Great Food, Superb Location

We had some super fun recently at our new Terrace at the Killarney Park – a photo shoot and some food tasting! It is the perfect location for “Al Fresco” dining and a wide and varied menu is available to suit all guest tastes. Relax on the Rattan furniture with a drink and some nibbles. Perfect location for a get together with friends.


The classic 1950’s Rolls Royce (which was once owned by the McShane Family, the former owners of Killarney House in Killarney National Park) arrived on a sunny Tuesday evening to the leafy surrounds of the Killarney Park Hotel. Such a fun photoshoot!


Launch of The Terrace – and the Elemis Biotec Spa Facial

Elemis Summer Spa Evening with a difference… at the Killarney Park Hotel

Last Wednesday 13th, guests had the opportunity to acquaint themselves with The Spa’s exclusive and fabulous Biotec machine from Elemis.  Recently launched at The Spa, ‘we are proud to be the only Spa in Kerry, Cork, Limerick and Clare that uses this revolutionary product’ as Jessica outlined.  The melodies of the guitarist freely maneuvered around the new Terrace as guests sipped on the new Summer Coolers and beautiful dishes before they made their way upstairs to The Spa.

For the occasion, Head Chef, Odran Lucey, and his team prepared an array of attractive BBQ items including Mini Lamb Koftas, Beef Burger Sliders, Tiger Prawn & Pineapple Kebabs to name but a few.

Seafood Platter -blog

killarney park evening001

Head chef Odhran Lucey pictured on the new terrace area at the Killarney Park Hotel which features an outdoor patio area made up of a covered, heated section, cocktail bar and sizzling barbque which was in use  the Elemis Biotec Facial evening and terrace barbque on Wednesday Photo: Don MacMonagle  pr photo Killarney Park e:

The Terrace at the Killarney Park Hotel

We’ve launched the new addition to our welcoming Garden Bar – The Terrace. Comprised of a covered and heated section that seats up to 30 people and an open area for 40 plus guests. The Terrace offers a specially crafted menu served alongside a variety of pitcher coolers and other exotic beverages. Featuring a full service outdoor bar, there is a welcoming “Barbeque Pit” for cooking those sizzling steaks and delicious, juicy burgers. It is the ideal Killarney dining spot for a delightful al fresco lunch or dinner.

The Terrace is the perfect chill out space to escape from the bustle and relax with friends.  Superbly decorated with enchanting night lighting, and comfortable rattan furniture, All in all, it’s the perfect place for celebrating an after work gathering, private party, or any special event that takes your fancy!

Fresh Fish – Delivered Daily to The Killarney Park Hotel

Who ensures that fish at the Killarney Park is the best? Spillane Seafoods are our local suppliers who are a vital cog in the Hotel food engine and play a vital role in ensuring quality and consistency. We get a fish delivery every day, twice a day if needed guaranteeing the freshest possible fish are served here in your favourite restaurant in Killarney  depending on what is available and at what time it arrives in Killarney.

Background on our Supplier, Spillane’s Seafood

Spillane Seafoods is a family run business situated in Killarney where, due to the plentiful lakes, salmon stocks are abundant.

The business started in 1973 by Michael and Finola Spillane and today, the business continues under the management of their son Paudie Spillane. Here’s a picture of Paudie during one of his daily visits to the Killarney Park Hotel. odran - paudie spillane

Spillane Seafoods supplies a variety of fresh, frozen and smoked fish to hotels and restaurants throughout Ireland. They have a thriving export trade in Smoked Salmon.

Generations of experience, expertise and commitment to quality go into every piece of salmon that Spillane Seafoods cures and smokes. It is all natural and preservative free.
Their Smoked Salmon sides are available fully trimmed, pre-sliced or whole.
They come vacuum packed, and presentation cartons are available.

Come on into the Garden Bar and Park Restaurant and experience our produce for yourself.

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