Our Produce

From Farm to Fork - Quality & Passion Every Step of the Way



Ireland is home to some of the world’s finest produce and artisan food producers, and the Irish food experience is often an unexpected highlight for most visitors. Harnessing the natural bounty of the Atlantic Ocean and lush green pastures, that Ireland is famous for, The Europe Hotel & Resort’s team of Chefs expertly create delectable dishes using fresh, local, sustainable ingredients.

 
In the shadow of the MacGillycuddy’s Reeks by Lough Lein lies the hotel’s own 400 acres farm. For the past 30 years, this farm has been managed by Head Farmer Seán Moriarty and is home to sheep and over 350 head of cattle, a combination of Aberdeen Angus, Charolaise and Limousin. As a certified member of Bord Bia (The Irish Food Board), guests can be reassured that our beef and lamb is produced in accordance with the highest standards. With this focus on excellence in all areas, we proudly feature our home produced beef and lamb on the hotel’s menus.


Executive Head Chef Alex Nahke focuses on seasonality, sustainability and local produce when creating his menus, supporting local growers and producers providing the freshest ingredients. For Alex the short farm to fork journey is hugely important as “knowing where the finest product comes from and the assurance that it has as little impact on the environment as possible”. Alex finds his main suppliers by shopping locally himself and finding new producers at farmer’s markets and festivals.

 

Meet Some of our Local Suppliers...

We are proud to work with so many excellent Irish producers, and below is a little introduction to a few of them:
 
 
Spillane’s Seafood, Killarney, Co. Kerry – Fresh Irish Fish & Shellfish
Started in 1973 by Michael and Finola Spillane, the business continues under the management of their son Paudie. Spillane Seafood supplies a variety of fresh and smoked fish to the hotel. Generations of experience, expertise commitment to quality goes into every piece of salmon that Spillane Seafood cures and smokes. It is all natural and preservative free.

 
Dingle Goat Cheese, Inch, Co. Kerry– Dairy Farmhouse Cheese
A luxurious creamy farmhouse soft goats’ cheese, made by Angela O’Hanlon, It all started in 2014 when we got our first two milking goats Molly & Summer for our wonderful children Maryanne & Joseph who have asthma. We are a family run farm going down the organic route. Our healthy, happy herd of mixed breed goats are free to roam and forage the majestic Slieve Mish Mountains. Happy goats make delicious cheese! A true heavenly taste of the Dingle Peninsula straight from farm to fork, with no additional additives or preservatives.

 
Kells Bay Cheese, Kells, Co. Kerry - Dairy Farmhouse Cheese
The Lynch family have lived on the farm at Kells Bay on the Ring of Kerry since the 1700s.  Butter was made on the farm until the 1960s with milk from the native, small, black, Kerry Cow, a hardy upland dairy cow, now classified as rare breed. In 2014, Brian Lynch created Kells Bay Cheese using milk from the Kerry Cow. Limited availability of dairy Kerry Cows ensues small amounts of Reserve Kells Bay Cheese for your enjoyment. The fusion of the sea and uplands helps create our unique, handcrafted farmhouse cheese.

 
Caherbeg Farm, Rosscarbery, Co. Cork - Black & White Puddings
Willie & Avril Allshire are artisan producers working from their small farm in Rosscarbery, West Cork. They launched their black & white pudding in December 2006, and in March 2007, Willie was the first Irish Producer to win a medal in the biggest European Black Pudding Competition - Gold! More awards followed for both the Black & White Pudding including Blas na hÉireann awards. In October 2015, they launched Gluten Free Black & White Pudding made to the same high standards. They use locally produced Irish pork for the entire Rosscarbery brand. The next generation has been involved since the business was established but eldest son, William, has worked full-time with his parents since completing his secondary education; while Maurice who is in his final year in secondary school continues to work on a part-time basis. All focus is on quality over quantity; you might say they are obsessed with it.

 
Beaufort Eggs, Beaufort, Co. Kerry – Local Free Range Eggs
Mary O’Connor and husband Pat produce free-range eggs from over 900 Lohmann Brown hens in Beaufort, near Killarney. The eggs have a distinctive golden brown shell and the yolks are a rich yellow. The business is family-run and their four sons and one daughter help at busy times.

 
Eve’s Leaves, Cahersiveen, Co. Kerry - Local Chutneys & Relishes
Eve is a small artisan food producer and grows all her own veg in a chemical free environment, mainly in poly tunnels using only natural homemade fertilizers and water from her own mountain well.  She does not use any pesticides or chemicals and uses as much organic matter as possible, delivering her veg within hours of picking, keeping it as fresh and nutrient rich as possible. Eve also makes her own health breads, relishes and pickles, which are made to order without the use of any preservatives.

