Paula Stakelum's chocolate choux bun
This Easter, impress friends and family with your very own chocolate choux buns.
Meet the characters of the Castle: Eleanor Browne
With 21 years of service at Ashford Castle, Eleanor Browne shares what has inspired her journey with us.
Five of the best films and shows shot in Guernsey
Our pick of five films and television series set in Guernsey that celebrate the cinematic quality of the island and its idyllic beaches.
Foraging with Wild Guernsey
Wild Guernsey offer both WildFood and WildSeashore foraging workshops. Here they give us an idea of what participants can expect.
Bea Tollman's chicken curry
Re-create one of Bea Tollman's signature curries with your family at home.
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.