Open wood fires and the warmest of welcomes await vistors to this family run hotel in the historic walled port of Youghal in Co. Cork. The bedrooms exude comfort and luxury, stylishly furnished with antiques and paintings. The famous seafood bar and restaurant specialise in the freshest of the local landed seafood. including lobster, oysters, crab, prawns, mussels, salmon, squid, sole and more...

We caught up with head chef David Fitzgibbon to find out about his favourite ingredients, food memories and more…

Q-       You're stranded on a desert island. What five foods would you want with you? What would you make?

A-     Potatoes, fish, bacon, onion and cream for a seafood chowder. (And some wine if allowed!) 


Q – I know locally sourced ingredients are very important to the restaurant. How do you choose your suppliers?

A-   From asking people to try their produce and building up a relationship with over time. For instance, I've been working with four local fisherman for nearly 30 years. When I find something that works I stick with it, as the suppliers really get to know what you're after. For veg for instance I source lots of herbs from our own gardens and from a brilliant gardening friend who lives nearby. 


Q- Where do you go when you want to eat at a restaurant?

A-     Farmgate Midleton although I love barbecuing at home  as well 


Q-        What is your favourite food memory?

A-     Eating at the Cibreo restaurant in Florence. I had a bean stew with italian sausage. 


Q- What do you most love about your job?

A-     The satisfaction when someone has a lovely meal and getting the chance to meet lots of different people daily. 


Q-        What is your favourite ingredient?

A-     Fish - anything local and in season 


For more information see Aherne's Townhouse


You Might Also Enjoy:

Chef Profile - Patricia Teahan from Carrig House

Chef Profile - Christina McCauley from Coopershill House

Chef Profile - Garrett Byrne from Campagne Restaurant