Killarney Adventure Race – Saturday March 14th

breakThis sure is a “Breakfast for Champions” – best of luck to all those doing the Killarney Adventure Race today, make sure you fuel up, and store that energy – above all, please ensure to take the time to stop and enjoy the scenery! The weather is meant to be spectacular, so we at the Killarney Park Hotel would like to wish all contestants the very best of luck.

This video will surely inspire you to reach new heights!

Mother’s Day 2015

Spoil your favourite lady this Mother’s Day at the Killarney Park Hotel on Sunday March 15th. Our Park Restaurant is offering a classical dining experience for lunch on this Special Day.mothers days

Enjoy a three course menu for €37.50 per person, or €15 per child.

Every Mother will receive a Gift of €20 for credit to our town centre Killarney Spa.

Here’s a few tasters for as to what’s on the Menu:


Dingle Bay Crab Mayonnaise

Main Course:

Grilled Fillets of Sea Bass, Roast Leg of Kerry Lamb, Roast Breast of Chicken


Rhubarb Crème Brulée, Raspberry & White Chocolate Cheesecake, Chocolate Pudding

A delicious treat to spoil the favourite woman in your life!

St Patrick’s Day Stew

Just three weeks to go! A big tradition at the Killarney Park hotel is our very own St. Patrick’s Day Irish Stew dish. So, if you’re in town, after the Killarney Town Parade, please join us at the gates for Irish stew this March 17th to sample some.

Irish stew is the National Dish of Ireland and is traditionally made with mutton. Some controversy surrounds the ingredients as some recipes don’t use carrots , but the following recipe is sure to warm the cockles of your heart!

We’re serving the dish in the Garden Bar that afternoon – so come in for a pint and a hearty plate!

If you cannot make it, our Head Chef Odran Lucey has provided us with a recipe:

You’re going to need:

4 Gigot Lamb ChopsStew

2 Onions

3 Carrots

4 Large Potatoes

½ Turnip

Spring Thyme

Salt and Pepper

3/4 Cabbage Leaves

Peel wash and roughly chop all the vegetables, place in the bottom of a heavy pan, place the chops on top and cover with water, bring to the boil and skim off any impurities that come to the surface

Turn down the heat and simmer for about 1 hour, then add the peeled potatoes, and shredded cabbage, cook until potatoes are cooked through but not gone to mush

Garnish with some chopped parsley, correct the seasoning and serve!


The Killarney Park Hotel Christmas Pudding Recipe

Season’s Greetings From The Killarney Park Hotel

christmas pudding 2014It’s that time of the year again where we prepare for the Yuletide Season – and to that end here is our very own Christmas Pudding Recipe courtesy of Head Chef Odran, and Sous Chef Neil and the team at the Killarney Park Hotel. Here’s exactly what you will need and how to prepare it! Happy Cooking!

  • 450g Currants
  • 225g Sultanas
  • 175g Raisins
  • Juice and Zest 2 Lemons
  • 1 very large Carrot, grated
  • 350g light soft Brown Sugar
  • 100g Golden Syrup
  • 100g Mixed Peel
  • 350g Breadcrumbs
  • 350g Suet
  • 350g Self-raising Flour
  • 440ml can Stout
  • 3 Eggs
  • 1 Apple Grated
  • 1 Carrot Grated
  • ½ Teaspoon of Mixed Spice
  • 100g of Cherries
  • 1 Measure of Brandy

Cooking Method

  • Place everything but the stout and eggs into your largest bowl and mix. Add stout and eggs, and stir everything together. Spoon into pudding basins – we used 1 x 2 litre, 1 x 1 litre and 1 x 500ml basins. Cover with pleated greaseproof paper and foil and secure with string.
  • Lower the puds into saucepans with upturned saucers or scrunched-up bits of foil in the bottom (so as the puds don’t touch the bottom), then fill with water from the kettle until it comes halfway up the sides of the basins. Simmer the small pud for 1½ hrs, medium for 2½ hrs and large for 3½ hrs (topping up with water as necessary). Cool, then store in a cool, dry cupboard for up to 1 year.
  • To serve, re-boil puds as above to heat through, 1½ hrs for small, 2½ hrs for medium and 3½ hrs for large (top up as necessary). Turn onto a plate, decorate, and serve.

Bon Appétit! pud

Exceedingly Good Food At The Garden Bar

Whether its a quick bite to eat with friends, or some longer quality time with your loved one, for a more intimate event such as an anniversary, The Garden Bar has, without doubt one of the best bar menus for hotels in Killarney. After your meal, relax with a fine malt whiskey, a delicious red wine or a glass of chilled Prosecco. With excellent service with a warm, welcoming smile, fine dining in luxurious and comfortable surroundings is always assured at the Garden Bar.


