We’ve experienced a few scenic drives in our time – but there are few places that do it like Ireland. The Emerald Isle takes the humble country drive to the next level. Here, roads weave sinuously through the landscape, passing soaring mountains, windswept beaches, green pastures, and pretty villages. From the Ring of Kerry to the Dingle Peninsula, we look at two of the most divine drives you’ll experience on our Ultimate Ireland tour. 

Travel inspiration: Ireland destination guide

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The Ring of Kerry Scenic Drive

Set on the Iveragh Peninsula, the Ring of Kerry scenic drive is one of Ireland’s finest.. In one 193-kilometre loop, you’ll see the best this stunning country, from charming villages and ancient castles, to rolling green hills and rugged coastline. You’ll experience it all on Day 8 of our Ultimate Ireland tour, as we journey from Killarney around the Ring of Kerry. 

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Killarney

We’ll start in the Killarney National Park, famed for its 10,000 acres of mountains, woodlands, sparkling lakes, and abundant wildlife. There’s also the nearby Ross Castle, a striking 15th-century tower house on the edge of Lough Leane. Explore the ancient castle while learning about the ancestral home of the Chiefs of the Clan O’Donoghue. Or enjoy a traditional jaunting cart ride through the stunning scenery. 

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Kenmare

We’ll also stop in the picturesque town of Kenmare. Here, you can admire the colourful facades and streets before indulging in a gourmet lunch at the historic Park Hotel. You’ll enjoy fresh, local flavors all with a backdrop of lush gardens stretching to the shores of Kenmare Bay. 

Gap of Dunloe

As we continue our scenic drive, you’ll lock eyes with the MacGillycuddy Reeks. It’s the highest mountain range in Ireland, home to some of the most impressive views in the country. You also can’t miss the Gap of Dunloe, the iconic mountain pass that encapsulates Ireland’s wild beauty. 

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The Dunloe

We’ll end our drive by heading back to our nearby hotel, The Dunloe. This is the most luxurious place stay on the edge of the Ring of Kerry. This sublime hotel is set on a spectacular 64-acre estate with emerald forest and the ruins of a 12th-century castle. A relaxing spa, gorgeous views, and locally-sourced delicacies like Kerry lamb and wild Atlantic fish. The Dunloe is the icing on an unforgettable day.

Read more: The best hotel in Ireland? Dunloe Hotel is certainly a firm contender

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Dingle Peninsula Scenic Drive

The Dingle Peninsula Scenic Drive is shorter than its famous Ring of Kerry counterpart. But it’s equally spectacular. This 47-kilometre loop encompasses towering mountains, patchworks of green pastures, traditional villages, and the Wild Atlantic Way. Experience it on Day 9 of our Ultimate Ireland tour, as we journey from Killarney around the Dingle Peninsula and onwards to Adare and Limerick.

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Wild Atlantic Way

We’ll start our adventure by taking in the awe-inspiring landscapes of the Wild Atlantic Way. Marvel at the waves crashing on the sandy beaches and craggy sea cliffs. On a sunny day, the ocean shines a bright shade of turquoise, while cloudy days contrast beautifully with the emerald mountains and pastures, creating dramatic scenery. You can’t miss setting eyes on Mount Brandon, the second-tallest mountain in Ireland towering almost one kilometre high.

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Dingle

There are only a few tiny towns here, but around 500,000 sheep call the peninsula home. We’ll make stops in some of the whimsical towns like Dingle, loved for its historic streets and colourful buildings. For lunch, make a stop in one of the traditional pubs, for fresh fish and chips and Guinness – quintessential Ireland.

The winding roads and ancient ruins of the Dingle Peninsula are so beautiful they’ve become film stars. You might recognise them from films such as “Ryan’s Daughter” and “Star Wars: Episode VIII – The Last Jedi”.

Read more: The 10 Most Beautiful Villages and Small Towns in Britain and Ireland

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Adare

After enjoying the divine Dingle Peninsula, we’ll continue our scenic drive to Adare. This quaint village is heritage listed and famed as the prettiest village in Ireland. Admire the charming thatched-roof cottages and explore historic castles and abbeys before continuing on to legendary Limerick, where you’ll see highlights such as St. Mary’s Cathedral and Limerick’s Treaty Stone.

