The Just Ask restaurant of the month for September goes to Hotel Doolin, Co. Clare
“At Hotel Doolin we have a passion for delivering original wholesome and inventive food with local organic produce and by using homegrown ingredients. North Clare is a haven for independent, artisan producers and we are blessed to be surrounded by such an abundance of suppliers that supply us with quality produce. Fifth generation butcher Noel O’Connor of O’Connor Meats in Limerick supplies beef from the pastures of North Clare and lamb from Kilshanny. Fresh seafood is supplied daily by Garrihy’s Seafood in Doolin and smoked salmon is supplied by the famous Birgitta Hedin Curtin of Burren Smokehouse. All vegetables are supplied by Richardson’s Foods in Limerick, supported by regular advice on seasonality and availability of local produce. Local milkman Mick Johnston supplies fresh milk and cream and cheese is supplied by artisan Irish farmhouse cheese producers.”.
Danny Craghwell, Head Chef
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