The award-winning Beaches Restaurant is the main restaurant at Kelly’s Resort Hotel, Wexford. The room is designed to retain a sense of traditional opulence with a fresh, almost gallery-esque approach – the home for some favourites from the Hotel’s famous art collection. This theme is carried throughout Beaches with the menu covers designed by William Crozier and the delph by Guggi Rowan.
Our Executive Chef, Eugene Callaghan, ensures that the menus change daily to give variety for residents staying for longer breaks. Eugene believes in sourcing the most refined natural foods found in abundance in Wexford, providing exquisite dishes on his menus. He works closing with our Head Gardener, Deirdre, on providing different seasonal varieties of vegetables for the coming year, ensuring that the Hotel gets maximum yields from the ground while giving back to the land at the same time. Together they aim to supply the Hotel with fresh, naturally grown produce.
Wine lovers should certainly enjoy the treats of Beaches. The Hotel’s new cellar, which is now visible from the dining room, provides a dark and still resting place for many wine treasurers, many of whom are difficult to find. Most of the wines in the 2023 collection are directly imported from Bordeaux, Burgundy, Rhone and other regions in France and Italy. Bill has carefully tasted each wine with the help of his brother-in-law, Vincent Avril, a grower in Chateauneuf-du-Pape. As he says, spending is no guarantee of quality; however, careful tasting is. Our guests should book their tables for dinner on arrival. After dinner, enjoy our nightly entertainment in the Ivy room. Smart wear is requested in the restaurant in the evening.
Beaches Dinner Menu Click here to view a Sample Menu (Our Beaches Dinner Menu changes daily)
Kelly’s Full Wine List February 2023 – Click Here
For our non-residents, we have two sittings available:
Sunday to Friday: 6.30 pm & 8.30 pm
DINNER €55.00 (4-Courses)
Our COURTESY BUS home is available for our local diners on Friday and Saturday evenings (within a 20km radius).
Eugene Callaghan and his team continually raise their game, showcasing the pristine produce grown by Deirdre Howlin, the Head Gardener, which comes fresh from their tunnels and vegetable beds, sited just across from the hotel itself, and the dishes in Beaches restaurant express the sweet heat of the sunny south east.
John & Sally McKenna, McKenna’s Ireland
Kelly's Kitchen Garden
"Field to Fork Production"
Bill has always had a strong vision where he would like Kelly’s to be in the market, not only for the quality of food we serve but more importantly where it derived from is highly important, hence his introduction this year “Kelly’s Kitchen Gardens”.VIEW MORE
"Providing Quality & Service"
In keeping with the ethos of Kelly’s, we buy from of the best and well-known food suppliers, who have been supplying the hotel over the last number of years.