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New Brook Lane Breakfast Offering Pays Homage To County Kerry

Brook Lane Hotel in Kenmare Launches New Breakfast Menu Featuring Their Own Award-Winning Produce

The family run 4* boutique Brook Lane Hotel in Kenmare have launched a new breakfast menu to include new dishes which pay homage to their home in County Kerry.

Owners Una and Dermot Brennan are firm believers that breakfast is the most important meal of the day and they have plenty of options for the hotel’s guests to choose from. Guests can help themselves to the likes of  homemade breads and pastries or can warm themselves up with some freshly prepared boozy porridge with a hint of Baileys, Jameson or Irish Mist.

Brook Lane’s cooked breakfasts are something to be savoured and enjoyed. Their famous Brook Lane Traditional Irish Breakfast features their very own handmade award-winning, rare breed pork sausages and fresh organic eggs from their own free range hens. Brook Lane’s Artisan Sausage Roll is made using award-winning pork from owner Dermot Brennan’s free range rare breed pigs and black pudding from local fourth generation butchers, O’Sullivan’s Butchers in Sneem, Co. Kerry.

Other popular choices include their take on Eggs Benedict and Eggs Florentine and sweet favourites such as Cinnamon French Toast with Maple Syrup, and fresh homemade Waffles, served with either Maple Syrup or Fruit Compote.

Dermot Brennan trained in the art of charcuterie with Hugh Fearnley-Whittingstall at River Cottage in England and with small artisan producers in Tuscany, Italy. The application of salt and smoke to food can be traced back from ancient civilisations right up to the present day. This represents the beginning of cooking and remains a key part of Brook Lane’s house cured charcuterie. The cold meats on the breakfast buffet include fennel and garlic salamis, air dried coppa and chorizo, which take around three weeks to produce via a process of cold smoking over two days (sixteen hours in total), after which the meats are air-dried in natural casings until they are ready.

Una Brennan said, “We wanted to create a series of unique new breakfast dishes that celebrate the great local produce we have here in the Kingdom of Kerry. For example by pairing our own award-winning pork with the traditional Sneem Black Pudding, we feel that it gives the dish a real sense of place. We’re sure that our renowned breakfasts will continue to  prove to be a popular with our guests.”

The hotel lives by a ‘farm-to-fork’ philosophy, cooking with the best of what’s in season around them in Kenmare. Their award-winning free range pork is used to make their own sausages, bacon and house cured coppa salami and chorizo. The fresh organic eggs used in their breakfast dishes come from their farm just a kilometre away and they use the best of local Kerry produce including Kenmare Smoked salmon, Knockatee Cheese and honey comb from the local Kenmare market.

View the current breakfast menu here.

Brook Lane is located on Killarney Road, Kenmare, Co. Kerry

Telephone +353 (0)64 6642077, email info@brooklanehotel.com.

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