‘The Mill’ Restaurant At Farringtons

Irish, In Season & With Love !

In opening the restaurant, we wanted to cook food that excites us. Irish is a key theme and as much as possible we are sourcing locally. Thanks to our organic farm on site, we are able (in season) to harvest the same day as we cook. Our beef comes from Trevor Harris in Donadea who is a renowned biodynamic farmer. Cooking with the seasons is very important to us, from the first sprouting broccoli in February, our salad coming on stream in April, tomatoes, courgettes & spinach in July, cos lettuce, spring onions, beetroot in August, then broccoli, cauliflower & game in winter. And finally, with love ! – We will wherever practical, go that extra mile, making our sauces & dressings from stock, our own goats cheese, butter and more. Follow us on social media to see all of this happening locally, in season and with love !