The dining room at Screebe House is situated overlooking Camus Bay and offers spectacular views.
Our head chef Damien Ring uses only the freshest local ingredients with a focus on seafood and in-season organic produce. Originally from County Limerick Damien spread his wings to learn his culinary craft and gained fantastic experience whilst working and training in some of the world’s best restaurants. Following extensive training at the Michelin starred Balmoral hotel in Scotland where he worked for 4 years. He then went on to work in some of the world’s finest restaurants and hotels such as the three hat Vue de Monde in Melbourne, in the two Michelin star L’enclume in the United Kingdom, and most recently as executive sous chef at Ashford Castle.
Our 42,000 acre estate ensures that Damien receives fresh and unique produce such as Screebe venison, woodcock and snipe from our mountains and moors. From the rivers and ocean he is delivered wonderful ingredients on a daily basis such as mussels, oysters, monkfish and Screebe salmon to name but a few.
Should you have any dietary requirements, allergies or dislikes it is essential that you inform us in advance. The tasting menu is served from 7pm to 9pm and reservations are available on the half hour. Prior reservation is essential to secure a table.
A sample menu can be viewed below.