Friday, March 6, 2026

Clogheenmilcon Walk and Sanctuary, Blarney

Clogheenmilcon Walk, Blarney

Date: 26th Feb 2026

Don Cronin's stone tower sculpture is situated along the public walking path of the 100-acre fen, which is a protected, formerly post-glacial lake area managed by the local community and Cork City Council.
It's an easy walk on a hard level surface. I took under an hour to do the return from
the car park at the Blarney side to the eastern end and
that included a few stops for photos

A new boardwalk and viewing point is under construction.
Will be a welcome addition.


Two of us.


British & Irish Cheese Awards receives record entries from Ireland, 10 years after Brexit.

British & Irish Cheese Awards receives record entries from Ireland, 10 years after Brexit

British & Irish Cheese Awards - 20 March
Bath & West Food & Drink Festival - 21-22 March
Judges concentrating and contemplating. Pic from 2022

 
The British & Irish Cheese Awards has received a record breaking number of Irish entries into this year’s competition, with 48 Irish cheeses set to be judged in a field of over 600 entries. Highlighting a growing renaissance for Irish cheese in the UK, this significant landmark comes a decade after the Brexit referendum, which led to many Irish cheeses disappearing from British cheese counters.
As a central focus of the British & Irish Cheese Awards’ 30th anniversary celebrations, taking place as part of the Bath & West Food & Drink Festival on Friday 20 March, organisers, The Royal Bath & West Society, have worked alongside CÁIS - The Association of Irish Farmhouse Cheesemakers, Bord Bia – The Irish Food Board, and the Specialist Cheesemakers Association in the UK, to improve logistics around entry consolidation and transport.

As part of a wider drive to establish more reliable trade routes for Irish cheese, the initiative aims to reintroduce a plethora of Irish cheeses back into British retailers, while also working to reconnect two cheese cultures with shared traditions and history. Obstacles to free trade following Brexit, including increased bureaucracy and heightened biosecurity rules, led to a gradual distancing between the cheesemaking communities of Britain and Ireland, but with trade networks finally improving and ties gradually being re-established, this year’s Awards will provide a major showcase for Irish cheese in the UK.
Tim Rowcliffe, vice-chairman of the British & Irish Cheese Awards and ambassador to Ireland for the Specialist Cheesemakers Association, commented: “It’s shocking to think that a decade has passed since Irish cheese began losing its presence in the UK, but I’m really excited by the progress we’ve made in putting this right. It’s been a huge team effort to overcome the complex bureaucratic hurdles and rekindle our once strong ties with Irish cheese - I thank our partners at Bord Bia, CÁIS, the SCA and the British & Irish Cheese Awards for their ongoing commitment to the cause. The number of Irish entries into this year’s competition are not only a reflection of our progress, but also the renewed confidence and enthusiasm for the project among Irish cheesemakers.”
Estelle Alley, UK Market Specialist at Bord Bia, added: “As Ireland’s farmhouse cheese category continues to go from strength to strength and UK trade interest rises year after year, Bord Bia plays a central role in fostering long-term partnerships by connecting British buyers with the latest innovations and distinctive flavours from Ireland’s dynamic community of farmhouse cheesemakers.”
Sarah Furno, owner of Cashel Farmhouse Cheesemakers and CÁIS committee member, adds: "British and Irish specialty cheesemaking shares cultural DNA. Creating opportunities to bring together cheese cousins from across the Irish Sea is a powerful dynamic, CÁIS, The Association of Irish Farmhouse Cheesemakers is very excited by the new energy in this long-standing relationship."
All entries will be judged at The Bath & West Showground near Shepton Mallet, Somerset, on Friday 20 March, by 60 experts from across the industry, including cheesemakers, cheesemongers, cheese experts, buyers and commentators. Gold, Silver and Bronze awards will be decided in Round 1, before all Gold winners are judged again to identify the category winners. Following a final round of judging with the category winners, the 2026 Supreme Champion will be selected and revealed during the British & Irish Cheese Awards Dinner on the evening of Friday 20 March.
Visitors to the Bath & West Food & Drink Festival will be able to view the British & Irish Cheese Awards judging hall, and even sample some of the trophy winners as part of the expanded Guided Cheese Tours running throughout the weekend. Away from the judging area, the Festival will also celebrate growers, producers and purveyors from the South West and beyond, featuring demonstrations, presentations and entertainment.
Tickets for the Bath & West Food & Drink Festival, open from 21-22 March, are available to purchase from www.bathandwest.com/food-and-drink-festival.
 
