Moy House is a beautifully restored early 19th-century house with a dedicated “farm to fork” approach to food. When you sit down to dine at Moy House, nearly everything on your plate is produced on-site, with daily changing menus inspired by the homegrown produce from the gardens of Moy House and Farm. 

Head Chef, Matthew Strefford and Commis Chef, Sarah Noonan employ a very hands-on approach to the running of the kitchen. Not only do they cook the food, but are also the producers of the ingredients. For instance, when you sit down for breakfast, the team will have collected the eggs from their free-range hens, grown & picked fruit and vegetables and will have even birthed and reared all the animals who contribute to what is on the table!

“It is immensely satisfying to be dictated entirely by the seasons and what was available to us each day”

Matt has bred and reared pigs, sheep, hens and cows which has kept him busy night and day over the past weeks. With the introduction of 8 ewes and a pedigree Texel ram, called Gordon Ram(say), Matt is fresh from his first lambing season – having birthed some lambs himself!

Sarah, which a keen interest in horticulture, developed a ‘black garden’ and polytunnel, growing an abundance of vegetables. Matt could barely keep up with the courgettes, peas, broad beans, heirloom tomatoes, beetroot, artichokes and herbs that were supplied to the kitchen.

Nothing goes to waste at Moy where scraps, manure and even seaweed from the beach is collected to make their own compost. Even the greenhouse is made from the old windows of proprietor Antoin O’Looney’s house! Matt enlisted the help of a few friends, and over the winter completed the greenhouse structure. This is where Sarah is based has been based preparing for the new season, propagating and planting seeds for the garden.

“We work incredibly hard and there are days where you find yourself aching and wondering if ringing in a veg order or picking up the Pallas catalogue would be a lot easier but the satisfaction it brings to us is priceless. It is what gets them out of bed at 3 am to check if sheep are in labour or drags us down to the beach in the hail and wind to collect seaweed. It really is a labour of love at times!”

There aren’t many chefs who are roofing greenhouses and birthing lambs. Moy House is truly a special place and the experience of visiting this ‘home from home’, will surely stay with you long after you leave.

 

About Moy House

Moy House built in the mid-18th Century overlooks the breath-taking Lahinch Bay. Major restoration has transformed this Country House, yet it preserves its unique character, style and ambience.  Each of the nine comfortable bedrooms is individually crafted with a mixture of classic and contemporary functionalism. Candlelit dinner is an intimate affair in the conservatory restaurant. Country-style cooking with classic French and world influences. Enjoy splendid evenings as the sun sets over Lahinch Bay. Moy House is a member of Ireland’s Blue Book.

 

You Might Also Enjoy:

Bee our Guest - 5 Blue Book Houses that  Boast their Own Bee Hives

The Legacy of Myrtle Allen - A Life Lived through Food

Heritage and History - Clare Island Lighthouse