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Ireland> Co. Monaghan> Ulster> Clones> Hilton Park Cooking Classes

Ireland - Ulster

Cooking Classes at
Hilton Park

A Karen Brown Recommended Hotel / Inn

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Owners: Lucy & Johnny Madden
Clones
Scothouse
Co. Monaghan
Ireland

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Overview:

The Madden family’s Hilton Park, in Clones, Co Monaghan, will host three-day breaks (€499, no single supplement) combining cooking lessons with Lucy Madden and her son Fred, who trained with Rowley Leigh at Kensington Place in London, with lavish dinners that make good use of the produce grown in the estate’s four-acre walled garden, along with lamb, pork, venison and trout reared on the estate.

A Taste of Rome in Ireland, is something we have wanted to do for quite a long time. We feel that the quality and choice of Irish food is up there with the very best. We searched high and low for people that have the same feeling for food that we have , and for somewhere that would be a special place to stay . In Hilton Park in Co Monaghan, we feel we have found that. From the welcome we received from Fred and Lucy on our first visit, to listen to their passion for food and hospitality for their guests, we realized that is a special place with special people.

We hope you can come and share in this passion and leave as we did, enthused by Fred, Joanna, Lucy and Johnny for Hilton Park and both modern and traditional Irish food.

Our idea for this Irish Cooking weekend, is from the moment you arrive on Friday until you leave on Sunday , you will be immersed in absolute comfort and tranquility at Hilton Park. The lessons with Fred and Lucy will have an emphasis on what is fresh ,what's in season and what we have available both locally and on the Hilton Park estate.

The Instructor(s):

Hilton Park has long been associated with culinary expertise and the much chronicled produce of the walled garden. Lucy is acclaimed as one of Ireland’s best cooks and food writers and has written The Potato Year, 365 ways of cooking potatoes’, a book that has met with much critical acclaim and approval. She is recently joined in the kitchen by her son Fred, who trained under Rowley Leigh at Kensington Place and more recently at the Carpenters Arms, famously awarded that rare thing, a five star review by A.A Gill. Their emphasis is on seasonal and local produce inspired by the fruit, vegetables and herbs grown in the four acre walled garden. Spring lamb, pork and venison as well as trout and freshwater fish are also sourced from the estate and regularly feature on the menu.

The Setting:

Dinner is served in the dining room, acknowledged by many to be one of the finest in the country. Guests dine amidst flickering candlelight while enjoying the marvelous view of the lake, shimmering with evening light.

“There is a special pleasure in sipping an aperitif while sitting beside a huge log fire in the drawing-room at Hilton Park, with its fine plaster work and ceiling and old, well-upholstered furniture, in the sure knowledge that dinner is the best that can be had anywhere in the counties.” Colm Toibin

Breakfast is served in the vaulted erstwhile servants’ hall. Choose from a wide array of fresh and marinated fruits, organic yoghurts and delicious homemade granola and freshly baked wheaten bread. Lucy makes wonderful preserves, ranging from strawberry and lavender jam to a memorable tomato jam. Johnny is still cooking his legendary ‘Full Irish’.

And to give you an idea of the food on offer over the weekend at Hilton Park , this is a typical welcome dinner menu.

Wild Garlic Soup with Parsnip Fritters
Ham and Cabbage Terrine with Bread and Butter Pickles
Fig, Cashel Blue and Hazelnut Tart
Courgette Flowers, Salmon Mousseline and Chive Oil

Shin of Beef and Guinness Stew with Colcannon
Seared Lambs Liver, Cauliflower Puree and Roasted Cabbage
Roast Duck Breast, Damson Jus and Balsamic Radiccio
Poached Trout, Sorrel Sauce and New Potatoes

Blackcurrant Leaf Bavarois and Pecan Praline
Iced Honey and Nut Terrine with Spiced Plums
Apple and Rosemary Tartlets with Lavender Ice-Cream
Sugared Omelette with Raspberries

And of course fine selected wines to accompany each course.

The Classes:

Our aim above all is to make you feel welcome to our home and to show you true Irish hospitality; to this end, a member of the family is invariably on hand to greet guests and to help you get the most from your stay with us.

A weekend of cooking from Friday through to Sunday.

Note: The information above has been supplied, edited and updated by the property.

Phone: 047 56007 Fax: 047 56033

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