The Brehon in Killarney unveils great value festive packages for Christmas 2012

Enjoy a two night pre-Christmas stay for €139pp

and Christmas party nights from €50pp

Are you longing for a stress free Christmas day with no slaving in the kitchen? Wishing for a magnificent way to ring in the New Year? Or if you simply want to kick off the festive season in style with an impressive Christmas party then check out the Christmas offers at The Brehon in Killarney.

The Brehon is the number one destination for luxurious and relaxing festive breaks. If you are looking for a stress free way to catch up with your loved ones over the Christmas period then look no further than The Brehon to help add some festive sparkle to your holidays.

The Brehon’s great value festive packages include:

• Join us for a two night pre-Christmas special package where you will enjoy two nights bed and breakfast with one dinner on an evening of your choice. From €139 per person sharing.

• Are you in charge of organising the Christmas party night? The Brehon’s Christmas party package includes a mulled wine reception, a sumptuous four course meal and a live band followed by dancing into the small hours. €50 per person.

• Put your feet up this Christmas and let the hotel take care of you and your family. Take advantage of our three day special Christmas package from Christmas Eve to 27 December. This wonderful package has many delights including luxurious Christmas meals, use of the hotel’s award-winning Angsana Spa, entertainment each night in The Brehon Bar plus a visit from Father Christmas. From €549 per person sharing.

• Fancy ringing in the New Year in style? The hotel’s New Year’s Eve festivities include two night’s bed and breakfast and one dinner. From €199 per person sharing

Make Christmas 2012 one to remember in the exquisite surroundings of The Brehon

The Brehon is a luxurious hotel of unique grace and elegance set amidst Killarney’s breathtaking landscape and overlooking Killarney National Park. Each of the 123 guestrooms and suites reflect a contemporary blend of style and space. The Brehon offers visitors a chance to relax and unwind in the Angsana Spa where experienced Thai therapists offer a range of holistic spa treatments to refresh and revitalise the spirit and physical being.

Check out www.thebrehon.com for further details on festive packages

For bookings, contact The Brehon and Angsana Spa on 064-6630700 or visit www.thebrehon.com

Treat yourself to a well deserved break at The Brehon in Killarney from as little as €79pps

Choose a ‘Golden Winter Holiday’, ‘Unwind and Dine’ or ‘Spa Sensation’ package

If you are feeling a little stressed or in need of a pick me up, visit The Brehon in Killarney, one of Ireland’s most luxurious hotels. Treat yourself to some time off from your hectic schedule to unwind and see everything that the beautiful scenic town of Killarney has to offer.  

The Brehon is the number one destination for indulgent and relaxing breaks. This is an opportunity for you to take advantage of the winter wonderland atmosphere and spend your days visiting historic sights and your evenings enjoying the hotel’s roaring fires.

The Brehon’s great value winter packages include:

• Take a well deserved break with The Brehon's three night Golden Winter Holiday package. This wonderful package includes three night’s bed and breakfast with a four course dinner on an evening of your choice, tickets to Muckross House and Gardens, relaxation time in the Angsana Spa and discount vouchers to many of Killarney’s finest shops where you can shop until you drop! All this from €159 per person sharing.

• If you fancy a mid-week getaway, why not try the Unwind and Dine package, valid from Sunday to Thursday. This package includes accommodation for two people sharing, a two course evening meal, full Irish breakfast and a €10 voucher for the Angsana Spa. From €79 per person sharing.

• For a deeply relaxing break choose the overnight Angsana Spa Sensation. All the Angsana Spa therapists have been extensively trained in Phuket (Thailand) and can offer an exclusive range of treatments and massages to refresh and revitalise your body and mind. This overnight break includes a full Irish breakfast, a 60 minute full body massage and relaxation time in the Vitality Suite of The Angsana Spa. From €139 per person sharing.

Relax and unwind this winter in the exquisite surroundings of The Brehon in Killarney

The Brehon is a luxurious hotel of unique grace and elegance set amidst Killarney’s breathtaking landscape and overlooking Killarney National Park. Each of the 123 guestrooms and suites reflect a contemporary blend of style and space. The Brehon offers visitors a chance to relax and unwind in the Angsana Spa where experienced Thai therapists offer a range of holistic spa treatments to refresh and revitalise the spirit and physical being.

Check out www.thebrehon.com for further details on festive packages

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

The Brehon – Nominated as Best 4* Hotel and Best Spa at The Hotel & Catering Gold Medal Awards

The Brehon, Killarney has once again been nominated in the Best Four Star Hotel category in the prestigious Hotel & Catering Gold Medal Awards and this year has also been nominated in the Best Spa category.

The Killarney hotel has been nominated in this category five times in recent years, scooping the award in 2008.

“This nomination reflects the consistency in standard that our team provides. To be nominated again this year is a fantastic achievement. We are very fortunate to have a team who are very focused on providing excellent service to our guests and it is a fantastic tribute to their dedication and commitment, This year we have also received a nomination in the Spa Category which again is a credit to our team in The Angsana Spa” says Gary Curran, General Manager of The Brehon.

The Hotel & Catering Review Gold Medal Awards recognise and reward excellence across the hotel and catering industry. Hundreds of hotels, restaurants, caterers and hotel groups across the country compete for the coveted Award for Excellence across 14 categories. The Brehon is nominated in the Best Four Star Hotel Category, having been visited by an anonymous Gold Medal jury member earlier in the year. This member evaluated every aspect of their stay from their reservation right through to their departure. They report their findings to the Gold Medal Jury who in turn will choose the overall winner. 

The 123 bedroom luxury Brehon Hotel opened its doors eight years ago and has since achieved many accolades including an AA Rosette, Awards from CIE Tours & The Irish Accommodation Services Institute, as well as recommendations from Georgina Campbell, The Michelin Guide & Conde Nast. It was also rated as the best four star hotel in the Country by Fáilte Ireland. The Brehon is owned by The O’Donoghue Family, who also operate The Gleneagle Hotel and the INEC.

The winning hotel will be announced at a gala ceremony in The Burlington Hotel, Dublin on 25^th September.

Head Chef Chad Byrne brings you CRÈME BRULEE

Head Chef Chad Byrne brings you

CRÈME BRULEE

 

500 ml of Cream

5 x Egg Yolks

2 Whole Eggs

½ Vanilla Pod

½ tsp of Vanilla Essence

½ Tablespoon Honey

50g Sugar

1.Boil the cream, vanilla pod, vanilla essence and honey in a saucepan.

2.Mix together the 2 whole eggs, the egg yolks and sugar in a bowl.

3. Reduce the heat down under the pan and fold in the egg, yolk and sugar mixture. 

4. Stir until the mixture is slightly thickened.

5. Take off the heat and strain through a sieve to remove the vanilla pod.  Leave the mixture to cool. 

6. Transfer to 4 ovenproof ramekins.  Bake in the oven at 100c for approx 45min-1 hour until firm to the touch.  Enjoy.

Our sommelier, Andras Toth recommends a white wine,  Araldica Alasia Sec, Piedmont to accompany this dessert.  It is made from Moscato grape and will be delicious with this Brulee.