Meet the supplier: Andarl Farm
Andarl Farm have been working with The Lodge at Ashford Castle for over 6 years,
The characters of The Lodge: Jonathan Keane
Learn more about our Executive Chef Jonathan Keane who has been with us for over 10 years.
The characters of The Lodge: Olga Micule
A treasured member, Olga has 11 years of service.
The characters of The Lodge: Fiona Heneghan
A treasured member, Fiona has worked with us for 14 years.
Meet the supplier: St Tola cheese
One of our longest-standing partners, made with goat’s milk at the foot of Mount Callan.
Meet the supplier: Rockfield Dairy
We are delighted to have partnered with Rockfield Dairy for the past six years.
What’s growing on the Estate this May?
From cuckoo and hawthorn flowers to rhododendron used for herbal medicine.
Creating the 'Legend'
Our Director of Chocolate and Patisserie Paula Stakelum shares how we create our signature pine oil chocolates.
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.