Step into our kitchen
Good food is at the core of everything we do here at Cloughjordan House. We annually allocate time to exploring new ingredients and cuisines, both in Ireland and beyond, to inspire our menus.
We rear our own free-range pigs to make our exceptional sausages, rashers and pork and keep hens for fresh eggs. In our organic kitchen garden, the variety of fruit and vegetables change throughout the seasons. The harvest includes onions, garlic, cucumbers, beetroot, squashes, courgette, broccoli, beans, collard greens, carrots, salad, tomatoes, radishes, herbs, apples, pears, raspberries, quince, horseradish, edible flowers and a few surprises to keep us thinking. Along with growing our own produce, our forager gathers blackberries, sloes, elderberries and wild garlic.
Our menus are seasonal and are created with only the freshest and most delicious produce, meaning each dish from breakfast to dinner is packed with flavour and flair.
Our Chefs
We are extremely lucky to have an amazing team here at CJH. Every department goes above and beyond so that we can create a memorable experience for our guests.
Our incredibly talented team of chefs have cultivated a unique environment in the CJH kitchen which stems back to Sarah Baker’s days in the kitchen. While a lot of chefs will tell you that working in a kitchen can be difficult, we are proud to say that the CJH kitchen is a place of harmony, great friendships, a work life balance and a deep passion for food. Led by our Head Chef Claire Meeking, our team hail from all over the world, each one bringing their own flavour to our food.
