The Restaurant at Belleek Castle

The Kitchen team is led by local chef Stephen Lenahan, his philosophy is to use classic and imaginative cooking with local, seasonal ingredients from our land, sea and air combining a depth of flavour with the traditions of the castle, this would be impossible without our food producers and partners....

We dry age our precious beef in-house, sourced from local farms and supplied by Michael McHale, Castlebar, and Michael Carr, Ballina, they also supply us with lamb, pork bacon & chicken. In Belleek we take our game seriously !! Many thanks to the suppliers of woodcock, pheasant & venison sourced through authorised dealer Pat Whitein Clarmorris, nationally with Wild Irish Game in Wicklow. We have wonderful seafood with Killala Bay and the Mot Estuary on our doorstep, we take pride with our in-house hot-smoking and famous gravlax. Travelling a little further up the north coast to Donegal for our fresh crab, fished by Paddy Ward, back home to Mayo and Achill Island for our Mussels, picked by Padraig Gannon, most of our fish is sourced by Joe Garvin, Ballina. Triangle of garlic in springtime, wood sorrel in summer and wild mushrooms in Autumn are just a few of the many examples of the bounty we forage from Belleek forest. Organic herbs and vegtables are supplied from Enniscoe House in Crosmolina, Alfred Devers in Ballina sources the rest. We now have our own polytunnel, so are also growing our own !!

So far this year the restaurant has received critical acclaim from the well respected critic Georgina Campbell, we have won the monthly Bord Bia's "just ask" award and were delighted to have received the prestigious 2 AA Rosette award from the AA. This award is given to restaurants which achieve a high level of cookery skills with specific attention to selection of ingredients, setting the restaurant apart from others. It represents the top 4% of hotel restaurants in Ireland and England.