Maria Doyle Kennedy is to give an intimate performance at Danú at The Brehon, Killarney

The highly successful Danú Restaurant has continued the trail blazing trend of bringing innovation to food in Killarney and have now expanded this even further with their launch of their series of Celtic Goddess Nights.  The first Celtic Goddess Night is on Thursday 25^th April and Danú are proud to announce they will be hosting an intimate performance by Maria Doyle Kennedy.

Maria remains one of Ireland’s best-kept secrets. Indeed the raven-haired Dubliner is probably more familiar as either Katherine of Aragon, nanny to the son of a serial killer or the estranged wife of the lovely Mr Bates from the three award-winning television series, The Tudors, Dexter and Downton Abbey. Irish music monthly Hot Press once described Doyle Kennedy as “the finest voice this country has ever produced”. Maria has spent more than two decades performing all over the world before audiences ranging from tens of thousands at Glastonbury, Oxygen and the Cambridge Folk Festival, to hundreds in small, intimate theatres.

Our Celtic Goddess Nights were derived from the origins of the restaurant’s name, Danú.  The name Danú originates from Irish mythology – Danú being the oldest Celtic Goddess, particularly associated with the Province of Munster and its fertile soil. Danú’s menu as devised by Head Chef, Chad Byrne, presents fresh Irish produce served with a modern flair

Tickets to the Celtic Goddess Evening with Maria Doyle Kennedy cost €45 per person. This includes a two course gourmet meal in Danú Restaurant followed by a performance by Maria Doyle Kennedy. Places are limited so early booking is advisable. 

For further information visit www.thebrehon.com or Tel 064 6630700

It’s Mother’s Day at The Brehon

She gives you all the confidence in the world, she wipes your tears and picks you up when you fall and she always has your back.  It’s Mother’s Day on Sunday 10^th March at The Brehon and we want to thank all the mothers out there.   

Enjoy a wonderful Mother’s Sunday lunch in the award-winning Danú Restaurant.  Savour a delicious four course lunch with amazing starters such as Silver Hill Duck Pastrami with green beans macerated mandarins and sesame dressing or try our mains of Roast and Pressed Belly with Pork Blade, with Jack McCarthy’s Black Pudding and Cox apple puree or Slow Cooked Roast Beef with Gratin and mini Yorkies and Red wine jus.  All produce used in Danú is locally sourced and only the best produce is chosen by Head Chef Chad Byrne.   

All mother’s coming to lunch in Danú get a €25 spa voucher for the Angsana Spa at The Brehon.  The Angsana Spa offers an extensive range of holistic and non clinical spa treatments and massages to refresh and revitalise the sprit, mind and physical being.  

 Lunch is only €30 per adult and €15 per child.   

To book please call 0646630700

Danú at The Brehon | Muckross Road | Killarney | 0646630700

The Brehon Laws

Welcome to The Brehon Killarney

Let us amaze you

By custom and culture, the Irish are a hospitable people. Visitors to Ireland happily testify to the warmth of the welcome. But not many realise it is a culture enshrined in ancient Irish law.

The Brehon Laws governed the ancient society of Erin in the days when an emerging Roman Empire sought to civilise mainland Europe. Under Brehon Law, it was an obligation to offer hospitality to anyone who happened upon your dwelling place. But few regarded it as an obligation; they felt it was a privilege to offer a roof, sustenance, warmth and a welcome.

My family’s ancestors were among the first to embrace those laws. We are proud to adhere to them still – and to give expression to that great tradition in a Hotel where we blend the best of the old and the new under the banner that proclaims our heritage.

The Brehon represents the pinnacle of our experience – and our pride. It is the welcome that the O’Donoghue Family have extended for generations.

It gives me great pleasure to bestow this welcome to you – Céad Míle Fáilte.

I sincerely hope you enjoy your stay with us and thank you once again for choosing The Brehon, Killarney.

Mr. Patrick O’Donoghue

Managing Director

                                                                                                                                   

Welcome

I wish to warmly welcome you to The Brehon. I trust you will have a most enjoyable stay.

At The Brehon, we offer a broad range of facilities and services, which are included in this Guest Information Directory. Should you have any queries please do not hesitate to contact me or any member of my management Team.

Gary Curran

Hotel Manager

THE BREHON WAY

The O'Donoghues are a family whose ancestors were among the first to embrace the Brehon laws. Keeping true to the essence of those laws on hospitality - they welcome you to celebrate with them The Brehon Experience. 

The Brehon Laws Brehon Laws were civil laws that governed everyday life in the 15th Century and were concerned with payment of compensation for harm done and the regulation of property, inheritance and contracts. The name Brehon comes from the Irish word for 'Judge'  Passed on orally from at least the first century BC the Brehon Laws, named for Ireland's wandering jurists, were first set down on parchment in the seventh century AD, using the newly-developed, written Irish Language, and continued in use until the beginning of the seventeenth century.

