Jonathan Keane's baked potato risotto
A classic at The Lodge at Ashford Castle, enjoy this dish served with peas and wild garlic.
Bacon and cabbage with parsley sauce
A delicious recipe from Executive Head Chef Jonathan Keane, perfect for St Patrick's Day.
How to forage for Irish mushrooms
A popular guest activity at The Lodge, learn about the tips and tricks for safe and enjoyable mushroom foraging.
Meet the supplier: Glasrai Vegetables
Meet the supplier who helps provide the Ashford Estate with locally produced organic vegetables.
Meet the supplier: Kelly's Butchers
We are proud to serve this delicious local produce 'seasoned by nature'.
From the Estate to the table
We learn what is growing in our gardens and polytunnels across the Ashford Estate.
Jonathan Keane's feather blade beef
For your next roast dinner, re-create The Lodge's exquisite feather blade beef at home.
Chocolate, candied pecan nut & cinnamon S’mores
This treat is the perfect dessert for a meal with friends and family.
The ultimate Vegetarian recipes
Utilise your veg and create satisfying meat-free meals for the whole family.