Kilkenny’s dining scene really mixes Michelin-starred excellence with much-loved local spots. You’ll find everything from creative Irish dishes at Campagne to comforting classics at family-run joints.
The medieval city’s early bird menus and casual cafés offer great value, especially if you love local ingredients.
Campagne is Kilkenny’s pride and joy, holding a Michelin star even though it sits tucked away beneath railway arches on Gas House Lane. Chef Garrett Byrne crafts each dish with seasonal produce, and you can actually taste the care in every bite.
The three-course Early Bird Menu comes in at €40, which feels like a steal for the quality.
Zuni on Patrick Street serves up award-winning plates under head chef Michael Thomas, a local guy who’s all about sourcing ingredients nearby. Their Slow Cooked Kilkenny Lamb is a real highlight if you’re after something regional.
The place manages to combine a restaurant, bar, and boutique hotel—all wrapped up in a pretty elegant setting.
Ristorante Rinuccini has been a Kilkenny staple for three decades, run by the Cavaliere family. Right on The Parade, head chef Antonio Cavaliere blends Irish-Italian fusion with locally sourced produce and a few Italian imports.
The restaurant even got its name from a Florentine noble who lived here back in the 1600s. That’s a fun bit of history.
The Fig Tree Restaurant on High Street focuses on burgers made from scratch with local minced beef. Their Full Irish Breakfast is a favorite, and they don’t skimp on the portions.
You’ll find vegetarian and gluten-free options, too. It’s a relaxed spot—ideal for refueling after a late night in Kilkenny.
Foodworks on Parliament Street sticks to a real farm-to-fork approach, raising their own pigs on the family farm. Set up in a restored old bank, the bistro serves fresh pork cuts and other tasty dishes.
Their pork loin, stuffed with black pudding, is one of those things you’ll want to try at least once.
Langtons on John Street Lower has three stylish bars, plus a tea and wine room, so you’re spoiled for choice. The restaurant leans into both Irish and international classics, always using top-notch local ingredients.
The outdoor terrace is great for groups, especially if the sun decides to show up.
Petronella Restaurant sits tucked away in the Butterslip, serving Irish and European dishes in a rustic space with stone and wood everywhere. They offer vegan, vegetarian, and gluten-free options, so there’s something for everyone.
Butcher on the Butterslip opened in 2018 with a simple idea: serve the best meat from grass-fed cows at nearby Summerhill Farm. Head chef James Dewberry cooks up perfect cuts in a cozy, low-lit room.
Their cocktail list pairs well with the steakhouse vibe.
La Rivista on Parliament Street stands out for quirky menu touches like buffalo chicken wings and Crunchie Bar Cheesecake. It’s a snug Italian spot that keeps prices reasonable but never skimps on quality.
Kilkenny’s food scene stretches from high-end dining to cozy, family-run places. You’ll find Michelin-starred plates and traditional Irish meals down winding medieval streets.
Zuni on Patrick Street ranks as one of the city’s top spots. Head chef Michael Thomas puts a modern spin on Irish food, using local ingredients.
Try the Slow Cooked Kilkenny Lamb if you want a taste of the region.
Campagne earned its Michelin star thanks to creative, seasonal dishes. It’s on Gas House Lane, right by the old railway arches.
The three-course Early Bird Menu for €40 is a solid pick.
Ristorante Rinuccini on The Parade brings authentic Italian cuisine right to Kilkenny’s heart. The Cavaliere family has run it for 30 years, and their Irish-Italian fusion dishes have become real local favorites.
Foodworks on Parliament Street keeps things truly farm-to-fork. They raise their own pigs and serve a pork loin stuffed with black pudding that really shows off local produce.
Langtons on John Street Lower is spacious, making it great for groups or families. There are three bars and an outdoor terrace for sunny days.
The menu mixes Irish classics and international dishes, all made with local ingredients.
The Fig Tree Restaurant on High Street is a go-to for casual family meals. They serve hearty breakfasts and burgers made with local beef.
You’ll always find vegetarian and gluten-free choices, so no one gets left out.
Billy Byrnes on John Street acts as both a restaurant and a lively social club. They welcome diners of all ages, and the laid-back vibe makes it easy for families to relax.
La Rivista on Parliament Street offers Italian food with a twist. Their menu features buffalo chicken wings and Crunchie Bar Cheesecake, which kids and adults can both appreciate.
Petronella Restaurant hides in the Butterslip, with stone walls and wood floors setting a cozy mood. They serve Irish and European dishes and have plenty of vegan and vegetarian options.
