Review on Newport House
Thelma and Kieran Thompson have been custodians of this enchanting upper-crust guesthouse since 1985, and it remains a delightfully peaceful retreat with artistic leanings and an endearing family feel. The location – on Mayo's remote west coast, between Westport and the cliffs of Achill Island – is an absolute dream.
Newport House has its own salmon fishing rights and some of the catch inevitably finds its way into the kitchen, where it might be smoked or turned into gravlax. This is an industrious set up that also makes plentiful use of home-grown and local produce. Clew Bay oysters are generally on offer in season, and the piscine haul also extends to crab in filo pastry with tomato and chive butter or steamed fillet of brill with julienne of vegetables and Champagne sauce.
Meat eaters aren't neglected, and their cravings might be assuaged by roast rack of lamb with red wine, rosemary and garlic or char-grilled veal steak with brandy and wholegrain mustard sauce. To finish, expect things like rhubarb tartlet with fruit coulis or poached pear with honey and walnut ice cream. Impressive listings from Bordeaux and Burgundy head up the aristocratic wine list, although there are also some fine bottles from the Antipodes.
Newport House is also featured in: Good Food Guide
Rate this RestaurantCuisine
Modern Irish / French
Chef
John Gavin
Restaurant Opening Times
Dinner: 7.00 - 9.30pm Mon-Sun
Accepted credit cards
Visa, Master Card
