It all started in 1979, when John and Annette Vaughan opened Vaughanās Anchor Inn in Liscannor, a traditional bar and restaurant serving great Irish food.
Son Denis learnt his craft in the kitchen, putting the Anchor Inn on the map as a seafood destination serving the freshest fish and shellfish that was landed daily in Liscannor harbour.
Denisās wife, Lisa, joined the business, looking after everything from the bookings to the front-of-house service. Guests today can still meet Annette popping in on occasion too.
Denis and Lisaās eldest sons, James and Denis Jr, are the third generation to join the family business. Trained as a chef, James took over the kitchens in Vaughanās Anchor Inn in Liscannor in 2021.
Younger brother, Denis, joins his dad in Lahinch, working across the family’s new businesses, Spooneyās ice-cream parlour on the seafront and front-of-house in their casual new restaurant next door, Vaughanās on the Prom.
A true Clare family, the Vaughans are synonymous with the very best of Irish hospitality and enjoy nothing more than sharing their love of really great Irish food with everyone who comes their way.
It all started in 1979, when John and Annette Vaughan opened Vaughanās Anchor Inn in Liscannor, a traditional bar and restaurant serving great Irish food.
Son Denis learnt his craft in the kitchen, putting the Anchor Inn on the map as a seafood destination serving the freshest fish and shellfish that was landed daily in Liscannor harbour.
Denisās wife, Lisa, joined the business, looking after everything from the bookings to the front-of-house service. Guests today can still meet Annette popping in on occasion too.
Denis and Lisaās eldest sons, James and Denis Jr, are the third generation to join the family business. Trained as a chef, James took over the kitchens in Vaughanās Anchor Inn in Liscannor in 2021.
Younger brother, Denis, joins his dad in Lahinch, working across the familyās new businesses, Spooneyās ice-cream parlour on the seafront and front-of-house in their casual new restaurant next door, Vaughanās on the Prom.
A true Clare family, the Vaughans are synonymous with the very best of Irish hospitality and enjoy nothing more than sharing their love of really great Irish food with everyone who comes their way.
We donāt just talk about sustainability. We try extra hard to get things right at our three locations. For more than 15 years, weāve used solar panels at Vaughanās Anchor Inn in Liscannor to heat our hot water.Ā
Every ounce of our take-away packaging is compostable, from our ice-cream tubs to our fish and chips packaging and coffee cups. We make everything from scratch in our kitchens, eliminating wasteful packaging and plastics and working in tune with the seasons.
Most of our menu is sourced from within County Clare, cutting down on needless food miles. We serve coffee from Sunday Collab, who donate 1% of all profits to protecting the oceans.
We donāt just talk about sustainability. We try extra hard to get things right at our three locations. For more than 15 years, weāve used solar panels at Vaughanās Anchor Inn in Liscannor to heat our hot water.
Every ounce of our take-away packaging is compostable, from our ice-cream tubs to our fish and chips packaging and coffee cups. We make everything from scratch in our kitchens, eliminating wasteful packaging and plastics and working in tune with the seasons.
Most of our menu is sourced from within County Clare, cutting down on needless food miles. We serve coffee from Sunday Collab, who donate 1% of all profits to protecting the oceans.
At Vaughanās, we proudly champion the best local produce so you can enjoy a true taste of Ireland.
Our suppliers include:
We donāt like to brag and prefer to let our cooking speak for itself. Happily, lots of people like our food and hospitality and have given us awards to let us know.
And it’s not just our food. Our commitment to the local environment and sustainable produce has received some recognition too.
Join us in the pretty fishing village of Liscannor, where our landmark restaurant and bar has been serving delicious Irish food for over 40 years.
Specialising in local and sustainably sourced seafood, our award-winning team only serves the very best seasonal ingredients. Everything is made in-house, from our bread to our ice-cream, and our menus are informed by the dayās catch from Liscannor and Doolin.
With pints on tap, tables indoors and out, and a third-generation Vaughan in the kitchen, weāre keeping up a proud tradition of serving honest and delicious Irish seafood.
