reviews

We had heard good reports about this new restaurant in an old setting just off the N4 at Castlebaldwin, so we decided to visit there to check out these reports.

We were not disappointed! But first, how do you find Clevery Mill Restaurant and Guest House? It is easy. Take a turn in the village of Castlebaldwin as you travel from Sligo towards Boyle. Just a short distance from the turn and on your right you will find your destination nestling in the trees and bounded by a brook.

The old mill building has been tastefully and lovingly restored by owner Brian Conboy who runs the business with his wife Pamela. It now houses the restaurant, an intimate fully licensed bar with a wonderful open log fire and six quaint bedrooms. The decor mixes the traditional with the modern and they both merge to create an intimate atmosphere. The restaurant is also child friendly and will accommodate family groups.

We visited Clevery Mill on a Tuesday evening and the place was full! How many rural based eateries can boast such business on an early week night? The restaurant team at Clevery Mill work hard to provide a good service and the food is....well, lets talk about the food...

The menu 'at the beginning' offered choices of soup of the evening, salad of confit duck, creamy garlic mushrooms, muelle fuille of sweetly dressed crab, chargrilled vegetable salad and smoked quail egg salad. The duck came with rocket, crispy orange peel and blackcurrant syrup - it was excellent as were the mushrooms which came with dressed organic leaves and a puff pastry pillow. Two of our party of four opted for the crab which was layered with crispy pancetta and filo with tomato, lime and coriander dressing. We were well pleased with our starters.

Well done on serving sorbet before the main course.

The main course 'in the middle' offered choices in beef, lamb, fowl, rabbit, fish and a vegetarian option. The striploin steak was served on a bed of saute potato topped with onion rings served with creamy pepper sauce and was served as ordered. Likewise the fillet steak, which was set on a rosti potato accompanied by a shallot jus and garlic cream. Clevery sources it's meat locally and it is well selected.

The loin of lamb was beautifically served on a basil pesto barley and a green pea puree with a rosemary and mint jus. All dishes at Clevery Mill are well presented. Our fourth dish was a saddle of rabbit stuffed with pancetta and wild mushrooms on a ragout of lentils napped in a creme. We are still talking about it - wonderful.

'at the end' came the dessert menu. Now, the writer normally opts out of this course but did not on this occasion. It was a good decision because the summer fruits in a pink champagne jelly surrounded by a citrus pineapple syrup was truly one of the most enjoyable desserts he has ever had! Other choices included raspberry and vanilla creme brulee, warm French chocolate tart served with vanilla bean ice-cream and creme anglaise and a selection of ice-cream served with a duo of coulis. The latter received high praise from my fellow diners.

Head chef Diarmuid Cawley has created a very exciting dining experience at Clevery Mill and their standard of presentation is most impressive.

Our table was looked after by Amanda Horan - she was an excellent host.

We had a great time at Clevery Mill. It is easy to see why it has made it's mark so quickly - you should give it a try! But you will need to reserve a table - believe me this is a very busy place and hugely popular with visitors and locals alike. And prices at Clevery Mill are reasonable. In a growingly price conscious world this is good news and goes a long way to explain its popularity.

The number is 071 9127424 - the name is Clevery Mill.