Shamrock and Peach would like to congratulate Northern Irish Golfer Rory McIlroy and Erica Stoll on their recent marriage and wedding at Ashford Castle, in Co. Mayo. It’s just lovely to see a fellow countryman enjoy so much success and still maintain the Irish values of humility and generosity. I loved reading how the couple met in 2012 and did not date until 2015 and Rory appreciated the fact they were friends first before going out together. The fairy tale wedding was this past weekend at the 800 year old Ashford Castle built by the Anglo-Norman de -Burgos. The castle has had several owners since including the famous Guinness family. The Castle is nestled in 350 acres of gardens and woodlands and the perfect setting for this grand affair.
Shamrock and Peach tours are gearing up to visiting the Castle staying at the Lodge at Ashford this June. Here a few pictures from our stay last year!
Shamrock and Peach tour group
Irish Wolf Hound Welcome
With my parents at the Castle
leprechauns on Range Rovers
1939 movie the Quiet Man
Keep up the great work Rory and we will be raising a toast to you this June!
So, what is Modern Irish food anyway? I am so glad to answer probably the most frequently asked questions as a professional cook living in the United States. This new blog series is going to explore just what Irish food and Chefs are cooking these days. Foodies and travel lovers who come with me each year on my Shamrock and Peach tours are literally ‘blown away’ by the Chef driven meal experiences planned each day. It’s hard to nail down the top 5 things I have ever eaten in Ireland but I am going to attempt a series to share flavors that inspire me; and my tour guests were still raving about over breakfast the following morning and still prevalent in our memories.
My series one story begins when the talented Executive Chef Jonathan Keane of Wilde’s restaurant at Ashford Castle, Cong, Co. Mayo served this Fois Gras Trifle it was the talk of our table. At first bite we were stunned by the combination of new flavors and tastes of Rhubarb, Passion Fruit, Bitter Cress and Tuna in a showstopping Foie Gras Trifle. It’s not very often I am stunned with a culinary tasting pleasure and I want to say a huge thank you to Chef Jonathan Keane for surprising us.
We are returning to dine at Wilde’s this coming June 2016 on our Castles and Culture Irish tour and I cannot wait for my guests to experience another culinary food adventure. Irish food created in Ireland by Irish Chefs cooking with local ingredients has to be tasted to be believed!