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Vaughans Anchor Inn

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Website Vaughans Anchor Inn

Vaughans Anchor Inn

The Vaughan family’s traditional bar has great character, with
open fires and lots of memorabilia and fascinating aquarium
feature.Denis Vaughan’s (owner) philosophy is to use as much local
produce as possible, and for all fish to be fresh and from Irish
waters; fish is bought whole and processed on site in order to have
greater control over quality – and he uses as many native species
as possible, on both lunch and dinner menus. They offer about
twenty varieties of fish, and the menu may even be changed in
mid-stream because there’s something new coming up off the

However, you don’t have to eat seafood to eat well here –
vegetarian options are offered, also game in season, and they do
excellent steaks too, and many other good meat dishes including
imaginative variations on roast lamb or beef and you can have
sautéed foie gras with any of the meat dishes if you wish.
Restaurant: Food served 12pm-9pm daily (L from 12pm, D from
5.30pm). Bar food 12pm-9pm. Bar and toilets wheelchair
accessible. Children welcome before 8pm (high-chair, children’s
menu). Accommodation is available, in recently refurbished hotel
standard en-suite rooms;

Vaughan’s on the Prom

This smart modern two-storey restaurant was acquired
by the Vaughan family, of Liscannor’s famed Anchor Inn, in 2021
It enjoys a great location, overlooking one of Ireland ’s best surfing beaches, and
the interior is very attractive.
Environmental care and local sourcing are central to Denis Vaughan’s (owner &
head chef) philosophy and super-fresh fish and seafood.Their superb Fish & Chips is
made with the freshest of fish and dipped in their famous batter (the starter dates
back 19 years!),it is served with genuine handcut chips that are steamed before
frying in beef dripping.
A Basque Josper Grill that is used for cooking all meat and shellfish over hot coals at
250ºC, giving it an irresistible flavour and texture. Favourites include whole
Clare lobsters, Galway Bay Prawns (langoustines) and John Stone Black Angus Rib
Eye Steak, which is served with a flavoursome beef jus and chunky chips.
Starter specialities include a Proper Prawn Cocktail, made with Galway langoustines,
iceberg lettuce and Marie Rose sauce, and delicious Steamed Mussels with white
wine, garlic and parsley oil, served with freshly baked soda bread.
Service is great, and it should be no surprise to find that the drinks list is very well
considered – and includes the local beer, Western Herd. And don’t forget to round off
a meal here with that other speciality, ice cream – from their own ‘cow to cone’ ice
cream parlour, Spooney’s, next door.
Seats 84 (+40 on terrace). Open 7 days in summer, from 12noon to 9pm. A la carte;
daily special; children’s menu. Upstairs open 6pm (same menu with some specials
added). House wines €27, glass from €7. Children welcome to 8pm; full wheelchair
access. MasterCard, Visa

To apply for this job email your details to vaughansbookings@gmail.com

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