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Campagne

Restaurant

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For Cooking & Service Well Above Average A selection of establishments outside the standard categories that should enhance the discerning travellers experience of Ireland Denotes genuine Irish food culture, ie special Irish food products/companies/producers, and highlights the best places to shop for regional and artisan foods; the selection excludes obvious 'non-Irish' elements regardless of quality, eg ethnic restaurants and specialists in coffee, wine and other drinks, unless relevant to local production or history. Eat & Stay establishments are chosen for their commitment to showcasing local produce and Irish hospitality. Previous Georgina Campbell Guides Award Winner The "Best of the Best" - Only the very best establishments across various categories have been chosen for this accolade

Campagne

This Kilkenny restaurant's style may be informal, but it’s an extremely professional operation and there are many little details to give a sense of occasion – all of which should ensure good value at this very special restaurant
Seats 70 (+16 outdoors). L Sat 12.30pm-2.30pm, Sun to 3pm (€40). D Wed & Thu 5.30pm–9pm, Fri & Sat 5pm-10pm (€60). Early D Wed & Thu 5.30pm-9pm, Fri 5pm-9pm, Sat 5pm-6pm (€40). Open Sun night on bank hol weekends. Vegetarian menu available. Wine by the glass from €7.75, carafe €10,75, bottle €20.95. Children welcome (high chair, children's menu, baby changing facilities); wheelchair accessible (toilets & restaurant); air conditioning. Closed D Sun, Mon, Tue, 1 week at end June/early July, 2 weeks Jan. MasterCard, Visa. abbreviations

Set in the corner of an attractively paved area beside the old arches of the disused Kilkenny/Portlaoise railway line (effectively back lit at night), a smart pea green canopy over matching green woodwork and half frosted full-length glass windows will lead you to this outstanding restaurant - which, for a decade, has been run by Garrett Byrne, former head chef at Dublin’s celebrated Chapter One, who returned home to Kilkenny in 2008 to open his own restaurant with his partner and restaurant manager, Brid Hannon.


Although it is on the ground floor of a modern building, Garrett and Brid chose a pastoral style - in tune with a passionately held food philosophy that will ensure the involvement of local food producers in the cooking - for their well-named, French-inspired restaurant.


The dark oak floored room is roughly oval (the shape defined by a ceiling rose above the curvaceous main seating area), with an open kitchen and a small bar along one wall and, on another, a set of colourful contemporary paintings brilliantly depicting rural life, by celebrated Kilkenny artist Catherine Barron.


A third wall features a trio of oval mirrors, and the curves are repeated stylishly through the centre of the restaurant, where three semi-circular banquettes enclosing tables for four to six create a serpentine loop that dominates the room.


Seriously set up for the relaxed enjoyment of good food, generous tables sport comfortable leather chairs or banquette seating, and smart cutlery and glasses, but no flowers.


The welcome is warm and professional, the complimentary home-baked breads are outstanding, and Garrett’s predictably interesting à la carte menu offers a wide range of tempting dishes that balance the luxurious with the rustic.


Starters may include grilled black pudding and pigs trotter, green tomato chutney, foie gras and crisp pig’s ear– a example of perfection that sums up the philosophy of a restaurant where show-off food is not on the menu. Other more luxurious starters are offered, however, perhaps including roast scallops, cauliflower puree, pickled chanterelles and chicken sausage.

Mains are focused firmly on rusticity, with slow cooking a feature, perhaps in a dish like slow-cooked Challans duck breast with parsnip puree, duck pie, curly kale and braised morels.




Updated Irish traditions are seen in dishes such as squab pigeon, savoy cabbage, pigeon sausage, chestnuts and crushed turnip and - although the balance offered reflects the rural traditions of the area, where Kilkenny beef and lamb are big favourites - there will be some sea fish too (John Dory, perhaps, or brill roasted on the bone). Everything is beautifully cooked and full of flavour and - despite the rustic theme – presentation is sophisticated.




Desserts that provide the grand finale such cooking deserves may include a luscious mascarpone cheesecake, with poached rhubarb and rhubarb ice cream or perhaps a Seville orange marmalade souffle with chocolate ice cream

 


A carefully-chosen wine list includes a good choice by the glass and, under Brid Hannon’s direction, the delicious food is served with warmth and efficiently by well-trained and friendly staff.


This Kilkenny restaurants style may be informal, but it’s an extremely professional operation and there are many little details to give a sense of occasion – all of which should ensure good value at this very special restaurant.

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  • Activities
  • Facilities/Features
  • Restaurant/Dining/Pub
  • Equestrian (nearby)
  • Garden Visits (nearby)
  • Golf nearby
  • Family Friendly
  • Location - Town Centre
  • Open New Year
  • Outdoor Dining Avail. (summer)
  • Private Parties
  • French (Classic)
  • French (Modern)
  • Game (in season)
  • Atmospheric
  • Budget Meals (€21-35/£14-23 pp 3-courses, not inc. dr
  • Business Meal
  • Buzzy Atmosphere
  • Coeliac Friendly
  • Cool Venue
  • Early Bird / Value Menu Available
  • Extensive Wine List
  • Informal
  • MSG Free
  • Romantic
  • Sunday Dining
  • Vegetarian Friendly (always at least 1 starter & 1 main course)
2010 Award Winners Restaurant of the Year Award 2010
Last Updated: 15-02-2021
Author: Georgina Campbell
Click here if you are the owner or marketing manager

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Address

Campagne
The Arches, 5 Gashouse Lane , Kilkenny Co Kilkenny
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Just off John’s Green, very near the railway station and McDonagh Junction Shopping Centre.
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