Killarney abuzz as glorious summer morphs into golden autumn

Killarney abuzz as glorious summer morphs into golden autumn

Muckross gardens

An August morning stroll in Killarney

Afternoon visits to Killarney House and Muckross Gardens

Killarney is abuzz as glorious summer turns into golden autumn. We were there briefly last week and amazed to see the activity. Take Kenmare Place as an example. All the outdoor seating here, and there is quite a lot of it, was packed from morning into the evening, all enjoying a meal or a drink or both.

Nearby Killarney House has its fair share of tourists but the presence of visitors was very noticeable indeed at Muckross House where, even though the parking area is extensive, we had to work hard to find a space. Quite a few tour buses as well, in their own park.

Gateway to the ice-age at Killarney House

Gardens full of colour

It was mid-afternoon and a cuppa was required. No shortage at the park’s Muckross Garden Café. No shortage of visitors either. By the way, if you take the “back door” exit, you’ll find yourself immediately in the extensive gardens here, almost always full of colour. Walk back now towards the house and take in the sunken garden where the rose bushes were getting a trim.

Earlier that day, we met our friend Walter at the Celtic Kitchen in Plunket Street. He knows his Killarney well and promised us good coffee and he was right. Bruce and Heidi Bateman run this busy spot and provide quite a range of food, including pastries, and savoury croissants. 

Killarney House

It is indeed extensive, everything from the Full Irish at breakfast to sandwiches, panini wraps and toasties for lunch, along with scones (and more) for your mid-morning or mid-afternoon break. You won’t go hungry here, just a few yards off the main draw (close to Quinlan’s well-known Mad Monk).

Famous Maharees carrots.

We strolled over then to the market stalls in a nearby carpark and here we were treated to those famous Maharees carrots. Quite a lot of local produce here and they knew where everything came from!

Prawns at Vendricks

WRP also had a few tips on where to get the best pints, as we went on a dry run around the town passing Buckley’s Bar, the scenic of great excitement earlier in the year when daughter Jessie won at the Academy Awards. 

Walter: “Incredible Guinness in Marcy’s, Dan Linehan’s and Jimmy Briens! And the creamiest pint of Murphy’s in the world in Corkerys on High Street!” LON, an ex Cork brewery man, reinforced the view that the Guinness was excellent in Jimmy Briens; neither could say where the best Beamish was but AI suggests that Courtney’s and The Laurels are the places to visit!

Pancakes at The Royal

Breakfast at the Royal

The day began with breakfast at Killarney Royal Townhouse, one of the most welcoming hotels we’ve come across in recent years. Our breakfast choices were their Eggs Benedict which is is a litte different. The Colcannon Benedict consists of Honey Glazed Pulled Ham, Poached Eggs, Grapefruit Hollandaise, House Colcannon Boxty. Another highlight was their Homemade American Style Pancakes with Maple Syrup and Fresh Berries.

Prawn Cocktail at Great Southern

And the day ended with a late-ish drive home but not before we had enjoyed the tapas at Vendricks, which is right next door to the Royal. You can read all the details here ????? on the excellent place run by Angie who many of you will remember from her El Vino restaurants in the Elysian and Douglas.

The previous night’s dinner was in the plush Arbour Brasserie of the fabled and ultra comfortable Great Southern Hotel. Just like the Royal, its sister hotel, the service was top class and the food pretty good also. 

Great Southern front. There's a ramp for wheelchair users close to the old steps.

Monkfish & Mussels a highlight at Great Southern

Our favourite starter was perhaps the Prawn Cocktail with  Marie rose sauce, Kohlrabi, charred lemon and baby gem. Not quite the traditional version but very enjoyable for sure. From the mains, our pick was the Monkfish & Mussels ‘Marinière’ (cider, chorizo, kale, pickled wild mushrooms) which certainly lived up to its. promise. Another highlight was the Mint and Banana dessert (coconut biscuit, banana lime cream, mint mousse, mango sorbet).

Back then to the bar in the Royal for a Green Spot nightcap!

Also on this trip: Vendricks, a name to remember in Killarney.

