It all started in 1979, when John and Annette Vaughan opened Vaughan’s 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.
Denis’s 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 Lisa’s 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 Vaughan’s Anchor Inn in Liscannor in 2021.
Younger brother, Denis, joins his dad in Lahinch, working across the family’s new businesses, Spooney’s ice-cream parlour on the seafront and front-of-house in their casual new restaurant next door, Vaughan’s 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 Vaughan’s 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.
Denis’s 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 Lisa’s 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 Vaughan’s Anchor Inn in Liscannor in 2021.
Younger brother, Denis, joins his dad in Lahinch, working across the family’s new businesses, Spooney’s ice-cream parlour on the seafront and front-of-house in their casual new restaurant next door, Vaughan’s 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 don’t just talk about sustainability. We try extra hard to get things right at our three locations. For more than 15 years, we’ve used solar panels at Vaughan’s 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.
We don’t just talk about sustainability. We try extra hard to get things right at our three locations. For more than 15 years, we’ve used solar panels at Vaughan’s 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 Vaughan’s, we proudly champion the best local produce so you can enjoy a true taste of Ireland.
Our suppliers include:
We don’t 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 day’s catch from Liscannor and Doolin.
With pints on tap, tables indoors and out, and a third-generation Vaughan in the kitchen, we’re keeping up a proud tradition of serving honest and delicious Irish seafood.
Open daily 12.00pm-8.30pm.
Dinner 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 day’s catch from Liscannor and Doolin.
With pints on tap, tables indoors and out, and a third-generation Vaughan in the kitchen, we’re keeping up a proud tradition of serving honest and delicious Irish seafood.
Open daily 12.00pm-8.30pm.
Dinner bookings advisable.
Accommodation also available.
Coriander, Vietnamese dressing
chili and garlic butter, homemade Guinness bread
iceberg lettuce, crispy carrots, maire rose sauce
made with Acquerello rice, aged comté
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
Tenderstem broccoli, cauliflower purée hazelnut beurre noisette
tomato & crab meat fregola, Amalfi lemon
flat cap mushroom, beef dripping chips, Bordelaise sauce
confit peppers, black garlic Lamb jus
Coriander, Vietnamese dressing
coriander, apple, imperial caviar
sautéed foie gras, piquillo pepper, pear & apple chutney
carrot, tandoori, bacon crumb, chive oil
made with Acquerello rice, aged parmesan
Spuds are peeled, cut, steamed and fried in beef dripping, homemade tartar sauce, pea puree
fricassee of summer vegetables, brown shrimp, basil oil, summer truffles, parmesan cream
Chargrilled green asparagus, San Marzano, vin jaune sabayon
confit peppers, black garlic Lamb jus
crispy beef cheek rosty, sautéed foie gras, Bordelaise sauce
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, 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
At Spooney’s ice-cream parlour in Lahinch, we make our own cow-to-cone ice-cream every single day. Why’s it called cow-to-cone? Because we collect fresh milk daily from Lacey’s Farm in Liscannor and pasteurise it ourselves, before churning it into insanely delicious ice-cream.
Of course we don’t just serve cones: there’s wafer baskets, sorbets and milkshakes too and our incredible Super Sundaes.
Spooney’s 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 Spooney’s 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 Spooney’s ice-cream parlour in Lahinch, we make our own cow-to-cone ice-cream every single day. Why’s it called cow-to-cone? Because we collect fresh milk daily from Lacey’s Farm in Liscannor and pasteurise it ourselves, before churning it into insanely delicious ice-cream.
Of course we don’t just serve cones: there’s wafer baskets, sorbets and milkshakes too and our incredible Super Sundaes.
Spooney’s 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 Spooney’s 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.
Spooney’s homemade ice-cream and sorbet. New flavours every day.
1 scoop €3 | 2 scoops €4 | 3 scoops €5
Made with our fresh ice-cream.
Small €3.50 | Mega €4.50
Bounty, Strawberry, Ferrero Rocher, Mint Chocolate.
€4
Spooney’s Mess, Daim & Malteser, Reese’s Pieces, Hungry Hippo, Unicorn, Oreo, Biscoff.
Small €4.50 | Mega €5.50
Our homemade whipped cream, 1 topping, candy floss
€4.50
Vanilla ice-cream, hot espresso coffee.
€4.70
99’s €4.70 | Cone €2.20
Small €2.50 | Large €4
€2
Join us at Vaughan’s 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, you’ll find a warm Vaughans welcome in this laidback Lahinch restaurant.
Open Wednesday – Sunday from 12.30pm – 8.30pm.
Dinner bookings advisable.
Join us at Vaughan’s 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, you’ll find a warm Vaughans welcome in this laidback Lahinch restaurant.
Open Wednesday – Sunday from 12.30pm – 8.30pm.
Dinner bookings advisable.
homemade Guinness bread
homemade Guinness bread
Vietnamese dressing
Shane Vaughan’s poached free range hen’s egg, wild mushroom, epoisses sauce
made with heritage tomatoes & Macroom buffalo mozzarella
homemade Beef dripping chips
local organic salad
marie rose, Guinness bread, local organic salad
homemade brioche, local organic salad
Guinness braised onions, pickles, beef dripping chips
chili and garlic butter, homemade Guinness bread
spuds are peeled, cut, steamed, and fried in beef dripping, homemade tartar sauce
chips made with Atlantic Prawns, homemade tartar sauce
roasted garlic & ramen butter, local organic salad
made with Galway Langoustine, Liscannor Crab meat, Smoked Salmon, Gambas, Wild Mussels, Liscannor Crab claws, Flaggy Shore Oysters, Fresh Salmon, Marie rose sauce, Guinness brown bread, local organic salad
homemade Guinness bread
Shane Vaughan’s poached free range hen’s egg, wild mushroom & epoisses sauce
made with heritage tomatoes & Macroom buffalo mozzarella
homemade brioche, Amalfi lemon
made with Galway Bay langoustines, iceberg lettuce, maire rose sauce
roasted garlic & ramen butter homemade Guinness bread
crispy suckling Pig, carrot puree, seaweed butter
Vietnamese dressing
Guinness braised onions, pickles, beef dripping chips
satay crust, slow braised leg with sweetcorn & fregola
spuds are peeled, cut, steamed, and fried in beef dripping, homemade tartar sauce
fresh herb crumble in a shellfish cream, local organic salad
chargrilled asparagus, Amalfi lemon, sauce vierge
with a hazelnut crust, roasted cauliflower, cauliflower purée, hazelnut beurre noisette
made with Galway Langoustine, Liscannor Crab meat, Smoked Salmon, Gambas, Wild Mussels, Liscannor Crab claws, Flaggy Shore Oysters, Fresh Salmon, marie rose sauce, Guinness brown bread, local organic salad
aged grass fed Irish Black Angus, served with 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].
