Our Slow Food Ethos

It is both rare and a privilege to have a garden and kitchen in such close proximity. This is perhaps why Hilton has long been associated with culinary expertise and the much chronicled produce of the kitchen garden. Lucy Madden is acclaimed as one of Ireland’s best cooks and food writers and has written “The Potato Year, 365 ways of cooking potatoes”, a labour of love and homage to the humble spud. She now spends much of her time growing ingredients for the Hilton kitchen. Fred, her son, took over the reins in 2009, training in London under Rowley Leigh at Kensington Place and more recently at the Carpenters Arms, famously awarded that rare thing, a five star review by A.A Gill. Great emphasis is placed on growing and sourcing seasonal produce. Our dishes are inspired by the fruit, vegetables and herbs grown in the four acre walled garden. Spring lamb, pork and venison as well as trout and freshwater fish are also sourced from the estate and regularly feature on the menu. We derive no greater pleasure than serving our guests produce sourced from the kitchen garden and estate.

“Food at Hilton Park was the best we had in Ireland…” Jerry Hulse’s Travel Tips, Los Angeles Times

“Lucy turns out some of the most delicious and appropriate food I’ve tasted anywhere.” Darina Allen, The Irish Times

Afternoon Tea

A luxurious affair with cakes still warm from the oven, chosen with care and perhaps including fruits in season. A selection of dried tea leaves or fresh herb teas picked from the herb garden are also available.

Dinner

Dinner is served in the dining room, acknowledged by many to have one of the finest views in the country. It is a set 4 course menu, although of course we can cater for any special dietary requirements with prior notice. Guests can dine communally or separately amidst flickering candlelight while enjoying the marvelous view of the lake, shimmering with the evening light.

Breakfast

Breakfast is served in the restored vaulted servants’ hall. Choose from a wide array of fresh and poached fruits, organic yoghurts and delicious homemade granola. Bread is of course baked fresh that morning, and served with homemade jams such as Strawberry and Lavender and Green Tomato and Cardamom. We serve sausages made by the Craft Butcher Stephen Larmer. We source Fermanagh Black Bacon and Pudding from the highly acclaimed Pat O’Doherty in Enniskillen. For those seeking an alternative to the famous ‘Full Irish’, fish options are available, such as Sorrel and Haddock Fish Cakes or Organic Smoked Salmon.

“There is a special pleasure in sipping an aperitif while sitting beside a huge log fire in the drawing-room at Hilton Park, with its fine plaster work and ceiling and old, well-upholstered furniture, in the sure knowledge that dinner is the best that can be had anywhere in the counties.” Colm Toibin, writer