After conquering two of the most dazzling Irish drives in two days, you’ll be left with unforgettable memories, stories and photos of one of the most heavenly regions on earth.

Eating what’s in season celebrates the best of what’s fresh as well as benefits your health and the environment. What is seasonal eating?  One of our Luxury Gold hosts who’s happy to answer that question and who lives, breathes—and cooks—this philosophy is Tracey of Tracey’s Farmhouse. We’d like to introduce you to Tracey and the warm, home-hosted meal and MAKE TRAVEL MATTER® Experience you can expect in her cottage on our Ultimate Ireland tour. As we celebrated World Food Day on October 16th, a chat with Tracey highlights why eating what’s in season is so important. 

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The experience 

In Northern Ireland’s Strangford Lough just a half hour from Belfast, you can find Tracey stepping out of her 17th Century thatched cottage on the water’s edge to greet arriving guests. With an easy smile and the aim to “make the guests feel as much at home as I can,” Tracey extends a heartfelt welcome. Once inside Tracey’s cozy home, guests sit down to coffee, tea and Soda Bannock freshly baked.  

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After settling in, Tracey offers a 15–20-minute demonstration of how to make traditional Irish soda bread. With just two ingredients—buttermilk and flour—that aren’t weighed or measured, Tracey’s recipe is a testament to how a few fresh, local ingredients are all you need for a delicious dish. One or two guests lend a hand as Tracey cooks the bread on the griddle. Guests can also get involved in making lunch before the meal is shared. The fresh-off-the griddle bread is topped with butter “from a little farm down the road” that was even used for Harry and Megan’s wedding. Paired with the best of what’s in season, a meal at Tracey’s Farmhouse is a congenial feast celebrating the best of what’s good right here, right now.     

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What guests love about it 

Beyond the fresh baked bread, local butter and hearty meal, Tracey comments that guests say, “we feel we’ve shared your home with you.” The family atmosphere is what makes the experience and what Tracey deliberately weaves into the visit. She takes guests down to her garden and gives them the opportunity to pick eggs and help with the hens. “They love the interaction with the animals,” she notes. A visit to Tracey’s Farmhouse is the type of authentic travel experience guests seek out but can be hard to find. Tracey provides this experience—while supporting seasonal eating. 

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Why Tracey cooks and eats seasonally 

Why is eating what’s in season important? “The taste alone,” Tracey explains. “When you eat broccoli and cauliflower that hasn’t been flown in, the ingredients sing for themselves. They don’t need a sauce or a sprinkling of herbs.” From garden vegetables to that delicious butter from down the road, Tracey says, “I try to work with what I have and … base my menu around what’s available.” Eating what’s in season also supports the local producers, shops and the environment. “Because it’s seasonal then those foods are locally obtained” and “you’re cutting out travel.”  

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Why eating seasonally is better for your health 

Those locally obtained foods do a lot for our health, too. Foods that require travel to get to their destination often need additives or processing. When you’re eating seasonally, “you don’t have all the preservatives or additives,” Tracey points out. Tracey’s two-ingredient Irish soda bread is a perfect example. Because of the fresh, local ingredients and absence of preservatives, it may only be good for two days. But those two days of enhanced fresh flavors are worth her while. In fact, from tarts and cakes to soups and salads, Tracey’s always cooking up something for herself and her guests. 

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What Tracey’s eating now 

So, of course we had to ask Tracey what’s in season now. At the time of this conversation, an abundance of blackberries and black currents are keeping Tracey busy whipping up pies, tarts, crumbles and cakes of all kinds. For lunch and dinner fare, a bowl of homemade soup using vegetables from the garden accompanied by homemade bread is just right. Our mouths watering, we asked Tracey what’s good the rest of the year.  

