiety theatres and Grafton Street shopping area. OPENING HOURS: Monday - Sunday: 17.00 - 01.30 BEST DISH: Home-made Dim Sum and creative Sushi.
€€€
YAMAMORI NOODLES
200
GF
Japanese
71-72 South Great Georges Street, Dublin 2.
Yamamori Noodles has been serving authentic Japanese cuisine since 1995. Experts in sushi and other Japanese cuisine, this Dublin restaurant offers best quality Japanese dishes in a friendly and lively atmosphere.
Proprietor: Derek Ryan Manager: Satomi Yaginuma Head Chef: Steino Mveto info@yamamorinoodles.ie www.yamamorinoodles.ie
01 475 5001
LOCATION: Located in the heart of Dublin on South Great George’s Street, a few steps away from Temple Bar. OPENING HOURS: Monday - Wednesday: 12.15 - 23.00; Thursday - Saturday: 12.15 - 23.30; Sunday: 12.15 - 23.00; Closed Public Holidays.
€€€
BEST DISH: A menu with enormous variety, from Sushi and Sashimi to Teriyaki, Tempura and Ramen. Our excellent Bento boxes have thousands of variations. Try our home-made desserts as well they are just divine!
GF
Japanese
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COUNTIES GALWAY/KERRY
YAMAMORI SUSHI
61
38-39 Lower Ormond Quay, Dublin 1.
Opened in 2007, Yamamori Sushi offers a unique Japanese dining experience with a vibrant open kitchen and sushi bar. Yamamori Sushi can cater for romantic dinners and large groups too. Attached to the rear of the restaurant is a bamboo garden - ideal for soaking up summer sun.
Proprietor: Derek Ryan Manager: Graham Ryan Head Chef: Marcus Davies info@yamamorisushi.ie www.yamamorisushi.ie
01 872 0003
LOCATION: Located in the heart of Dublin overlooking Ireland’s landmark ‘Ha’penny Bridge’. OPENING HOURS: Monday - Wednesday: 12.15 - 23.00; Thursday - Saturday: 12.15 - 23.30; Sunday & Public Holidays: 16.00 - 23.00
€€€
BEST DISH: Authentic Japanese cuisine including Sushi and Sashimi, Teriyaki, Tempura and Ramen. Our excellent Bento boxes have thousands of variations. The menu also includes heavenly homemade desserts.
GF
INISHBOFIN HOUSE HOTEL & Marine Spa
Japanese
Inishbofin, Connemara, Co. Galway.
Offering guests a taste of the good life in a casual, island atmosphere. Fresh seafood, succulent steaks and refreshing salad selections are prepared with the use of local Connemara-produced ingredients. The Inishbofin House Hotel is an oasis of modern luxury and a perfect destination for those who love to relax somewhere quiet in comfort and luxury.
Proprietors: Brendan Day & Johnny Mullins Manager: Niall J Coffey Head Chef: Taidgh McDonald info@inishbofinhouse.com www.inishbofinhouse.com
095 45809
€€€
LOCATION: Inishbofin, Connemara, Co. Galway. OPENING HOURS: The Old Pier Bar: Mon - Sat: 12.00 - 21.30 Sunday: 12.00 - 21.00 Doneen Restaurant: Mon - Sat: 12.00 - 21.30 Sunday: 118.30 - 21.00 BEST DISH: Oven Baked Hake, Creamed Leeks with a Caper and Lemon Dill Butter.
150
GF
MOLLY DARCY’S TRADITIONAL IRISH PUB Muckross, Killarney, Co. Kerry.
Steak & Seafood
Killarney’s most famous Irish Pub, located in the National Park and close to the town centre. Great Irish dishes using local ingredients and produce. Molly Darcy’s is noted for its great Guinness and Craft Irish Beer selection. Open all year. Irish Night Show with traditional live Irish music and dancers.
LOCATION: Killarney National Park, 4kms to town centre on the Ring of Kerry N71 route.
General Manager: Sean O’Driscoll Molly Darcy’s Manager: Ciaran Kelly Head Chef: Paul O’Connor info@muckrosspark.com www.mollydarcy.ie
064 662 3400
OPENING HOURS: March - November: Open 7 days: 12.00 - 23.30 (last orders 21.00) December - February: Open weekends BEST DISH: Slow Roast Pork Belly and Grilled Pork & Apple Sausage, Mustard Mash, Lentil & Smoked Bacon Pan Gravy.
€€€
150
GF
Bar Food Local Dishes
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Inishbofin, which was last year voted as one of the Top Five Places to Visit in Ireland, is now drawing food lovers from Ireland and beyond with both Raymond and new head chef Taidgh McDonald working their culinary magic in
The Doneen Restaurant and The Old Pier Bar
Offering guests a taste of the good life in a casual, island atmosphere. Fresh seafood, succulent steaks and refreshing salad selections are prepared with the use of local Connemara-produced ingredients. The Inishbofin House Hotel is an oasis of modern luxury and provides the perfect island getaway for families looking to rediscover nature or couples looking for a romantic break away from it all. This hotel is a perfect destination for those who love to relax somewhere quiet in comfort and luxury. Offering guests exceptional service from their friendly staff, delicious locally-sourced produce in the restaurant, traditional Irish music sessions in the Old Pier Bar and a selection of luxurious bedrooms with spectacular sea views. Inishbofin House Hotel also has a Marine Spa with many relaxing treatments to choose from.
Inishbofin ,Connemara, Co. Galway www.inishbofinhouse.com email: info@inishbofinhouse.com Tel: 00353 (0)95 45809
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COUNTIES KERRY/KILDARE
OUT OF THE BLUE Waterside, Dingle, Co. Kerry.
in n
Proprietor: Tim Mason Manager: Flora Karner Head Chef: Jean-Marie Vaireaux / Eric Maillard outoftheblue@ireland.com www.outoftheblue.ie
066 915 0811
€€€
Multi-award winner and famously acclaimed for its fresh seafood, which is landed just across the street. Although small and rustic, this little gem is nearly always busy, so book early as this is the ultimate seafood shack. A place where love affair’s begin. Motto: “No chips. Nothing frozen. Everything fresh or alive”
LOCATION: Brilliantly situated opposite the pier front of Dingle harbour. With a small deck outside, available on lazy sunny Dingle days. OPENING HOURS: Seasonally mid March through end October. Monday - Sunday Dinner: 17.00 – 22.00 Special Sunday Lunch: 13.00 – 15.30 Closed when no fresh fish available! BEST DISH: Everything, including and always fresh from the sea, Langoustines, Blasket Island Scallops, Crab Claws, Chilli Squid, whole John Dory, Turbot Cutlets, Sole On The Bone and much, much more.
