A Quart of Ale± #13. Moving on over to craft. Brewdog. Kinnegar. Galway Bay. Roadworks.

A Quart of Ale± #13

Moving on over to craft. 

India Pale Ale

Brewdog Punk IPA 5.6%, 330ml can Bradley’s of Cork

 “Punk IPA began with us brewing a beer we wanted to drink and ended up starting a revolution. It is our flagship - assertive, bitter and with an explosion of tropical fruit.” James Watt, Brewdog. The beer was inspired by the hoppy pale ales of the US. It was released in 2007 and in 2011 they “changed it up” by adding “the benefits of dry-hopping”.

From the can, it pours light gold, clear almost. White head gives a brief nod and sinks. A fairly intense whiff of tropical fruits. And tropical fruit galore spreads out on the palate. They use words like riot and anarchy yet this beer is amazingly balanced, well made, well bred, not quite the spiky clanging punk the PR implies. Quite a beer though. I could go along with the tag on the label: Post Modern classic. I’d love to try a pint of draught!

The IBU is 40 (35 in the book) and Extra Pale and Cara are the malts used. 

Hops are: Ahtanum, Amarillo, Cascade, Chinook, Nelson Sauvin, Simcoe.

Kinnegar Scraggy Bay IPA 5.3%, 440ml can Bradley’s of Cork

This IPA from Donegal has a gold colour and a friendly enough white head that doesn’t shrink the minute you look at it. It is hazy, unfiltered and naturally carbonated. 

Aromas, hoppy, are modest enough but nothing shy about it when it reaches the palate. A hoppy uppercut makes those taste buds stand up and take notice. But no need to worry, this is a balanced IPA, a friendly fecker from the friendly farmhouse brewers.

The Punk may have been first out of the traps, but this Donegal bunny is the cutest thing, knows her hops and Scraggy is a worthy competitor in this space.

They say: Lough Swilly’s natural and cultural history is beautifully captured in the Irish and English place-names that mark its coastal features. Beneath the Knockalla Hills lies Scraggy Bay, giving us a local name for a style of beer with a great maritime past.

Galway Bay Full Sail IPA 5.8%, 330ml can Bradley’s of Cork

Straw is the colour and the head is an off white. Aromas are a touch on the sour side. Hops are prominent on the palate but the malt has a decent say as well and the beer is balanced. Hops are added  through the process, including dry hopping, and I can agree that the beer is “as fresh as can be”. Another excellent beer from Galway Bay.

The hops used are of American origin, Colombus, El Dorado and Cascade (45 IBU). With multiple generous additions in the kettle and further dry hopped before it reaches you as fresh as it can be.

Food: The acidity and hop bitterness in this beer makes it great for standing up to most spicy dishes, such as Indian and Mexican dishes. The freshness of the beer makes for a great companion to grilled meats and barbecues.

They say: The simple malt bill gives an ABV of 5.8% which carries the flavour and really allows the hops to shine through. Serve at: 6-8 °C

Roadworks “Caution Hops Ahead” IPA 6.5%, 500ml bottle Aldi

This Aldi beer is produced by Pearse Lyons in Dundalk. It has a hazy light gold colour. Look closely and you’ll see plenty of bubbles rising up to the creamy white head. A mild mix of tropical fruit in the aromas. And mild enough too on the palate. Hoppy enough too at this stage. Easy drinking and refreshing with a satisfying dry finish.

A decent enough body that they partly credit to the Golden Baked Oats. Not too much detail on the label and no website found. It is a flavoursome US style IPA. It would be nice to see a bit more info and the way Aldi play with labels (not just the Lyons beers) is confusing to say the least.

#DrinkResponsibly

 

Ummera's Anthony Cresswell (right) is a happy man today as his Irish Smoked Irish Organic Salmon is awarded 3-stars at the Great Taste Awards. Ten years ago, his Smoked Duck won a similar award. Ummera is just one of an amazing 396 Irish based winners this year.

The Press release 

Time-honoured tradition takes top honours, as Great Taste stars go to Ireland’s coastline, pastures and hedgerows  

 

Following 14 weeks of judging, the results of the world’s most trusted food and drink awards, Great Taste, have been released, with many producers in Ireland now celebrating. Out of a record breaking 12,777 entries from 106 different countries, 42% were awarded a highly prized Great Taste accolade and a remarkable 396 are based in Ireland. 

