In December 2022 Barry and Georgina O'Sullivan passed on the baton of the wonderful gastropub that had delighted so many for 30 years. And, while sad to see them retire, customers were also excited by the handover, as the new owners were none other than Paul Lenehan, Ronan Kinsella and Sean Forde, proprietors of those other KIldare gems Hartes of Kildare; Firecastle, Kildare; and the Dew Drop Inn and Brewhouse in Kill.
So, with Barry Liscombe (Executive Head Chef of the Hartes Group) overseeing the kitchen and most of the staff remaining in place, it still the fantastic food and service that that draws people to this fine country hostelry.
The neatly painted cream and black exterior, the clipped trees in tubs flanking the front door, all bring a sense of anticipation, confirmed by the warm interior with welcoming open fires.
Hospitality has always been a strong point at this stylish venue - arriving guests are greeted at a reception area at the door, and you will either be given a table in the front Café Bar area, or you can go through to the ‘Back Bar’, a big open plan bar with a vibrant atmosphere.
There are bar specials available in addition to an à la carte and dedicated kids menu - also menus tailored for vegetarian and vegan options.
Choices are well-balanced, but this is beef country and the inn has always been renowned for its steaks - most likely chargrilled aged sirloin or fillet. But careful sourcing of all ingredients is a priority and, as well as sourcing sustainable Irish and, where possible, local produce, they operate their own polytunnels from March through to late September for vegetable and micro herbs.
And, in additon to a carefully chosen wine list, they have an ace up their sleeves when it comes to craft beers. As a sister pub to The Dewdrop Inn and Brewhouse at Kill, they stock all of their draught beers from there including core products such as its ‘96 Oatmeal Pale Ale and Bushwhacked Red Ale.
All riound, this is a great success story - and the continued policies of using only the very best ingredients, careful cooking, great service and a relaxed ambience are still a winning formula.