The Brehon Way programme ensure both Management and Staff here in the Hotel embrace the Brehon Laws to enhance your customer experience. The Story of our Logo The Salmon depicted in The Brehon logo represents the Salmon of knowledge - from Irish Mythology. The story goes that the poet Fiegas spent 7 years fishing for this salmon, because he knew if he caught it and ate its flesh he would have all the knowledge in the world. When he caught it he asked his young apprentice Fionn to cook it. As he cooked it Fionn burned his thumb and sucked it to relieve the pain. When Fionn gave the cooked fish to his boss, Fiegas saw from the light in Fionn's eyes that he had gained all the knowledge and wisdom of the salmon. Fionn later became the leader of the Fianna famed heros of Irish myth.  The Story of Danú In Irish mythology, Danú is the mother goddess of the Tuatha Dé Danann Old Irish: "The peoples of the goddess Danú "). Though primarily seen as an ancestral figure, some Victorian sources also associate her with the land. Danú was considered as the mythic mother goddess of the Tuatha Dé Danann, the Celtic tribes that first invaded Ireland. Indeed, the Thuata Dé were the descendants of the goddess Danú, and in some local instances, the ruler of the otherworld was a goddess, rather than a god, just as some folktales represented the otherworld as 'the Land of Women'. Danú may be connected with Bridget, daughter of Kildare and of learning, culture and skills.

Head Chef Chad Byrne brings you King Scallops with Monkfish ,Courgette and Lemon Thyme Sauce

Head Chef Chad Byrne brings you King Scallops with Monkfish ,Courgette and Lemon thyme Sauce

Serves 4

8 Large King Scallops

4 x Monkfish at approx 180g each

6 x Shallots

2 x cloves garlic

8 x caraway seeds

5 Podded cardamom seeds

2 x courgettes grated

500ml of fish stock

8 Sprigs of lemon thyme

8 very thinly Sliced pickled Beetroot

50g of Spinach Washed

1x lemon

80g of butter

150 ml of a good fruity olive oil

Sliced carrots for garnish

Sprigs of chervil

Remove the Roe from the scallops. (Here at The Brehon we would usually dry these out and grind them into a powder and add to celery salt this makes a great seasoning for fish.)

Ask your Fish monger to trim of any sinew from the monkfish, this is done for 2 purposes, if its not removed when frying your monkfish will curl and get tough .

To make the courgette sauce;  on a low heat gently cook shallots, lemon thyme, seeds and garlic in ½ the olive oil without colouring for 20 mins , add the fish stock and bring to the boil to this add the grated courgette and spinach, cook out for 2mins blend to a fine puree with 50g of butter and seasoning, your sauce should be velety and bright green. This sauce can easily be made in advance and kept for 2days

Season the monkfish and cook on a medium heat pan with olive oil.  Usually for a 180g fish I would cook one side until the fish has changed colour to opaque, then I would turn the fish and finish with butter, let the butter go brown to get a nutty flavour and finish with a squeeze of fresh lemon.  This process should not take longer than five minutes

Whilst doing this also start the Scallops in exactly the same manner in the same pan as the fish, just add them when the monkfish is about 2 minutes off.

Serve garnished with Slices of pickled beetroot, just folding of the scallops and russet carrots nicely put around the monkfish with chervil

New Head Chef at The Brehon, Killarney

The award-winning team at The Brehon, Killarney now counts an Olympic hopeful among its ranks. Chad Byrne the new Head Chef of The Brehon will represent Ireland in the Culinary Olympics in Germany next October.

This is just one of Chad’s many culinary accomplishments to date. He joins the team at The Brehon having previously worked as Head Chef of the Hilton in Dublin. While there he represented both Ireland and the UK in the Hiltons Grandmasters Final where he came fourth in Europe.

“We are delighted to welcome Chad to The Brehon, his wealth of experience and talent is well respected and admired among Irish and UK restaurateurs,” say Regional General Manager at The Brehon, Donagh Davern.  

“Chad is here to build on our reputation for excellent food and we look forward to taking our food to new heights under his guidance.”

Chad’s extensive experience includes working at renowned establishments such as the Michelin Star restaurant, Ristorante Semplice in London, the Five Star Heritage Golf & Spa Resort in Killenard, The Killarney Park Hotel and The Clarence and Merrion Hotels in Dublin.

Chad’s impressive trophy cabinet includes a Michelin Credit for his role as Head Chef in The Heritage Resort, the award for Irish Gastro Chef of the Year 2012 along with a Gold Medal from Chef Ireland 2012.  Chad is a frequent visitor to the TV3 studios where he has appeared a number of times on their morning shows.

Chad has already introduced a delectable range of new dishes to Danú’s A La Carte menu, his starters include salad of heritage tomatoes with St' Tola goats cheese and tapenade crouton and duck liver parfait, truffle tuile apple chutney and beetroot reduction. For mains the tempting choices include Ballyskellig duck breast red onion tartain, white onion puree and summer vegetables, and blanquette of turbot saute potato with mussels and sauteed greens. 

Chad has also introduced a new bar food menu which includes seafood tageltelli with fresh clams and mussels , crisp fried calamari with a touch of smoked paprika, and baked smoked salmon and cream cheese croquet monsieur.

To celebrate Chad’s arrival at The Brehon, they have created a special Unwind and Dine midweek break which includes overnight accommodation with breakfast, a special two course taster menu in Danú and a €10 voucher for the Angsana Spa from just €79pps. To book visit www.thebrehon.com or call 064 6671543.