Everything we do will be socially responsible and sustainable to preserve a livable environment, that’s our goal or one of them. 

Our goal is to be as carbon neutral as possible, and reduce our impact on our community and environment both locally and globally. 
we are on a journey to this end that we will never feel we have or are going far enough.
while we have been voted sustainability restaurant of the year twice and short listed this year again. We want to go so much further and are constantly looking at everything we do like trying to get to zero waste. a goal for the year ahead.  
One of the big changes we made last year was to swap to calor bio-gas from lpg reducing our carbon out put by 80% on gas, we reduced all plastic coming in, and have multiple bins to separate the waste. all in compostable big bags. Our used cooking oil is upcycled into bio fuel, cooked food waste goes to produce electricity, all glass bottles are sent to recycling, as is cardboard, cardboard is also brought to the garden and used in compost making along with vegetable peelings coffee grounds, tea bag and egg shells. 
We buy locally so have zero airmiles on the produce and grow our salads herbs edible flowers some vegetables fresh berries and fruits in our own garden where we use natural way we produce our own feeds from nettles , comfrey, and seaweed, make our own composite to grow in a perfect circle of balance, recently add a small orchard of old varieties of apple pear and plum tress along with some oak ash and hawthorn tress as well to add to the bio-diversity of the garden with a wild area for bees and hedging for birds 
last year we added the food wagon banditos street food and kept the same ethos with all compostable takeaway containers and forks and bags. 
We are committed to working locally to improve the social, economical and environmental well being of our community.
our goals is..
  • … to preserve the environment
  • … to protect the planet
  • … to improve our community
  • … to minimize our carbon footprint
  • … to get to zero waste
  • … to get to carbon neutral

Recent Posts

“Yes Chef”

For 2018 we took the best newcomer in Munster and runner up for Ireland

Lovely Monkfish

Collops of monkfish , Atlantic prawns , foraged sea greens, herb & white wine butter.

From our vegetarian menu

Charred Asparagus, wilted kale & char, wild mushroom, foraged woodland herbs edible flowers pickled beets & nasturtium pesto

Meet the team

From left to right: David Culliton, Jenny Watton, Kevin O Connor, Martina Leen, Diallo the lad, Nicole O Sullivan, Noel Keane, Katherina Foran and Paul Cotter

We’re Here

14 Prince’s Street,
County Kerry

Open Wednesday – Sunday
From 5pm