Exterior of the Royal

A welcome pastry, and more, at The Royal

Deep in the park

DUNLUCE LODGE UNVEILS AUTUMN SERIES OF FOOD AND WINE EXPERIENCES

 DUNLUCE LODGE UNVEILS AUTUMN SERIES OF FOOD AND WINE EXPERIENCES

Wine Vault

 

-Award-winning Executive Head Chef Stephen Holland puts the flavours of Northern Ireland centre stage at the five-star Portrush retreat-

 

Food lovers looking for an excuse to escape to the North Coast of Ireland this autumn can add Dunluce Lodge in Portrush to their diary, as the five-star hotel unveils a trio of special food and wine experiences celebrating exceptional local produce, international wines and some of the region’s finest culinary talent.

The intimate 35-suite Dunluce Lodge, overlooking the fourth fairway of Royal Portrush Golf Club and close to Whiterocks Beach, has quickly established itself as one of Northern Ireland’s most exciting luxury food destinations. At the heart of its culinary offering is Executive Head Chef Stephen Holland, who was named Chef of the Year at the Licensed & Catering News Awards 2026 recently.

 

Holland’s cooking is firmly rooted in the landscape around him, with menus changing with the seasons and drawing heavily on produce from Northern Ireland’s farms, fields and surrounding Atlantic waters.

“We are incredibly fortunate here on the North Coast because so much of what we need comes directly from nature’s pantry,” says Stephen Holland. “The landscape, the sea and the seasons really dictate how we cook. For me, it is about taking wonderful produce, treating it with respect and allowing those natural flavours to speak for themselves. These autumn events give us a great opportunity to celebrate that produce while also introducing our guests to some exceptional wines, ports and fellow food producers.”

The autumn programme begins on Thursday, 24th September with The Xanadu Wine, Dine & Stay Experience, bringing a taste of Western Australia’s celebrated Margaret River wine region to Portrush.  Darren Rathbone, CEO and Chief Winemaker of Xanadu, will travel to Dunluce Lodge for the evening, joining guests for a four-course dinner created by Stephen Holland and his team, with each course paired with a selection of Xanadu wines. Darren will talk guests through the wines, their provenance and the winemaking philosophy behind them throughout dinner.

 

The evening begins with a drink’s reception at 6pm followed by dinner at 7pm. The overnight experience includes accommodation in a luxury suite, the four-course wine dinner, full Irish breakfast, access to The Spa, The Larder at Dunluce and complimentary local transfers on request. Prices start from £575 per room based on two people sharing.

 

Next comes an evening devoted entirely to the North Coast. On Sunday, 18th October, Dunluce Lodge will host Taste Causeway at Dunluce Lodge, a special culinary collaboration between Stephen Holland and renowned chef, broadcaster and food writer, Paula McIntyre MBE.

 

The two chefs will come together to create a bespoke four-course menu celebrating the extraordinary produce available through the Taste Causeway network and across the surrounding region.  The event reflects Dunluce Lodge’s year-round commitment to working with local growers, fishermen, farmers, food producers and artisans. The hotel’s menus are built around seasonal availability, with the kitchen seeking out ingredients that tell a story about the place in which guests are dining.

For food lovers, the October dinner will offer an opportunity to experience two leading Northern Irish culinary talents working side by side, interpreting the produce of the Causeway Coast through a sophisticated four-course dinner in Bailiú Restaurant.

The Taste Causeway overnight experience is priced from £395 per room based on two people sharing and includes a welcome refreshment, four-course dinner, overnight accommodation in a luxury suite, full Irish breakfast, access to The Spa, The Larder at Dunluce and complimentary local transfers on request.

 

Completing the autumn programme on Thursday, 19th November is the Churchill’s Port Dinner & Luxury Stay, an evening combining Stephen Holland’s cooking with a specially curated selection of ports from Churchill’s.

Hosted by Ben Himowitz, Co-CEO of Churchill’s Port, the dinner will take guests through the heritage and craftsmanship behind the renowned port house, with four courses designed by Holland and individually paired with Churchill’s Ports.

The evening begins with a drink’s reception at 6pm, with dinner served at 7pm. The overnight package starts from £445 per room based on two people sharing and includes the four-course paired dinner, luxury suite accommodation, full Irish breakfast, access to The Spa, The Larder at Dunluce and complimentary local transfers on request.

 

The autumn series further strengthens Dunluce Lodge’s growing reputation as a destination where food forms an integral part of the overall guest experience. The hotel’s restaurant champions the produce of Northern Ireland’s land and sea, while its intimate Wine Vault, private dining spaces and seasonal culinary experiences have been designed to encourage guests to linger over great food and wine.

