Howards Restaurant is a lively but relaxed Restaurant with delicious cuisine. Named after Lord Howard of Wicklow who lived the life of the connoisseur, learning to appreciate fine food & fine wine. Our ambition is to continue the great tradition of Howard's life – “Exceptional Food and wine”.
The food is not the only attraction at Howard’s however; attentive service and an extensive drinks menu all combine to make this a restaurant a firm favourite with locals as well as hotel guests.
Paolo Luigi Mario Tullio is writer and a Michelin star-winning head chef of the former restaurant Armstrong's Barn in Annamoe, County Wicklow. He is currently the restaurant reviewer and wine correspondent for the Irish Independent and also contributes articles on life-style and travel to Food and Wine Magazine.
Below is an extract from the Paolo Tullio review.
"My starter arrived, a generous tian of shrimps in the Marie Rose sauce -- not your usual tiny amount with loads of lettuce -- and we all tucked in. Not a complicated dish, but it was well done.
The main courses came and, once again, the standard was high. The duck breast was tender and nicely flavoured and the scampi were exactly as described: homemade. Each one was different, not like the pre-prepared variety. The batter was crisp and it didn't have that oily texture that so often ruins a battered dish. A fine sirloin was on the plate before me and the pepper sauce was served separately. The sauce was very good and the steak was cooked exactly to my liking; only the vegetables of the day were a little on the dull side.
Nothing complicated in these three dishes, but they were well produced and left us all contented.
We weren't really hungry enough for desserts, but our waitress suggested that she could make a mix of three of them and we could share them. We couldn't say no to that and so the plate arrived, with a banoffee, a chocolate brownie, and a Baileys and Malteser cheesecake. The brownie was good, the banoffee was excellent, but the cheesecake was a stroke of genius. It was superb, the sort of dish that you remember. Whoever does the desserts in this kitchen knows what they're doing. These made a good ending to our meal"