Just Ask Restaurant of the Month for May - Ashford Castle Co Mayo

The “Just Ask!” Restaurant of the Month winner for May is Ashford Castle, Cong, Co Mayo

There is nowhere like Ashford Castle - and, thanks to an exceptionally talented and dedicated team headed up by Executive Head Chef, Stefan Matz, in the kitchen and Maître d’ Robert Bowe front of house, the dining experience matches up to the magnificent backdrop.

Since joining the team in 2003, Stefan has worked wonders with gentle modernisation of menus, which still offer classical fine dining in keeping with the surroundings but the choice now also includes more contemporary dishes, which has introduced a lighter tone.

Stefan Matz oversees the cooking for all the food at Ashford Castle – including informal menus for The Drawing Room, Cullen’s @ the Cottage (in the grounds) and Cullen’s @ the Dungeon, as well as the formal George V Dining Room - and he also has an executive role at the g hotel, Ashford Castle’s stylish modern sister hotel in Galway city.

But, while there is welcome variation in the style and price range, the constant theme underpinning every aspect of Chef Matz’s work has always been a passion for the wild and artisan foods of the region, and his menus are an eloquent tribute to the produce of this beautiful area, notably its wonderful fresh seafood and Connemara lamb.

In the George V Dining Room, a full page at the front of the menu is allocated to introducing all of the food suppliers to Ashford Castle; while there is little space for detail on the Table d’Hôte Menu that follows (priced as a four course meal, but also with each dish individually priced to allow for à la carte selection if preferred), there is a sprinkling of respected names among the delicious dishes offered – each of which is paired with a suggested wine, available by the glass or the bottle.

When it comes to the informal – and more contemporary - Cullen’s menus, diners are treated to a more intimate and descriptive style, which invites the visitor to ask questions about the producers who are named on every dish (and listed at the end). Where is the Connemara Smokehouse, for example, and who are these people - James McGeough who makes the magnificent artisan meat produce, for example, Helen Duane of the ‘hand picked crabmeat’ and Paul Keane who supplies fresh goats cheese?

Well trained and interested staff like nothing better than to chat to guests about each and every ingredient named, which sets the food in context and makes a wonderfully evocative culinary introduction to the region for visitors.

While there may be a hint of artistic licence to the Ashford Castle motto ‘Excellence since 1228’, there’s no questioning the excellence offered today, and every time food is served in this magnificent place it showcases the produce of the area with pride.

SAMPLE MENUS

George V Dining Room
Dinner Menu

Full Four Course Table d’Hote Menu
Choice of Dessert from our Dessert Menu, Tea & Coffee with Petit Fours €68
All dishes are also available priced A la Carte
Please refer to prices featured in brackets

Starters:

Ashford Castle Caesar Salad (€13.00)
Air Dried Pork and Parmesan Shavings

Pouilly - Fuisse, Joseph Drouhin, 2008, € 14.00 per gls, €55.00 per btl

Carpaccio of Yellow Fin Tuna (€18.00)
Baked Tuna Loin, Connemara Smoked Tuna and Horseradish Crisps

Croix des Vents, Chardonnay, 2009, € 10.00 per gls, € 40.00 per btl

Confit of Irish Pheasant (€15.00)
Apricot Crumble, Warm Potato Dressing and Organic Leaves

Clairault, Chardonnay, Margaret River, 2007, € 12.50 per gls, €50.00 per btl

Soufflé of Bluebell Falls Goats Cheese (€15.00)
On Apple Infused Beetroot

Chateau d’Angles, Terroir de la Clape, 2009, € 10.00 per gls, €40.00 per btl

Seared Scallops (€18.00)
Creamy Seafood Barley, Caramelised Pears and Fresh Basil

Originel, Sauvignon Blanc, 2008 € 10.00 per gls, €40.00 per btl

Tossed Winter Leaves (€13.00)
Extra Virgin Organic Olive Oil, Selected Vinegars, Toasted Seeds and Dried Fruits