Since opening in 2025, the five-star property has rapidly made its mark on the Irish luxury hospitality landscape, earning a series of awards and prestigious affiliations. Dunluce Lodge is also a member of Ireland’s Blue Book and Good Food Ireland, further underlining its focus on Irish hospitality, provenance and quality.

 

Situated along the spectacular Causeway Coastal Route, Dunluce Lodge offers just 35 individually designed suites and enjoys an enviable setting overlooking Royal Portrush, with the Atlantic coastline and some of Northern Ireland’s most celebrated natural attractions on its doorstep. Its smaller scale allows the hotel to offer a highly personal style of hospitality, with food, wine and locally sourced produce central to the experience.

Advance booking is essential for all three autumn culinary experiences.  For reservations and further information, telephone +44 (0) 28 705 31 700 or email reservations@dunlucelodge.com.  For more see www.dunlucelodge.com

 

Vendricks, a name to remember when you visit Killarney.

 Vendricks, a name to remember when you visit Killarney

Prawns

Small plates are certainly having their moment on Irish restaurant menus. We had the most delicious illustration of this trend last week at Vendricks in Killarney.

Their small plates are called tapas, as is done in many other places, and one can be your starter, if you wish, as Vendricks also do the full a la carte and indeed have some very tempting main courses.

Goats Cheese Tartlet

Angie and the Archangelus

The Vendricks name comes from a Belgian friar who, in 1860, arrived in Killarney to help restore the Franciscans here. Their abbey is just a few steps form the restaurant. Its a great choice of name. Luckily they went for the surname rather then the first name which was Archangelus. 

The restaurant is in the more than capable hands of Angie, the enterprising lady who had the El Vino restaurants in Cork (Douglas and the Elysian) a few years back.

Vendricks had his mission when he arrived in Kerry. And we had ours which was to explore sample of the dozen or more tapas available, sharing all the way. 

These potato croquettes were top notch as was the brown bread at the start.
Always a good sign when a restaurant gets the small things right

Fresh Mozzarella

Perhaps the trio of Crostini were the closest to what you might get in a Bilbao bar. We certainly enjoyed our hat-trick. Each had fresh Mozzarella, but with different toppings, one of  Sundried tomato relish and Black Olive, the second with Hummus and Onion Jam and the third came with Apple Chutney and Carrot. We were off to a good start!

And it just got better as three fairly serious players arrived on the table. Certainly, the Prawns Pil Pil, tender, plump and succulent, caught the eye and thrilled the taste buds. The juicy crustaceans had been sautéed in Garlic & Chilli Oil and there was Crusty Bread on hand to soak up the warm liquid.

Three Crostini

Lamb and Leek pack a flavour punch!

The Kerry Lamb and Leek Spring Roll was another ace in the tapas pack. Loaded with the lamb and leek, with Pickled vegetables, cucumber, yoghurt, and a  Hazelnut Dukkha, it packed quite a flavoursome punch.

The parade of flavours, something different almost in every bite, continued with the Goats Cheese & Fondue Tomato Tartlet that came with Orzo Pasta, Black Olive Glaze, Beetroot & Apple.

A super-cool Daiquiri, non alcoholic.

Crêpe worth fighting for!

There was a journey home to be negotiated after the meal but we enjoyed a sweetener before that, this time sharing a Warm Crêpe filled with Vanilla Ice cream, Warm Butterscotch, Marshmallows. Absolutely gorgeous, so much so that the bowl became something of a battlefield. Well, just a friendly tussle, really!

We had been looking forward to a chance to get to Vendricks for a few months and knew we were on to a good thing. Back in the spring,  their Head Chef Gary Fitzgerald was awarded Best Chef in Munster at this year’s Irish Restaurant awards. 

Spring roll

Angie was thrilled and said at the time: "Gary’s passion, creativity and commitment to great food are what makes Vendricks so special and we are incredibly proud to see his hard work recognised…Thank you to our amazing team.”

The freshly prepared food is served in comfortable modern surroundings and combined with a friendly atmosphere and excellent service. It is in the centre of Killarney, right next door to the Killarney Royal, with a public parking lot across the road, and is well worth a visit.

Also on this visit: Killarney Abuzz 

Cork. Walk the Island

 

Cork City. Walk the Island.

A work in progress. #walktheisland

Patrick's Bridge

St Mary's, Pope's Quay

St Vincent's Church (Sunday's Well) with the
eponymous bridge in foreground

Mardyke walk begins here at North Mall end and continues to
George Richard Pain's Wellington Bridge, now known as
Thomas Davis Bridge.

