This month, Ashford Castle's Cullen’s at the Cottage will reopen to both hotel guests and non-residents for lunch and dinner from March through to November.
Executive Chef Philippe Farineau has created a menu of casual-dining classics, offering a contemporary take on traditional Irish and international dishes with a touch of his French finesse. The menu is inspired by Red Carnation Hotel’s president & founder Bea Tollman’s favourite dishes from around the world while also celebrating the best of locally-sourced, seasonal ingredients.
Signature dishes include dukkah crusted Clare Island organic salmon, Martin Jenning’s angus beef ribeye and Killary fjord mussels. The menu also offers dishes created by Tollman, taken from her cookbook, “A Life in Food”, including spit-roasted peri peri poussin and west coast seafood chowder.
Cullen’s at the Cottage will serve dinner seven days per week until November, Saturday and Sunday only from November 10 to 25, and on December 22, 23 and 27 to 30. Meanwhile, lunch will be served on Saturday and Sunday from March 31 to June 1 and also on bank holiday Mondays during this period, and 7 days per week from June 1 to September 2. Lunch will then be served Saturday and Sunday from September 3 to 30.
