We sat down with Executive Sous Chef Alberto Rossi, whose traditional St. Patrick’s Day menu showcases Irish favourites that continue to influence contemporary Irish cuisine today.
Looking for something a little more sophisticated than green beer? We went to three Irish-centric cities for our chefs’ best celebratory recipes, from cocktails through to dessert.
Enniskerry Wild Garlic Soup with Poached Hen Egg, Four Seasons Hotel Dublin SERVES 2 Ingredients: 2 large Maris Piper Potatoes,
Irish Duet, Four Seasons Hotel Dublin SERVES: 2 Ingredients for dark chocolate Guinness mousse: 1 ¾ oz (50 g) dark
Leisurely, indulgent and downright delicious, brunch is a favourite weekend pastime. Try one (or all) of these three recipes to make the most of the moment.
Nothing says “comfort food” like a club sandwich. Now, three Four Seasons chefs in Europe have taken the traditionally North American creation and added their own regional twists, from pita bread to diced lobster. So, bring your appetite and dig in!
72 Hour Beef Cheeks Recipe, Four Seasons Hotel Dublin SERVES 4 Ingredients: 6 beef cheeks 2 carrots, peeled and roughly
The annual Four Seasons celebration of Ice Cream puts one of the world’s most beloved frozen treats in the spotlight. Four Seasons chefs from around the globe put their creativity to the test to create ice cream offerings that speak to their destination as well as emerging trends within the pastry world.
Ice Cream Lollipop with Vanilla Panna Cotta & Citrus Jelly, Four Seasons Hotel Dublin SERVES 6 Ingredients for Citrus Jelly:
Smoked Chicken Clubhouse Sandwich, Four Seasons Hotel Dublin SERVES 1 Ingredients: 30/70 chicken breast (30% smoked chicken, 70% regular chicken),
In Japan, where my mother’s family is from, labor-intensive New Year preparations begin weeks in advance. Houses are cleaned from
Cool and creamy or fresh and fruity — these festive drinks from our genius Four Seasons mixologists around the world
Beetroot Cured Irish Salmon On Soda Bread Crackers, Four Seasons Hotel Dublin SERVES 2 Ingredients: 4 sides of salmon 400g
Pan-Seared Turbot with Fennel Purée and Gnocchi, Four Seasons Hotel Dublin SERVES 2 Ingredients for Fennel Purée: ¼ cup (60