Beaches at Kelly's Hotel Resort and Spa showcases the creative talents of Executive Chef Eugene Callaghan, who gained his international cullinary experience in fine establishments in Belgium, Switzerland, France and of course Roscoff's in Belfast. This restaurant is the hotel's formal dining room, a very graceful space in which to enjoy a wealth of local produce cooked by Eugene and the dedicated team of chefs here. In the evening, the ambience is cool and sophisticated, with a clientele made up of residents, non residents, and some celebrational party groups. Eugene knows his suppliers as if they were family, the fish he cooks comes fresh from Kilmore Quay, a small nearby fishing village, where a Kelly's representative attends all the fish auctions, picking the best of the catch for the chefs. Eugene gets his pick of top quality black sole, haddock, and monkfish to play with, as well as fresh mussels from Bannow Bay and Kilmore Crab. Meat used here includes baby suckling pigs from Enniscorthy, Co Wicklow's seasonal game like venison, pheasant, pigeon and mallard, as well as lamb and beef raised and slaughtered by a Wexford butcher. Many of the vegetables are custom-grown locally. The in-house bakery makes all the bread, rolls and confectionary and desserts. What a fine offering we reckon - Good Food Ireland's criteria of good, honest, local and homemade is more than fulfilled at Beaches Restaurant. The famous wine list at Kelly's is more than well matched for this style of dining. Bill Kelly's links, via close family, with the classic wine producing region of Chateauneuf du Pape in France means a good selection of house wines from that area, plus some lovely surprises too. Plenty of choice and varying styles, great values bottles, and a good turn out of half bottles. Beaches Restaurant is part of Kellys Resort Hotel & Spa.