‘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 !

We are delighted to be opening our new restaurant indoors.

We are building a new restaurant, wine bar & brewery and are operating in a temporary space until February. However it is a very exciting ‘chef’s table’ setup where you can see the chef at work as you eat your meal. We have a fantastic chef in Paul Behan, please feel free to have sneak a peek into the kitchen and see what’s going on and say hello !

What’s Happening This December

Back Indoors ! – Paul will be bringing his experience as a 5 star chef to bear with seasonal treats, turkey of course but also game, mince pies and mulled wine.