About this experience
PRICE: FREE
EVENT DESCRIPTION
On the 26th and 27th October, 10a.m. to 4pm Killruddery Farm Market will transform with a festive Harvest Fete, offering visitors a wide array of autumnal delights. Be sure to pick up a pumpkin! For those eager to return home with a carved pumpkin skills, Bray Lions will be on hand to assist with carving, helping raise funds for a vital cause: TLM cancer treatment for children in Tanzania. This charity was established by local hero, Dr. Trish Scanlon.
FAQ:
- This is a free event with no need to register in advance
- Please park in our main customer car park, and follow signs to Killruddery Yard
Related Items
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SEASONAL SUPPER CLUB AT KILLRUDDERY
AVAILABLE DATES:
October Saturday 12 + Saturday 26
November Saturday 2, Saturday 9, Saturday 23, Friday 29, Saturday 30
December Friday 13, Friday 20, Saturday 28, Sunday 29
PRICE: €70
PLACE: THE GRAIN STORE
Join us for an exclusive evening at our Seasonal Supper Club, a rare opportunity to indulge in a four-course set menu inspired by the bounty of our Walled Garden and Farm. Under the culinary direction of Head Chef Niall O’Sullivan, you’ll enjoy a delectable meal, perfectly paired with the cosy ambiance of our 19th Century Grain Store, complete with a burning log fire.
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 will do our best to accommodate
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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: September, October
Time: 19.00, 19.30, 20.00, 20.30
Place: The Grain Store
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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.
