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
