The Tailor Lounge
The Tailor Lounge, Heartfelt Meals, Local Charm
At The Bailie Hotel we are proud to use only the finest Irish and locally sourced produce in all of our dishes. We believe in supporting local farmers and suppliers, ensuring that every ingredient is fresh, sustainable, and of the highest quality.
See a list of our trusted suppliers below, who help us bring the best of Ireland to your plate.
See a list of our trusted suppliers below, who help us bring the best of Ireland to your plate.
Black Butchers-Bailieborough, Sheelin Eggs-Bailieborough, Morgans Fine Fish-Omeath, Ashbrook Foods-Louth,
Gerrys Veg-Monaghan, Fan Fruits-Louth, Lakeland Dairies.
We are excited to announce the addition of a brand-new dining room at the Bailie Hotel, designed to enhance your dining experience. Here, you can savour delicious dishes crafted by our talented chefs, featuring the freshest local produce. This warm and inviting space is perfect for sharing family moments and hosting gatherings with loved ones. The walls are adorned with photographs showcasing the beauty of Bailieborough, from iconic landmarks to cherished moments and achievements from past and present, celebrating the rich history and vibrant spirit of our town.
Come and create new memories with us!
Stay in the loop with the latest from the Tailor Lounge! Follow us on Facebook for daily updates on our mouthwatering Carvery Lunch menu and unbeatable Evening Specials from our Bar Food selection. Don't miss out on the delicious deals!
Bailie Carvery
Breakfast
Monday – Saturday 9am – 12pm
Sunday 10am – 11.30am
Carvery Lunch
Monday – Saturday 12pm – 3pm
Sunday 12pm - 4pm
Bank Holidays 12pm- 3pm
Bar Food Menu
Mon-Wed 3pm-8pm
Thurs-Sat 3pm-9pm
Sun 4.30pm-8pm
Bank Holidays 3pm - 8pm
Snack Menu
Monday - Saturday 12.00 pm - 3.00 pm
No Snack Menu on Sunday
Planning a special occasion?
Book a table at the Tailor Lounge and explore our fantastic function menu and pricing options!
Read our Grub Spy Review
"Myself and the boss were traipsing around Bailieborough in Cavan when a peckish hunger suddenly overcame us. As luck would have it, we were outside the Bailie Hotel where a two- roast buffet lunch was being served.
I enquired if we might have a couple of sandwiches. A straightforward and simple request but what arrived minutes later blew me away.
The chef had cut steaming slabs of rib roast and shoved them between thick slices of buttered batch along with a pot of Coleman's mustard on the side. It was a delicious concoction that melted in the mouth.
I can still taste it; I can still see it, and I would happily go all the way back there ... for a simple beef sandwich".