Top-class food from start to finish at 51 Cornmarket. Short menu, long on quality

 Top-class food from start to finish 

at 51 Cornmarket

short menu, long on quality

The short menu at 51 Cornmarket is full to the brim with quality. The service is calm and efficient, and the kitchen excels in superbly cooked (they even get the broccoli spot on) and perfectly presented dishes. All in all, 51 is top-class from start to finish. As you’ve gathered, we thoroughly enjoyed last week’s stellar dinner in the Coal Quay.

Salad & Super chips

The feel-good factor starts with the smiling welcome and some pertinent tips on the menu. Our enthusiastic server seemed to know it inside out and gave us ace pointers, including on sides and wine pairings, as they did to everyone else (you tend to hear a bit more in the compact venue).

The menu has four sections - nibbles, snacks, plates and desserts.  We went for the nibbles rather than the larger snacks because we didn't want to load up too much before the main event! 

Our picks were the Greek Garlic & Thyme Olives  (4.50) and Iberico (Acorn Fed) Salchichon & Date Ketchup (5.00). Those big green olives, somewhat larger than normal, were a neat appetiser but were outshone by that premier pork Salchichon, which came with a delicious date ketchup.

You may think twice before paying €28.50 for a grilled pork chop, but not here. Free range and large, this was accompanied by a whole-grain Mustard Cream and a side salad of apple and fennel. The meat was tasty and tender, enhanced by the cream and the salad, and worth every cent.

Nibbles

Across the table, CL was enjoying her Grilled Monkfish Tail on the Bone, Smoked Hollandaise, Organic Broccoli & Hazelnut Butter, and Cucumber Relish (32.50). They were particularly happy that the broccoli was cooked perfectly, not too hard and not too soft, just spot-on.  I must also mention that we shared and enjoyed the side of House Chips & Roast Garlic Mayonnaise (extra at €6.50), some of the best chips in the city.

The only let-down on the evening was the continuing poor bus service, which seems to draw endless complaints. We arrived at our Mayfield bus stop at 5.00 pm and didn’t get to town until a few minutes after our reservation time of 6.15 pm. I’d love to use public transport more often, but it is just plain unreliable, enough to discourage you from heading into town for an evening. The public lighting in Coal Quay is quite poor, at least on the western side. 

Monkfish

I didn’t realise the other night that 51 owners David and Anne are celebrating five years here. Their first test was an early COVID lockdown, but they survived and thrived. 

They recall (on Insta): “We opened our doors with a Benedict, a Flapjack and probably a ropey cup of coffee. Now, we’re wiser, more wrinkled and emotionally a little numb, but our love for our food, our team and our customers continues to grow to new heights at every turn.”

“ Thank you for all of your constant support to our little room on The Coal Quay. To our team and everyone who has been a part of it, thank you for your hard work. To our customers, you make it easy - having a room full of your laughter fills us with joy. Looking forward to a real belter this year with lots of excitement in store for 51 and its future endeavours.”

The Characteristics Scream Cabernet! D’Arenberg The High Trellis from the McLaren Vale.

D’Arenberg The High Trellis Cabernet Sauvignon (McLaren Vale, Australia) 2021, 14.5% ABV

Widely available, expect to pay around twenty euro. This bottle was purchased at Bradley's.

The Characteristics Scream Cabernet. 

Cabernet Sauvignon is a giant among grapes, and this particular expression from down under perfectly illustrates its intensity and happy habit of growing well in so many places around the globe.

Though Australian winemaking has quite a long history, it is best known as a modern, innovative country.  The fruit for this one comes from a 1912 Osborn family vineyard, and the production includes an early gentle crushing and foot-treading undertaken two-thirds of the way through fermentation. The wine is then basket pressed and transferred to old French oak barriques to complete fermentation. The barrel ferments are aged on lees, and there is no racking until final blending. No fining or filtration.

So quite traditional! And the results are good; the producers are very happy with it: “The Characteristics Screams Cabernet. The bouquet displays red cherry, bay leaf, spices and a hint of black pepper. A palate of blackcurrant, cedar, paprika and leafy notes tell the story of classic McLaren Vale Cabernet Sauvignon. The multitude of welcoming, fine tannins leave you wanting more. A serious Cabernet for the price that can be enjoyed anytime with pleasure and confidence.”

Like all Sauvignon Cabernets, it pairs well with a variety of food. Cheese, of the harder variety, is often mentioned. Luckily, I had been to Iago's (Cork) earlier in the day and had bought a wedge of Hegarty’s Ballinvarrig Cheddar and it turned out to be the perfect match.  

