The Cooley mountains make an impressive backdrop to Hannah Byrne’s unusual café and retail operation at Strandfield House, just outside Dundalk. The driveway leading up to the house arrives into a farmyard that’s choc-a-bloc with colourful plants and shrubs - big ornamental urns catch the eye and gaily coloured flowers and plants spill out over an old free-standing bath.
This quirky theme continues inside the long, low building that houses the shop and café. The first of the two dining areas has a tiled floor, brick walls, a grandfather clock and a wood-burning stove; the kitchen and service counter is in a second room with a partally glazed roof, providing a light and airy space.
Large windows overlook the yard while the glazed end wall allows a view of the mountains. Gone are the comfortable sofas and rattan armchairs, but large wooden tables and chairs, a free-standing wood burner and pizza oven add a modern touch to this appealing room.
Outside, plants thriving in old Belfast sinks decorate an outdoor area with spectacular views of the sweeping mountains and surrounding fields.
The menu is short but delicious. Completely vegetarian (although you probably wouldn't notice that), it focuses on supporting small farms and local ingredients - free-range eggs from their own hens, milk from a nearby farm and homemade jams from local jam-makers, Corderry.
Breakfast, soups, sandwiches, scones and pastries are on offer, but with a twist. Porridge comes with fruits and honey, French toast is doused with yoghurt, walnuts and seasonal fruits, while an unusual cranberry and orange scone is the perfect partner for good coffee.
The sandwiches offered go beyond the usual - organic St Tola goat’s cheese with roasted fruits or Brie and red grapes - and home grown herbs, vegetables and fruit are used in season. Pizzas come on sourdough – The Egg offers egg, mozzarella, rocket and red onion while The Saint has kale, mushroom, Hegerty cheddar and Parmesan.
The shop is sure to tempt, with items not often seen elsewhere on sale including home grown garlic in season, the local Dunany flour, Corderry jam, homemade relishes and their own bread - and there’s an in-house florist too.
Prices are premium - but the food quality is high and it is a quirky and interesting place to visit.
