Sligo chef Alan Barrins has returned home and, along with his brother Paul, recently opened his first solo restaurant, Bridgefoot House.
It's a 60-cover restaurant on O’Connell Street, offering lunch and dinner, as well as an extensive drinks menu. The brothers’ ethos for Bridgeford House is simple: to offer tasty, affordable food that is locally sourced.
Formerly executive chef at Richard Corrigan’s eponymous restaurant in Mayfair, London, Alan has also worked under chef, Anthony Demetre, and did stints at The Lanesborough Hotel, also in London, and the Rockpool Bar & Grill in Sydney.
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He is a passionate advocate for the local produce in Sligo and west coast - even the coffee beans come courtesy of nearby Carrow Coffee. The restaurant’s meat, fish and fresh produce are sourced from local suppliers along the Wild Atlantic Way.
The Bridgefoot House menu itself is heavily focused on seafood and there are also a number of sharing dishes, including suckling pig and Côte de Boeuf. Standout dishes include Mullaghmore crab with chilli, lime, peanuts and coriander; fillet of hake with mussels, saffron and summer courgette; and wild Atlantic rock oysters served natural, pickled or with a Vietnamese dressing.
The dessert menu features Szechuan roasted peach with pistachio and yoghurt sorbet, and vanilla cheesecake with Wexford str
awberries and ginger crumble, and the drinks offering includes a 20-bin international wine list, Champagnes, dessert wines, cocktails, port and beer.