The MICHELIN Guide Great Britain & Ireland 2025 Welcomes a New Three-Star Restaurant. All the awards here.

 3 new One Star Michelin restaurants for Ireland (Maynooth, Laois, Galway)

Over in the Republic of Ireland, The Morrison Room, near Maynooth, impressed the Inspectors not just with its first-rate produce but with the inventiveness of Adam Nevin’s cooking. Further west, Richard Picard-Edwards and his team at Ballyfin provide fittingly brilliant food inside the stunning Ballyfin Demesne hotel – which holds Three MICHELIN Keys. Over in County Galway, LIGИUM has made the leap to Star level thanks to Danny Africano using wood-fired flavours to let his produce really shine.

3 new Michelin Bib Gourmand restaurants for Ireland (West Cork, Galway, Belfast)

Baba’de, Baltimore daróg, Galway mrDeanes, Belfast

The MICHELIN Guide Great Britain & Ireland 2025 Welcomes a New Three-Star Restaurant

Glasgow, 10th February 2025

Moor Hall receives Three MICHELIN Stars Three restaurants awarded Two MICHELIN Stars 22 new One MICHELIN Stars, including the UK’s first plant-based Starred restaurant Five new MICHELIN Green Stars awarded 36 restaurants awarded a Bib Gourmand for their great value cooking MICHELIN is pleased to present the 2025 restaurant selection of The MICHELIN Guide Great Britain & Ireland, which was unveiled during the annual MICHELIN Guide Ceremony held at Kelvingrove Art Gallery & Museum in Glasgow on Monday 10th February. A total of 1,147 restaurants – including 220 Starred ones – are included in the selection, with Moor Hall leading the way as The Guide’s latest Three-Star restaurant. A further three restaurants have been newly awarded Two MICHELIN Stars and there are 22 new One-Star establishments. 36 new Bib Gourmands have also been awarded for restaurants offering good food at a great price. Finally, five new Green Stars have been given for outstanding commitment to a more sustainable approach to gastronomy. The awards span across the UK and Ireland, with Edinburgh having had a particularly good year with two new Starred restaurants. There is cause for celebration in Cardiff, as the city earns its first MICHELIN Star, and Bristol, which has a new Star and three new Bib Gourmands. A range of cuisines are represented too, with the UK’s first-ever One-Star Greek restaurant, a Korean Star and the first plant-based restaurant to receive a MICHELIN Star. Gwendal Poullennec, International Director of The MICHELIN Guides, commented: “I am so thrilled to see that our Great Britain & Ireland Guide has had such a strong year yet again. Despite the challenges they face, chefs and restaurateurs have shown us that their talent, commitment and ingenuity know no bounds. Moor Hall newly receiving Three MICHELIN Stars will rightly be headline news, but I am equally pleased to see a huge total of 22 new Stars join our family. Having 36 Bib Gourmands awarded this year is also a great sign for British and Irish hospitality – showing how hard restaurants are working to offer great value to diners. Finally, we must not forget our new Green Stars and their inspiring commitments, for they are role models of our industry.” Moor Hall Joins the Three-Star Family At Moor Hall, Chef Mark Birchall and his team have continued to hone their craft and have now achieved new levels of excellence. The ingredients, many from the kitchen garden, are outstanding; the chefs’ culinary technique is hugely impressive; and the judgement of flavours, of when to prioritise simplicity and when to add complexity, is exemplary. The Inspectors particularly enjoyed the classically based turbot cooked in brown butter, with seasonal kuri squash and Mylor prawns. This new addition to the Three-Star family brings the total number of restaurants delivering “exceptional cuisine” to 10. Three More Restaurants Awarded Two MICHELIN Stars The MICHELIN Guide Great Britain & Ireland has also welcomed this year a trio of newly crowned Two-Star restaurants. Two of the three are in London, further cementing its place as a global gastronomic hub. In Soho, the pounding heart of the city, Humble Chicken and its creative driving force, Angelo Sato, have made the leap to Two Stars just 12 months after being awarded their first. Chef Sato’s thrilling cuisine is innovative and delicious in equal measure, impressing the Inspectors with its original streak – as seen in the stunning array of snacks to start the meal. The other recipient in the capital is a more familiar name: The Ritz. An enduring symbol of British luxury and quality, this truly iconic institution is made all the more appealing by a restaurant currently at the peak of its powers. Chef John Williams and his brigade are masters of their craft, taking classically based dishes – with nods to Escoffier – and adding increasing amounts of originality and modernity. Outside of London, near the Kent coast, duo Allister Barsby and Alice Bussi have added another chapter to their impressive story, earning Two Stars for neighbourhood restaurant hide and fox. Allister and the team’s cooking is packed full of delicious produce, cooked with due respect to deliver dishes that succeed on every level. The Inspectors especially loved the Brixham crab with crab jelly, tandoori and pickled vegetables. The service is equally endearing, helping to create an experience that is a true delight. In total, 29 Two-Star restaurants are recommended by the Inspectors in this year’s selection. 