Butcher on Butterslip is a sophisticated steakhouse with low lighting and a romantic feel. All their beef comes from grass-fed cows at nearby Summerhill Farm.
Aroi on Friary Street brings Southeast Asian flavors to the table. The space feels bright and welcoming, making it a good pick for a date.
Their Legendary Lamb Rendang takes four hours to make, and it’s something special if you’re looking to impress.
Kilkenny’s food scene combines old-school Irish comfort with modern European flair. You’ll spot hearty stews and artisan cheeses right alongside fancy restaurant plates and even some plant-based surprises.
Kilkenny cheddar is probably the county’s most famous export. This sharp, tangy cheese gets made the old-fashioned way and ends up in everything from toasted sandwiches to tarts with local apples.
Irish stew here uses local lamb and root veg, slow-cooked for hours. Fresh thyme and other herbs soak into the broth, and the meat turns out so tender you barely need a fork.
Barmbrack shows up every festive season. Bakers soak dried fruit in strong black tea overnight, then add cinnamon and nutmeg for warmth.
Thick slices with butter? Yes, please.
Potato dishes are everywhere. Kilkenny’s potato pie layers potatoes, onions, and cream in flaky pastry, baked until golden.
It’s the kind of comfort food you want on a chilly night.
Restaurants in Kilkenny love using European cooking techniques with local Irish ingredients. Campagne, for example, brings French style to Irish produce, which is probably why they’ve got that Michelin star.
Menus change with the seasons, and chefs use precise cooking to let veggies and meats shine.
Fine dining spots get creative but keep flavors familiar. You might find Irish lamb with a Mediterranean herb crust or Irish cheeses paired with European varieties.
Chefs here often train in France or Italy, then come home to put their own spin on Kilkenny’s produce.
Some kitchens like to mix things up, blending Irish seafood with European styles for dishes that feel both international and local.
The best places manage to balance tradition with a bit of daring. You can see the European influence in the way they plate and prepare, but the heart stays Irish.
Kilkenny’s restaurants have really started to embrace plant-based dining. Many old recipes adapt easily to vegetarian versions—think veggie stews that are still hearty and filling.
Local farms supply plenty of root vegetables, so there’s always something fresh.
Menus change with the seasons: spring brings greens and herbs, while autumn means squashes and root veg. Chefs use local and foraged ingredients for colorful salads.
Gluten-free options are common now, too. Potato-based dishes replace wheat, and you’ll find gluten-free soda bread at lots of places.
Some spots offer dairy alternatives, but Kilkenny’s cheese and butter are still front and center. Most places try to make sure everyone can get a taste of what makes the region’s food special.
Kilkenny’s Italian restaurants blend classic Italian cooking with local Irish ingredients. You’ll find family-run places on medieval streets, serving everything from wood-fired pizza to elegant Northern Italian plates.
Ristorante Rinuccini is probably the most famous Italian spot in town, right across from Kilkenny Castle.
Chef Antonio leads the kitchen, sticking to authentic Italian techniques. Their wine cellar holds over 12,000 bottles, handpicked from Italy.
Scalini Ristorante sits in the Medieval Quarter, focusing on traditional Italian recipes and prep.
Italian Connection offers a more relaxed vibe with good value. Locals and visitors come for the approachable menu and reliable quality.
These places stick to real Italian standards but still use Irish ingredients when it makes sense.
Wood-fired pizza is at the heart of Kilkenny’s Italian food. Restaurants make dough the traditional way and bake it in hot ovens.
Fresh pasta is always on offer, made daily with Italian flour.
Risotto shows off Northern Italian style. Chefs use Arborio rice and take their time for that creamy texture.
Italian wine lists are long and well-chosen, with bottles that suit every dish.
You’ll spot classic desserts like tiramisu and panna cotta, often made from family recipes.
Chefs in Kilkenny’s Italian restaurants use local ingredients to put a twist on Italian dishes. They’ll add Irish beef to Bolognese or ragù.
Irish seafood finds its way into pasta and risotto, with local mussels, prawns, and fish.
Some places mix Irish cheeses with Italian ones, which makes for interesting flavor combos.
Seasonal Irish vegetables end up on pizzas and in sauces. It’s a nice way to keep things fresh and local without losing the Italian soul.
The best chefs here find a balance—honoring both traditions but never faking it. It’s Italian food, just with a little Kilkenny flair.
