Guests can enjoy fresh seasonal, organic and local produce prepared skilfully and served in comfortable and casual surroundings. The bar offers what Aidan calls ‘Modern Bistro Style’, with ribeye steaks, rare-breed pork, local lamb, organic salads and cheeses, fresh local fish and shellfish, plus smoked salmon from the local smokehouse. Wild game in season.
Within six months of opening the Wild Honey Inn was awarded a Michelin Bib Gourmand, a prestigious accolade awarded to establishments serving good food at reasonable prices. Other awards followed including 'Best Pub with Food' 2011 and 2012 and Georgina Campbell's Ireland Guide 'Chef of the Year' 2012. Irish Times food writer Catherine Cleary in her review described Wild Honey Inn as 'a gorgeous place in every sense of the word'.