The Brehon Chef Series
An exclusive dining experience
Welcome to The Brehon Chef Series an exclusive dining experience that brings together celebrated chefs, unique flavours, and culinary artistry, all set against the stunning backdrop of Killarney. Each event in this series offers guests a rare opportunity to savour gourmet dishes crafted by top chefs, who draw inspiration from their heritage, local ingredients, and innovative techniques.
Following the incredible success of our first two Chef Series events, Brehon meets Breton, which featured renowned French chef Stéphane Delourme, and Brehon for Brú, a Christmas charity event, we are thrilled to continue bringing these exceptional experiences to Killarney.
Our fifth Chef Series takes place at Danú Restaurant on Saturday 17 October 2026. Portuguese Chef of the Year Hugo Alves of NORMA in Guimarães will join Executive Chef Chad Byrne for From Portugal to Kerry: An Evening with Chef Hugo Alves. The six-course tasting menu is €70 per person, from 6.00pm.
Breton Returns
Stephane Delourme is back in the Kingdom
In August, we hosted ‘Breton Returns’ under our stretch tent on The Brehon Lawn with Stephane Delourme. This was Stephane’s second time visiting the Brehon for a seafood demonstration with fresh seafood, wine pairings, live entertainment, and the signature Ofyr grill demonstrations. Stephane was joined once again by our Executive Chef, Chad Byrne. “Breton” reflected 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 brought a deep connection to Celtic cuisine and culture.
The summer edition delivered 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 were supplied by renowned local providers Spillane’s Seafood and Star Seafood, ensuring the highest quality catches reached guests’ plates. The evening began with an impressive selection of oysters, served both chilled and warm, accompanied by charred octopus. The main event featured 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 experienced incredible atmosphere that made October’s event unforgettable, complete with live entertainment that celebrated the evening’s Celtic theme.
From Portugal to Kerry
Portuguese Chef of the Year Hugo Alves joins Chad Byrne
Portuguese Chef of the Year Hugo Alves joins Chad Byrne
On Saturday 17 October 2026, The Brehon Chef Series returns to Danú Restaurant for one night only. Portuguese Chef of the Year Hugo Alves will cook with Executive Chef Chad Byrne, bringing the food of northern Portugal and Kerry to the same table.
Alves is executive chef at NORMA in Guimarães and was named Cozinheiro do Ano 2021. He has cooked in some of Portugal’s leading kitchens and received Michelin recognition, including a Bib Gourmand, before going back to northern Portugal to open NORMA. His cooking is simple, creative and built around good produce from the land and the Atlantic.
He will be joined by Chad Byrne, Executive Chef at The Brehon. Chad’s cooking has earned him Best Chef in Kerry and two AA Rosettes. He works with Kerry farms, the sea and the wild larder, and keeps the food honest and local.
The menu draws on both places — Kerry and northern Portugal — and their shared link to the Atlantic. This is the fifth event in The Brehon Chef Series.
From Portugal to Kerry: An Evening with Chef Hugo Alves
Danú Restaurant, The Brehon Hotel & Spa, Muckross Road, Killarney
Saturday 17 October 2026, from 6.00pm
Six-course tasting menu · €70 per person
Brehon meets Breton
Featuring Renowned Seafood Chef Stephane Delourme
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.
