Perennially popular and now even prettier than ever, The Roseville Rooms at Faithlegg House Hotel have just been refurbished, and the hotel has created a gourmet package to celebrate the stylish new look.
The Roseville Rooms’ distinctive layout – created from two of the original ornate drawing rooms in the original house interconnecting with a garden conservatory – remains untouched, and head chef Jenny Flynn’s delicious cuisine still showcases all that is best and finest from local artisan producers, but the charming rooms have been refreshed in a way perfectly in keeping with this well-loved Waterford gem. In subtle and elegant shades of old gold, cream and sage green, with a dramatic patterned brocade wall treatment and rich plaid carpets, The Roseville Rooms are now an even more polished and sophisticated setting in which to enjoy chef Jenny Flynn’s fine food.
To mark the refurbishment, Jenny has created a brand new ‘Food Journey’ for guests to enjoy, all from the comfort of their dining chairs! Continuing in her quest to source foods from the finest local makers and producers, Jenny brings guests on a foodie trip from the beaches of the county, up the coast and then inland.
From bread especially made for the hotel in Seagull Bakery in the lovely seaside town of Tramore, including olive, sourdough and rye breads, along the coastline for the freshest seafood and up inland to the local farms for meat and vegetables, Jenny Flynn’s passion for local suppliers and using the abundance of great ingredients on her doorstep in Waterford continues to inform her creative and delectable food at Faithlegg House Hotel.
Guests on this special Food Journey will enjoy fresh plaice and turbot, caught by fisherman John Whittle from the Celtic Sea, which Jenny will poach in seaweed butter with some asparagus, serrano ham and cockles which have been gathered at the shore line.
After landing the catch in Tramore diners will make their virtual way along the coast to Rathmoylan Cove where the sea gardener Marie Power has foraged for a selection of edible seaweed. Tramore-based Sarah Richards and her Seagull Bakery will use that seaweed and some fresh herbs picked that morning from the Faithlegg herb garden to make sourdough and a selection of artisan breads which will be on the tables in the Roseville Rooms.
The diners’ Food Journey continues with a visit to Owen Dunphy’s vegetable farm in Annestown to collect vegetables including the carrots to be used in a carrot jelly set in carrageen moss.
Next on the Food Journey is Jason Conway from Elda Wild Irish, who will provide the rabbit for a confit of rabbit terrine, and later the virtual journey continues further inland to the Goatsbridge Trout Farm, to collect the ingredients for a medley of trout including gravlax, rillettes and a smoked velouté served with Faithlegg’s own pickled cucumber.
An AA Rosette holder for the past six years and a proud member of Good Food Ireland, Jenny Flynn’s new Food Journey at Faithlegg House Hotel is the perfect way to get a genuine flavour for the surroundings in which this luxurious four-star hotel is set.
The celebratory gourmet package at Faithlegg House Hotel costs €139 for an overnight with breakfast and à la carte dinner in The Roseville Rooms per person.