The Station House bar and restaurant in Edenderry has had a busy year. A big makeover, a new chef in the form of Robbie Kelly and a win as Midlands Gastro Pub of the Year 2017 at the Good Food Awards, it’s been all go. We were excited to visit having known Robbie from Dublin over the years and it’s fair to say expectations were high.
The new décor is contemporary and chic, and a large oak bar is front and centre. Banquette seating runs around the walls, and on the lower level there are booths, which are perfect for a family group or a gang on a nght out. Outside there is a large terrace and beer garden, which during the summer months is a great space for a barbeque.
You can expect to find chicken wings, fresh cut potato skins or Thai style mussels, a choice of steaks, homemade burgers and some gastro favourites like proper fish and chips, a warming winter stew or a half roast chicken. There are some super salads as well, with goats cheese and red onion, a classic Caesar and a light smoked salmon and caper combo.
I started with the Clonakilty black pudding salad; a generous helping of pudding with smoked bacon, leaves and topped with a soft poached egg. A little relish on the side added zing, and runny egg and black pudding had me at hello. Fred had the vegetable soup to warm himself on a wet, freezing night and Keisha went with the chicken wings served with a hot sauce, which we all pillaged.
For mains the guys went with the steaks, one fillet and one surf ‘n turf, both cooked to perfection and with all the trimmings, it was good that they had a large appetite. With all that meat going on I had the linguine primavera, a vegetarian sauce made with red peppers, sundried tomatoes and spinach it was absolutely delicious with lashings of parmesan cheese.
After a little break we managed to find room for dessert; I went with profiteroles served with ice cream and chocolate sauce, Fred had the Bailey’s cheese cake and Keisha the apple pie. Somehow they heard it was Keisha’s birthday, so when the desserts were being served they all appeared singing Happy Birthday, with a beautiful greeting on her plate in chocolate and candles, it was very sweet. Teas and coffee’s brought the evening to a perfect end.
To sum up the Station House it would be friendly local staff bringing great food to the heart of the community, at value for money prices. Robbie Kelly is a great chef, his take on good, honest gastro pub fare is second to none, and only 10 minutes off the M4 it’s definitely one to stop off.