35
GF
THE RIVER ROOM RESTAURANT
Seafood Only
The K Club, Straffan, Co. Kildare.
The River Room Restaurant is one of The K Club’s hidden gems. This vibrant yet relaxed Hotel restaurant overlooks the extensive landscaped gardens & the River Liffey and offers formal dining with a casual dining atmosphere in sumptuous surroundings. The menu is traditional in style & will offer some K Club favourites with many ingredients grown on the resort & within the local area.
,
LOCATION: The K Club, Straffan, Co. Kildare. OPENING HOURS: Monday - Saturday: 19.00 - 21.30
re
o
63
Manager: Audrey Brophy Head Chef: Finbar Higgins sales@kclub.ie www.kclub.ie/river-room-restaurant
01 601 7200
LIME TREE
€€€
BEST DISH: Selection of Dishes Fillet of Hake, Sweet Potato Puree, Shallot Salad & Carrot Butter Sauce. Pave of Atlantic Cod with Baby Leek, Lump Crab, Crayfish and Bisque Sauce. Irish Sirloin Steak, Truffle Scented Mash, Choron Sauce.
50
GF
@ Tulfarris Hotel and Golf Resort
Modern Irish European
Blessington Lakes, Blessington, Co. Wicklow .
The Lime Tree Restaurant is a sumptuous blend of tastes and flavours where world cuisine meets the best of Irish. As far as possible, all ingredients are sourced locally from Irish farmers and suppliers. Our wine list is second to none with wines selected from large and small vineyards around the world
Proprietor: Tulfarris Hotel & Golf Resort Manager: Mark Howell Head Chef: Mark Kendrick info@tulfarris.com www.tulfarris.com
045 867600
LOCATION: Take the N81 past Blessington and turn left at Poulaphuca onto the Lakes and left again to Tulfarris OPENING HOURS: Breakfast Daily 08.00 - 11.00 Lunch Daily 12.00 - 17.00, Sunday Lunch Specials Dinner Daily 18.30 - 22.00
€€€
BEST DISH: Double Roast Rack of Wicklow Lamb, crusted with fresh Rosemary-wrapped Coppa Piacentina on a bed of Pomoea Potato served with Ramsons and Rosé de Roscoff jus.
70
GF
Contemporary Irish & European Fusion
w
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COUNTIES KILDARE/LEITRIM/LIMERICK
COTTAGE RESTAURANT
Jamestown, Carrick-on-Shannon, Co. Leitrim.
Proprietor/Chef Sham Hanifa offers modern European and Asian food at this cheerful white washed restaurant on the edge of the pretty village of Jamestown. Awards: Taste of Waterway Award 2012 (Georgina Campbell & Waterway Ireland); Best Chef in Leitrim 2012; Best Restaurant in Leitrim 2011; Best Customer Service in Leitrim 2011/2012; Bridgestone 100 Best Restaurants 2010, 2011, 2012.
Proprietor: Sham Hanifa Manager: Lee Hanifa Head Chef: Sham Hanifa info@cottagerestaurant.ie www.cottagerestaurant.ie
071 96 25933
LOCATION: 3 miles form Carrick-on-Shannon, 500 metres from Carrick/Dublin N4 turn. 1 mile from Jamestown boat dock. OPENING HOURS: Wednesday - Sunday: 17.30 - 22.00; Sunday: 12.00 - 16.00 BEST DISH: Trio of Lamb: Herb crusted Roscommon Rack of Lamb, Grilled Rump & Pan Seared Lambs Liver, Red Wine Jus.
€€€
75
GF SC
THE WILD GEESE RESTAURANT
European Fusion
Main Street, Adare, Co. Limerick.
Award-winning Chef David Foley and Julie Randles run this superb restaurant in Adare. The setting is absolutely delightful and worth a lengthy detour. Local produce from small suppliers feature strongly. David has always enjoyed using the best of Irish produce in his own unique style. Top 100 Restaurants Bridgestone Guide 1999 - 2013 and Georgina Campbell 1999 - 2013.
Proprietors: David Foley / Julie Randles Manager: Julie Randles Chef: David Foley wildgeese@indigo.ie www.thewild-geese.com
061 396 451
ADELPHI JADE
LOCATION: Main Street Adare, opposite Dunraven Arms. OPENING HOURS: Tuesday - Saturday: From 18.30 Open for Sunday Lunch.
BEST DISH: Medallions of Monkfish topped with Crabmeat on bed of Spinach, White Wine Sauce.
€€€
60
GF
Modern Irish
No. 2, Adelphi Boulevard, Park Avenue, Dundalk, Co. Louth.
Adelphi Jade is a Chinese restaurant in the heart of Dundalk town. The restaurant with its exquisite decor, fine wines and friendly atmosphere, offers the perfect venue for that special night out. LOCATION: In the heart of Dundalk town (Old Adelphi Cinema) - ample parking. OPENING HOURS: Monday - Thurday: 17.30 - 23.30 Friday & Saturday: 17.30 - 00.30 Sunday: 13.00 - 15.00; 17.30 - 23.30 Closed 25th & 26th December
Proprietor: Michelle Yip Manager: Candy Wan
042 932 6346/7
BEST DISH: Cantonese dishes.
€€€
100
GF
Seafood
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Carlingford, Co. Louth.
042 937 3682
JADE GARDEN
Page 65
COUNTY LOUTH
GHAN HOUSE
Proprietors: Joyce Carroll & Paul Carroll Head Chef: Stephane Le Sourne info@ghanhouse.com www.ghanhouse.com
18:03
65
Ghan House is a fully restored Georgian House with acclaimed restaurant, bedrooms & cookery school. It has spectacular views of Carlingford Lough, Slieve Foy & Mountains of Mourne sweeping down to the sea; Dining is at a lesiurely pace . . . you have the table for the whole evening. Best Hotel Restaurant in Co. Louth 2010 & 2011 RAI. Awarded AA Rosette 2011 - 2013. Booking recommended. LOCATION: Village of Carlingford, overlooking the Lough just, 1 hour from Dublin & Belfast. OPENING HOURS: Dinner: Monday - Sunday & Public Holidays: 19.00 - 21.30. Lunch: Sunday: 13.00 - 15.00 Lunch: Monday - Saturday by prior appointment.