British & Irish Cheese Awards 2026 – in numbers:
  • 30th anniversary edition of the competition
  • Over 600 cheese entries:
    • England – 405
    • Ireland – 48
    • Wales – 29
    • Scotland – 17
    • UK retailer – 104
  • Categories including:
    • Cheddar – 61
    • Other territorial cheeses – 29
    • Blue cheeses – 52
    • Soft white cheeses – 33
    • Added flavour cheeses – 66 
    • Fresh cheeses – 41
    • Modern cheeses – 67
    • New cheeses – 15 
  • 60 judges
press release
 


Ballymaloe Festival of Food 2026 — immersive dining experiences and expert workshops for 3rd edition this May

Ballymaloe Festival of Food 2026 — immersive dining experiences and expert workshops for 3rd edition this May

Head Gardener Mags Coughlan speaking to her group on the garden tour.
Ballymaloe seems to get superb weather for the festival!


Following two years of sold-out success, the Ballymaloe Festival of Food returns from Friday 15th to Sunday 17th May 2026, transforming the historic east Cork estate into a world-class culinary playground. Two of the festival’s most anticipated programme elements annually are an ambitious series of immersive dining experiences, and a deep-dive schedule of hands-on workshops. These highlights join a weekend of cooking demonstrations, panel talks, and producer showcases, all celebrating the journey of exceptional cuisine from soil and sea to plate.

The 2026 dining programme builds connections from London’s cutting-edge food scene to the rugged beauty of the Wild Atlantic Way. In the Woodshed Kitchen, Ballymaloe Cookery School alumni Beth O’Brien and George Williams return to their roots from London to host The Fat Badger pop-up. The duo, celebrated for their farm-to-glass ethos and creative, produce-driven menus, will bring the spirited energy of their Notting Hill restaurant to the festival. Also cooking in the Woodshed is Michelin-starred chef Robbie McCauley of Homestead Cottage, who travels from Co. Clare to present a pop-up dinner that showcases his obsession with the local larder and refined, terroir-led cooking.

Helen Goh
Baker & Author

The international influence continues with London culinary heavyweight Ed Wilson, who brings the soul of his acclaimed Columbia Road restaurant, Brawn, to the festival for a residency that feels right at home in the east Cork countryside. 

For those looking for a communal, long table atmosphere, Barrie Quinn of Portnoo Market Garden leads a Farm to Fork dining event in the Garden Marquee, focusing on the hyper-seasonal link between the Ballymaloe gardens and the plate. The weekend’s dining is further enlivened by the incomparable Janet Liu of Janet’s Dumplings, who hosts a vibrant Dim Sum brunch and workshop, blending her modern take on traditional Chinese flavours with a high-energy festival atmosphere.

The 2026 workshop series offers a chance to learn directly from the industry’s most respected artisans across the festival venues. Preservation and craft take the lead as Fingal Ferguson of Gubbeen and Barry Tyner  host ‘Nose in the Trough’ charcuterie and pate tasting and talk, while Birgitta Hedin-Curtin of Burren Smokehouse leads hosts a workshop on cooking with seaweed. Sweet craft is also well represented, with Frank Keane of Koko Kinsale sharing his chocolate truffle secrets, and Natalie Keane of Bean & Goose providing expert insights into the world of bean-to-bar hot chocolate.

Liquid education remains a core focus, featuring a Martini masterclass from Boatyard Gin’s Ciaran Shannon and a curated wine and cheese pairing with Kevin Sheridan and Enrico Fantasia. For those looking to refine their everyday habits, Maria Walsh leads ‘Food Fermentation’ sessions exploring the healing power of ingredients with very special guest Bosco helping out, and Karen O’Donoghue of The Happy Tummy Co. introduces the functional benefits of food soaking for digestive health. From sourcing and styling vintage table wear with Peach Vintage and Juniper Lane to the Chai Crews guide to the perfect cup of chai, the programme is designed to equip food lovers with both traditional skills and modern expertise.

