MUM’S THE WORD AT DUNLUCE LODGE!

press release

MUM’S THE WORD AT DUNLUCE LODGE!

 

Give the gift of breathtaking beauty, indulgent pampering, and timeless memories this Mother’s Day at Dunluce Lodge in Portrush, perched along Northern Ireland’s dramatic north coast. From the awe-inspiring cliffs and Atlantic waves to the historic allure of Dunluce Castle and the legendary Giant’s Causeway, every moment here is a celebration of life’s finer pleasures.

Overnight Escape - Step into a world of serene luxury. An overnight stay at Dunluce Lodge offers elegantly appointed rooms with sumptuous bedding, stunning vistas across the sea, the gardens and Royal Portrush Golf Course.  Let her wake to the soft sound of waves and the scent of the sea in the air (From £310 B&B per room per night).

 

Spa Indulgence - From rejuvenating massages to bespoke therapies designed to restore mind, body, and soul, Dunluce Lodge’s spa experience is an invitation to indulge in serenity. Located in quiet building separate from the hotel, the intimate spa offers guests an opportunity to completely retreat from the world. 

 

Divine Lunch or Exquisite Dinner - Celebrate her with a culinary experience to remember. Whether it’s an elegant afternoon tea, lunch showcasing the finest local ingredients or an elegant dinner crafted with sophistication and flair, each meal is a feast for the senses and is always a real treat.

 

Flexible Gift Vouchers - Dunluce Lodge vouchers allow the recipient to pick what they would like to enjoy themselves—from an overnight escape to a spa treatment or a signature dining experience.

Every detail at Dunluce Lodge, from the sweeping coastal views to the exquisite interior comforts, reflects a commitment to creating unforgettable moments.

Perched beside the fourth fairway of Royal Portrush Golf Club and just a few hundred metres from the Atlantic Ocean, Dunluce Lodge is one of Northern Ireland’s most luxurious and intimate five-star hotels. Opened just a year ago, the elegant property comprises 35 suites and a private residence, The Stookan, blending understated luxury, warm Irish hospitality and a spectacular coastal setting.

Dunluce Lodge, Dunluce Road, Portrush, BT56 8NB. For more see www.dunluce.com or call +44 (0) 28 705 31 700

 

***************************

 

Dunluce Lodge on the Causeway Coast Launches Restorative and Immersive ‘Sleepcation’ 

 

Winter asks more from the body than we often realise. With shorter days and reduced natural light, our circadian rhythm — the internal clock that regulates sleep, energy and hormone production — begins to shift. This can affect everything from alertness and mood to melatonin release at night, leaving many people feeling more tired, sluggish, sad or mentally foggy.

 

Sometimes the finest luxuries cannot rival the impact of a truly great night’s sleep. Problems feel less overwhelming, perspective returns and the day ahead becomes brighter after deep, uninterrupted rest. Acknowledging winter’s slower rhythm — and the body’s instinctive need for more sleep — is often the first step toward restoring balance.

 

Responding to this, Dunluce Lodge has launched its restorative and immersive ‘Sleepcation’, a stay designed entirely around rest, relaxation and deep sleep.

Perched beside the fourth fairway of Royal Portrush Golf Club and just a few hundred metres from the Atlantic Ocean, Dunluce Lodge is Northern Ireland’s newest five-star retreat and one of its most intimate. Opened just a year ago, the elegant property comprises 35 suites and a private residence, The Stookan, blending understated luxury, warm Irish hospitality and a spectacular coastal setting into a refined escape designed for complete relaxation.

The Dunluce Lodge Sleepcation is a fully immersive experience centred on restorative rest. The stay includes an overnight escape, breakfast, a signature spa treatment, calming sleep tea and a curated bedtime wellness offering, with amenities including a Seabody Sleep Balm and a carefully considered night-time ritual designed to help guests fully switch off and unwind. (?580 per room for two people sharing).

 

At its heart is the sleep experience itself. Guests settle into ultra-comfortable Hypnos, handmade beds layered with natural fibres and cashmere guard duvets and Cheviot wool pillows by local brand, Ava Innes, chosen for their gentle weight and natural temperature regulation.  The brand pioneers a unique, sustainable duvet fill made from cashmere guard hair — a forgotten luxury fibre offering gentle weight, exceptional temperature regulation and a sleep experience grounded in natural wellbeing.

Outside, the only sound is the Atlantic rolling steadily onto the shore, while inside the Lodge, a deep quiet settles after dusk. A short bedtime story inspired by local folklore — tales of giants and heroes such as Finn McCumhaill — is left on each bed as part of the turndown ritual, encouraging guests to disconnect from screens and return to the simple comfort of reading before sleeping.

 

The woodland spa plays a central role in the experience. The Drift & Dream Ritual by Seabody begins with grounding breathwork, followed by a personalised massage using warm Lavendar poultices, aromatherapy oil and finished with Seabody’s brand-new Sleep Balm. Stretching, lymphatic drainage and gentle acupressure guide the body into deep relaxation, preparing both body and mind for rest.

 

Dining at Dunluce Lodge complements the experience, with Executive Chef Stephen Holland and his team showcasing the best of the region’s seasonal produce through thoughtful, locally inspired menus. Evenings unfold slowly — cocktails by the fire, oysters at the bar or watching the last light fade into the Atlantic — before retreating to suites where comfort, stillness and the rhythm of the sea take over.

 

Located along the iconic Causeway Coastal Route and moments from Whiterocks Beach via a private walkway, the Lodge offers a rare sense of calm in one of Ireland’s most dramatic landscapes, within easy reach of landmarks such as the Giant’s Causeway.

The Dunluce Lodge Sleepcation ultimately pays homage to the restorative power of sleep, embracing the rituals, environment and natural elements that support true rest. By bringing together sea air, silence, natural fibres and a slower pace of living, Dunluce Lodge invites guests to reconnect with their natural rhythms and rediscover the transformative power of deep, uninterrupted sleep. 

Dunluce Lodge, Dunluce Road, Portrush, BT56 8NB

 

For more see www.dunluce.com or call +44 (0) 28 705 31 700

St Fin Barre's, Cork City. And environs.

St Fin Barre's. And environs.

pics taken 27th Feb 2026

St Fin Barre's

Four fellas at the cathedral door.

Cathedral and new bridge

Counting House (from Beamish & Crawford)

Proby's Kitchen

Golden Angel

Keyser Hill, also below

At the cathedral - not a maze!

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. (info from @aloadofblarney.com)

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.

Tickets, workshops, 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.

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, 15^th 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.

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.”