House of Plates: Farm-to-Fork Dining in Castlebar, Ireland

Posted by Rowena Dumlao Rowena Dumlao - Giardina 2/11/2025

House of Plates: Farm-to-Fork Dining in Castlebar, Ireland

As we ventured north from Galway to Northern Ireland, we made a pit stop in Castlebar, a lively town in County Mayo that’s one of the largest in the west of Ireland. With its bustling yet compact center, Castlebar is packed with shops, restaurants, and cultural attractions, making it the perfect place to refuel and explore.

Right in the heart of town, House of Plates delivers a fresh take on Irish cuisine with a focus on local, seasonal ingredients. Founded by award-winning chef Barry Ralph and his wife Helen, this spot champions farm-to-fork dining, working closely with local farmers, fishermen, and artisan producers. With over 25 years of experience running restaurants, Chef Barry has turned his passion for food into a mission to showcase the best ingredients the West of Ireland has to offer.

The restaurant’s rustic-industrial décor reflects its commitment to sustainability, with repurposed materials throughout, wine racks and benches made from pallets, tables built from reclaimed wood and piping, and second-hand chairs sourced from Knock Shrine’s Basilica. This dedication to reducing waste extends to the kitchen, where sustainability is woven into every aspect of the dining experience.

Barry Ralph: The Chef Behind House of Plates

At the heart of House of Plates is Barry Ralph, a chef deeply passionate about Mayo’s rich food culture and the exceptional produce of the West of Ireland. With his years of experience, Barry has built his career around seasonality, sustainability, and a commitment to quality, ensuring that every dish reflects the best of the region’s ingredients.

Barry Ralph, chef and owner of House of Plates (photo from House of Plate's website)

A graduate of GMIT’s professional cookery program, Barry honed his craft in some of Mayo’s top hotels and restaurants before launching House of Plates with his wife, Helen. Their vision was to create a fresh, casual, and contemporary dining experience in their hometown of Castlebar, one that champions local farmers, fishermen, and artisan producers.

Barry’s ability to blend traditional Irish flavors with modern techniques has earned him recognition from McKenna’s Guide, Lucinda O’Sullivan’s Great Places to Eat, and Georgina Campbell’s Guide to Good Dining in Ireland. At House of Plates, every dish is a tribute to passion, provenance, and a deep respect for the land and sea.

Jackfruit Ramen

A Menu Rooted in Irish Ingredients

Our dinner at House of Plates was a feast of savory, modern Irish cuisine, offering a contemporary take on classic flavors. The Jackfruit Ramen with seasonal vegetables was a standout, delivering a full, hearty meal, while the Slow Cooked Featherblade of Irish Beef was rich, tender, and deeply satisfying. Portions are generous, ensuring that every meal leaves you warm and well-fed. Desserts were just as indulgent, but after such a satisfying meal, we couldn’t finish them on the spot. In a thoughtful touch, the chef carefully packed them for us to take back to our B&B, making the experience all the more memorable.

Roast Chicken Supreme

House of Plates collaborates with a network of trusted local suppliers, including Calveys Achill Lamb and Galway Goat Cheese, ensuring that every dish highlights the finest artisan and seasonal produce. The menu changes regularly, adapting to the best of County Mayo’s seasonal offerings.

You can start with locally inspired dishes like Ardsallagh Goat’s Cheese with beetroot meringue or Clew Bay Oysters with sloe and elderberry vinegar (€8 – €14). For mains, standout dishes include Roast Chicken Supreme with wild mushrooms and Pan-Fried Halibut with brown shrimp and braised fennel (€22 – €38), each celebrating the best produce from local farmers and fishermen. Desserts (€8 – €12) bring indulgent treats such as Date & Fig Pudding with sea-salted caramel and cherry ice cream, offering a sweet and comforting end to the meal.


Andarl Farm Pork

The restaurant serves dinner from Thursday to Saturday (5:00 PM – 9:00 PM) and Sunday lunch (12:00 PM – 4:00 PM), followed by dinner from 5:00 PM – 8:00 PM.For those on the go, House of Plates also operates 'Peko,' a takeaway concept specializing in noodles and bao dishes, catering to a variety of tastes, including spicy, sour, vegan, and vegetarian options.