Good Eating Guide 2015 by 010108

2015

€5

When it's a full Irish breakfast ask for

Available from Pallas Foods

www.pallasfoods.eu

INTRODUCTION “No matter where you are in Ireland, you will find excellent, fresh, innovative food on offer” Michael Ring TD Minister for Tourism & Sport

experiences which evoke a unique

sense of place, culture and hospitality. Wherever you may be in Ireland,

there will be a story behind the local food.

In Ireland we appreciate that food is,

Ireland’s tourism industry, in which

tourism experience. We know from

challenging times recently and has

of course, integral to the overall

research that for 80% of our visitors,

while food is not the main reason they travel, good food is central to their enjoyment of their visit.

Ireland has long been recognised for the beauty of its landscapes and

seascapes, and the warmth of its people. Now both domestic and

international visitors are drawn by its food and drink too. Our vision for food tourism is that Ireland will be recognised for memorable food

food plays such a vital role, has faced displayed great resilience in meeting those challenges.

The industry has worked to manage

costs while maintaining services and offering a high quality value for

money product, which, I am sure you

will find is up there with the best. No matter where you are in Ireland, you will find excellent, fresh, innovative

food on offer. I am confident that the quality of Irish food, competitively produced, bodes very well for our future. Go out and enjoy!!

CONTENTS 4

How To Use This Guide

The Good Eating Guide Awards 2015 Best Restaurant

Best Chef

Best Wine List

Best Newcomer

Best Ethnic Restaurant

Best Organic Restaurant

Best Seafood Restaurant Best Family Friendly

11 11

Best Value Restaurant Best Cocktail Bar

Best Tourist Venue

Hospitality Aware

Joris Minne

County) ... ... ... ... ... ... ... ... ... ... ... ...

... ... ... ...

Avonmore

Dylan Mc Grath

Fermanagh

...

Kerry

...

Galway

Limerick

News

Restaurants (by Antrim Carlow Cavan Clare Clare Cork RAI President Derry Donegal Down

15 15

What’s new and what’s changed

Ballymaloe LITFest

Kildare

Best Front of House

15 15

Best Social Media

Dublin

20 20 21 21 21 22 23 31 32 32 34

Leitrim Louth Mayo

... ... ... ... ... ...

71 71 73 76 76 77 78 79

Galway Food Festival

Heart Of Ireland

Meath

Offaly/Sligo

... ...

Tipperary/Waterford

West Meath/Wexford Evan Doyle Wicklow

... ...

84 85

RETROVINO WINE MERCHANTS Importing bespoke wines for the discerning Irish customer since 2009.

www.retrovino.com

Wine Merchant

SYMBOLS USED IN THIS GUIDE

Disclaimer: Every care has been taken to ensure accuracy in the compilation of

this guide. The Golfers Guide cannot, however, accept responsibility for errors 7 Cornelscourt Business Park, 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: Brian Mc Carthy

Visit the online interactive version of the guide: www.goodeatingguide.ie Stock photographs courtesy of istockphoto.com

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)

Gluten free (Gluen free dishes available)

Service charge Wheelchair access Value menu Special Value Menu Available i.e. Early Bird / Pre-Theatre, etc.

Cornelscourt, Dublin 18. Tel: 01 289 7750 Email: info@golfersguide.ie Printed in Ireland 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.

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

AWARDS – Best Restaurant

Overall Winner Restaurant Forty One @ Residence, 41, St Stephens Green, Dublin 2

Regional Winner – Leinster Fire Dawson St, Dublin 2

Regional Winner – Munster The Earl of Thomond Dromoland Castle, Co. Clare

Regional Winner – Connaught George V Ashford Castle, Cong, Co. Mayo

Regional Winner – Ulster Balloo House Comber, Co. Down

TTaste aste the ppassion assion in our menu. Pr ovidence in ev ery ingredient ingredient an Providence every and a fusion of flavour with PParisian arisian flair on eevery plate. flavour Serving ffood ood ffrom rom 12 ttoo 99pm, Monda turday Mondayy ttoo Sa Saturday. Sundays and Bank Holid Sundays Holidays Brunch ffrom rom 12 - 5pm 5pm. FFor or bookings big or small... smalll... email: bookings@cafeenseine.ie bookings@cafeenseeine.ie Call 01 6774567 Call or book online aatt ca feenseiine.ie cafeenseine.ie

4 Dawson Street, Dublin 2 CafĂŠ en Seine, 40

AWARDS – Best Chef

Overall Winner Derry Clarke, L’Ecrivain

Regional Winner – Leinster Kevin Arundel The Chop House, Ballsbridge

Regional Winner – Munster Michael Casey The Lime Tree, Kenmare

Regional Winner – Ulster Ian Orr Browns Restaurant Waterside, Londonderry

Regional Winner – Connaught Daniel Willimont Mount Falcon Estate, Co. Mayo

AWARDS

Winner – Best Wine List Shanahans on the Green Dublin 2

Winner – Best Newcomer Brookwood Restaurant Baggot St, Dublin 2

Winner – Best Seafood Restaurant Rock Lobster at Harvey Nichols, Dundrum, Dublin 14

Best Ethnic Restaurant – Leinster Montys Eustace St, Dublin 2

Best Family Friendly Restaurant Cinnamon Garden Ashbourne, Co. Meath

Best Organic Restaurant Overall The Strawberry Tree, Brooklodge, Co. Wicklow

Chef Shamâ&#x20AC;&#x2122;s Sauces are an exciting new range of convenient and totally delicious sauces and condiments which can be added to your recipes to add a wonderful flavour.

The Cottage Restaurant Jamestown Co. Leitrim Tel: +353 (0) 71 9625933 Email: thecottagerest@yahoo.com

AWARDS

Overall Winner – Best Gastro Pub Matt The Thresher, Pembroke St, Dublin 2

Winner – Best Gastro Pub Leinster Gleeson’s of Booterstown, Blackrock, Co. Dublin

Winner – Best Gastro Pub Ulster The Olde Castle Bar & Fish Dock Restaurant, Donegal Town

Winner – Best Gastro Pub Connaught Bar One, Castlebar, Co. Mayo

Winner – Best Gastro Pub Munster Jim Edwards, Kinsale, Co. Cork

AWARDS

Winner – Best Value Restaurant Rolys Bistro Dublin 4

Winner – Best Cocktail Bar Koh Restaurant 6-7 Jervis St, Dublin 1

Winner – Best Social Media Restaurant Fade Street Social, , Dublin 14

Best Front of House Peter Caviston Cavistons, Sandycove

Best Tourist Venue, Muntser Riverhouse Restaurant & Cafe Cahirr, Co. Tipperary

Best Tourist Restaurant Overall Oliver St John Gogarty Templebar, Dublin 2

What’s New?

M&S Opens New Rooop Cafe.

The rooftop has undergone a complete refurbishment with a new décor, layout and menu to offer customers an even better dining experience. A key feature of the stylish eatery is the installation of booth seating for a more intimate atmosphere. It also incorporates a number of initiatives in line with Plan A, M&S’s 100 commitment eco and ethical programme, such as FSC certified wood in the table tops. The 150-seat dining area offers alfresco dining, with a 30-seat roof-top terrace boasting views onto Grafton Street and across the Dublin skyline. M&S Rooftop Café is the perfect post-shopping destination, offering a delicious new menu throughout the day and a comfortable environment to unwind. Customers can get the day off to the perfect start with a selection of breakfast options including porridge and hot breakfast sandwiches. For lunch and dinner, choices range from light bites such as jacket potatoes and soups to innovative main meals. Young diners will also be catered for with a kids menu including toasties, hot meals and healthy snacks such as Carrot and Cucumber Pots. For those who want to indulge, M&S Rooftop Café serves a selection of mouth-watering cakes and sweet treats made fresh daily from the M&S in-store bakery. The café Store Manager Billy Reid said, “We are thrilled to be opening our new M&S Rooftop Café and look forward to welcoming shoppers and passers-by to experience quality M&S food in a superb location. We are confident that the redesigned M&S Rooftop Café will make shopping trips even more enjoyable for our customers.”

Aernoon Tea at Killashee

Delectable delights await in the Afternoon Tea offereing at Killashee, making it the ideal palce to relax, swap sories and unwind overlooking acres of historic gardens, walkways, and parkland, with magnificent views over the Kildare countryside. Celebration Afternoon Tea: this special celebration Afternoon Tea is perfect for a birthday or any special occassion. It includes a special cake (serves up to 6 people) and a glass of Prosecco. All celebration cakes must be preordered 48hrs in advance of attendance. Twenty five euros per person plus €15 for a special token cake. Offerring 4 star luxury, Killashee in Kildare is ideally located just 30km from Dublin city centre, 2km outside Nass town, and only 40mins form Dublin Airport.

Milano’s Spice It Up

Launching on the 24th March, the new spring/summer menu at Milano embraces the vibrant flavours of these sunny months and introduces new and exciting dishes. There’s plenty of new options including the first ever Leggera low calorie pasta dish, the new range of Romana95 premium buffalo mozzarella pizzas, risottos, salads and much more.

Hospitality Aware - Shane Kenny I have decided to quote om the wonderful Danny Meyer and his book “Setting the table”.

He believes that to be successful you must first meet the needs of employees, then guests, followed by the community, suppliers and finally investors, in that order. “If you are devoted to your staff and can promise them much more than a paycheck, something to believe in,” he says, “you will then get the best service for customers, which will in the long run provide the best return to your investors.”

After attending only the second workshop run by Danny and his team at Union Square, NY, back in 2010 I became inspired to set up Hospitality Aware. Danny’s approach does challenge our sector. I mean who would think of ever putting their employees first?, especially before customers! Well these guys do and you can feel it if you ever get to experience one of the Union Square Hospitality group venues. There is definitely that warm professional attitude among all employees within the group that would be the envy of any service oriented environment. This attitude is deep within the core of the group’s employee network. Three simple rules apply! (1) Who you hire. (2) How you train (3) The environment you surround your employees in.

For a long period during our busy “Celtic Tiger” years it seemed that Restaurants and Hotels alike lost their way. We recruited employees a lot faster than ever and not taking time out to train. Not only this but the process of recruitment was largely outsourced to very hungry third party agencies. In qualifying our employees these agencies seem to mainly look at technical ability, punctuality and product knowledge for their main criteria. All three are very important but Emotional Intelligence never really features. Now I can train any human to open a bottle of wine, use a tray or reset tables and more……. However, how about having a level of empathy as part of ones make up? How about that wonderful bright smile and focused engagement? This folks is what we call Hospitality! Its what Danny Meyer describes as the caring for someone as you carry out perfect service. Yes its the Feel Good Factor or that little tingle we have all experienced when treated a little differently. Encouraging a more laid back friendly approach. Hey even Ryanair are at it! More banter perhaps. A hand on someones shoulder shows that you understand. This style or manner needs to come naturally among your team in order for them to mean it on the front line. For this to happen we must care for our staff first, then watch as a certain magic takes place. Your staff will treat all customers like royalty, not just the ones that feel they are royalty!

Don’t forget though, good recruitment at the very beginning is vital!

I decided to put this to the test last September in my own restaurant, Seapoint in Monkstown, Dublin. We were in need of front of house service staff and all of a sudden I was being swamped by resumes from High School graduates or in other words, 18 year old college students! Great I thought to myself, this is my best opportunity to put myself to the test. Lets recruit mainly smiley, pleasant, happy and finally technically inefficient hopefuls! I won’t lie to you, this was a truly challenging test for me and for Danny’s model! Don’t forget that our Irish Minimum wage excluding gratuities is not bad for these young new recruits with absolutely no experience. The last thing I needed was for money to be the single motivation here. I just wanted new super stars for Seapoint but with a blank canvas of restaurant knowledge. These past six months of on the job live training have been so beneficial. Like anything in life, what you put in, you will get back! The closer I took care of my new young wait staff the calmer they were in what they knew was essential stuff like opening wine at a table etc… This can be very tricky for the first time at a table of local diners watching on. However, their friendliness and absolute enjoyment of being present in their job has stood to them. Now these new faces are asked for by name on a regular occasion and there is huge trust among all of our staff. As confidence grows, so too does our strong friendly professional team. As long as we surround our staff with the same passion and love for the business that we had in the first week of opening, then our guests can only be in safe and caring hands and will have no choice but to speak highly about us and our wonderful employees. As Maya Angelou put it;

“I wont remember what you said to me I wont remember what you did to me

But I will never forget how you made me feel”

OLIVER ST JOHN

GOG OGARTY ARTY TEMPLE BAR, DUBLIN

TRADITIONAL IRISH BARS, RESTAURANT & ACCOMMODATION

AWARD WINNING TRADITIONAL IRISH RESTAURANT

LIVE IRISH MUSIC EVERYDAY FROM 1PM TO 2.30AM

SERVING SUPERB PINTS & THE BEST CRAIC IN DUBLIN

BEST BAR FOOD SERVED DAILY

Liverts

Spo

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

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. AA Hotel of the Year 2014-15 for Northern Ireland.

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

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.

€€€

GF SC

Steak & Seafood

COUNTIES CARLOW/CAVAN/CLARE

FREDERICK’S RESTAURANT @ MOUNT WOLSELEY HOTEL SPA & GOLF RESORT

Tullow, Co. Carlow.

Proprietor: Brehon Manager: Mairead Dwyer Head Chef: David Cuddihy info@mountwolseley.ie www.mountwolseley.ie

059 918 0100

Frederick's Restaurant at the Mount Wolseley Hotel, Spa & Golf Resort 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 BEST DISH: 8oz Fillet Of Prime Irish Beef, Vine Tomatoes, Watercress Bernaise Sauce.

€€€

100

SLIEVE RUSSELL HOTEL Ballyconnell, Co. Cavan.

International 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

BEST DISH: Fine food selection from the menus in both our restaurants.

€€€

100

Steaks Seafood

GF SC

CARRYGERRY COUNTRY HOUSE & RESTAURANT Newmarket-on-Fergus, Co. Clare.

The Conservatory Restaurant which overlooks the Shannon & Fergus estuary has the perfect ambience for a romantic dinner. Niall, Proprietor/Head Chef creates excellent seasonal menus using locally sourced & organic produce.

LOCATION: Take Exit 9 onto N19 Shannon Airport Exit, then 4th exit at roundabout. After 100 yeards take 2nd exit at roundabout for Ballycally. Go right at the T-junction.

Proprietors: Niall & Gillian Ennis Head Chef: Niall Ennis info@carrygerryhouse.com www.carrygerryhouse.com

00353 61 360500

OPENING HOURS: Dinner: Tuesday - Saturday, 6.30 - 9pm.

