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It’s a long, long, way from Clare to here…..

 
  The envelope popped through the letter-box about two months ago, and, upon opening,  discovered it was a Wedding Invitation.  However, the Ceremony and Reception were to be held in Co. Clare on the South West Coast.  As we live on the North East Coast, I began to have second thoughts about the journey ahead.  We decided, in the end, to go and just enjoy the weekend.
Off we went, and about three and a half hours later, we arrived at our destination.  Doonbeg Golf Resort located just outside Doonbeg Village, Co. Clare.  Doonbeg Lodge was opened in 2006, and is a golfer’s paradise.  With 5* luxury, a fabulous golf course in a stunning location, what more could you ask for?

And so to the wedding itself.  The music and singing  were an absolute delight, with, amongst others, Nella Fantasia and O Mio Babbino Caro, (two of my personal favourites) which were just right for the occasion.

 

Upon our return to the hotel, we were treated to a Champagne and Canapé reception.  I just managed to take a quick picture of one of the canapé selections being offered to the guests, the Tempura of Fresh Salmon with Coriander Aioli, laid out on a slate serving platter.  Delicious!

The tables were beautifully decorated, and each had a card with a romantic line from a film or poem thereon.  I thought it was a lovely touch.

Dinner was about to be served, so we took our places at the immaculately dressed tables, and had our first glimpse of the menu.  

 Fresh Burren Smoked Salmon, with white crab meat and salad argume
 This was followed by Carrot & Coriander Soup, and then a really refreshing Mojito Sorbet

 

  The main course was a choice of either Roast Sirloin of Beef, with a Bourguignon garnish and red wine jus, or Pan Fried Monkfish, celeriac and truffle, langoustine velouté.

Dessert to finish  was so light, delicious, and full of flavour.  
 A Strawberry & Champagne Chibouste, elderflower jelly, strawberry & cracked black pepper sorbet.

Empty plates, and high praise at our table said it all.

 The wedding cake was a work of simple, elegant, art.   The fact that inside was the most delicious chocolate biscuit cake, was an added delight!
I was honoured to be asked earlier in the day by the Groom’s Mum and Dad to take photographs with my “fancy” camera, on their behalf.  After sorting through all the images, I was really pleased with the results.  Alas, I cannot publish most of my other pictures,  to protect the anonymity of my fellow-guests.  Being a “photographer” on the day was a great experience!

All in all, it was a fabulous day with great company and lots of fun, and we had an amazing wedding banquet courtesy of Chef Wade Murphy, and his team. 

We hope to return to Co. Clare, one of these days, to sample lots more of what this county has to offer.

 The iconic Bunratty Castle

 

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18 thoughts on “It’s a long, long, way from Clare to here…..

  1. What a beautiful post!I envy your camera skillz C, I went to a wedding last week & the blogging public were lucky to get an OOTD out of me before carnage ensued. Keep it up x

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  2. Lovely post. Doonbeg is gorgeous. I know what you mean about making the drive from East – West. We live in Galway and it takes me ages to 'accept' an invitation anywhere East of the Shannon, but I find it is usually worth it!Found a link to your site through Joanne Cronin's blog (Stich & Bear).

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  3. Thank you, Móna. Isn't it just amazing. I keep forgetting that most places are joined by motorway, or dual carriageway now. When I was a child, going on family holidays were an all day journey in the car!

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  4. I need to let my US friends see this post. I have trouble convincing them that "Corned Beef and Cabbage" is not what we are all about. The Burren Smoked Salmon, with white crab meat and salad argume looks fantastic

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  5. Hi Michael. Thank you for your comment. It is sad to think that we are still perceived in that way, when, as you already know, it is not the case here in Ireland any more, and has not been for quite some time. So many top class chefs producing the finest of dishes.

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