The Garden Bar at the Killarney Park Hotel

The Garden Bar at the Killarney Park Hotel


Two delicious and ever popular dishes at the Garden Bar include the filling and divine Mo’s Fish Curry, which offers a savoury experience for those who enjoy spicy dishes. For a filling and heartwarming dessert, try the very divine and tasty Bread and Butter pudding.

Fish Curry dish at the Garden Bar

Mo’s Fish Curry dish at the Garden Bar

Bread & Butter Pudding

Bread & Butter Pudding

Breakfast Bars At The Killarney Park Hotel

As cyclists around Kerry gear up for the Ring of Kerry cycle this weekend,  we thought what better time than to introduce our new breakfast bars to the morning buffet at the Killarney Park Hotel. Our two flavors are peanut butter and raspberry and mixed berry crumble bars. Not only are they delicious, but really nutritious too!

These tasty bars are packed full of tasty and vital ingredients such as granola, honey, sunflower seeds, brown sugar, oats, berries and more. All of these combined give our guests a nutritional, energy boosting start to their day.

Why not have a look at some of the health benefits of some of the ingredients?

Peanut butter helps lower bad cholesterol. It is an excellent source of protein, minerals such as niacin (100g = 85% of recommended daily intake [RDI] ), and vitamin E. They also keep you fuller for longer and are a good source of energy.

Raspberries are a high in dietary fibre (100g provide 16% of RDI). They also provide vitamins such as C (100g =47% of RDi), anti-oxidant vitamins like vitamin A, and E, and vitamin k and b-vitamins (which help body in the metabolism of carbohydrates, protein and fats). They are also high in potassium which helps in controlling heart rate and blood pressure.

Cranberries have antioxidant compounds which may help the human body lower LDL cholesterol levels and increase HDL-good cholesterol levels in the blood. Cranberries are a good source of many vitamins like vitamin C, vitamin A, ß-carotene, lutein, zea-xanthin, and folate and minerals like potassium, and manganese. Eating cranberries also offers protection against some bacterial infections such as E.coli in the urinary system.


Chef’s Special – How To Cook Delicious Lobster

Cooking the best Kerry Lobsters with Executive Chef Odran Lucey

In today’s Kitchen Blog you will learn how to prepare and then cook the very best Lobster thanks to some great tips from our Executive Chef Odran Lucey. We source all of our lobsters from Spillane’s Seafoods in Killarney. Paudie Spillane has been supplying seafood to this Killarney hotel for over 20 years. His father Mick Spillane who founded the business in 1974 has had a long relationship with the Treacy family, and in fact used to buy his Lobsters from Odran’s father Odie Lucey, who ran a Lobster exporting business from Bunavalla , near Waterville. This Lobster business was founded by Odran’s grandfather in 1939, who also built the Lobster Bar in Waterville.

So, you could say that the Lucey Family know a little bit about Lobsters!

Now for some Tips: Known as the King of the Crustaceans, Lobster is a delicacy that is fished off the Irish coast with white, firm meat that is sweet and succulent. Before it is cooked, Lobster shell has a very dark colour, with tints that range from blue/green to red/purple – note that it gains its distinctive deep red brick colour only when it’s fully cooked. Generally speaking, the colder the waters in which the Lobster is fished, the better the flavor.

When buying Lobsters, the two most important things to remember are:

1. Make sure that it is alive. If you straighten out their tails, they should swiftly curve back under the body. Never ever use shellfish that is dead;

2. Ensure that the claws are tied , if they snap and grab your finger or hand , you will pick up a very nasty injury.


Lobster straight from the sea

Prepare the Lobster

You should kill it just before cooking it. The most humane way to do this is to put it in the freezer for two hours, or put in a container and cover it with crushed ice for the same amount of time – this will render it unconscious. Then, having made sure that the Lobster is no longer moving, drop him directly into a pot of boiling water, for 7 minutes , remove, and allow to cool

To serve cooked lobster, first twist off the claws, then break into sections, crack the claw shell with a hammer or a pair of special lobster crackers,. Twist off the legs from the body, flatten with the back of a knife and then use a pick or a teaspoon handle to remove the flesh.

Next, split the lobster in half along its length by inserting a large, sharp knife at right angles to the edge of the head and press down firmly. The body and tail should split length-ways. Then cut through the head in the same way. You should now be able to separate the two halves. Remove and throw away the pale stomach sac, the gills and the dark intestinal thread that runs the length of the tail. Then, remove the meat from the tail, and scrape out the soft flesh from the shell


Freshly prepared Lobster ready to enjoy

To reheat, simply smother the Lobster with butter, season with salt and pepper and grill for 4/5 minutes, squeeze half  a lemon over it and serve with a simple salad of rocket and citrus fruits with drizzled olive oil or whatever you fancy.

If you don’t fancy the preparation, just come to the hotel, stroll into the Killarney Park Garden Bar, order it from our extensive

Menu and we will only be delighted to do all of  the work for you!