Bookings

 

Phone:  01297 33308
Email: thehideawaybookings@gmail.com

OPENING HOURS

 

To Be Confirmed

RESTAURANT

 

Here at The Hideaway, we pride ourselves on the quality and freshness of our food. We will only ever buy the best produce from local suppliers and every dish on our menu is prepared to order! This means you can be rest assured knowing that your meal hasn't been plucked out of a freezer and microwaved!

We also pride ourselves on our high level of service and quality of food. There will always be well cooked food in a relaxing environment. 

Our Head Chef

My name is Aaron McGarrigle I'm 29 and I come from Co.Tyrone Ireland. I have been training as a cook/chef from the age of 15 and have worked in a fantastic estate in Ireland. I have, from a very young age, had a keen involvement in hunting and fishing. This gave me a serious interest in cooking when I was younger and I have it to thank for me becoming a chef. I grew up in a small town, but spent most of my childhood on my great aunts sheep farm and she was a big influence on my life. Her work ethic and care for her animals was second to none and that always gives me inspiration to get the best out of each beast I use for the table. Being involved in this life has made me always source the most ethical produce I can find, from the fish to the very salt I use, I think it's very important to support local farms and small holders, I avoid mass produced products  especially farmed fish in every way possible. If I can't catch and dispatch, or know it's had a happy free range life, I don't believe it's worth using. As a chef it's my duty to source the best possible produce I can find. I have been very lucky to find somewhere like Cranberries where I have the freedom to use the best products available as the owners share the same love for food as I do. It's a great pleasure rolling up to work everyday and seeing the view across the hills to the sea, beats anything I've seen hands down! At the Hideaway we aim to bring something different to the area using solely local producers and fishermen. The style of food would be described as modern rustic with lots of little twists to keep things interesting, the menus will change as much as possible some times on a daily basis so every visit should bring a different experience. I would like to thank Steve and Verity for this fantastic opportunity and to be part of the team.