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Raymond's Restaurant

Attractively situated on the quieter short stretch of road leading up to the gates of the Old Midleton Distillery, and opposite the river and a small park, this smart modern restaurant is an appealing place and especially convenient for visitors to the distillery.

Raymond Whyte is originally from the area and, working now with head chef Stephen Lee (formerly at Jacobs on the Mall and Bayview Hotel Ballycotton), the style is broadly French/Mediterranean, although pride is taken in sourcing local produce for the kitchen, including seafood from Ballycotton, and meats from local farms.

A good choice of about seven starters and main courses is offered on set menus (the early dinner is particularly good value), with an à la carte also offered at both lunch and dinner.

All the usual bases are covered well – Caesar salad, steaks, pasta dishes – but there is much else beside, including the house speciality, Trio of Seafood – a grilled selection of three market day fish with red pepper sauce and lemon beurre blanc.

Except for the possible annoyance of a tannoy system playing ‘Happy Birthday’ and ‘Congratulations’ to celebrating groups, this should be an enjoyable dining experience, offering good food and service in attractive surroundings.

Seats 55; children welcome before 6.30pm (high chair, childrens menu); reservations recommended; L served daily, 12-3pm, D served Tue-Sat, 5-10pm; open all day Sun, 12-9pm. Early bird D, €28, 5.30-7pm; then a la carte; house wine €20. Closed Mon D & Bank Hol Mons. Amex, MasterCard, Visa, Laser.

Directions:

On Distillery Walk