BEST DISH: Award winning Seafood Chowder, Award Winning Chicken Liver Paté & Award Winning Field Mushroom & Walnut Paté.

€€

Traditional Irish/French

COUNTY CLARE

THE EARL OF THOMOND Newmarket-on-Fergus, Co. Clare.

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.

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

Restaurant Manager: Tony Frisby Head Chef: David McCann sales@dromoland.ie www.dromoland.ie

061 368 144

€€€

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.

GREGANS CASTLE HOTEL Ballyvaughan, Co. Clare.

European

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

OCEAN VIEW Doonbeg, Co. Clare.

€€€

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.

@ Trump International Doonbeg

Modern Irish European

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

€€€

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.

GF SC

International

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

INNISCARRA RESTAURANT AT THE BLARNEY HOTEL & GOLF RESORT The Blarney Hotel & Golf Resort, Tower, Blarney, Co. Cork.

Our fantastic reputation at our award-winning Inniscarra Restaurant Blarney has been earned due to the skill, expertise and attention to detail by both our team of chefs but also our fantastic dining room staff. At the Inniscarra Restaurant, you'll be spoilt for choice with our mouth-wateringly tempting cuisine - one of the finest places to eat in Cork. LOCATION: 5 minutes from centre of Blarney.

Proprietors: Part of the Choice Hotel Group Head Chef: Ciaran Brosnan info@theblarneyhotel.ie www.theblarneyhotel.ie

021 438 4477

€€

OPENING HOURS: Breakfast: 07.00 - 10.00. Sundays & BHols: 07.30 10.30. Sunday Lunch: 12.30 - 15.00; Dinner: 18.00 - 21.45 (last orders Sat & Sun) BEST DISH: Char Grilled 10oz West Cork Sirloin Steak Served with Champ Potato, Sautéed Onions & Mushroom, Grilled Tomato & Pepper Sauce, €23.50

100

THE BLUE HAVEN HOTEL

Modern Irish

3/4 Pearse Street, Kinsale, Co. Cork.

Charming hotel situated in the centre of the historic town of Kinsale.Famous for its excellent food, service, style and great live music 7 nights a week. The Blue Haven has an array of dining options to choose from, our Blue Haven Café, to our Bar, Bistro and wine & tapas bar “Aperitif”. All dishes combine seasonal produce and fresh seafood from our local shores. Fantastic accommodation rates, great food, great atmosphere and the perfect venue for your special occasions in the heart of beautiful Kinsale.

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: 07.30 - 12.00;À la Carte Menu: 12.00 - 22.00 Aperitif Wine & Tapas Bar: 17.30 - 22.00 Blue Haven Café: 08.00 - 18.00

€€€

BEST DISH: Delicious Fresh Fish dipped in our homemade Beer Batter, served with Golden Fried Chips & a traditional side order of Marrowfat Peas.

European Modern Irish

COUNTY CORK

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

Afternoon Tea: 13.30 - 17.00

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+

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.

€€€

ECO RESTAURANT Douglas, Cork, Co. Cork.

100

Italian Vegetarian

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.

€€€

GF SC

Modern Irish European

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

!"#$%&'#()&#* &)'+

HOTEL SPA GOLF CLUB GOLF ACADEMY LODGES Fota Island Resort, Fota Island, Cork, Ireland www.fotaisland.ie

Find us on

COUNTY CORK WWW.FARMGATE.IE W WW W..FARMGA AT TE.IE

!"#$%&!%'$()(*++,#$+!"!"#$%&'()*!+(,+(-.!!/!!-%!."$(/%*"!&)0%#12!"3-.&'*!+(-.!+#'4 !"#$ $% %&!%'$ ) *++,#$+!" "#$%&'()* &'()* ()* +(,+(-. +(-. / -%!."$ /%*" &)0%#112 12 "3-.&' '** +(-.!+#'4 '4

RESTAURANT FOODSTORE REST TA AURANT & FOO ODSTORE MIDLETON

ENGLISH MARKET CAFE ENG GLISH MARKET CORK

T: 021 4632771 • RESTAURANT@FARMGATE.IE REST TA AUR RANT@FARMGA AT TE.IE SATURDAY OPEN TUESDAY AY – SA ATURD DAY AY HOURS 9am - 5pm • DINNER DINN NER SER RVED VED Thursda ay, Friday Friday & Sa t day tur ay SERVED Thursday, Saturday

T: 021 4278134 • MARKETCAFE@FARMGATE.IE MARKETCAFE@FARMGA A AT TE.IE OPEN MONDAY SUNDAY) AY – SATURDAY SATURD SA TURDA AY Y (CLOSED (CLOSED SUNDAY AY) HOURS 08:30 - 17:00 • BREAKFAST BREAKFFA AST 08:30 - 11:00 • LUNCH 12:00 - 16:00 HOURS

FLEMINGS RESTAURANT 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.

€€€

French European

GF PROMOTING IRISH GOLF SINCE 1992

– IRELAND’S NUMBER 1 GOLFER’S

GUIDE – 24TH EDITION

RS GOLFE G U I D E TO IRELAND 2015

www.golfersguide.ie

Druids Glen Resort, Co. Wicklow.

COUNTY CORK

FOTA RESTAURANT

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: Brendan Comerford 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.

€€€

THE HERON’S COVE RESTAURANT & B&B

Brassiere

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. 1 B&B + 1 Dinner (3 course menu)

Proprietor / Manager: Sue Hill Head Chef: Irene Coughlan info@heronscove.com www.heronscove.com

028 35225

€65.00pps(July, Aug €70). 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 BEST DISH: Collops and Scallops Goleen lamb chops and West Cork scallops with West Cork smoked bacon sauce.

€€€

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

BEST DISH: Best Dish: Pan fried Medallions of Monkfish & fresh Irish Scallops served in a Creamy Prawn Casserole.

€€€

100

International Modern Irish

COUNTY CORK

JIM EDWARDS

Market Quay, Kinsale, Co. Cork.

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.

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.

€€€

THE SPRINGBOARD

Seafood Steak

The Kingsley, Victoria Cross, Co. Cork.

Home to some of the best culinary fare and creative chefs in Ireland, Cork city is a dining hotspot in Ireland. Our chefs continually strive to source delicious ingredients seasonally and locally in order to bring some of Cork’s renowned vibrant energy to their dishes. The Springboard is a relaxed, bistro style dining venue overlooking the River Lee. LOCATION: The Kingsley is located on Victoria Cross, Co. Cork and is just a 20 minute walk from the bustling city centre. OPENING HOURS: Lunch: 12.30 - 17.00; Dinner: 17.00 - 21.30, Sundays 17.00 - 21.00

Manager: Fergal Harte Head Chef: Vincent Ryan

info@thekingsley.ie www.thekingsley.ie 021 480 0500

€€

BEST DISH: Salmon and Scallops Roasted delice of salmon and seared scallops, salt and vinegar mash, wilted rocket leaves, smoked anchovy, San Marzano tomatoes, fennel, sherry vinegar dressing.

120

THE PEMBROKE RESTAURANT

Casual

at THE IMPERIAL HOTEL, South Mall, Cork City, Cork, Co. Cork.

The Pembroke Restaurant 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.

€€€

120

GF SC

Seafood

at O'Neill of Bunratty Manor Hotel, Co. Clare has been awarded the top prize and declared All Ireland Chowder Champion 2015 at the 5th All Ireland Chowder Cook-Off, which was hosted by the Kinsale Good Food Circle at Acton's Hotel on Sunday, 19th April.

Crowds of over 1000 people flocked to Acton’s Hotel for the event, which was sponsored by Clona. Chefs from all over Ireland cooked up steaming pots of delicious chowder and served tasting portions to ticket holders, who are also the judges of the event. Members of the public had only one vote to cast for the best of 32 chowders. For the €10 entry fee visitors receive a voting card that allows them to sample all chowders from the individual stalls before casting their vote. Stakes were high, as the top prize gives the winner the chance to travel to Newport Rhode Island to represent Ireland in the Great Chowder Cook-Off in June 2016, and also for the first time to compete in London at the British Street Foods Festival initiated by Marco Pierre White. Chefs and their supporting team travelled from all parts of Ireland seeking the title of All Ireland Chowder Champion. Cream and wine in varying combinations were popular basic ingredients, to which were added prawns, lobster, mussels, and clams. Many chowders also featured a vegetable component – chopped leeks, fennel and celery being popular, with one contestant adding nettle pesto and seaweed. Various home-baked breads with different toppings including dulse and

Kinsale Chowder Cook Oﬀ 2015 honey, provided a wide variety of tastes and textures. Visiting chefs chatted about their chowders' special features to ever-popular MC Derek Davis during the event. Contestants came from all over Ireland, from newcomers The Moody Boar in Armagh to Galway's renowned Malt House to Dan Mullane's Co Limerick hideaway, The Mustard Seed at Ballingarry. But it was Pat O'Neill of Bunratty Manor's creamy smoked haddock-based chowder, garnished with smoked salmon, served by a lively team of supporters that won the most votes. This was Bunratty Manor's second Chowder Cook-Off victory, having won top prize in 2011, and travelled to the US where they took third prize in the international event. This year the Bunratty Manor team will also travel to London to take part in the British Street Foods Festival. Noel, David and Maureen Wallace, whose family owns the hotel, were at Acton's to cheer on their chowder chef. Danny & Dympna Fitzpatrick from Fitzpatrick's Bar and Restaurant, Dundalk, Co Louth, last year's winner, took second prize, while third prize went to Sham Hanifa, owner/chef at the Cottage Restaurant, Jamestown, Co Leitrim, Liam Edwards, chairman of Kinsale Good Food Circle said, ‘There was a great buzz around town all weekend, with numerous visitors from overseas as well as from Ireland attending this unique event. Kinsale continues to build on its key position on the hugely successful Wild Atlantic Way, and we will continue to develop the town's reputation as a food lover’s destination.’ For more info check out www.kinsale.ie/event/

Experience the unexpected...

EXCELLENCE

Allow the intense taste of Excellence to take you to another place and experience the ultimate pleasure. Lindt. Master Chocolatier since 1845.

Find us on facebook.com/lindtchocolateireland

Sligo Restaurant Owner announced as Newly Elected President of RAI (Restaurant Association of Ireland).

Anthony Gray, owner of Tra Ban Restaurant in Strandhill and Eala Bhan on Rockwood Parade has been announced as the new President of the Restaurant Association of Ireland. The official announcement was made during the Annual Presidential Dinner event in the Aviva Stadium in Dublin, a glittering event which brought the 2015 RAI Annual Conference to a close.

Anthony, said “Over my two year term I will strive to assist schools both at Primary and Secondary level, to teach students life-long healthy eating habits and how to make positive food choices through making educated decisions on the food they consume. The RAI and I want the subject, Home Economics to become compulsory on the curriculum right up to junior cert where the emphasis should be on healthy eating and preparation of nutritional food”. Adrian Cummins, CEO of the RAI said ’We are delighted that Sligo restaurateur Anthony Gray from Eala Bhan and Tra Ban restaurants is coming on board as President of the RAI. He will bring a new dynamic to the organisation. The success of Anthony’s restaurants gives us a good insight into the slow but uplifting recovery of the restaurant sector.’

COUNTIES CORK/DERRY

THE WEIR BISTRO

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

BEECH HILL COUNTRY HOUSE

European

32 Ardmore Road, Londonderry, BT47 3QP, Co. Londonderry.

Award-winning restaurant: Georgina Campbell’s Good Food Guide, Georgina Campbell’s Hotel of the Year 2015, 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.

Proprietors: Patsy O’Kane/Seamus Donnelly Head Chef: Ryan Burke info@beech-hill.com www.beechhill.com

028 7134 9279

£££

LOCATION: 5 minutes from centre of Londonderry, going South off A6 below Altnagelvin Hospital. 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

BROWNS RESTAURANT

European

1 Bonds Hill, Waterside, Londonderry, Northern Ireland.

Brown’s is regarded at the top fine-dining restauarnt in the northWest of ireland and one of the finest in the country. As consistent award winners, Chef Ian Orr and his team continue to make dining out in Derry an occassion to remember. Good locally sourced produce and menus at affordable prices ensure a loyal following. Booking advisable.

Proprietor: Marcus Roulston & Ian Orr 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.

£££

Modern Irish European

COUNTY DONEGAL

BALLYLIFFIN LODGE HOTEL & SPA

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: Peter Cheesman info@ballyliffinlodge.com www.ballyliffinlodge.com

074 937 8200

€€€

McGRORYS HOTEL

Culdaff, Inishowen, Co. Donegal.

Manager: Dave Smith Head Chef: Paul Mc Daid info@mcgrorys.ie www.mcgrorys.ie

074 937 9104

OPENING HOURS: Open for Lunch & Dinner 7 Days a Week.

BEST DISH: Trio of Irish Pork Fillet, Slow braised belly Confit of Shoulder, bacon dust confit cabbage.

Modern Irish European

MCGRORY’S epitomises everything locals and visitors love about Inishowen. The atmosphere can be soaked up in the award winning Front Room Restaurant, The Front Bar, which regularly hosts traditional music sessions, The famous Backroom, or when staying in one of their 17 luxury bedrooms. There is a strong focus on seasonal, local sourced produce, and homemade products such as breads and desserts using many local Inishowen suppliers.

LOCATION: In Culdaff Village, 15 minutes from Foyle Ferry and Ballyliffin Golf Club. Located on the Inisowen Peninsula & Wild Atlantic Way Route. OPENING HOURS: Food served daily from 12.30 - 21.00.

€€€

BEST DISH: Pan fried John Dory with Lemon & Chilli butter and Tempura Oyster.

Bar Food Local Dishes

THE OLDE CASTLE BAR & FISHDOCK RESTAURANT Castle Street, Donegal Town, Co. Donegal.

Donegal’s Award-winning Seafood and Steak Pub/Restaurant. LOCATION: Just off the Diamond and opposite entrance to Donegal Castle, Donegal town. OPENING HOURS: Lunch: From 12.00 - 17.00 Dinner: From 17.00 - 21.00

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

Seafood Steaks

COUNTY DONEGAL/DOWN

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

BALLOO HOUSE

The Award-Winning Smugglers Creek Inn with its stunning views over Rossnowlagh beach and Donegal Bay, very popular with locals and tourists alike, offers a wide range of exciting & mouth-watering food & wine menus that suits even the most discerning taste buds. 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: Famous for its Fresh Mussels, Oysters & Lobsters, Seafood & Shellfish Chowder, Tea Smoked Barbary Duck, Venison with Braised Red Cabbage, Smugglers Signature Giant Profiterole.

