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Blairs Inn

Contact Information

Blairs Inn
John Blair & Duncan Blair
Cloghroe, Blarney,
Co.Cork

Telephone: +353(0)21 4381470
Email: blair@eircom.net
Web: blairsinn.ie

When it comes to Blairs Inn at Cloghroe, just outside Blarney in Co. Cork, it has it all in spades. It is the quintessential Gastropub at its best, loaded with atmosphere, and se...

Blairs Inn
  • Blairs Inn
  • Blairs Inn
  • Blairs Inn
  • Blairs Inn

How to get there

Take the R579 out of Cork. Blairs Inn is past the turnoff for Blarney.

Good to know

Opening Hours:
All Year
12 Noon - 12 Midnight
Cuisine: Modern Irish
Bar Menu:
12.30-15.45
Lunch:
Mains €11.50-€16.95
From 16.00
Classic Menu:
Mains: €19.95- €25
Children’s Menu: Yes
Number of Covers:
Restaurant 45/Bar 60
Wheelchair Facilities: Yes
Credit Cards: Yes

About The Restaurant

When it comes to Blairs Inn at Cloghroe, just outside Blarney in Co. Cork, it has it all in spades. It is the quintessential Gastropub at its best, loaded with atmosphere, and set in very picturesque surroundings. The bar is brilliant. Here you will always meet and enjoy plenty of local colour which, for us, always makes a place. You can dine in the bar pretty well most of the day with lunch running from 12.30 to 3.45pm with the evening bar menu then kicking in at 4 p.m. so this gives great flexibility, and true customer service. The restaurant then opens also for dinner at 6 p.m. In summer it is nice too to eat outside in the garden which is bounded by the Owenageara, the “Sheep River”, where you might see the summer trout rising. Richard too is the one with green fingers in the family and loves the garden and producing all the summer colour by way of window boxes and floral displays.

 

Owned and run by the Blair family, John, Anne, and their sons Duncan and Richard, it is an extremely welcoming and friendly ‘house’. Food is a serious issue for the Blairs, and son Duncan, a Ballymaloe trained chef, works alongside Herve Rembourg, the Head Chef. Local and seasonal produce is very much on the menu with Herve and Duncan who are very serious about their sourcing the best produce to reflect their area and cuisine. Shellfish and fish come from Kenmare, wonderful Angus steaks from Co. Cork, O’Flynn’s the butchers from Cork also supply their wonderful sausages, whilst artisan cheeses include Ardrahan, made nearby in Kanturk, St. Tola goat cheese from Inagh, just south of the Burren, in Co. Clare, and Irish Brie from Five Mile Town creamery.

 

The the bar is run by Richard and the food here reflects many comforting dishes we all love so much, such as their traditional Shepherd’s pie served with a side salad. Succulent shank of lamb falls off the bone and is served on basil mash with red currant and rosemary jus, whilst a gratin of seafood has fresh crab, mussels and Atlantic salmon in a white wine and leek sauce topped with melted cheese. Silverside of corned beef is there too with champ and cabbage and parsley sauce – and you don’t see that very often. A great 10oz rib eye steak comes with sauteed onions, potato wedges, and garlic butter or black pepper sauce, and they also do a fab chunky cod and mussel chowder as well as a lovely warm tartlet of St. Tola Goat’s cheese with smoked salmon and creamed leeks which they serve with their own fab brown bread.

 

The Snug and Pantry restaurant menu too offers great variety. Kick off maybe with fresh whole Dublin Bay Prawns tossed in garlic butter, or a scrumptious hearty Clonakilty black pudding and potato bake with an apple cider compote. Fresh mussels from Cromane in West Kerry are poached in a white wine and garlic cream sauce – have them as a starter in the restaurant or a main in the bar. As well as their great steaks, as mentioned, there is lots of fish. John Dory is pan fried and served on roasted Mediterranean vegetables with a lemon and thyme beurre blanc whilst monkfish medallions are marinated in lemon and Cajun spices and served with a tomato and chilli salsa. My favourite old style honey roast duck comes with a traditional potato and herb stuffing and comes with a luscious Grand Marnier and orange sauce.

Leave room for puds – traditional bread and butter pudding with cinnamon custard, warm chocolate gateau, cheesecake with a fruit coulis, or maybe a nice selection of Irish farm cheeses. One way or another you will leave Blairs Inn with a spring in your step – and you won’t be hungry - there's warmth and heart at this Great Place to Eat.

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