Restaurants
Restaurant
Notes
Forget food miles at these restaurants, ingredients
travel from garden to plate, says Ciara McQuillan
THE GREEN BARN
THE GREEN BARN AT BURTOWN HOUSE, CO KILDARE: THE GARDEN
Burtown Houses kitchen garden is a working ecosystem. A walled garden, a fouracre field plot and polytunnels supply the kitchen year-round, overseen by an inhouse growing team. It operates as a closed-loop system, with composting and
biomass heating quietly underpinning the estate. This is a garden that has evolved
over decades rather than seasons, with continuity at its core. ON THE PLATE The
menu is shaped by what the garden yields, not the other way around. Dishes such
as walled garden soup, broccoli tempura, and risotto primavera sit alongside more
familiarcomfortslikewagyuburgerandstickytoffeeanddatepudding. WHAT ELSE
Eco-cabins on the estate are coming later this year for overnight stays, extending
the experience beyond dinner into the gardens themselves. Burtown House, Athy,
Co Kildare; www.burtownhouse.ie.
LIGNUM
LIGNUM, CO GALWAY: THE GARDEN At Lignum, the kitchen garden sits
a short walk from the dining room and forms part of a wider working landscape.
Herbs, vegetables and edible flowers are grown on site and harvested directly into
service, reinforcing the restaurants hyper local approach. Guests are welcome to
wander through the gardens before dinner. ON THE PLATE There is no regular
set printed menu, only what the garden and larder provide that day. Fire cooking
anchors the kitchen, with smoke and char balanced by freshly picked greens and
herbs. In summer, expect tomatoes, aubergine, kale, and berries, handled with
restraint and minimal intervention. Dinner is ten courses, while lunch is a more
manageable five. WHAT ELSE A stagiaire programme for young chefs offers
hands-on experience across the kitchen and garden, giving insight into the full
cycle from soil to service. Lignum, Bullaun, Co Galway; www.lignum.ie.
THE DEERPARK INN
CAMUS FARM FIELD KITCHEN
THE DEERPARK INN, CO CAVAN: THE GARDEN From chef Richard Corrigan
and the team behind Virginia Park Lodge, The Deerpark Inn offers elevated casual
dining, Corrigan-style. Walled gardens and fruit and vegetable plots on the Virginia
Park Lodge estate supply the kitchen directly, with weekly harvesting determining
what appears on the menu. ON THE PLATE Estate produce drives the cooking.
Smoked salmon, pork, garden salads and burgers sit alongside dishes such as steak
frites or comforting chicken pie with mushroom and leek. There is an old-school
generosity to much of the menu, with orchard fruit often anchoring desserts in
simple, unfussy form. On Sundays, its all about the roast chicken. WHAT ELSE
Overnight stays are available at the Inn, with six en-suite rooms above the restaurant.
The Deerpark Inn, Virginia Park Lodge, Co Cavan; www.deerparkinn.ie.
CAMUS FARM FIELD KITCHEN, CO CORK: THE GARDEN Camus Farm
is a 30-acre certified organic farm, with an acre dedicated to horticulture for the
restaurant. Produce is grown in a walled garden and polytunnels, then harvested just
hours before service. The entire system operates on a zero food miles philosophy,
with composting feeding directly back into the soil. ON THE PLATE Menus are
dictated entirely by what is ready in the fields. Dexter beef, pork, and vegetables are
treated simply, with dishes such as agnolotti with wild garlic butter or spring greens
with tarragon reflecting the landscape and the local area. Cooking here is generous,
grounded, and deliberately unfussy. WHAT ELSE Live music during the summer
months and on-site camping mean that dinner can easily turn into an overnight stay.
Camus Farm Field Kitchen, Ardfield, Co Cork; www.camusfarm.ie.
THE STRAWBERRY TREE
THE STRAWBERRY TREE AT MACREDDIN VILLAGE, CO WICKLOW:
THE GARDEN Foraging is the defining principle at The Strawberry Tree,
where a dedicated team gathers wild ingredients from the Macreddin
landscape. Much of what is collected is preserved in a walk-in pantry
of ferments, cures, and pickles, extending the kitchen far beyond the
immediate season. ON THE PLATE The menu shifts constantly with
what the land provides, supported by organic gardens and trusted local
growers. Wild garlic, mushrooms, berries, and hedgerow ingredients
appear in different combinations throughout the year, with dishes such as
cured trout with elderflower or wild halibut with samphire reflecting both
freshness and preservation. WHAT ELSE Foraging workshops followed
by lunch are hosted regularly for guests who want to move beyond the
plate and into the surrounding landscape. The Strawberry Tree, Macreddin
Village, Co Wicklow; www.brooklodge.com. @ciaramcquillan
THE GLOSS MAGAZINE July/August 2026 41
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Restaurants Restaurant Notes Forget food miles at these restaurants, ingredients travel from garden to plate, says Ciara McQuillan THE GREEN BARN THE GREEN BARN AT BURTOWN HOUSE, CO KILDARE: THE GARDEN Burtown Houses kitchen garden is a working ecosystem. A walled garden, a fouracre field plot
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