Enjoyable Stay At Cahernane House Hotel

Enjoyable Stay At Cahernane House Hotel 

Killarney Gem

A superb dinner in the Herbert Room of the Cahernane House Hotel in Killarney was the highlight of a recent stay there. Breakfast wasn't bad either! You could say head chef Paul O’Connor made a good impression.

Indeed, we had nothing but good impressions during our visit, starting with the long tree-lined drive from the Muckross Road down to the late 19th century building in its superb location near the lakes. The native red deer passed slowly beneath our windows, just before dusk and just after sunrise.

Regular visitors

Our room was spacious and well-equipped. And the bar is a gem, situated in the original wine cellar. That high-ceilinged Herbert Room is another gorgeous spot, used for both dinner and breakfast, and there are some lovely public rooms as well, one with a fountain flowing. And the courteous staff were both welcoming and helpful.

Back to our dinner then and, as we studied the menu (five courses for €50.00), we nibbled on some delicious breads and dips. Quite a long wine list there too, a good variety of styles, grapes and countries. In the end, we picked the Prinz Von Hessen Riesling (34.00) and we were very happy with that!

After a tasty amuse bouche, the starters soon arrived. Mine was the Pan-seared Castletownbere scallops, cauliflower, black pudding and samphire. Nicely presented and well appreciated! Ardsallagh’s goats Parfait with Beetroot, basil and balsamic was CL’s choice and she too opened with a winner.

Scallops

Next up was the middle course. I was thinking sorbet and indeed it was one of the three choices listed. I thought the other two would be very small but either could have passed for a starter. And they were both excellent. One was Pan-seared Mackerel, heritage potato, fine beans, black olives, the other a Garden Salad of Pickled Pear, truffle ficelle, and smoked bacon crumb.

That pan was busy again for our mains. I love Turbot and the affair continued with a slightly spiced and throughly lovely dish: Pan-seared Turbot, Chestnut mushroom, girolles, truffle and Savoy cabbage. Great mix of flavour and texture, the fresh fish cooked to perfection and much the same could be said about CL’s Pan-seared Cod, artichoke, hazelnut textures, raisins and brandade.

Dessert

Our confidence in the chef and his team was building all the time and we were looking forward to dessert. We weren't let down! Far from it. Presentation for my Crème Brûlée was outstanding as was the dish itself: Passionfruit Crème Brûlée, with raspberry sorbet and pistachio tuile. CL’s classy treat was Blackberry Choux (choux pastry, blackberry curd, marshmallow gel and wild berry creme fraiche).

We would, of course, be back in the Herbert Room for breakfast, for one of the very best breakfasts around. Full Irish yes but many great choices. Don't want to bore you with too many details but one to watch out for is the Pear, Brioche and Cheese, a mouth-watering morning treat of Grilled Vanilla Poached Pear, Toasted Brioche and St Tola Goats Cheese curd.

Breakfast Pear, Brioche, Cheese

We also made a couple of calls to that unusual Cellar Bar, making ourselves comfortable in the capacious armchairs. They have quite a selection of drinks here, lots of Irish spirits including local gins (among them Blackwater and Bertha’s Revenge) and the craft beers by Killarney Brewing take pride of place on the counter.

I just felt the need to continue my research in these comfortable surroundings. My favourite whiskey was undoubtedly the Jameson Black Barrel, rich and full and with an reverberating long finish, another gem in the range.

Breakfast bagel: smoked salmon, scrambled egg.

Killarney Brewing tell some tall yarns but the beers are pretty good too.We had been surprised by the red colour of their IPA but that Ale is named after a local hero who was known as the Scarlett Pimpernel. In any event, it was the Devil’s Helles Lager that caught the attention and the taste buds of CL. Had to check that out then and that made the verdict unanimous. Clean and crisp with a hint of hops, this is a good one.

Cellar Bar

After our final breakfast, it was time to settle up and say farewell to Cahernane House with a promise to be back. It is a great location to enjoy Killarney. And no bother either about going further afield. We visited Crag Cave in Castleisland. Valentia Island was our furthest trip while the nearest was Torc Mountain (where we managed to get to the top). No doubt the good food helped, not too sure about the drink though! 

