Co-owner of Shanbally House and Gardens, Bridget Duggan brings a wealth of knowledge about food as she and her daughter Kate Duggan oversee the two-hundred-acre estate where medicinal herbs and organic vegetables are cultivated.
Devoted to health through natural means, the estate now cultivates more than 120 varieties of medicinal plants on the farm, in addition to upwards of 30 vegetables that anchor the plant-based menus used for their event catering.
Bridget personally prepares the majority of meals served to guests at the venue, delivering a “soil to plate” dining experience unlike any other. In this piece, she highlights the places that she believes render County Tipperary, Ireland a culinary paradise, and she emphasizes the value of understanding the origin of one’s food.
Which three restaurants in Ireland would you rate as your top picks?
One that I continually return to is Kicky’s on George’s St. The food is outstanding, the staff are exceptional, and it’s perfectly situated no matter where you are in Dublin. Closer to home, Larkins in Garrykennedy sits along the shores of Lough Derg in Tipperary and is definitely up there; they’ve just been named Ireland’s best pub, and every aspect—from the people to the surroundings—feels flawless. It’s a family-run pub, and the experience is consistently superb. Lignum in Galway stands out as my absolute favourite, ranking highly among Ireland’s best. Each visit offers a different experience and the food is superb; it’s a premium outing, but worth doing at least once.
Where are the best coffee spots in Ireland?
Coffeewerk + Press in Galway is my lifelong top coffee shop. Bean in Dingle in Kerry is another fantastic choice with extraordinary coffee, and when I’m in Dublin, One Kinda Folk on Leeson St is a delightful discovery, with their peanut & jam banana bread being out of this world!
In your view, which Irish county serves the best food?
I’d have to admit a bias toward Tipperary. Nenagh is a true foodie haven, home to Country Choice which is renowned nationwide. Living by Lough Derg affords a wealth of fantastic options along the lake, including Goosers in Ballina, Larkins as noted above, Paddys in Terryglass, and more. That’s before considering Cashel Palace, Mikey Ryans, or Chez Hans in Cashel, all of which help showcase Tipperary at the highest level.
What’s your favourite dish to prepare?
If time isn’t an issue, I love slow-roasting beef with all the trimmings. Our farm is organically certified, and we grow all our own vegetables and herbs on site at Shanbally House & Gardens, including organic rosemary and thyme whose bold flavors elevate any roast dinner. There’s something special about potatoes dug from the earth—whether mashed or crispy roast potatoes—that makes every meal feel personal and enhanced.
If you’re in a time pinch at home and need to rustle up a quick dinner, what is your go-to recipe?
Very simply, I survey the tunnels on our land, assess what surplus produce is available, and fold it into a dish. Our meals lean toward healthful, predominantly vegetarian fare, as everything grown in the tunnels is both delicious and organic. A quick stir-fry of mixed vegetables, using the finest organic ingredients from Shanbally, followed by a homemade pesto that I prepare and keep on hand year-round, makes for a recipe that is easy, fast, and wholesome.
What advice would you give to aspiring food lovers in Ireland?
Start cooking and experimenting with recipes—the only way you’ll learn. Step a little outside your comfort zone with what you try; you might be surprised by the results. I also believe every aspiring foodie should understand where their food comes from and where possible grow some of it themselves. Even cultivating just one variety in a pot brings immense satisfaction and tastes so good that you’ll be drawn into the full growing journey thereafter.
