A Taste of Spring at The Lodge

As the season turns and the estate begins to bloom, spring brings a renewed sense of energy to The Lodge at Ashford Castle. At the heart of this transformation is Wilde’s at The Lodge, where the focus has shifted to celebrating all that this bounteous period brings, from freshly landed seafood like crab claws, oysters, and scallops to vibrant garden-grown ingredients such as asparagus, wild garlic, and rhubarb. In this Q&A, Executive Chef Jonathan Keane shares his thoughts on cooking with the rhythm of spring, the importance of local sourcing, and the inspiration behind Wilde’s latest dishes.

 

Spring is finally here. What does its arrival mean to you as a chef?

I love the arrival of spring, the beginning of life in our woodlands and produce from our kitchen gardens. It marks a new beginning and brings with it a fresh energy for new menus and dishes.

How does cooking in spring differ from other seasonals in terms of produce, technique, and flavour?

I like to adopt a lighter approach to cooking in the spring, less slow cooking and more light, simple recipes.

Crab claws at The Lodge

Could you tell us a little bit about the new spring menu at Wilde’s?

Asparagus, wild garlic, rhubarb, and radishes will all feature – all grown by our gardeners and cooked gently to maintain the vibrant colour and flavour of spring.

How important is local sourcing during spring?

Local sourcing is always important, but it is especially satisfying to support our wonderful local producers in spring after the long winter.

How does seasonality impact sustainability in your kitchen?

It’s just massive, everything we do considers the impact on the environment, be it making recipes from by-products to being respectful of the food and the landscape.

Finally, is there an easy spring dish people can recreate at home?

Beautiful pink forced rhubarb and custard – what could be simpler?

 

Spring’s finest ingredients are fleeting, and at Wilde’s, they’re celebrated at their very best – fresh, local, and full of character. It’s a menu shaped by the moment, designed to be enjoyed whilst the season is in full bloom. Discover the new spring menu to provide a little inspiration for your visit.