We are dedicated to working with local producers and suppliers; bringing farm to table.

Our menu changes weekly, focusing on seasonal, organic and free-range produce.

A sense of community drives our restaurant setting and menu ethos, a love of food and a passion for excellent hospitality is what we bring to the table.
 
We look forward to welcoming you to Barrows Keep.

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VEGETABLES

Vincent Grace, Riversfield Farm - Callan
David Ward, Organic Mobile Shop
Martin Hennessy Potatoes - Inistioge
Two Fellas Farm - Organic Micro-Greens - St. Mullins

MEAT & FISH

Regan Family, Organic chicken & duck
Paul Barron, Head butcher at Emerald Isle Meats
Kai at Duncannon Fish Company
Mag Kirwan - Goatsbridge Trout, Thomastown
Richie Doyle  - Lamb farmer - Ullard
George, Breagagh Valley Artisan Butchers
BD Foods - Wild Mushrooms & Continental Produce

DAIRY

Elizabeth Bradley - Carlow Cheese Monger
Tinnock Farm, John-Butter, Eggs, Cream
Helen Finnegan - Knockdrinna Cheese

OIL & VINEGARS

Kitty - Second Nature Oils
High Banks Organic Orchards   Cuffesgrange, Kilkenny

FLOWERS & ART

Shirley Lee - Lily’s Field - Drummond
The Daisy Chain - Graiguenamanagh
Majella Keating - Artist - Graiguenamanagh
Mairead Holohan - Artist - Drannagh

COFFEE & TEA

Bell Lane Artisan Coffee Roaster   - Mullingar
Solaris Organic Teas  

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Georgina Campbell Award - Taste of the Waterways
Barrows Keep win best wine experience 2019 at Irish Restaurants awards

Summer OPENING HOURS

WEDS
6-10PM (REDUCED MENU)
THURS
BREAKFAST 9-11:30AM
LUNCH 12:30-2:30PM
DINNER 6-10PM

FRI
BREAKFAST 9-11:30AM
LUNCH 12:30-2:30PM
DINNER 6-10PM

SAT
BREAKFAST 9-11:30AM
BRUNCH 11:30-2PM
DINNER 6-10PM

SUN
1-7PM (LAST ORDERS 6:30PM)

TAKEAWAY PIZZA AVAILABLE EVERYDAY


© BARROWS KEEP RESTAURANT. ALL RIGHTS RESERVED.