Dromoland Diaries

In and around Dromoland Castle

January Is The Beginning Of The Gardening Year

January Is The Beginning Of The Gardening Year

Gardening is all about relationships. The relationship between the garden and its surroundings, between the hard and soft landscaping and between the plants themselves. A garden is for all seasons in a succession of colour, texture and interest throughout the year. January is the beginning of the garden year and a time for renewed energy…

National Rose Month

National Rose Month

There are many things worth celebrating throughout the month of June, from the official beginning of Summer to Father’s Day. At Dromoland Castle, we are delighted to be celebrating June as National Rose Month in honour of our very own “Dromoland Rose”. Roses have a strong and colourful history, representing love, war and beauty going…

International Rosé Day

International Rosé Day

With international rosé day upon us, and with the sunny weather due to continue its time to take a leaf from the French way of living. A little blush in the afternoon to relax in the sun with friends or food. So I would like to take the opportunity to highlight four of our rosés…

Tips for Hydration

Tips for Hydration

Tips for Hydration Hydration from in the inside is fundamental What are you eating? Firstly, look at your diet which might be causing dehydration, if you are eating lots of dry and salty foods, consuming alcohol, tea and coffee as these are diuretics, meaning they take water out of your system quicker, so it’s a…

Doolin Scallops and Dublin Bay Prawns, by Executive Head Chef David McCann

Doolin Scallops and Dublin Bay Prawns, by Executive Head Chef David McCann

Red Pepper, Seaweed Sushi, Carrot & Ginger Puree, Chilli & Soy Dressing We mourn as the native oyster season draws to a close; they’re not in season when the letter ‘R’ isn’t present in the month! Don’t let the mood turn melancholic for the ‘Wild Atlantic Way’ has many shellfish treats to tide you over…

St Tola goats cheese”, by Executive Head Chef David McCann

St Tola goats cheese”, by Executive Head Chef David McCann

Heirloom Beetroot, Honeydew Melon, Quinoa & Seed Crumb, Sherry Reduction The late Meg and Derrick Gordon retired to a 25 acre farm holding in the Burren in County Clare. The terrane suited goats, Meg had knowledge of cheese making from her time in Normandy France; Derrick was a former tea-plantation manager, what a recipe! St…

Smoked Burren Mackerel by Executive Head Chef David McCann

Smoked Burren Mackerel by Executive Head Chef David McCann

Compressed Granny Smith, Celeriac Crème Fraiche, Saffron Potato, Citrus Dressing Birgitta,( From Sweden) and Peter (a Native) Curtin started the Burren Smokehouse in Lisdoonvarna County Clare in 1987.The wild Atlantic sea, which is on their doorstep, provides stunning bounty which the Burren Smokehouse transforms into unrivalled local produce. Mackerel is really well suited to smoking…