 

Among the Great Taste 3-star winners from Ireland are a number of traditional products that make the most of what the land and sea provides, including; the “plump, glossy, soft and remarkably sweet” Carlingford Oysters from Carlingford Oyster Co, “a real taste of the sea” that led one judge to say, “it is hard to imagine better tasting, better looking oysters”; a “simple but really well made” Gooseberry Spread from Crossogue Preserves in Thurles, Co. Tipperary, praised for having “notes from the flesh, skins and pips all present” and ending in style with a “lovely hedgerow finish”; and Traditional Ham on the Bone from James Whelan Butchers in Clonmel, Co. Tipperary, a “whopper of a ham with a light piggy aroma” and “oozing pig flavour”, with the judges agreeing that this “was obviously a happy pig.” 

 

While these producers enjoy their success and begin displaying the unmistakable gold and black Great Taste logo, with 1-, 2- or 3- stars, on their award-winning products, they will wait with much anticipation to see if they also scoop the top awards for their region. These final honours, including the Great Taste 2020 Supreme Champion, will be announced at the virtual Great Taste Golden Fork awards event, set to take place in October. 

 

Recognised as a stamp of excellence among consumers and retailers alike, Great Taste, organised by the Guild of Fine Food, values taste above all else, with no regard for branding or packaging. Whether it is cake, coffee, kippers or kombucha being judged, all products are removed from their packaging before being tasted. The judges then savour, confer and re-taste to decide which products are worthy of a 1-, 2- or 3-star award. 

 

This year’s winners have been found through a combination of remote judging and socially distanced judging sessions, after the lockdown began just one week into the schedule. This necessitated a swift and comprehensive reinvention of the Great Taste process to ensure that robust judging standards were maintained and the quality of feedback was not compromised, all in time to provide a much-needed boost for food and drink producers during the all-important Christmas period. 

 

The panel of judges included; cook, writer and champion of sustainable food, Melissa Hemsley, cook, writer, stylist and voice of modern vegetarian cooking, Anna Jones, celebrated Spanish chef, José Pizarro, Kavi Thakrar from Dishoom, food writer and cook, Xanthe Clay, and baker and author, Martha Collison, as well as food buyers from Selfridges, Fortnum & Mason and Waitrose. These esteemed palates have together tasted and re-judged the 3-star winners to finally agree on the Golden Fork Trophy winners and the Great Taste 2020 Supreme Champion.   

 

Details of this year’s winners can be found at www.greattasteawards.co.uk and a wide range of award winning products are available to buy in delis, farm shops and independent retail outlets across the country. 

 

Facts and figures about Great Taste 2020: 

• Great Taste is widely acknowledged as the most respected food accreditation scheme for artisan and speciality food producers 
• A record breaking 12,777 different products were entered in 2020 
• Entries were sent in from 106 different countries, including Estonia, Greece, Italy, Japan, Latvia, Madagascar, the Philippines, Portugal, Singapore, Spain, Switzerland, the USA and Vietnam 
• 144 judges took part this year. Less than usual, due to the pandemic and to ensure social distancing in both locations. However, the same number of judging layers were applied, to maintain the rigorous and robust process. Judges included the most demanding palates, belonging to food critics, chefs, restaurateurs, retail buyers, cooks, producers and a host of food writers, journalists and social media influencers 
• Judging took place over a total of 14 weeks. Having begun as planned in March 2020, the process was then halted due to COVID-19. Judging resumed in early May, when remote judging was able to take place in judges’ homes, before Great Taste returned to the judging rooms in both Dorset and London during July 
• Judging took place at the following locations: 
• Guild HQ in Gillingham, Dorset, as well several other Dorset venues 
• The Guild of Fine Food’s London home, No. 42 Southwark Street, SE1 
• The homes of regular judges, as Great Taste continued during lockdown 
• 3,818 awarded 1-star  
• 1,294 awarded 2-star 
• 205 awarded 3-star 

 

As the judges searched for the stars of 2020, waste was kept to a minimum, with unused products being donated to local food banks and hampers made up of excess products for local businesses to raffle in aid of charities. No plastic plates or cutlery were used during the judging rounds, reducing plastic waste by almost 100%. The Guild of Fine Food also donates surplus computer equipment, used to record the judges’ comments, to community-based projects across the UK, which are then refurbished and used to facilitate after school clubs and many other initiatives designed to support underprivileged families.  

