Lucinda O'Sullivan's Ireland

About The Restaurant

Part of the Wild Atlantic Way, Dingle is a spectacularly colourful vibrant town on the Dingle peninsula, jutting out into the waters of the Atlantic Ocean. It was made famous in the 1970’s when David Lean’s famous movie Ryan’s Daughter was filmed there, and since then has attracted visitors from all over the world. 

With its vibrant colourful streets, bustling with activity and fun amid a myriad of boutiques, pubs and restaurants, it is now also a popular foodie destination, holding the Dingle Food Festival in October each year. 

Believed to be the oldest pub in Dingle, the historic Lord Baker’s on Main Street was originally  established way back in 1890 by Tom Baker as a hub trading in wine and spirits, tea, flour, wool and farm supplies, also catering for weddings receptions etc. Known as a popular businessman and colourful orator, he was elected in his day to the Kerry County Council before later going on to a career as a successful auctioneer, as well as being appointed Director of the Tralee-Dingle railway. Highly respected in the area, the locals affectionately referred to him as Lord Baker.

Today, the premises still bears his name, although it’s been owned now for many years by the very welcoming Moriarty family. It has proved on enduringly popular hotspot over the years, eventually becoming an award-winning seafood restaurant as well.

The interior is warm and inviting with that classic olde world feel, from the wooden furnishings and bar to the rough exposed old-school brickwork. There’s an open fire for colder months, and the restaurant element of the pub extends out into a bright modern conservatory area with lovely garden views, perfect for summer dining.

To start, expect the likes of fresh Dingle Bay smoke salmon with capers and salad; a half dozen Croman oysters on ice with lemon; a half dozen Dingle Bay crab claws in garlic butter; or maybe some baked stuffed mushrooms in a garlic cream sauce. All appetizers are served with their award-winning homemade brown bread.

For the mains, think fishy delights like fresh lobster (when available) boiled or grilled with lemon or garlic butter; or maybe oven baked wild Atlantic salmon with a lemon cream sauce. Coming back to shore, there’s plenty too to sink your teeth into with dishes like rack of Kerry lamb served with a red wine sauce; breast of chicken with herb stuffing and mushroom sauce; or perhaps a prime sirloin steak served with a pepper sauce.

For dessert, indulge in rich slice of Baileys cheesecake with raspberry sauce, some sticky toffee pudding with butterscotch or even a good old Eton Mess.

Map

Enquire

Send to a friend

Member Comments

Please log in to add a comment. Click here to log in or sign up