'SHANNON PRINCESS II'

Here is one guests’ record of the gourmet food on board…

“Our typical midsummer breakfast consisted of bowls of fresh berries – Raspberries, loganberries, boysenberries, strawberries, blueberries and cherries all from the walled kitchen gardens of Portumna Castle. Platters of Farmhouse cheese – a softly oozing Carrigburn, a nutty Carrigaline or a salty Cashel Blue….

...Charcuteries of spiced local sausages and cured meats, bought in country markets. Smoked fishes from Lough Derg and the river Shannon, smoked eel, trout & salmon served with a rich tomato relish. Poached free range eggs or low fat organic yogurts and cottage cheeses were a success, as were poached Damsons, warm compots of gooseberries, ShannonPrincessII or maybe elderberries – lovely when sprinkled with muesli or even wholesome Irish porridge splashed with Bailey’s Irish Cream.
Fresh from our galley oven came sweet buttermilk scones, coconut & bran muffins & sinless honey & oat biscuits (made with real honeycomb) eaten hot with homemade jams and jellies or salty Irish Butter. A firm favourite was Lemon Curd and cheese baked in buttery flaky pastry, washed down with leaf or infusion teas or a frothy cappuccino.
But wait! – Soon its morning coffee & strawberry shortcake!” (To read full article, click here).