€€€
BEST DISH: The restaurant uses the best local of local produce - Mussels, Oysters & Lobsters from the Lough, local Cooley Lamb & Beef with Herbs from our own garden.
60
GF
Modern Irish
24 Park Street, Dundalk, Co. Louth.
One of Louth’s finest Chinese Restaurants. Comfortable and friendly atmosphere, specialising in Cantonese cuisine. Finalist in Bushmills 2002/3 for Best Ethnic Restaurant. All welcome, including parties. LOCATION: Town Centre.
OPENING HOURS: Monday - Thursday: Sittings: 17.30 - 00.00 Friday & Saturday: 17.30 - 01.00 Sunday: 13.00 - 15.00; 17.30 - 23.30 Closed 25th & 26th December
Proprietor: Michelle Yip Manager: Tim Wan
042 933 0378
MING GARDEN
BEST DISH: Seafood, Roast Duck Chinese style.
€€€
120
GF
Chinese
83/84 Trinity Street, Drogheda, Co. Louth.
Warm and intimate restaurant specialising in Cantonese cuisine. Ideal for a unique relaxing experience, parties always welcome and fully licensed. LOCATION: Town Centre, leading to the Slane Road.
OPENING HOURS: Monday - Thursday: 17.00 - 00.00 Friday & Saturday: 17.00 - 00.30 Sunday: 17.00 - 00.00 Closed 25th & 26th December
Proprietor: Michelle Yip Manager: Tony Yip
041 983 1061
BEST DISH: Aromatic Duck.
€€€
50
GF
Chinese
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COUNTIES LOUTH/MAYO
McKEVITTS VILLAGE HOTEL Market Square, Carlingford, Co. Louth.
At McKevitts Hotel we pride ourselves on quality home-cooked meals using all locally sourced, seasonal ingredients. We guarantee a flavour sensation in a homely environment at an affordable price.
Proprietor: Terry McKevitt Manager: Terry McKevitt Head Chef: Rafal Sucholawski info@mckevitts.net www.mckevitts.net
042 93 73116
BAR ONE
LOCATION: Market Square, in the heart of beautiful medieval Carlingford. OPENING HOURS: Monday - Thursday: 12.30 - 14.30; 17.30 - 21.00 Friday: 12.30 - 14.30; 17.30 - 21.30 Saturday: 12.30 - 21.30 Sunday: 12.30 - 20.30 Public Holidays: 12.30 - 21.30 BEST DISH: Prawn Tapa: Sizzling Jumbo Prawns with Chilli & Garlic accompanied by freshly-baked Cibatta bread.
€€€
90
GF
SC
Bistro
Rush Street, Castlebar, Co. Mayo.
Bar One champions food using ingredients and produce sourced from artisan heroes, farmers and suppliers. Carefully sourced wines from the best bespoke winemakers by the glass or bottle with an impressive range of bottled and draught Irish craft beers. Live music and entertainment every weekend. Best Gastro Pub Mayo for the fourth consecutive year in 2014, one of the Best in Ireland in John & Sally McKenna’s guide, recognised by Georgina Campbell and Lucinda O’Sullivan. LOCATION: Bar One is located on Rush Street, adjacent to Linenhall Street & Bridge Street in Castlebar.
Proprietor: Mark Cadden Head Chef: Stephanie Sammon www.wheretoeat.ie/restaurants/bar-one
094 903 4800
€€€
OPENING HOURS: Monday - Saturday: Lunch: 12.00 - 17.00 Dinner: 17.00 - 21.00
BEST DISH: McHale Butchers farmed Sirloin and Fillet Steak. The Smokey Burger – homemade beef burger topped with Knockanore oak-smoked Cheese and homemade Ketchup. Homemade Pizzas featuring local produce: Carrowholly Cheese, Kelly’s of Newport Black Pudding and McGeoghs air-dried beef.
80
CROCKETS ON THE QUAY Quay Road, Ballina, Co. Mayo.
Proprietor: Brendan Mitchell Manager: Paul Garvin Head Chef: James Devers info@rocketsonthequay.ie www.crocketsonthequay.ie
096 75930
€€€
GF
Irish
Modern Irish cuisine in both the restaurant and bar, using all fresh local produce. Superb all-weather roofed and heated smoking area. We also have a beautiful private dining room available for parties of up to 40 persons. Listed in Michelin 2014 Eating Out In Pubs guide, The Bridgestone Guide, The Irish Times Ireland’s Top 100 Restaurants, Georgina Campbell. LOCATION: On the banks of the River Moy on the Enniscrone coast road, about 1 mile from Ballina. OPENING HOURS: Food served Monday - Thursday: 16.00 - 21.30 Sat/Sun/Public Holidays: Lunch 12.30 - 15.30, Dinner 15.30 - 21.30, BEST DISH: West Coast Scallops €23.95. Golden Pan-seared Scallops, Kelly’s Black Pudding, Cauliflower Purée, Crisp Asparagus Tips, Champ Mash, Hollandaise Sauce.
40
GF
Seafood
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COUNTY MAYO
GEORGE V RESTAURANT @ ASHFORD CASTLE Cong, Co. Mayo.
67
Elegant Dining Restaurant in the unique setting of Ashford Castle. The George V offers a daily changing Table d'Hôte menu and a seasonal Tasting Menu 7 days a week in the main dining room on the Estate and also offers a Sunday Lunch & Lyrics experience seasonally. LOCATION: Ashford Castle, Cong, Co. Mayo.
Proprietors: Stanley & Beatrice Tollman Manager: Niall Rochford Head Chef: Stefan Matz ashford@ashfordcastle.com www.ashfordcastle.com
094 954 6003
OPENING HOURS: 7 days a week, all year round Dinner: 19.00 -21.30 Sunday Lunch: 13.00 14.00 seasonal
BEST DISH: Roast of the Day served from our Antique Carving Trolley.
€€€
114
GF
THE ICE HOUSE RESTAURANT The Quay, Ballina, Co. Mayo.
