Classic & Imaginative Cooking...
The Kitchen team is led by local chef Stephen Lenahan, who has developed a philosophy 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.
Recently the restaurant has received critical acclaim from the well respected critic Georgina Campbell, we have won the "Just Ask" Restaurant of the Year 2014 Award, and were delighted to have received the prestigious 2 Rosettes 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. Also, our Restaurant has been awarded "Best Hotel Restaurant Connaught 2014" and Daniel Mayr has been awarded "Best Restaurant Manager Connaught 2014" by the Restaurant Association Ireland (RAI) at the "Food Oscars" in Dublin.
At the cutting edge you will find the beautiful and charming manager, Maya. She is omnipresent in the Castle, overseeing even the smallest details. And as you know, details are what make the difference in quality.
All this would not 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, Claremorris, nationally with Wild Irish Game in Wicklow.
We have wonderful seafood with Killala Bay and the Moy 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 vegetables are supplied from Enniscoe House in Crossmolina, Alfred Devers in Ballina sources the rest.
Our local forager paces the wild shoreline, hunting out shellfish and seaweeds including wild Irish samphire.
A recent addition and huge success is our own polytunnel, so are also growing our own!
To Book a table in the Library Restaurant in Belleek pleae call +353 (0)96 22400 oe e-mail email@example.com