Standing over 764 metres high, Croagh Patrick is a place of pilgrimage. It is known locally as the Reek and it looms imposingly over the village of Murrisk in Co. Mayo where, framed by the backdrop of Co. Mayo’s peaks, The Tavern Bar and Restaurant is located.

 

Owned by Myles and Ruth O’Brien since 2001, The Tavern is a homely bar with nooks, crannies, and snugs to settle into and turf fires to warm and welcome you. Settle onto one of the plump banquettes, finished with finest woven woollen upholstery from Mayo’s historical working Foxford Mill, or perch yourself on a bar stool with a pint and browse a menu that will have you excited just reading it.

 

The O’Briens have worked hard to create a warm and friendly atmosphere, complemented by good home-style cooking. Myles is a chef with extensive culinary expertise that started in his own home, where his mother ran a B&B from the family farm. The family reared their own beef and lamb and tended their own vegetable garden. It doesn’t come more local than that. The experience provided a serious grounding for Myles in his own establishment. Ruth runs front of house and makes sure there’s always an Irish welcome for the many visitors who come daily to her establishment.

 

Lunch is served daily in the bar and lounge. The lunch specials change every other day, giving Myles the opportunity to showcase the best and freshest produce of the area. The Tavern lies close to the south shore of Clew Bay, a rich source of fish and shellfish. The state-of-the-art fresh lobster tank at The Tavern enables customers to choose their own live lobster, which is then cooked fresh to order.

 

In the evenings, lobster is often paired with prime Irish fillet steak for a surf and turf experience. Fresh hake, monkfish, and turbot are all locally caught, while organic farmed salmon comes from Clew Bay. Fine prawns are fished from the purest waters of Killary Fjord in Connemara – bordering Galway and Mayo, it is one of Ireland’s three glacial fjords. Achill Island sea trout also regularly features, as do Clew Bay scallops. Meat eaters will love Mayo hill lamb, local pork and award-winning black pudding from Kelly’s of Newport. You really should keep room for dessert. Decadent creations such as the double chocolate fudge cake, seasonal fruit crumble or soft meringue served with seasonal fruits will satisfy the sweetest of tooth. For those more savourily inclined, the cheese platter includes local Mayo cheeses and other Irish farmhouse cheeses served with artisan crackers and homemade quince jelly. Enjoy it with a glass of late vintage port for the ultimate cheese and wine experience.

 

Upstairs, The Tavern has a formal restaurant where linen-clad tables and sparkling glassware pair with Foxford curtains and upholstery to add elegance to the room. Dinner bookings are advised.

 

The Tavern offers a full bar with a range of draught beers, stouts and lagers, Irish and international craft beers and all the classic spirits, including an impressive selection of Irish whiskeys. Wines are chosen exclusively from small family wineries, which is in keeping with the O’Brien ethos of supporting small businesses.

 

There’s a lovely beer garden too so you can make the most of the nice weather and you can pass the time with a game of darts or pool. And, of course, just a few hundred yards away, Ireland’s holiest mountain and its scenic walkways beckon! But make sure you fuel up with some delicious food first.

The upstairs restaurant can be booked out for a special party or wedding celebration for 35 to 80 people. There’s also a variety of other really gorgeous rooms that you can book out which hold up to 70 guests.

 

Menus for private events are discussed in detail with Myles and can feature any culinary aspect, from totally organic produce to themed feasts.