Page 162 - WDT MAGAZINE IRELAND ISSUE WINTER 2018

at the last minute to include a new entree – which
we both ordered and savored. It was the ultimate
farm – or in this case – sea-to-table experience of
our trip.
Rosleague’s locally sourced ingredients, including
lamb, salmon, line-caught fish and other seafood,
are complimented by homegrown seasonal veg-
etables and herbs tended on the grounds. Recently
an overgrown orchard was revived to supply the
kitchen with bushels of apples and pears, ingredi-
ents for chutneys, compotes and relishes as well as
desserts. The manor house also keeps pigs on the
grounds, a handsome and social breed that guests
often encounter during shore walks, accompanied
of course by the always energetic Tyson.
Rosleague Manor – rosleague.com

Guests gather in Rosleague Manor’s
dining room for an evening meal. During
our stay, the menu was altered shortly
before service to include succulent fresh
lobster.

162 WDT MAGAZINE WINTER 2018