food

Huge emphasis is placed on food at Clone House.

Firstly, guests are welcomed with choice of tea, coffee and homemade baking.

Breakfast each day is a treat. Enjoy freshly baked breads, hot from the Aga, freshly squeezed juices, fresh fruits, cereals and porridge along with the traditional Irish breakfast as the aroma form Aine’s kitchen tempts you. Breakfast is served in the dining room anytime from 8 – 11am. Earlier breakfast can be had on request.

Dinner each evening is at 7.30 and is a table d’hote menu. Guests have a choice of dining at the large communal dining table or there are individual tables set near the windows.

All the ingredients are fresh, if not from our own garden, then locally sourced and presented in a homely style of cooking.

Irish food ingredients are so good, we like to enhance their natural flavours. And what better way to treat our national vegetable, the potato, than to serve it simply boiled and coated with parsley butter or baked in foil and eaten with sour cream and chives.

Sample Menu

Prawns in Scallop Shells with Ginger and Spinach

Cream of Potato and Chive Soup

Roasted Duck Breast on potato and Apple Rosti

Slow Cooked Beef Shin in Beer

Strawberry and Rhubarb Pie

Tea/Coffee

Huge emphasis is placed on food at Clone House. Firstly, guests are welcomed with choice of tea, coffee and homemade baking. Breakfast each day is a treat. Enjoy freshly baked breads, hot from the Aga, freshly squeezed juices, fresh fruits, cereals and porridge along with the traditional Irish breakfast as the aroma form Aine’s kitchen tempts you. Breakfast is served in the dining room anytime from 8 – 11am. Earlier breakfast can be had on request. Dinner each evening is at 7.30 and is a table d’hote menu. Guests have a choice of dining at the large communal dining table or there are individual tables set near the windows. All the ingredients are fresh, if not from our own garden, then locally sourced and presented in a homely style of cooking. Irish food ingredients are so good, we like to enhance their natural flavours. And what better way to treat our national vegetable, the potato, than to serve it simply boiled and coated with parsley butter or baked in foil and eaten with sour cream and chives. Sample Menu Prawns in Scallop Shells with Ginger and Spinach Cream of Potato and Chive Soup Roasted Duck Breast on potato and Apple Rosti Slow Cooked Beef Shin in Beer Strawberry and Rhubarb Pie Tea/Coffee .	Click Image to Enlarge