Meet the supplier: Mungo Murphy Seaweed
Learn more about our partnership with Mungo Murphy who we work with in our restaurants.
What's growing on the Estate this September?
From Meadowsweet to Nasturtium, here's what you'll find amongst this autumn's produce.
Meet the supplier: St Tola cheese
One of our longest-standing partners, made with goat’s milk at the foot of Mount Callan.
What’s growing on the Estate this May?
From cuckoo and hawthorn flowers to rhododendron used for herbal medicine.
Creating the 'Legend'
Our Director of Chocolate and Patisserie Paula Stakelum shares how we create our signature pine oil chocolates.
Vegan quinoa and oat galette
A healthier alternative to pancakes, enjoy this vegan option when you next brunch.
Drummond house asparagus recipe
This delicious recipe from our Executive Chef is served with black garlic, elder vinegar and foraged flowers.
What’s growing on the Estate this April?
From wild strawberries to beautiful flowers for our bee population.
Organic lamb wellington recipe
A delicious lamb for your Easter roast from Ashford Castle.
Paula Stakelum's chocolate choux bun
This Easter, impress friends and family with your very own chocolate choux buns.
Create your signature cocktail with Noli Alngohuro
Expert bartender Noli Alngohuro helps you create your own drink that truly reflects your personality.
Ashford Castle's rose garden cocktail
Bar & Lounge Manager Noli Alngohuro shares his favourite cocktail recipe for Mother's Day.