Proprietor: Pearse Farrell Manager: Ken Bergin Head Chef: Anthony Holland chill@theicehouse.ie www.icehousehotel.ie
096 23500
European Modern Irish
The Ice House Restaurant is perched on the banks of the River Moy outside Ballina in Co. Mayo, along Ireland’s Wild Atlantic Way route. Chef Anthony Holland’s delicious dishes feature quality ingredients prepared with passion. A modern menu always features the best of local seafood (the chef’s chowder is mouth-watering). The Ice House also has 32 luxurious guest rooms and suites - each with uninterrupted river views. LOCATION: On Mayo’s Wild Atlantic Way route, a short drive from Ballina, only 10 minutes’ drive from Enniscrone. OPENING HOURS: Bar Menu: from 12.00 daily Dinner: every evening from 18.00 Sunday Lunch: from 12.30 BEST DISH: Roasted Rump of Irish Lamb, Fondant Potato, Honey Glazed Parsnip, Spiced Cauliflower Puré, Tomato & Mint Chutney, Shallot Jus.
€€€
85
GF
THE ISLANDS RESTAURANT @ HOTEL WESTPORT
Modern European
Newport Road, Westport, Co. Mayo.
Overlooking the Carrowbeg River, the Award Winning AA Rosette Islands Restaurant is renowned for excellent food and customer service. Set in a professional yet relaxed atmosphere, the Islands Restaurant uses the best of local and artisan food produce and fine wines. Traditional waiter service Sunday Lunch a speciality!
Proprietor: Cathal Hughes Manager: Declan Heneghan Head Chef: Stephen Fitzmaurice reservations@hotelwestport.ie www.hotelwestport.ie
098 25122
LOCATION: Located in the Heritage town of Westport, set in private parkland with river and patio gardens. OPENING HOURS: Monday - Saturday: 18.00 - 21.30 Sunday: 13.00 - 14.30; 18.00 - 21.30 BEST DISH: Grilled Fillet of Atlantic Hake with a Beetroot Risotto, finished with Truffle Oil and Parmesan Shavings.
€€€
120
GF
Seafood Modern Irish
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COUNTY MAYO
THE KITCHEN RESTAURANT @ MOUNT FALCON ESTATE Foxford Road, Ballina, Co. Mayo.
They say 'the heart of the house is the kitchen' and in the case of the Mount Falcon Estate no truer words were ever spoken. Our Head Chef Philippe Fairneau sources the very best of local produce and puts his French heart into its preparation. The Restaurant evokes memories of a bygone era with vaulted ceilings and original features. 2 AA Rosettes for Culinary Excellence, voted Best Restaurant in Mayo and Best Chef in Mayo by Restaurant Association of Ireland 2011, 2012 & 2013, and Best Chef in Connaught Good Eating Guide 2014.
Proprietor: Alan Maloney Manager: Alan Maloney Head Chef: Philippe Farineau info@mountfalcon.com www.mountflacon.com
096 74472
LOCATION: Mount Falcon, Foxford Road, Ballina, Co. Mayo. OPENING HOURS: Monday - Saturday: 18.30 - 21.30 Sunday: 18.30 - 21.00 Sunday Lunch: 12.30 - 14.30 BEST DISH: Seared Clew Bay Scallops, Black Pudding Croquette, Glazed Apple and Smoked Onion purée.
€€€
80
GF SC
THE LIBRARY RESTAURANT @ BELLEEK CASTLE
French
Belleek Castle, Ballina, Co. Mayo.
Belleek Castle, an iconic country house dating from 1831, is wellknown for its award-winning Library Restaurant. The kitchen team is led by local chef Stephen Lenahan. His philosophy is to produce classic and imaginative cooking using local, seasonal ingredients from our land, sea and air, combining a depth of flavour with the traditions of the castle. LOCATION: Belleek Castle is set in Belleek Woods, only 5 minutes drive from Ballina town centre.
Proprietor: Paul Doran Manager: Daniel Mayr Head Chef: Stephen Lenahan info@belleekcastle.com www.belleekcastle.com
096 22400
SAGE
OPENING HOURS: 7 Days: 17.30 - 21.00 Casual Lunch: Available from 14.30
BEST DISH: Our signature dish is the Drunken Bullock - a Mayo Beef Fillet Steak, flambéed on a Spanish sword at your table. We guarantee that it will add theatre to your evening.
€€€
80
GF
International
High Street, Westport, Co. Mayo.
Sage is a family-run restaurant by Eva and Shteryo, who are very enthusiastic about creating an intimate atmosphere and delicious meals using the best seasonal local produce, cooked to perfection with great attention to detail.
Proprietors: Eva Ivanova/Shteryo Yurukov Manager: Eva Ivanova Head Chef: Shteryo Yurukov info@sagewestport.ie www.sagewestport.ie
098 56700
LOCATION: This cosy little gem is located in the heart of Westport on High Street, behind the Clock Tower and right beside McGing’s Pub. OPENING HOURS: Monday - Sunday & Public Holidays: From 17.30 - 22.00 BEST DISH: West Coast Monkfish with cooked-to-perfection Pork Belly, Butter Bean, Chorizo & Sage Casserole.
€€€
40
GF
Modern Irish Seafood
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COUNTIES MAYO/MEATH/OFFALY
WILDE’S
@ THE LODGE AT ASHFORD CASTLE
The Quay, Cong, Co. Mayo.
69
Overlooking Lisloughrey Quay with a spectacular view of Lough Corrib, Wilde’s Restaurant serves world class cuisine in a unique setting. Our kitchen is distinguishing itself by producing exceptional food in an innovative style featuring the best of local produce. LOCATION: Lisloughrey Lodge, The Quay, Cong, Co. Mayo.
Restaurant Manager: Jorg Demerrer reception@thelodgeatashfordcastle.com www.thelodgeatashfordcastle.com
094 954 5400
OPENING HOURS: Monday - Sunday: 18.30 - 21.00
BEST DISH: Foie Gras Lolly, Rhubarb Jelly, Seared Foie Gras, Brioche, Smoked Mackerel Mousse, Pashion Fruit and Gorse Flower Sorbet.
€€€
100
Modern Irish European
GF
CHINA GARDEN RESTAURANT 58 Brews Hill, Navan, Co. Meath.
