The story
Just outside Duncannon Village, Aldridge Lodge has been a destination for high-quality dining since 2005. Chef Billy Whitty and his partner Joanne Harding, who runs the front of house, have built a reputation for fine modern Irish cuisine, earning a Michelin Bib Gourmand for their good quality, good value cooking. The restaurant is set on six acres, offering a tranquil setting where the table is yours for the evening.
The focus in the kitchen is simple: use the best of products from the island of Ireland. The daily changing dinner menu showcases this commitment, with a sample menu featuring dishes like Hook Head Crab Cocktail “Aldridge Style,” twice-cooked rare breed pork belly, and grilled Hook Head Lobster. Sourcing is transparent—suppliers include Mary Regan Organic Chickens, John Stone Beef, and Wild Irish Game Venison. The country cooking style is elevated but grounded, with a full vegetarian menu available and a tasting plate for two to finish.
Dinner service runs from 6:30 pm Thursday to Saturday, with Sunday lunch between 1 and 2 pm. Reservations are essential every night. The 24-seat dining room ensures an intimate pace, and the team's warmth makes it clear why this spot has collected accolades including AA 2 Rosettes and Georgina Campbell’s Awards. Chef Billy and Joanne have earned their name for excellence here, one plate at a time.
Recognition
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