Kilkenny’s fine dining scene buzzes with energy from acclaimed chefs who take local ingredients and turn them into something special. Chef Garrett Byrne leads Campagne, giving the city a real spot on the international food map, while other award-winning teams push Kilkenny’s reputation even further.
Chef Garrett Byrne put Campagne on the map as Kilkenny’s go-to for fine dining. He draws from French techniques but keeps Irish ingredients front and center.
Byrne learned the ropes in classical French kitchens before heading home to Ireland. He launched Campagne, hoping to bring Michelin-level dining to Kilkenny’s medieval streets.
He’s steered the restaurant into the spotlight. Food critics rave about Byrne’s seasonal menus—think locally raised lamb, seafood from Ireland’s coast, and vegetables from just down the road.
You’ll spot signature dishes like pan-seared scallops with black pudding, or his famous duck confit with whatever’s in season. Byrne cares deeply about supporting Irish producers, and it shows in every menu choice.
Campagne’s dining room only seats 30, so Byrne and his crew keep a close eye on every plate. That attention to detail is kind of the whole point.
You’ll often see Campagne featured on Ireland’s top dining lists. Food writers love how Byrne mixes new ideas with respect for classic flavors.
A handful of Kilkenny restaurants shine thanks to talented kitchen teams. These places blend local know-how with international training, making meals you won’t forget.
Some venues get nods in big-name food guides. Their chefs usually cut their teeth in top spots before settling into Kilkenny’s lively food scene.
Local partnerships really make the difference. Teams work hand-in-hand with Kilkenny farmers, artisan makers, and specialty suppliers to get the best ingredients.
Chefs tweak their menus all the time to match what’s in season. This way, diners taste the freshest flavors and help support local growers.
Kilkenny’s chefs aren’t shy about sharing tips—whether it’s about suppliers, techniques, or what’s ripe right now. That spirit lifts the whole dining scene.
Food journalists from Dublin, Cork, and beyond make special trips just to check out these chef-led restaurants. That says a lot.
Kilkenny’s food scene really thrives on close links between local farms and restaurants. Artisan producers create standout ingredients that give the region its unique flavor.
The county’s rich soil supports all kinds of producers, from organic veggie farms to cheese makers.
Kilkenny’s farmers’ markets keep the local food system ticking. Every Thursday and Saturday, The Parade fills up with stalls where producers sell straight to chefs and shoppers.
Riversfield Organic Farm leads the way in sustainable farming. This family-run farm in Callan grows organic vegetables in open fields and polytunnels. You’ll spot their produce on menus all over the county.
Specialist farms bring something different to the table:
Local restaurants build their menus around what’s in season. Chefs hit the markets weekly, picking out ingredients that reflect what’s growing nearby.
Kilkenny’s artisan food community turns out award-winning specialties that get noticed across Ireland. These producers blend old-school methods with new ideas to craft something special.
Traditional crafts live on in family businesses like Callan Bacon, going strong since 1924. They’ve grown from a small shop to a massive facility but still keep that artisan touch.
Mileeven Foods started as a hobby—just two beehives—and now runs 100 hives for premium Irish honey. The Little Mill leans on seven generations of milling to make traditional flours from local wheat.
Innovative producers aren’t afraid to get creative with local ingredients. The Truffle Fairy makes chocolates that win awards far and wide, and The Wild Grazer puts together wedding cheese cakes and grazing tables that look almost too good to eat.
Joan & Bob’s Juicy Jams whip up preserves, cordials, and syrups with flavors you won’t find anywhere else. Their recipes play with Kilkenny’s fruit traditions but add a modern spin.
Kilkenny’s dessert scene is a mix of award-winning bakeries and friendly coffee shops. You’ll find everything from heritage sourdough to handcrafted chocolates.
The Fig Tree Restaurant anchors dessert culture in the city, while patisseries and specialty coffee spots keep locals and visitors coming back for more.
The Fig Tree Restaurant is Kilkenny’s spot for elegant desserts and sweet courses with a bit of finesse. Right in the heart of the medieval city, they’ve built a name on seasonal dessert menus using local Irish ingredients.
Pastry chefs here craft beautiful desserts with classic techniques and a modern look. They source from County Kilkenny producers, so every dish ties back to the region’s farming roots.
Signature sweets change with the weather. Spring brings rhubarb from local gardens, while autumn highlights apples from old orchards nearby.
The wine list includes dessert wines picked to match the sweets. Staff know their stuff and are happy to suggest the perfect pairing.