Yoga session beginning in Fitzgerald Park

Sunday's Well house from Fitzgerald Park

The Shaky Bridge (officially Daly's Bridge)

County Hall and the Lee, from the Mardyke walk.

County Hall, from just west of Wellington Bridge

The South Channel begins

Kingsley Hotel  (right) and County Hall

Pedestrian Bridge linking the Bon Secours hospital complex
with UCC and Pink Clinic. 

Riverside. Just inside the UCC Western Road gates.

Bridge where the South Channel finds its way under Donovan's Road.

Walk the island is a work in progress. #walktheisland

The Lodge Myrtleville - not just a pretty picture!

The Lodge Myrtleville - not just a pretty picture!

The Lodge in Myrtleville has a lofty location overlooking the bay and the mouth of Cork Harbour where cruise liners, ferries and working ships, glide by. You can see across to Roche’s Point at the other side of the harbour.

It is not the only pretty picture you’ll see here in the elevated restaurant. What comes on your plate is also very attractive!

You may of course dine outside and get the better view. Inside there are plenty tables, including a few tables with window views, some with high stools, some with low (specify your choice when booking).

Curry and rice

Happy Trio

As it happened we were inside last week when we called in for an early meal. About an hour later, we left, a trio of happy customers.

The menu is quite a mixed one with sections headed Bar Snacks, Small Plates, Specials, Burgers and Pizzas. By the way, the Small Plates are not necessarily small and some could easily slot in under the Specials. Have a think before you decide. If you’re really hungry, you could go for a Small Plate and a Special, if not that hungry try a Bar Snack and Special.

Burger

Best of goods in small parcels!

My Bar Snack the other night was not of the usual variety. No olives or almonds but a Spanakopita (Greece) with the traditional Spinach and feta in filo parcels with Greek aioli. Best of goods in small parcels!

Two Small Plates were ordered. The Onion Bhajis (Deep Fried Crispy Onion Bhajis with coriander and Mint Chutney) were shared. Quite crispy, mildly spicy and very nice indeed as the three of us tucked into quite a generous bowl-full.

Spanakopita. Crispy. Tasty. Mildly Spicy.

Special Taco

CL kept the other Small Plate ordered for herself! Another wonder. The Beer-Battered Fish Taco (Soft shell taco, lime vinaigrette slaw and chipotle sour cream) was a highlight, an order to be repeated.

My pick of the night was the Goan Prawn Xacuti (Aromatic goan curry made with roasted coconut, fragrant spices, garlic & a hint of chili). Quite a spicy one though not overly so and I added a side of rice.

Another side on the table was Skinny House Fries and others available were Paratha (Indian Flaky Bread) and the House Salad (Rocket, Cherry Tomatoes, Sweetcorn, Red Peppers, Olives, Confit Garlic & Balsamic Vinaigrette).

Fish Taco

Young Offender

The Young Offender Burger caught the eye of the Third Party. Quite a mix of excellent Beef patty, Jack Daniel’s onion jam, smoked provolone, crispy streaky bacon, jalapenos, mustard mayo, and skinny fries. The bun was omitted, on request. The burger did get the thumbs up with a special mention for the Jack Daniel’s onion jam, not too sure whether it was for the Jack Daniel’s or the jam!

* Total bill, before tip: 82 euro

*For menus and reservations please click here https://www.thelodgebar.ie/ 

Bhajis

Killarney's Pig’s Lane named Bar Of The Year 2026. Cork Heritage Pubs named Pub Group of the Year

Top Bars Revealed in 2026 Awards

2026 The Square Bar of the Year Awards in Ireland

#barawards2026

PUB GROUP OF THE YEAR GOLD FOR CORK HERITAGE PUBS

- Pig’s Lane in Co. Kerry was named Bar Of The Year, also winning Gold for Best Designed Bar / Inside Space and Cocktail Bar of the Year.

- Dublin led the way with multiple Gold wins across various categories, including The Merrion Hotel, Café en Seine, and The Stags Head.

- Cork and Kerry excelled in the south, with venues like Paladar and Woolshed Baa & Grill taking home Gold awards.

- Silken Thomas in Co. Kildare was the People's Choice Overall winner, along with winning People's Choice Leinster.