Modern Irish Seafood

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

LEWIS

£££

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.

Modern Irish

@ THE OLD INN

15 - 19 Main Street, Crawfordsburn, Belfast, BT19 1JH, Co. Down.

Grand Tudor dining with an art deco twist, complete with theatre views into the kitchen, split level seating and secluded alcoves. Renowned for its 2 AA Rosette cuisine. Menu has a local and classical French influence. Good Eating Guide to Ireland Best Restaurant in Ulster 2011.

Proprietors / Managers: Paul Rice / Garvan Rice info@theoldinn.com www.theoldinn.com www.twitter.com/oldinn1614 www.facebook.com/theoldinn

0044 28 91 853 255

£££

LOCATION: Approimately 8 miles outside Belfast take the A2 take the turn for Crawfordsburn. OPENING HOURS: Monday - Saturday: 10.00 - 22.00 Sunday: 11.00 - 21.30 BEST DISH: Seared Fillet of Beef, Red Pesto and White Truffle Crumb, Celeriac purée, Pomme Anna and Port Jus.

French European

Ardtara is regarded as one of the finest Victorian Country Houses in Northen Ireland. The house is now in the same ownership as the renowned Browns Restaurant in Derry, it has therefore become the ultimate foodie destination. Just recently, The RAI awarded Best Emerging Irish Cuisine in Ulster, and also Best Hotel Restauarant in Derry.

Call: +44 28 7964 4490 Email: info@ardtara.com Ardtara Country House, Gorteade Road, Upperlands BT46 5SA, United Kingdom

COUNTY DOWN

THE PARSON’S NOSE

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.

£££

THE POACHER’S POCKET

Modern British

181 Killinchy Road, Lisbane, Comber, Co. Down, BT 23 5NE

The menu at Poacher’s Pocket is a celebration of local produce, with a firm emphasis on old favourites. The meat lover is spoilt with a choice of locally sourced beef, steaks & game, and with Strangford Lough on the doorstep, local seafood also features in the menu with pub grub classics such as seafood chowder, and fish and chips.

Proprietors: Ronan & Jennie Sweeney Head Chef: Kelan Mc Michael info@poacherspocketlisbane.com www.poacherspocketlisbane.com

028 9754 1589

LOCATION: Proving popular with the locals. OPENING HOURS: Food served daily Mondays & Sundays; 12 - 20.30 Tuesdays - Thursdays; 12 - 21.00 Fridays & Saturdays; 12 - 21.30

BEST DISH: Poachers Platter for 2. Chargrilled quail, deep fried rabbit, chicken liver parfait, Leggygowan goats cheese and toasted sour dough.

£££

2013

2012

€5.00

www.goodeatinguide.ie

Modern Irish

38 TOP TEN RESTAURANTS WHICH WON’T LET YOU DOWN By Joris Minne, Belfast Telegraph restaurant writer 20 April 2015

Northern Ireland has struggled to establish a new, post-troubles identity. While the business community and the new hipster generation make progress creating a better city with a strong and accessible arts scene, there is still the sentiment that northerners are Californians governed by Alabamans. This matters because it makes Northern Ireland appear sclerotic, sectarian and generally unattractive. But forget all this. It’s just bad PR. Beneath Northern Ireland’s dark veneer lies a bubbling, frothy, sparkly-eyed seductress. And the seduction takes place in its restaurants. Never mind the lack of Michelin stars – the famous red guide seems not to have paid very close attention to the place for some years – the fact remains that there is an unusually high quality portfolio of restaurants, bistros and brasseries per head of population than anywhere else. And they’re cheap.

So among the 1,000 or so restaurants in Northern Ireland, many of which are good, here is the definitive top ten (in alphabetical order) which have proven over time that they are reliable, fun, revealing and representative of some of the best produce available up north. 4 Vicars, 4 Vicars Hill, Armagh. Tel: 028 3752 7772 Ancient Armagh’s strength is its air of frayed aristocracy. 4 Vicars restaurant is housed in a former private home which some say could be as old as the late 1500s. This is a little hum dinger of a place which comes alive in the second half of the week. Opened from Wednesday lunch time to Sunday, evening dinner is available at weekends. But the lunches are so substantial I get the idea. An open crab sandwich is like no other you will taste in Ireland.

Barking Dog 35 Malone Road Belfast, Tel: 028 9066 1885 The shin burger, something unique to Belfast, is signature dish but if you’re brave enough: Barking Dog’s steak tartare is a wonder. At a tenner you expect something spectacular and it is. What appears to be a quarter pound raw burger with a tiny egg yolk in the middle is something much more sophisticated altogether. In the lean ground meat which is marinated in vinegar and Worcestershire sauce are finely chopped shallots, chives and capers. Slobberingly good. The Boat House, 1a Seacliff Road, Bangor, Co Down. Tel: 028 9146 9253 Tiny but elegant and very intimate, the downstairs dining room offers privacy for the business tete-a-tete or the family gathering. Chef Joery Castell has a huge reputation. His ability to transform modest mussels into something magical is unparalleled. The menu is for ever changing but the quality is always reliable.

Brown’s Restaurant, 1 Bond’s Hill, Londonderry. Tel: 028 7134 5180 Ian Orr, chef/patron of Brown’s has created a restaurant so good it alone makes the city worth going to. It would go down well in London, never mind Derry.

This is fine dining but without the lah de dah. It’s a very Derry interpretation of sophistication. Just look at a recent menu: tea smoked duck breast with spinach and hazelnut puree, plum jelly and mushroom; Portavogie prawns wrapped in Kataifi pastry, mango, curry and cauliflower or red wine

and radicchio risotto with goats cheese and spinach roulade; turbot with smoked celeriac milk puree, lettuce and cauliflower beignet; chargrilled free range pork fillet, braised pork and soy sauce and honey or roast breast of Cherry Valley duck with cherry tapenade, pear puree and bacon crumble;

Deane’s at Queen’s, 1 College Gardens, Belfast. Tel: 028 9038 2111 Under the stewardship of award winning chef Chris Fearon, Deane’s at Queen’s has become an attractive, modern and dual-purpose venue serving pints and/or lunches and dinners, seven days a week. A terrine made of “organic” Portavogie crab (there’s another kind?), potato and cheddar is a little castle surrounded by a moat of light, carroty coloured gazpacho. Plan your trip to Belfast for this alone. Harry’s Shack. 118 Strand Road, Portstewart. Tel: 028 7083 1783 Literally on the beach – shake the sand from your flip flops when you enter. The menu is a walk on the calm side with starters including chicken salad (pulled chicken leg, cos lettuce, soft boiled hen egg, crispy shallot and buttermilk dressing), north coast mackerel fishcakes (with garden beetroot salad and beetroot ketchup), chicken and ham terrine (with baby turnip and celery remoulade and sourdough bread)), chicken liver parfait, potato and leek soup or walled garden harvest consisting of pickled vegetables. The North Coast Smokehouse smoked salmon is exceptional, especially considering this is a newcomer from nearby Ballycastle.

James Street South, 21 James Street South, Belfast. Tel: 028 9043 4310 There are three top fine diners in Belfast. James Street South is one of them. Head chef David Gillmore is mad keen on the local stuff so expect to see smoked Lough Neagh eel, duck eggs and loads of the best quality pork and beef from Hannan Meats. It’s utterly reliable too. Posh and high class but not stuffy. Mourne Seafood Bar, 4 Bank Square. Belfast. Tel: 028 9024 8544 This is the restaurant Belfast always needed. A wood-panelled, high ceilinged seafood and fish restaurant serving the freshest possible dishes. Here you will find half lobster and chips for about £12, fish on the bone ranges from sea

bream to coly and there is any amount of crab and crustaceans. Go for the raw oysters a la japonaise served with ginger and scallions. Also great wine list and local beers. It won’t let you down.

OX, 1 Oxford Street · Belfast BT1 3LA Tel: 028 9031 4121 This phenomenon opened two years ago and has made people swoon ever since. Housed in a former tile shop in the heart of Belfast’s legal district you’ll find a colourful crowd in here.

The food is outstanding and dominated by light vegetation, fish and the finer cuts of venison and beef. Everything is seasonal. At lunch time you can eat three courses for £18. A starter of poached haddock with watercress, egg yolk and onion galette is £4, a steak of Glenarm salmon with gem and mustard seed beurre blanc is a tenner and you can complete the moment with a polenta cake or white chocolate parfait for another £4. The Poacher’s Pocket, 181 Killinchy Road, Lisbane, Co Down. Tel: 028 9754 1589 Just a 15 minute taxi south east of Belfast, this is a trip worth taking. It’s proper heart of Ulster. Chef Danny Millar runs this and two other excellent houses: Balloo and the Parson’s Nose. Starters of bone marrow and toasted soda bread, crab linguini, warm Portavogie prawns in garlic and more homemade breads with that lush, golden Abernethy butter and a tipper load of tapenade. Warm Portavogie prawns served on chicory and watercress with a mildly spiced cocktail sauce, toasted wheaten crumble and soft boiled hen’s egg were plump and plentiful and again the flavours were all strong and satisfying.

DUBLIN

ALFIE BYRNE’S

by Galway Bay Brewery

Earlsfort Terrace, Dublin 2.

Proprietor: Conrad Dublin Manager: Artur Baranov Head Chef: Dmitry Stroykov www.galwaybaybrewery.com/alfiebyrnes

01 602 8976

€€€

Alfie’s is the latest addition to the Galway Bay Brewery family. This Craft Beer 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: Sun - Thurs: 12.00 - 23.30, Fri - Sat: 12.00 - 00.30 Lunch: Mon - Fri: 12.00 - 15.00, Dinner: Mon - Fri:15.00 - 21.00 Food served Saturday 12:00 – 21:00 Food served Sunday 12:00 – 19:00 BEST DISH: Beef & Stormy Port Pie made with Irish beef, onion, carrot, potato & parsnip topped with puff pastry. Stormy Port is part of the extensive range of beers at Galway Bay Brewery.

ANNADALE COTTAGE Leixlip Road, Lucan, Co. Dublin.

Pub, Casual

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

BELLUCCIS

BEST DISH: Prawn Noodle Wrap. Marinated Prawn wrapped in fine Crispy Noodles served with Thai Sweet Chilli Sauce.

€€€

Chinese

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 Brunch: from 11.00 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

Italian

BIANCONI’S BISTRO 232 Merrion Road, Dublin 4.

BEST DISH:Local Fresh Fish daily and famous for Fillet Steaks. New Classical Italian Dish; Linguine with Fresh Vongole.

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 Sat & Sun Brunch: 10.30 - 16.00

Proprietor: Tony Macari

DUBLIN

€€€

BLOOM’S BRASSERIE & WINE BAR

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

GF SC

European French

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: Nader 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.

€€€

Thai

DUBLIN

BON APPETIT

9 James Terrace, Malahide, Co. Dublin.

Bon Appetit is a contemporary restaurant serving seasonal menus, based on locally sourced produce; offering the very best of Modern Irish and European Cuisine. Each dish is prepared with a degree of complexity to allow an explosion of flavours that will tantalise your tastebuds. Bon Appetit is perfect for a romantic meal for two, a quick bite after work; a weekend get-together with family and friends or a relaxed leisurely lunch.

Proprietor: Oliver Dunne Manager: Luis Ferreira Head Chef: Aaron Carroll info@bonappetit.ie www.bonappetit.ie

01 845 0314

LOCATION: 3 Minute walk from Malahide Train Station. OPENING HOURS: Lunch is Friday and Saturday 12:30-2:30 and Sunday 12:30-3:30. Afternoon Tea Friday to Sunday 1-4 Tapas Tuesday to Saturday 6-10 Dinner is Tues - Sat 6 - 9:30pm & Sunday 5 - 8pm

€€€

BOULEVARD CAFE

27 Exchequer Street, Dublin 2.

Proprietor: Fintan O’Reilly Head Chef: Fernando Castillo oreillyfintan@gmail.com www.boulevardcafe.ie

01 679 2131

BEST DISH: Cutlet of Wicklow Lamb with Roasted Garlic Purée, Crushed Swede, Rosemary Aioli and Glazed Organic Carrot.

European

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.

€€€

BRASSERIE SIXTY6

GF SC

European Mediterranean

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.

Managers: Elaine Nolan Head Chef: Malcolm Starmar bookings @brasseriesixty6.com www.brasseriesixty6.com

01 400 5878

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

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

DUBLIN

BROOKWOOD

141 Lower Baggot Street, Dublin 2.

Dublin's finest steaks and seafood. Restaurant and cocktail bar 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: Jacob Long

info@brookwooddublin.com www.brookwooddublin.com 01 661 9366

BEST DISH: Our 28oz Porterhouse Steak.

€€€

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.

€€€

THE CHOP HOUSE

Seafood

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

BEST DISH: Fillet of Dundalk Beef, Watercress and Potato Puree, Tempura of Oysters and Béarnaise Glaze, Veal and Red Wine Jus.

€€€

European

“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”

AWARD WINNING COCKTAILS SERVED UNTIL LATE IN OUR LUXURIOUS LOUNGE OUTSTANDING MODERN THAI/ASIAN CUISINE IN KOH RE STAURANT

Top class cocktails and modern Thai/Asian cuisine served in a New York style cocktail lounge and restaurant”

Pre-Theatre Menu available daily from 5pm 2 Courses €19.50 3 Courses €24 All cocktails €7 every Sunday & Monday

6/7 Jervis Street, Millennium Walkway, Dublin 1 T +353 1 814 6777 E enquiries@koh.ie www.koh.ie @KohRestaurant www.menupages.ie

DUBLIN

CLEAVER EAST by OLIVER DUNNE

6 - 8 East Essex Street, Temple Bar, Dublin 2.

Proprietor: Oliver Dunne Manager: Graham Dunne Head Chef: David Crawley Fay info@cleavereast.ie www.cleavereast.ie

01 531 3500

Cleaver East offers the finest Irish and European cuisine. The ethos of Cleaver East is to deliver the highest standard of food and cuisine at really affordable prices. Cleaver East offers great friendly service, classic cocktails, affordable wines along with Irish and International craft beers; creating a fantastic dining experience. 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 - Saurday & Public Holidays: 12.30 - 14.30 Dinner Monday - Saturday & Public Holidays: 17.30 - 22.30 Sunday Brunch: 12.00 - 16.00. Dinner Sunday: 17.30 - 21.30 Closed for lunch Monday & Tuesday

€€€

CLIFF TOWNHOUSE

BEST DISH: Dublin Bay Prawn Dumplings, Oriental Mushrooms and Lemongrass Broth

130

GF SC

Irish International

22 St. Stephen’s Green, Dublin 2.

One of the most talked about & stylish restaurants in Dublin, Cliff Townhouse delivers impeccably sourced seafood & Irish meat dishes cooked simply but elegantly. An architectural jewel in the city’s heart, our striking red-brick façade sets the tone for the restaurant’s classic wood-panelled dining room & marble-topped Oyster & Champagne Bar.

