In just a few short years, Feargal and Fiona O’Donnell have brought the Fatted Calf from just another Irish village pub serving food to a destination restaurant and bar. In the middle of picturesque Glasson village, it destroys the idea of pub grub with its impressive menu. Afterall, you’d be hard pressed to find artisan meat boards or sauces made with Bellingham blue cheese and marrow butter down in your local. The menu reads like a glossary of Irish food suppliers, with Castlemine Farm lamb, Jane Russell sausages, Gubeen chorizo, Lough Boura salad leaves, Lisduff black pudding, and more. John Stone beef makes multiple appearances, including 18-month air dried beef with horseradish cream and beetroot jelly. It’s a long way from a packet of Tayto and a pink Snack… They also have a good selection of Irish and international craft beers.