Relaxed friendly atmosphere, Meath’s finest Chinese cuisine at its best. Specialising in Cantonese food. Wonderful selection of wines for your enjoyment and fully licensed. LOCATION: Town Centre, beside O’Mahoney’s football pitch.
OPENING HOURS: Monday - Thursday: Sittings: 12.30 - 14.15; 17.30 - 00.00 Friday & Saturday: 12.30 - 14.15; 17.00 - 00.00 Sunday: 17.00 - 00.00 Closed 25th & 26th December
Proprietors/Managers: T & M Yip
046 902 2621
BEST DISH: A great selection of Cantonese dishes.
€€€
90
GF
SLÍ DALA RESTAURANT @ KINNITTY CASTLE HOTEL Kinnitty, Birr, Co. Offaly.
Proprietor: Declan Taite Manager: Cavan Dunne Head Chef: Darren Brooks reception@kinnittycastlehotel.com www.kinnittycastlehotel.com
057 91 37318
Chinese
The Slí Dala Restaurant overlooks lovely manicured lawns where Chef Darren Brooks has designed menus featuring seasonal, locally sourced ingredients. With deep red and cream walls, elaborate original fireplace and impressive paintings, this is a delightful room full of drama and grandeur. LOCATION: Nestled at the foot of the Slieve Bloom Mountains, just outside the picturesque village of Kinnitty. OPENING HOURS: Monday - Saturday & Public Holidays: 18.30 - 21.00 Sunday: 13.00 - 16.00; 18.30 - 21.00 BEST DISH: Seared Rump of Slieve Bloom Lamb, Spiced Parsnip Purée, Fondant Potato, Baby Ratatouille, Red Wine & Rosemary Jus.
€€€
40
GF SC
International European
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COUNTIES SLIGO/WATERFORD
EALA BHÁN
Rockwood Parade, Sligo. Co. Sligo.
Best Restaurant RAI 2013 and Best Chef RAI 2013. Eala Bhán is rapidly establishing itself as a must-stop culinary destination of the North West. Specialising in fresh local produce, Eala Bhán’s menu comprises of meat, seafood and vegetarian options.
Proprietor: Anthony Gray Manager: Anthony Gray Head Chef: Seamus Thompson trabanstrandhill@gmail.com www.ealabhan.ie
071 914 5823
TRÁ BÁN
LOCATION: On Rockwood Parade along the banks of the Garavogue River in the heart of Sligo Town. OPENING HOURS: Lunch: Tuesday - Saturday: 12.00 - 15.00 Sunday 12.30 - 15.00 Dinner: Monday - Saturday: 17.00 - 21.30 Sunday 17.30 - 21.30
€€€
Strandhill, Co. Sligo.
Proprietor/Manager: Anthony Gray Head Chef: Julien Regneers trabanstrandhill@gmail.com www.trabansligo.ie
071 912 8402
BEST DISH: Monkfish - Pan fried Fillet of market fresh Monkfish wrapped in Pancetta, served on Roast Squash Risotto with Rock Salt and Fennel Cracker, Citrus Basil Oil.
50
GF
European
Trá Bán restaurant in Strandhill Sligo offers the best in fine dining, specialising in fresh Seafood & Steak. Trá Bán menu features dishes which are made with the finest local produce, from both land and sea. Located above The Strand Bar in the heart of Strandhill Village, the family-friendly restaurant has spectacular ocean views.
LOCATION: In the heart of the magical village of Strandhill, renowned as one of the best surf spots in Europe with beautiful unspoilt beach views. OPENING HOURS: Closed Monday Tuesday - Sunday & Public Holidays: 17.30 - 21.30 Early Bird available until 19.00.
€€€
BEST DISH: Salmon Sushi €8.50 - Irish Smoked Salmon Sushistyle, stuffed with Rice and Crab Meat, rolled in Seaweed served with Tossed Salad and lightly spiced Wasabi Sauce.
65
GF
Organic
GF
ESQUIRE RESTAURANT @ RAGLAN ROAD IRISH PUB Cross Market Street, Tramore, Co. Waterford. * * * * * *
Chef: Paul Horan Manager: Celine Murray Head Chef: Daragh Flynn theesquiretramore@hotmail.com www.esquire.ie Raglan Road
051 381 324
€€€
3 Bars Irish traditional music Entertainment sports bar - big screen Bar Menu - Raglan Road Fine dining restaurant with full bar Best Dishes most popular
LOCATION: Cross Market Street, in the heart of Tramore. OPENING HOURS: Open 7 Days a week Raglan Road: 12.00 - 20.00 Lunch: 12.00 - 16.00 Dinner: From 18.00 BEST DISH: Rack of Lamb with Stuffed Bacon Rolls and Rosemary Jus. Lobster and Monkfish with Sweet Baby Carrots Raglan Road serving traditional Irish Food.
64
GF
Seafood
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71
COUNTY WATERFORD
LA PALMA ON THE MALL
20 The Mall, Waterford City, Waterford.
Situated in a magnificently restored Georgian Townhouse, La Palma boasts the best modern Italian cuisine around, with a stunning array of fresh pasta, seafood and local meats. Affordable and with a buzzy atmosphere - La Palma also has Waterford’s Premier Cocktail Bar. LOCATION: In Waterford City Centre, right next door to Waterford Crystal. OPENING HOURS: Monday - Saturday: 17.30 - 21.30 Sunday: 13.00 - 19.00
Head Chef: Dario Cavaliere info@lapalma.ie www.lapalma.ie
051 879 823
L’ATMOSPHERE
BEST DISH: Ravioli stuffed with Black Alba Truffles, Thyme Butter, Porcini Cream.
€€€
100
GF SC
Italian
19 Henrietta Street, Waterford, Co. Waterford.
Best Value Food in the country, down to earth food, family restaurant, friendly atmosphere. All food is sourced locally and fresh fish and meat are used in all meals. 99% of dishes are home-made. LOCATION: Henrietta Street, Waterford.
Proprietor: Arnaud Mary Manager: Patrice Garreau Head Chef: Arnaud Mary latmosphererestaurant@hotmail.com www.restaurant-latmosphere.com
051 858 426
MAXIM HOUSE
OPENING HOURS: Monday - Friday: 12.30 - 14.30, 17.30 - 22.00 Saturday: 17.30 - 22.00 Sunday: 17.00 - 22.00 Public Holidays: 12.30 - 14.30, 17.30 - 22.00 BEST DISH: Our home-made dishes.
