We SERVE Passion
“There is no sincere love, than the love of food…” GEORGE BERNARD SHAW
• Experience • Passionate • Casual
After years working with top chefs at elite Restaurants across London, Syndey and Dubai, Alan Barrins goal was always to return home to his native Sligo to start his own restaurant. Along with his brother Paul , Bridgefoot House was born.
The Bridgefoot House ethos is simple, he wants to produce really tasty affordable food, that is locally sourced, keeping it simple while making his customers happy.
We source local seasonal provenance driven food. That’s why all our meat, fish and fresh produce are sourced from local suppliers along the Wild Atlantic Way. All our food is hand-made daily in house using the highest quality ingredients.
Everything we do is
Our aim is simple, we’re all about making you happy! You have invested in us and we want to ensure the food we serve is of exceptional taste using the finest ingredients, at the best prices. If you’re not enjoying yourself, then we are doing something wrong.
It's all about the
We strongly believe that it takes many helping hands, not just the hands of a few to run a successful restaurant and create a dining experience like no other for our guests. This is not possible without each and every member of our invaluable team.
• Seasonal • Fresh • Local
We are passionate about using fresh, seasonal, local ingredients and so our menu changes daily to reflect this. We pride ourselves on creating menus, that are all about using fresh in-season produce.
We pride ourselves on creating menus that focus on utilising fresh in-season produce to create dishes, bursting with a magnitude of flavours. Locally based Irish and artisan producers along with our vision, encapture what modern Irish food should be.
Proprietor and Head Chef
The Head Chef and Proprietor at Bridgefoot House is Alan Barrins. With a wealth of experience working across the top restaurants in London and Sydney, Alan is passionate about the food produce in Sligo and along the Wild Atlantic way and strives to use ingredients that are seasonal and sourced locally.