22 New One-Star Restaurants In Scotland, two restaurants have been newly awarded One MICHELIN Star in the capital of Edinburgh. LYLA is an elegant, produce-led operation from experienced chef and restaurateur Stuart Ralston – who already has two Bib Gourmands in the city. AVERY, meanwhile, is the latest incarnation of a San Francisco restaurant, moved here by Chef Rodney Wages after he fell in love with the city. Over in the Republic of Ireland, The Morrison Room, near Maynooth, impressed the Inspectors not just with its first-rate produce but with the inventiveness of Adam Nevin’s cooking. Further west, Richard Picard-Edwards and his team at Ballyfin provide fittingly brilliant food inside the stunning Ballyfin Demesne hotel – which holds Three MICHELIN Keys. Over in County Galway, LIGИUM has made the leap to Star level thanks to Danny Africano using wood-fired flavours to let his produce really shine. In Cardiff, Tom Waters’ Gorse has broken new ground in gaining the city’s first-ever MICHELIN Star. It celebrates the abundant riches of the Welsh larder with utmost skill. Cross over the border into England and Bristol has gained another Star with Wilsons, where Jan Ostle’s superb seasonally led dishes use produce grown by his wife Mary Wilson on their smallholding. Not far from here, 33 The Homend is another success for James and Elizabeth Winter, who previously held a Star at The Butchers Arms in Eldersfield. James’ experience shines through in dishes that have the confidence to strip back unnecessary adornment. Heading east to Esher, gourmets will find Starling. The first solo project of Nick Beardshaw – who established his reputation working with Tom Kerridge – it’s a simple neighbourhood operation, but one with undoubtedly delicious food. Carrying on cross-country, you’ll get to Caistor St Edmund and Mark Poynton at Caistor Hall. This marriage of chef and country house is proving highly successful, with Poynton producing strong classical cooking with prime quality produce. Further north, Skof was one of the most anticipated openings of the year and hasn’t disappointed. Tom Barnes, formerly of L’Enclume, brings a personal touch to his restaurant in Manchester city centre. Jake Jones, the 2024 Young Chef Award winner, is also delivering on his promise with skilful cooking at the sustainably minded Forge in Middleton Tyas. Finally, London has once again had a barnstorming culinary year. Further cementing its place as a global gastronomic destination is a range of Stars reflecting the enthralling variety in the city’s dining scene. On the edge of Borough Market, OMA has become The Guide’s first Greek restaurant to be awarded a Star in the UK and Ireland – thanks to lip-smackingly delicious dishes from Chef Jorge Paredes. Thai food is also getting its moment in the spotlight thanks to AngloThai, where John chef Chantarasak is mining his Thai-British heritage in exciting, delicious ways. Staying within Asia, DOSA is the restaurant Korean food enthusiasts have been waiting for. Served at a marble counter in the Two-Key Mandarin Oriental Mayfair, Jihun Kim’s cooking is luxurious and supremely skilful. Elsewhere in the capital, vegetables are being put front and centre by chefs of utmost talent. Plates London has become the first fully plant-based restaurant in the UK and Ireland to receive a MICHELIN Star, with Kirk Haworth taking his classical training and inventively adapting it to a vegan diet. At Mauro Colagreco at Raffles London at The OWO, meat and fish form part of the menu, but it’s a beautiful array of plants that are presented as the headliner of each dish by Chef Leonel Aguirre. Fans of neighbourhood restaurants Portland and Clipstone will be delighted to see that 64 Goodge Street, the latest in the mini-group, has been awarded One Star for Stuart Andrew’s self-described “French cooking from an outsider’s perspective”. More modernised classics are available at Cornus, where former Angler chef Gary Foulkes is once again showing his talent. Outstanding produce – including prime Cornish seafood – is used in assured, confident dishes with great clarity of flavour. Slightly further west, in the increasingly foodie hotspot of Notting Hill, Diego Ferrari and Emily Roux’s Caractère earns a Star for its technically adept cooking. Meanwhile in Marylebone, Luke Ahearne captures the zeitgeist at Lita with wood-fired dishes that embrace bold flavours with open arms. Last, but certainly not least, is the most recent opening among our new Stars: Row on 5. Jason Atherton’s new flagship has hit the ground running with Spencer Metzger in the kitchen offering diners luxury ingredients cooked with genuine quality. Together with the restaurants which have maintained their distinction from last year, there are total of 181 One-MICHELIN-Star restaurants in the 2025 MICHELIN Guide selection for Great Britain & Ireland. Five New Green Stars The Green Star was introduced to The MICHELIN Guide Great Britain & Ireland in 2021, as a way of highlighting the restaurants at the forefront of the industry when it comes to rethinking the impact of their activities and the future of gastronomy. Their outstanding commitments towards a more eco-friendly approach to dining are a source of inspiration to both keen foodies and the hospitality industry as a whole. This year, there are five new recipients of the MICHELIN Green Star, bringing the total number of role model restaurants to 36. The new Green Stars are: Homestead Kitchen, Goathland Jericho, Plungar Native, Tenbury Wells Pythouse Kitchen Garden, Tisbury Wild Shropshire, Whitchurch 36 New Bib Gourmand Restaurants The Bib Gourmand