Breakfast at The Lodge
Breakfast is served daily in Wilde’s Restaurant. The beautiful setting affords sweeping views over the waters of Lough Corrib, the perfect backdrop to a tranquil morning breakfast ritual. The kitchen team, led by acclaimed Executive Chef Jonathan Keane, uses local and seasonally-sourced ingredients from producers such as Andarl Farm, Cuinneog Dairy and Brennan’s Honey in Co Mayo, Connemara Fisheries in Co Galway and Milleens cheese in Co Cork. Much of the produce is foraged from the Estate or grown in The Lodge’s own polytunnels.