 

A full list of winners is available from sam@freshlygroundpr.co.uk.

The Lake Hotel. A Favourite in a Favoured Place

The Lake Hotel. A Favourite in a Favoured Place

Featherblade

Killarney’s Lake Hotel has an exquisite location, right on the shore, parade of mountains on view. As you dine, you’ll note it also has its own mini-peninsula with the ruins of a castle. Well, maybe you’ll note it between courses, as otherwise you’ll be fully engaged with the brilliant dishes coming from the kitchen team under Executive Chef Noel Enright and you’ll taste why they’ve been awarded with two AA Rosettes for four consecutive years.

We hadn’t visited with over a decade but got a very warm welcome indeed from the reception staff and the goodbye was just as genuine. We still had warm memories of our previous visit so we upgraded our room to lake view and that brought the total for dinner (including a free glass of prosecco), bed and breakfast, to €209.00. Delighted then that they added a complimentary bottle of wine (I think all tables got one or perhaps it was just returning visitors - I’m not sure).

Morning

The room was spacious and comfortable and had all the bits and pieces you’d expect and the bathroom was also well equipped. We stepped out onto the balcony to take in the splendid views from left to right, the castle, the deer in the mid distance. Soon we were strolling out to the edge of the peninsula and getting an even closer look at the waters and the mountains. Not so sunny tough but somewhat better the following morning.

Dinner was booked for seven and, with our masks on, we were led to a table by the window, both chairs angled to that each of us could enjoy the view. Soon we were unmasked, and had water, breads and that prosecco (with strawberry afloat) on the table. The menu covered most bases and there were a couple of specials as well. Quite a choice of house wines (4 red, 4 white, 1 rosé) to choose our complimentary bottle from and we settled on a Chilean Merlot.

Poached Pear starter

The dining commenced with a tasty amuse bouche and two fine appetisers (from quite a list) followed. The Poached Pear (roasted pecans, date compote, blue cheese ice cream, balsamic and walnut vinaigrette) looked impressive and didn’t deceive. And the other, the Carrigcleena Free Range Duck Plate (smoked breast, confit leg croquette, liver parfait, poached black cherry, and red vein sorrel) was also an accomplished combination, all the duck variations superb and that cherry had a nice little alcoholic kick to it.

While major suppliers, such as Pallas Foods and La Rousse, are listed, it was good to see local producers and suppliers such as Eve’s Leaves (organic salads), Spillane’s Seafood, Paul Walker (free range pork) and Cronin’s Butchers on the list along with Carrigcleena of course.

Pork Belly

By now, darkness was settling in and we were watching out for the deer to cross in front of the dining room but that didn’t happen! In any event we didn’t see them. Perhaps we were too engrossed in the food as the mains were both excellent.

CL choose the Slow Cooked Featherblade of Beef (butternut squash purée, shallot petals, roasted heritage carrot, pancetta crumb and beef just). Perfectly cooked and full of flavour, it was an excellent example of the dish.

Desserts

My pick, from the specials list, was the Slow Cooked Pork Belly (tender-stem broccoli, Poached peach, crispy potato, and red wine). It was indeed rather special, perfectly executed and that peach was a surprise yet very welcome element in the indulgent ensemble.

Desserts can be rather much of muchness but the descriptions here promised something more and that feeling was reinforced by the earlier dishes. Again the kitchen came up trumps. From the four on offer - they also had an Irish cheeseboard - we picked two. And weren’t disappointed, far from it. 

The Dingle Gin Baba and Chamomile Cream (Blackberry sorbet, meringue) was a delicious delight while the slightly heavier Roasted Fig and Crème Fraiche Custard (thyme ice cream, Pistachio pastry) was another treat. And there was still more to come, a selection of petit fours to linger over as the darkness cloaked the mountain tops and then filled in the the gaps below.

We were back in the same room, even close to the same table, for breakfast, and this time there was a hint of sun in the view of the lake and surrounds. Covid restrictions were again in play but there was a buffet to start with. 

There was a small queue and a rope that kept you at distance. Inside the little barrier, servers filled your granola, your fruit, sometimes giving you more than you’d give yourself. By the time I got back for the mains, I asked that my Full Irish be confined to one of each and so it was. There was something rustic about the puddings (black and white), the plump sausage and the rasher, something really wholesome and they were full of flavour and robust texture. Very good indeed! And so we were well set up for our next venture, a walk to the waterfalls at Gleninchaquin (near Kenmare).

