Tom Crean Fish and Wine & Accommodation

Specialties

Fish including Lobster & Oysters from our tank, Also serving steak, chicken, duck, pork, vegetarian and vegan.

In an effort to preserve the environment & community and provide the highest possible standard for our guests, every effort is made to buy local organic produce.

Suppliers: Organic Leaves & Vegetables — Billy Clifford, Eggs — Cian d’Arcy, Kenmare & Beara Eggs, Adrigole, Black Pudding — Peter O’Sullivan Sneem. Fish — Star Seafoods Ltd., Dauros, Rib Eye — Flesk Meats, Ballyvourney. We are dedicated to the protection of our seas, our maritime communities and all forms of marine life. We source all our wild fish from sustainable waters and farmed fish from reputable aqua farms.

History

Established in 1992.

Aileen Crean O’Brien d’Arcy is Tom Crean’s grandaughter Chef/​proprietor of the business.. Tom famous Irish Antarctic Explorer was on three expeditions — two with Captain Scott and one with Sir Ernest Shackleton. Originally opened by Aileen and her late husband Matt in 1992, ex head chef of the 5* Park Hotel Kenmare and Aileen chef de partie. Run as «d’Arcy’s» for 6 years until Matt’s sudden death. Aileen was out of the business until 2009. Opened the «Tom Crean Room» in 2010, re-​named the business in honour of her grandfather in 2011.

It is predominantly a fish restaurant but also serves chicken, steak, duck, pork, vegetarian and vegan.

The team work hard to create a relaxing dining experience for you our customer. We look forward to welcoming you to the restaurant.