LOCATION: Right in the heart of Dublin’s City Centre on St. Stephen’s Green, just a short stroll from the fashionable Grafton Street. OPENING HOURS: Open for breakfast, lunch & dinner 7 days a week.

Head Chef: Sean Smith

info@theclifftownhouse.com www.theclifftownhouse.com

01 638 3939

BEST DISH: Staples include, Eggs Benedict, Galway Oysters, native Lobster, dressed Yawl Bay Crab, wild Sea Trout, posh fish and chips or a 10oz Rib Eye Steak.

€€€

DADA RESTAURANT

GF SC

European Seafood

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: Hurry

info@dadarestaurant.ie www.dadarestaurant.ie 01 617 0777

BEST DISH: Various unique dishes offering a fusion of authentic Moorish-inspired cuisine.

€€€

120

GF SC

Moroccan

DUBLIN

DANTE PIZZA

The Blanchardstown Centre / The Dundrum Town Centre.

Dante Pizza, serving a delicious selection of Pizzas, Pastas, Grills and salads in a relaxed casual atmosphere. So if you want a cosy dinner for two or a larger party - Dante Pizza is an experience that shouldn’t be missed! Now serving a fantastic two course and lunch menu.

LOCATION: Dundrum / Blanchardstown. OPENING HOURS: Lunch time menu available Open Monday to Sunday: Dundrum 13.00 till late Open Monday to Sunday: Blanchardstown 12.00 till late

www.dante.ie

01 822 3311 The Blanchardstown Centre 01 298 7294 The Dundrum Town Centre

BEST DISH: Fresh Pizzas and exciting Grill range cooked to perfection.

Italian

GF SC

DARWIN’S RESTAURANT 80 Aungier Street, Dublin 2.

LOCATION: Aungier Street, at the top of George’s St. just 5 minutes from St. Stephen’s Green and a short walk from Temple Bar. OPENING HOURS: Monday - Saturday: From 17.00

Darwin's restaurant offers contemporary international cuisine with an extensice menu catering for ‘carnivorous, coeliac and vegatarian diners. Darwin’s prides itself on its’ Irish beef and local produce. A family run business with its own inhouse butchers. Darwin’s recently opened their beatifully initimate, private function room, which can hold up to 40 guests. The perfect choice for your celebration.

BEST DISH: Assiette of Wicklow lamb (half rack and eye fillet cuts).

Proprietors: Amy & Dolores Head Chef: Ciprian Ibanda Manager: Thepsy info@darwins.ie www.darwins.ie

01 475 7511

€€€

Steak European

DUBLIN

DIEP LE SHAKER

55 Pembroke Lane, off Pembroke Street, Dublin 2.

This stunning city centre restaurant has enjoyed international acclaim & rave reviews for its wonderful ambience, high-end cocktail bar & award winning cuisine. Awarded the renowned Thailand Brand & Thai Select awards from the Royal Thai Government. Their Thai chefs prepare authentic Royal Thai Cuisine using only fresh herbs & spices from Bangkok alongside the best of Irish produce. Diep was recently awarded Best Cocktail during Dublin Cocktail Fest 2014. LOCATION: 55 Pembroke Lane, Off Pembroke Street, Dublin 2.

Directors: Matthew, Matt & Alex Farrell Head Chef: Bradley Stoward reservations@diep.net www.diepleshaker.ie

01 661 1829

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

TAVERN RESTAURANT @ DYLAN HOTEL Eastmoreland Place, Dublin 4.

Mark Bodie, Executive Chef presents exquisitely crafted dishes blending modern Irish food with classic techniques. Using only the freshest locally sources ingredients is the driving force behind the seasonal, every-changing menu.

LOCATION: Off Upper Baggot Street, 10 mins walk to St. Stephen’s Green.

Proprietor: Dylan Hotel Manager: Barry Francis Head Chef: Mark Bodie justask@dylan.ie www.dylan.ie

01 660 3000

OPENING HOURS: Lunch: Monday to Sunday; All Day Dining in Dylan Bar. Dinner : Tuesday to Sunday from 6pm. Brunch : Served every Saturday & Sunday BEST DISH: Irish pork plate, which features an assortment of mouth-watering pork bites including slow cooked pork roulade, smoked pork belly, black pudding and crispy pork trimmings.

€€€

THE GASTROBAR, FADE STREET SOCIAL Fade Street, Dublin 2.

Manager: Angela Harrower Head Chef: Dylan McGrath info@fadestreetsocial.com www.fadestreetsocial.com

01 604 0066

Modern Irish

"This exciting City Centre Tapas bar layout positioned in the new hub of Dublin’s dining scene is a sharing concept that I have designed to allow simple, seasonal, innovation in small tapas style bursts of flavour. So whether you’re going to the theatre, coming back from show or just enjoying the company of friends, this casual experience is always fun and engaging to be mulled over or eaten on the run." Dylan McGrath LOCATION: Fade Street OPENING HOURS: Restaurant : Lunch: Monday Friday Dinner: 7 days a week; Sat - 12.30 22.30, Sun - 13.00 - 22.30 BEST DISH: Bacon and cabbage burger, fried pork belly in balsamic, smoked pudding, crispy cabbage, peppered bacon, lyonnaise and a milk bun.

€€€

120

GF SC

European

DUBLIN COUNTY

FADE STREET SOCIAL - THE RESTAURANT Fade Street, Dublin 2.

Manager: Eoin Tyrrell Head Chef: Dylan McGrath info@fadestreetsocial.com www.fadestreetsocial.com

01 604 0066

"Quite simply a menu designed to support the very best of homegrown produce. The food is assembled in an uncomplicated way that relies on its freshness to shine through as the real hero. We are committed to bringing to the plate all that is great from the best of Irish produce, at a time when it is so important to support and value the effort and commitment of our Irish producers and farmers.” Dylan McGrath LOCATION: Fade Street OPENING HOURS: Restaurant : Lunch: Monday - Friday 12.30 14.30; Dinner: 7 days a week 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

FAHRENHEIT GRILL @ CLONTARF CASTLE HOTEL

European

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. LOCATION: Situated just 10 minutes from Dublin City Centre in the original part of the luxurious 12th century Clontarf Castle Hotel.

General Manager Hotel: David Hennessy Manager: Tom Argent Head Chef: Stuart Heeney mwoods@clontarfcastle.ie www.clontarfcastle.com

01 853 4363

OPENING HOURS: Dinner: Sunday - Thursday: 17.30 - 22.00; Friday - Saturday: 17.30 - 22.30 Private Bookings available also.

BEST DISH: Wicklow Lamb Loin Slow roast lamb belly, baby carrots, broad beans & lamb jus.

€€€

FIRE RESTAURANT

Steak Seafood

Adjacent to the Mansion House, Dawson Street, Dublin 2.

Dine in the most impressive, historical dining room, located in the heart city. Praised for Irish hospitality at it’s finest, you will immediately feel welcome. We are renowned for sourcing the best Irish beef, along with an extensive menu to cater for all tastes; cooked to the highest standard.

General Manager: Sharon Hollywood Head Chef: Richie Wilson fire@mansionhouse.ie www.mansionhouse.ie

01 676 7200

LOCATION: Located in the Heart of Dublin city centre in the popular Dawson Street and St Stephens Green vicinity. OPENING HOURS: Mon - Fri; 5pm - 01.30am, Sat; 3pm - 01.30am. Sunday 1pm - 12.30am Public Holidays (some exceptions) 3pm 01.30am

€€€

BEST DISH:We are committed to sourcing the best of Irish beef. Steaks from premium supplier Irish Hereford Prime - twice winner of the 'best steak in the world' award, and wood-fired jumbo prawns stuffed with crayfish and chorizo.

280

GF SC

European Steakhouse

$% ! ! ! $ "" #' "" ! % ! &$%# $% %

& ! "!

"" #'$ "" $ #" % !

DUBLIN

GLEESONS OF BOOTERSTOWN 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. Breakfast 7 days from 8am

Proprietors: John & Ciaran Gleeson info@gleesons.ie www.gleesons.ie

01 2880236/0361 €€€

BEST DISH: Chicken Piri Piri, Marinated Chargrilled Chicken Breast with Rocket, Parmesan, Toasted Pine Nuts and Balsamic Dressing, served with Baked Potato.

Winner Best Gastro Pub, Leinster 2014

GOOD WORLD

150

European

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

€€€

THE GRILL AT THE CASTLE

Chinese

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 info@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.

€€€

Modern Irish European

DUBLIN

lice Waters, April Bloomfield, Christian Puglisi, Mark Hix, Sam & Sam Clark, Fuchsia Dunlop, Alice Feiring, Dave Broom, Garrett Oliver, Tim Wendelboe, Jack Monroe and many more at the Kerrygold Ballymaloe Literary Festival of Food and Wine 2015!

The Festival of Food and Wine happens between Ballymaloe House, Ballymaloe Cookery School, the Grainstore and the Big Shed, all in an idyllic countryside setting in lush east Cork, close to the southern coast of Ireland. 2014 saw the second of this annual electrifying and educational event in its fabulous setting, with a relaxed and magical atmosphere throughout the weekend, and this year’s third programme will be just as eclectic, inspirational and full of amazing authors, fine writing, passionate expertise and accessible knowledge. From world-famous chefs to boutique coffee roasters, guerrilla gardeners to polished restaurateurs, cocktail specialists to renowned wine makers, the unique international approach of the Kerrygold Ballymaloe Literary Festival of Food and Wine 2015 brings together yet another awesome lineup of fascinating and intriguing food and drink focused writers and speakers.

Two of the biggest names participating in the LitFest this year are American culinary pioneer and author of The Art of Simple Food and 40 Years of Chez Panisse: The Power of Gathering, Alice Waters, and chef April Bloomfield, the English-born superstar chef of New York’s Michelinstarred The Spotted Pig, The Breslin, The John

Dory Oyster Bar and Salvation Taco in NYC and author of cookbook/ memoir A Girl and Her Pig. April takes part in this May’s Kerrygold Ballymaloe Literary Festival of Food and Wine soon after her next book – A Girl and Her Greens – comes out. As the Kerrygold Ballymaloe Literary Festival of Food and Wine has equal billing for drinks experts as chefs, writers and food producers, there are many more illuminating speakers on all aspects of spirits, beer, wine and cocktails too and the full Kerrygold Ballymaloe LitFest programme is now available on the website, so get in early to book the LitFest events of your choice from January 7th at 3 p.m.

There are also some marvellous meals, with pop-up dinner on Saturday 16th from cutting-edge, multi-lauded Belfast restaurant OX in Ballymaloe Cookery School and lunches by Honey & Co. on Saturday and Mark Hix on Sunday in Ballymaloe House.

In addition to the main events (which come at a wide range of prices from €15 to €95), a fringe programme of free events will once again be held in the Big Shed. With a wonderful food market, fun activities for children, craft stalls, art installations, live music and more, the fringe at the Big Shed promises education and entertainment to gourmets of all ages. For more information please call the Litfest office on 00353 21 4645777, email info@litfest.ie or check out the website www.litfest.ie <http://www.litfest.ie>

DUBLIN

HARD ROCK CAFÉ

12 Fleet Street, Temple Bar, Dublin 2.

With musical stars ranging from U2 to Thin Lizzy the city of Dublin fits into the rock culture favoured by the Hard Rock Café. From fantastic memorabilia and cutting edge music to fabulous drinks and great American food and service, Hard Rock Café, Dublin has all that you’re looking for in a Hard Rock experience. The menu includes: Chicken Wings, juicy Irish Steaks, Fajitas and Ribs and probably the best Burgers in town! The Rock Shop is open 7 days from 10.00 selling a fantastic and varied selection of Hardrock Dublin merchandise.

OPENING HOURS: Open 7 days: 12.00 noon till late.

sales@hardrock.ie www.hardrock.com

01 671 7777

BEST DISH: Burgers, Steaks and Brownie to share!

€€€

250

HARTLEY’S RESTAURANT

American

1 Harbour Road, Dun Laoghaire, Co. Dublin.

hartley's is one of South Dublin's busiest & buzziest restaurants. Housed in the original Kingstown railway station, with beautiful Georgian architecture, high ceilings & a wonderful outside terrace, Hartley’s is a must! The spacious bar offers a full cocktail list, daily cocktail specials, artisan beers, & a well thought out & keenly priced wine list. All Night Early Bird is fantastic value Tuesday - Thursday, 17.30 - 19.30 Fridays & Saturdays, & Sundays till 21.00. LOCATION: Beside Dun Laoghaire DART Station. OPENING HOURS: Tuesday - Thursday: 12.00 - 15.30; 17.30 - 22.00 Friday/Saturday: 12.00 - Late; Sunday: 12.00 - 21.00

Proprietors: Julie Shiels & Kirsty Argyle info@hartleys.ie www.hartleys.ie

01 280 6767

BEST DISH: Fillet of Halibut with a Parmesan Crust, Sautéed Spinach and Chive Beurre Blanc.

€€€

HOGS & HEIFERS

Irish

100

South Quarter, Airside, Swords, Co. Dublin.

A rustically refined steakhouse concept, priding itself on locally sourced quality dry aged cuts of meat, sharing planks and suckling hog on a spit. LOCATION: Just beside the Wright Venue.

Manager: Robin Barber Head Chef: Maciej Zawila info@hogsandheifers.ie www.hogsandheifers.ie

01 890 2523

OPENING HOURS: Late bar Fridays & Saturdays Lunch: 12.00 - 15.00; Dinner: 16.00 - 21.30 Sunday All Day BBQ Menu BEST DISH: The Skyscraper 16oz Lean Beef, Jalapeno Relish, Melted Cheese, Beef Tomato And Steak House Onions, Toasted Brioche Bap.

€€€

Steakhouse

DUBLIN

KA SHING

12A Wicklow Street, Dublin 2.

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.

€€€

Chinese

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.

Pakistani

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.

Pakistani

DUBLIN

KINARA KITCHEN 17 Ranelagh, Dublin 6.

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.

KOH RESTAURANT & COCKTAIL BAR

Pakistani Eastern

6-7 Jervis Street, Millennium Walkway, Dublin 1.

Spacious outdoor terrace; a stylish cocktail lounge with award winning flair cocktail barmen; and an À La Carte Restaurant which prides itself on superb modern Thai/Asian food at reasonable prices. A wine list expertly chosen to match the delicate subtle Asian flavours.

