The Cook & Gardener at Rathmullan House counts many blessings as far as dining is concerned. Quality, consistency and innovation have been the hallmarks of their head chef in the kitchen.

The walled garden provides the kitchen with fresh fruit, vegetables and herbs. Their seaside setting delights with fresh local fish, seaweed and seafood, while rich local farmland produces specialities like Rathmullan lamb, John Hamilton’s free range pork and Pat O’Doherty’s black and white pudding.

They are also keen supporters of the ‘Slow Food’ movement.