The Vaughan family's traditional bar has great character, with open fires and lots of memorabilia - it is a former GCGuides Pub of the Year and it's just the place for some seriously good seafood at fair prices, either in the bar or in the elegantly-appointed restaurant at the back, which has a fascinating aquarium feature.
Although famed locally for their seafood platters (and they are fantastic), there's much more to the menu than that. A long established reputation for outstanding food has been built up in recent years by Denis Vaughan, who is an exceptionally talented and creative chef. He has moved to their newer establishment in Liscannor, Vaughans on the Prom (see entry), but the kitchen here is now in the very capable hands of his son James, who maintains the tradition of excellence. Everything is cooked to order and patience is quite reasonably requested on this score, as it gets very busy and everything really is fresh - they offer about twenty varieties of fish, and the menu may even be changed in mid-stream because there's something new coming up off the boats.
The Vaughan family's philosophy is to use as much local produce as possible, and for all fish to be fresh and from Irish waters; fish is bought whole and processed on site in order to have greater control over quality - and they use as many native species as possible, on both lunch and dinner menus.
However, you don't have to eat seafood to eat well here - vegetarian options are offered, also game in season, and they do excellent steaks too, along with many other good meat dishes including imaginative variations on roast lamb or beef (supplied by Donald Russell) - and you can have sautéed foie gras with any of the meat dishes if you wish.
The cooking has finesse,combining old-fashioned generosity with some contemporary (and, on the evening menu especially, sophisticated) twists: butter-poached Liscannor Bay Lobster, for example, may be served with crispy skin 14-hour suckling pig with peas, samphire and bisque, a mixture of traditional Irish ingredients and current cooking styles.
Great dedication and attention to detail is seen in every dish, including the home made desserts, and breads; even the humble burger is lifted to new heights here, and is served with a homemade bun and chips.
Vaughan's is understandably very popular and they don't take bookings, so get there early - lunch time (when some more casual dishes, like open sandwiches, are also offered) might be worth a gamble but, if you want to have a reasonably quiet dinner without a long wait, arrive before seven o'clock.
Outstanding cooking is matched by excellent service - and, while food cf this quality can never be cheap, it's great value too.
An interesting wine list offers a dozen or so house wines, and something for every budget and occasion.
* Accommodation is also available, in hotel standard en-suite rooms; ‘Wine Dine & Stay’ packages are offered.
Also at: In 2021 Denis Vaughan opened a second seafood restaurant, Vaughans on the Prom, in the former Looney's premises on the front at Lahinch, which is also home to their new 'Cow to cone' ice cream parlour, Spooney's.
