Mark Bodie has been appointed as the new Executive Chef of the Belmond Grand Hibernian, Ireland’s only luxury train.

Mark joins the Belmond Grand Hibernian from The Dylan, where he has been Executive Chef since 2014. Prior to that Bodie worked at a host of restaurants and hotels in Ireland during his 18 year career, including Pearl Brasserie and L’Ecrivain.

Bodie will be bringing a contemporary twist to traditional Irish fare at the Belmond. Menus will be based on the local produce available from within the counties and regions the train visits from both the Republic of Ireland and Northern Ireland. Bodie and his team will prepare breakfast, brunch, lunch and dinner, as well as afternoon tea, through to September.

Breakfasts will include Bodies Keenan & Kennedy Award winning sausages, Ballinwillin wild boar puddings, Crowe’s Farm back bacon and Ballycotton smoked salmon.

Mark’s signature dishes will include roast Skeaganore duck breast, beluga lentils, red cabbage puree, smoked Gubeen croquettes; wild halibut, grilled Dublin Bay prawns, buttered leaks & caviar sauce; seared Castletown Bere king scallops, Jerusalem artichoke, apple & hazelnut and chilled Anagassan lobster, pickled seaweed, basil, radish & watermelon salsa.

For vegetarians there will be charred broccoli, Coolattin cheddar cheese, smoked almond, pear salad, baked aubergine, cumin, red pepper, courgette, tomato & rosemary chutney; and black truffle & ricotta tortellini, Hegarty’s farmhouse cheddar.

Belmond Grand Hibernian accommodates just 40 passengers in en-suite cabins, and boasts two dining cars: Wexford, a light-filled space with Irish motifs and tweed fabrics; and Sligo, a restaurant with a Georgian feel in relaxed greys and warm woods. The observation car, Kildare, blends the atmosphere and elegance of an Irish saloon and is the social hub of the Belmond Grand Hibernian.

Prices start from €3,100 per person for the two-night Taste of Ireland itinerary. A journey on board the Belmond is fully inclusive including all meals, drinks, entertainment and excursions.

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