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.
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'.
The Lodge at Ashford, 2020 Gay Travel Award Winner
The Lodge at Ashford Castle was one of 23 leading LGBTQ, inclusive and accepting winners selected from hundreds of diversified finalists.
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.
Halibut, bacon and cabbage
Executive Head Chef Jonathan Keane shares this delicious halibut recipe, perfect to recreate at home.
The ultimate Vegetarian recipes
Utilise your veg and create satisfying meat-free meals for the whole family.
Five family-friendly activities at Ashford Castle
From fantastic family dining to outdoor adventures, discover what to enjoy this summer.