The Report:

IRELAND’S FINEST HOSPITALITY CELEBRATED AS WINNERS OF THE 2026 THE SQUARE BAR OF THE YEAR AWARDS ARE REVEALED. 

The premier stars of Ireland’s licensed trade were crowned on Monday 24th of August at the gala ceremony of The Square Bar of the Year Awards 2026, hosted by Anton Savage, held at the Clayton Hotel on Burlington Road, Dublin. Following a record-breaking year featuring over 1,000 national entries, the industry gathered to honour the extraordinary innovation, resilience, and craftsmanship defining Irish bars, hotels, craft breweries, and hospitality venues.

Led by overall headline sponsor Square, the national competition recognised gold, silver, and bronze winners across more than 30 dynamic categories. 

"The sheer calibre of entries we received this year was nothing short of inspiring," said Trish Murphy, Sales and Sponsorship Director at Licensing World. "Across every region, venues are setting new benchmarks and re imagining what top-tier hospitality looks like. The standard of entries highlights an industry rich in innovation, passion, and an unyielding commitment to delivering remarkable experiences." 

Pig’s Lane Sweeps Top Honours as Bar Of The Year: Pig’s Lane, Co. Kerry emerged as the undisputed star of the night, taking home the overall title of Bar Of The Year. The Killarney venue proved its unmatched excellence across the board by also sweeping Gold for both Best Designed Bar / Inside Space and Cocktail Bar of the Year.

Connacht & Ulster Victories: The West and North-West made a major impact, taking home several prestigious Gold titles. Galway shone with Tom Sheridan's Bar & Restaurant (Joe O'Callaghan, Bar Manager of the Year Gold), The Kings Head (Gold - Best Live Entertainment Bar), and Sonny Molloy's Irish Whiskey Bar (Gold -Whiskey Bar of the Year). Maddens Bridge Bar & Restaurant in Donegal won Gold for Best Wine Bar of the Year, while Mayo scored Gold in Outside Space of the Year (Henehans Venue) and Staff Personality of the Year (The Porter House Westport).

Dublin's Gold Rush: The capital led the charge across multiple major categories. Highlights include The Merrion Hotel (Gold - 5 Star Hotel Bar ), The Sackville Lounge (Gold - Best Newcomer), Café en Seine (Gold - City Bar of the Year), Rascals Brewing Company (Gold - Craft Bar of the year ), The Old Spot (Gold -Gastro Bar of the year), The Collins Club at The Leinster (Gold - Hotel Cocktail Bar of the year ), The George (Gold - Late Bar/Nightclub of the year), The Laurels Clondalkin (Gold - Local Bar of the year ), 37 Dawson Street (Gold - Outstanding Customer Service of the Year), SOLE Seafood & Grill (Gold - Restaurant Bar of the Year ), The Stags Head (Gold - Traditional Bar of the Year), and Celtic Nights at The Arlington Hotel (Gold - Visitor Attraction of the Year).  

Leinster Champions: The Dew Drop Inn & Brewhouse in Kildare claimed Gold for Innovative Bar of the Year and Silken Thomas, Co. Kildare sweeping both People's Choice Leinster and People's Choice Overall. High-concept venues across the region rounded out a powerful showing, with Silver awards for mo chara, Co. Louth (Craft Bar of the Year), McSorley's Kilkenny (Best Newcomer).  Left Bank, Kilkenny (City Bar of the Year), alongside Peadars Bar Moate (Traditional Bar of the Year), The Make & Mark, Laois (Outstanding Customer Service Award), and The Terrace, Carlow (Outside Space) won Bronze.

Munster Excellence: Cork and Kerry led a massive wave of wins in the south. Beyond Pig's Lane in Kerry, Cork venues took Gold in Bar Food of the Year (Paladar), Best Bar to Watch the Match (Woolshed Baa & Grill), Cocktail Bartender of the Year (Akram Bendjeddou, Paladar), Hotel Bar of the Year (Cask), and Tourist Bar of the Year (Sin É). Cork Heritage Pubs was named Pub Group of the Year.

People's Choice Winners: Voted directly by the public across the four provinces, Silken Thomas, Co. Kildare achieved national glory by taking home both People's Choice Leinster and People's Choice Overall. Regional public favourites also included The George, Co. Dublin (People's Choice Dublin), Geary's Bar Charleville, Co. Cork (People's Choice Munster), and Mc Hughs Bar, Co. Leitrim (People's Choice Connacht/Ulster).