Page 159 - WDT MAGAZINE IRELAND ISSUE WINTER 2018

Chef Jonathan Keane (top left, bottom
right) and staff forage the woodlands
surround the Lodge for wild-grown
herbs, berries and other ingredients.
These finds join fresh produce grown
in the Lodge’s kitchen garden in dishes
served in the Lodge’s Wilde’s Restau-
rant, honored as the country’s top hotel
restaurant in 2018.

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