Owner Jason Horkan and Chef Michelle McGowan have created a stylish new option for casual dining in the Carrick-On-Shannon/Leitrim area. An impressive restaurant near The Dock Arts Centre, The Red Bank burst onto the scene with aplomb in July 2020 and - despite opening at such a challenging time - it quickly earned a following.
The handsome redbrick Victorian building was originally the Provincial Bank, built around 1880, and now its imposing, high-ceilinged rooms make a fine setting for Michelle's delicious and beautifully presented food - which can also be served with style in a well constructed outdoor dining area with a real 'restaurant feel', and even in carefully prepared boxes to go.
When possible, it is enjoyable to take time to look around the building and enjoy the views over the River Shannon (at their best from a private dining room upstairs) and to relax with a drink in the elegant bar or terrace before or after dinner.
Jason thrives on everything to do with hospitality and his infectious enthusiasm for ensuring that guests are happy clearly rubs off on the well trained and smartly presented young staff, who are very keen to please.
Top quality, locally produced food is at the heart of what they do and you'll find some excellent producers name checked on menus, including the wonderful Brogan’s of Fenagh (beef), Gannons in Carrick-on-Shannon (chicken) and Silverhill (duck), plus local heroes such as Leitrim Hill goat’s cheese and an all-Irish artisan cheeseboard. All of these, and more, are woven into a carefully constructed à la carte menu that offers something for everyone without being too long, so you're likely to find some of your favourites on offer whenever you visit.
Among the tempting, tasty and beautifully presented starters, for example, standout dishes like seared scallops, with pickled fennel, spring onion and garden pea puree and bacon and cauliflower crisp, and smoked Silverhill duck breast with Dozio’s black pepper and garlic cheese with caramelised figs feature on both the set menu and the à la carte.
Mains may tempt with Brogan’s Farm 12-hour braised beef featherblade or Jack the Lad beer-battered haddock while a vegan main might be cauliflower, sweet potato and cashew nut curry.
While you may not see the gorgeous Drumshanbo Gunpowder Gin and vanilla crème brulee with orange shortbread on the vegan menu, there will be favourites like chocolate brownies (served, perhaps, with salted caramel and coconut cream, and soy ice-cream), so there are plenty of treats for everyone to enjoy.
With its very personal introduction explaining that they source from small organic or biodynamic producers where possible, the drinks list follows the same philosophy of seeking out the best and there's an offer to assist with food pairings.There's plenty of choice by the glass (and really lovely glassware too, which - like the plates so beautifully matched to the food - make for even better experience) and a great choice of cocktails, as well as other drinks including craft beers.
All round The Red Bank deserves a lot of credit and, despite the exceptional challenges, it is finding its niche very well. There are plenty of good eating places in Carrick-on-Shannon, but this impressive restaurant brings something different to the town - it's one to seek out.
