Grouse Breast Recipe for the Autumn Season

What’s on our plate this Autumn? Well the time of the year is what we like to call “Amazing Autumn”- where the days are getting shorter, with radiant and alluring colours dotted around the local landscape and forests. Come to our Park Restaurant and sample for yourself what’s on offer in our soon to be launched Autumn Menu.

It is the time of the Game Bird season – and here we have a fantastic Grouse recipe just for you:

Oven Roasted Grouse Breastgrouse-autumn-alc-menu-940x600

With Sautéed Cabbage with Kombu Vinegar and Grapes (with Balsamic Forest Fruit Sauce)

How to prepare:

  • Take the cleaned Grouse Breast and Sautée the meat in a pan fire until it becomes a fine colour;
  • Season it, put it on a deeper tray with some butter and put it on 135′ hot air during the cooking and cover the juice from the butter over it;
  • Apply the washed Cabbage and 1/2 an Onion (sliced thin);
  • Put the whole Grapes in boiling water for 5 seconds and afterwards straight in ice water so that you can peel the Grapes easily;
  • Heat up a small pot with Butter, and Sautée the Cabbage;
  • Season it with Salt and Pepper;
  • Add the Kombu Vinegar to it and let it reduce in heat;
  • Add the Peeled Grapes and Taste;
  • Add the Forest Fruit Sauce as per your own taste;
  • Enjoy!

Ingredients for Dinner For Two:

  • 2 x Grouse Breasts
  • 100g Butter,
  • Salt & Pepper
  • 100g Cabbage
  • 1/2 an Onion
  • 250g of Grapes
  • 50ml Kombu Vinegar
  • 100ml Jus
  • 50g Forest Fruit Sauce







Arrival of the X-Oven at Killarney Park

To say that we’re buzzing with the arrival of our brand new X-OVEN to the Kitchen at the Killarney Park Hotel would be an understatement.IMG_3428 X-OVEN is the only charcoal oven that is out there with three removable grill drawers; the first, real alternative to all other ovens featuring only the front hatch; an exclusive innovation born from Italian skill. X-OVEN allows cooking different dishes at the same time at three different temperatures.

We are the show room Kitchen for X-OVEN Ireland – and we are certainly real excited about this! For our Kitchen, X-OVEN has been designed to cook on the grill easily and safely. And it is easy to light up, adjust, clean and install. There is only one oven used in Britain at the moment and we are the Irish pioneers of the X-Oven.

For you, the customer, it means a truly unique flavour, the flame aroma, authentic flavour of charcoal grill, cooked at the perfect temperature, sealed in juices – in a word, delicious!  The heat of the charcoal envelops and “seals” the food’s entire surface: the juices are retained within, enhancing the natural taste and flavour and preserving its natural softness – and cooks perfectly every time.



Lobster Cocktail and Summer Sun

Fingers crossed that The Sun and Mr Blue Sky appear as forecasted this week. With warmer temperatures forecast on the horizon, The Terrace at Killarney Park Hotel is the place to be.

We’re loving this special for next week: Lobster Cocktail with glass of Champagne at only €22.50 per person. Delicious! Come along and sample for yourself this week.

Or enter our competition on our Facebook page and be in with a chance of winning a Spa Day for you and 3 friends, plus this Lobster Cocktail and a sparkling glass of bubbly.


Lobster Cocktail & Glass of Champagne at The Terrace


Sásta Sausages Tasting

After seeing John-Paul O’Connor and his company Sásta Sausages on Dragons Den on RTE1,  we simply had to bring them in to sample the wonderful produce! What can we say – delicious!

Sásta Foods are a local company, from Cromane, just west of Killorglin on the famous Ring of Kerry . Owned and run by John-Paul and Kathleen O’ Connor, the company specializes in home made foods, to their own special recipes, including Sausages and Black and White Pudding.

Here’s our Sous Chef Cormac Vesey and John-Paul when he came in with some of his delights for our Team to sample.

sásta sausages

Easter 2016 Children’s Party

It’s fair to say that the young ones staying at The Killarney Park Hotel have a fantastic Easter – this year and every year! An annual event is the fantastic Children’s Activities, Mat Hatter Tea Party and Easter Egg Hunt excellently organised by the Hotel and local children’s entertainer Fiona Crowley.

Here are some of the highlights from a magical Easter Sunday for the little ones, including the array of sweet delicacies on display as provided by head chef Heiko and his Team: