We get together with Patricia Teahan, the head chef at Carrig Country House in County Kerry, to ask about her passion for food, cookery and her favourite ingredients
This delectable recipe comes from Chef & Owner Chris 'Woody' Woodward of Blairscove House, Co Cork.
A delicious Sticky Toffee Pudding Recipe from Ballymaloe House
The first of the native Irish oysters are appearing on menus around the country, and are being served in the Blue Book Houses
Indulge in one of the grandest traditions - afternoon tea, in a Blue Book country house or historic hotel
Showcasing several new dishes; guests can look forward to the very best of Irish sourced dishes, including Kilkeel Crab, Aged Wicklow Venison and Wild Irish Pheasant.
As the evenings, dare we mention it, get a bit shorter, the colder months have their compensations. Although we may complain about the weather, the punctuation of four distinct seasons means that things never get monotonous. And when it comes to food, one of the things that really heralds the warming dishes of the cooler months is the start of the game season.
Pre-Theatre Menus from our Blue Book restaurants
5 Blue Book Houses with their very own bees
A Wonderful Winter Warmer from Kevin Dundon of Dunbrody House - Wild Forest Mushroom Chowder
Light and fruity dessert recipes perfect for summer
The best part about the sunny weather, is the opportunity for outdoor dining.
Escape to Dunbrody Country House Hotel in County Wexford for a Wellness Weekend
Did you know that Moy House has its own farm and is nearly self-sufficient in its produce?
Recipe for Wild Garlic Pesto from Currarevagh House
For those of you seeking a truly memorable dining experience, why not visit one of Dublin’s top restaurants. Whether it’s for a celebration, a quiet business meeting or simply a chance to indulge in great food, these five luxurious venues provide the perfect setting.
A fantastic warming recipe from Virginia Park Lodge - Irish Lamb Navarin
5 Dreamy Things to Do, Drink and Dine on in Dublin
Ingredients 675g Castor Sugar 9 Eggs 400g Unsalted Butter (soft but not melted) 170g Cocoa Powder 225g Cream Flour 500g Melted Dark Chocolate 75g Skinless Hazelnuts 75g White Chocolate Drops
Chocolate Irish Black Stout Cake from Newforge House
Campagne restaurant in Kilkenny city opened in 2008. The emphasis has been to serve food based on high-quality seasonal produce with French influences in a relaxed and comfortable dining area.
Chapter One Restaurant have commissioned Design Goat to design a cup & saucer combination that would accommodate an espresso cup and the petit fours made by the restaurant’s pastry team.
Some casual dining options of the Blue Book.
We caught up with Christina McCauley, Head Chef of Coopershill House to find out about her favourite ingredients, food memories and much more
Aidan & Joan Mac Manus have earned an international reputation for fresh seafood & hospitality in their harbour side restaurant in the picturesque fishing village of Howth. Chef Patron Aidan MacManus cooks fresh fish which is caught by their own fishermen each morning.