Proprietors / Managers: Conor Sexton/Conor Kilkenny enquiries@koh.ie /kohrestaurant @KohRestaurant

01 814 6777

€€€

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 BEST DISH: Som Tum grilled chicken, carrot, papaya, chilli, lime juice, fish sauce, peanut, dried shrimp, cherry tomato, fine bean, served with fiery Thai spice and sticky rice.

200

L’ECRIVAIN RESTAURANT

GF SC

Modern Thai Asian Cuisine

109a Lower Baggot Street, Dublin 2.

l’Ecrivain Restaurant, a Michelin Star experience at affordable prices. Wonderfully appointed dining room with covered terrace. Two Private Dining rooms cater for 18 & 12 people respectively. LOCATION: 5 mins from St Stephen’s Green in the heart of Georgian Dublin.

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: Lambay Island Beef which has been dry aged for 32 days and served with garlic & herb puree, Eryngii mushrooms, onions & chimichurri.

€€€

120

French Modern Irish

DUBLIN

MAO

Dun Laoghaire / The Dundrum Town Centre / Stillorgan / Chatham Row, Dublin 2.

Mao restaurants have been the top Asian restaurant chain in Dublin for over 20 years. Visit our newly renovated, contemporary restaurants in Dun Laoghaire, Dundrum, Stillorgan or Chatham Row and enjoy our extensive Asian Menu full of tempting, traditionally prepared dishes. Savour the flavour with our delicious curries or try a shared platter to get the full Thai experience, not forgetting our Mao Classic dishes. If you fancy making a night of it why not sample some of our feature cocktails.

OPENING HOURS: From 10.00 for Teas & Coffees Open 7 days: Lunch: Mon - Fri: 12.00 - 16.00 À La Carte: 7 days from 12.00

www.mymao.ie.ie 01 214 8090 The Pavillion, Dun Laoghaire 01 296 2802 Dundrum Town Centre 01 670 4899 Chatham Row 01 278 4364 Stillorgan Shopping Centre

BEST DISH: Singapore Noodles, Malaysian Chicken, Chilli Lime Beef, Pad Thai and Nasi Goreng.

MATT THE THRESHER

Asian

- 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: Stephen Caviston matts@ireland.com www.mattthethresher.ie

01 676 2980

LOCATION: On Pembroke Street, between Baggot Street & Fitzwilliam Square, Dublin 2. Beside Louis Copeland shop. OPENING HOURS: Lunch: Monday - Saturday: 12.00 - 17.00 Dinner: Monday - Saturday: 17.00 - 22.00 Sunday: 12.00 - 17.00 & Closed Bank Holidays. BEST DISH: Grilled Fish from local waters - steaming Pot of Roaring Water Bay Mussels, Oysters from €8 for 6, Dublin Bay Prawns + Scampi & Chips.

€€€

120

MICHAELS OF MOUNT MERRION

Seafood

57 Deerpark Road, Mount Merrion, Co. Dublin.

We create delicious Italian and Mediterranean food using the best authentic ingredients and very little fuss. LOCATION: Just off the N11, opposite Deerpark. OPENING HOURS: Tues - Sat: 10.00 - 18.00 Fri - Sat: 18.00 - 10.30

We'll be opening Wednesday and Thursday nights soon.

Proprietors: Sean Collender

info@michaels.ie www.michaels.ie

01 278 0377

Sunday brunch coming soon.

€€€

Italian

Is it possible to cook a family meal from scratch in less than 30 minutes?

here has been much debate as to whether or not it really is possible to prepare and serve a family meal from scratch in 30 minutes or less. Now we can prove that it is possible with these simple to prepare recipes from Cook with Avonmore recipe website.

To give you a taste of an easy to make 30 minute meal try Avonmore’s Prawn Thai Green Curry using Avonmore Cooking Cream, which has 50% less fat than standard cream. Prawn Thai Green Curry - serves 4 A beautiful Thai dish that is quick and easy to make and perfect for dinner parties. Ingredients: - 2 tbsp vegetable oil - 2 tbsp green Thai curry paste - 250ml Avonmore Cooking Cream - 150ml coconut milk - 200ml chicken stock - 1 tbsp fish sauce - 2 tsp brown sugar - 2 tbsp lime juice - 400g green beans, trimmed and halved - 800g prawns, peeled and deveined - A small handful of fresh basil leaves

Method: Heat the oil in a large frying pan over a medium-high heat. Stir in the curry paste and cook for one minute until fragrant. Stir in the Avonmore Cooking Cream, coconut milk and stock until combined. Bring to a boil, then reduce the heat and simmer for five minutes. Stir through the fish sauce, brown sugar and lime juice. Add the green beans and prawns and cook for four minutes until the prawns are pink and beginning to curl. Stir through the basil leaves until wilted and serve on a bed of steamed rice. To serve: - Steamed rice - Top 5 Avonmore Cooking Cream benefits: - 50% less fat than standard cream. - Resilient and able to withstand higher cooking temperatures than regular cream. - Very stable, no fear of your sauce separating and ‘splitting’. - Smooth thick consistency, which gives a richness & depth to savoury dishes. - Perfect for curries, pasta sauce, soups, casseroles, & all you favourite savoury dishes. For more information log onto; http://cookwithavonmore.ie/recipe-category/30-minute-meals/

DUBLIN

MONTYS OF KATHMANDU

28 Eustace Street, Temple Bar, Dublin 2.

Montys is a traditional and authentic Nepalese Restaurant, owned by husband and wife team of Shiva and Lina Gautam. Although we get, wrongly, categorised as an Indian, I can say proudly that we are Nepalese all the way through, owned, cooked and served by Nepalese. The real deal, we are what we say on the tin, so to speak. LOCATION: In the heart of the city, Dublin’s famous Temple Bar area.

Proprietors: Shiva Gautum Head Chef: www.montys.ie shiva@montys.ie

01 6704 911

OPENING HOURS: Mon - Sat: 17:30 - 23.00 Lunch, Mon - Sat: 12.00 - 14.00; Dinner, Sun: 17.30 - 22.30

BEST DISH: Momo A very popular dish in Kathamndu. It comprises, home made dumplings steamed and served with chutney.

€€€

YAMAMORI MOURNE SEAFOOD IZAKAYABAR

Nepalese

12/13 South Millenium Tower, GreatCharlotte George’sQuay, Street, Grand Dublin Canal 2. Dock, Dublin 4.

Serving A cultural fresh hublocally wheresourced people can seafoodroght experience onthe theexquisite canal basin. cuisine & culture food of Japan. After almostviews 20 years Dublin’s first 15 Delicious with spectacular bothasday and night. Japanesefrom restaurant, Yamamori now Europe’s largest Japanese minutes the Aviva Stadium,isConnolly Station and The food provider, boasting a spacious heated garden at Yamamori Convention Centre. Sushi, Ormond Quay, serving authentic Japanese dishes at Yamamori Noodles, Georges St, Canal and launched Japanese tapas LOCATION: In the heart of Grand Dock, 10 minutes from the & city spicy cocktails from Izakaya, on South Great Georges St. There is centre. somethingHOURS: for everyone at Yamamori! OPENING

Proprietors:Derek Proprietor: Andy Ryan Rae Manager: Seana Greg Lowry O’Brien Head Chef: Gerard Kevin LiMc Quinlan dublin@mourneseafood.com info@yamamoriizakaya.ie www.mourneseafood.com www.yamamori.ie

01 668 645 8862 8001

LOCATION: Centre to the Olympia and Gaiety theatres and Lunch, TuesCity - Sat: 12.00close - 15.00; Grafton Tues Street&shopping area.- 21.00, Dinner, Weds: 17.00 Dinner, - Sat: 17.00 - 22.00 OPENINGThurs HOURS: Monday - Sunday: 17.30 - 02.00 BEST DISH: Yamamori Sushi & Noodles open 12.00 daily.Jam. Salt and Chilli Squid with Napa Slaw and Chilli

€€€

Mourne Seafood Casserole, Confit Tomato, Roast BEST DISH: Potatoes, Fennel, Thyme and Garlic. Home-made Dim Sum and creative Sushi.

180 70

THE MORRISON GRILL @ THE MORRISON HOTEL Ormond Quay, Dublin 1.

General Manager: Patrick Joyce info@morrisonhotel.ie www.morrisonhotel.ie /morrisondublin @morrisonhoteldublin

01 887 2400

European Japanese

The Morrison Grill gives guests the opportunity to enjoy new culinary experiences created with the best of local produce.With an emphasis on local excellence and seasonality, our menus combine our dedication to Irish provenance with elements of rustic international cuisine and comforting, American Style dishes. LOCATION: City Centre, on the banks of the River Liffey, steps from the Millennium Bridge in to Temple Bar, on the Jervis St. stop on the Red Luas. OPENING HOURS: Sunday - Thursday 12.00 - 22.00 Friday - Saturday 12.00 - 22.30

€€€

BEST DISH: The Josper Grill is an indoor barbecue oven & cooks a variety of meat & fish at over 500 degrees, sealing in all the flavours for an incredible taste experience. Try our Special DFC Burger!

Refined Rustic International

Cooking beyond the comfort zone in his new Development Kitchen

“I think it would be incredibly dull to think, that we will be cooking the same food in 3 years time.”

ylan McGrath is up and off again, fuelled by his passion and a constant desire to create new things. The ever evolving Dylan has come up with the first Irish Development Kitchen devoted to creativity. The Development Kitchen is the first of its kind; “To separate creativity from production has always been a goal of mine. To be awarded the time to create is an essential part of real progress in the future”. Dylan

Despite the massive success of Fade St Social and Rustic Stone, which now employs over 200 staff including 60 chefs, Dylan is not prepared to stand still. He has created a state of the art open plan kitchen, a place away from the diners and the busy restaurant kitchens, a think-tank where Dylan and like-minded chefs will have the time and the opportunity to develop, create and push the boundaries of food, and hopefully the way we eat. Dylan’s Development Kitchen is a first for Ireland, with the goal of separating the creative process from the high expectations in place at Rustic Stone and Fade Street Social. “To be awarded the time to create is an

essential part of real progress in the future.” Dylan believes that nurturing new talent is an essential element of growing and developing new concepts. Motivation is a key factor in Dylan’s work and he is confident the new kitchen will be a motivating tool in itself.

“We are removing the extreme demanding pressure of a service and replacing it with an environment where it’s ok to be wrong and it’s ok to make a mess. We’ll have the space and time to make mistakes and learn more about the food itself. This whole idea is something only maturity could have shown me.” Dylan Commenting on the opening of The Development Kitchen Dylan said “Cooking has moved on so much in the last seven years and I’m eager to get back to work and be a part of it. I’ve travelled extensively over the past number of years, followed trends and visited some of the best restaurants in the world. This new knowledge coupled with the ability to give those talented chefs who have emigrated, a place to return with what they have learned – for me, is the most exciting thing I’ve done to date”.

The Development Kitchen is the first demonstration of the behind the scenes work that Dylan has undertaken in the last year. Soon to follow will be the opening of a brand new concept restaurant, influenced by the Orient. As always, Dylan’s love for fresh, seasonal produce will set the standard. Diners are sure to find as much excitement in the work as Dylan himself. Keep a close eye on Dylan McGrath. He is gearing up to exert an even greater influence on the food Dubliners will be eating over the next decade.

DUBLIN

MULBERRY GARDEN

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.

GF SC

O’CONNELLS IN DONNYBROOK

Modern Irish

... DISTINCTLY IRISH

133 - 135 Morehampton Road, Donnybrook, Dublin 4.

O’Connells Restaurant, a Traditional Bar & Restaurant in the heart of Donnybrook,with it’s separate Belmont Room & Bar for Private Functions. As since 1999, the very best ingredients, local, freerange, organic & wild where possible, simply cooked to enhance flavours. A Catalonian Char-Coal Grill Oven & an Atlantic Seawater Shellfish Tank add to the experience. Now open for Breakfast!

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 - Saturday: 07.00 - 22.00 (Sat from 09.00) Sunday & Public Holidays: 12.30 - 20.00

Proprietor: Tom O’Connell info@oconnellsdonnybrook.com www.oconnellsdonnybrook.com

01 269 6116

€€€

BEST DISH: Catalonian Char-Coal Oven Roasted Free Range Irish Chicken: Butterfly Roasted (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.

Gogartys 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, Corner Fleet St. / Anglesea St. 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

Traditional Irish

DUBLIN

OLIVER ST JOHN GOGARTY RESTAURANT

58 - 59 Fleet Street, Temple Bar, Dublin 2.

Gogartys 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 Gogartys 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, Corner Fleet St. / Anglesea St. OPENING HOURS: Open 7 days a week Monday - Wednesday 17.00 - 23.30; Thursday - Sunday 12.30 - 23.30 BEST DISH: Gogartys Fresh Howth Lobster with Shallots and fresh herbs, with a mustard, fresh cream and Irish Whiskey sauce.

€€€

PEPLOE’S WINE BISTRO

Traditional Irish

16 St. Stephen’s Green, Dublin 2.

Stylish and sophisticated, Peploe’s Wine Bar & Bistro is one of Dublin’s most talked about establishments. Blending great food, professional service, vibrant atmosphere and seriously good wines at reasonable Prices.

Proprietor: Barry Canny Manager: Frederic Pelanne Head Chef: Neil Mulholland reception@peploes.com www.peploes.com

01 676 3144

LOCATION: Located on the north side of St. Stephen’s Green, between Kildare Street & Dawson Street. OPENING HOURS: Monday - Sunday: Lunch: 12.00 - 18.15; Dinner: 17.30 - 23.00 Bank Holidays Dinner only: 17.30 - 23.00 BEST DISH: Chargrilled Milk-fed Veal Chop with Sauté Potatoes, Spinach & Bearnaise Sauces.

€€€

THE PORT HOUSE

GF SC

Modern European

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 tapas. A truely enjoyable experience, Great tapas, Friendly service and nice atmosphere. LOCATION: Just off Grafton Street, Dublin 2.

Proprietor: Lee Sim Manager: Odile Mc Cabe Head Chef: Edgar Ploksts southwilliam@porthouse.ie www.porthouse.ie

01 677 0298

OPENING HOURS: 11am - Late Daily

€€€

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

Spanish Tapas

DUBLIN

THE PORT HOUSE IBERICOS

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. LOCATION: Dundrum Town Centre OPENING HOURS: Monday - Thursday: 12.00 - 23.00 Friday & Saturday: (Open for Desayuno/Breakfast) 10.00 - 00.30; Sunday: (Open for Desayuno/Breakfast) 10.00 - 23.00

Proprietor: Lee Sim Manager: Odile Mc Cabe Head Chef: Maciej Janosz dundrum@porthouse.ie www.porthouse.ie

01 216 6133

SIGNATURE DISHES: Confitado de Pato - Slow cooked duck confit leg with a membrillo sauce. Brochetas de Gambas al Pil Pil - Prawn skewers in pil pil sauce. Ensalada de queso de cabra y miel Baby spinach with grilled goats cheese, tomato, almonds with a honey mustard dressing

€€€

100

PORT HOUSE PINTXO

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

RESTAURANT FORTY ONE 41 St. Stephen’s Green, Dublin 2.