Arán Bakery and Bistro took home ‘Supreme Champions’ at Blas na hÉireann in 2022 for their sourdough and creative pastries. Their heritage grain breads, grown just 10km away, make a solid base for their sweet treats.
The Black Cat Café sits on the top floor along the main street, offering rooftop views and serving up great coffee, cakes, and biscuits.
The Book & Coffee Shop on William Street mixes books and coffee in a quiet, cozy spot. Hundreds of secondhand books line the walls, and you can sip fresh coffee with homemade treats.
Wild Flower Café is tucked inside Butler Gallery’s greenhouse. They’re open six days a week, serving specialty coffee and daily vegan or gluten-free sweets.
The Chocolate Garden of Ireland runs from a bright purple shopfront at 98 High Street, making artisan chocolates and rich hot chocolates. Every day, you’ll find fresh baked treats and chocolate gifts.
Cakeface takes a patisserie approach to dessert, offering both savory and sweet options. They’ve got vegetarian and vegan choices, plus coffee from their own roastery.
The Pink Box Artisan Bakery is all about colorful viennoiserie and creative pastries. Even classics like sausage rolls get the artisan treatment here.
Café La Coco just won Sweet Treat of the Year at the Irish Takeaway Awards. Right in the city center, they create treats that are as pretty as they are tasty—locals and tourists both flock here.
Kilkenny’s medieval streets hide centuries of dining traditions. You’ll find everything from ancient restaurants to traditional pubs that have welcomed locals for generations.
The Medieval Mile Museum hosts medieval banquets that take diners straight back to the 13th century. Guests tuck into period-appropriate dishes by candlelight in old stone halls.
You’ll eat traditional fare like roasted meats, hearty stews, and fresh bread. The menu draws on recipes found in medieval manuscripts.
Kyteler’s Inn is probably Kilkenny’s most famous historic dining spot. Dating to 1324, it carries the wild legend of Dame Alice Kyteler, accused of witchcraft.
Stone walls and old timber beams set the mood. The menu leans into Irish produce and classic preparations.
Stories of poisoned husbands and witch trials add a bit of drama to every meal here. You can almost feel the history in the air.
Matt the Millers captures Kilkenny’s pub culture with four floors of medieval charm. Each level keeps its original details and serves up traditional Irish food.
They’ve kept the stonework and timber touches. The menu mixes classic pub grub with a few modern Irish twists.
Pubs like Billy Byrnes have been part of the community for decades. These spots are where locals gather for good food and a chat.
Many historic pubs serve recipes passed down through the years. Their kitchens use old methods that connect diners to Ireland’s culinary roots.
These places aren’t just about food—they’re about Irish hospitality and culture.
Kilkenny’s historic sights offer plenty of great places to eat, all within a short stroll of the city’s top attractions. The castle district and busy central square give you lots of options to fit any sightseeing plan.
The area near Kilkenny Castle is packed with top dining spots. Blaa Blaa Blaa is a local favorite, serving traditional Irish fare with a modern touch just steps from the castle.
Sullivan’s Brewing Company pairs craft beer with hearty pub food. Being so close to the castle, it’s a perfect stop after exploring. You can even join a brewery tour and try their signature dishes.
The Cutting Vedge caters to vegetarians and vegans, putting a creative spin on Irish classics. They’ve built a reputation for inventive meat-free dining in the castle quarter.
Ristorante Rinuccini brings a taste of Italy to the historic district. The restaurant sits in a beautifully restored building and serves up pasta, wine, and plenty of atmosphere.
Kilkenny’s central square buzzes all day with food and drink. Tom Mullins offers a warm welcome and classic Irish dishes that highlight local ingredients.
Kilkenny Art Cafe blends art with good coffee and light bites. You’ll often find local artwork on the walls, plus fresh sandwiches and homemade pastries.
Marble City Tea Rooms is the spot for afternoon tea in elegant surroundings. They serve loose-leaf teas, scones, and delicate finger foods.
Check out Fish Face for fresh seafood straight from Ireland’s coasts. Their daily specials show off the best of the country’s seafood traditions.
Kilkenny lights up every year with lively food festivals that celebrate local producers, classic Irish food, and creative chefs. The Savour Kilkenny Food Festival takes over the city each October, and regular markets bring fresh, seasonal produce from local farms straight to the community.
Savour Kilkenny Food Festival stands out in Ireland’s autumn festival scene. It’s one of the country’s biggest food celebrations, and every October bank holiday weekend—from October 24th to 27th, 2025—this medieval city buzzes with over 68,000 visitors.