Tour De La Roche, Touraine, Sauvignon Blanc, 2009, € 10.00 per gls, €40.00 per btl

Duck Foie Gras (€21.00)
Pan Fried, Gateau, Chilled Mousse with Apples, Figs and Port Jelly

Chateau d’Angles, Terroir de la Clape, 2009, € 10.00 per gls, €40.00 per btl


Soups and Sorbets:

Cream of Smoked Gubbeen Cheese Soup (€9.00)
Fried Parsley & Oatmeal Biscuits

Chicken Consommé (€9.00)
Scented with Port & Truffles

Cream of Prawn Bisque Soup (€12.00)
Seared Monkfish Cheek, Connemara Whiskey Foam

Sorbet of Pear & Rocket (€9.00)


Main Courses:

Meats:

Medallion of Irish Beef Fillet (€ 32.00)
Stuffing of Girolles Mushrooms and Apple & Lemon Thyme Scented Potatoes

Originel, Merlot, Organically Grown, 2008, € 10.00 per gls, €40.00 per btl

Roast Rack of Co. Mayo Lamb (€ 29.00)
With Braised Lamb Shoulder on Sweet Potato

Chateau La Bertrande, Premieres Cotes de Bordeaux, 2006, € 15.00 per gls, € 60.00 per btl

Roast Loin of Irish Venison (€ 29.00)
Broth of Cranberries and Crisp Potatoes

Originel, Merlot, Organically Grown, 2008, € 10.00 per gls, €40.00 per btl

Roast of the Day: Roast Free Range Irish Chicken (€ 27.00)
Fresh Basil Stuffing and Vegetable Gateaux
Served from Our Carving Trolley

Croix des Vents, Cabernet Sauvignon, 2009 € 12.50 per gls, €50.00 per btl


Fish:

Fillet of Turbot (€ 29.00)
Crust of Winter Fruits and Risotto of Fresh Herbs

Tour De La Roche, Touraine, Sauvignon Blanc, 2009, € 10.00 per gls, €40.00 per btl

Crisp Fillet of Wild Sea Bass (€ 31.00)
Caramelized White Onions and Red Wine Butter Sauce

Pouilly – Fuisse, Joseph Drouhin, 2008, € 14.00 per gls, €55.00 per btl


Vegetarian:

Buckwheat and Cream Cheese Ravioli (€ 25.00)
Caramelised Chestnuts and Sweet Pepper Relish

Thomas Barton Reserve, Graves, 2007, € 12.50 per gls, €50.00 per btl


Food Suppliers to Ashford Castle

Artisan Meat Products, Meat and Poultry

Connemara Fine Foods by James Mc Geough, Oughterard, Co. Galway
Nealle Fresh Foods, Nealle, Co. Mayo
Western Brand, Ballyhaunis, Co. Mayo

Dairy Products and Irish Cheeses

Arrabawn Dairies, Ballinasloe, Co. Galway
Claremorris Free-range Eggs, Claremorris, Co. Mayo
Paul Keane, Ennis, Co. Clare
Traditional Cheese, Galway

Dry and Speciality Foods

BWG Group, Claremorris, Co. Mayo
Pallas Foods, Newcastle West

Fish and Seafood

Connemara Smokehouse, Ballyconneely, Co. Galway
Duanes Seafood, Galway
Gannet Fishmonger, Galway
Galway Bay Seafoods, Galway

Fruit and Vegetables

Curleys, Galway
Frank Burke & Sons, Galway
Stephen Goud, Headford, Co. Galway


We kindly ask the Gentlemen to honour the elegance of the George V Dining Room by wearing Jacket & Tie for dinner


CULLEN'S AT THE DUNGEON

Starters:

Bowl of mussels from the West Coast € 9.00
Cooked in New Zealand Sauvignon Blanc and finished with rocket pesto

