Gleesons Restaurant
Chef Robert Gleeson's cooking is refreshingly simple and seductive, you'll see on the menu that the smoked haddock comes from Sally Barnes, the duck in the terrine from Helena Hickey. Whereas elsewhere such farm name-checking feels pretentious, here it seems like no more than a modest tribute to these individual's talent and hard work. It's the tasty results - the best smoked fish and the most vibrant terrine - that seal the deal. Try the black pudding with fall-apart-tender braised pork belly from Avril and Willie Allshire's free-range farm, spiced with rosemary and clove, beefy and rich.
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