Tastes of the season around Irelands Blue Book Houses
Always have trouble picking what to order at a restaurant? The best thing about tasting menus (usually consisting of 6 to 8 courses) is that you aren’t limited to one or two dishes, you can completely immerse yourself in the individual restaurant’s menu, enjoying multiple small courses specially chosen by the Head Chef. Find all of the tasting menus Ireland's Blue Book has to offer below...
The Irish food scene is emerging, with a new initiative – “Taste the Island” recently announced by Fáilte Ireland, and so we have put together a list of 3 Blue Book houses who ‘keep it local’ and source their ingredients onsite and locally.
Spiced Bramley Apple Chutney Recipe from Newforge House
Who doesn't love a hotel or country house breakfast - here, we've put together 8 of the best
Viewmount House were Leinster winners in the Bord Bia "Eggs for Any Time" Chef Competition with their Six-Minute Egg and Jerusalem Artichoke Recipe
Dark Chocolate Pots with Berry and Nut Crumble from Dunbrody House
Scallops with Cauliflower and Hazelnut Pureé, topped with Caviar
A Gluten Free recipe for Lemon Posset, Poached Newforge Rhubarb and Pistachio & Orange Biscuits, from Newforge House
Recipe for Wild Garlic Pesto from Currarevagh House
Light and fruity dessert recipes perfect for summer
A recipe for Longueville House's award winning Cider and Walnut Bread - winner of Best Bread at the 2019 Georgina Campbell Irish Breakfast Awards
Three delicious spring lamb recipes for Easter from the chefs of Ireland's Blue Book
Traditional Irish Stew Recipe from Chef Gerard Dunne, Butler House
For foodies living a vegan lifestyle - these vegan options from Ireland's Blue Book are sure to hit the mark
6 Sparkling Afternoon tea around the island of Ireland
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.
The Tannery's delicious recipe for Ragu of Lamb and Sticky Onions with Rosemary Gnocchi
Did you know that Moy House has its own farm and is nearly self-sufficient in its produce?
A fantastic warming recipe from Virginia Park Lodge - Irish Lamb Navarin
Sharpen your cookery skills at the Tannery Cookery School in Dungarvan
Venison Medallions with a Creamy Juniper Sauce from Coopershill House
Some casual dining options of the Blue Book.
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.
