Gather with Friends & Family
Reconnect with your tribe
Gather with Friends & Family
Reconnect with your tribe
For the love of food
Locally Sourced Produce
Support local producers
Experience Wood fired cuisine
Mark Ahessy takes up his position as Head chef at The Wicklow Escape in 2022. Coming from a pedigree of working alongside some of Ireland’s finest chefs Mark has worked in fine dining for many years in some of Ireland's best restaurants including Chapter One, L'Ecrivain and Pichet.
Working as sous chef alongside the late Michael Clifford he later returned as head chef in the newly opened Stonehouse restaurant, which under his capable hands gained entry into the Michelin Guide and received glowing reviews. Mark was nominated for Best Chef in both Leinster and Munster by the Restaurant Association of Ireland.
Starting his career as a chef over 20 years ago, Mark’s cooking in a small country house hotel in Tipperary was influenced by Ballymaloe style cooking. He then spent numerous years living and working in Kenmare at Mulcahy’s and the luxury Sheen Falls Lodge. Mark expanded his knowledge of ethnic and fusion in Taste at Bonsai by Dylan Mcgrath as well as 777, Hang Dai and Tiller and Grain. While Mark’s international travels and experiences have deeply influenced his cooking, he is passionate about Ireland's food produce and bringing out the best of quality local produce. Ultimately Mark is all about utilising the finest local Irish produce and cooking it with love and care.View Our Menu
Your experience begins with cooking over fire. The Fiery and Pavillion are home to a wood-fired dining experience with local food cooked over embers in front of your eyes. Choose from Wagyu beef or fish for the main event, with a full plant-based and gluten-free menu with advance notice.
This sensational four-course experience is open to non-resident diners from Spring 2022.Book a Table
The Wicklow Escape is for those who appreciate food and drink but are after an escape from the same-old approach.
Our locally sourced seasonal menu is thoughtfully created using ingredients grown, farmed or made within a 3-mile radius. From Castleruddery organic fare to Ridgeway Wagyu Beef, we're always serving the best of the season with a creative twist.Our Suppliers
For a hearty start to your mornings, guests enjoy a continental breakfast in bed or in the long hall on the first morning of your stay and a sumptuous breakfast on the second.
We’ll make you welcome with freshly ground coffee and a breakfast to remember. The offering will set you up for the day, no matter what your appetite desires.
Choose from lazy lounging lunch on a blanket in the gardens or the long hall, or take a picnic into the mountains and forests. With 360 degrees of forest and the West Wicklow Sugar Loaf in the garden, there are plenty of choices to relax or work for it!
If you are up for an excursion, we will pack your picnic in a handy backpack to take to one of the local beauty spots. With ogham stones, sleepy river banks, stone circles and miles of mountains there are plenty of choices.
For the main event, gather at the chef's long table and enjoy Mark's five-course menu. Highlighting the best of local produce at its seasonal finest we showcase the incredible produce grown by our neighbours.
Each course is paired with carefully selected fine wines in a marriage made for foodies.
The menu is packed with flavour and is the accumulation of over 20 years of Mark Ahessy's extensive experience.Contact Us
Michelle and John, the owners of the Ridgeway Farm, are committed to creating a stress-free and healthy environment where the cattle are fed grass and olive feed to produce the finest Irish Wagyu Beef. All of their Wagyu Beef is fully traceable from Farm to Fork.Read More
Established over 30 years ago by Hilda Crampton and and Dominic Quinn, Castleruddery Organic Farm is one of the finest organic farms in Ireland. The Irish Time-sponsored Irish Restaurants Awards, names them the Leinster Winners of the Local Food Hero category in 2020.Read More
George and Hannah, young foodie-farmers, have established one of the most innovative artisan food businesses in Ireland. Passionate about maintaining small, rural farms all the while promoting real, farm-fresh and local food, they offer handcrafted sheep’s milk products.Read More
At Dunlavin Dairy, set in the rolling hills of West Wicklow, small herd of Friesian cross Shorthorn cows grazes pasture which is not treated with artificial fertiliser. Arthur Craigie, the owner, believes in ‘Slow Food’, his ethos is on sustainable farming and the production of high quality natural food.Read More
Grace’s Organic Eggs is a family business started by Cathal Grace when he was 17 years old during his school summer holidays in 2018. On their farm, they produce eggs with an emphasis on freshness and quality with a focus on environmental sustainability.Read More
Wicklow Wolf was established in 2014 with a strong ethos rooted in Wicklow, the environment and the world we live in. Sustainability is at the core of everything they do. From growing their own hops to installing state of the art systems in the brewery, they are doing all they can do reduce their footprint on the land around.Read More
Please wait while flipbook is loading. For more related info, FAQs and issues please refer to DearFlip WordPress Flipbook Plugin Help documentation.