Cullen’s at Ashford Castle: Executive Chef Liam Finnegan on Summer Flavours and Seasonal Dining

At Cullen’s at the Cottage, summer brings a shift in rhythm – longer days, brighter flavours, and a relaxed energy that flows from the gardens to the plate. In this Q&A, Executive Chef Liam Finnegan shares how the season shapes his menus, the ingredients he’s most excited about, and the easygoing charm that defines dining at this beloved Ashford Castle restaurant.Cullen’s is open daily for lunch and dinner during the summer season – how does this rhythm reflect the restaurant’s character and the experience you want guests to have?Cullen’s – one of the estate’s more casual dining options – is a great space to unwind, whether you’re enjoying lunch on the patio during the day or a cosy dinner in the cottage come evening. It’s the place to go if you want a warm, relaxed atmosphere, fresh seafood, and glorious castle views from the lovely summer terrace. How would you describe the culinary identity of Cullen’s today, and what do you want guests to feel when they dine there?Cullen’s is all about fresh, seasonal food with a real sense of place. We lean into beautiful local produce and the best seafood we can get locally. Our menu is built around local producers and estate-grown ingredients which we change seasonally with our Gardeners, Alex and Niamh. We meet twice a year to form a growing plan and receive daily updates on what produce is at its best, what’s coming and going. We want guests at Cullen’s to feel relaxed, well looked after, and like they’ve had a proper taste of the west of Ireland. The Connemara Crab is the latest dish to hit the menu. What makes it so exciting?What I love about the dish is its simplicity – it’s really about letting the ingredients do the talking. It’s fresh, seasonal, vibrant, and fun. You source the crab from Cathal Sexton in Doonbeg. What makes his crab so exceptional, and why is that partnership important?The partnership matters because the excellence of any dish begins at the source. Cathal Sexton’s crab, and indeed his seafood, is of the highest quality in Ireland. It’s carefully handled, and sourced with freshness and sustainability in mind. It’s also handpicked – one of very few suppliers left in Ireland that operates this way. Most of Cathal’s produce comes from local boats in County Clare. In some countries, this process would be called ‘artisanal’, but here in Ireland fresh seafood is simply our heritage. The pickling for the dish comes from the estate gardens and the brioche in house from the baker – how important is collaboration in shaping the dish?It’s huge. That’s really what makes a dish like this feel special – it’s not just one person, it’s the garden, the kitchen, and the bakery all coming together on one plate. Collaboration is key in all walks of life, and we love sharing our successes as a team. As previously stated, our planning happens well in advance when it comes to planting and harvest cycles. Our Wild Food project also plays a key role in what flavour profile we use to complement the herb or vegetable. Finally, do you see the Connemara Crab dish evolving with the seasons, especially given the garden-led elements?Absolutely. That’s one of the nicest things about working closely with the garden – the heart of the dish can stay the same, but the little details around it can move with the seasons.As the days stretch out and the estate comes alive with colour, Cullen’s becomes one of the most inviting spots to savour the season – from sunlit patio lunches to cosy cottage dinners. If you’re planning a summer visit to Ashford Castle, make time to experience the relaxed, ingredient‑led cooking at Cullen’s for yourself.

Inside Cullen’s: A New Summer Rhythm, Local Partnerships, And Their Beloved Connemara Crab

Explore the Kitchen Garden