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OUR LATEST GREAT PLACE TO EAT - THE OLDE POST INN

OUR LATEST GREAT PLACE TO EAT - THE OLDE POST INN

Thursday 14 February 2013

There is a sweet little Auberge de Terroir in Normandy with a half dozen bedrooms, which we discovered a few years ago, where Monsieur is a superb chef and Madame is front of house. Arriving in to the dining room one evening, we noticed a couple already well ensconced at a table with their French Poodle. Madame told us they had been there since lunchtime. Apparently, they were regulars from Paris and they spent each day of their stay sitting at the dining table, with dog patiently at their feet, from lunchtime onwards, waiting for the next of Monsieur’s delicious dinners.

I could just see this sort of thing happening at The Olde Post Inn, where Gearoid's food is so delicious and the ambiance so delightful that you would sit around all day, if you could waiting, for the next delicious meal to be served up.  On first opening, a dozen or so years ago, Gearoid and Tara Lynch immediately attracted a very loyal and regular clientele of foodies who travel regularly to their delightful Olde Post Inn in eager anticipation of cracking food and hospitality. Another great attraction is that you can also stay the night there for they have six delightful bedrooms at the Olde Post Inn with wonderful views over the gardens.

Gearoid is a Eurotoque chef with a top notch pedigree and his cooking bears strong classical French influences with eclectic contemporary twists.  Beautifully presented, you will never be disappointed here.   I very much like his food pairings such as a starter of scallops with cauliflower puree and coral cream.  Delicious Corleggy goat’s cheese has feather light Kataiffi pastry, beetroot, guacamole and toasted seeds, whilst Clare Island Salmon is given a Swedish twist, being Gravalax style with dill mayonnaise, Carlingford crab cake and organic leaves. Tamworth bacon comes as a bacon and cabbage terrine with a leek cream, whilst superb Dublin Bay prawns are wrapped in Kataiffi pastry and served with red onion marmalade and mango