At Ballymaloe House, guests can look forward to a special dinner on Friday evening from Australian-born, internationally acclaimed chef James Henry of Le Doyenné. Set within the historic grounds of the Château de Saint-Vrain, Le Doyenné is a restaurant, guesthouse and working farm. James’ cooking is guided by a commitment to regenerative agricultural practices, with heirloom vegetables — grown on the estate using time-honoured methods — forming the foundation of his seasonal menus. On Sunday, cook, writer and MasterChef winner Thomasina Miers will host a vibrant Mexican lunch. Drawing inspiration from her travels and her renowned UK restaurant group, Wahaca, Thomasina will serve bold, flavour-driven dishes that celebrate the spirit and richness of Mexican cuisine.

The Drinks Theatre, always a popular halt

The third Ballymaloe Festival of Food remains a celebration of sustainability, seasonality, and community. Beyond the dining and workshops, the weekend features live music and the famous producer showcases that have made the festival a staple of the Irish food calendar.  You can also explore the Ballymaloe Festival of Food’s YouTube channel with a range of recorded cookery demonstrations, alongside the Ballymaloe Festival of Food Podcast which is now live on Spotify, sharing stories, recipes and conversations from the festival community.

Ticketsworkshops, dining experiences and packages are on sale now. For the full speaker programme and to book, visit www.ballymaloefestivaloffood.com

Château de La Chaize, Beaujolais, makes stunning debut at JN Wine Tasting in Cork's Hayfield Manor

Château de La Chaize, Beaujolais, makes stunning debut at JN Wine Tasting in Cork's Hayfield Manor

Albane, with Richard of JN Wine.


Great to chat with Albane Lussat, Head of Sales at the fabulous Château de La Chaize (in the southern part of Beaujolais) at this week's JN Wine tasting in Hayfield Manor. It was her first visit to Cork and she explained that this is their first year with James Nicholson Wines. As we spoke, I tasted five of the wines, one white (2024), the others red (all 2023) except for the amazing 2020 Clos de La Chaize, a monopole*.


As Albane said the Gamay grape is not really associated with ageing but this wine certainly indicates that it may well have more potential than previously thought. The fruit comes from the small clos** which is just behind the chateau and was laid out around the same time that La Chaize was built. The plot is exposed to the East and gets the sun early. Its granite soil, that the Gamay grape loves, gives elegance and length to the wines.


The wine is not produced every year. The winemaker waits for a good one and then selects the very best of the fruit. While the first four wines were started in stainless steel, the Clos was in concrete. It then spent twenty months in oak and the results are stunning.



I had started with the easy-drinking Beaujolais Blanc (2024). It is 100% Chardonnay (as you’d expect here). My first bottle was a delightful indication of the quality to come.


The first of the reds was the Fleurie lieu dit "La Chapelle Des Bois” 2023. Small single plots provided the fruit here. It is organic. The 9 months in large casks has added complexity but, as Albane pointed out, there is no impact from the wood on this delightful red. Fleurie is one of my favourite crus in the area and this is likely to become my favourite Fleurie.


The reds continued to impress. I had their Brouilly Lieu-dit "La Chaize"  Monopole (2023) now in hand. Fifteen months in oak, large vats again, had added even more complexity. The fruit, raspberries and cherries, subtle rather than blatant, but it has lightness and freshness. One to note!


Then we were on to their Côtes de Brouilly Lieu-dit “Chavennes” 2023. The small parcel, at a height of 500m, is composed of pink granite and also blue volcanic soil. The wine is aged for 18 months, again in large casks (foudres). Fruity aromas follow through to the well balanced palate and there’s a lengthy finish. A beautiful expression of the Gamay. 



Château de La Chaize, has been a family-run wine-producing estate for 350 years! Jules Hardouin-Mansart was engaged to build the chateau. He was Louis XIV’s favourite architect and the man behind the most famous architectural creations of the king’s reign. An icon of French Classicism during the late 17th century, his work included the Trianon at Versailles. Construction of La Chaize began in 1674. It is now classified as a French Historic Monument.


A walled area.

**In wine, monopole in wine refers to a vineyard or an entire appellation controlled exclusively by a single winery or owner. A monopole can be large or small and that one winemaker controls everything from farming to bottling. 

    Bloom, the tasting venue in the Hayfield Manor.




Welcome to the Hayfield Manor.

Thursday, March 5, 2026

Put her in the picture with Mother's Day Lunch at Barberstown Castle.

press release

Put her in the picture with Mother's Day Lunch at Barberstown Castle


PUTTING YOUR FAMILY IN THE PICTURE  ON MARCH 15.

