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Kitchen Philosophy

Restaurants & Bars

Our Kitchen Philosophy

Great dishes start with great ingredients, and only the finest Irish ingredients get past Executive Chef Ed Cooney. Our suppliers are as homegrown as the goods they deliver to us fresh each day.

Working closely with his network of Irish artisan producers, Ed Cooney is able to secure the very best grass-fed beef and lamb, the highest quality fish and seafood, and the freshest of fruit and vegetables for his kitchen.  A flexible approach means that if a trusted supplier comes up with superb fish or game that is not always on the menu, the chefs will welcome it into the kitchen and know how to make it shine.

Guests at The Merrion can look forward to great food that is distinctively Irish, yet definitively world-class.

“Partnerships are crucial and producers need to have the same obsession for detail that we do,” says Ed Cooney. “I’ve walked the fields with the farmers, I’ve been to the smokehouses and I’ve made the black pudding myself with Tommy Doherty so that I know how it’s done. I’ve visited the cheese-makers and the yogurt producers. It’s only by sitting in a farmhouse kitchen drinking tea that you understand how character, a sense of place, and a passion for quality can create something unique.  That’s when you know you’re onto a winner.”

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353 1 603 0600

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