The seamless management of the succession of talent in the kitchen at Gregans Castle – from Mickael Viljanen through David Hurley and on to the latest youthful head chef, Robbie McCauley – has been one of the wonders of the west over the last decade, and has meant that the restaurant remains a must-visit in County Clare. The three chefs have passed the baton in the most professional manner, so there has never even been a glitch here in the delivery of sophisticated and elegant modern Irish food. Mr McCauley was sous chef to David Hurley, and his work displays the same fluency with elevated textures – foie gras terrine with white raisin gel; steamed halibut with prawn bisque and shore vegetables; wild mallard with verjus. The food in the Corkscrew Bar, by the way, is equally dazzling.
NEW! Ireland the Best 100 Places
Hardback, out October 2019
John and Sally McKenna have selected 100 extraordinary Places throughout Ireland that epitomize what is unique and entrancing about the beautiful island of Ireland.
More along the Clare coast
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