 

This Mother’s Day (Sunday, 15th of March) celebrate in truly memorable style at Barberstown Castle, where families are invited to enjoy an exceptional dining experience in the award-winning Barton Rooms Restaurant — all while Putting Your Family in the Picture.

 

Set against the enchanting backdrop of a 13th-century castle in Straffan, Co. Kildare, Barberstown Castle offers the perfect setting to honour the most important woman in your life. Combining exquisite cuisine, warm hospitality and a heartfelt personal touch, this year’s celebration promises an experience Mum will treasure.

 

At the heart of the occasion is a specially curated three-course Mother’s Day lunch, created by the Castle’s award-winning culinary team and served in the elegant surroundings of the Barton Rooms Restaurant. Showcasing the finest seasonal ingredients and beautifully presented dishes, this indulgent menu is designed to be enjoyed together — a delicious way to say, ‘thank you’.

 

Lunch will be served from 12.30pm to 3.00pm, with advance booking essential. (€49.00 per head for adults and €25.00 per child).

 

Adding a truly special touch to the day, each family will have the opportunity on arrival to have a professional family photograph taken. This complimentary 8” x 6” printed photograph will be presented during lunch — a lasting keepsake capturing precious time spent together in one of Ireland’s most historic settings. It’s a rare chance to gather everyone together, dressed for the occasion, and create a beautiful family portrait that Mum will cherish forever.

 

Beyond the dining experience, Barberstown Castle also offers a selection of thoughtful Mother’s Day gift ideas. Beautifully curated bespoke hampers are available to purchase, featuring luxurious treats including rejuvenating Jo Browne Wellness products, a sumptuous Barberstown sleep mask, chef handmade chocolates crafted in-house, and Angelina Rosé wine delicately infused with shimmering gold flakes that light up the bottle. Each hamper is designed to pamper and delight.

 

For those who prefer to give the gift of choice, Barberstown Castle gift vouchers are also available. Whether Mum dreams of a relaxing overnight stay in a luxurious castle bedroom, an elegant afternoon lunch or a refined dining experience, a voucher allows her to enjoy Barberstown at a time that suits her — the ultimate thoughtful and flexible gift.

 

Every detail of Mother’s Day at Barberstown Castle has been carefully considered to ensure Mum feels appreciated, celebrated and truly special. To book your Mother’s Day lunch or to purchase hampers and vouchers, visit www.barberstowncastle.ie or call (01) 628 8157.

Wednesday, March 4, 2026

A Special Mother's Day Supper from the Farmgate Café

Mother’s Day Supper 3 course menu available for pre orders online collection only from Farmgate stall €45 for two people sharing. Pre order final date 13th March. Collections available from 11am -2:30pm Saturday 14th March. Order online here.

Louth's Roberto's Diner will mark National Meatball next Monday with their special edition Meatball Spaghetti Bolognese

press release

Louth's Roberto's Diner will mark National Meatball next Monday with their special edition Meatball Spaghetti Bolognese


To celebrate National Meatball Day on Monday, March 9th, Roberto’s Diner will kick off the festivities with a dedicated Customer Appreciation Day, offering its entire menu at half price, including the special edition Meatball Spaghetti Bolognese, from 4pm to 11pm for takeaway, collection and delivery only. The initiative is a thank you to the loyal customers who have supported the family-run business for more than 15 years.

For one week only, the diner will also serve meatballs with its much-loved Spaghetti Bolognese, replacing the traditional mince and giving the classic dish a celebratory twist in honour of the occasion.

For co-owners Brian and Hemraj, the occasion is about more than just marking a food calendar date. It is an opportunity to celebrate a much-loved Italian classic, inspired by the family influences that continue to shape their menu, while also reflecting on the growth of a business that has become a fixture in the local community.

“National Meatball Day gave us the perfect opportunity to put the focus on our customers,” says Brian Corcoran, Co-Owner, Roberto’s Diner & Takeaway. “We wouldn’t be here without their support over the years. Customer Appreciation Day is our way of saying thank you and showing how much we value the people who’ve kept us going.”

Roberto’s has been serving the community for over 15 years and now employs 23 staff locally. Brian and his partner Hemraj have run the diner together for the past 13 years, having taken over the business from Brian’s sister Carmel and her husband Roberto. With strong Italian family influences and years of experience in the takeaway trade, their approach continues to shape both the menu and the atmosphere of the business today.

