Thirty-Two Irish Pubs Make Michelin Guide 2016
Thirty-two Irish pubs spread across 15 counties have secured listings in the 2016 Michelin ‘Eating Out In Pubs’ Guide.
Of the 25 pubs in the Republic of Ireland, two make the list for the firs time: Old Spot (Ballsbridge, Dublin) and Harte’s (Kildare).
Balloo House in County Down is the only new entry from Northern Ireland.
In overall terms, Down leads the way with six listings followed by Cork with five, Clare with four and Kildare with three.
Dublin, Galway and Mayo each received two listings with Antrim, Kerry, Leitrim, Louth, Sligo, Tipperary, Wexford and Wicklow each having one listing.
The full list is as follows:
Billy Andy’s at Mounthill, near Larne
Morrissey’s (Doonbeg), Vaughan’s Anchor Inn (Liscannor), Wild Honey Inn (Lisdoonvarna) and Linnane’s Lobster Bar (New Quay)
Mary Ann’s (Castletownshend), Poacher’s Inn (Bandon), Deasy’s (Clonakilty), Cronin’s (Crosshaven) and Toddies at The Bulman (Kinsale)
Pheasant (Annahilt), Poacher’s Pocket (Comber), Parson’s Nose and Plough Inn (both in Hillsborough) Pier 36 (Donaghadee) and Balloo House (Killinchy).
Old Spot and Chop House (both in Ballsbridge)
Moran’s Oyster Cottage (Kilcolgan) and O’Dowd’s (Roundstone)
O’Neill’s Seafood Bar (Caherciveen)
Harte’s (Kildare), Ballymore Inn (Ballymore Eustace) and Fallon’s (Kilcullen)
The Tavern (Murrisk) and Sheebeen (Westport)
Hargadons (Sligo Town)
Lobster Pot (Carne)
Byrne & Woods (Roundwood).
Wild Honey Inn (Lisdoonvarna) and Toddies at The Bulman (Kinsale) both received an 'Inspectors’ Favourites' commendation, described in the Guide as "establishments found to be particularly charming and which offer something extra special".
This year’s Guide recommends some 590 pubs spread across England, Scotland, Wales and Ireland of which 60 are new entries and all of which are selected, first and foremost, for the quality of their food.
Noting that there continues to be a demand for good quality food in the relaxed setting of the local pub, Guide editor Rebecca Burr commented: "More and more pubs are serving flexible all-day menus – incorporating breakfast, brunch and afternoon tea. The pub industry should be congratulated for moving with the times."