Wilde’s Restaurant goes back to basics with a new fine dining menu that is both classic and creative with the new Lodge at Ashford Castle Winter Menu
A new pared-back winter menu has been announced for Wilde’s restaurant at the four-star Lodge at Ashford Castle, featuring fuss-free beautifully prepared dishes made from estate-grown, foraged, and local ingredients.
The Lodge at Ashford Castle Winter Menu is created by executive Chef Jonathan Keane, with the input of his team, the new menu shuns complex recipes in favour of letting the flavours do the talking, combining imagination with the finest of Irish produce.
New starter dishes include Kelly’s White Pudding Scotch Egg served with red pepper sauce and Gubbeen chorizo, tamarind spiced Andarl Farm Pork Belly served with barbeque sauce, cucumber and fennel salsa and the ever-classic lobster and prawn cocktail served with a Marie Rose sauce.
In the mains, guests can enjoy the Lodge’s new signature Beef Wellington dish served with truffled brie pomme purée, watercress and beef jus. A 250g Rib-eye steak and Herb Crusted Rack of Mayo Lamb with garden peas, turnip and gratin dauphinois also feature on the new menu.
The latest Wilde’s menu will also cater to plant-based eaters, with plenty options to choose from including a vegan risotto duxelle served with wild mushroom, sea truffle and mushroom ketchup and a vegan garden moussaka featuring a ragout of vegetables, lentil bolognaise and tapenade.
Speaking about the new Lodge at Ashford Castle winter menu, Chef Jonathan said: “Over the past few months we took the time to reinvigorate the menus for our fine dining restaurant Wilde’s, with a big focus on the classics. Our latest recipes are inspired by traditional dishes such as the scotch egg, salmon gravadlax and baked Alaska that were a common sight on menus in the 70s and 80s, which we have given a contemporary and creative twist.
“Our new winter menu is a veritable calling card for some of the best food producers in Ireland including Andarl Farm, Velvet Cloud, St Tola Goats Cheese and Cuinneog Farmhouse. Paired with ingredients sourced locally or grown and foraged on the Ashford Estate, our dishes are filled with the flavours of the West and our philosophy is simple: only use the best ingredients, don’t over complicate the dish and cook with passion.”
The new menu has been paired with a unique wine list that focuses on organic, biodynamically grown and low intervention wines. The Lodge at Ashford Castle will be one of the first hotels in Ireland to offer a sustainable and organic wine list with over 100 different labels to choose from.
Chosen to complement the new menu at Wilde’s, the new organic wine list includes a selection of wines from Bouchard Finlayson winery in South Africa, Domaine Vincent Girardin in France, Dog Point Vineyard in New Zealand and Domaine Bousquet in Argentina to name but a few.
About The Lodge at Ashford
The Lodge at Ashford Castle is part of the Red Carnation Hotel Collection.
The four-star country hotel sits within 350 acres of perfectly manicured grounds on the Ashford Castle Estate. Steeped in history, The Lodge dates back to 1865 when it was originally built as the home of Ashford Castle’s Estate Manager during the Guinness family’s ownership of the Ashford Estate.
About Chef Jonathan Keane – Jonathan joined the 4-star Lodge at Ashford Castle as Head Chef in 2012 and since then has served an array of innovative dishes daily, utilising ingredients grown on the estate as well as showcasing the finest local produce to guests. Jonathan, who grew up on a sheep farm in Connemara and now lives in the locality, is the co-founder of Slow Food Mayo and is a member of Euro-Toques International. As a chef who likes his flavours do the talking, Jonathan’s menu at The Lodge at Ashford Castle focuses on simple classic dishes made with quality ingredients, examples include Beef Wellington, Crackled Rack of Andarl Farm Pork and Estate-grown Garden Vegetable Moussaka.
Something all chefs on the Ashford Castle Estate are passionate about is creating dishes with ingredients straight from the estate grounds. Foraging in the woods on the estate is a regular occurrence and in the coming years the estate plans to expand its ‘Potager’ kitchen garden on the property to ensure the estate is self-sufficient when it comes to key ingredients and produce. The culinary garden already supplies Ashford’s many kitchens with the freshest herbs, fruit and vegetables, all grown on rich Connemara soil.
Telephone: +353 94 954 5400