Gearoid and Tara Lynch's restaurant is in an old stone building in a neatly landscaped garden which served as a post office until 1974 and, since then, has made an attractive and popular inn. Gearoid is a talented and very committed chef and, with Tara managing front of house, they make a good team - since their arrival here in 2002 they have earned a reputation for fine food and genuine hospitality that has made the Olde Post a destination for foodie breaks.
An unusual aspect of the Olde Post Inn is that Gearoid is coeliac and the author of a successful cookery book. 'My Gluten-Free Kitchen', so - while you certainly don't have to be on a restricted diet to relish a visit here - coeliac diners will feel especially well looked after. Gluten-free alternatives to all the baked treats are available, including breakfast, and staff are well informed.
There's a pleasant rural atmosphere about the place, with a bar with an open fire to enjoy your pre/post-prandial drinks and an old-world style throughout, with dark beams and simple wooden furniture - and a recently added extension to the restaurant has been achieved brilliantly, so it is hardly noticeable (except for the extra space and comfort).
But, comfortably rustic as it may seem (and all the more welcome following the recent rush to shiny modernism), that is far from the case in the kitchen, and the elegantly-appointed tables with crisp white linen and gleaming glasses give a hint of the culinary treats to come.
Gearoid's route to Cloverhill has included time in some fine establishments - at least one of which you still may find referenced here, in a longtime favourite dish: 'Le Coq Hardi' chicken breast (stuffed with potato, apple, bacon & herbs, wrapped in bacon and served with an Irish whiskey sauce).
His classical training is very evident in the deep flavours and finesse seen in every dish, but the repertoire is constantly evolving and includes a nicely balanced choice of traditional dishes (most noticeably on their excellent Sunday Lunch menu) and others showing contemporary influences. Desserts are especially good, so it pays to go easy on the preceding courses as portions are generous.
A committed Euro-Toques chef, Gearoid won the Euro Toques Young Baileys Chef of the year in 2000 and is a former Commissioner General of Euro-Toques Ireland. This speaks volumes for his commitment to careful sourcing of ingredients, thereby supporting local producers and showing respect for regional and seasonal foods - a philosophy which is abundantly clear to anyone reading the supplier list on one of his (invariably enticing) menus. Assisted by Head Chef, Gareth Galligan, his excellent cooking is made all the more enjoyable by the service given by Tara Lynch and her friendly, helpful local staff.
Cookery classes are also offered nearby at The Cookery Cottage (6 for hands-on cooking, 15 theatre style). See website for full details of courses offered (including gluten-free classes).
Accommodation
Comfortable and convenient for diners who don't wish to travel far from the dinner table, most of the seven en-suite rooms at the inn have full baths. While not especially large, they are regularly refurbished and residents relish the fact that the rooms are only yards from the fire in the cosy bar. And breakfast is another treat in store - so allow time to enjoy it.
