Our Story

About Us.

We love quality, local, seasonal produce...

The Old Bank first opened its doors in October 2019, and we’ve gone through quite a metamorphosis in the three memorable years since: 

With chef Dave Larkin at the helm, The Old Bank Restaurant has gone from an Italian bistro to modern Irish restaurant, that has established itself as one of the finest in the region.  We’ve also added a casual, family-friendly bistro that celebrates the best of the produce from the locality and our farm, Al Eile, but at a more accessible level – allowing everyone to enjoy our food.


The Old Bank occupies the iconic 19th-century Bridge House overlooking the postcard perfect Dungarvan Harbour in Co. Waterford, Ireland. On the ground floor of the building there is a classic cocktail bar, private terrace, and The Bistro, our casual dining option. On the first floor we have a private dining space and our fine dining restaurant, The Old Bank Restaurant.

The Old Bank Building
Executive Head Chef

Dave Larkin

Our innovative kitchen team is led by the acclaimed Executive Head Chef, Dave Larkin. With over 25 years’ experience working with some of the finest chefs in London, Dublin, Waterford and Barcelona, Dave has an immense skill and passion for his craft, and this is evident in the dishes we bring to the table. Dave has created menus that are guided by the season and that celebrate the quality produce we are lucky to have on our doorstep.

“My food philosophy is simple – use quality, local, seasonal produce and treat them simply, allowing the produce to speak”
Dave Larkin

The Farm​

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In 2020, we developed a plot of land less than 5km from The Old Bank into our restaurant farm.

The benefits to cultivating our own ingredients are plentiful – cooking with produce that has been harvested a few hours prior is a pleasure, and a pleasure to eat. What’s more, having our own farm reduces our carbon footprint and enriches the environment through the use of chemical free methods.


In the coming months we plan to expand the farm by adding rare breed pigs and Dexter cattle, in a push to becoming even more sustainable.

Our story is in its opening chapter, and we look forward to the exciting times ahead.

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