Conor Woods is a local chef who spent many years abroad working and traveling. He trained with Micheal Deane and Raymond McArdle and gained experience in many restaurants abroad.

In 2007 he realised his dream of opening his own restaurant in Carlingford together with his Sous Chef John McGinn, who is inspired by Micheal Rath and Noel McMeill.

Our emphasis is on fresh local fish and simple modern food at good prices. We use only the best ingredients and produce all our breads, stocks, sauces, ice creams and sorbets ourselves. When in season we are self sufficient with organic herbs and lettuce. In our 20 ft by 14 ft poly tunnel at the rear of the restaurant we grow micro leaves, unusual salad leaves and mustard leaves. All our top quality meat is supplied by Kettyle Irish Foods. No artificial colours or flavourings. Taste the difference!

In summer we are open seven days a week 6pm - late and for Sunday lunch.

In winter we are closed Mondays and Tuesdays.