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 Niall O’Sullivan

Niall O’Sullivan is an acclaimed chef; he started his career in the kitchen at Wrights Brasserie in Monkstown as a teenager, before going on to complete a degree in Culinary Arts and hone his skills in a number of Dublin restaurants, including Cavistons in Blackrock and Bang in Dublin City Centre, a stint in Melbourne, allowed him to immerse himself in Australia’s diverse food culture, which left a lasting impression. Niall is a founding member of Nádúr collective, foraged ingredients are central to his cooking and he puts provenance of ingredients, seasonal and local foods first in all he creates.

Our kitchen provides delicious, daily fayre for Killruddery’s Grain Store Restaurant & summer Tea Room, and stocks our Farm Shop shelves with a range of Killruddery ready-to-go meals, preserves, soups, pate, pesto’s and baked goods.

We provide a range of seasonal menus for private hire occasions. 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.