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, whilst 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 starter of tomato, pear and gin soup, and there is Wexford beer in the braised beef spare rib. Locally smoked salmon will have a tempura of Kilmore Quay scallops. There are foraged foods such as forest mushrooms and samphire and wild herbs, and wild game birds from Wicklow, but there is also tekkie stuff like 62 degree rump of lamb with spinach and pea pannacotta, and immortal classics like Hook Head lobster with duchesse potatoes. And then, after a delicious dinner of the best local foods, there are three smart and comfortable rooms for guests, so you can make a true celebration and event out of a visit to Aldridge Lodge: eat local, stay local; be local.
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