@ 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

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.

€€€

GF SC

European Fine Dining

ROCK LOBSTER Dundrum Town Centre.

Proprietor: Niall Sabongi Manager: Maciej Utnicki Head Chef: Niall Sabongi dundrum@rocklobster.ie www.rocklobster.ie

01 291 0410

ROLY’S BISTRO

DUBLIN

@ HARVEY NICHOLS

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 - 21.00 Dinner Deal Available all week till 19.30; 3 courses with bottle of wine €65 per couple. RL cocktail bar is open daily till late with live music, dj’s and award winning cocktails.

€€€

BEST DISH: Whole split Lobster, home-cut Fries and Side Salad.

100

GF SC

Steak & Seafood

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 uses the best of local produce, sourcing our ingredients from local producers. The exciting concept of stone cooking has been adopted by award winning chef Dylan McGrath. Dylan invites you to enjoy and experience Rustic Stone.

Manager: Tom Shacklock 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

European

DUBLIN

SALAMANCA TAPAS BAR & RESTAURANT St. Andrew’s Street, Dublin 2.

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, the new home of Molly Mallone, and walking distance to all of Dublin’s night life. OPENING HOURS: Monday - Saturday: 12.00 - late Sunday: 13.00 - late Public Holidays: 13.00 - late

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.

SEAPOINT RESTAURANT & BAR

European Seafood

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: Coconut Encrusted Monkfish, tomato red pepper relish, chilli creme fraiche and fish broth, seapoint mixed salad.

€€€

110

SHANAHAN’S ON THE GREEN

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 Sunday - Friday: 17.30 - 18.45 and during lunch. This menu is available January November.

General Manager: Martin Clegg management@shanahans.ie www.shanahans.ie

01 407 0939

BEST DISH: Certified Irish Angus Beef.

€€€

100

GF SC

Steaks Seafood

THE SILK ROAD CAFE RESTAURANT

DUBLIN

@ THE CHESTER BEATTY LIBRARY, Dublin Castle, Dublin 2.

The Silk Road Cafe is situated in the grounds of Dublin Castle - in the Chester Beatty Library. The food is a gentle combination of the kitchens of the Middle East, North Africa, and the Mediterranean. Everything is freshly made by our chefs and you will find dishes such as Spinach and Feta Cheese Pie, Greek Mousakka, Palestinian Chicken and Lamb Curry on our menu. Home-made desserts.

Proprietor: Abraham Phelan Manager: Rikke Sorensen Head Chef: Abraham Phelan catering@silkroadcafe.ie www.silkrodacafe.ie

01 407 0770

LOCATION: Chester Beatty Library, Dublin Castle, Dublin 2. OPENING HOURS: Closed Monday 1st October - 30th April Monday - Friday: 10.00 - 16.30 Saturday: 11.00 - 16.30 Sunday: 13.00 - 16.30

€€€

BRASS BAR & GRILL

BEST DISH: Turkish Chicken: Chicken Breast marinated in Lemon Juice, Yoghurt, Tumeric and Coriander baked in the oven and served with Rice, Roasted Seeds and Mung Bean Salad.

Greek Mediterranean

Stillorgan Park Hotel, Stillorgan Road, Co. Dublin.

Already making a name for itself for the perfect blend of excellent service and delicious food. Providing fresh local produce cooked lovingly and earnestly by their award winning chefs. BRASS Bar & Grill has a relaxed atmosphere, with a stylish contemporary feel to the interiors. It has its own separate entrance, ample car parking and free wifi. Child friendly and wheel chair accessible.. LOCATION: At the Stillorgan Park Hotel nestled in the leafy suburbs of south county Dublin, just 8km from the city centre. OPENING HOURS: Lunch: 12.00 - 23.30; Dinner: 18.00 -23.30

Manager: Jon Mc Cabe

info@stillorganpark.com www.stillorganpark.com

01 2001800

BEST DISH: Braised featherblade of beef, slow cooked for 24hrs served with cream mash and a rich mushroom sauce.

€€

120

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

Modern Irish

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.

€€€

European

DUBLIN

TGI FRIDAY’S: AMERICAN RESTAURANT & BAR St. Stephen’s Green, Dublin 2 / Temple Bar / Airside, Swords / The Dundrum Town Centre / The Blanchardstown Centre / Victoria Square, Belfast.

T.G.I. Friday’s: American Restaurant & Bar serving authentic American food and drink in a friendly and fun atmosphere: Mouth watering burgers, steaks, pastas, Sizzling Fajitas, Jack Daniel’s Grill Range and a huge range of exotic cocktails makes T.G.I. Friday’s the perfect place to celebrate – Have a drink at the bar, be entertained by T.G.I. Friday’s bar tenders. Have lunch or an evening meal, a night out with the girls, a night out with the lads, or a family gathering, whatever the occasion – T.G.I. Friday’s is the perfect venue. www.fridays.ie

01 478 1233 St. Stephen’s Green, Dublin 2 01 672 8975 Temple Bar, Dublin 1 01 822 5990 The Blanchardstown Centre 01 840 8525 Airside, Swords 01 298 7299 The Dundrum Town Centre 048 902 49050 Victoria Square - Belfast

TOSCANA

OPENING HOURS: Open 7 days: Midday till late

BEST DISH: Baby back ribs, Jack Daniel’s Grill Range, Juicy burgers and our fabulous Friday’s Sundae.

250

(ex. St. Stephen’s Green)

American

5 Windsor Terrace, Dun Laoghaire Seafront, Co Dublin.

Multi Award winning Restaurant, Toscana specialises in authentic Italian cuisine with emphasis on fresh seasonal organic produce from our Wicklow garden.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. Toscana offers a relaxed dinning experience with spectacular sea views. 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

WRIGHTS ANGLER’S REST

Italian Mediterranean

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

Seafood European

DUBLIN

THE BLOODY STREAM

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.

WRIGHTS FINDLATER HOWTH

Seafood

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.

€€€

YAMAMORI IZAKAYA

160

Seafood European

12/13 South Great George’s Street, Dublin 2.

A cultural hub where people can experience the exquisite cuisine & culture of Japan. After almost 20 years as Dublin’s first Japanese restaurant, Yamamori is now Europe’s largest Japanese food provider, boasting a spacious heated garden at Yamamori Sushi, Ormond Quay, serving authentic Japanese dishes at Yamamori Noodles, Georges St, and launched Japanese tapas & spicy cocktails from Izakaya, on South Great Georges St. There is something for everyone at Yamamori!

Proprietor: Derek Ryan Manager: Seana O’Brien Head Chef: Kevin Li info@yamamoriizakaya.ie www.yamamori.ie

01 645 8001

LOCATION: City Centre close to the Olympia and Gaiety theatres and Grafton Street shopping area. OPENING HOURS: Monday - Sunday: 17.30 - 02.00 Yamamori Sushi & Noodles open 12.00 daily.

€€€

BEST DISH: Home-made Dim Sum and creative Sushi.

180

Japanese

â&#x20AC;&#x153;The Famous Bistro where Dublin society gathers still excels 10 years on...â&#x20AC;?

Rolys Bistro, 7 Ballsbridge Terrace, Co. Dublin T: 01 668 2611 E: ireland@rolysbistro.ie W: www.rolysbistro.ie Facebook: www.facebook.com/Rolys-Bistro

COUNTIES FERMANAGH/GALWAY

KNOCKNINNY COUNTRY HOUSE & MARINA

Knockninny Quay , Derrylin, Enniskillen, Co. Fermanagh.

Olde world country house serving popular modern Irish cuisine in wonderful surroundings overlooking Lough Erne. Choose from the casual Parlour menu or Porters Restauarnt menu.

LOCATION: On the shores of Lough Erne. 2 1/2 miles off the Enniskillen to derrylin Road. 2 1/2 hours from Belfast and Dublin.

Proprietors: Gail Clarke Head Chef: Peter Brazill knockninnyhouse@btconnect.com www.knockninnyhouse.com

028 6774 8590

OPENING HOURS: Wed -Sun: 11.30 - 21.00

BEST DISH: The Classic Rib-Eye Steak is a firm favourite, along with our Sicilian Chicken.

£££

WATERMILL LODGE

Modern Irish

Lisnakea, Co. Fermanagh, BT92 0 DT.

The restaurant is full of French character and the food “Irish with a French twist” has local produce to the fore, with Lobsters, Scallops, and Angus Beef among the specialities. There are seven B&B en-suite rooms adjacent to the restaurant. LOCATION: On the shores of the beautiful Lough Erne.

Proprietors: Pascal Brissaud Head Chef: Pascal Brissaud water.lodge@yahoo.com www.watermillrestaurantfermanagh.com

028 6772 4369

OPENING HOURS: Monday - Saturday: 12.00 - 15.00; 17.00 - 21.30 Sunday & Public Holidys: 12.00 - 20.30 BEST DISH: Lobster and Prawn Panacotta, Sesame Crust Sea Bass and of course Pascal’s Signature Dish 36 Hour Slow Cooked Rib Eye..

€€

CASHEL HOUSE HOTEL Connemara, Co. Galway.

French Irish Twist

Bright, spacious and elegant dining room decorated in pretty shades of yellow & peach that contrasts with the antique furniture. A menu offering 5 equally enticing dishes on each course. LOCATION:Overlooking Cashel Bay in beautiful Connemara. OPENING HOURS: Monday-Sunday:12.30-14.30;19.00-20.30

Proprietors: Kay Mc Evilly Manager: Ray Dooley sales@cashelhouse.ie www.cashel-house-hotel.com

095 31001

BEST DISH: Wild Connemara Lobster & Rack of Connemara Lamb. Afternoon Tea a speciality.

€

French Irish

COUNTY GALWAY

THE CHEF’S TABLE by Stefan Matz

Delphi Adventure Resort, Leenane, Connemara, Co.Galway.

This is the signature restaurant from the Executive and Multi Award winning Chef of Delphi. The Chef’s Table offers a unique interactive dining experience, featuring an “Open Kitchen”, allowing for engagement and interaction with Stefan while he cooks up a gourmet feast. The restaurant offers food lovers a top quality menu within a relaxed, friendly and comfortable ambience. Booking in advance is essential and opening times vary throughout the year.

LOCATION: Set in the breath-taking Delphi Valley, on the Wild Atlantic Way, Green Way and the Blue Way.

bookings@delphiadventureresort.com www.delphiadventureresort.com

+353 95 42208

€€

OPENING HOURS: Open Seasonally

WILD ATLANTIC CAFE

Modern Irish/European

Delphi Adventure Resort, Leenane, Connemara, Co.Galway.

Delphi’s Wild Atlantic Café is a laid-back treasure trove of Irish crafts and local food produce. The Cafe has a unique selection of textiles, organic beauty products, books as well as offering a fine selection of light bites and tasty treats. Serving everything from healthy lunch options and freshly baked pastries or breads, you can also sit outside and simply sip a coffee or energising Delphi Smoothie while taking in the views of Ben Gorm at its doorstep.

LOCATION: Set in the breath-taking Delphi Valley, on the Wild Atlantic Way, Green Way and the Blue Way.

bookings@delphiadventureresort.com www.delphiadventureresort.com

+353 95 42208

OPENING HOURS: 9.30am to 5.30pm, Monday-Sunday

€€

THE 814 BRASSERIE

Modern Irish

Delphi Adventure Resort, Leenane, Connemara, Co.Galway.

With a refined ambience, the food is sourced and selected from locally based farmers and fishermen. Seafood is picked along the wild Connemara shores; with mussels caught fresh in the Killary fjord. The organically farmed lamb and beef comes from the hills surrounding Delphi, while local growers and suppliers provide us with bountiful produce. The menu draws its inspiration from the local land and sea.

LOCATION: Set in the breath-taking Delphi Valley, on the Wild Atlantic Way, Green Way and the Blue Way.

bookings@delphiadventureresort.com www.delphiadventureresort.com

+353 95 42208

OPENING HOURS: Open Seasonally

€€

Modern Irish/European

COUNTIES GALWAY/KERRY

THE PULLMAN RESTAURANT

Kentfield, Bushypark, Galway City, Co. Galway.

The Pullman Restaurant on the grounds of Glenlo Abbey Hotel is one of Ireland’s truly unique dining experiences. Step back in time and dine aboard the Orient Express. Comprising of two original carriages from the Orient Express, beautifully restored and set on the grounds of Glenlo Abbey Hotel. Book a private booth or sit by the window in this award winning restaurant with spectacular views overlooking Glenlo Abbey Estate and Lough Corrib. LOCATION: Located 2 miles from Galway City, on N59, enroute to Connemara.

Manager: Rory O’ Sulliavn

infoglenloabbey.ie www.glenloabbeyhotel.ie

091 519 600

OPENING HOURS: Seasonal. Open 7 days a week in summer months.

€€€

THE LIME TREE RESTAURANT

European

Shelbourne St, Kenmare, Co. Kerry

Recognised as Kenmare's landmark restaurant. Housed in a beautiful building dating back to 1832, the food and service continues to win accolades and many new customers. The quality ingredients are sourced locally and then carefully prepared with passion. Fish from the cleanest waters in Europe is delivered daily and lamb is provided by the local farmer.

Manager: Eoin Tyrrell Head Chef: Michael Casey limetree@limetreerestaurant.com www.limetreerestaurant.com

+353 64 664 1225

LOCATION: Fade Street OPENING HOURS: Restaurant : Lunch: Monday - Friday ; Dinner: 7 days a week BEST DISH: Duo of Kerry Lamb.

€€€

GF SC

OUT OF THE BLUE Waterside, Dingle, Co. Kerry.

Proprietor: Tim Mason Manager: Flora Karner Head Chef: Jean-Marie Vaireaux / Eric Maillard outoftheblue@ireland.com www.outoftheblue.ie

066 915 0811

€€€

European

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.

Seafood Only

COUNTY KERRY

SANDTRAP BAR & GRILL College Street, Killarney Co. Kerry.

