Druid’s Restaurant is the main dining offering at The Killarney Avenue Hotel. Set in a space of shining panelled dark wood and red brick, Druid’s Restaurant is a continuation of the old-world feel that you may experience in the rest of the hotel. Diners are seated at tables with crisp white linen and often accompanied by candlelight. This, combined with the dark wood interior gives an intimate atmosphere, ideal for a romantic meal.

 

Upon looking at the menu, you will find plenty of choice across meat, fish, seafood and poultry, much of which is sourced where possible within Co. Kerry and the regions surrounding it.

 

During our visit, we tried out the Bluebell Falls Irish Goats Cheese Salad, served with the hotel’s own urban farm fresh greens. The goat’s cheese was sourced from an Irish goat’s cheese farmer and producer in nearby Cork. Refreshing and full of flavour, we couldn’t get enough.

 

For the mains, we couldn’t resist sampling the Honey Roast Irish Silverhill Duck. This was served in its own confit of duck leg and accompanied by seasonal vegetables and balsamic dressing, all of which were delicious and very satisfying. Along with this, there were options for the fish of the day and a tasty striploin of steak among other dishes.

 

With such a feast that was enjoyed immensely, for dessert we sampled fresh fruit and sorbet to end our meal. For those who have a sweet tooth, you’ll be delighted to see dessert favourites such as a traditional Sticky Toffee Pudding and Apple Crumble feature on the dessert menu amongst others.

 

Our meal was a delight to experience, made all the better by the attentive and knowledgeable staff that answered any queries we had about the menu and the local provenance.

 

An element that we loved about the ingredients on the menu was the fresh greens being sourced from Killarney’s Urban Farm. This is an initiative developed by the O’Donoghue Ring Collection, in which they grow and produce fresh greens and herbs for local businesses within Killarney. A great way to reduce food miles in a sustainable way.

 

 

 

The Kenmare Rooms is the casual dining offering at The Killarney Avenue Hotel. Set within a traditional Irish pub setting, The Kenmare Rooms is popular with locals, you’ll often find them enjoying a drink or two with dinner at a table or perched by the bar with a pint.

 

The Kenmare Rooms will give you that traditional Irish pub experience that you’ve been wishing for. A dark wooded bar stocks an exciting selection of local craft beers and spirits along with international favourites. The room is also dotted around with cosy corners and snugs for privacy while you dine and chat with friends.

 

The menu at The Kenmare Rooms is a compliment to the relaxed atmosphere within the pub. You’ll find favourites such as a hearty Seafood Chowder along with the very popular traditional roasts such as Prime Irish Rib of Beef, not to mention a Roast Leg of Kerry Lamb that has to be sampled while you visit Kerry. There is also a selection of pasta and curry dishes to choose from along with sandwiches and salads if you prefer something lighter.

 

Similar to the Druid’s Restaurant, food in The Kenmare Rooms is produced using local ingredients where possible.

 

 

The Killarney Urban Farm represents The O’Donogue Ring Collection’s pioneering sustainable initiative in Ireland’s hospitality industry. The Killarney Urban Farm is Ireland’s first hydroponic urban farm which supplies fresh, healthy and pesticide-free salads and herbs to the collection’s hotels, restaurants and cafes along with fellow businesses within the Kerry region.

 

These vertical growing systems can operate year-round, ensuring a constant supply of fresh produce. Their vertical nature allows for the urban farm to operate in a smaller space which doesn’t compromise the volume of fresh produce grown.

 

The Killarney Urban Farm is a vital part of the larger sustainable initiative from The O’Donoghue Ring Collection, known as ‘Our Green Way’. The initiative aims to support the wider environment with goals and changes within the Collection’s daily operations. These goals include reducing their carbon footprint, reducing food miles and many more within the wider community.