Thirty-two Irish pubs spread across fifteen counties, north and south, have retained their listings in the 2017 Michelin ‘Eating Out In Pubs’ Guide just published.
Of the thirty-two establishments listed, twenty-five are in the Republic of Ireland and seven are in Northern Ireland.
In overall terms, County Down leads the way with six listings followed by Cork with five, Clare with four and Kildare with three. Dublin, Galway and Mayo each received two listings with Antrim, Kerry, Leitrim, Louth, Sligo, Tipperary, Wexford and Wicklow each having one listing.
Billy Andy’s at Mounthill, near Larne.
Morrissey’s, Doonbeg, Vaughan’s Anchor Inn, Liscannor, Wild Honey Inn, Lisdoonvarna and Linnane’s Lobster Bar, New Quay.
Mary Ann’s, Castletownshend, Poacher’s Inn, Bandon, Deasy’s, Clonakilty, Cronin’s, Crosshaven and Toddies at The Bulman, Kinsale.
Pheasant, Annahilt, Poacher’s Pocket, Comber, Parson’s Nose and Plough Inn, both in Hillsborough, Pier 36, Donaghadee and Balloo House, Killinchy.
Old Spot and Chop House, Ballsbridge.
Moran’s Oyster Cottage, Kilcolgan and O’Dowd’s, Roundstone.
O’Neill’s Seafood Bar, Caherciveen.
Harte’s, Ballymore Inn, Ballymore Eustace, and Fallon’s, Kilcullen.
The Tavern, Murrisk, and Sheebeen, Westport.
Hargadons, Sligo Town.
Lobster Pot, Carne.
Byrne & Woods, Roundwood.
Wild Honey Inn in Lisdoonvarna and Toddies at The Bulman in Kinsale both retained an “Inspectors’ Favourites” commendation, described in the Guide as ‘establishments found to be particularly charming and which offer something extra special’.
Produced by leading tyre manufacturer Michelin – this year’s Guide recommends more than 500 pubs spread across England, Scotland, Wales and Ireland of which 38 are new entries and all of which are selected, first and foremost, for the standard of their food.
Noting that the quality of cooking in some of these pubs rivals that of restaurants, Guide editor Rebecca Burr (who also edits the famed Michelin Guide Great Britain & Ireland) commented that: “We are increasingly witnessing how pubs can provide a platform for young chefs to start their own businesses, and how inventive these chefs can be, particularly when it comes to the sourcing of their ingredients.”