Roganstown – A Hidden Foodie Gem Nestled in Lush Surrounds Launches New Menus

May 2025: Roganstown Hotel & Country Club is a picturesque hotel nestled in the lush surrounds of north county Dublin. The property is ripe with heritage and character and the dining options are endless for hotel guests and local diners alike. Including the AA Rosette award-winning restaurant McLoughlin’s restaurant and the comfortable O’Callaghan’s Bar, there is a huge variety of dining options on offer including private dining and a sophisticated Afternoon Tea. This spring and summer, diners can expect to enjoy updated menus, seasonal specials and more from the established team at Roganstown Hotel & Country Club.

The diverse team prides itself on maximising local produce, and with suppliers like Keeling’s just a stone’s throw from the hotel, this is a must. The kitchen philosophy is focused on using high quality ingredients in an uncomplicated manner to produce great dishes. The team includes head chef, Ger McCarthy, who has worked in Barberstown Castle Hotel and overseas in France, Norway, Germany and Canada, before becoming an integral part of the Roganstown culinary team. The kitchen team also includes members from Malaysia to Brazil, so the menus feature all the classic dishes one might expect in an Irish country house hotel, but with a definite Asian and South American influence.

At O’Callaghan’s Bar, diners & guests can enjoy light bites for lunch through to a full three course meal in the evening for an elevated bar menu experience. Standout dishes include starters such as the Roganstown Homemade Chowder, which includes a classic mix of seasonal vegetables, the finest locally sourced seafood in a creamy broth and served with Roganstown brown bread, made on site by the expert team. Other starter options include crispy Prawn Wontons, zesty Salmon Rillettes and a mouthwatering Goat’s Cheese Tart. For mains, diners can enjoy Nasi Gorang, a Malaysian dish full or flavour and is served vegetarian or with the option to add chicken or prawn. The Chicken Schnitzel is another standout, the panko crusted chicken is served with sauteed potatoes, chorizo, black pudding, red onion and smoked paprika aioli. Other mains include a summery Pasta Primavera, unrivalled Battered Fish & Chips and a Double Cheese Smash Burger. For desserts, customers can enjoy a light and flavourful Passionfruit Panna Cotta served with a coconut Madeline, traditional Homemade Apple Pie served with ice cream and much more. The bar also offers an extensive range of liqueur coffees for caffeine lovers and a top tier cocktail menu.

O’Callaghan’s also updates its specials menu (including desserts) on a daily basis, which has become very popular with repeat customers as well as hotel guests. This gives the culinary team the opportunity to showcase their creativity and aptitude to work with seasonal produce, while diners always get to experience something new when they visit.

At McLoughlin’s Restaurant, diners can enjoy a variety of options such as an Early Bird offering, Saturday brunch or Sunday lunch and the A La Carte menu in the evenings, there is something to suit everyone. Sunday lunch has become incredibly popular with locals who know they can rely on Roganstown for an exceptional meal whatever the occasion. The summer Sunday lunch menu includes starters such as Chicken Liver Pate, or Goat’s Cheese Mousse and main options include Vegetable Pithivier and Pressed Shoulder of Lamb to name but a few. Desserts include dishes such as a delectableCrème Bruleé or a light and creamy Coconut & Lime Rice Pudding.

On the enhanced dining options at Roganstown Hotel & Country Club, CEO Ian McGuinnes says “Our culinary team at Roganstown are second to none. All of our team in the kitchen have been with us years, some over a decade, and the creativity and collaboration is incredible. It’s an industry with a reputation for staff turnover, so we’re lucky to have such a well-established team and it’s a testament to Roganstown as a workplace. The new summer menus showcase the creativity and diversity in our culinary team and we’re excited for new and regular customers to enjoy the menu updates. We’re blessed in Ireland to have an abundance of high quality local produce and we really maximise that at Roganstown, working with seasonal produce and infusing it into classic or international dishes with a signature Roganstown flair to create unique dining experiences for our customers and guests.”