Food and drink are quality at Tony’s Sandtrap Bar and Grill. Our Sandtrap is the heart of our hotel for all our guests and locals alike. It has grown in character over the years and is renowned for its warm atmosphere, great food and good company!. LOCATION: Right in the town centre of Killarney. OPENING HOURS: Breakfast: 07.00 - 10.00

Proprietors: Tony Mc Sweeney

mcsweeneyarms@eircom.net www.mcsweeneyarms.ie

064 66 31211

Lunch: 12.00 - 14.30

Dinner: 18.00 - 21.30

€€€

ROZZERS RESTAURANT @ KILLEEN HOUSE HOTEL

Modern Irish

Aghadoe, Lakes of Killarney, Killarney, Co. Kerry.

A truly a must-visit dining experience while in Killarney. Head Chef Paul O'Gorman & his team have carved out an enviable reputation for the sheer quality of the food they produce to a consistently high standard. Geraldine & Michael and all their wonderful staff will go the extra mile to ensure their guests have a memorable night out.

Proprietors: Michael & Geraldine Rosney Head Chef: Paul O’Gorman charming@indigo.ie www.killeenhousehotel.com

064 66 31711

LOCATION: Aghadoe, Killarney OPENING HOURS: Open 7 days a week from 18.30

BEST DISH: Menu changes regularly by our Award Winning Chef of 22 years, Paul O’Gorman.

€€€

WEST END HOUSE

Modern Irish

58 New Street,Cathedral Place, Killarney, Co. Kerry.

Welcome to award winning West End House Restaurant. At West End House we constantly strive to create a memorable experience for all our guests in each of our five uniquely designed dining rooms. We offer intimate dining for both couples and small groups. Enjoy a pre-dinner drink in our cosy bar while you peruse the A la carte menu and our carefully selected wine list LOCATION: Cathedral Place, Killarney. OPENING HOURS:Thurs - Sat: 18.00 - 21.30 Sundays: 13.00 - 19.00

Manager: Monika Majerova Head Chef: Barry O’Brien info@westendhouse.com www.westendhouse.com

064 663 2271

BEST DISH: Head Chef Barry O’Brien uses the freshest local ingredients to create mouth watering seasonal dishes.

€€

European

COUNTIES KILDARE/LEITRIM

THE RIVER ROOM RESTAURANT 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.

Manager: Audrey Brophy Head Chef: Finbar Higgins sales@kclub.ie www.kclub.ie/river-room-restaurant

01 601 7200

LOCATION: The K Club, Straffan, Co. Kildare. OPENING HOURS: Monday - Saturday: 19.00 - 21.30

€€€

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.

TURNERS RESTAURANT at KILLASHEE

Modern Irish European

Killcullen Road, Naas, Co. Kildare.

Turners Restaurant really is something special, it’s oppulent furnishings and gorgeous chandeliers, set just the right tone for a memorable gourmet dining experience. Modern Irish with French influence dining.

Proprietors: Killashee Hotel Head Chef: Phillip Gleeson Manager: Dee Nix reservations@killasheehotel.com killasheehotel.com

045 879277

LOCATION: Located in the beautiful four star Killashee Hotel just 2km outside Naas town and set in acres of manicured gardens & parklands. Turners Restaurant overlooks the stunning Fountain Gardens. OPENING HOURS: Dinner: Fridays & Saturdays; 6.30pm - 10pm Afternoon Tea: Sat & Sun 2 - 4pm BEST DISH: Tian of Liscannor Crab Meat, Compressed Cucumber and Dill, Micro Coriander, Crispy Bagel, Avocado, Puree, Apple Jelly.

€€

COTTAGE RESTAURANT

European

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.

€€€

GF SC

European Fusion

COUNTIES LEITRIM/LIMERICK

THE COURTHOUSE Kinlough, Co. Leitrim.

We offer an authentic Mediterranean exerience using the best of organic and locally produced peoducts. LOCATION: Located in the village of Kinlough approx 4 miles south of seaside resort Bundoran.

Proprietors: Piero Melis Head Chef: Piero Melis thecourthouserest@eircom.net www.thecourthouserest.com

071 9842 391

OPENING HOURS: Dinner; Weds - Sat, 18.00 - 21.00 Sun, 16.00 - 20.00 Closed Mondays, Tuesdays and public holidays Closed Weds(Oct - April 2015)

BEST DISH: Seafood dishes are our speciality; seafood risotto, sea urchin linguine, scallops on squid ink risotto.

€€€

Seafood/Mediteranean

CASTLETROY PARK HOTEL BRASSERIE & GARDEN ROOM Dublin Road, Limerick, Co. Limerick.

The Castletroy Park Hotel’s Brasserie & Garden Room offer a relaxed and elegant setting, providing exciting interpretations of international and local cuisine, along with an excellent wine and craft beer selection. LOCATION: Dublin Road, opposite the gates of University of Limerick.

Head Chef: Fintan Ryan reservations@castletroypark.ie www.castletroypark.ie www.facebook.com/castletroypark.ie www.twitter.com/castletroypark.ie

061 335 566

OPENING HOURS: 7 days a week - 12pm to 9.45pm

BEST DISH: Grilled Fillets of Seabass, citrus salsa verde, sautéed potatoes, spinach and vine cherry tomato, roast lemon.

€€€

THE WILD GEESE RESTAURANT

Irish Cuisine

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 - 2014 and Georgina Campbell 1999 - 2014.

Proprietors: David Foley / Julie Randles Manager: Julie Randles Chef: David Foley wildgeese@indigo.ie www.thewild-geese.com

061 396 451

LOCATION: Main Street Adare, opposite Dunraven Arms. OPENING HOURS: Tuesday - Saturday: From 18.30 Open for Sunday Lunch.

€€€

BEST DISH: Medallions of Monkfish dusted in Paprika served on a Pea and Smoked Bacon Puree with Crab Claws and Crab Wontons, a Lemongrass and Coconut Milk Sauce.

Modern Irish

COUNTY LOUTH

ADELPHI JADE

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

GHAN HOUSE

BEST DISH: Cantonese dishes.

€€€

Carlingford, Co. Louth.

Proprietors: Joyce Carroll & Paul Carroll Head Chef: Stephane Le Sourne info@ghanhouse.com www.ghanhouse.com

042 937 3682

JADE GARDEN

100

Seafood

Ghan House, member of Ireland’s Blue Book, is a fully restored Georgian House with 2AA Rosette restaurant, 4* bedrooms & cookery school. It has spectacular views of Carlingford Lough, Slieve Foy & Mountains of Mourne sweeping down to the sea. Dining is at a leisurely pace . . . you have the table for the whole evening. Booking recommended. LOCATION: In Medieval Carlingford,overlooking the Lough just, 1 hour from Dublin & Belfast. OPENING HOURS: Dinner: Monday - Sunday (closed 1 day): 18.00 - 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.

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

BEST DISH: Seafood, Roast Duck Chinese style.

€€€

120

Chinese

MING GARDEN

COUNTIES LOUTH/MAYO

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

BEST DISH: Aromatic Duck.

041 983 1061

€€€

Chinese

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

WILDE’S

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.

€€€

Bistro

@ THE LODGE AT ASHFORD CASTLE

The Lodge at Ashford Castle, Ashford Estate, Cong, Co. Mayo.

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: The Lodge at Ashford Castle, Ashford Estate, Cong, Co. Mayo.

Proprietor: Stanley & Beatrice Tollman Restaurant Manager: Colin Brown Head Chef: Jonathan Keane reception@thelodgeac.com www.thelodgeac.com

094 954 5400

OPENING HOURS: Monday - Sunday: 18.30 - 21.00

BEST DISH: Galway oyster, fennel, lime, chicken skin, chocolate.

€€€

100

Modern Irish European

COUNTY MAYO

GEORGE V RESTAURANT @ ASHFORD CASTLE Cong, Co. Mayo.

Elegant Dining Restaurant in the unique setting of Ashford Castle. The George V offers a seasonal Table d'Hote menu and a Tasting Menu highlighting contemporary cooking and the best of local produce. Open 7 days a week for dinner and seasonal for Sunday Lunch & Lyrics it is the celebrated main restaurant on the Estate. 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

BAR ONE

OPENING HOURS: 7 days a week, all year round Dinner: 19.00 -21.30

BEST DISH: Roast of the Day served from our Antique Carving Trolley.

€€€

114

European Modern Irish

Rush Street, Castlebar, Co. Mayo.

Bar One is Castlebar’s award-winning public house, serving high quality dishes and the best Irish produce. Offering a range of local craft beers and an impressive wine selection, Bar One is Mayo’s leading eatery. Serving food from 12-9 pm – Bar One, Rush Street, Castlebar

LOCATION: Bar One is located on Rush Street, adjacent to Linenhall Street & Bridge Street in Castlebar. OPENING HOURS: Monday - Saturday: Lunch: 12.00 - 17.00 Dinner: 17.00 - 21.00

Proprietor: Mark Cadden Head Chef: Alan Greene www.bar-one.ie

094 903 4800

€€€

Local Inspiration: Bar One features local ingredients, fresh Fish from Achill Bay to local farmed Beef from our award winning local butcher's DeBurcas and Kellys of Newport. Carrowholly Cheese and hand picked salad leaves from Reek View farms.

THE LIBRARY RESTAURANT @ BELLEEK CASTLE

Irish

Belleek Castle, Ballina, Co. Mayo.

Belleek Castle, an iconic country house dating from 1831, is wellknown for its award-winning Library Restaurant. The modern Irish 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

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.

International

n estimated 78,000 visitors satisfied their culinary appetite at the 4th Galway Food Festival this Easter Bank holiday weekend, an increase of 10% on the 2014 festival. The 5 day gastronomy celebration featured a stimulating programme of 100 food based events, food markets, emotive food and farming talks, cookery demos, county food tours, city taste trails and movies which ran throughout Galway city and county including the first ever food tour to the Aran Islands. Basking in beautiful spring sunshine, visitors from all over the country and overseas flocked to Galway to partake in Ireland’s leading and most progressive food festival. Artisan Food producers and stall holders at the Galway Food Festival village at the Spanish Arch, the revitalised Woodquay market along with the weekly Galway and Moycullen Farmers Markets reported significant increases in attendance and sales. Local producer, the Friendly Farmer, Athenry’s Ronan Byrne said “we sold out of our Savage Sausage Sandwich early on Saturday afternoon and we were confident we planned well for an increase in customers this year. We worked into the early hours of Sunday morning to make sure we had plenty stock prepared for Easter Sunday such has been the increase in visitor numbers this year”.

Chairperson of Galway Food Festival, Heather Flaherty, says, “this year’s festival has been a huge success and solidifies the importance of this event in the food tourism calendar. We’re exceptionally proud of the strong and growing food community here and the Galway food festival allows the hard working, passionate people involved in our food industry to showcase and celebrate their work. The festival celebrates the diverse, evolving culinary landscape that we

have in Galway and on the Wild Atlantic Way.” The first ever food tour to the world renowned Aran Islands and the Aran Islands Goats Cheese Farm was sold out weeks in advance of the Galway food festival as were the food tours to south county Galway and the Galway Hooker Brewery. Gabriel Faherty formerly a fisherman, now herding 84 goats on Inis Mór for his growing goat’s cheese business participated in the relaunched Woodquay Market for the second year. “We were sold out by 3pm Saturday such was the footfall in Galway City, and the food tour was a huge success also”, says Faherty. Queues were visible daily over the five day festival from noon right through to 6pm at each of the food markets. At the Galway food festival village at the Spanish Arch, the new food truck participants attracted huge attention. Visitors found them especially attractive and they gave young and old the opportunity for an experiential food element not seen previously at the Galway Food festival. The new "Galway Food Festival Artisan Market ' proved a huge success with many traders reporting low provisions of stock for sale on Sunday morning. Restaurants and cafes feedback indicated that the festival is driving increased footfall with the Galway city taste trail proving to be a resounding success. This year more than 100 restaurants, food outlets and food producers from across the city and county participated and in more than 110 individual events. The resounding success of this year’s Galway Food Festival copper fastens this five day festival as a key event on the food tourism calendar. For futher details please log onto www.galwayfoodfestival.com

COUNTY MAYO

THE ICE HOUSE RESTAURANT The Quay, Ballina, Co. Mayo

LOCATION: On Mayo’s Wild Atlantic Way route, only 10 minutes’ drive from Enniscrone. OPENING HOURS: Bar Menu: from 12.00 daily Dinner: every evening from 18.00 Sunday Lunch: from 1pm

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 Ice House also has 32 luxurious guest rooms and suites - each with uninterrupted river views.

BEST DISH: Tasting of Mayo Lamb Lamb Rump, Shepherd’s Pie, Grilled Courgette, Pepper & Tomato, Port Jus

Proprietor: Pearse Farrell Head Chef: Anthony Holland Manager: Niall Kerins chill@theicehouse.ie www.icehousehotel.ie

096 23500

€€€

CROCKETS ON THE QUAY Quay Road, Ballina, Co. Mayo.

Proprietor: Brendan Mitchell Manager: Paul Garvin Head Chef: James Devers info@crocketsonthequay.ie www.crocketsonthequay.ie

096 75930

€€€

Modern European

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.

Seafood

Spoilt for Choice in the Heart of Ireland “Westmeath is becoming a little piece of foodie heaven”

The Wineport Lodge

or diners looking to taste some new restaurant experiences, County Westmeath in the heart of Ireland is becoming a little piece of foodie heaven. Centrally Ray Byrne located on the M6 just over an hour from Dublin and less from Galway, there’s oodles of choice for the discerning diner. The pretty little village of Glasson is fast establishing a reputation as a gastromic gem with a selection of restaurants and dining experiences to match every diner’s tastes.Located in or close by this pretty village are no less than five bars and restaurants, each doing wonderful things with food, each with an individual personality. For a special occasion, or romantic dinner Wineport Lodge cannot be surpassed. A member of Ireland’s Blue Book collection of Irish Country House Hotels and Resturants its stunning lakeside location is the perfect backdrop for the delicious food created by head chef Oisin Doyle and his talented team. Wineport Lodge is also home to TV3s The Restaurant Show. Close by in the village Glasson Village Restaurant under the direction of chef proprieter Michael Brooks boasts one of the best a la carte menus in the Midlands and serves up a Sunday lunch that

draws diners from far and wide. Grogans Pub and Restaurant is famous for its hospitality, its succulent steaks and the freshest of fish. Always worth a visit , for lunch, for dinner or for a quick snack. Also in the village, The Villager bar and restaurant serves fabulous food and is fast becoming famous for its delicious wood fired home made pizzas. For a more casual dining experience Walshe’s Killinure Chalets, located close to the lakeshore and one of the area’s largest marinas, has long been a firm favourite and popular haunt with locals and tourists alike. Open from Easter to October from 6 pm six days, it’s an experience not to be missed.

