At The Poachers Inn we are hugely proud to be working with the ingredients that have either been caught grown or produced locally. Our fish is caught locally in, kinsale (eamon o’neill), baltimore (alan hassett), skibbereen (padraic o’donovan) & castletownbere (shellfish de la mer).
Crack and pick
We cook, crack and pick our own crab daily when in season which these days is nearly allyear round…our proper local prawns are all bought whole and live.
Our meats are from dan moloneys butchers, bandon, cured meats from urru culinary store, bandon & our poultry is certified 100% Irish from farm to fork.
We use irish vegetables (allfresh), salads (radical roots, bandon) and fruits (dave bushby, rosscarbery) where possible and our wine list contains a number of wines of irish origin