Beech Hill House Hotel
From plot to plate is a delicious reality at the iconic Beech Hill Country House Hotel. That rhubarb cordial you sip to quench your thirst on a hot day after you arrive at the hotel will have been grown by gardener Bob Peaker in the hotel’s wallled garden. And when your dinner plate arrives with its artful inventions featuring kohlrabi, butternut squash, spring cabbage, Hamburg parsley and oodles of fresh herbs, the fact that you can measure the distance the vegetables have travelled in yards gives head chef Ryan Burke’s cooking added oomph! and power. The development of the garden over the last few years is yet another sign of the endless determination of Mrs O’Kane and her son, Conor Donnelly, a determination that powers this unique hotel ever onwards and upwards. The crew at the Beech Hill are self-critical and creative, and their hard work fashions the zeitgeist of this charming oasis.
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