About this experience
SATURDAY 11TH + SUNDAY 12TH OCTOBER
TICKETS:
Adult members €225
Adult non-members €250
ABOUT THIS WORKSHOP
Join artist David Begley for a two day workshop in making, drawing, and painting with charcoal and botanical ink. David will demonstrate how to gather and prepare materials, and how to grind, bind, cook and transform them into your own unique charcoals and inks using ancient and contemporary recipes.
On the second day, we will hopefully make the most of the gardens - or in the Orangery (weather depending) David will guide participants in using these pigments in observing and capturing Killruddery's Gardens in all its Autumn colour using pigments and charcoal you have just created!
This rich and creative weekend will be rounded off with plenty of warming drinks and nourishing seasonal meals prepared by Head Chef Niall O'Sullivan and team - using ingredients grown on our estate.
To ensure individual attention and support, places on this workshop are strictly limited.
ABOUT DAVID BEGLEY
David Begley is an artist, filmmaker, and arts educator. He has exhibited his animations, drawings, paintings, monotype prints, and films, nationally and internationally since 1996. In 2020 David was commissioned by Wexford County Council to create The Monk’s Garden, a visual art, heritage, and gardening project with St Edan’s National school, Ferns. Inspired by this work, David made his documentary The Keepers highlighting the importance of art and gardening for children.
WHO IS THIS WORKSHOP FOR?
- Beginning and intermediate natural pigment artists looking to explore and expand their creative practice
- Anyone seeking confidence in natural pigment, charcoal creation and drawing
- Those who enjoy learning alongside like-minded individuals in a beautiful environment
FAQ:
- This workshop is held in Killruddery Cut Flowers workshop in Killruddery Yard
- The Wilton Hotel is our recommendation location to stay nearby - a 10 minute walk or 3 minute drive to Killruddery
WHAT TO BRING:
- Please bring a mortar and pestle, apron and a notebook.
- Warm, weather appropriate clothing and thick-soled shoes
ADDITIONAL INFO:
- Well Water station.
- Sour Dough Pizza in the Pizza Shed on Saturday
- Long Table Lunch in the Grain Store on Sunday
- Afternoon coffee / tea and baked goods
Related Items
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SEASONAL SUPPER CLUB AT KILLRUDDERY
AVAILABLE DATES:
18th October
1st, 8th, 22nd, 29th November
6th + 13th December
PRICE: €79
PLACE: THE GRAIN STORE
Join us for an Autumn and Winter 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 the season'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.
Date: October, November, December
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.
