Lucinda O'Sullivan's Ireland

About The Restaurant

Set on ten acres overlooking the stunning Lough Corrib in the heart of Quiet Man country, a
stunning job was done on The Lodge at Ashford Castle, transforming it from old style country house into hip country house with fabulous food and all the modern comforts and technology that today’s discerning guest requires. No more squeaky floors and draughts of the 1970’s glossed over as the remnants of auld dacency and country house living!  The Lodge is comfort and style, worthy of all the best Interior Décor magazines where it has been featuring.

The entire first floor of the house has been given over to their uber smart Wilde's at the Lodge restaurant, overlooking Lisloughrey Quay, and a spectacular view of Lough Corrib. Here you can enjoy the best of Contemporary Country House Cooking.
Wilde's at the Lodge is named after Sir William Wilde, an extraordinary man by any standard who was a surgeon at 24 years and founded the first eye and ear Hospital in Dublin, which made him famous throughout Europe and the USA. He was a renowned writer with a deep interest in Archaeology and spent his holidays at his home in Moytura, Cong overlooking Lough Corrib. In his later years following his knighthood, William retired to Moytura House and wrote his book on his beloved Lough Corrib, it's Islands and rich Archaeological heritage. It has become the accepted documentary and distinguished jewel in the crown of this area and is still treasured since its first publication in 1867, two years after the Lodge was built.

The food here is really inventive and on our visit we had a divine Foie Gras “Sundae” incorporating foie gras mousse, candied pecans, peppered pineapple, port soaked cherries and tiny brioche croutons, and seared Atlantic scallops in a smoked bacon and pea veloute with a baked Clarinbridge oyster and a chive crème fraiche. They also do a fab Killeen Parcel which has goats cheese, Mulranny honey plum and organic leaves.  Killary Fjord mussels are Asian style with coconut, ginger, chilli and horseradish, whilst pan seared wild halibut is paired with pickled beetroot, parsnip and caper berries.  To follow we had seared loin of venison, confit fillet and juniper Charlotte, celeriac puree, braised red cabbage and a dark chocolate jus, and a crisp fried fillet of seabass with curried cauliflower beignets, cocotte potatoes, and a caper and raisin butter. Try the delicious Kinlough Forest Rigatoni with wild mushroom, herb pesto and Parmesan, or the Beef and Guinness which as the blade with nettle risotto and truffled leeks.  Athenry pasture reared chicken is with a white bean cassoulet, celeriac and horseradish jus.  Desserts are a work of art so save some space….

Cong is a fantastic village and the craic is only mighty – the atmosphere unbeatable. We had cracking cocktails in the hotel’s Quay Bar…. both before and after dinner….oh dear….but they were hard to resist. Excellent casual food is also served in the Quay Bar including a cracking seafood chowder abounding in smoked fish and shellfish.  They also do specialty sandwiches with an international twist such as Tikka wrap sporting breast of chicken, leaves, scallions, Tikka mayonnaise and Harissa, or Roast Beef Panini.  Try the Red Danaher rib eye with potato cake, crisp onion rings, grilled tomato and mushroom and brandy cream.  There is a buzz at The Lodge, a good fun atmosphere, and excellent food both in Wilde's and in the more casual Quay Bar.

Read More About Accommodation At The Lodge At Ashford Castle
 

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