distinction is The MICHELIN Guide’s way of recognising restaurants that offer good food at a great price. While all Bib Gourmands are unique in style and approach, they share the same spirit of generosity and a commitment to quality cooking. This year, no less than 36 restaurants have been newly awarded a Bib Gourmand, showing the wealth of restaurants around the UK and Ireland that are committed to offering affordable, high-quality cooking. This year’s new Bib Gourmand restaurants are: AGORA, London Ardfern, Leith argoe, Newlyn Artusi, London Baba’de, Baltimore Bavette, Horsforth Briar, Bruton daróg, Galway Donia, London Engine Social Dining, Sowerby Bridge Fish Shop, Ballater GaGa, Glasgow Goat On The Roof, Newbury Heathcock, Cardiff Horse & Groom, Bourton-on-the-Hill Josephine Bouchon, London July, London Kolae, London Little Hollows Pasta, Bristol Mambow, London Margo, Glasgow Miga, London Mignonette, London Morchella, London mrDeanes, Belfast North Street Kitchen, Fowey OTHER, Bristol Peacock Inn, Chelsworth Pythouse Kitchen Garden, Tisbury Riverine Rabbit, Birmingham Skua, Edinburgh Tare Bistro, Bristol The Hero, London THE SCHELLY, Ambleside Tropea, Birmingham Wildebeest, Stoke Holy Cross Special Award Winners This year, in addition to the new Stars and Bib Gourmands, five Special Awards were presented to exceptional individuals and teams who particularly impressed The MICHELIN Guide’s Inspectors over the past year. · MICHELIN Opening of the Year Award – OMA, London Few restaurants have had such an instantly brilliant impact on London’s restaurant scene as OMA. Its Greek-inspired cooking has given something fresh and thrilling to the city’s diners, with Hellenic dishes cooked at a level the Inspectors have rarely seen in Britain before. It is no wonder Chef Jorge Paredes and Owner David Carter have also seen their efforts rewarded with a MICHELIN Star. The atmosphere and service, too, have helped OMA to be such a hit, as has the presence of sister restaurant AGORA downstairs – which is a modern take on a ‘souvla bar’ and has deservedly won a Bib Gourmand. As a complete package, OMA has convincingly won over Inspectors and diners alike. · MICHELIN Chef Mentor Award – Adam Byatt from Trinity, London This year’s recipient of the MICHELIN Chef Mentor Award is a real “chef’s chef” and someone who has given so much help and advice to younger talents over the years. Adam Byatt’s own restaurant, Trinity, is a beloved MICHELIN-Starred spot and its kitchen has played a huge role in the careers of top chefs including Tom Sellers from Two-Star Story and Graham Squire from One-Star Dining Room at The Goring. Most tellingly, one of our new Two-Star recipients for 2025 – Angelo Sato at Humble Chicken – was also mentored by Adam and learned so much from him. · MICHELIN Young Chef Award – Ash Valenzuela-Heeger from Riverine Rabbit, Birmingham After having opened Riverine Rabbit with her wife Erin to great acclaim, and received a Bib Gourmand this year, Ash Valenzuela-Heeger has been identified by the Inspectors as an exciting young talent. Hailing from South Africa, Ash’s cooking had been generating buzz in Brummie circles for some time thanks to various pop-ups, before the permanent opening of her inventive and invigorating restaurant which has further strengthened the brilliant Birmingham dining scene. Her original cooking is big on flavour and draws on influences from her native South Africa to across Asia. · MICHELIN Service Award – Jasmine Sherry from Fish Shop, Ballater Great service plays a crucial role in creating that indefinable magic which makes dining out such a pleasure. This is clearly understood by Jasmine Sherry and her team at the utterly delightful Fish Shop. As a manager, Jasmine is omnipresent and strikes the perfect balance between strong leadership and approachable friendliness, allowing the team to work in such a genuine, charming way. Combine this wonderful, caring service with the great value cooking that has seen the restaurant also awarded a Bib Gourmand, and you have a brilliant all-round package. · MICHELIN Sommelier Award – Zsolt Lukács from daróg, Galway The last of the MICHELIN Special Award winners is Zsolt Lukács, the co-owner and sommelier of daróg in Galway. This wine bar and bistro is a warm, welcoming place largely thanks to Zsolt himself. He is an engaging, dedicated man who is clearly so passionate about the wine list he has curated here. His recommendations are knowledgeable and thoughtfully considered, then communicated to guests in a refreshingly unpretentious way that makes them feel relaxed and comfortable. In more great news for Zsolt, the restaurant has also been awarded a Bib Gourmand this year. The selection of restaurants in The MICHELIN Guide Great Britain & Ireland are joined by the hotel selection, which is available free of charge on The MICHELIN Guide website and app. The selection showcases unique destinations both across Great Britain & Ireland and throughout the world. Every hotel in the selection has been chosen by The MICHELIN Guide experts for its extraordinary style, service and personality, and they can all be booked directly via The MICHELIN Guide website and app. The MICHELIN Guide Great Britain & Ireland 2025 at a glance: 1,147 recommended restaurants, including: 10 restaurants with Three MICHELIN Stars (1 new) 29 restaurants with Two MICHELIN Stars (3 new) 181 restaurants with One MICHELIN Star (22 new) 36 restaurants with a MICHELIN Green Star (5 new) 150 restaurants with a Bib Gourmand (36 new)

