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Chef looks to the past for culinary inspiration

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The luxurious four-star Cahernane House Hotel is fast becoming known as a food lover’s heaven.

Mary Fitzgerald and Hilary Collins from Abbeyfeale County Limerick with Mike and Melissa Culloty Killarney at the Cahernane Hotel Killarney Tasting Menu evening. Photo: Don MacMonagle

Aileen O'Brien Tomas Ondrejcak Lisa Brady and Emer Corridan (General Manager) at the Cahernane Hotel Killarney Tasting Menu evening. Photo: Don MacMonagle

Danny and Sasha Cremin Limerick with Kevin and Mary Galvin Lixnaw at the Cahernane Hotel Killarney Tasting Menu evening. Photo: Don MacMonagle

Kevin and Mary Galvin Lixnaw at the Cahernane Hotel Killarney Tasting Menu evening. Photo: Don MacMonagle

Emer Corridan (General Manager) pictured with stylist Marietta Doran at the Cahernane Hotel’s Tasting Menu event. Photo: Don MacMonagle

Mike and Melissa Culloty Killarney at the Cahernane Hotel Tasting Menu event. Photo: Don MacMonagle

Darren Looney pictured with the seven course tasting menu at the Cahernane Hotel. Photo: Don MacMonagle

With new chef Cormac Vesey at the helm, the cooking is as skilful as it is tantalising, offering patrons an elegant yet uncomplicated dining experience.

The main hotel restaurant, now called ‘Herbert’s’, is taking a new direction; the menu retains all of the best of the sea and the land and offers gourmet cuisine but without any fussy embellishments.

Cormac’s focus on food provenance and seasonal ingredients lies at the heart of everything he does and is the cornerstone of his cooking.

Recently the hotel hosted an eight-course tasting menu ‘A Taste of Cahernane’ in Herbert’s Restaurant.

The fabulous dining experience saw guests enjoying a spectacular menu which was inspired by an old 1960s menu which Cormac found in the old store kitchen. This then inspired the team to look to the past for future culinary inspiration.

The evening provided the kitchen team with the opportunity to showcase the new culinary offering and gave diners the chance to experience the dishes in an elegant and relaxed setting. Each of the courses were beautifully presented and executed and ultimately each dish was a celebration of the best locally produced seasonal produce.

The original 1960s menu inspired such new dishes as organic salmon with nori and pickled cucumber, asparagus cream soup with a delicate and perfectly formed quail’s egg, lobster au gratin with Kells Bay Dilisk Cheddar and charred leak. The meat dish was just a joy to behold, noisettes of lamb were served with a tarragon jus and delicious Pommes Dauphine. The tropical fruit parfait with roast pineapple and coconut sorbet provided a refreshing taste revival before diners enjoyed a chocolate marquise with burnt apple gel and calvados ice cream. This was reminiscent of old fashioned ‘fizzy apples’ and was the focus of lots of chat around the restaurant.

The complete culinary experience finished with homemade Petit Fours, served with teas and coffee. Cormac then went out to the dining room to chat to the guests about the meal and the produce which was used.

He said that "great dishes start with great flavours".

"It’s my job to make the ingredients sing; it’s not my job to over complicate the best that Mother Nature has already provided. I don’t subscribe into the idea that there has to be all of these extra flourishes such as gels and foams to make a dish impressive, great dishes don’t need that. I like to start from the beginning, and to look and see what’s in season. What’s growing now is going to be the very, very best thing on your plate. It’s incredible how something as simple as a spring cabbage or a carrot can become something extraordinary with careful and thoughtful cooking. Ingredients don’t need to be pimped up and made into something they aren’t, they just need to be complemented and matched carefully and thoughtfully.”

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N22 tragedy highlights infrastructure failures

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A motion of no confidence in the Road Safety Authority (RSA), put forward by Cllr Jackie Healy-Rae, was passed unanimously at the January meeting of Kerry County Council on Monday.

The move reflects a cross-party frustration with the national agency’s effectiveness, especially following a recent fatal crash on a stretch of the N22 that had already been flagged as high-risk by experts.


The motion was supported by members from across the Council chamber and reflected growing concern at the direction, priorities, and effectiveness of the RSA, particularly in the context of rising road fatalities.

According to RSA figures, approximately 185 people lost their lives on public roads in Ireland in 2025, one of the highest figures in over a decade. Eight of those deaths occurred in County Kerry.


Speaking following the meeting, Cllr Jackie Healy-Rae said the figures represented a clear failure of national road safety leadership. “Despite unprecedented levels of legislation, enforcement, and penalties on our roads, fatalities are going up. That tells us that something is fundamentally wrong with how road safety is being managed at national level,” he said.

The motion specifically criticised what Cllr Healy-Rae described as the RSA’s over-reliance on expensive advertising and “spin.”


He highlighted the 30km/h speed limit campaign, which cost nearly €1 million in production and media fees, while real-world engineering issues remain ignored.

Warnings ignored on the N22


A central issue raised during the debate was the neglect of road infrastructure safety.
Cllr Healy-Rae pointed to warnings from Transport Infrastructure Ireland (TII), which previously identified the N22 corridor as a route where additional deaths and serious injuries were inevitable without urgent upgrades.


That warning was tragically borne out on Saturday, January 10, when a man in his 40s lost his life in a two-car collision at Dromadeesirt.


This follows years of local demands for the construction of the new Farranfore to Killarney bypass to remove traffic from dangerous, substandard sections of the existing road.


“Dangerous junctions, poor alignments, and substandard roads cannot be fixed by advertising campaigns,” Cllr Healy-Rae said. “Engineering and infrastructure save lives, and they are being neglected by the RSA because it is not a ‘sexy’ enough issue for them.”


While the motion contrasted the RSA’s approach with local efforts including Kerry County Council’s appointment of a Road Safety Officer and the funding of school wardens Cllr Healy-Rae warned that local authorities must also act.

He urged the Council to use its own resources to fix dangerous junctions rather than waiting on central grants that may never arrive.


The unanimously passed motion now calls for a fundamental re-evaluation of the RSA’s role, demanding a shift from “slogans and messaging” to practical, evidence-based interventions that actually reduce road deaths.

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Musical Society introduces Lily MacMonagle Shannon as Sylvia for 40th anniversary show

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As Killarney Musical Society prepares to celebrate its 40th anniversary with the production of ‘All Shook Up’, the spotlight this week falls on local performer Lily MacMonagle Shannon, who takes on the role of Sylvia.

The highly anticipated show will run at the Gleneagle Arena on February 10, 11, and 12.


The character of Sylvia is the sharp-witted and confident owner of the local bar where much of the musical’s action unfolds.

A central figure in the town, she is portrayed as a voice of experience and honesty.

While she maintains a tough and worldly exterior, the story follows her journey toward self-acceptance and a second chance at romance.


Lily MacMonagle Shannon is a well-known figure in the Killarney arts scene as a performer, director, and educator.

A graduate of The Bull Alley Theatre Training Company and Trinity Guildhall London, she is also the founder and director of The MACademy Performing Arts School.


A member of the Killarney Musical Society since 1998, Lily’s previous stage credits include Grease, Me & My Girl, and Evita.

She notably won an AIMS Best Actress award for her portrayal of the title role in Sweet Charity.

Beyond her own performances, Lily has seen many of her students go on to perform at the INEC and appear on RTÉ Junior.


Speaking about the upcoming production, Lily stated she is honoured to be part of the society’s landmark 40th year and looks forward to many more years on the Killarney stage.


Tickets for the three-night run of ‘All Shook Up’ are currently available through Ticketmaster or via the Gleneagle Box Office.

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