Lucinda O'Sullivan's Ireland

About The Restaurant

To be a succesful restaurant or pub in the town of Dingle, Co.Kerry one has to be something pretty special. With 36 eateries and 50 pubs to be found within the town, it can be tough to compete. Of all of these, Lord Baker’s award winning restaurant and bar, is the oldest. The premises was origionally purchased by Tom Baker in 1890 whereupon it became a thriving hub which dealt in wines and spirits, tea, flour, wool and even farm supplies. Mr Baker went on to be a director of the Tralee-Dingle railway and, given the high regard he was held in locally, he was effectionately dubbed “Lord Baker”. Although its been the best part of a century since the good lord shuffled off this mortal coil, his establishment still bears his name and is now in the more than capable hands of John Moriarty who has insured its continued success in the modern day.

I’ve scarecly felt more at home than when I walked through the doors of Lord Baker’s. The atmosphere upon entering the bar is very much traditional Irish, with hardwood floors, a fireplace, rough stone walls and  a collection of Irish history and culture spread along the walls in the form of posters, paintings, photographs and various bits and pieces. The restaurant section begins in the bar, but leads out to a spacious conservatory section if one prefered a more fresh and airy environment in which to eat.

The food here is the sort we all love. Starters include things like a fresh crab and melon salad, fresh Dingle Bay smoked salmon with capers and salad, baked stuffed mushrooms and garlic cream sauce. Dingle Bay prawns can be had in a fab prawn cocktail with Marie Rose sauce, or in delicious garlic butter.  Chicken liver pate is with Cumberland sauce whilst fresh Cromane mussels are with garlic butter. On our last visit I went for the half dozen Cromane oysters on crushed ice with fresh lemon which were wonderful, whilst Brendan went straight for the Dingle Bay crab claws in garlic butter which he devoured.

Mains include dishes such as poached organic salmon with a lemon butter sauce, breast of chicken with herb stuffing and mushroom sauce, Baker’s fresh Dingle Bay seafood Mornay and even fresh lobster (when available) boiled or grilled and served with lemon or garlic butter. They also do superb sole on the bone with lemon butter and fresh brill with garlic cream sauce. Always the carnivore, himself chose the prime sirloin steak served with pepper sauce on the side. It would have been tough to take the smile from his face as he finished the last bite. I, on the other hand, went for the rack of Kerry mountain lamb served with a red wine sauce. Since I was a small child I have always loved lamb; so ,when its prepared well, it can really curry my favor. It was more than well prepared though, it was excellent.
A selection of delicious homemade deserts was to follow, insuring every last taste bud was satisfied.

There’s a reason that John Moriarty’s Lord Baker’s has been so succesful for so long, don’t miss out on your visit to Dingle.  

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