€€€
30
European French
GF
8 O’Connell Street, Waterford, Co. Waterford.
Bushmills Malt 2003 Finalist - Best Ethnic Restaurant outside Dublin. Leading Restaurant Awards 2003 & 2004. We welcome families and reservations accepted. Takeaway foods also available. LOCATION: Beside the Heritage Centre, behind to the Quay.
OPENING HOURS: Early Bird: 17.00 - 19.00 Daily Lunch: Monday - Saturday: 12.30 - 14.15; Sunday: 13.00 - 15.00 Dinner: Sunday - Thursday: 17.30 - 23.30; Friday - Saturday: 17.00 - 00.00
Proprietor/Head Chef: Josephine Kam
051 875 820
BEST DISH: Chicken Satay, home-made Crispy Duck, Barbecue Spare Rib. Selection of excellent Curry dishes also.
€€€
48
GF
Asian
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COUNTIES WATERFORD/WESTMEATH
THE STRAND SEAFOOD RESTAURANT Dunmore East, Co. Waterford.
Proprietors / Managers: Mike & Edwina Foyle thestrandinn@mail.com www.thestrandinn.com
051 383 174/161
€€€
Specialising in locally caught fish, crunchy fresh vegetables, herbs, steaks and homemade deserts with a relaxed atmosphere. Recommended by Guides: Georgina Campbell Guide, Frommers and BIM Seafood Restaurants. Nominated for Best Seafood Experience 2006 by RAI. LOCATION: On the edge of the beach in Dunmore East. OPENING HOURS: Food served: 13.00 - 21.00 Restaurant: 18.30 - 22.00
BEST DISH: Panfried Turbot with Hollandaise Sauce Baked Lobster with Lemon Butter. Panfried Scallops with Chilli & Ginger. Strand Seafood Pie. Roasted Crispy Free-Range Half Duck served with Winter Fruits and a Black-Bean & Ginger sauce.
75
Seafood European
GF SC
WATERFORD CASTLE HOTEL & GOLF RESORT The Island, Ballinakill, Waterford City, Co. Waterford.
The Munster Room’s elegant 16th century oak panelling and an intricate ceiling detail provide an enchanting backdrop to dinner. The finest locally-sourced produce is used with flair and imagination. 2 AA Rosettes for fine dining and named Best Hotel Restaurant in Munster at the Irish Restaurant Awards 2013.
Manager: Derek Coyne Head Chef: Christine Walsh info@waterfordcastle.com www.waterfordcastle.com
051 878 203
LOTUS GARDEN
LOCATION: At the edge of Waterford city on a unique island setting which is accessible by a free private car ferry which runs 24 hours. OPENING HOURS: Early Bird: Sunday - Thursday 18.00 - 19.00 €38pp. Dinner: Nightly 19.00 - 21.00, €48pp, table d'hôte menu Sunday Lunch: 12.30 - 15.00, €32pp, 4 course table d'hôte menu Fitzgerald Room Bar: light menu daily 12.00 - 18.30 BEST DISH: Char-grilled Fillet of Beef, Caramelised Salsify, Braised Beef Cheek, Wild Garlic and Jus.
€€€
100
GF SC
Contemporary Irish French
Austin Friars Street, Mullingar, Co. Westmeath.
Top class Chinese restaurant specialising in Cantonese food. Wonderful relaxed atmosphere offering excellent food and friendly service. Perfect location for that special occasion. LOCATION: Beside Town Park opposite Buckley’s Hotel. OPENING HOURS: Monday - Thursday: 17.00 - 23.30 Friday: Lunch: 12.30 - 14.15; Dinner: 17.00 - 00.00; Saturday: 17.00 - 00.00; Sunday: Lunch: 13.00 - 17.00; Dinner: 17.00 - 23.00 Closed 25th & 26th December
Proprietor: Michelle Yip Manager: Wai Yip
044 933 2971/2
BEST DISH: Cantonese dishes.
€€€
70
GF
Chinese
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COUNTIES WESTMEATH/WEXFORD
WINEPORT LODGE
73
Glasson, Athlone, Co. Westmeath.
Wineport Lodge lakeshore restaurant nestles on the shores of Lough Ree, close to Athlone and the picturesque village of Glasson, in the heart of Ireland. Renowned location of RTE’s ‘The Restaurant’ show, chef Cathal Moran’s delicious food is matched by genuine, friendly and warm service. An always-interesting menu changes seasonally, and the freshest local produce regularly appears as a daily special. 30 luxurious guest rooms and suites, each one enjoying a wonderful lake view.
Proprietors: Ray Byrne/Jane English Manager: Norma Wilson Head Chef: Cathal Moran lodge@wineport.ie www.wineport.ie
090 643 9010
LOCATION: Ideal location enjoying stunning views over Lough Ree. Only 5 minutes from exit 10 on the M6 at Athlone on the N55. OPENING HOURS: Lounge snacks: from noon; Dinner: every evening from 5.30pm; Sunday Lunch BEST DISH: Baked Fillet of Turbot & Pan-fried Tiger Prawns, Roast Pancetta, Green Beans and Chive Beurre Blanc.
€€€
100
International European
GF SC
LA MARINE BAR/BISTRO @ KELLY’S RESORT HOTEL & SPA Rosslare, Co. Wexford.
This award winning restaurant is located at the renowned Kelly’s Resort Hotel, Rosslare. Casual French style bar/bistro serving lunch & dinner 7 days a week with daily specials. Early Bird Menu available spring & autumn. Highly recommended by John McKenna, Bridgestone Guide.
Proprietor: Billy Kelly Managers: Sinead O’Reilly / Niamh Murphy Head Chef: Ronan Dunne info@kellys.ie www.kellys.ie
053 913 2114
€€€
MARLFIELD HOUSE
LOCATION: Rosslare Strand approx. 20 kms from Wexford Town, 5 minutes walk from Rosslare Strand railway station. OPENING HOURS: Lunch: Sunday - Saturday 12.30 - 14.15 Dinner: Sunday - Saturday 18.30 - 21.00 BEST DISH: Crispy Duck Confit with Little Gem Salad and Romesco Sauce.
70
Modern European
GF
Courtown Road (R742), Gorey, Co. Wexford.