While the long dining room is airy and bright, much of the Castlelough Restaurant was built as part of the original house in 1820. It has high ceilings, large ornate mirrors and cornice work which reminds one of the great country houses of the past when dinner was the highlight of the day and ball gowns and black tie were the usual attire. Without a doubt, the most eye-catching feature of this magnificent room is the vast windows which span the full room, from one end to the other, ensuring that all are reminded of the breathtaking scenery just beyond the hotel.

Find more info on the hotel and its facilities here . And, while you’re online, it may be worth your while checking out their October and November offers. Might be doing that myself!

Duck starter

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The Food Starter Programme

Register here

Amuse Bouche

Sweet: granular, powdered, brown, slow like honey or molasses. The mouth-coating sugars in milk. Once, when we were wild, sugar intoxicated us. The first narcotic we craved and languished in. We’ve tamed, refined it, but the juice from a peach still runs like a flash flood.

from Sweetbitter by Stephanie Danler (2016). Very Highly Recommended

Taste of the Week. Heaney Saison and Apricots

Taste of the Week

Heaney “Way Over Yonder” Saison and Apricots!

The Heaney “Way Over Yonder” Saison is a hazy beer from the County Derry farmhouse brewery. It pours a gold colour, with a fluffy head that hangs around for a bit. Fruity and slightly spicy in the aromas. Fruity too on the palate, apricots are suggested.

Apricots put me thinking. And then I realise I have a box of them in the cupboard, a box of unsulphured apricots from West Cork Olives via my Neighbourfood order. 

You hear a lot about sulphur in wine but it is commonly used also in fruits and other food items as well. The sulphured apricots are an attractive yellow while the unsulphured are a less attractive dark colour but I think they taste better.

Anyhow, I got a few to taste with the beer (sourced from Bradley's) and the pairing was absolutely perfect, a delicious Taste of the Week.

Wayward Irish Spirits Content On Shores Of Lough Leane. Cheers To The Liberator

Wayward Irish Spirits Content On Shores Of Lough Leane.

Cheers To The Liberator

We enter a locked door to a group of old farm buildings. Chinese characters over the door catch my eye. Maurice O’Connell, my host, tells me it means “House of Contentment”. But it is something of a joke played by one of his ancestors on his less travelled relations as House of Contentment is a euphemism for a brothel. Yet, as the visit continues I consider contentment as a pretty good word to sum up Maurice’s pursuits here. He is a whisky bonder and these old buildings are the bond with rows of maturing casks awaiting their freedom and their drinkers’ contentment.

Daniel O'Connell

And freedom too is associated so much with his family. Daniel O’Connell (1775 – 1847), The Liberator, is one of his ancestors. Daniel fought, with non-violent methods, for Catholic Emancipation. In the early 19th century he became such a thorn in the side of the ruling British that the then PM, Sir Robert Peel, described him as ‘that wayward Irishman’. Maurice decided to take ownership of the insult and so his whiskey company is called Wayward Irish Spirits and their first series is named The Liberator. 

The Liberator whiskeys are finished off here in this 300 year shed, so far in Port pipes, appropriate too in that Maurice’s wife, Francesca is Portuguese. He is very, and rightly, proud of these new releases but the jewel in the crown (if we can use that term in a place that gave the crown so much worry) is yet to come. His plan to have the Lakeview Estate Single Estate Pot Still is well under way. They grow their own barley on the Estate – laying down their first Single Estate Pot Still spirit in early 2019 and then start grain-to-glass distilling on the Estate in 2024. And we were shown some of the casks that have been quietly maturing for over 18 months.

Not always quietly. The lake and mountain setting gives the estate a special microclimate: the famously changeable weather provides lots of variation in barometric pressure, even on an hourly basis - that contributes to cask maturation which depends on these changes. Sometimes, you can feel the pressure if you put a hand on top of a cask. Perhaps the angels are impatient for their share.

They craft their whiskey at the family’s historic Lakeview Estate on the shores of Lough Leane, the largest of the Killarney lakes. The O’Connells, then rising in the political world and easing out of the smuggling, moved to this house in 1820. For centuries before it had been owned by the McCarthys (ancestors of Maurice on his maternal side).

