Located opposite ancient Ballintubber Abbey, Corleys Abbey Lodge is a true gem of a place and well worth seeking out. It is the essence of the Irish pub, serving excellent food at exceptionally reasonable prices in a lovely traditional setting, with the warmest welcome west of the Shannon.
A nurse by trade, Hugh Corley returned from England to take over the family pub from his parents and has totally transformed it. He has maintained an authentic pub feel while introducing food, including breakfast at weekends, an excellent bakery range and even fresh flowers. It's a comfortable, unpretentious place which is nicely appointed but all the better for having evolved rather than being put together by a designer. The atmosphere is lovely and there's a very nice inclusive feeling - if there's big match on TV, for instance, there will be loads of interaction and updates from the servers etc, which everyone enjoys. Whether locals, tourists, visitors or pilgrims, all are welcome here.
Arriving guests are quickly brought to a table, where menus, water and outstanding homemade brown bread are promptly produced. There are three menus - breakfast, lunch and dinner - and they include vegetarian/vegan options and several fish dishes, but meat dishes are in the majority and there is always a roast of the day, which is a big seller. No provenance is listed but the cooking is good and very tasty, so the quality of ingredients is obvious. Nothing too unusual but everything is just as it should be - and friendly young staff who know the menu are happy to answer any queries.
Expect delicious and attractively presented renditions of old favouries - starters like retro Deep Fried Brie with Cumberland Sauce, perhaps, or Blue Cheese, Pear and Mixed Nut Salad - and robust main courses. Grilled Ribeye of Irish Beef with Stuffed Portobello Mushroom and Baked Vine Tomatoes will delight steak lovers, and succulent Slow Braised Lamb Shank on a bed of Champ with a Red Wine Jus is equally excellent. Generous sides come as standard - a superb cheesy potato gratin, French fries, mashed spud with chive and a very nice veg mix (perhaps including perfectly cooked cabbage). All very satisfying dishes which deliver more than the menu promises. Desserts (all c.€6.50) may be too much to contemplate after such generous mains, but could include sherry trifle (tempting, but a hard one for the kitchen as we all have our favourite recipe), or you could get something like a brownie boxed up to take away.
At weekends, don’t miss the outstanding home baking and gorgeous bunches of fresh flowers in season that are on sale.
Definitely more than your average pub - and great value too.