“There’s a lot of history behind what we do,” adds Hemraj Wooden, Co-Owner, Roberto’s Diner & Takeaway“The Italian influence is still very much there in the food, but just as important is the sense of community. Many of our customers have grown up coming here, and that’s something we’re really proud of.” 


Tuesday, March 3, 2026

Proby’s Kitchen. My kind of restaurant

 Proby’s Kitchen. My kind of restaurant

Proby's, from Elizabeth Fort


When you walk into a restaurant and read the menu and realise that you could enjoy every single dish here, then you know you are at home. That’s the feeling I had when I had “studied” the dinner menu at Proby’s Kitchen last Friday evening. Certainly, my kind of restaurant. 


Cod


And it's jut just the food. It is a welcoming and comfortable place (good space between the tables, nicely lit and with a superbly efficient service, not just efficient but calm and courteous and those so important smiles!

Stonewell. My favourite non alcoholic drink


They offer dinner three evenings a week, from Thursday on. The deal is two courses, starter and mains, for €39.00. If you fancy dessert, it will cost €7.50 extra.


There are seven starters to choose from. I had been looking online at the Salad of Quail or the Stacciatella but in the event picked the Prawn Cocktail, served with their delicious Proby’s O’rly sauce and mixed leaves. That sauce was delicious and I used the bread “for the table” to mop up every last drop. 

Duck


CL, who had earlier narrowed it down to two, eventually skipped Proby's fish cakes for another night and went with the Warm salad of scallops with citrus beurre blanc, another terrific starter. By the way, most (if not all) dishes here, can be made gluten free. Some are vegetarian, some vegan. So something for everybody!


We continued to sip our drinks, Stonewell zero cider (one of of the very best non-alcoholic drinks around) and a Kolonie Dry Riesling,  fruity and light, from the Mosel (also alcohol free). 


Soon, we tucking into our mains. By the way, the mains come with sides. Not just any old sides. We got parsnips (cooked in curry oil, a mild one), green beans and Gratin potato.

Tasty sides


The super standard continued with my  Skeaghanore duck breast with spiced pumpkin puree. I’ve known for a long time of the high quality of the West Cork duck. Enhanced by the Francatelli sauce (invented by Queen Victoria's chef, Francatelli), the duck was even tastier. CL's Fish of the day was Cod and that too was perfectly cooked and served with a red pepper salsa and an outstanding celeriac purée.


No shortage of drinks here. They have cocktails galore. Local brewers and cider-makers (including 9 White Deer - their beers are gluten free - and Stonewell ) are supported, along with quite a few local food producers. Some good wines there too and do look out for the regular specials. There’s an Austrian Grüner Veltliner (by Huber) and an Italian Cabernet Sauvignon (by Tuscany’s Frescobaldi) on special currently.



Opened in November 2023, the principals at Proby's are Marianne Delany  and Denis O'Mullane from Café Gusto & Liberty Grill, along with Pat Browne, formerly of Ballymaloe Cookery School. They say: “Proby's Kitchen shares the same commitment to fresh, seasonal, and healthy food made from scratch, as in our other establishments, with a focus on a shared passion for a sustainable future”. 


The building, a neighbour of St Finn Barre’s Cathedral, was previously used by the Brick Oven, Proby’s Bistro and La Dolce Vita. The Kitchen now serves Brunch, Lunch and Dinner. More on Proby’s here






Thursday, February 26, 2026

Timeless Luxury meets Irish Craftsmanship: Raise a Glass with The Doyle Collection and Waterford

Timeless Luxury meets Irish Craftsmanship: Raise a Glass with The Doyle Collection and Waterford



This March, The Doyle Collection and Waterford invite you to raise a glass to Irish Heritage Month with a partnership that captures the very essence of Irish artistry and excellence. 


Founded in 1783, the historic Irish brand, Waterford, is renowned worldwide for its crystal glassware and home décor. As an Irish, family-owned hotel group, The Doyle Collection shares Waterford’s values of timeless luxury, heritage and elegance - a partnership that authentically showcases Irish culture, craftsmanship and hospitality in all its glory.


Throughout the month, each signature bar within The Doyle Collection’s hotels across Ireland, London and Washington, D.C. will create and serve its own bespoke cocktail designed to be as breathtaking as the glass it is served in. Experience the satisfying weight of hand-cut crystal and the refraction of light as you toast to Irish hospitality; each sip is elevated by the iconic Lismore Martini glass, which is inspired by the Gothic architecture of Lismore Castle, the historic fortress in Waterford that is now the Irish seat of the Dukes of Devonshire. 


