Nestled in the heart of Doolin in County Clare, Glas Restaurant stands as a testament to the belief that exceptional cuisine begins with a deep connection to the community and the land. Chef Martyn’s culinary philosophy is simple yet profound: every dish on the 7 course 30 mile tasting menu has only ingredients that are reared, landed, produced, grown or foraged within 30-miles as the crow flies from Glas restaurant.
This includes the talented Chef. Martyn Whyte, who was reared in Lisdoonvarna and started his career in food as a pot washer in Hotel Doolin at sixteen years of age. Intrigued by the buzz of a busy kitchen Martyn was soon working behind the pass and putting up his own plates.
Martyn went to University of Limerick but the call of the kitchen was too strong and soon he was back in Doolin having packed in his course in Architecture to follow his dream of working with food and becoming a top chef. After a period with Hotel Doolin Martyn spent five years in Dromoland Castle, earning his culinary apprenticeship and also worked in Lignum Restaurant in Loughrea before returning to where it all started in Doolin to take the reins at Glas Restaurant.
He truly believes that “we're not just a restaurant; we're a hub that celebrates the vibrant tapestry of local producers, farmers, foragers, and artisans. The concept of our 30-mile menu is a culinary journey that highlights the freshness and quality of ingredients that thrive in County Clare's rich soil and pristine waters.
The backbone of our menu lies in the dedicated network of suppliers whose commitment to sustainability and excellence mirrors our own values.
We take pride in partnering with remarkable individuals and businesses such as Thalli Foods, Lunasa Farm Quin, Michael O‘Connell of Doolin, Gourmet Game, Garrihy’s of Doolin, Moy Hill & Nolan’s Farm, Flaggy Shore Oyster, Annie & Ronan Nolan, Hazel Mountain Chocolate, Aillwee, St. Tola Goat's Cheese & Cratloe Hill, Carron.
Some more highlights are Thalli Foods’ foraged treasures and the charcuterie and pork from Lunasa Farm Quin, the fresh lobster and crab by Michael O‘Connell and the wild game sourced from the hills of East Clare by Gourmet Game, each ingredient tells a story of dedication, passion, and a commitment to quality that transcends mere culinary delight.
The vegetables hail from Moy Hill & Nolan’s Farm, eggs from Moy Hill, oysters from Flaggy Shore Oyster, potatoes by Annie & Ronan Nolan, chocolate from Hazel Mountain, cheese from Aillwee, St. Tola & Cratloe Hill, herbs and salads from our own polytunnel, dairy from the Burren, and even our desserts and breads are lovingly made in-house using these locally sourced ingredients.
Our commitment to sustainability doesn’t stop at sourcing local; we've gone the extra mile—quite literally—by ensuring that everything on our menu is within a 30-mile radius 'as the crow flies' from our hotel. This dedication allows us to offer you not just a meal, but an experience steeped in the terroir and authenticity of County Clare.
The result? A menu that not only tantalizes taste buds but also celebrates the bounty of Clare’s landscape. Each dish showcases the rich flavors, freshness, and seasonal essence that embody the very spirit of their community-driven ethos.
Join us at Glas Restaurant, where our 7 course 30-mile menu isn't just about food; it's a celebration of community, sustainability, and the incredible flavors that thrive in our corner of the world.
Come dine with us and experience the true essence of County Clare, one plate at a time.”
Glas opening hours:
Friday & Saturday from 6:30pm to 8:30pm
Sunday Lunch 1pm to 5pm
