Virginia Park Lodge

Virginia Park Lodge operates as a heritage hospitality venue in County Cavan, Ireland, where Chef Richard Corrigan and Executive Chef Patrick McLarnon lead the culinary program focused on estate-grown ingredients and regional sourcing. The property's Homegrown series showcases seasonal menus built around produce from the on-site gardens, foraged materials from the grounds, and partnerships with local food producers. The estate maintains dedicated growing spaces, foraging areas, and preservation facilities to support its farm-to-table operations. The historic property features three primary dining spaces: the Tudor Room, Library, and Gold Room, each offering traditional Irish cuisine prepared with contemporary techniques. Weekend brunches, Sunday lunch service, and scheduled culinary events comprise the regular dining calendar at Virginia Park Lodge. The venue's booking system provides direct online reservations for both dining and overnight stays. The estate integrates hospitality and agricultural operations through its working gardens, professional kitchen facilities, and guest accommodations. Culinary programming emphasizes preservation methods, seasonal harvesting, and regional food traditions throughout the calendar year. Virginia Park Lodge maintains partnerships with area farmers, fishers, and artisanal producers to supplement estate-sourced ingredients.