Open daily from 12 – 9pm.Ā
Bookings advisable.
Accommodation also available.
Join us in the pretty fishing village of Liscannor, where our landmark restaurant and bar has been serving delicious Irish food for over 40 years.
Specialising in local and sustainably sourced seafood, our award-winning team only serves the very best seasonal ingredients. Everything is made in-house, from our bread to our ice-cream, and our menus are informed by the dayās catch from Liscannor and Doolin.
With pints on tap, tables indoors and out, and a third-generation Vaughan in the kitchen, weāre keeping up a proud tradition of serving honest and delicious Irish seafood.
Open daily from 12 – 9pm.Ā
Bookings advisable.
Accommodation also available.
Coriander, Vietnamese dressing
cucumber, dill, Amalfi lemon mayonnaise, horseradish crĆØme fraiche
homemade black pudding, Piquillo pepper, caramelised apple
Parmigiano reggiano, basil oil
spuds are peeled, cut, steamed and fried in beef dripping, homemade tartar sauce
made with Galway Bay langoustines, coated in panko breadcrumbs, homemade tartar sauce
Liscannor crab, saffron fregola, Amalfi lemon, shellfish bisque
flat cap mushroom, confit egg yolk, beef dripping chips, beef jus
Crushed peas, courgette and basil purƩe , lamb jus
Coriander, Vietnamese dressing
Dill, pickled cucumber, Horseradish crĆØme fraiche
roasted Octopus, spiced tomato, squid ink tuile, dashi butter
ham hock croquette, piquillo pepper, pear & apple chutney
apple, coriander, caviar, Lobster bisque
Spuds are peeled, cut, steamed and fried in beef dripping, homemade tartar sauce, pea puree
flaked almond, brown shrimp, caper & parsley beurre noisette
summer vegetable nage, clams, parmesan cream, summer truffles
ratatouille, courgette & basil purƩe, lamb jus
crispy beef cheek rosty, sautƩed foie gras, beef jus
pickled carrot & leek, carrot & turmeric butter
The ideal location for exploring the Cliffs of Moher, The Burren and Wild Atlantic Way, Vaughan’s Anchor Inn in Liscannor offers luxurious accommodation at superb rates with a delicious breakfast every morning.
Each of our stylishly refurbished bedrooms has an ensuite bathroom, king-size double bed and memory foam mattress. Our water is heated by solar power and guests can enjoy free parking.
Rooms include
The ideal location for exploring the Cliffs of Moher, The Burren and Wild Atlantic Way, Vaughanās Anchor Inn in Liscannor offers luxurious accommodation at superb rates with a delicious breakfast every morning.
Each of our stylishly refurbished bedrooms has an ensuite bathroom, king-size double bed and memory foam mattress. Our water is heated by solar power and guests can enjoy free parking.
Rooms include
At Spooneyās ice-cream parlour in Lahinch, we make our own cow-to-cone ice-cream every single day. Whyās it called cow-to-cone? Because we collect fresh milk daily from Laceyās Farm in Liscannor and pasteurise it ourselves, before churning it into insanely delicious ice-cream.
Of course we donāt just serve cones: thereās wafer baskets, sorbets and milkshakes too and our incredible Super Sundaes.
Spooneyās also serves deliciously fresh fish and chips, made with locally caught fish that we fillet and batter in-house. Our chips are fresh too, cut from potatoes grown 40 kilometres away.
Enjoy a specialty coffee at Spooneyās too, made with Sunday Collab single origin coffee, our own milk, and perhaps freshly made churros or doughnuts on the side.
Open daily from 10am – 7pm.
At Spooneyās ice-cream parlour in Lahinch, we make our own cow-to-cone ice-cream every single day. Whyās it called cow-to-cone? Because we collect fresh milk daily from Laceyās Farm in Liscannor and pasteurise it ourselves, before churning it into insanely delicious ice-cream.
Of course we donāt just serve cones: thereās wafer baskets, sorbets and milkshakes too and our incredible Super Sundaes.
Spooneyās also serves deliciously fresh fish and chips, made with locally caught fish that we fillet and batter in-house. Our chips are fresh too, cut from potatoes grown 40 kilometres away.