Maurice and his 18-month Pot Still

Before that the O’Connell’s base was in Derrynane, a beautiful natural harbour, difficult to find from the sea and surrounded by mountains. This was an idyllic private kingdom at the edge of Europe, ruled by the O’Connells (from the late 17th century). This they used to advantage and built up a fleet of ships importing wines, spirits and fine silks from France and the Iberian peninsula. The Revenue could never quite penetrate that remote area to get their share. 

The tales still echo. When Maurice approached the Revenue about the new whiskey business and declared who he was, the officer, an amateur historian who knew all about the history of the O’Connells, laughed heartily at the irony of one of the famous family approaching the Revenue in a such an open way.

Maurice did everything right but no one could have foreseen that Covid19 would strike with devastating effect just weeks after the Liberator was launched. “With pubs and bars closed, it’s been a challenge for people to taste and get to know our Whiskeys so we’ll be releasing miniature versions and have also started a partnering program with hotels”.

The micro-distillery scheduled to
be in operation  here in 2024. The
Hilly Field, where the barley grows,
is in the background.

Tasting

I was lucky enough to taste four samples from Killarney and have included Maurice's tasting commentary.

The Liberator Irish Malt Whiskey in Tawny Port Cask Finish, Batch 2, 45%

"The inaugural release was in March and is now almost sold out. This Batch 2 is now available and is another vatting of 2 Single Malts - 22% of 2006 Cooley Single Malt, matured in Bourbon casks. The rest is 2015 GND Single Malt, firstly in Bourbon and then finished in really fresh Tawny Port cask. To explain that this is pure Malt Whiskey and not a blend, some have called it a Double Malt - twice as good." Just 1,000 bottles, RRP €65.00, 46% abv.

The Liberator Irish Whiskey, Small Batch, Double Port Finish.

"This is a delicious light blended whiskey with a high (42%) Malt content, comprising some 2006 Cooley Single Malt and 2015/16 Double and Triple Distilled GND Single Malt, initially in Bourbon but finished in a range of Tawny and Ruby Port Casks. The Grain is mostly 2015 GND but with some 2010 Cooley, all in Bourbon with some finished in Ruby Port. You'll find on the shelves this autumn. ABV is 45%, RRP €49.00."

 The Liberator Small Batch: Double Port Finish, Cask Strength

"We offered this Cask Strength version of our Small Batch in a recent online tasting and we were blown away by the response so decided to offer it as a small "Storehouse Special" release direct from our website - with some available in specialist Whiskey shops. The initial release is 140 numbered half bottles (350ml), 62.1% abv, RRP €55.00." Available September.

Lakeview Estate Hilly Field Pot Still Strength, Cask 5003 

"This is a work-in-progress from our 2018 Hilly Field barley crop. Harvested in August, small batch malted in Naas, then distilled to our 50/50 mashbill and specification by GND in March 2019. This spent 3 months in Bourbon before transferring to NEOC casks for the last 12 months. (NEOC are First Growth Bordeaux casks, hand shaved with the grain and retoasted). Casked at 62%, this sample was cut to 46% abv for tasting." Not available for sale. Patience!

Whiskey bonding? Maurice explains: Before the days of big brands, merchants and inn keepers would buy spirit from their local distillery and mature it in their own barrels to produce Whiskeys unique to their establishment. This was called Whiskey Bonding and we're at the forefront of the movement to restart this traditional business. 

One of the buildings on site has been earmarked to house their micro-distillery and then we’ll have something special from the fields of the estate, “grain to glass” as Maurice says, with huge anticipation and enthusiasm. Having returned here two years back after a long spell in the UK he is contented: “Never had so much fun.” 

#DrinkResponsibly

Wayward Irish Spirits, Lakeview, Fossa, Killarney, Co. Kerry, V93 F7Y5, Ireland.

Email
moc@waywardirish.com

Phone
+353 89 422 8836 or +44 7956 317030

Before and after with Chateau Feely. Mystery from Wines of the World. O'Briens Whiskey Cuts. And more on wine, beer and spirits in Cheers #21

Before and after with Chateau Feely in the Dordogne.  

Mystery from Wines of the World. O'Briens Whiskey Cuts. And more on wine, beer and spirits in Cheers #21

Mystery???

