Every great meal starts with exceptional ingredients.
And at the Michelin-starred fine dining restaurant Terre at Castlemartyr Resort, chef patron Vincent Crepel is opening up his kitchen garden to show curious diners exactly where their food comes from.
Crepel and Kevin O’Shea, the Castlemartyr Resort gardener, have collaborated to create an organic, productive garden on the grounds of Castlemartyr Resort, which supplies the kitchens in Terre with fresh, seasonal herbs, microgreens, edible flowers, and vegetable produce for their innovative menus.
With dishes rooted in French cooking techniques, the Terre culinary team uses a wide and diverse range of ingredients.
Chef Crepel has ambitious aims to organically grow a selection of exotic vegetables and fruit that will feature in his dishes, including ginger, wasabi, Monk’s Beard, curry leaf, lemongrass, and sancho pepper as well as some tricky-to-source vegetables such as Chinese aubergine, snake gourd, Mexican marigold and Shiso cress.
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Vincent and Kevin will grow these varieties alongside stable vegetables and fruit including tomatoes, turnips, kohlrabi, strawberries, and those that feature regularly in French cooking such as artichokes, tarragon, and pot marigolds.
Led by Kevin, The Terre Garden Tour is exclusively for Terre diners. A thrilling prospect for enthusiastic gardeners, keen growers, and gastronomes, guests will be taken on a tour of the polytunnels and beds, pollinated by the resort beehives, which produce honey that is used throughout the hotel menus.
Terre has also introduced a new ‘Petit’ nine-stage menu that will be available midweek and can be enjoyed as part of a midweek gastro stay. This complements the new lunchtime sittings on Fridays and Saturdays.
The Terre Petit Menu & Garden Tour package is priced from €450 per room, including bed and breakfast. For reservations, contact Terre reservations on 021 421 9053 or email firstname.lastname@example.org.