What’s growing on the Estate this April?
From wild strawberries to beautiful flowers for our bee population.
Paula Stakelum's chocolate choux bun
This Easter, impress friends and family with your very own chocolate choux buns.
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.
Walking routes in the Connemara
Local walking guide Michael Gibbon shares his favourite routes and explains why Connemara is best explored on foot.
Hidden secrets on our doorstep
Explore the Ashford Estate on two wheels with General Manager Peter Fergus.
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.