See also:

Irish Whiskey Experience Killarney
Climbing Torc Mountain
Valentia Sky Walk. Islands in the Sun
Crag Cave. Underground in Kerry

The drive down

Don't you know you’ll get piles? The Fantastic Dingle Taste Trail.

Don't you know you’ll get piles?

The Fantastic Dingle Taste Trail.

Fenton's Fizz

“Would you ever get up off the cold street. Don't you know you’ll get piles. At least couldn't you put your jacket under you?” 

We two were sitting (on seats) in the closed Dingle street, outside the An Canteen door, enjoying a beer with another couple. But one of the four was sitting on the street surface, as there were no more seats, when a young Irish Mammy came along and started on him. It was a laugh a minute for a while after that as the young woman sat near us and the banter continued. Only in Ireland. Maybe only on the Dingle Taste Trail. Priceless. And no ticket required! 

We had spent a few hours on the Taste Trail.  It was time for a drink and one of the best places for craft beer and cider at Dingle Food Festival, anytime really, is An Canteen. Got a great welcome, including a tasty beef sandwich, from Brian and Niall and a smashing pint of Indian Pale Ale from Andrew of Killarney Brewing Company.

Raclette (also Fondue) at Little Cheese Shop

That Ale by the way is called Scarlet Pimpernel in memory of Killarney man Fr Hugh O'Flaherty who saved 6,500 people during WW2. A glass of the regular Golden Spear Blonde Ale also got the thumbs up.

The Taste Trail at the annual Dingle Food Festival is one of the very best. The quantity of choice is amazing as close to 80 outlets take part, officially! And the quality, while it can vary, is mostly of a very high standard, sometimes really top class. And the value per bite is incredible. A book of  tickets can be bought at any of the participating outlets and in the festival office and then you can go and sample wine, beer, whiskey, fish, meat, pizza, desserts and more.

We enjoyed our few hours on the trail on Saturday afternoon and had some memorable stops, particularly at Fenton’s, Out of the Blue and finally at An Canteen. There was a big delay at our first port of call as the Fish Bar on the Marina seemed surprised by the massive crowd that turned up for their Tandoori Prawns on a skewer.

Waiting at the fabulous Global Village

But there was no problems with queues elsewhere. Yes, there were queues for sure but all moved quickly along. There was one other disappointment though in that the Liam O’Neill/Derry Clarke charity event at O'Neill's art studio was unavoidably confined to Sunday.

Fenton’s had a massive line, out on to Green Street, through the full length of the restaurant, right into to the back garden. But it moved along nicely and soon we were sitting down eating a couple of delightful organic Dexter Beef sliders and then sipping a Sloe Gin Royale Pink Fizz.

The drink was a mix of gin, made from locally foraged sloes, and prosecco. A wee amount of the red gin was poured in first, and then the prosecco was added to change the colour to pink. But the big kick remained in the bottom of the flute and that last mouthful was an ambush of liquid delight! By the way, all this (beef plus fizz) cost us six tickets (12 euro worth).

Music on the trail

More top class stuff to eat and drink at Out of the Blue. They had a few choices but we went for the two ticket option: Roasted halibut fillet with steamed smoked cod, rocket and toasted hazelnut pesto, roasted red pepper and garlic pesto, and celeriac mash. And that was washed down with a small glass of Verdejo (just one ticket).

The Boatyard next door had their tables out in the sun and here we stuck with the fish theme, a lightly spiced Fish Curry.

Fenton's (top) and
Out of the Blue

Up along Green Street after that and down Main Street heading for Orchard Lane to see the Trade It exhibition that featured producers from all over Europe, from Poland, Finland, Spain, UK and Ireland and more. It was scheduled for 2.30 to 4.30, but my jaw dropped when we arrived at 3.30 and found an empty tent. It had all finished up. I had really been looking forward to that.

Still there were plenty of market stalls in the Lane and we had a few samples of various foods, including a marvellous Goats Cheese from Helen of Knockdrinna. And then we had a little bonus when Chef Marc Murphy of the Dingle Cookery School gave a demo (how to cook hake) at their stand.

Next, we headed for An Canteen and that hilarious meeting with the Irish Mammy!

Mark Murphy demo