Marlfield is one of Ireland’s finest country houses. Its flower-filled Conservatory Restaurant with frescoed walls overlooks beautiful gardens. Delicious classically based food is grown in its extensive kitchen garden and sourced locally. Enjoy the ‘Garden to the Plate’ lunch, supper or dinner menu and Sunday Lunch.
Proprietors: The Bowe Family Managers: Margaret & Laura Bowe Head Chef: Ruadhan Furlong info@marlfieldhouse.ie www.marlfieldhouse.com
053 942 1124
LOCATION: One mile outside Gorey on the Courtown Road R742. From the N11, exit 23 follow signs for Courtown & at the Courtown Road Roundabout turn left for Gorey. Marlfield is less than a mile on the left. OPENING HOURS: Monday - Saturday: 19.00 - 21.00 Sunday Lunch: 12.30 - 14.30. Garden to Plate Lunch & Snack: 12.30 to 15.30.
€€€
BEST DISH: Roast Rack of Wexford Lamb, Butternut Squash Purée, Rosemary Roasted Celeriac, Wilted Garden Spinach, Dauphinoise Potato, Madeira Jus and Pauloise.
80
GF SC
Modern Classical
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COUNTY WICKLOW
ACTON’S PUB and THE ORCHARD CAFÉ The Brooklodge Hotel, Macreddin Village, Co. Wicklow.
Country cooking with a modern twist in the Orchard Café, attached to a unique Irish country pub.
LOCATION: 50 minutes from South Dublin and 3kms from Aughrim Village in Co. Wicklow. OPENING HOURS: Acton’s Pub: Monday - Friday: 16.30 til late Saturday & Sunday: 12.30 til late
Orchard Café: Saturday & Sunday: 12.30 - 18.00 Closed Monday - Friday
Managers: Evan Doyle info@brooklodge.com www.brooklodge.com
0402 36444
BEST DISH: Acton’s Fish & Chips served in newspaper - Fillet of Hake in Beer Batter, served with a homemade Tartar Sauce, Salad and Fries.
€€€
80
DRUIDS GLEN RESORT
Modern Irish
GF
Newtownmountkennedy, Co. Wicklow.
A favourite amongst guests and the local community alike, with bright spacious vistas over the stunning Druids Glen golf course. Our selection of menus are contemporary which showcases the very best of locally grown Wicklow produce.
LOCATION: Just 30 minutes from Dublin City in a breathtaking setting at Druids Glen Resort. OPENING HOURS: Monday - Thursday: 18.00 - 22.00 Friday & Saturday: 17.30 - 22.00; Sunday: 18.00 - 22.00; Public Hols: 17.30 - 22.00
CEO: Edward Stephenson Restaurant Manager: Jonny Davis
reception@druidsglenresort.com www.druidsglenresort.com 01 287 0800
BEST DISH: Trio of Irish Lamb: Lamb Cutlet, Lamb Loin and Lamb Liver, with Potato Fondant, Carmelized Pear Onion, Pea & Mint Purée, Port Wine Sauce.
€€€
90
LA TAVERNA ARMENTO Macreddin Village, Co. Wicklow.
Managers: Evan Doyle Head Chef: Tim Daly info@brooklodge.com www.brooklodge.com
0402 36444
GF
THE BROOKLODGE HOTEL
Steak Seafood
Macreddin Village’s 2nd Restaurant, features a full Southern Italian menu based on the foods available from the countryside surrounding the town of Armento in the province of Basilica. LOCATION: 50 minutes from South Dublin and 3kms from Aughrim Village, Co. Wicklow. OPENING HOURS: October - May: Closed Tuesdays & Wednesdays June & September: Closed Tuesdays July & August: Open 7 nights 19.00 - 21.30 BEST DISH: Pizza from our Wood Fired Oven.
€€€
60
GF
Italian
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COUNTY WICKLOW
@ POWERSCOURT HOTEL
75
Powerscourt Hotel, Powerscourt Estate, Enniskerry, Co. Wicklow.
Authentic and hospitable Irish Bar, furnished with pieces from some of the finest hostelries in Ireland, offering traditional dishes and a wide variety of beers, spirits and whiskies.
Manager: Ian Smith Head Chef: Ramen Kumar info@powerscourthotel.com www.powerscourthotel,com
01 274 8888
LOCATION: 3rd floor of the Powerscourt Hotel, Powerscourt Estate, Enniskerry, Co. Wicklow. OPENING HOURS: Food served: Monday – Friday 18.00 - 22.00 Saturday & Sunday 14.00 - 22.00 BEST DISH: Fish & Chips – Fresh local Cod cooked in Beer Batter and served with hand cut Chips, homemade Tartar Sauce and Green Peas.
€€€
80
GF
Traditional Irish Local Ingredients
Don’t Go Mad....Go Wild
WILD IRISH GAME LTD IRELANDS LEADING SUPPLIER OF SPECIALITY FOOD PRODUCTS TO THE WHOLESALE, CATERING AND RETAIL SECTORS FOR MORE THAN 20 YEARS. WE ARE A FAMILY RUN BUSINESS SETTLED IN THE HEART OF THE WICKLOW MOUNTAINS. SURROUNDED BY VAST SPECIES OF WILD GAME, MUCH OF WHICH IS ACQUIRED FROM OUR LICENCED AND APPROVED IRISH HUNTERS, DURING THE WILD GAME HUNTING SEASONS. WE ARE HACCP COMPLIANT AND OPERATE FROM IRELANDS FIRST E.U. APPROVED WILD GAME PROCESSING PLANT SINCE 1996. ALL OUR WILD GAME IS PROCESSED UNDER STRICT VETERINARY SUPERVISION TO ENSURE BEST PRACTISE IS APPLIED. WE HAVE BEEN SUPPLYING IRELANDS LEADING RESTAURANTS, HOTELS AND RETAIL OUTLETS FOR WELL OVER A DECADE. WE WILL ENDEAVOUR TO CATER FOR YOUR OWN SPECIFIC NEEDS AND WE WILL GUARANTEE TOP QUALITY PRODUCTS AT ALL TIMES.
