Standards. If there is one thing that Michael Vaughan, proprietor of Vaughan Lodge, understands, it is that standards matter. Standards must not only be maintained, they must be improved. Each season in business, you must bring your experience, enthusiasm and energy to bear on the year ahead, and work to raise your standards.And, every year, Mr Vaughan does just that. He is a master at assembling a great team, and then getting them to be even better than they thought they could be. Through its history, ever since it opened in 2005, Mr Vaughan, his wife Maria and their team, have raised the bar, year after year. With chef John Gilmartin in the kitchen, the cooking offers a sublime taste of the West Coast – scallops with cauliflower and lemon emulsion; crab salad with macadamia and red chard; loin of lamb with smoked ricotta and wild garlic; john dory with borlotti beans and samphire; rhubarb and white chocolte cannelloni. The cooking is measured and expert and is, therefore, just like everything else in Vaughan Lodge. The Lodge is a place of profound enchantment, and it is one of the stars of the Wild Atlantic Way. Because they understand that standards must be maintained, and then improved.
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