Lucinda O'Sullivan's Ireland

About The Restaurant

The Mills Inn at Ballyvourney might well have been a recognised place since 1755 to break one’s journey on the main road between Cork and Killarney but I am afraid the O’Sullivan’s being Dubs only discovered its pleasures in 2008!! We were en route from East Cork to Kerry and sorely in need of sustenance when we spotted The Mills Inn in the shadow of the Old Mill and both thought “gosh, that looks a really attractive place”. It was, and we were even happier on departure having had excellent food and service. Of course, when we mentioned it to our Cork friends, they all said, “sure that is a great place to eat” and so it is now one of my Great Places to Eat in Ireland. A family owned business, The Mills Inn has had a major refurbishment and offers not only cracking food but accommodation in very smart bedrooms. They are in the heart of the Cork Gaeltacht and have life Traditional Irish music on many nights particularly at the weekends. Sean O’Riada, Ireland’s most famous composer, was born in Ballyvourney – who will ever forget his haunting Mise Eire. Casual food and lunchtime specials are available pretty well all day – we had trencherman portions of delicious roast beef on our first visit. Their Piseog Restaurant is a very attractive and comfortable place. The menu covers a wide spectrum of popular food to suit all palates – and you won’t leave hungry! Starters include a Seafood Platter of Dingle Bay crabmeat, prawns, and smoked salmon with a Marie Rose dressing. Prawns from Dingle are also available as a Prawn Cocktail or Tempura style with a sweet chilli and soya dressing. The ever popular goat’s cheese comes on brioche whilst nuggets of French Brie are golden fried served with a wild berry and rhubarb fool, tossed greens and a Balsamic reduction. You can also have Caesar Salad, Seafood Chowder and chicken liver and wild mushroom pate to name but a few. Mains too offers a wide selection including hand cut 100% Hereford Beef Steaks – Sirloin or Fillet – sauteedwith mushrooms and onions and a choice of Brandy & Peppercorn sauce or garlic butter and topped with crispy onion rings and fries. They do delicious duck on a citrus cous cous; a pesto crusted trio of lamb cutlets on a bed of colcannon mash with a redcurrant jus; and hand boned Irish supreme of chicken on a wild mushroom risotto with a garlic and cream sauce. Fish is there too, the menu of course changes, but it might be salmon on a crab risotto with a saffron cream sauce or maybe, one of my favourite fishes, hake with a pesto champ, sautee leek, and an avocado and roast red pepper salsa. They also do pasta dishes and scampi, and fish n chips at The Mills Inn. A new addition since my visit is their Gift Shop and Food Hall. Take a look.

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