 
Fenit Fruit & Veg, Fenit, Co. Kerry – Local Potatoes & Seasonal Vegetables
Established in 2001 by Willie Parker, Fenit Fruit & Veg has grown to become one of the top suppliers of potatoes and fresh fruit and vegetables in Munster.
The Parker family have been the principle potato growers in Kerry for over half a century, and the renowned Fenit potatoes have formed the backbone of this growing and dynamic business. As a supplier of prepared vegetable products to the trade, Fenit Fruit & Veg boast a comprehensive traceability system whereby all prepared products can be traced back to the field of origin. Such innovative production facilities and systems ensure that Fenit Fruit & Veg remain a front-runner in the food supply business.

 
Star Seafood, Kenmare, Co. Kerry - Fresh Irish Fish & Shellfish
Star Seafood specialists in producing organic smoked salmon since 1974, sourced from Kenmare Bay. Over the years, they have built up a great name for smoked products, in particular smoked salmon and mackerel, which their master smokers have perfected over the past 40 plus years. Fish is smoked in the traditional way, slow smoking it for over 16 hours for excellence in flavour and texture.

 
Bally Goat Cheese, Newcastlewest, Co. Limerick - Dairy Farmhouse Cheese
The Leahy Family established bally Goat Cheese in January 2019. They began milking goats in October 2017 on the family farm in Newcastle West, Co. Limerick. Having previously supplied milk to another cheese producer, they decided in 2019 to start their own, new venture.
Inspired by the cheese of Northern Italy, Bally Goat Cheese is handmade in Co. Kerry. The cheese has a smooth and creamy texture, without any additives or preservatives. The herd of goats are regularly exhibited at agricultural shows across the country and have won numerous championships.
 
 
 

Meet The People Behind The Food….
 

Alex Nahke - Executive Chef, The Europe Hotel & Resort
Alex has a wealth of experience in some of Ireland’s leading Hotels.  He brings with him a passion for food sourcing only the best quality local ingredients. “We as a kitchen team pride ourselves on sourcing as much of our produce from local growers and farmers as possible. We are in constant contact with our local producers and trying to grow with them, to have the Best Local Foods available.
 
Our Latest adventure is to work with our Farm Manager Sean Moriarty to produce the best Angus Beef and Kerry Lamb on our own land and use it in our Restaurant this is in conjunction with our Local Butcher, Millers Meats in Aghadoe and exclusively delivered to us.
 
Today, when we have an almost unlimited range of ingredients at our disposal and are open to so many culinary influences, it is essential that we as a kitchen team work with a real sense of  balance and respect for cultural traditions. I believe it is essential to stay true to classic recipes and techniques as these can then be used as a platform for modern cuisine. My philosophy is very simple, each day we strive to do better. I believe a great dining experience is finding a perfect balance of excitement, refinement, professionalism and warmth. My hope is that your experience with us will live up to this”

 
 
Seán Moriarty – Head Farmer, Killarney Hotels Farm
It has never been more important to know our food story. We thankfully live in a time where sustainability, seasonality, highest quality, food miles and supporting local are at the forefront of consumers’ minds. At Killarney Hotels, food is a serious business and the hotels have taken the next step in bringing the best quality produce to their tables. With the most enviable location to work each day, Seán Moriarty has been managing the Killarney Hotels farm for over 30 years. Stretching across approximately 400 acres in the shadow of the MacGillycuddy’s Reeks by Lough Lein, from The Europe Hotel & Resort to The Dunloe Hotel & Gardens, the farm is home to 340 head cattle, a combination of Aberdeen Angus, Charolaise, Limousin and hundreds of sheep. Historically, sheep and cattle reared at the farm were sold at market or directly to factory, however in the last couple of years it has produced beef and lamb, which proudly features on the hotels’ menus. Seán meets with the Chefs on a weekly basis to discuss the needs for their dishes and works with local butler Mike Miller to ensure the perfect treatment and aging of the meats. Having a close symbiosis between the land, Farmer, Butcher and Chef results in a product of exceptional quality, of higher welfare, which supports the local community.

 
Terry O’Brien – Head Baker, The Europe Hotel & Resort
In what is almost a rarity these days, The Europe Hotel & Resort is home to its very own in house Bakery with Terry O’Brien overseeing the creating of fresh, delicious baked treats for guests each morning. Having been at the hotel for many years, Terry cites her career highlight as working and training under the supreme talent of German master Baker Wilfried Aichinger, who was Head Baker at The Europe for many years. Still to this day, many of his classical European recipes and techniques are used by Terry including the irreplaceable Bread Dough Moulder, which is over 50 years old and working perfectly. For Terry there are four key elements in creating outstanding baked goods – “Time, the freshest yeast, highest quality flour and the right equipment.” Sourcing local, quality ingredients from suppliers such as Beaufort Eggs, Lee Strand and Select Foods, she said that over the years customers’ taste have broadened because people travel more and are more diet conscious and there is a higher demand for artisanal breads, gluten free and vegan products. However, “the old classics are still the favourites like health bread, brown soda, and our famous walnut & Guinness bread proving the winner with guests”

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