Alongside these bespoke creations, the outlets across the group will be serving a selection of Irish cheese toasties, Guinness bread, Irish coffee, Guinness cake and seafood chowder. Together, the Waterford cocktails offer the perfect opportunity to soak up Irish tradition and warm hospitality this March, whether you’re staying local or visiting The Doyle Collection further afield.




The Destinations: 


The Sidecar at The Westbury, Dublin

Enjoyed in Dublin, where Irish whiskey craftsmanship feels instinctive, Waterford’s Honey Psalm is made with Redbreast 12 Year Old Irish Whiskey, Valentia Island Vermouth, lemon juice and honey. It is an elegant yet welcoming cocktail, offering a refined expression of Irish hospitality that feels both grounded and celebratory - fitting for The Doyle Collection’s flagship.


The Coral Room and The Bloomsbury Club at The Bloomsbury, London

In the intimate, low-lit setting of The Bloomsbury Club, the experience becomes quietly immersive, drawing attention to the texture, aroma and depth of the serve. Waterford’s Atlantic Psalter combines Redbreast 12 Year Old Irish Whiskey with Guinness reduction, Tio Pepe Fino Sherry, Red Irish Sea Moss tincture and chocolate bitters, a cocktail where layered complexity unfolds beautifully in hand-cut crystal. 


Upstairs, the mood is more expressive, lending itself to a cocktail designed for shared moments and lingering conversation. Served in Waterford crystal, Waterford’s Blackwater Velvet mixes Redbreast 12 Year Old Irish Whiskey with Cadello liqueur, Irish Malt Whiskey Cream, Karminia, red vermouth, chocolate liqueur and hojicha sparkling tea, creating a rich yet playful drink.

 

K Bar at The Kensington, London 

At The Kensington, a sense of ease and balance defines the experience, making it an ideal setting for a fresh, herbaceous cocktail that celebrates flavour. Waterford’s Green Shoots made with Redbreast 12 Year Old Irish Whiskey, Karminia, vermouth and Green Chartreuse feels lifted and precise, its crisp profile heightened by the tactile pleasure of Waterford crystal.


108 Brasserie at The Marylebone, London

At 108 Brasserie, the unhurried pace encourages guests to notice the finer details, from aromatics to the play of light through crystal. Waterford’s Lucky Charm is a mix of Redbreast 12 Year Old Irish Whiskey, Carpano Antica Formula, Southern Comfort, Maraschino Cherry Syrup, Angostura Bitters and Peychaud’s bitters, resulting in a smooth, spirit-forward cocktail with an easy, approachable charm.


Doyle at The Dupont Circle, Washington, D.C.

Enjoying an Irish whiskey cocktail in Washington, D.C. highlights the global reach of Irish craftsmanship, anchored by the familiar weight of Waterford glasses. Waterford’s Crimson Quay blends Redbreast 12 Year Old Irish Whiskey, Waterford Single Malt Whiskey, Fonseca Tawny Port, sweet vermouth and orange vermouth, offering a rich, composed serve that feels generous and assured.


The River Lee, Cork 

In Cork, the experience feels naturally rooted, where local influence and Irish tradition meet. Served in Waterford’s Lismore glasses, Waterford’s Poetry and Rebellion pairs Redbreast 12 Year Old Irish Whiskey with housemade apple and fig vermouth crafted using local Kinsale Meade, delivering a thoughtful, expressive finish.


About The Doyle Collection

At the heart of our business is a warmth of service that stems from our family ownership, imbuing our properties with the familiarity and intimacy of a private home. Each of our eight hotels – landmark buildings in unrivalled city locations, has its own distinct personality that is rooted in, and authentic to, its neighbourhood. Innovation and ongoing investment ensure a boutique, cosmopolitan yet local feel – as seen in our cool destination restaurants, bars, and event spaces – while our heritage lends character to our vision of informal luxury, timeless style and the very best guest experience.


About Waterford

Founded in 1783, Waterford is an enduring symbol of Irish heritage and craftsmanship. From iconic stemware to bespoke creations, Waterford continues to bring brilliance to the everyday and extraordinary alike.

Instagram @waterford

waterford.com


press release