Jonathan Keane's baked potato risotto
A classic at The Lodge at Ashford Castle, enjoy this dish served with peas and wild garlic.
In conversation with Tata Harper
We meet the skincare pioneer whose nourishing products can be discovered in our spas.
Your Ashford sanctuary
Create your own Ashford haven at home, with wonderful tips from our expert team, who are all waiting to welcome you back as soon as we are able to.
Spotlighting Jonathan Raggett
Our Managing Director spoke to The Caterer about how the company has survived and thrived through the pandemic.
Create your signature cocktail with Noli Alngohuro
Expert bartender Noli Alngohuro helps you create your own drink that truly reflects your personality.
Meet the characters of the Castle: Michael Duggan
With 37 years of experience, Michael played a pivotal role in Ashford Castle's beautiful restoration project.
Bacon and cabbage with parsley sauce
A delicious recipe from Executive Head Chef Jonathan Keane, perfect for St Patrick's Day.
Ashford Castle's rose garden cocktail
Bar & Lounge Manager Noli Alngohuro shares his favourite cocktail recipe for Mother's Day.
How technology transforms sustainability
Technology is helping people around the world live greener lives, here's how it's applied across our hotels.
Spring cleaning with Tzveta Ivanova
We discuss all the top cleaning tips with Executive Head Housekeeper Tzveta.
Meet the characters of Ashford Castle: Paul Coyne
Meet Paul Coyne, at Ashford Castle, a bartender with 25 years of service.
The perfect picnic for a zero-waste lifestyle
As dining al fresco often creates lots of waste, here's how to plan an environmentally friendly picnic.