Taste the Difference Real Makes
There’s no doubt that what sets Sheedy’s apart from other boutique hotels is our exceptionally high standard of food. Dishes prepared with fine locally-sourced ingredients – and whether you’re a keen foodie or simply appreciate beautifully-prepared food made with the freshest of ingredients – you’re in for a treat.
And some time make the time to drive out west Into County Clare…And catch the heart off guard and blow it open
From ‘Post Script’ by Seamus Heaney
Sheedy’s has built its name by ‘keeping it real’ and when compiling his menus of classic French dishes, chef John insists on the highest quality, authentic provenance and seasonal freshness.
From field to shore, dairy to butchers, Sheedy’s food store is the rich bounty of home grown, locally-sourced and artisanally-prepared foods found in the area. John ’s ‘extended family’ is the network of farmers, fishermen, crofters, foragers and artisans who supply his kitchen. All work together as part of The Burren and Cliffs of Moher Geopark and all are proud of and passionate about their rural community and the work they do. But this sustainable approach to food preparation is nothing new to Sheedy’s: John has been using local suppliers for more than 30 years, from the day he ordered his first goat’s cheese from a local craftsman. Defined by freshness, authenticity and integrity, this well-established tradition is evident in every bite of his fine, handcrafted food. Whether you’re sitting down to a fine Irish breakfast of Tipperary artisanal sausages and rashers with farm eggs, or savouring a fine cheese with your after-dinner Port, you can taste the difference real makes.
- John uses fresh ingredients – herbs and vegetables – from his extensive kitchen garden at the hotel.
- Fresh fish from Doolin and lamb from Bernard Roughan are delivered daily to the hotel.
- John makes his own jams, marmalades and breads – and our organic porridge is prepared with Irish Whiskey or Baileys, or with cream and brown sugar. There’s simply no better breakfast.
Relax in the Bar
Relax by the fire and choose from our wide range of Artisan Gins & Craft Beers. After dinner enjoy selecting from our well stocked whiskey range!
During your stay at Sheedy’s, be sure to experience some of John’s signature dishes. His Roast Rack of Burren Lamb served with Slow Cooked Lamb Belly, Fresh Spinach and Lamb Gravy are a must, followed by his famous Lemon Posset with fresh fruit.
The Best of Breakfasts
Set yourself up for a day of exploring with one of Sheedy’s famous breakfasts – the heart of our country experience. Warm the soul with our freshly-made organic porridge, served with Baileys. It’s sheer heaven. Then taste pure Irish hospitality with a full Irish breakfast – with every delight from the freshest, organic farm eggs to locally-sourced, artisanal pork sausages.
A Personal Approach
If you’re looking for an experience that isn’t the impersonal, franchised hotel of today – make Sheedy’s your choice.
The Restaurant is open from 7pm to 8.30pm.
Restaurant is closed on Sunday evenings May to September. For April Opening Hours, contact 353-65-7074026 or mail firstname.lastname@example.org
As it is a small Restaurant, a reservation is advisable. Contact us today.
Accolades and Awards
2 AA Rosettes – consistently received annually for 15 years.
Georgina Campbell Award for Best Breakfast in Munster.
Tripadvisor Traveller’s Choice Award for 2013.
Tripadvisor Traveller’s Choice Award for 2015.
Listed in Top 25 Small Hotels in Ireland.
Eco Label from Green Hospitality Ireland for commitment to ‘going green’.
Listed in the ‘All the best places to eat’ McKennas’ Guide.
Listed in the Georgina Campbell Guide – the very best places to eat, drink and stay.
First Place for Service Award from Manor House Hotels.
Stayed for a 2-night break recently and was completely wowed by the quality and attention to detail here. This is an under sung gem in the North Clare hospitality scene: I had eaten here and loved it a couple of times but really when you stay, you get the full package – John’s amazing cooking…
Noirin T, Dublin