Lough Inn Restaurant, Farm and Pub

Just what Castlebar needed - another pub with delusions of grandeur. When I first heard about the Lough Inn Restaurant, Farm and Pub, I rolled my eyes so hard I nearly strained something. A French Michelin-starred chef in a rural Irish pub? Pull the other one. But here I am, eating my words along with some of the most surprisingly exceptional food I've encountered in County Mayo.

Let's address the elephant in the room: this place looks like your typical countryside pub from the outside. You know the type - the kind where you expect a mediocre toastie and a decent pint, nothing more. But then you meet Chef Thomas, and everything you thought you knew about pub dining in Castlebar gets turned on its head.

I arrived determined to find fault. Instead, I found myself being served complimentary starters that wouldn't be out of place in a high-end Dublin restaurant. Dates wrapped in ham that make you question everything you thought you knew about bar snacks. Salmon cream cheese with crackers that somehow manage to be both unpretentious and sophisticated - much like the Lough Inn itself.

The menu is where things get really interesting. You'd expect a French chef in an Irish pub to create some sort of confused fusion nightmare, but what's happening at the Lough Inn Restaurant is more like a love letter to both cuisines. The quail starter (yes, quail in a pub, and yes, you should order it) is prepared with the kind of precision you'd expect from someone with Michelin stars under their belt, yet it feels perfectly at home in this rustic setting.

Let's talk about that steak. I've eaten enough mediocre pub steaks to last several lifetimes, but this one... well, when they say "Irish medium," they actually mean perfectly cooked. The kitchen has somehow managed to create a dish that satisfies both the local farmer looking for a hearty meal and the food snob seeking culinary excellence. It's infuriating how good it is.

The hydroponic garden tour feels like it should be a pretentious add-on, but Ann, the owner, manages to make it fascinating rather than eye-roll-inducing. The fresh ingredients make their way directly from garden to plate, and you can taste the difference. It's farm-to-table without the usual smug self-satisfaction that comes with that phrase.

What's particularly vexing is the price point. They could easily charge twice as much and still pack the place, but instead, they're offering Michelin-quality food at pub prices. It's like they're deliberately trying to upend everything we've come to expect about fine dining.

The atmosphere strikes an impossible balance between pub comfort and restaurant refinement. Live music adds to the ambiance rather than overwhelming it, and the staff somehow manage to be both professionally proficient and authentically friendly - a combination rarely found outside of hospitality training manuals.

For families, they've done the unthinkable: created a space where you can bring the kids without sacrificing culinary excellence. The kitchen will happily prepare simplified versions of their dishes for younger diners, though I've seen plenty of children happily demolishing the regular menu items.

The wine list is thoughtfully curated, the cocktails are crafted with precision, and the beer selection satisfies both craft enthusiasts and traditional pub-goers. They've even managed to make the vegetarian options interesting enough to tempt dedicated carnivores.

Look, I didn't want to like the Lough Inn Restaurant, Farm and Pub. Places like this - with their ambitious concepts and genre-defying approaches - usually end up being elaborate disappointments. But against all odds, this Castlebar establishment has managed to create something genuinely special. Make a reservation (yes, you'll need one), take the drive out, and prepare to have your expectations thoroughly dismantled. Just don't blame me when you find yourself becoming a regular at what might be the most surprisingly excellent dining destination in the west of Ireland.