James Mc Geough’s artisan meat produce € 12.00
Homemade pickled cucumber and cauliflower

Cream of butternut squash soup with crisp shallot confit € 6.50
Handful of hot and cold oyster preparations from the Galway Bay € 14.00

Crisp Boxty potato € 9.00
Stuffed with oxtail in Guinness and cheddar sauce

Grissini of smoked organic salmon from the Connemara Smokehouse € 14.00
Lemon, red onion and chives custard

Cullen’s famous seafood chowder of freshly cooked fish and shellfish € 8.00

Savoury crème brulle of Helen Duane’s hand picked crabmeat € 13.50
Velvet crab bisque and tomato & butter sorbet

Cullen’s starter platter € 11.50 per person
Selection of some of Galway’s best produce for the table to share

Salads:

Paul Keane’s crumbled fresh goats cheese € 9.50
Green olives, soft tomatoes, organic leaves, aged balsamic vinegar

Warm winter salad € 10.50
Local prawn tails sautéed with crisp vegetables and micro leaves

The smoked chicken Caesar salad, a must have on the menu € 9.50


Mains:

Seared Irish scallops with Irish pork belly € 24.00
Creamed celeriac, melted pears and maple syrup butter

Fish ‘n chips € 17.00
Truffled fillet of cod in beer batter, minted peas and tartar sauce

Lobster & seafood pie € 22.50
The best from the West Coast, topped with creamed potatoes

Roast monk tail fillets € 21.00
Sautéed garlic prawns, tagliatelli, crispy dried local beef

Local free range chicken breast € 18.00
Shitake mushroom & risotto cake, rosemary foam

Irish rib eye steak € 26.00
Shallot & mustard crusted, baby potato wedges and Shiraz jus

Braised thick slices of local lamb shank € 18.50
Olive oil & rosemary champ, marinated green beans

Strips of Irish beef fillet € 22.50
Deep Fried Irish Brie, Cranberry Chutney and Cream Sauce of Parsley

Pumpkin seed pancakes € 14.50
Melted organic Mossfield Gouda cheese, roasted winter vegetables, fried parsley

Side Orders: € 3.50
Garlic & goats cheese potatoes, chunky chips, rocket pesto grilled vegetables

Prices are Subject to 15% Service Charge

Suppliers to Cullen’s @ the Cottage

James Mc Geough, Oughterard, Co. Galway; Frank Burke, Galway City; Stephen Goud, Headford; Galway Bay Seafoods, Galway Gannet Fishmonger, Galway; Curleys, Galway; Pallas Foods, Newcastle West; Duane’s Fish Shop, Co. Galway; Arrabawn Dairies, Co. Galway


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VIEW ALL JUST ASK RESTAURANT OF THE MONTH WINNERS

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“Just Ask!” is a public awareness campaign that aims to encourage consumers when eating out to look for information on where the food (particularly meat) on their plate comes from, and encourages chefs to provide this information on their menus. The programme supports both large and smaller artisan suppliers, encouraging both Irish diners and visitors from abroad to support restaurants that are in turn supporting their suppliers.

Here at Georgina Campbell Guides we have always been avid supporters of the ‘eat local’ concept, and we always enjoy reading menus that have a real sense of place. The dining experience is greatly enriched by knowing that the food on your plate is inspired by the produce and traditions of the area, and sourced nearby – and we would love to see more chefs sharing that precious information with their guests. 

If you are a visitor to the area, learning a little about local food and the people who produce it adds a special extra dimension to the visit – and, for residents, it reinforces a natural pride in the good things of their locality and makes a meal all the more enjoyable.

So, we are delighted by the high standard of menus that continue to be submitted for our ' “Just Ask!” Restaurant of the Month Competition', menus that really speak of the best of Irish foods – and the dedication of both the people who make them, and the chefs who select them to create wonderful dishes with real Irish flavour for our enjoyment.