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Fall 

As we move into cooler weather, you may be wondering what to eat in autumn. Tracey expects a good crop of Kohlrabi, cabbage and apples she’ll use in a crumble. Rhubarb is especially good in late summer and early fall as Tracey comments, “Your guests seem to love the idea of rhubarb.” 

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Winter 

Winter in Northern Ireland brings chestnuts, Brussel sprouts and root vegetables that will make their way into savory tarts and soups. Deciding what to eat in winter can be as simple as digging a bit in the dirt to find that brightly colored carrot, beet or parsnip. 

Spring  

What to eat in spring is easily answered with a hearty crop of spring greens perfect for salads. The rhubarb that Luxury Gold guests have come to love also makes its first appearance in spring. 

Summer  

Tracey tackles what to eat in summer by cooking lighter fare from simple salads to tarts using vegetables from the garden. Some of her favorites are spinach, lettuce, tomatoes, beetroot leaves, nasturtium flower, radishes and red onion.  

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The mighty spud 

It may come as no surprise that in Northern Ireland potatoes are a favorite local staple all year long. Tracey has a particular spring favorite, the Comber Earlies. These small potatoes are so tasty on their own. All Tracey says you need to do is “wipe the soil off and steam with a little bit of salt with scallion or spring onions.” Sounds delicious to me, Tracey. We hope to see you at Tracey’s Farmhouse soon. 

Where will your Britain and Ireland travels take you? 

The exquisite Ashford Castle hotel majestically presides over a 350-acre estate in County Mayo, Ireland. Home to landscaped gardens, ancient woodland and an emerald lake, the lands are also a sanctuary for the Irish native black bee.

A key part of the hotel’s sustainability strategy, we caught up with Ashford Castle beekeeper Steve Watson Oughterard to learn more about the hives and their residents.

Ashford Castle

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Quaint in size but grand in character, the pretty village of Cong in County Mayo houses the famous Ashford Castle. Formerly home to the Guinness family, this luxury hotel boasts sumptuous rooms, antique furniture and unique historic features at every turn. Set upon an idyllic 350-acre estate, making it a dreamy location for a relaxing and picturesque retreat.

Travel with Luxury Gold and on arrival a lone piper escorts you over the drawbridge. Dine like royalty in Ashford Castle hotel’s esteemed George V Dining Room. Built specially for King George V in 1905, this room bestows a grand sense of occasion. During your stay, choose to take part in a unique falconry experience at the oldest established falconry school in Ireland. And enjoy the spa. And buy and eat honey for your breakfast.

Discover this on: Castles & Kingdoms, Ultimate Ireland

Read more: Ashford Castle: An idyllic country escape

Honey, hives and sustainability

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Ashford Castle is a Red Carnation Hotel, a family-run collection of 19 exceptional properties around the world. Unique and special, The Red Carnation Hotels share a strong commitment to sustainability. As part of the TTC Family of brands they work together with the Treadright Foundation to MAKE TRAVEL MATTER®.

Seeking to minimise environmental impact, hives are installed across Red Carnation hotels. Not only preserving the precious honeybee, this contributes to the pollination of surrounding ecosystems. Each hive enriches an area of up to three miles around it, in turn dramatically reducing  food miles. The hives are part of the hotels’ commitment to using local ingredients and to preserving the environment.

The beehives of Ashford Castle are buzzing with activity. Here the bees of Ashford Castle Estate have been busy making fresh Irish honey from the nectar of Cong’s local flowers and plants. Hives of native black bees have been encouraged to make the castle grounds their home, and are taken care of by beekeeper Steve Watson Oughterard and a dedicated team.

Related content: Geneva’s Hotel d’Angleterre is a hotel committed to positive change

Meet the native Irish black bee

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“There are 100 bee species native to Ireland,” Steve explains. “Twenty-one of these are bumblebees and 78 species of solitary bees. However, there is only one Honey bee native to Ireland and that is the native Irish black bee. It is believed that the native Irish black bee was established in Ireland between 4,000 to 10,000 years ago.

