The Green Barn Restaurant

Food Ethos

Food is our passion; but we also believe the surroundings where we eat and the sounds that we hear, all combine to create the perfect offering. We serve what we love to eat: honest, unpretentious food; letting our produce be the strength in what you eat. We like to combine seasonal ingredients, using flavours, textures and colours, offering menus that reflect what’s happening in the garden. We only ever use seasonal produce on our menus, utilising the bounty from our walled garden, polytunnels and field scale plots and the surrounding farm. Vegetables and herbs will generally take centre stage, supplemented by protein from organic farmers and reputable fisheries.

Head Chef Sylvain Costrowa

Sylvain was born in Paris and spent his younger years visiting his grandfather’s charcuterie shop where he was first introduced to food, flavour and cooking. After school he studied at Ensemble Scolaire Saint-Louis Montargis in the Loire Valley for 8 years. Since graduating Sylvain’s career has brought him to England where he worked as a chef de partie in two MICHELIN Star restaurants before arriving in Ireland in 1999. Once arriving in Ireland he worked his way up through the kitchen ranks in restaurants in Dublin and Kildare before becoming head chef in Vie de Chateaux in Naas in 2008 where he led the kitchen for 15 years. We are very pleased that Sylvain has decided to continue his career with us here at The Green Barn.

Reservations & Group Bookings

Reserve your table using the button on the bottom right hand corner of the screen. For tables of 9 or more please send us an email Advance booking is highly recommended. Unfortunately due to the huge demand for tables at weekends we have limited availability for walkins.

We also host weddings, private parties, corporate events, christenings, communions and any worthy occasion. The Green Barn combines large open spaces with high ceilings and expansive wall spaces, with movable panelled partitions to create that perfect space for any size of group. With outdoor terraced garden rooms, and a large garden tent we have many options for different parties and times of year.

Group Booking Enquiry

Garden to Plate

Our team of growers oversee the production of fresh fruit and vegetables grown in the garden at Burtown, ensuring a constant supply of varied seasonal produce. The walled kitchen garden, our 4 acre field plot and several polytunnels also supply delicious fresh produce.

Sustainability

We are almost 100% self-sufficient and use sustainable methods for all our food production. No chemicals or pesticides have been used in our food production for as long we have been growing here, for well over 150 years. All our heating and hot water is produced from one biomass woodchip system that feeds into every building at Burtown, greatly reducing our carbon footprint. We have large compost areas that help the cycle of life and so feed and contribute to the soil structure of our gardens each year.

Interior Styling

The Green Barn’s interior spaces are rustic, contemporary and chic, inspired by our travel and love of beautiful places and things. Regularly featuring art exhibitions, large photographic prints and sculptures, the spaces within The Green Barn are continuously evolving. We love to dig, renovate and decorate, keeping things fresh, contemporary and inspired, but with a strong eye on sustainability and our heritage. Blurring the lines of exterior and interior spaces creates a seamless continuity between the restaurant and the garden.