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Harnessing the natural bounty of the Atlantic Ocean and lush green pastures that Ireland is famous for, the teams of Chefs at the Killarney Hotels Collection expertly create delectable dishes using fresh, local, sustainable ingredients. As a certified member of Bord Bia (The Irish Food Board), guests can be reassured that our beef and lamb is produced in accordance with the highest standards. With this focus on excellence in all areas, we proudly feature our home produced beef and lamb on the hotels' menus.
The Killarney Hotels Collection is proud owner to a ca 400 acre farm, stretching between The Europe Hotel & Resort and The Dunloe Hotel & Gardens. The farm is home to 340 head of cattle, a combination of Aberdeen Angus, Charolaise, Limousin and hundreds of sheep and has been managed by Sean Moriarty, for over 30 years. Historically, sheep and cattle reared at the farm were sold at market or directly to factory, however in recent years it has produced beef and lamb which proudly features on the hotels’ menus. Sean works with the hotel chefs and alongside local butcher, Millers Meats ensuring that the best quality meat is reared, produced and served in the hotels' restaurants, truly ensuring the shortest journey from Farm to Fork.
The Killarney Hotels Collection has its very own Bakery, situated at The Europe Hotel & Resort, with Terry O’Brien overseeing the creation of fresh, delicious baked treats for guests of all three hotels each morning. For Terry there are four key elements to creating outstanding baked goods – “Time, the freshest yeast, highest quality flour and the right equipment.” She says that over the years, customers’ tastes have broadened because people travel more and are more diet conscious and there is a higher demand for artisanal breads, gluten free and vegan products. However, “the old classics are still the favourites like health bread, brown soda, and our famous Guinness & Walnut bread proving the winner with guests”.
Carefully selecting the suppliers & producers that we work with, and forming a close relationship with them, is key to the success and reputation of each of the dining outlets within each hotel.
