The BrookLodge Hotel & Macreddin Village, Co. Wicklow x 1 night
Macreddin Village is known as the Food Village and it’s easy to see why. With a variety of venues onsite offering free range, organic and wild food options, you can savour great food in sublime settings.
The person behind this food philosophy is Evan Doyle. Evan is a member of Eurotoques and has hosted the National Food Forum for the last five years. He has been strongly connected with The Slow Food Movement in Ireland and is Chairperson of The Taste Council of Ireland and a Director of The Organic Trust. The Strawberry Tree at BrookLodge is the only certified organic restaurant in Ireland, with a daily changing menu that reflects the seasons, and features the freshest organic and wild foods, many grown to order on nearby organic farms, or foraged by our own chefs and full time food forager, on the lanes and in the fields and woods surrounding Macreddin.
Garryvoe Hotel, Castlemartyr, Co. Cork x 2 nights
When you have the best and freshest ingredients in the world you do not mess with them. And at the Garryvoe Hotel, they are lucky enough to have them all on their doorstep.
Their seafood comes from the pier at Ballycotton and if you are up early enough you will see the boats landing in every morning. Their meat comes from all local farms through Kelly’s Family Butchers up the road in Killeagh. And their vegetables, well, you only have to take a trip to the renowned Midleton Farmer’s Market on a Saturday to see the selection from the local growers, why would they go anywhere else? That is why they always have a fresh prawn cocktail on the menu, it is why their fresh fish nearly leaps off the plate and it is why people travel for miles for steaks the way nature intended them (it is also why if you ask for new potatoes in December, you will not get them!) Whether you choose to eat in the hotel restaurant, the Lighthouse Bar & Grill or snack in the comfort of the Cave Bar, their head chef Kevin O’Sullivan and his team will deliver three simple things: Flavour, Freshness & Simplicity.
|7 days car rental including Super CDW
or Private Driver/Guide for 6 days
|8 nights accommodations
|Full Irish Breakfast daily|
|Deluxe document holder & luggage tags|
|Itinerary customized by our experienced vacation consultants|
|Ireland at a Glimpse discount book|
Parknasilla Resort & Spa, Sneem, Co. Kerry x 2 nights
At Parknasilla Resort and Spa, they are passionate about creating exceptional dishes with fresh, Irish and locally produced ingredients. For them it’s simple, enhancing the customer’s experience of their food whether they are eating al fresco on the terrace, having a casual lunch in the lounge or dining in the renowned Pygmalion Restaurant. They have the privilege of a menu that is based upon freshly caught fish, prime local meats, and fresh vegetables that are grown under the care and loving attention of their gardeners in their very own walled garden. The service they provide is part of the inheritance of Parknasilla. Their friendly and professional service has been passed down from generation to generation, the old teaching the new. It is these friendly smiles that make their guests feel welcome and comfortable and sets them apart from other hotels. It is the core aspect of the hotel, without which there would be nothing. They strive to surpass your expectations at Parknasilla Resort.
Sheedy’s Country House Hotel, Lisdoonvarna, Co. Clare x 1 night
When you stay at Sheedy’s Hotel Lisdoonvarna, you instantly feel like family guests of John and Martina’s 300 year old family home. The family-run atmosphere is unmistakable, but the piece de resistance of this charming hotel is the food! John’s passion for great food has earned him numerous awards including 2 Rosettes from AA. He started his career as a chef in the mid 1980s in the Michelin star restaurant of the Plaza Athénée in Paris before returning to Ireland. While working at the Blue Book property, Longueville House, he was responsible for a team that earned the restaurant five Michelin Bib Gourmand ratings over five different years. The bib Gourmand rating means the restaurant is a Michelin inspector’s favourite for good food at moderate prices – a principle that John stands by in his own restaurant at Sheedy’s. Sheedy’s is also the proud recipients of “Best Breakfast in Munster” from Georgina Campbell and is also recommended by Bridgestone Guide to Ireland, Good Food Guide, Good Hotel Guide Fodors and Michelin. All dishes are freshly cooked to order and John sources as many ingredients as possible from local artisan producers. They grow a variety of vegetables and herbs in their Potager Garden.
Brooks Hotel, Dublin x 2 nights
Francesca’s Restaurant at Brooks Hotel is an affiliate of Good Food Ireland and is one of the top restaurants in Dublin city. It is contemporary in design with soft leather furniture and intimate seating arrangements. The open-plan kitchen adds to the ambiance as award-winning head chef Patrick McLarnon and his team set about preparing organic and artisan dishes with locally sourced ingredients. Patrick, who hails from County Antrim, has trained in a number of the great kitchens in Europe, from Germany and Switzerland to France. His considerable experience allows him to deliver exquisite dishes with a distinctly Irish flavor.
|# of passengers||Jan - Mar|
Nov - Dec 15
|Apr & Oct||May - Sept|
|2 (Group E Automatic)||$1,269||$1,489||$1,739|
|4 (Group G Automatic)||$1,199||$1,379||$1,599|
|6 (Group T Automatic)||$1,199||$1,379||$1,619|