Meet the supplier: Rockfield Dairy
We are delighted to have partnered with Rockfield Dairy for the past six years.
What’s growing on the Estate this May?
From cuckoo and hawthorn flowers to rhododendron used for herbal medicine.
Creating the 'Legend'
Our Director of Chocolate and Patisserie Paula Stakelum shares how we create our signature pine oil chocolates.
Vegan quinoa and oat galette
A healthier alternative to pancakes, enjoy this vegan option when you next brunch.
Drummond house asparagus recipe
This delicious recipe from our Executive Chef is served with black garlic, elder vinegar and foraged flowers.
What’s growing on the Estate this April?
From wild strawberries to beautiful flowers for our bee population.
Meet the characters of the Castle: Jarlath Toher
Meet Jarlath Toher, our wonderful Front of House Porter who has been with the Castle for 32 years.
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.
Jonathan Keane's baked potato risotto
A classic at The Lodge at Ashford Castle, enjoy this dish served with peas and wild garlic.
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.
Create your signature cocktail with Noli Alngohuro
Expert bartender Noli Alngohuro helps you create your own drink that truly reflects your personality.