About this experience
SATURDAY 17TH MAY
MEMBERS: FREE
ADULT NON-MEMBER: 10.50
CONCESSION NON MEMBER: 9.50
“Biodiversity underpins the functioning of the ecosystems on which we depend for food and fresh water, health and recreation, and protection from natural disasters. Its loss also affects us culturally and spiritually. This may be more difficult to quantify, but is nonetheless integral to our well-being”
– Ban Ki-moon, Secretary General of the United Nations
In the Spirit of National Biodiversity Week we invite you to join our Head Chef – Niall O’Sullivan and our Market Gardener Pat Keady in a Walk and Talk.
Niall will take you on a foraging walk around the estate, demonstrating the wonderful diversity of edible plants available around us.
Pat will take you through the vegetable gardens explaining how we work with the soil to support soil + plant health, creating health-giving food, using only natural methods there by supporting biodiversity.
About Niall O’Sullivan
An acclaimed chef; Niall 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.
About Pat Keady
Pat grew up surrounded and immersed in nature not knowing the meaning of the word biodiversity but piecing together the web of life bit by bit, this early involvement shaped him as a person who understands the need to protect and promote nature in everything we do. This is a major part of why Pat became a grower, a journey that brought him to Cork to study sustainable horticulture, then on to run his own market garden in Connemara and now here in Killruddery growing chemical free vegetables, he is constantly trying to improve and learn new methods to grow healthy nutritious veg on a large scale, while protecting and promoting nature.
Related Items
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SEASONAL SUPPER CLUB AT KILLRUDDERY
AVAILABLE DATES:
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PRICE: €79
PLACE: THE GRAIN STORE
Join us for a Spring Seasonal Supper Club, where renewal and flavor come together in a celebration of the season.
Savor a thoughtfully crafted four-course set menu, inspired by the vibrant bounty of spring from our Farm and Gardens. Led by Head Chef Niall O’Sullivan, each dish captures the freshness and vitality of the season, offering a true farm-to-table experience. Set in the charming warmth of our 19th Century Grain Store, complete with the crackle of a log fire, creating the perfect tone for an unforgettable evening. Whether with friends or family, this is a moment to savor spring’s finest offerings in delightful company
What to expect:
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Four-course seasonal menu crafted by our Head Chef
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Craft beer, botanical cocktails, and an extensive wine menu available
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Candlelit tables, ideal for groups of up to eight guests
Booking Information:
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Pre-book your four-course meal online (drinks additional)
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For groups larger than eight, please email us at info@killruddery.com and we will do our best to accommodate
- If you can't book your chosen table size please email us at info@killruddery.com and we will do our best to accommodate or will place you on a cancellation/waiting list.
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Cancellations require a minimum of 48 hours notice for rescheduling or refund; no-shows are non-refundable
SAMPLE SET MENU FOR SEASONAL SUPPERS HERE.
Time: 19.00, 19.30, 20.00, 20.30
Place: The Grain Store, Killruddery Yard
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Testimonials
Seasonal Supper Club - Everything perfect from beginning to end, atmospheric setting, wonderful staff and service, the food was so fresh and full of flavour and presented so well, a credit to the head chef Niall, whose visit to each table also made it special. A credit to the whole team, we will definitely be back.
