Moloughney’s Restaurant in Clontarf, Dublin 3, has been awarded Just Ask Restaurant of the Month for December.

Located off the seafront, in what has become the ‘restaurant quarter’ of Clontarf, this restaurant is spread across two storeys and has been trading since 2009.

Moloughney’s changes its menu at least every six weeks. Chef owner Liam Moloughney and head chef John Fitzmaurice insist on Irish produce wherever possible.

According to Liam: “At Moloughney’s we believe in letting the food tell the story. We are proud to be working with local and Irish suppliers and include a statement on our website and menus confirming that all of our meat, poultry, game and eggs are of Irish origin. William Drohan supplies us with Comeragh Mountain Lamb from Waterford, we get our free-range pork from Clonanny Farm in The Naul, North County Dublin and wild Irish game is from Ballymooney Meats. McKenna’s of Clontarf, O’Mahony Meats and Tolka Eggs supply us with our beef, pork, poultry and eggs. We only use fish caught from Irish waters supplied to us by Doran’s of Howth, Kish Fish and Moran’s Seafood.”

“Other suppliers include: Walsh’s Bakehouse, for their Waterford blaas; The Bretzel Bakery, Dublin for their fresh bread and vegetables from Clonanny Farm and Vernon Stores. All our cheeses are Irish (Gubbeen Cheddar, Milleens, Killeen Goats, Cashel Blue, St.Killian Camembert and Toonsbridge Mozzarella) and supplied by Traditional Cheese, Pallas and Lilliput Stores.”

Moloughney’s Irish ethos also extends to drinks, and Liam notes: “We promote a number of Irish craft beers including three from Hope Brewery in Howth; a selection from Dungarvan Brewing Company, Waterford; Eight Degrees Brewing and the Fransican Well Brewery, both in Cork. Con’s Irish Cider and apple juice come from the Apple Farm in Tipperary and we have both Dingle Gin and Blackwater Gin on the menu. Our coffee is roasted fifteen minutes up the road in Bewleys, Northern Cross and we use Clement & Pekoe for loose leaf tea”.

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