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Food on board the Shannon Princess II is all home-made and largely organic—a rare treat these
days! The following sample menu gives an idea of the superb cuisine hand-prepared by Olivia,
your personal barge chef, every single day. No corners are cut, and she rises at 5am each day to ensure
that fresh breads, pies, tarts, scones and flapjacks are served fresh and warm straight from the oven - to you
each morning. Olivia is also kind enough to give enthusiastic clients who are interested, a personal cooking
lesson, and unlike many gourmet chefs, is happy to share some of her culinary secrets...
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Here is one guests’ record of the gourmet food
on board…
“Our typical midsummer breakfast consisted of bowls
of fresh berries – Raspberries, loganberries, boysenberries,
strawberries, blueberries and cherries all from
the walled kitchen gardens of Portumna Castle. Platters
of Farmhouse cheese – a softly oozing Carrigburn,
a nutty Carrigaline or a salty Cashel Blue….
...Charcuteries of spiced local sausages and cured
meats, bought in country markets. Smoked fishes
from Lough Derg and the river Shannon, smoked eel,
trout & salmon served with a rich tomato relish.
Poached free range eggs or low fat organic yogurts
and cottage cheeses were a success, as were poached
Damsons, warm compots of gooseberries, rhubarb or
maybe elderberries – lovely when sprinkled with
muesli or even wholesome Irish porridge splashed
with Bailey’s Irish Cream.
Fresh from our galley oven came sweet buttermilk
scones, coconut & bran muffins & sinless honey & oat
biscuits (made with real honeycomb) eaten hot with
homemade jams and jellies or salty Irish Butter. A
firm favourite was Lemon Curd and cheese baked in
buttery flaky pastry, washed down with leaf or infusion
teas or a frothy cappuccino.
But wait! – Soon its morning coffee & strawberry
shortcake!” (To read full article, click here).
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Lunches are served as an extensive buffet, whilst evening
meals are a 6 course extravanganza (with small
delectable portions so you CAN manage it all!) See below’s
sample menu.
SAMPLE DINNER MENU
A warm Turbot, White Truffle & Prochiutto Terrine,
Mizuna Leaves, Asparagus, Vine Tomato & Chervil Scented Vinagrette
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Rosehip & Geranium Leaf Sorbet
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Roast Garlic spiked Rumps of Lamb served Pink with
Carmelized Beets, Chickpeas & Minted aged Balsamico,
Herb & Leaf Salad
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Farmers Market Cheeses, Warm Oatcakes, Apple Chutney
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A Tasting Plate of
Organic Raspberries,
Bitter Chocolate Truffle,
Buttermilk Ice Cream &
Vanilla Shortcake
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Fudge with Liqueur Coffees –
Served on Deck
An example of a selection of BREADS served each course fresh
from the galley ovens
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Rosemary & Seasalt Foccacia
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Roast Garlic & Thyme
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Blass - a traditional puff ball yeast bread
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Brown Soda
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Tomato & Pesto
***WINES ARE ‘NEW WORLD’ AND CHEESES LOCAL AND
LARGELY ORGANIC***
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