While the informal dining ambience makes dinner at Wild Honey Inn relaxed and easy,
we take our food and ingredients seriously. Chef and Co-Owner Aidan has been cooking for many years and has developed his own unique style. Based on the French classical genre, using local and Irish produce, Aidan describes his cooking as Bistronomy – a lighter style of cooking or ‘refined bistro cooking’.
Aidan’s cooking is directly influenced by where he lives - the beauty of The Burren, the Karst, barren landscape, the rugged wild Atlantic coast and its jagged rocky islands. The abundance and richness of the wild, raw ingredients that are found in this region are pure and perfect as nature intended.
With ‘Ireland’s Natural Larder’ at his fingertips, Aidan creates rustic dishes that are layered with flavours and seem to echo the location of wild Irish sky, Atlantic seascape, fresh air and open countryside.
Every Wild Honey Inn dish reflects our commitment to keeping time with the rhythm of nature. We use only ingredients from a single-source and produced on The Burren wherever possible – a philosophy we have always followed. We are committed to building our food around the seasons and so the time of year, weather and availability will always determine what’s on our menu.
‘From the Land’ ingredients include organic salad greens and vegetables, freshly-picked summer berries, wild seasonal game, pheasant, duck, venison, pigeon from our game dealer Eamonn Giblin, Scarrif East Co.Clare.
‘From the Sea’ ingredients are wild fish, shellfish and crustaceans from our fishmonger Charlie and Cathal Sexton of C.S. Fish, Doonbeg as well as organically-farmed salmon from Clare Island.
We are proud to have long-standing relationships with an impressive list of local and national purveyors:
Because we work with seasonal produce, our menu is always evolving.
We change our daily menu each evening before we open for dinner.
The wine and beverage list at Wild Honey Inn echoes the ethos of the food. We offer an impressive range of wines – with a good mix of traditional favourites as well as new world varieties. Many are served by the glass.
We also have a good selection of draught and hand crafted beers, as well as an excellent choice of Irish and Scotch whiskies. Wherever possible, we favour smaller wineries, some with an Irish connection, as well as micro-breweries which produce their products in a responsible, sustainable way.
N.B. Menus and wine list are samples only, content and pricing subject to change.
— Aidan McGrath
Over the years, Wild Honey Inn has earned a reputation as one of the finest food destinations in Ireland. Our impressive catalogue of awards and prestigious accolades is testament to this :
Wild Honey Inn is open for dinner Tuesday to Saturday from 6pm to 9pm.
Bank Holiday Weekends: Open Sunday 6pm to 9pm - Closed Tuesdays after the Bank Holiday.
Guests of the Inn can reserve tables for dinner when booking or just let us know before you arrive.
For all other diners booking is essential. Our restaurant is small and tables are limited. There is no children menu - we do not accommodate children under 12 years.
For more information call 065-707-4300 and press (2) - the dining option. Please note we are unable to respond to dining enquiries by email. No social media enquiries for dining please.
We are open annually from March to end of October. During the months of October, March and April, our opening hours are restricted. Our voice message service will give you details of the current opening times. The Inn is closed during the months of November, December, January and February.