One of his favourite times of the year is game season, a few weeks a year that dedicated foodies look forward to annually, as it shows chef Seamus Commons at his best, working with the produce he loves most – the finest game his suppliers can provide him with, or that he can shoot, trap or catch himself!
Focusing on rabbit, hare, wild duck, venison, teal, mallard, partridge, pheasant and whatever else is available, Seamus creates stunning menus during the height of the game season every year. Award-winning sommelier Nick Faujours then carefully selects the most appropriate wines from Knockranny House Hotel’s cellars to match, and the results are sublime!
- Specially designed game tasting menu served in the award-winning La Fougère restaurant on Saturday evening
Terms & Conditions
Weekend 17th & 18th November