Category: Kitchen Blogs

Featured image for the article: Take Five With Executive Head Chef, David McCann

Take Five With Executive Head Chef, David McCann

Not only did Dromoland Castle receive the great honour of being awarded ‘Best Hotel in Ireland’ by Irish Independent ‘Reader Travel Awards’ 2024, but we were also in the Top 5 for Best Restaurant in a Hotel – our Executive Head Chef David McCann give us some insight to his creative culinary work and that…

Featured image for the article: Let’s Celebrate St Patrick’s Day

Let’s Celebrate St Patrick’s Day

At the time of year when the world stops to celebrate all things Irish, we would like to kick off the week of St Patrick’s Day by celebrating a few of our local Irish suppliers and sharing signature Castle recipes for you to create in the comfort of your own home. Our menus feature…

Featured image for the article: Burren Sensory Afternoon Tea

Burren Sensory Afternoon Tea

We are delighted to offer a unique Afternoon Tea experience based on the allure of The Burren. Located in County Clare, The Burren is known for its beautiful limestone landscapes, high oceanic climate and is home to over 1100 species of plants. Dromoland Castle’s Sensory Afternoon Tea sets to awaken your senses and recreate the…

Featured image for the article: 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…

Featured image for the article: 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…

Featured image for the article: 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…

Featured image for the article: 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…