Behind the Bar: Modern Mixology and the Art of Preparation
Our Bar Manager shares how modern techniques, estate-grown ingredients, and careful preparation help deliver exceptional cocktails at The Lodge.
The Art of Baking at Ashford Castle
From golden croissants at breakfast to freshly baked breads served with dinner, bakery plays an essential role on the Ashford Estate.
Behind the Bar: The Art of Cocktail-Making
Meet the creative minds behind the cocktails served at The Lodge at Ashford Castle as they talk inspiration, craftsmanship, and seasonal influences.
Inside Cullen’s: A New Summer Rhythm, Local Partnerships, And Their Beloved Connemara Crab
Executive Chef Liam Finnegan shares how the flavours of the season shape the relaxed, cottage‑style dining experience at Cullen’s.
Celebrating Asparagus Season at Ashford Castle
Executive Chef Liam Finnegan shares how asparagus season shapes the gardens, the menus, and the vibrant spring flavours at Ashford Castle.
A Taste of Spring at The Lodge
Executive Head Chef of The Lodge at Ashford Castle, Jonathan Keane, tells all about what the arrival of spring means to him.
Jonathan Keane's Caesar Salad
Served with garlic prawn and spiced chicken skewer, this is an easy favourite for a family lunch.
Halibut with bacon and cabbage recipe
Executive Head Chef of The Lodge at Ashford Castle, Jonathan Keane, shares this delicious halibut recipe, perfect to recreate at home.
What's growing on the Ashford Estate
Discover our sustainable and biodynamic methods of yielding produce, as well as our plans for the future of the Ashford Estate's Kitchen Garden.
Our sommeliers favourite wines for Christmas
We talk to Ashford Castle's esteemed sommeliers about their favourite wines for Christmas and their serving suggestions.
Meet the supplier: Andarl Farm
Andarl Farm have been working with The Lodge at Ashford Castle for over 6 years,