John O’Brien, head chef and owner of An Teach Bia Maith.
KILRUSH has potential to become a foodie destination, according to one of the town’s newest business owners.
A hidden gem located at Brew’s Car Park, An Teach Bia Maith offers freshly cooked breakfast, lunch and dinner while the team bakes their own in-house scones and breads.
Opened on February 1, the restaurant has been a welcome to the Kilrush culinary scene and head chef and owner John O’Brien believes there is momentum in the West Clare town with the addition of his premises along with other new additions such as Oileán, Jellyfish and Beag.
“There is potential to make Kilrush a foodie destination,” he told The Clare Echo. “It’s right on the Wild Atlantic Way, you have excellent food producers in the county and there’s a growing population. Having a variety of food offerings in Kilrush is a good thing and competition drives everybody.”
On the subject of local food producers, John uses local ingredients where possible and sources all his fresh seafood from Doonbeg’s CS Fish, his salads come from Seven Acres Farm while he uses Irish beef.
An Teach Bia Maith is building its reputation on a superior breakfast offering where everything is freshly cooked to order, including traditional Irish breakfasts along with modern classics such as eggs benedict, smoked salmon and vegetarian options. Lunchtime and dinner offers diners a wide variety of casual and rustic dishes, with everything from gourmet ciabattas, brioche bun burgers and St Tola’s goat cheese salads to scampi and chips, seafood pie and bacon & cabbage.
John has worked worldwide in the food industry, having trained in Rockwell College in Tipperary his career took him to Switzerland, London and Capetown in South Africa where he worked as an executive chef in major hotels while he also spent a few years on the high seas as a private chef for various personalities on superyachts. On his return to Ireland, hobby farmer John purchased a small farm of land in Inagh and successfully ran the Black Oak restaurant in West Clare during the 2000s.
John says the reception from locals has been “very positive” and has this month begun opening seven days a week for the summer season. “There’s been a real kick in recent weeks, with summer visitors adding to those who have supported us since we opened our doors. I’m very grateful for that local business and look forward to welcoming all new customers.”