WE ARE KNOWN FOR BEING THE BEST, BECAUSE . . . WE ARE THE BEST!!!! FOR WILD PRODUCTS (Venison, Pheasant, Woodcock, Pigeon, Mallard, Snipe, etc) EXOTIC & WILD PRODUCTS (Kangaroo, Ostrich, Wild Boar, Antelope etc) FREE RANGE PRODUCTS (Guinea Fowl, Chicken, Quail etc) OTHER (Duck, Veal, Pousson, Rabbit, Iberico Pork etc)
LOOK NO FURTHER CONTACT US FOR MORE DETAILS ON T: 0404 46773, 0404 46969, M: 086 271 1920
E: wigltd@eircom.net W: www.wildirishgame.ie
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COUNTY WICKLOW
PIZZAS ’N’ CREAM
9b Albert Walk, Bray, Co. Wicklow.
Pizzeria and Creperie, established 28 years, family-friendly, reasonably priced, open 7 days a week, eat-in, take-away and delivery. 1st pizzeria to use fresh dough, still the best pizza in Ireland. Full wine licence, garden in rear, home-made ice cream. LOCATION: 1 minute from Bray DART station. OPENING HOURS: 7 Days a Week: 12.00 - late
Director: Andrew Holman Head Chef: Gerard Garvey
BEST DISH: Famous for the Best Pizza on the East Coast and home made Ice Creams, fresh Pasta, and gourmet Crepes also available.
pizzasncream@gmail.com
www.pizzasncream.ie
01 286 1606
€€€
Pizzas/Pastas/Crepes
80
SIKA @ THE POWERSCOURT HOTEL Powerscourt Estate, Enniskerry, Co. Wicklow.
With an emphasis on local excellence and seasonality, Sika restaurant offers the best of contemporary Irish cooking against a spectacular backdrop of Wicklow hills and mountains. LOCATION: Situated on the 3rd floor of Powerscourt Hotel, Sika’s dramatic floor-to-ceiling windows take full advantage of the pyramidal Sugar Loaf mountain.
Manager: Conor Stacey Head Chef: Peter Byrne sika@powerscourthotel.com www.powerscourthotel.com
01 274 9313
OPENING HOURS: Dinner: Daily 18.00 - 22.00 Lunch: Sunday 13.00 - 15.15
BEST DISH: Watch the chocolate surprise unfold when you order the Valhrona Chocolate Dessert.
€€€
120
THE STRAWBERRY TREE Macreddin Village, Co. Wicklow.
Managers: Evan Doyle Head Chef: Tim Daly info@brooklodge.com www.brooklodge.com
0402 36444
GF
Contemporary Irish
THE BROOKLODGE HOTEL
Ireland’s only Certified Organic Restaurant serving wild and organic foods. The Wild Foods Pantry with stunning and dramatic dining rooms are part of the: Culinary Hotel of the Year 2013 Twice winner of AA Hotel of the Year Good Eating Guide Best Organic Restaurant 2011 Good Eating Guide Best Leinster Restaurant 2010
LOCATION: 50 minutes from South Dublin, 3kms from Aughrim Village, Co. Wicklow. OPENING HOURS: Tuesday - Sunday: 19.00 - 21.30
€€€
BEST DISH: Smoked Meats and Fish from our Smokehouse, freshly-baked Breads from our Bakery, plus great Meats and Vegetables from our local Organic suppliers.
120
GF
Organic
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M la a ( i H g a w c t t
F T t lo b in
T “ c o C W W s is o
H V r t
It g li t
W T la is c “ t d F t
W
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Home Chefs Go Wild at the Dinner Table
79
Mick Healy om Wild Irish Game, Ireland’s only Department of Agricultureapproved processor of wild game, is (wildly) excited to report a 10% increase in demand for his wild game products.
He supplies venison, pheasant, rabbit, grouse, pigeon and duck to the restaurant and catering trade during the game season which runs from October to February. His customer list reads like a guide to Ireland’s top restaurants and he is on first-name terms with a litany of top chefs.
For Derry Clarke, venison is a winter favourite at his restaurant, L’Ecrivain. Tim Daly of The Strawberry Tree, the organic restaurant at Brooklodge Hotel near Aughrim, Wicklow, is one of Healy’s best customers, and along with hotel proprietor Evan Doyle, is a hard-working ambassador for wild, natural, local foods. At Brooklodge, they have observed that wild game is becoming more and more appreciated by discerning Irish palettes, a trend Healy has also noticed. “The demand seems to be on the increase in retail outlets also. You can really feel a bit of confidence coming back into the industry.”
To what does Healy attribute the upturn in business?
“One of our keys to success is that we listen to our customers, especially the top chefs from around the country”, he explains. “It’s encouraging when a lot of the TV cookery shows source their game from us or through some of our wholesale distributors like Pallas Foods or B.D. Foods.” Next time you hear Clodagh McKenna or Donal Skehan say that the venison or game species they are using comes from the Wicklow mountains, the chances are WIG has supplied them, explains Healy proudly.
While Wild Irish Game supplies the trade primarily, Healy has seen growing demand from the private consumer for natural foods and meats. Where the elite chefs will only use fresh produce, the home cook is happy to use frozen game meats. It’s widely believed that game meat does not lose it unique flavour on freezing.
Health and fitness fanatics are also big fans of game
Venison, for example, is a lean, high-protein meat and because the deer will have spent their days roaming through the wilds of Wicklow, grazing on a natural diet of whatever they can find, it’s as close to organic as you can get without a certificate.
It is a highly seasonal business, so to make sure he has year-round income, Healy supplies quail, poussin, guinea fowl, farmed rabbit, Irish corn-fed chicken, free-range chicken and Peking duck and exotic meats like kangaroo, crocodile, wild boar and goat in the spring and summer until hunting starts again in the autumn.
Wild Irish Game recently introduced an online shop
There, anybody can order meats and poultry that are sure to enliven the dinner table; the likes of mallard, woodpigeon, pheasant, partridge, grouse and more will be delivered by courier the next day (there is a minimum order of €50). If there is something you need for a recipe or are just dying to try and you can’t find it listed on the online shop, contact Wild Irish Game – it may be possible to get it for you. “In Ireland, home chefs are only just beginning to experiment with game,” notes Healy. “They think there is some kind of complicated ritual to preparing game. For good quality wild game, there isn’t. We do the ritual – they just have to cook it!”
For inspiration, Healy recommends the beautiful book by one of his customers, Ross Lewis from Chapter One. “An Irish Food Story is more than just a cookbook”, he says. Wild Irish Game is located in Glenmalure, Co Wicklow. www.wildirishgame.ie
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