Athlone town also boasts many excellent restaurants, many of them recipients and winners of some of Ireland’s most recognized food accolades. Among the best are Kin Khao Thai restaurant, The Left Bank Bistro, Thyme and Hatters Lane. The busy bustling Corner House Bistro and Savoury Fare are also great places to meet for coffee and a chat or enjoy a leisurely lunch. Other village pubs and restaurants in Westmeath worth a detour are the Motte and Bailey in the village of Mount Temple, just a few kilometres from Moate and the renowned Weirs of Multyfarnham, just outside Mullingar, a charming old world family run pub.

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 vegetables for our kitchen garden and 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.mountfalcon.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.

NEWPORT HOUSE Newport House, Co. Mayo.

Proprietors: Kieran Thompson Head Chef: John Gavin info@newporthouse.ie www.newporthouse.ie

098 41222

SAGE

GF SC

French

If you are looking for a good Restaurant in Co. Mayo, then look no further than Newport House Hotel; superb food, an excellent wine cellar and a wonderful ambience combine to make Newport the ideal choice. LOCATION: In the picturesque village of Newport, overlooking Clew Bay in Co. Mayo and a short drive from both Achill Island and the Connemara Region of neighbouring Co Galway. OPENING HOURS: Lunch: 12.30 - 14.00; Dinner: 19.00 - 21.00 Open 7 Days from 2nd April to mid October Closed from mid/late October to 2nd April BEST DISH: Local Wild Salmon with Sorrell Sauce.

€€€

European

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.

€€€

Modern Irish Seafood

COUNTIES MEATH/OFFALY

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.

€€€

THE CINNAMON GARDEN

Chinese

Main Street, Ashbourne, Co. Meath.

More Rogan Posh than Rogan Josh, Cinnamon Garden is a contemporary India restaurant serving modern Indian food in a beautifully decorated dining room. A restaurant that is striving to be the best. This coupled with really good service makes this one of the finds of the year. Well worth a trip.

Proprietors: Aashim Bajaj

info@cinnamongarden.ie www.cinnamongarden.ie

01 835 2777

€€

LOCATION: Right in the centre of Ashbourne. OPENING HOURS: - Open 7 days a week. - Monday - Saturday - 5.00pm - 11.00pm - Sunday - 12.30pm - 10.30pm - Midweek Special’s from €15 pp. - Sunday lunch from €10pp. - Takeaway and Delivery available. Family friendly Restaurant, Kids menu available. Vegetarian, Vegan and Gluten Free Menu Available.

SLÍ DALA RESTAURANT @ KINNITTY CASTLE HOTEL Kinnitty, Birr, Co. Offaly.

The Slí Dala Restaurant overlooks lovely manicured lawns where their menus are designed to feature 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

Proprietor: Declan Taite Manager: Cavan Dunne reception@kinnittycastlehotel.com www.kinnittycastlehotel.com

057 91 37318

Indian

BEST DISH: Seared Rump of Slieve Bloom Lamb, Spiced Parsnip Purée, Fondant Potato, Baby Ratatouille, Red Wine & Rosemary Jus.

€€€

GF SC

International European

COUNTIES SLIGO/TIPPERARY

EALA BHÁN

Rockwood Parade, Sligo. Co. Sligo.

Best Restaurant RAI 2013 & 2014, Best Chef RAI 2013 & 2014. Eala Bhán is 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: Michal Chruszcz 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 Dinner: Monday - Saturday: 17.00 - 21.30 Sunday 17.30 - 21.30 Sunday 12.30 - 15.00

€€€

Strandhill, Co. Sligo.

BEST DISH: Sherlocks of Tubbercurry Rack of Sligo Lamb Herbcrusted french dressed Sligo lamb rack with rosemary reduction, celariac puree with spring onion mash

Winner Best Restaurant, Connaught

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.

Proprietor/Manager: Anthony Gray Head Chef: Mostafa Dadowah trabanstrandhill@gmail.com www.trabansligo.ie

BEST DISH: Taste of the wild atlantic way Lissadel mussels with garlic and chilli cream, john flynn diver scallop, ballina kataffi prawns and strandhill fishcake served with butternut squash puree

071 912 8402

RIVER HOUSE RESTAURANT & CAFE

Organic

1 Castle Street, Cahir, Co. Tipperrary.

The River House Restaurant & Café Bar is a stylish, friendly and relaxing setting, serving a variety of food & drink to suit all tastes. The River House is one of the most beautiful restaurants in Tipperary offering some of the best food in Tipperary. LOCATION: Across the street from one of Ireland’s best known tourist attractions, Cahir Castle.

OPENING HOURS: Breakfast: 09.00 - 12.00

info@riverhouse.ie www.riverhouse.ie

052 7441 951

Lunch: 12.00 - 15.00

€€

Dinner: 18.00 - 21.30

European

WATERFORD/WEST MEATH

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

L’ATMOSPHERE

€€€

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.

Seafood

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

LOTUS GARDEN

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.

€€€

European 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.

€€€

Chinese

COUNTIES WESTMEATH/WEXFORD

WINEPORT LODGE

Glasson, Athlone, Co. Westmeath.

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: Bollinger Menu: from noon; Dinner: every evening from 5.30pm; Sunday Lunch BEST DISH: Grilled Dover sole lemon & caper beurre noisette.

Proprietor: Ray Byrne / Jane English Head Chef: Oisin Coyle Manager: Norma Wilson lodge@wineport.ie www.wineport.ie

090 643 9010

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 TV3’s ‘The Restaurant’ show, chef Oisin Coyle’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.

€€€

100

International European

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

€€€

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: Chicken Bruschetta with Avocado Salsa & Basil Pesto.

Modern European

The Strawberry Tree

van Doyle opened his first restaurant in Clifden, Co. Galway, in 1985, and followed this with the original Strawberry Tree Restaurant in Kilarney, Co. Kerry in 1988. In 1999, together with his two brothers, Evan opened The BrookLodge Hotel in Macreddin Village, Co. Wicklow and it is here that todayâ&#x20AC;&#x2122;s Strawberry Tree restaurant showcases artisan and locally produced Organic foods. In 2004 the Strawberry Tree became the first and only certified Organic restaurant in Ireland. The Strawberry Tree showcases a daily changing menu that reflects the seasons and features the freshest Organic and Wild foods, many grown to order on nearby Organic farms, or foraged by our own chefs and full time Wild food forager, on the lanes and in the fields and woods surrounding Macreddin. Winner of Culinary Hotel of The Year and The Best Leinster Restaurant in the 2014 Good Eating Guide.

THE ONE DAY WILD FOODS MASTERCLASS AT MACREDDIN VILLAGE Participants will receive a welcome tour of Macreddin Village including The Kitchens and The

Wild Foods Pantry, followed by in depth tuition taking them through a full calendar of natural Wild Foods that are available along 327,000km of our Irish Hedgerows. The MasterClass with The Chefs of The Strawberry Tree Restaurant and Evan Doyle, co-author of the best-selling 'Wild Food' will cover identification as well as instruction on how to gather, cook and preserve using traditional methods such as sugar, oil, drying, vinegars and alcohol.

After enjoying lunch in The Waterside Lounge, participants will be brought outdoors with The Strawberry Treeâ&#x20AC;&#x2122;s Wild Food Forager to do some hands on foraging around Macreddin Village. Reserve your Wild Foods Master Class Course by contacting The BrookLodge on 0402 36444 or email reservations@brooklodge.com for dates available & favourable overnight rates.

COUNTY WICKLOW

ACTONS 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: Actons Pub: Monday - Thursday: 16.30 - 11.30pm

Fridays: 4.00pm - 11.30pm Saturday & Sunday: 12.00 noon - 11.30pm

Orchard Café: Saturday & Sunday and Bank Holiday Mondays : 12.30 - 4.30pm

Managers: Evan Doyle info@brooklodge.com www.brooklodge.com

0402 36444

BEST DISH: Actons Fish & Chips served in newspaper - Fillet of Hake in Beer Batter, served with a homemade Tartar Sauce, Salad and Fries.

€€€

LA TAVERNA ARMENTO Macreddin Village, Co. Wicklow.

Managers: Evan Doyle Head Chef: Tim Daly info@brooklodge.com www.brooklodge.com

0402 36444

THE BROOKLODGE HOTEL

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.

€€€

THE STRAWBERRY TREE Macreddin Village, Co. Wicklow.

Managers: Evan Doyle Head Chef: Tim Daly info@brooklodge.com www.brooklodge.com

0402 36444

Modern Irish

Italian

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: Good Eating Guide Best Leinster Restaurant 2014 Culinary Hotel of the Year Twice Winner of AA Hotel of the Year

LOCATION: 50 minutes from South Dublin, 3kms from Aughrim Village, Co. Wicklow. OPENING HOURS: Tuesday - Sunday: 19.00 - 21.30 (open 7 nights in August)

€€€

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

Organic

DRUIDS GLEN RESORT

COUNTY WICKLOW

Newtownmountkennedy, Co. Wicklow.

A favourite amongst guests and the local community alike, with bright spacious views over the stunning Druids Glen golf course. Our selection of menus are modern, using the very best of seasonal Irish produce. We offer a variety of dishes to cater to all tastes along with a complementary wine list. 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

LIME TREE

BEST DISH: Fillet of Atlantic Hake and Lobster Ravioli with Black Lard, Celeriac Boulangère, Fennel & Lobster Emulsion.

€€€

@ Tulfarris Hotel and Golf Resort

Steak Seafood

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: Mike Stugel info@tulfarris.com www.tulfarrishotel.com

045 867600

McGILLS

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: Ocean Sizzler Surf & Turf of grilled medallions of prime Irish Beef Sirloin & Seared Tiger Prawns, Cashel Blue Cheese infused sautéed Spinach, Crème of Chanterelles.

€€€

@ POWERSCOURT HOTEL

Contemporary Irish & European Fusion

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.

€€€

Traditional Irish Local Ingredients

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

THE PORT HOUSE DOURO Strand Road, Bray, Co. Wicklow.

This beautiful and solely candle lit wine cavern has been stripped back to its original features. Wine educated staff are on hand to help you choose your bottle while sampling the different pintxos and tapas. LOCATION: Bray Seafront above the Porterhouse Pub, 1st floor.

Proprietors: Lee Sim Head Chef: Marein Shuclarski Manager: Rogerio Silva roger_lip@hotmail.com www.porthouse.ie

+353 86 7833280

OPENING HOURS: Mon - Thurs: 12pm - 22.00pm Fridays & Saturdays: 12pm - 23.00pm Sundays: 12 - 22.00pm

BEST DISH: Seabass on a bed of lentils, served with crispy spinach and cream reduction. Confitado de Pate: Slow cooked duck leg served with Membrillo sauce.

€€€

SIKA @ THE POWERSCOURT HOTEL Powerscourt Estate, Enniskerry, Co. Wicklow.

Tapas

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

Contemporary Irish

The Bin Series range of wines is a long time favourite in the McGuigan brand. Australiaâ&#x20AC;&#x2122;ss These wines have been designed to introduce you to some of Australiaâ&#x20AC;&#x2122; favourite wine styles and celebrate the McGuigan heritage. Pair these wines with your favourite Summer foods and enjoy moments with family and friends www.mcguiganwines.co.uk www .mcguiganwines.co.uk

The Opera Comes to Wexford

exford Festival Opera dates back to 1950, when Sir Compton Mackenzie, the Scottish novelist and founder of Gramophone magazine, gave a talk to the Wexford Opera Study Circle that November. Dr Tom Walsh was chairman of the Wexford circle at the time and between the two of them, they decided to stage an opera in Wexford and went on to launch a Festival of Music and the Arts in October of 1951.

National Opera House, Wexford The decision was made at an early stage to choose operas which were not as well-known as those regularly performed on international stages, as well as up-and-coming young singers, and this led to Wexford setting itself apart from other opera festivals and creating the reputation which continues to grow to this day to become one of the top opera festivals in the world with approximately one-third of its audiences travelling to Wexford each October from abroad to see and hear what they are unlikely to experience anywhere else in the world. The annual festival has become famous in

international circles for its presentation and promotion of rarely-performed operas, while also providing audiences with a unique opportunity to experience performances from leading names and emerging talent in opera from Ireland and around the world. The upcoming 64th Festival this October will feature another three mainstage operas that comfortably fit into this category: Koanga by Frederick Delius, Guglielmo Ratcliff by Pietro Mascagni and Le Pré aux clercs by Ferdinand Hérold. In addition to the three mainstage operas, this year’s programme also includes three daytime ShortWorks operas: short or condensed operas which last about an hour, concerts, lunchtime recitals, and lectures: 52 events over the 12-day Festival.

It has been independently estimated that the Festival in itself contributes €8.5m annually to the local economy. For more info check out www.wexfordopera.com

Learn to cook Delicious Nepalese dishes with Lina

Lina Gautam was born and brought up in Kathmandu, capital of Nepal. She came to England when she married her husband, Shiva Gautam. They moved to Ireland in the late 1990s to open Montys of Kathmandu, Dublin’s first Nepalese restaurant. Montys is located in the fashionable Temple Bar area of the capital where Lina gives regular Nepalese home cooking demonstrations. Lina and Shiva live in South County Dublin with their two children, Parth and Aditi. www.montys.ie/cookbook/linas-nepalese-cookbook/

THE BURREN SMOKEHOUSE LTD Kincora Road, Lisdoonvarna, Co. Clare. Tel: 065 707 4432 Fax: 065 707 4303s Email: sales@burrensmokehouse.ie Website: www.burrensmokehouse.ie

PINNACLE

FOODSERVICE

Robinhood Industrial Estate, Clondalkin, Dublin 22. Tel: 01 450 9494 Fax: 01 450 6261 Pinnacle Foodservice is the catering division of Traditional Cheese Co. Ltd.

12 kms from the Cliffs of Moher. Visitors welcome. Worldwide mail order service. Credit Card facility. And over 100 year old pub “Roadside Tavern”. Tel: 065 707 4084

Pinnacle Foodservice catering for caterers.

The Auto Surgeon

Fast & Affordable Cosmetic Autobody Repairs 087 8368852 www.theautosurgeon.ie info@theautosurgeon.ie

IT’S GOOD FOR

THE DIGESTION

NOTHING COMPLEMENTS GOOD FOOD LIKE GOOD MUSIC.

IN THE BACKGROUND, HELPING TO

CREATE THE MOOD THAT ENCOURAGES PEOPLE TO LINGER.

AS UNOBTRUSIVE AS GOOD SERVICE.

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. 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

2015

€5