Our Food

The best meals start with the best ingredients and wherever possible we source according to the mantra: ‘local, natural and seasonal’. Guests are welcome to pick their own fruit and vegetables from the Walled Garden or, if they choose, to collect some eggs from the free-range hens. Our honey is produced by our busy bees, again in the Walled Garden; the sausages are from artisan producer, Jane Russell; the black pudding is made by the award-winning butchers, Edward Hanley’s from Mitchelstown, County Cork. The beef is Hereford Charolais and the lamb is Texel – both come from Donald Russells in Ballymahon, Co Longford. Fish and shellfish come from Castletownbere, where the freshest of fish is handpicked from local boats. With these raw materials – the fruit of the Irish soil – something very special is sure to ensue, but the extra magic is applied in the kitchen by our chef – Fred Cordonnier.