OUR FOOD STORY
Casual dining, in a relaxed atmosphere
The food at VL Restaurant can be categorised as casual dining in a relaxed atmosphere. The preferences of our guests are foremost in the selection of dishes.
MEAT
From lush pastures
Our meats are sourced away from Lahinch as the local farming pattern is not given to finishing and fattening, which is performed better on lusher pastures in the Golden Vale and the Midlands of Ireland.
On this front, Garreth Quinlivan rears wonderful Wagyu and the O’Connor family from Limerick have been butchers and farmers for many generations now and they supply our Angus Fillet Beef, Sirloin and Lamb. We go to Kildare for Duck where Billy Gray’s Feighcullen Farm has been rearing and butchering quality product for many years. Billy sends excellent duck directly to us each week
Garreth Quinlivan
Waygu
Feighcullen Farm
Duck
O’Connor Family
Angus Fillet Beef, Sirloin and Lamb
FISH
Prepared to bring delight to your palette
Prime Fish Supplies are in high demand always and we try our best to obtain variety. Haddock for the Fish and Chips, Halibut, Monkfish and Black Sole are staple items. Fresh Crab meat is a delight as is the Smoked Salmon produced in the Burren. We source our Fish supplies from C.S. Fish in Doonbeg, and from Galway.
We try our best to source what is native and freshly available on the day. Ireland’s fishing industry story increasingly means however, that some Tourist fish are appearing on the menu more regularly! Regardless of origin, the fish will be fresh as possible and prepared to bring delight to your palate.
CHEESE
From the Garvey Family in Inagh
Our cousins, the Garvey family produce the wonderful St Tola’s goats cheese nearby in Inagh.
SUPPLIERS
Specialist fine ingredient suppliers
We have specialist fine ingredient suppliers such as Redmonds Fine Foods, La Rousse and Sysco Foods. Fresh Vegetables are sourced locally by Maria each morning. Trips to the local markets are made often for garnishes and other produce. Our Sourdough and Foccacia breads are all baked by a wonderful (local) Italian man called Leonardo Lapietra. Brown bread, Scones and Banana are baked here daily and we are always delighted to share that recipe.
JOIN US
The dining experience
Dining preferences are changing a lot these days. We have reflected this in our menus with lots of A La carte items so that you can make your meal as light or as extensive as you wish. We have three wonderful Salads on the menu. We include popular items such as a Fish and Chips and wagyu Beef Burger along with staples such as Black Sole, Halibut, Duck, Pork, Steak etc. A modest wine list accompanies our menu with wines chosen by Michael in conjunction with our suppliers, Tindall Wines, Febvre, Caubet Wines, Longueville Wines and JN Wines.
MEET THE CHEFF
Meet the chef
Pawel Gasiorowski
Pawel Gaisorowski is the man responsible for creativity. Pawel hails from Poland and has mastered his craft in some of the finest Restaurants across Europe. Here in Ireland, Aidan McGrath (Wild Honey Inn etc.) trained Pawel into the ways of fine dining for the Irish palate. Pawel has spent time at Sheen Falls Lodge, Doonbeg Resort and many winter Stage periods in European Restaurants.
Pawel has a passion for experimenting with ingredients. He has a keen eye for adapting to trends. You will find Pawel always reading the latest culinary edition and following the myriad of top chefs worlwide to see what is happening in food! Meeting the expectations of a refined palate is top of the agenda in Pawel’s kitchen. Pawel keeps up to date with trends and new products. He is always tasting and experimenting and taking stock of what is popular across Europe and beyond. In his free time he likes to visit small artisan suppliers and discover new foods.
A passion for experimenting with ingredients
