Our Food Philosophy

Here at Hotel Doolin we have a passion for delivering original wholesome and inventive food, wherever possible using local produce, organic and homemade, homegrown ingredients. We keep our own ducks and hens and grow as much of our herbs, salads, vegetables and fruit on site in our gardens and poly-tunnel. North Clare is a haven for foodies with a raft of independent, artisan producers. We are blessed to be surrounded by such an abundance of suppliers of quality produce and enjoy putting their produce on a plate and delivering it to you, our guest.
We are delighted to announce that Hotel Doolin has been recommended in the Georgina Campbell Guide, Great Places to Stay & Eat.
We are also featured in the McKenna Guide 100 Best Places to Stay 2016 & 2017.
Hotel Doolin belongs to Slow Food Clare and The Burren Foold Trail, winners of the European Destination of Excellence 2015 - Tourism & Local Gastronomy and Foodie Towns 2015
 

Our Head Chef

Danny Craughwell is Hotel Doolin’s Head Chef, Danny is a native of Galway but one who thankfully saw sense and married a Clare lady which means he is somewhat accepted this side of Galway Bay. Danny started his kitchen career in his teens working as a kitchen porter in busy kitchens and soon he was addicted to the buzz of the kitchen environment. Working his way up through the ranks he settled for many years in Bunratty Co. Clare where he worked in the Fitzpatrick’s Shannon Shamrock and the fine dining restaurant Mc Cluskey’s. From Bunratty Danny moved to Spain to open up his own restaurant and bar, which he ran successfully for ten years until his grá for wet and windy Ireland called him back. Returning to an Ireland in the throes of economic woe he opened a Creole restaurant in his native Galway until the lure of hotel kitchens saw him take the position of Executive Sous Chef in the Galway Bay Hotel. Danny is a seafood specialist, regularily teaching Seafood Cookery Courses for Galway Bay Seafoods and whilst in Galway he also completed his BA in Culinary Arts. Danny is a keen fisherman, pig-farmer,  a connoisseur of all things foraged and a BBQ fanatic. His style of cooking reflects his hobbies in that he loves to make the best of all that the local area has to offer and his menus are representative of the raft of independent, artisan suppliers that abound in North Clare, incorporating wherever he can wild, foraged and sustainable ingredients



Our Suppliers

Here in Hotel Doolin we pride ourselves on keeping it local.
  • Beef: All of our Beef is 100% Irish traceable from farm to fork! It is supplied by Noel O'Connor who takes great pride in the quality he provides. If it is not his own hand reared cattle, you can be guaranteed it came from the pastures of Co.Clare.

  • Lamb: When at its best in spring & Summer, its sourced by our butcher from the green fileds of Kilshanny, just a stone's throw from our door step.

  • Fish & Seafood: Our fish is supplied daily by Eamon & Vincent at Garrihy's seafoood, Doolin. Our smoked salmon is produced in Linsdoonvarna in the now famous Burren Smokedhouse by Brigitta & her team.

  • Vegetables: Our vegetables are supplied from Richardson's foods. The team headed by Mathew along with Sandra constantly advise us about seasonal produce ensuring we use local vegetables at their tastiest and best.

  • Cheese & dairy: Our dairy is all produced in the Republic of Ireland & supplied to us by Mick Johnston who is our local milk man, Our cheese comes mostly from the region produced by small artisan producers including St.Tola of Inagh, Gubeen Farmhouse & BUrren Gold produced in Balllyvaughan in the Aliwee Caves

  • Us: When seasons allow, we produce a lot of our own herbs, spices, fruits & some of our vegetables in our gardens & Polly tunnels.