Our kitchen

GARDEN TO PLATE

KILLRUDDERY IS A BIO-DIVERSE WORKING FARM. WE RAISE BEEF, LAMB AND PORK HERE ON THE ESTATE. VEGETABLES AND FRUIT ARE GROWN WITHIN OUR WALLED GARDEN.

We keep hens for eggs and bees for honey. If we cannot provide all of what we need, we seek the very best ingredients from local producers – many of whom we stock in our Farm Shop.

Over the past decade, we have been working to build a business that is grown from our soil and contributes to the wellbeing of our community; our culinary garden and on-site kitchen continue to evolve together, side by side.

Seasonal menus by Head Chef Rafal Lorys

We provide a range of seasonal menus for private hire occasions, prepared by our Head Chef Rafal Lorys. Our menus include: Canapé, Afternoon Tea, Formal Lunch, Formal Dinner, Four Course Banquet, BBQ Style Buffet, Hot Buffet, Cold Buffet and Summer BBQ. We can cater for all dietary requirements.

Having trained under renowned chef Philippe Farineau, Rafal has spent over ten years on a gastronomic journey across Ireland, working in eponymous 4 & 5-star hotels including Mount Falcon Estate, Druids Glen Hotel & Golf Resort and Seafield Golf & Spa Hotel. Rafal has a well-crafted approach to cooking and has set out to evolve Killruddery’s garden to plate offering with recipes that have intense, vibrant flavours using quality, home-grown produce.

Our kitchen also provides delicious, daily fayre for Killruddery’s summer Tea Room and Grain Store Cafe, including seasonal soups and salads, gourmet sandwiches, a selection of home-baked delicacies and stocks our Shop shelves with a range of Killruddery preserves, soups, pate, pesto’s and baked goods.