We focus on daily scratch cooking with an emphasis on local produce and meats. From our year-round, farm-to-table burgers, to seasonal produce, we believe in supporting our local farming community as much as possible. We want to be sustainable, safe, and provide our customers with a dining experience that helps us empower our community.
It is our priority to put our staff first; it is mirrored in the way we treat all our customers–like family. We emphasize family-first: from matching 3% on 401Ks, to unlimited time off, to flexible scheduling, our staff empower our business, not the other way around. When you dine with us, you’re dining with us.
26 draft lines featuring the best of what CT breweries have to offer. Coupled with the best breweries from across the country, and an additional 40 craft beers in cans and bottles, we have one of the most extensive selections you will find. Our cocktails change seasonally, and we also feature over 200 whiskeys from around the world.
It is our belief that small businesses empower local communities. Our deeds match our belief: since 2014, The Inishmor Pub has given back more than $60,000 to Colchester—and surrounding towns—supporting local organizations, non-profits, and most importantly, schools.
Since opening our doors five years ago, we have focused on partnering with local farms to provide our customers with safe, sustainable, and reliable products. Embracing farms on a hyper-local level, we enjoy seasonal produce and year-round meats from farms right in the town of Colchester. Our half-pound burgers come from Scarpa Ledge Farm, right in Colchester; we use eggs, meats and produce from Savitsky’s Organic Farm in Colchester; Cugno’s Certified USDA Organic Farm—yes, in Colchester—provides us with an array of produce in the summer. Lastly, most of our pork products come from Hooting Owl Farm, in Haddam. If you know a farm—or a farmer—that would like to have product featured at The Inishmor, please, have them reach out!
