‘We’ve seen plays written and political deals done’: Kealy’s of Greencastle to close
The award-winning Kealy’s Seafood Bar, which was frequented by Nobel laureate John Hume and playwright Brian Friel, is to close after almost four decades
The owners of Kealy’s Seafood Bar in Greencastle have announced that it is to close later this year after 36 years in business.
Situated across the road from the bustling harbour in the fishing port, the family-run restaurant was opened in 1989 by James and Tricia Kealy in what had been the pub run by James’s parents.
Sourcing fresh fish and shellfish from the doorstep and ingredients from around Inishowen, the award-winning restaurant established itself as one of the north-west's most renowned eateries and was frequented by Nobel Laureate John Hume and playwright Brian Friel who both had homes in the area.
In a statement on social media, owners Tricia, Eoghan and Oisín, announced with "immense gratitude and no small amount of sadness” that the premises will not be reopening after this summer.
Saying that “the time is right to close on our own terms, as the three of us focus on the next stages of our lives”, they expressed appreciation for “the incredible support that has allowed us to survive and thrive in this beautiful little corner of Donegal which we call our home”.
“The floor of the restaurant has been the stage to so many wonderful memories, enough to fill a book. We've seen couples meet and marry, plays and poems get written, political deals get done and families celebrate all the varied milestones of life.
“As a family business, we have also faced challenges none of us would have predicted in 1989, from the tragic loss of James in 2007, to a global pandemic which rewrote all the rules of the sector, again, the loyalty of our customers saw us through all of these trials, and we would never have stayed going for so long if we were not privileged to count many of you among our friends.”
They thanked all their staff over the years for the “particular fun and camaraderie that can only be forged in the heat of the kitchen” and their suppliers, “many of whom have been supporting us right from the start”. These include Foyle Fisherman's Co-Op, Byrne Seafoods and Donegal Prime Fish.
“We owe our name and a huge debt of gratitude to their work that beyond ourselves has put Inishowen on the map and on the menu throughout the country as a reference for the freshest seafood.”