Just Ask Restaurant of the Month for September - Gorman's Clifftop House & Restaurant

The “Just Ask!” Restaurant of the Month winner for September is Gorman's Clifftop House & Restaurant, Dingle Peninsula, Co Kerry

Beautifully situated near Smerwick Harbour on the Slea Head scenic drive and Dingle Way walking route, Sile and Vincent Gorman’s guesthouse is, as they say themselves "just a great place to relax and unwind".

It’s a lovely place to stay, at any time of year, and the Gormans are knowledgeable and helpful hosts, advising guests on everything they need to know in the area – even lending a guide book and ordnance survey map to everyone during their stay.

But Gorman's is not just a great place to be based when exploring this stunningly beautiful and interesting area, it’s also a great food destination.

Residents get a treat that would set you up for the day every morning for a start, when an excellent buffet is served, with hot dishes cooked to order, and then there are delicious dinners to look forward to in the evening.

The restaurant is open to non-residents, which gives it a bit of a buzz and, with large windows commanding superb sea views, it is a wonderful place to enjoy Vincent Gorman’s good cooking.

Although the menu isn’t long, it gives a good choice for a small restaurant perched on a clifftop on the far western tip of Ireland - and, more importantly, it is a menu with heart, which introduces guests to the life of the area through the local foods.

And some of those foods are very local indeed – the Gormans have developed their own organic garden, which is quite an achievement in this location, and it supplies the kitchen with salads, seasonal vegetables and some fruit.

Most other produce has little further to travel, with a great range of fish and seafood coming just up the road from Dingle town (and some from small harbours closer by), and the local black pudding from the famous butchers Ashes in Annascaul.

Beef comes from a little further afield as Vincent seeks it out especially from The Irish Hereford Prime, marketing group of The Irish Hereford Breeders Society, but lamb will be the local Kerry mountain lamb, known for its leanness and the special, slightly salty, herbal flavour that it gets from grazing on the cliffs and mountains beside the sea.

The cooking is excellent, and all the little extras are homemade too – breads and potato cakes, for example, and the green tomato chutney that’s served with the Irish farmhouse cheeses.

This a very satisfying place to visit and guests get a lot of enjoyment from Vincent and Sile’s hospitality and the pleasure that they take in introducing people to the area, and showcasing its delicious foods.

SAMPLE MENUS

Tigh Ui Ghormain
4 Star Country House & Restaurant
Glaise Bheag, Ballydavid,
Dingle Peninsula, Co Kerry

Fine Dining In Spectacular Surroundings 15 mins From Dingle

MENU - BIA CHLAR

Dinner €37.50- 2 courses €29.50

Reservations: 066 915 5162

Member of:-
Good Food Ireland
Seafood Circle
Bridgestone Good Food Guide
And More.............

Le Tosnu - Starters

Carrot and Courgette Soup

Sunflower Seed and Cashew Nut Paté With Avocado and Oat cakes, Leaves from our Garden

Annascaul Black Pudding, Traditional Potato Cakes Glazed Apples & Grainy Mustard Sauce

Locally smoked Organic Irish Salmon, Tossed Salad Leaves and Horseradish Cream

Tipperary Brie Toasties With Tossed Salad Leave Balsamic Vinaigrette


Pnomh Chursa - Main Course

Striploin of Prime Irish Hereford Steak, Mushroom & Brandy Sauce

Gorman's Dingle Bay Prawns Stir fried with small pieces of vegetables, herbs and garlic to flavour, white wine reduced into the sauce and a touch of cream to finish.

Duo of Fresh Organic Irish Salmon and Monk (or make it a trio and add some Prawns), Dill Cream Sauce

Chicken Tagine, Preserved Lemons and Green Olives, Cous Cous and Side Salad

Baked Stuffed Portabello Mushrooms with Peppers and Cous Cous Side Salad and New Potatoes


Milseoga - Desserts

Rhubarb and Walnut Crumble Vanilla Ice Cream and Whipped Cream

Vanilla Panna Cotta Toffee Sauce and Shortbread Biscuit

Hazelnut and Blueberry Tart Orange Sauce

Chocolate Nemesis Raspberry Sauce and Chocolate Ice Cream

Irish Farmhouse Cheeses Homemade Green Tomato Chutney and Oatcakes


Pot of Organic, Fair-trade Coffee €2.75
French Press

Pot of Organic Fair-trade Tea / Herbal Teas €2.25

Irish, Bailey's or Calypso Coffee € 5.75

Glass Of LVB Port €6.50 Glass of Tawny Port € 8.50

Glass Of Dessert Wine - Montbazillac - € 8.50

Suppliers:

• Cooleeney Tipperary Brie from Jim and Breda Maher
• Gorman's Own Sunflower Seed and Cashew Nut Pate
• Soup Homemade on the premises
• Black Pudding From Ashes in Annascaul
• Potato Cakes Homemade on the premises
• Salad Leaves, Rhubarb and Beetroot from our Garden
• Organic Irish Salmon from de Brun lasc Teo, Dingle.
• Steaks from The Irish Hereford Prime, marketing group of The Irish Hereford Breeders Society
• Prawns from de Brún lasc Teo. Dingle
• Fresh Monk Fish from Ó Cathain Teo. Dingle.
• Salmon farmed Irish Organic Salmon from Ó Catháin Teo,
• Free Range Irish Chicken Breasts - Dunnes Stores

JUST ASK' Scheme Sponsored By Bord Bia
All Food Prepared Freshly in our kitchen.
Salad and Veg from our Garden
Homemade Breads, Cakes and Desserts
Local fish and seafood, Irish Hereford Beef, Kerry Lamb.
Annascaul Black Pudding, Lispole Eggs, Dingle Peninsula Cheese.......
Organic and Fair Trade Wines/Teas and Coffees
'LET'S ALL ASK'


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VIEW ALL JUST ASK RESTAURANT OF THE MONTH WINNERS

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“Just Ask!” is a public awareness campaign that aims to encourage consumers when eating out to look for information on where the food (particularly meat) on their plate comes from, and encourages chefs to provide this information on their menus. The programme supports both large and smaller artisan suppliers, encouraging both Irish diners and visitors from abroad to support restaurants that are in turn supporting their suppliers.

Here at Georgina Campbell Guides we have always been avid supporters of the ‘eat local’ concept, and we always enjoy reading menus that have a real sense of place. The dining experience is greatly enriched by knowing that the food on your plate is inspired by the produce and traditions of the area, and sourced nearby – and we would love to see more chefs sharing that precious information with their guests. 

If you are a visitor to the area, learning a little about local food and the people who produce it adds a special extra dimension to the visit – and, for residents, it reinforces a natural pride in the good things of their locality and makes a meal all the more enjoyable.

So, we are delighted by the high standard of menus that continue to be submitted for our ' “Just Ask!” Restaurant of the Month Competition', menus that really speak of the best of Irish foods – and the dedication of both the people who make them, and the chefs who select them to create wonderful dishes with real Irish flavour for our enjoyment.