The Brehon Chef Series

Last October, seafood expert, Stephane Delourme arrived to The Brehon for the first edition of our Chef Series. The Brehon will host ‘Breton Returns’ under our stretch tent on The Brehon Lawn. The format remains the same: fresh seafood, wine pairings, live entertainment, and the signature Ofyr grill demonstrations. Stephane will be joined once again by our Executive Chef, Chad Byrne.  “Breton” reflects Stephane Delourme’s roots in Brittany, a Celtic region, and his passion for collaborating with chefs from other Celtic areas. With 25 years of experience working alongside Rick Stein in Cornwall, Stéphane brings a deep connection to Celtic cuisine and culture.

The summer edition promises an entirely fresh menu while maintaining the successful format of exceptional seafood, expertly chosen wine pairings, live entertainment, and the signature Ofyr grill demonstrations. Premium ingredients will be supplied by renowned local providers Spillane’s Seafood and Star Seafood, ensuring the highest quality catches reach guests’ plates. The evening will begin with an impressive selection of oysters, served both chilled and warm, accompanied by charred octopus that showcases Delourme’s mastery of fire-cooking techniques. The main event features half lobster brushed with garlic and ancho butter, followed by Kerry Atlantic Crab and then Ballycotton Cod, each preparation highlighting the natural flavours of Ireland’s coastal waters.

Under the stretch tent, guests will experience the same incredible atmosphere that made October’s event unforgettable, complete with live entertainment that celebrates the evening’s Celtic theme.

On Sunday, 1st December, we proudly hosted a special event at The Brehon Hotel & Spa in support of Brú Columbanus, a Cork-based charity that provides vital accommodation for families of loved ones in Cork hospitals.

This heartwarming afternoon was a celebration of culinary creativity, festive spirit, and community support. Guests were treated to live cooking demonstrations by our very own Executive Chef Chad Byrne, alongside Michelin-starred chef Rob Krawczyk, owner of the acclaimed Restaurant Chestnut in Ballydehob, West Cork. Rob, who has held a Michelin star since 2019, shared his expertise through festive recipes and tips to inspire unforgettable Christmas meals.

Wine lovers enjoyed a curated wine tasting with KD Evans from The Wine Buff Killarney, who showcased exceptional selections to complement holiday menus. It was an engaging and educational experience, perfect for discovering new favourites and mastering the art of pairing wine with seasonal dishes.

No festive event is complete without indulgence, and our guests savoured exquisite canapés crafted with the finest seasonal ingredients, offering a delicious preview of the dishes demonstrated. We want to thank all our sponsors of the many raffle prizes that were won; The Ross Hotel, Gougane Barra Hotel, The Gleneagle INEC, Schull Harbour Hotel, The Park Hotel Kenmare, The Kenmare Foodie and The wine Buff Killarney.

We’re delighted that all proceeds from the event went directly to Brú Columbanus, helping them continue their incredible work supporting families during challenging times. Thank you to everyone who joined us and made this event a success. Together, we celebrated the season of giving in the most meaningful way!

Our first Chef Series: Brehon meets Breton took place in October 2024 under our stretch tent on the Brehon Lawn. Stephane Delourme, who has honed his craft over 25 years with Rick Stein in Cornwall, brought his signature passion for seafood and Celtic traditions to The Brehon. Guests were treated to a live seafood BBQ demonstration on a traditional ring grill using wooden coals, elevating the evening with an authentic and immersive cooking experience.

The Brehon Meets Breton menu began with welcome drinks and oysters, setting a sophisticated tone for the evening. Guests were treated to a selection of freshly cooked seafood dishes, each paired thoughtfully with a hand-selected glass of wine, provided by Classic Drinks Ireland. The menu featured fresh salads crafted with local produce, perfectly complementing the seafood’s rich flavours. Guests were served Kenmare Crab Cakes, followed by scallops in garlic butter and Slip Sole, brushed with vadouvan spices and lemon olive oil, perfectly preparing their palates for the main course of Wood-Fired BBQ Lobster with bang bang chilli glaze and crushed cashews. The culinary journey concluded with a sweet and indulgent Breton Butter Cake, served with bramble berries and Chantilly, providing a memorable finish to a delightful evening.