My Ireland
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Delicious food in Ireland’s Ancient East
Set your sights on County Cork where chefs create culinary wonders at Ballymaloe House. Dishes such as roast halibut with saffron, Ballycotton Bay lobster salad and aubergine melanzane have all once graced the daily changing menu.
In the heart of County Carlow’s Carlow Town, head to the award-winning Lennons. The restaurant is part of the Visual Centre for Contemporary Art & the George Bernard Shaw Theatre. The atmosphere is casual in this stylish setting featuring floor-to-ceiling windows showcasing views of Carlow Cathedral, and art for sale decorates much of the other wall space. Lennon’s menu of sustainably sourced local produce offers delights such as their Wild Wicklow Venison and Wild Mushroom Bruschetta – it’s not to be missed!
Cashel Palace Hotel, County Tipperary
Culinary delights
For fine dining visit The Bishop’s Buttery in County Tipperary. This Michelin-starred restaurant is set in Cashel Palace Hotel and the grandeur of the dining room alone with its vaulted ceilings and large fireplace will make diners feel like royalty. Enjoy dishes with a traditional base and “contemporary flare”. The chefs here use local ingredients to create wonders such as Irish Sea Scallops with pea, wasabi and miso, and Tipperary Whiskey Baba.
In the quiet and picturesque town of Clonegal in County Carlow, you probably wouldn’t expect to find a culinary fine dining heavyweight, but the Sha-Roe Bistro proves yet again that big surprises come in small packages, with a perfect atmosphere and delicious traditional Irish food. Our recommendation? The pan-fried scallops and monkfish with prawn bisque.
The Tannery, County Waterford
One-of-a-kind
Pay a visit to The Tannery in Dungarvan, County Waterford. Restaurant and cookery school combined, the simple surrounds don’t give away the explosion of flavour that chef Paul Flynn serves up with every morsel. The seafood really shines in this waterfront restaurant – sample Harty’s oysters with Gubbeen chorizo, crack open crab créme brulée and dig in to charred cod with samphire. Divine.
Before leaving this corner of Ireland’s Ancient East, head to Henry Downes Bar in Waterford city. Founded in 1759, it has all the hallmarks of a great Irish pub and they bottle their own whiskey. Passing through without sampling Henry Downes’ No.9 is practically a crime.
A few steps back from the bustling main street of Midleton in County Cork you’ll find Ferrit and Lee. Their modern, seasonal menu uses local ingredients from the producers of the East Cork community, and with their restaurant being positioned right by the Jameson Midleton Distillery, it’s no wonder that much of their dazzling menu features the famous Irish whiskey. Try the Jameson marinated featherblade of beef or the Baldwin’s Jameson Ice cream for something sweet.
Round out your trip at Scholar’s Townhouse in County Louth, where simple techniques bring out the very best flavours in local produce – Atlantic scallops, Irish Hereford beef and Irish cheeses served with sweet Boyne Valley honey are all on the menu. The decadent surroundings mirror the food, with oak panels, local art and, if you look up as you dine, handpainted frescoes on the ceiling depicting the Battle of the Boyne.
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