2005

Now

BEFORE AND AFTER PHOTOS AT CHATEAU FEELY

If you read Caro’s books you know that Caro and Sean Feely bought this farm that was in liquidation in 2005. It was run down and in partial ruin. Each year, as budget allows, the Feelys lovingly restore another piece of this small piece of paradise.

In this post Caro shares some photos from the archives and an excerpt from Grape Expectations, from the day friends, Helen and Derek Melser, cleared the brush and forest and the Feelys discovered the building that would become the Wine Lodge. Much more here as they followed their dream in the Dordogne. 

Wines Of The World

Wines Of The World have two interesting items this week. 

1 - LAST CHANCE TO BUY!

 

"Our next virtual tasting is something special.

This time we are pairing Wine & Chocolate.

Worth over €120, purchase now for just €99

- over a 20% saving!"

2 - This week they put the spotlight on 2 favourites from Australia and 2 from Chile. 

All the details here.

New offers have landed in the Irish Whiskey Sale at O'Briens

The weather is fine, and the O’Briens Irish Whiskey Sale continues, what more could we ask for! This week in the blog we are giving you the inside track on some unique Irish Whiskeys featured in the sale. Natterjack, Dingle, Writers Tears reduced - all the details here

Wines Direct And Winemaker Pier Paolo Antolini Give Finger To Covid 19

The cool thing about this case (other than the excellent wine and its funky label) is its ageing potential. It may be the best time capsule from this crazy moment in time. Who cannot wait to look back on all of this in the rearview mirror while sipping a smooth and beautifully aged Amarone? The Valpolicella Classico is ready for drinking now but can be put away for a few years. The rest can be put away for 5+ years and the Amarone for 10+ years! Just be sure to age your wine in a cool, dark place where temperatures do not fluctuate. More details here

RESTORE AND EXPLORE IN THE HEART OF THE KINGDOM

 PRESS RELEASE

RESTORE AND EXPLORE IN THE HEART OF THE KINGDOM

 

The 4-star, Cahernane House Hotel in Killarney, Co. Kerry offers guests a chance to withdraw from the busy world and to find time for themselves to indulge in great food, to enjoy the soundest of sleeps and to explore the great outdoors. The gardens of this wonderful old country house will soon wear the colours of autumn and the annual seasonal, leafy display shows natures colours at their golden best.   With its mature gardens, elegant drawing rooms, open log fires and stunning interiors, this 18^th century country house hotel is just the place to escape to.

Set on the edge of Killarney National Park and lakes, the historic country house enjoys a tranquil, secluded location yet is just a twenty-minute stroll into Killarney town itself. 

 

The Restore and Explore package (from €285 per person sharing) includes two nights bed and breakfast for two people, tea and scones in the elegant drawing room overlooking the gardens and a glass of bubbles on arrival.  There is also a complimentary history tour and guests are guaranteed a truly restorative sleep, thanks to the Seventh Heaven Beds and absolute peace and quiet of the house. 

The following day, following a great night’s sleep you will be refreshed and ready to head out and explore Killarney National Park which surrounds the house and is within walking distance of Cahernane.  Killarney National Park is stunning during the autumn period as the ancient trees are clothed in the most vibrant autumn colours. After your exploration, what could be nicer or more peaceful than sitting down in front of roaring fire with a glass of wine or a pint of the black stuff?

 

Built in 1877, the property has been sympathetically remodeled by the current owners, PREM Group who have spent over €7.8 million on an ambitious renewal programme. There are 12 bedrooms in the original Manor House, 28 in the Garden Wing and the former Coach House, once home to the horses and carriages of the Herbert family who built the house is now the setting for 8 new luxurious bedrooms. Inside the Manor House there is a grand dining room and drawing room, a light filled atrium, library and the quirky, Cellar Bar which serves delicious food. Original antiques, paintings and stunning chandeliers set the tone for classic country elegance and guests will find numerous peaceful rooms to escape to with a book and retreat from the busy world.

 

The Coach House is a completely separate building to the main Manor House and is available for exclusive hire for families or friends. This beautiful old stone cut building has its own separate entrances which allows guest staying here to minimise their interaction with others if they so wish.  Several dining options will also allow for social distancing with dining options including The Herbert Restaurant, The Cellar Bar, the Library and Atrium.   Al Fresco dining in the extensive gardens and terraces will also be offered and if you want to get out and explore the locality you can ask chef to prepare a picnic to bring with you.