On the Craft Trail with Dungarvan Brewing, Sullivan's and Wicklow Wolf

On the Craft Trail with Dungarvan Brewing, Sullivan's and Wicklow Wolf

Dungarvan Black Rock Irish Stout, 4.3% ABV

stout the way it was meant to be

Black Rock Stout, made by Dungarvan Brewing since 2010, is classically dry. That is the first impression from the opening sip. It is also full-flavoured and smooth, with background vanilla notes, and the finish is long and warming. The roasted malt is also prominent in the aromas of this black beer with a tanned head. 

Back in 2014, at a tour of the brewery,  the roasted malt went very well indeed with the dark chocolate that was handed around (during a tour of the brewery), chocolate that was quickly scoffed. The current label recommends pairing Blackrock with robust meat dishes or on its own.

There was quite an unusual match for it at the 2019 West Waterford Food Festival when Lily Ramirez and Anthony O’Toole paired it with Tequila, Chipotle and Dominican Chocolate Torte, with sweet créma, pomegranate, and Crystallised Hibiscus dust on the side. You don’t get that every day!

Dungarvan beers are bottle conditioned and may contain yeast sediment. Store upright and pour carefully, not that the sediment will do any harm!

And, finally, a tip from the brewers: ideally, this stout should be served in the traditional south-eastern way, which is ‘off the shelf’ — i.e. at room temperature.

(Check out our expanding list of our 2025 favourite beers here)

Wicklow Wolf Wildfire Hoppy Red Ale, 4.6% ABV, 440 ml can 

a modern hoppy red ale

Wicklow Wolf's Wildfire Hoppy Red Ale offers a modern twist on a classic style, and it truly delivers.

Poured into the glass, it showcases a traditional deep ruby-red colour that evokes thoughts of cosy evenings spent by the bar's warm fire. The off-white head, while not overly frothy, lingers nicely. The aroma presents a delightful blend of malt and chocolate, providing a familiar sense of comfort. 

On the palate, the initial sweetness from the malt transitions to a fruity burst brought to the party by the single hop Sorachi Ace. The finish is smooth and satisfying, balancing the sweetness with a lingering, gentle bitterness that makes you crave another sip. Wildfire expertly travels the line between tradition and innovation and does so beautifully.

