Cliff at Lyons are celebrating their honey harvest on Friday, 9th November at 7:00pm with a mouth-watering feast prepared by Head Chef Nathan Dimond. Priced at €38 per head, each diner will receive appetizers on arrival, followed by a starter, main course and dessert. Guests also have the option to include a pitcher of Homemade Killer Bee Cocktail for an extra €7.
The evening will consist of courses all containing the famous honey, grown and produced in the Cliff of Lyons beehives. Guests will enjoy dishes like honey and thyme loaf, smoked salmon with honey caviar, twelve-hour smoked beef with honey glaze, and smoked honey tart. To view the full menu, click here.
Head beekeeper at Cliff at Lyons, Brian McElvaney manages the hives and bees, producing honey and working with study groups to help other beekeepers increase their knowledge and pass beekeeping exams.
In May 2018, Brian brought three small hives to Cliff to be built up with good intentions for the 2019 season. Much to Brian’s delight, the fantastic summer weather coupled with the excellent forage around Cliff at Lyons, resulted in strong, healthy bees, and soon a large honey crop was available.
Brian describes his honey as light, but with more depth to the flavour than you would be used to from the supermarket. Blackberry nectar is an important contribution the crop, as well as clover, which gave Brian’s honey its beautiful tawny colour. The charming Escallonia hedging that grows throughout the estate also had an influence on this summer hive, and helped inspire Head Chef Nathan’s honey harvest menu.
For more information on the night or to book your table, contact Cliff at Lyons on +353 1 630 3500, or visit their website here.
Please note that all of Cliff at Lyons’ dishes are prepared-to-order and may contain allergens. The Cliff kitchen operation involves shared cooking and preparation areas; therefore Cliff cannot guarantee that any menu item can be completely free of allergens.