“The native Irish black bee has a number of characteristics and adaptations that contribute to it being an ideal fit to its Irish environment. Firstly foraging. They will fly at temperatures as low as 5.5°C (46°F) and even in drizzle or light rain (particularly important in Ireland!). Secondly overwintering. The bees are efficient thermo-regulators and are built for effective heat retention during long winters.

“Thirdly there is thriftiness. The queen attunes her egg-laying to the weather patterns. She pauses earlier in autumn to ensure there are no unnecessary mouths to feed overwinter, so the winter cluster has plenty to survive on until the following spring. And lastly, Propolis. The native black bee is an avid producer of this dark brown, resin-like material. It is used for structural stability and protection of the colony from the elements. It also has anti-fungal and antibacterial properties.”

Planting a bee paradise 

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 “In Ireland the importance of bees as pollinators of crops and native plant species cannot be overstated,” Steve tells us. “It is estimated that almost three quarters of our Irish wild plants rely on insect pollinators, of which bees are most important.

“Around Ashford Castle some of the most important forage plants for the Honey bees include dandelion early in the year, bramble and clover mid-summer and ivy in the autumn. However, a wide variety of flowers and trees in the area are foraged for their nectar and pollen. The Castle’s sustainability, conservation and re-wilding policies have contributed immensely to the success of our Honey bee hives, along with all pollinators and general biodiversity on the estate.”

Read more: The 10 most beautiful villages and small towns in Britain & Ireland

On become a beekeeper

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 “I became interested in beekeeping when I returned to Ireland after working throughout Australia for 15 years,” Steve explains.  “I took an introductory course to beekeeping and started off with two hives, which grew to five by the end of that year, 15 the following year and so on….. suffice to say I was hooked and now manage in excess of 100 hives.

“It is a challenging and particularly interesting pursuit, as every day with the bees is a learning day. Even in winter when there is no direct work with the bees, I am busy as I am currently studying for a diploma in apiculture.

“My role as beekeeper at Ashford Castle hotel is to manage the hives in our apiary throughout the year. The vast majority of my time is spent there between mid-spring and early autumn. I will typically check each hive every 7-10 days. This involves checking the queen is present and/or laying, ensuring there is adequate stores and room in each hive and looking for any evidence of disease.

“Early summer can be particularly busy with swarm control measures. Usually, the honey crop is taken off towards the end of August and I take it back to my purpose-built honey room for extraction and bottling. I don’t remove all the honey and leave the bees with adequate stores for the winter; however, they will also continue to store ivy honey up until November.”

The secret to delicious Ashford honey?

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“There is no secret to the delicious Ashford honey” Steve tells us. “It is 100% from the flowers and trees in the area. I do not feed the bees any sugar syrup at any point in the year. I also practice a natural method of beekeeping where I do not treat with any chemicals for disease, instead use integrated pest management, re-queening and brood break techniques amongst others.”

Related content: The Roaming Boomers on traveling to Ireland with Luxury Gold

Ensuring the future of the native Irish black bee

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“Preservation of our native Irish black bee is of great importance,” Steve emphasizes. “Aside from its significance as a pollinator, it is our only native Honey bee and uniquely adapted to our climate and conditions. It is threatened by hybridization with imported strains of non-native Honey bee, which also carries the risk of introducing foreign pathogens and parasites that could devastate our honey bee (and other bee) populations.”

How you can help

“One third of our bee species are threatened with extinction from Ireland,” Ashford Castle beekeeper Steve explains. “This is due to reduction in the number of trees, flowers and safe nesting sites in our landscapes.

“As a beekeeper, however, I like to keep it simple. Stop using pesticides and herbicides, sow more native plant species in your garden and allow some areas of garden to re-wild. In the end, I believe, measures that benefit Honey bees tend to benefit pollinators in general and so we all win.”

Related content: How your travels with Luxury Gold help conserve nature for future generations

Spend two nights at Ashford Castle on our Castles & Kingdoms and Ultimate Ireland luxury guided tours. Taste the delicious honey for yourselves and maybe purchase some to take home as a treat for family and friends. And know through your visit that you are helping preserve nature for future generations.