A deep commitment to local staff, produce and sustainable luxury

CLIFF takes its commitment to sustainable practices seriously. At all properties we use low energy lightbulbs and recycle all of our paper.

We operate an environmentally-conscious laundry policy and use products that are kind to ecosystems wherever we can.

We source food as locally as possible at all properties.

A large percentage of fresh vegetables for Cliff House Hotel are grown in a unique partnership with St Raphael’s Centre in Youghal — empowering patients to sell surplus produce.

“We’re proud of our ‘green fingers and like to show off as much of our own home-grown produce as possible”

Martijn Kajuiter CLIFF Executive Chef

Cliff at Lyons has the benefit of its rural location, with an organic kitchen garden adjacent to both the main, 50-seat restaurant, The Orangery,and the all-day dining Canal Café.

This proximity is evident in the fresh snip of verbena in your morning tea, in the crushed mint in juices, to the French radishes chopped at your dinner table.

At Cliff Townhouse, Head Chef Sean Smith devises menus that focus on sustainable seafood from Irish waters – including cod, monkfish, Dublin Bay prawns, scallops, hake, Irish lobsters and Galway muscles – while also knocking on the door of small organic Irish farmers for pork, beef and free-range chicken. Seasonality always plays its part.

At our hotel in Ardmore, 60 per cent of the roof area is covered in sedum moss, which blends softly into the Irish landscape.

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