6 Generations of Hospitality, Locally sourced ingredients, Generations old recipes and a personally chosen wine list make the experience of staying at Gougane Barra Hotel unique.
Every day Neil is in the restaurant and everywhere! and Katy is in the kitchen and together with their positive dynamic team offer a personal experience of Irish hospitality.
Katy, Rolf and the dedicated kitchen team from all over the world take responsibility for sourcing, creating, cooking and baking the food with love and care.The Food at Gougane Barra Hotel is country house in terms of style. Our menus feature fresh herbs and flowers from the garden, sustainable fish from Unionhall. grass fed beef steaks from our local butcher Michael Twomey in Macroom, fresh farm Duck from Skeaghanore Farm in Ballydehob. just under an hour away, Chicken and Black Pudding from Clonakilty, country butter from Glenilen Farm and free range eggs for baking.
"The hospitality is exemplary , of course, and every bit its equal is Katy's utterly distinctive country cooking" - Mc Kenna Guides 2024
We make menu choices with sustainability in mind. We are conscious of where our food comes from, how it was grown and we choose food with the lowest carbon footprint.
Our cookbook 'Cooking with Katy' is available here and is a little book with some of our family recipes which to our surprise won best hotel cookbook in the world at the Gourmand awards in Paris in 2022. We raised almost €20,000 for ISPCC Childline.
In this unspoilt, natural Gaeltacht area, we’re lucky to be able to source most of our food from a large number of small, local producers. We aim to create food which tastes real and is from our region and tastes like the ground it comes from.
Since 2014, we have our own organic herb garden where we also grow rhubarb, salad leaves and fruit bushes to supply the hotel.
“The way the team run this magical hotel feels good, and that is why we all love it. They make their pear and almond scones - and their poached eggs on Lynch's toast (in business in Macroom for 150 years) and their Aga-roasted Chicken with Gubbeen Bacon and rosemary gravy, and their baked crumble with homemade custard - not just because their customers love them, but because it is a happy and creative act, and a rewarding and generous testament of true hospitality.”
John McKenna and Sally McKenna, The Mc Kennas’ Guide 2020
We are happy to accommodate special dietary requirements. Please let us know ahead of your stay/ dinner reservation if you have particular dietary needs.
We serve breakfast daily 8am - 10am
We serve soup, seafood chowder with brown treacle soda bread, homebaked scones & desserts from 12.30-14.30pm
We serve traditional lunch on Sunday in our restaurant overlooking the lake 1pm - 2:30pm Booking is advised but not essential.
We serve dinner 7 nights per week for the season, 2 sittings at 6pm and 8pm Booking is advisable and possible on the front page of the website
Please Call or Email us to make a reservation
026 47069 / info@gouganebarrahotel.com
See you in Gougane Barra, we will look after you