In an attempt to build a connection between the kitchen’s carefully cultivated direct supply chain of local and artisan products, and the people responsible for them, it has produced a food suppliers map for guests.

“There’s lamb stew on every day. Mr Brennan will have it no other way.” The Mr Brennan in question is hotelier Francis, of the Park Hotel, Kenmare, a(...)

The BodyByrne burger made with lean beef and turkey, from The Market Butcher

Healthy burgers Paul and Siobhán Byrne of BodyByrne fitness studio and Michael Bermingham of The Market Butchers have collaborated on a range of hi(...)