Dillon’s Restaurant is run by Richard Milnes and Antje Gesche who serve extraordinary food, cooked exquisitely, in a relaxed West Cork setting
Richard Milnes studied at CIT before working in Dublin, and at the Park Hotel and Mulcahy’s in Kenmare. In the UK, he worked at Bristol’s Culinaria and also at Heston Blumenthal’s renowned restaurant The Fat Duck in Bray, Berkshire.
Now, Richard has returned to his native West Cork to serve up the area’s wonderful local produce with great flair. The intimate and friendly setting of Dillon’s Restaurant in the small village of Timoleague provides the perfect backdrop for the dishes he creates.
Antje Gesche manages Dillon’s and runs front-of-house operations with an attention to detail that always impresses visitors.
Antje, from Germany, has lots of experience of working with Cork diners thanks to her work at the Clarion Hotel in Cork, Crackpots in Kinsale, and Blairscove Restaurant on West Cork’s Sheep’s Head peninsula.