Acclaimed Irish Chef Clodagh McKenna has teamed up with the Belmond Grand Hibernian, Ireland’s only luxury sleeper train, for a culinary journey through Cork and Galway.
The two-night journey will depart on Sept. 28, 2019 and explore Ireland’s foodie hotspots with an itinerary selected by McKenna and inspired by her own culinary experiences.
In Cork, the itinerary includes a visit to Ballyvolane House where guests will join the chef in foraging for wild edible plants, fruits, and mushrooms. The tour will then visit Bertha’s Revenge Gin Distillery for a tutored tasting of gin that is crafted using whey alcohol from Irish cow’s milk.
In Galway, the tour will first visit the Galway International Oyster and Seafood Festival, which is the oldest oyster festival in the world. McKenna will take guests around the festival inviting them to sample freshly prepared oysters and try oyster shucking. Guests also have the opportunity to explore Galway on foot and visit McKenna’s favorite cultural spots, including artisan gem Sheridan’s Cheesemongers.
“I am so excited to be hosting and curating this journey with Belmond,” said Chef McKenna in a press release statement. “The train travels through destinations of my childhood and will take us to the cities of Galway and Cork that are close to my heart. This trip is ideal for those wishing to explore Ireland’s gastronomic roots and learn more about how culture and food are intimately connected.”
During the two-night rail journey, Chef McKenna will collaborate with the train’s Executive Chef Mark Bodie to craft onboard menus rooted in Irish tradition and inspired by McKenna’s latest cookbook ‘Clodagh’s Suppers’ and the destinations through which the train passes.
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 and Irish Apple Balsamic; and the ‘Autumnal West of Ireland Supper’ sees Wild Black Sole with Samphire and Carrigeen Moss Pudding with Wild Blackberries on the menu.
Clodagh McKenna is a chef, cookbook author, and broadcaster who currently stars in the new Channel 4 series ‘Beat the Chef’ which aired this summer in the UK. She ran three award-winning restaurants in Dublin called Clodagh’s Kitchen, which focused on local and seasonal produce and a fresh take on Irish cooking.
For more information, visit belmond.com