At The Shelbourne hotel, Irish patriot Michael Collins drafted the republic’s constitution. At The Saddle Room, Chef Garry Hughes honors the country’s culinary history by serving scallops hand-dived off County Cork, Clonakilty black and white pudding, and lambs that roam the Curragh of Kildare.
“The Shelbourne belongs to the Irish people,” Chef Hughes says of the nearly 200-year-old hotel. “And I only use local suppliers and seasonal products.”
Ox cheeks from Dublin’s famous Hicks Butcher cook for nearly a whole day until they yield to a fork like butter. Seabass from century-old fishmonger John Wright is dressed with young fennel and tomato vinaigrette, and Bantry Bay scallops – destined for a bed of butternut squash and black olives – arrive on plates just hours off the boat.