Our team of Chef’s, have taken Cork’s food philosophy to heart – sourcing the best possible local ingredients, cooking them simply and letting each speak for itself. A task made much easier by the hotel’s location in the culinary capital of Ireland and close to some of the best artisan producers in the country.
Award-winning cheeses read like a culinary who’s who from the county: Ardsallagh Goat, Coolea, Gubeen, Durrus, Milleens, Hegarty’s & Carrigaline. Cork is famous for its seafood, too, and our brown crab comes from Castletownbere, while family-run Ballycotton Seafood delivers hake, plaice, cod, monkfish, scallops and other delicious fish, daily.
Skeaghanore duck is hand-reared on a diet of pure cereals – taste it and you’ll see why Helena and Eugene Hickey’s fowl are so sought-after. Our beef comes from Macroom-based Twoomeys, with every steak, fillet and roast traceable from farm to fork.
At The Weir it’s not just about the meat and fish. Much of our fruit, vegetables, nuts, seeds and salads are sourced from outstanding local Cork growers and all are of the very finest quality. No meal is complete without the rich creaminess of Baldwins farmhouse Ice cream, with irresistible flavours that include Lee vanilla, white chocolate and blueberry, all made exclusively for The Weir.