This book offers over forty recipes inspired by the Irish locality and the garden’s variety of produce including Irish Soda Bread, Beetroot Gravadlax fished from the Blackwater River, and an assortment of chutneys and jams. With a farm to fork ethos, these recipes, created by the castle’s resident cook Teena Mahon, journey through the seasons and are made with what is fresh and available from the garden. The kitchen works hand-in-hand with Lismore’s gardeners, farmers and riverkeepers to oversee the ingredients’ short journeys to feed the Castle’s residents and guests.
Recipes and reflections from Lismore today are accompanied by stories of the extraordinary people – gardeners and artists, bishops and kings, and even one Hollywood star – who have designed, cultivated, celebrated, and shared the castle and garden over eight centuries.
With essays by Laura and William Burlington, who have taken on responsibility for Lismore Castle from William’s parents – the Duke and Duchess of Devonshire – and atmospheric photographs by Anna Batchelor, the book offers special insight into of one of Ireland’s most celebrated houses.
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