Irish chef to lead ‘Taste of Ireland’ journey

Clodagh McKenna hosts Belmond Grand Hibernian foodie experience

Irish chef, cookbook author and broadcaster, Clodagh McKenna, has been named as the host and curator of a two-night “Taste of Ireland” journey aboard the Belmond Grand Hibernian, departing on 28 September 2019.

The rail journey travels to Ireland’s foodie hotspots of Cork and Galway where guests will have a choice of excursions carefully picked by Clodagh. The stops along the way will help demystify local Irish produce and be personally recommended by Clodagh – inspired by her own culinary experiences. Clodagh, together with the train’s Executive Chef Mark Bodie, will prepare the on board meals that are rooted in the joy of dining together with family and friends.

Gin and Foraging

In Cork, the itinerary includes a visit to Ballyvolane House where guests can go foraging with Clodagh to seek out Autumn’s rich bounties, including wild edible plants, fruits and mushrooms. There is also the chance to enjoy a tutored tasting at Bertha’s Revenge Gin Distillery, where gin is crafted using whey alcohol from Irish cow’s milk.

The Galway International Oyster Festival

In the gastronomic city of Galway, Clodagh guests will visit Ard Bia for a feast of local delights. Afterwards, guests can explore the charming city on foot and visit Clodagh’s favourite cultural hotspots, including artisan gem ‘Sheridan’s Cheesemongers’. A visit to the oldest oyster festival in the world, the Galway International Oyster and Seafood festival, is a chance to sample the delicacy and try oyster shucking.

Belmond Grand Hibernian

Clodagh’s Menus

Throughout the journey, Mark and Clodagh will cook a selection of dishes taking inspiration from Clodagh’s latest cookbook Clodagh’s Suppers and the destinations where the train passes through.

The ‘Autumnal East of Ireland Lunch’ features Waterford Fresh Water Lobster Salad and Apple & Thyme Tart, the ‘Autumnal Southern of Ireland Supper’ includes Toonsbridge Farm Buffalo Mozzarella, Irish Heritage Tomatoes & Irish Apple Balsamic and the ‘Autumnal West of Ireland Supper’ sees Wild Black Sole with Samphire and Carrigeen Moss Pudding & Wild Blackberries on the menu.

Contemporary Local Cuisine

Belmond Grand Hibernian’s new Executive Chef Mark Bodie brings a contemporary twist to traditional Irish fare with menus based on the world-class local produce available from within the counties and regions the train visits from both the Republic of Ireland and Northern Ireland.

Prices for a ‘A Taste of Ireland with Clodagh McKenna’ start from €3,300 per person and include all meals, drinks, entertainment and excursions.

For more details visit

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