You could call it a Wexford Negroni. Equal parts Kelly’s Hotel, Fallon & Byrne and Avoca Handweavers. Mix them together and what do you get? 700 customers a day through the doors from the day you open is what you get. Bill Kelly and Eugene Callaghan, with Stephane Rochard as head chef, have fashioned a blockbuster in Kelly’s Café, and have created a stunning new destination for the sunny South-East, in the unlikely location of a retail park. The formula is rock-steady, and is done the way the Kelly’s team do formulas: work out what people really want to eat, then give it to them better than they hoped and expected. There are good local Wexford foods handled with discipline and care – Duncannon smoked haddock, potato and herb gratin; there are cracking pizzas and flatbreads where the dough enjoys a three-day prove; there are hip sandwiches and quiches, fresh salads, good pies, good pastries, and then some good, guilt-free retail before you leave. The room is big and beautiful, the design is fab, the logo (by Fiona Nash) is a classic. Lucky Wexford.
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