Enjoy a specialty coffee at Spooneyās too, made with Sunday Collab single origin coffee, our own milk, and perhaps freshly made churros or doughnuts on the side.
Open daily from 10am – 7pm.
Spooneyās homemade ice-cream and sorbet. New flavours every day.
1 scoop ā¬3 | 2 scoops ā¬4 | 3 scoops ā¬5
Made with our fresh ice-cream.
Small ā¬3.50 | Mega ā¬4.50
Bounty, Strawberry, Ferrero Rocher, Mint Chocolate.
ā¬4
Spooneyās Mess, Daim & Malteser, Reeseās Pieces, Hungry Hippo, Unicorn, Oreo, Biscoff.
Small ā¬4.50 | Mega ā¬5.50
Our homemade whipped cream, 1 topping, candy floss
ā¬4.50
Vanilla ice-cream, hot espresso coffee.
ā¬4.70
99’s ā¬4.70 | Cone ā¬2.20
Small ā¬2.50 | Large ā¬4
ā¬2
Join us at Vaughanās on The Prom for memorable food in the most memorable of locations. Overlooking beautiful Liscannor Bay in Lahinch, we specialise in seafood and the freshest seasonal and local produce.
Bringing honest Irish food to Lahinchās seafront, we cook over charcoal on a Josper Basque Grill, with our chefs making everything from scratch. Our modern menu features the tastiest Irish seafood, including lobster, langoustines, fish and chips and steak.
A full bar means you can enjoy your favourite drink with the best of food and the best of ocean views. Relaxed and casual, indoors and out, youāll find a warm Vaughans welcome in this laidback Lahinch restaurant.Ā
Open 12:30pm – 9pm, Friday, Saturday & Sunday.
Bookings advisable.
Join us at Vaughanās on The Prom for memorable food in the most memorable of locations. Overlooking beautiful Liscannor Bay in Lahinch, we specialise in seafood and the freshest seasonal and local produce.
Bringing honest Irish food to Lahinch’s seafront, we cook over charcoal on a Josper Basque Grill, with our chefs making everything from scratch. Our modern menu features the tastiest Irish seafood, including lobster, langoustines, fish and chips and steak.
A full bar means you can enjoy your favourite drink with the best of food and the best of ocean views. Relaxed and casual, indoors and out, youāll find a warm Vaughans welcome in this laidback Lahinch restaurant.Ā
Open 12:30pm – 9pm,Ā Friday, Saturday & Sunday.Ā
Bookings advisable.
homemade Guinness bread
Vietnamese dressing
made with Galway Langoustines, iceberg lettuce, maire rose sauce
Lime & Chilly Mayonnaise
garlic & ramen butter, local organic salad
spuds are peeled, cut, steamed, and fried in beef dripping, homemade tartar sauce
with a hazelnut crust, roasted cauliflower, cauliflower puree, hazelnut beurre noisette
homemade brioche, local organic salad
capers, red onion, pickled lemon puree, organic salad
garlic and parsley oil, homemade Guinness bread
cheese and onions, beef dripping chips
homemade Guinness bread
Vietnamese dressing
made with Galway Bay langoustines, iceberg lettuce, maire rose sauce
homemade brioche, Amalfi lemon
sesame seeds, sauteed wild mushrooms, balsamic, aubergine jam
made with plum tomatoes, Macroom buffalo mozzarella
barbecued prawns, apple jam
garlic & ramen butter, homemade Guinness bread
tomato, pepper & chorizo stew
spuds are peeled, cut, steamed and fried in beef dripping, homemade tartar sauce
& fresh herb crumble in a shellfish cream, local organic salad
fricassee of summer vegetables & shellfish, dashi crumb
with a hazelnut crust, roasted cauliflower, cauliflower puree, hazelnut beurre noisette
sprouting broccoli, pickled ginger & lime crĆØme fraiche
open cap mushroom, bone marrow butter, beef jus, chunky chips in beef dripping
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Call us at 065 708 1548 to make your reservation or email [email protected].
