Legend has it the original owner of Scannell’s Pub used to open just for maintenance hours to keep the licence, and no-one could get in. In 2002, friends and business partners, Kevin O’Donovan and Shane Lowney took over Scannell’s and quickly turned it into a favourite much-loved pub – in a town of much-loved pubs.
Later came the food. It has had a succession of great local chefs take the helm over the years, and, now firmly open after an extended closure during the past two years, a new two-chef team is in the kitchen and knocking out fantastic tasting lunchtime fare.
Flagstone floors, a sweeping old bar, the hearth where a fire is always lit - even in the height of summer - quirky little features everywhere, and the best beer garden in Clonakilty – if not West Cork – are just some of the endearing features of this atmospheric pub that mark it out as a destination of choice for locals.
Lunch is served from Tuesday to Saturday and at peak hours is always busy with locals coming in for a restorative mid-day meal. The menu speaks to the old custom of having your main meal for lunch. Portions are generous; but it’s not just about having a feed, for this is food guided by great local food provenance, sound cooking, satisfying flavours, all designed to refuel for the day's work ahead.
There's a good range of ‘pub-grub’ favourites - steak sandwich, Thai red curry, fish and chips, chowder - but also delicious slow-cooked pulled pork Quesadilla with smoked cheddar cheese, organic leaves and sweet potato fries... Local producers on the menu range from “Haulie’s Beef” from the local craft butcher, to Ummera smoked duck, Clonakilty BlackPudding, Shannonvale Chicken (also from Clonakilty), and pork from Stauntons, while the batter for the fish and chips uses local Clonakilty Brewing beer.
In summer, everyone heads for the large garden, which is is covered with sails. It's a sun trap on bright days and, on cooler days and nights, powerful heaters provide comfort and warmth so you want to stay outside.
And then, in winter, there is no better place to be than welcomed into the warmth of Scannell’s, sit beside the fire with a pint of Guinness, a bowl of chowder and fresh brown bread, and trade news with Kevin and Shane.
