There is a tradition of fresh food at The Glyde Inn. The principle of freshly made in-house and using the provenance of locally sourced fresh ingredients was established by Ann O’Neill who honed her cooking skills at Ballymaloe Cookery School with Darina Allen.

When we got a show around of the kitchen facilities, son Conor commented that his Mum Ann still kept her hand involved. Coming out of the oven were 2 trays of freshly made meringue for the homemade Pavlova that Ann had made that morning.

During our visit, Chef prepared a dish using the little-known delicacy of Razor Clams. This delicate shellfish was lightly pan-fried in garlic and herb oil and served back in its shell with lemon butter.

The tidal bay of Dundalk Bay waters produces the largest Razor Clams, the bulk of which are exported to Paris and the far East but not before the daily requirements are hand-picked by the local boatmen for The Glyde Inn diners.

In addition to our starter following our Viking experience, Chef presented a mini seafood showcase on the restaurant’s long-boat table. This included Peal and Eat Clogherhead Prawns and Crack and Eat Annagassan Crab Claws presented in garlic herb butter and dipping sourdough toast. Irish food at its best!

In addition to their fabulous restaurant, you can also choose to dine in the Glyde Inn’s Bar area or even just pop in for a pint. The bar is open and serves drinks 7 days a week.

This space is presented in the traditional way with wooden countertops with a large variety of Irish and international distilled spirits on display on the shelving behind the bar.

On cooler days, sitting beside the open fire is the place to be. We can’t think of a better way to while away an afternoon.