Chef Jonathan Keane and his team forage daily on the 350 acre Estate at Ashford Castle and were willing to share their experiences with Shamrock and Peach tours this summer. Eating Wild foods is growing in popularity in Ireland and so has the idea of working with what we have. Certainly, a value my parents taught me and I feel ingrained in the Irish psyche. There’ nothing like the flavor of fresh wild greens, flowers and berries just hand picked that day. Our guests got to taste this first hand when dining at Wilde’s restaurant. One of the culinary highlights of our meal at Wilde’s restaurant was the wood sorrel sorbet. The tangy acidic herb (also know as sourgrass) has a tart green apple flavor and it was the perfect palate cleanser with our feast.
May you enjoy the bounty of fields, forests, gardens and coast!
Joy in the Journey