Adare Manor is not just a hotel but a 5-star Royal experience. The calendar house offers a memorable culinary and beverage program in which everything is made in-house with exquisite attention to detail. From whiskey cocktails in the Tack Room to afternoon tea in the elegant Gallery, one can just imagine the glamorous Daphne Guinness dressed head-to-toe in Dubarry sipping a cup of Earl Grey or Sazerac. The Gallery, a sophisticated chamber that happens to be the second longest room in Ireland, is the star setting of the hotel. Guests dine surrounded by tapestries, Waterford crystal chandeliers, and blue Chantilly lace ceilings. Afternoon tea’s darling menu offers an extensive tea selection from around the world, as well as a selection of finger sandwiches and cakes straight out of an inspired confectioner’s imagination, carefully adorned with gold leaf, white flowers, pink butterflies, and chocolate rods.
With this extraordinary movement in Irish cuisine, will global cities start to see modern Irish restaurants popping up in trendy neighborhoods? Most likely not. Ireland’s stellar ingredients have a downside—they can be difficult to find abroad. What makes Irish food unique is its cheese from Antrim, sea salt from the Dingle peninsula, yogurt from Kerry, or venison from Wicklow. These ingredients are creatively used all over the country, in places like Farmgate in Cork and Wild Honey Inn in Clare. The reclamation of Irish cuisine and newfound confidence of young chefs is putting Ireland on the map as a foodie destination, no longer a stopover en route to continental Europe. Curious eaters will have to travel all the way to the Emerald Isle for a taste, making the cuisine all the more delectable. Continued
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