Geek Bits

Hops - Sorachi Ace

Malts - Pale, Cara Ruby, Melano, Oats, Roasted, Crystal Rye

Sullivan’s Na Boii Pilsner 4.7% ABV, Supervalu

 

Introducing you to our latest creation….Na Boii, a Pilsner.

Originating in the Bohemian city of Plzň, the unique water and hops famously lent brightness and crispness to the style now known worldwide.

Na Boii may be Sullivan’s first lager in the modern era, yet over 150 years ago, Sullivan’s also brewed a lager as a complement to the range of ales at the time.

And where did that name come from? None of the modern “bhoys” but wouldn’t ya know it, there are ties to the ancient Celts. The name Bohemia traces its etymology to that of the Boii, a Celtic Tribe that flourished in the region ages ago.

 

Sullivan’s say: We hope you enjoy our homage to Bohemia and the refreshing lager beer style that is Pilsner. Well, I enjoyed it very much indeed. From its clean golden colour to its super refreshing finish. Very Highly Recommended

Maybe you don't know about it, but Sullivan’s have a tap room in Kilkenny. They combine internationally award-winning craft beer with a delicious menu available seven days a week, containing items such as handmade pizza made on-site, burgers, nachos, wings and more! Details, including location and bookings here.

Poggiotondo Vermentino Toscana. Try with Chicken Fajitas and Vegetarian Lasange.

Poggiotondo Vermentino Toscana (IGT) 2021, 12.5% ABV

RRP €19.95 - Wineonline

Brigid gives the nod to Chicken Fajitas and Vegetarian Lasange as pairings for this Tuscan Vermentino.

 

This organic Vermentino from Tuscany comes in a bright straw-yellow colour. In the aromas, you’ll pick up delicate but definite floral scents. On the palate, there are apple, citrus and peach flavours, and a balancing acidity before a pleasing, refreshing finish. Highly Recommended.

Poggiotondo is dedicated to making authentic, pure expressions of indigenous Tuscan grapes, including Sangiovese, Canaiolo, Colorino and Trebbiano. The estate’s vineyards have been certified organic since 2014. The winery utilises concrete tanks and untoasted oak casks to preserve their wines' fruit, vitality and texture.

Tuscany is not well known for its Vermentino. Sardinia is the place to go for the best, and indeed, importers Liberty Wine have excellent examples from Sardinia (Atzei Saragat Isola Dei Nuraghi  ) and also a superb one from Corsica (Domaine Vico Le Bois Du Cerf Vermentinu).

I dipped into “The Home Sommelier” by Mayo woman Brigid O’Hora to read her suggested pairings for this grape. Chicken Fajitas and Vegetarian Lasange get the nod in her recently published book.

Connemara can capture your heart! A quick guide to this wonderful part of the country (based on a 3-day trip in 2024.)

Connemara can capture your heart! A quick guide to this wonderful part of the country (based on a 3-day trip in 2024.)

Super meals at the Misunderstood Heron food truck near Killary Fjord

Our base was the charming Foyle's Hotel in Clifden. We explored Connemara's rugged beauty, including the Connemara Smokehouse (where we enjoyed a tasting plate of their smoked fish), the stunning Killary Fjord, and the picturesque Lough Inagh. 

Smokehouse

Evenings were spent enjoying Clifden's culinary scene, including Oifig An Fish for excellent mussels and fish and chips and Lamplight for a delectable tapas experience with an extensive wine list. 

The Tea House at Kylemore Abbey

Coyle's in Clifden.

We also hiked in Connemara National Park, visited the magnificent Kylemore Abbey and its walled gardens, and saw the Assleagh Falls in County Mayo. 

Tapas at Limelight

Thermidor at Moran's

Back in Clifden, we enjoyed meals at the Marconi Restaurant in Foyle's Hotel and Mullarkey's Bar for drinks and music.  We also visited Coyles, Clifden's new food and coffee shop, showcasing local produce and treats. Foyle's Hotel itself blends Victorian heritage with modern comforts, offering a local experience and a lively bar. Lamplight offers a diverse tapas menu and a carefully curated wine selection, creating a memorable dining experience.

Celebrity chefs at Foyle's

A pint of 
craft at an Oifig!

On the journey up, a highlight was Moran's Oyster Cottage, where we indulged in a three-part oyster experience with Kelly Oysters, including the delicious Oysters Thermidor.