The four star Ferrycarrig Hotel in Wexford will re-open on June 2nd with a brand new Gourmet Escape offering the ideal opportunity to enjoy a luxury dining break this summer.

Check in and experience a two night midweek stay with a full Irish breakfast each morning plus a gourmet dinner for two on one evening created by the Ferrycarrig kitchen team which has been awarded two AA Rosettes for culinary excellence 3 years in a row in Reeds Restaurant.

Executive Chef Tony Carty places an emphasis on local quality produce and every dish on the menu features ingredients from local food suppliers. Tony says his ethos is to use ‘local, seasonal, quality ingredients’ and the summer menu features suppliers from all across county Wexford and the region including Slaney Valley Lamb Rack, Kilmore Cod, Monkfish and Scallops, Pat O’Neill’s Black Pudding, Wild Wicklow Pigeon, Macroom Buffalo Ricotta, Killowen Cream Cheese, Wild Wicklow Venison, Tom Cleary’s organic vegetables, Irish beef and an Irish cheese Selection.

To top off this gourmet escape, guests can also enjoy full use of the Active Health & Fitness Club and pool, all from €280 for the total stay. To check out and book the Gourmet Escape see,

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