Aghadoe Heights Hotel & Spa has introduced a new four-course Afternoon Tea experience designed to move away from conventional tiered presentation plates.

Developed by Executive Head Chef Cyrille Durand and Head Pastry Chef Eric Besson, the menu combines classical French training with over 20 years of experience in Ireland to showcase local provenance and refined pâtisserie craftsmanship.

The experience is served against the backdrop of the hotel’s panoramic views of Lough Leane, local woodlands, and the surrounding mountains.

The meal unfolds across four distinct courses to allow guests to sample each element individually.

The first course consists of savoury bites, featuring Kerry chorizo with St Tola goat curd, crab mini blinis, and black truffle egg mayonnaise.

This is followed by a palate-cleansing second course of house-made Irish rhubarb and honey soda, produced using honey from the hotel’s own beehives.

Tradition is maintained in the third course, which delivers homemade fruit scones with seasonal preserves, alongside crispy raspberry madeleines and ube financiers.

The final course offers an assortment of desserts, including a Sliabh Luachra strawberry tartlet, calamansi Paris Brest, carrot-orange-bergamot cake, and a chocolate mon chéri.

Each course is paired with a choice of herbal and loose-leaf teas or speciality Bewley’s coffee. Diners can also upgrade the experience with Champagne Gremillet, Tuffeau Vouvray sparkling wine, or a signature Aghadoe Bellini.

The experience runs from Friday to Sunday between 1:00 PM and 3:00 PM, priced at €55 per person. Bookings can be made directly via the hotel website at www.aghadoeheights.com/dining.