Billy Whitty keeps it up close and personal in Aldridge Lodge, his restaurant with rooms in Duncannon. His partner, Joanne Harding, is also his business partner. His dad supplies the lobster and crab for the menus, his fish is from Kilmore Quay and might even come from his brother-in-law's trawler. He has vegetable beds and polytunnels on his seven acres, and a local farm supplies the potatoes for the restaurant. You might find vegetables from a local allotment on your plate, and you will eat and sleep in a house built by Billy's sister's company. Such a proximate food chain means that those are his very own vine-ripened tomatoes in your Hook Head crab cocktail, and it's Wexford pork belly pairing with that lovely fillet of turbot. There are foraged foods such as forest mushrooms and samphire and wild herbs, but there is also tekkie stuff like 62 degree rump of lamb with spinach and pea pannacotta, and 14-hour beef with half a lobster. And then there are three smart and comfortable rooms for guests, so you can make a true celebration out of a visit to Aldridge Lodge: eat local, stay local.
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