The best meals start with the best ingredients and wherever possible we source according to the mantra: ‘local, natural and seasonal’.

The gardens yield a wide abundance of fruit, herbs, salads and vegetables throughout the year, which enable the kitchen team to provide the freshest local seasonal produce for the dining room ensuring the finest culinary experiences. Our honey is produced by our busy bees and the bee hives can be located near the grotto. Our honey is produced by our busy bees, again in the Walled Garden; the sausages are from free range and rare breed pork producer Mary Regan, Organic Farm, Enniscorthy, Co. Wexford. The black pudding is made by the award-winning butchers, John O' Malley from Carrigallen, Co. Leitrim. Our beef is Irish Black Dexter from Co. Offaly and our lamb is from the Comeragh Mountains & the Connemara Hills. 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 team of chefs.


As the day rolls on, the stunning food begins to make the odd appearance, culminating in a multicourse tasting menu for dinner which is heartbreakingly delicious, served with joy and pride by an incredible team under the guidance of maitre d'hotel and sommelier. The food is an absolute master class in how to express love and passion for the land we live in, everything has been selected to be the best that Ireland has to offer, and constantly revised to make sure nothing better has arrived. Even the way the brandy is served is homage to service excellence! David - Ireland