Organisers set up a 100-stall market around Kilkenny Castle. Here, artisan producers from all over Ireland come together, and you’ll also find the Brewers & Distillers Marquee with local craft drinks.
Ireland’s top chefs and new culinary talents take the stage for free cookery demonstrations on Saturday and Sunday. There’s plenty of children’s entertainment, so families can easily join the fun.
Local restaurants kick off unique dining events starting Friday evening. On Monday, you’ll find health and wellness workshops plus the CISE celebration focused on food inclusion.
The festival brings together traditional Irish flavours and modern culinary twists. Street food vendors dish up all sorts of options, and artisan makers sell specialty ingredients and handcrafted treats.
Kilkenny’s regular food markets keep the local food scene lively all year. These markets let farmers and producers connect directly with people who want fresh, seasonal ingredients.
Weekly markets offer vegetables, herbs, and fruit grown nearby. Artisan bakers show up with fresh bread and pastries, sticking to old-school methods.
Specialty producers sell things like farmhouse cheeses, cured meats, and homemade preserves. Markets change with the seasons, reflecting what’s growing in Ireland.
Pop-up food events happen throughout the year in different spots around the city centre. Sometimes local chefs set up temporary stalls to serve signature dishes or try out new ideas.
People mingle at these markets, building community and supporting Kilkenny’s food economy. You can sample before you buy and chat with makers about how they do things.
Kilkenny’s dining scene goes way beyond Irish classics. You’ll find pop-up cafés offering real Lebanese, Malaysian, and Polish dishes, while established restaurants serve everything from European favourites to contemporary fusion plates.
The Global Kitchen initiative turns Kilkenny into a multicultural dining spot. Lebanese chef Guy Jones hosts monthly pop-ups at the Home Rule Club, serving up kibbeh with cabbage salad and falafel with tahini.
Immigrants living in the city prepare genuine recipes for these events. Malaysian chef Pathma Vasuthevan brings her cooking to special café days, and Polish and Romanian cafés celebrate their national days with home-style dishes.
These pop-ups get snapped up fast—two-course lunches cost €13, and the Lebanese event once served over 70 diners in a day. Clearly, locals crave authentic international food.
Permanent places add even more variety. Street food vendors offer quick international bites, and established restaurants cover everything from European traditions to Asian fusion.
Kilkenny’s fusion restaurants mix global techniques with local Irish ingredients. Chefs blend classic European cooking with County Kilkenny’s produce, creating something you can’t get anywhere else.
Some spots experiment with Irish-international combos. You might find local lamb with Mediterranean herbs or Kilkenny veggies in Asian-inspired dishes.
The city boasts two Michelin-starred restaurants using sophisticated fusion methods. These places really show how international skills can bring out the best in local ingredients.
Gastropubs across Kilkenny serve approachable fusion meals. Irish stew might come with unexpected spices, or local seafood gets a continental twist—always letting the main flavours shine.
If you’re a food lover heading to Kilkenny, book food trail experiences and make those restaurant reservations early. The city really values quality ingredients and sticking to traditional methods.
Start your Kilkenny adventure with the TASTE of Kilkenny Food Trail. This route links countryside farms with city restaurants, giving you a real taste of local producers and chefs.
The Kilkenny Farmers’ Market puts you face-to-face with County Kilkenny’s best seasonal ingredients. You can sample artisan products and chat with farmers about how they grow their food.
Goatsbridge Trout Farm in Thomastown opens its doors for guided tours. You’ll see three generations of rainbow trout farming in crystal-clear water. Book ahead for the visitor centre—it’s worth it for a peek at traditional Irish fish farming.
Chocolate fans shouldn’t skip Truffle Fairy on Chapel Lane in Thomastown. Chef Mary Teehan’s award-winning chocolates blend international techniques with Irish ingredients. The hot chocolate café tempts with single-origin bars and raw chocolate cake.
Arán Bakery and Bistro bakes bread the old-fashioned way, using natural leaven and flour milled nearby at The Little Mill Company. Their seasonal menus shift daily, depending on what’s fresh from Kilkenny producers.
Book ahead for Kilkenny’s top restaurants, especially during festivals or summer. Many spots have small dining rooms that fill up fast.
Places like Zuni Restaurant and other speciality venues often need reservations several days in advance. Food tours also recommend booking early since spots are limited.
Menus in Kilkenny change with the seasons because chefs use local ingredients. Expect to see produce from County Kilkenny farms, not imports.
Most restaurants are happy to accommodate dietary needs if you mention them when booking. Arán Bakery offers gluten-free choices, and Truffle Fairy has vegan chocolate.
