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Keane’s Culinary Excursion

The Lodge at Ashford Castle’s Executive Chef, Jonathan Keane, Guides Guests To Meet Local Producers with ‘Keane’s Culinary Excursion’

The Lodge at Ashford Castle has launched Keane’s Culinary Excursion, a weekend break that celebrates the rich culinary traditions and artisan producers of the Mayo region.

The two-night break includes an outing with executive head chef, Jonathan Keane to Calvey’s Achill Mountain Lamb, Achill Island Sea Salt and Kelly’s of Newport. This is an opportunity for guests to explore the produce used by chef, through the eyes of the chef and under his expert guidance from 20-22 October 2023.

Priced at €397.50pps guests will dine in Wilde’s Restaurant on one evening and the hotel’s Quay Bar on the other where they can enjoy delicious platters of local cheeses such as Bar Rua and Cnoc Dubh and Dooncastle oysters. 

Keane’s Culinary Excursion

As part of this curated package at The Lodge at Ashford Castle, guests will take a day trip to Achill Island and Newport with chef Jonathan and the itinerary includes:

  • Tour of The Lodge’s kitchen garden and polytunnels before departing with Jonathan for Achill Island
  • A visit to Achill Island Sea Salt to learn how locals have kept this time-honoured tradition of salt production alive 
  • The group will then head to the Calvey family’s sheep farm, renowned for its Achill Mountain Lamb and where guests will learn about the family’s sustainable farming practices and why their lamb is highly revered by chefs across Ireland
  • A trip to Newport will feature lunch at Kelly’s Kitchen followed by a visit to Kelly’s of Newport, a third-generation artisan butchers, renowned for its wide selection of Irish meats, grocery produce, wines and artisanal goods

The Keane Culinary Excursion will take place 20th-22nd October, is subject to availability and cannot be used in conjunction with other offers. Terms & conditions apply. The price includes B&B, dinner in Wilde’s and supper in the Quay Bar and the day-long guided food tour with executive chef, Jonathan Keane.

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