Our food philosophy at Springfield is simple, we only use fresh, local seasonal produce. We use the seasons as our guide for the dishes we create.
Our Food philosophy at Springfield: We grow as much of our own produce as possible in the walled kitchen gardens and the farm is a working deer farm meaning we have fresh organic venison available on request.Whatever we don’t grow or produce is sourced locally, from a range of excellent local suppliers. Meat is sourced from the local butcher in Dromcollogher town, ‘O Connor’s Butchers’. While the food is local the inspiration for our cooking comes from around the world with family diaspora bringing home dishes from across the world. We have a wide range of options, from Argentinian Asados, Peruvian style ceviche, Italian fire cooked pizza, Indian curries, Spanish tapas to traditional Irish meals.
“The chef’s and gardeners at Springfield take food growing and preparation to a whole new level, you can see the garden from the kitchen window, the vegetables are so fresh and tasty. During the week we enjoyed a number of different style meals, all were delicious and creative ” (Sarah)
Our team of chefs and gardeners Dan, Lizzy and Steph run the walled garden and grow lots of fresh fruit and vegetables year round from which are created beautiful and tasty mouth-watering meals, preserves, pickles, fermented foods and sauces. There are a number of different styles of meals that you can avail of while at Springfield ranging from drop off to formal sit downs or a fun filled evening served from a food truck. What best reflects the food mood at Springfield is the Green room and food truck, a unique, intimate and fun space for casual eating with a festive feel for all occasions with friends and family. We are proud members of the West Limerick Food Series which is promoting West Limerick food producers and purveyors of fine food