Tipping usually follows Irish norms—10-15% for great service. Small places prefer cash tips, but you can pay by card almost everywhere in Kilkenny’s medieval centre.
Kilkenny’s food scene blends traditional Irish dishes with creative fine dining. You’ll also find cooking schools teaching old techniques and festivals that celebrate local producers like Smithwicks and artisan chocolatiers.
Kilkenny’s signature dishes focus on local ingredients and classic Irish cooking. Goatsbridge Trout Farm’s rainbow trout shows up on many menus, smoked using techniques passed down through the family.
Irish bread gets special attention in Kilkenny. Arán Bakery’s spelt sourdough takes 48 hours to make and even snagged the Supreme Champion award at Blas na hÉireann 2022.
Modern Kilkenny cuisine sometimes borrows from Korean and Filipino influences. Arán Bakery’s ‘Magic Sauce’ mixes Korean plant-based flavours with local produce for a fusion you won’t find elsewhere.
Highbank Orchards’ apples appear in all kinds of dishes. They turn their chemical-free apples into syrups, ciders, and vinegars that add depth to both desserts and savoury plates.
Kilkenny has two Michelin-starred restaurants that really highlight the region’s best food. These spots focus on local ingredients and creative cooking.
Gastropubs around the county serve elevated Irish food in relaxed settings. Many use flour from The Little Mill Company and local produce for award-winning breads and seasonal plates.
Restaurants along the Medieval Mile offer fine dining with a historic vibe. You’ll often find ingredients from local producers, like The Truffle Fairy’s chocolates, on their menus.
Fine dining venues sometimes team up with local distilleries. You might see Ballykeefe Distillery whiskey or Highbank Orchards apple brandy featured in tasting menus.
Food festivals light up The Parade in Kilkenny several times a year. These events put the spotlight on artisan food and drink producers alongside local favourites.
Farmers’ markets also play a big part in the food calendar. They let you buy directly from producers like Goatsbridge Trout Farm and The Little Mill Company, so you meet the people behind the food.
The TASTE of Kilkenny Food Trail runs all year, not just as a one-off festival. It links countryside farms with city restaurants for a full view of the local food culture.
Local brewing events celebrate names like Smithwicks and Sullivan’s. The Smithwicks Experience hosts Barrel Yard sessions with street food, live music, and ale tastings in a cozy outdoor garden.
Kyteler’s Inn serves up Irish classics with their own ‘Witches Brew’ red ale. This old pub sits in the original home of Alice Kyteler, Ireland’s first woman accused of witchcraft, which makes for a memorable meal.
Sullivan’s Taproom on John’s Street pairs traditional Irish red ale with wood-fired pizzas. Their beer garden is a nice spot for outdoor dining and sampling small-batch ales made from local ingredients.
Local cafés love traditional baking. The café at Nicholas Mosse Pottery uses Little Mill flour for Irish scones and brown bread.
Barrack Street eateries serve up traditional Irish breakfasts. They often use local eggs and artisan breads from county farms.
Vegetarian and vegan choices are easy to find in Kilkenny. Several places offer dedicated menus, and local producers keep things interesting with plant-based products.
Arán Bakery’s Korean-inspired ‘Magic Sauce’ is a good example of Kilkenny’s fusion approach to vegetarian food. It works as both a marinade and a dip.
Highbank Orchards’ chemical-free produce supports plant-based dining. Their ciders and vinegars show up in veggie dishes around the county.
Local bakeries turn out plenty of vegetarian-friendly breads, cakes, and pastries. Many use The Little Mill Company’s wholemeal flour to keep things wholesome and delicious.
Edward Hayden School of Cookery in Graiguenamanagh runs demonstration and dine-style classes. Edward Hayden, a well-known chef and food writer, gives one-to-one experiences with traditional Irish cooking techniques. If you want to book, you’ll need to keep an eye on his social media for updates.
Ryeland House Cookery School has been around since 1991. Mrs. Anne Neary teaches there, focusing on traditional methods. She really emphasizes using the best local produce—eggs from hens raised right on their own farm, for example.
Cakeface Patisserie sits on the Medieval Mile and offers hands-on classes for all ages. Their programs cover both traditional sweet and savoury Irish recipes. Whether you’re a beginner or a bit more advanced, there’s probably something for you.
These schools love using local Kilkenny ingredients. Students get to work with products from county producers like The Little Mill Company flour, plus whatever’s in season from nearby farms.
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