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The Powerscourt Blog

Ho Ho Ho Santa is coming to Powerscourt House!

Posted by Aoife O'Driscoll on Oct 2, 2017 10:19:28 AM

We hope you’ve been good this year, because the Big Guy is coming back. From the 25th November to the 23rd December inclusive, Mr Claus himself (and his elves too) will be at Avoca in Powerscourt House, Enniskerry County Wicklow awaiting your visit.

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While the adults relax with a coffee or snack in the Terrace Café, the little ones will be enchanted to meet Santa and his elves - even Santa’s animals will be there at the stables in Powerscourt Garden Pavilion. From deer, miniature donkeys and pygmy goats to rabbits and guinea pigs, children and adults alike will enjoy a visit to the stables, free of charge.

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Of course, as well as Santa, there’s fabulous gift shopping, delicious food and free parking, plus the beautiful Powerscourt Gardens where you can finish off your visit with a crisp winter walk. All Santa bookings come with an exclusive offer of a promotional Family Ticket price to the Powerscourt Gardens.

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Tickets cost €10 and are non-refundabe. They can be booked online from Monday 9th October. Make sure you’re signed up to our mailing list on our home-page to get alerts!

Santa tickets may only be purchased online from the Avoca website via this link from October 9th. All sales are final.

Once transaction complete, no refunds, cancellations or exchanges will be accepted.

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Topics: Events, Santa, Powerscourt Garden Pavilion, Powerscourt Gardens, Powerscourt House

Win €250 worth of autumn plants!

Posted by Aoife O'Driscoll on Sep 19, 2017 3:48:31 PM

Be in with a chance to win some stylish autumn and winter plants to adorn your front door, patio, back garden or garden landscaping. We have €250 worth of plants to give away to one lucky winner!!

ENTER COMPETITION

Whether you are looking for an instant burst of colour, an elegant look, a sunny, tropical style, a warm welcome or a natural, woodland style our horticulturalists will give you a personalised shopping experience to help you select what will best suit your garden.

Autumn plants

Enter our competition and choose from fabulous berried Plants and different textured blooms and foliage. Get your winter garden looking chic and cheerful with Powerscourt Garden Pavilion!

ENTER COMPETITION

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Topics: Competitions, Gardening, Powerscourt Garden Pavilion

Avoca Puy Lentil, Rocket & Feta Salad

Posted by Carmel Byrne on Aug 1, 2017 4:00:00 PM

This Summer, enjoy your favourite Avoca dishes in the comfort of your own home. All of our scrumptious Summer salads, BBQ vegetables and delicious dishes are available to go in our Foodhalls. Or you can put your own twist on our classic recipes with our Avoca Cookbooks. Find some of our favourite recipes below and happy eating.

Avoca salads 16.50 per kg - green herb cous cous; puy lentil, feta and rocket; heirloom tomato and basil, tenderstem broccoli, spiced cauliflower, coleslaw

Avoca Puy Lentil, Rocket and Feta Salad

Ingredients

100g puy lentils

1 red chilli

4 garlic cloves, 2 unpeeled, 2 peeled and finely chopped

4 tablespoons olive oil

1 tablespoon finely chopped shallot

2 tablespoons chopped parsley

1 teaspoon balsamic vinegar

4 handfuls rocket leaves

4 tablespoons semi-sundried tomatoes

150g feta cheese, crumbled

½ teaspoon pickled thyme leaves

To make

Place the lentils in a saucepan along with the chilli and unpeeled garlic and cover with water by 2cm. Bring to the boil removing any scum from the surface, then simmer slowly for 20 minutes or until cooked. Remove and drain, discarding the garlic.

Toss with the olive oil, chopped garlic, shallot, parsley and balsamic vinegar and allow to cool.

When the lentils are cool combine with the rocket and semi-sundried tomatoes and toss well. Check the seasoning. Add the feta on top and sprinkle over the thyme. If you wish, you can also serve with lightly toasted walnuts on top.

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Topics: Cooking, avoca salad

Avoca Meringue with Raspberries & Pistachios

Posted by Carmel Byrne on Jul 25, 2017 10:00:00 AM

Over the past 20 years we have tried all sorts of meringue recipes and ideas from Pavlovas and roulades, to nests and shells. The best thing about these is that you don’t need to worry about them being misshapen or large, this makes them all the better!

Avoca Raspberry and Pistachio meringues a

Avoca Meringues with Pistachios

Serves 8

Pre-heat the oven to 110°c / gas mark ½

360g caster sugar

6 large egg whites (room temperature)

40g pistachios, finely chopped

1tbsp rosewater

While we’ve gone for this flavour combination this time this recipe is made for experimentation – Why not try adding 40g chopped walnuts and 1tbsp coffee essence or 1tbsp raspberry purée or strawberry purée or a drop of red food colouring

  • Line a flat baking sheet with a piece of baking parchment.
  • Place the egg whites in a spotlessly clean metal or glass bowl, not plastic as it can absorb grease which could affect the volume of your egg whites as they are whisked.
  • Add in half the sugar and, using an electric mixer with a balloon whisk attachment, whisk until the mixture forms soft peaks and is visibly increased in volume. Continue whisking, adding the remaining sugar in three stages, allowing the mixture to absorb the sugar between each addition. This will take about 10-15 minutes, by which the meringues should have formed stiff peaks. Using a metal spoon gently fold in the pistachios and rosewater, or your flavour of choice.
  • Use 2 large serving or kitchen spoons to place 8 oval-shaped meringues on the baking sheet allowing plenty of room between each meringue as they will double in size.
  • Bake in the oven for about 90 minutes depending on their size. You will know they are cooked when they can be easily lifted off the paper.

From A Year at Avoca (Cookbook 3)

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Topics: Baking

Avoca Green Herb Cous Cous

Posted by Carmel Byrne on Jul 18, 2017 2:00:00 PM

This Summer, enjoy your favourite Avoca dishes in the comfort of your own home. All of our scrumptious Summer salads, BBQ vegetables and delicious dishes are available to go in our Foodhalls. Or you can put your own twist on our classic recipes with our Avoca Cookbooks. Find some of our favourite recipes below and happy eating.

Avoca salads 16.50 per kg - green herb cous cous; puy lentil, feta and rocket; heirloom tomato and basil, tenderstem broccoli, spiced cauliflower, coleslaw

Avoca Green Herb Cous Cous

Ingredients

500g cous cous

6 tablespoons olive oil

500-700ml hot chicken stock

3 tablespoons of flat leaf parsley

2 tablespoons of mint

2 tablespoons of chives

2 tablespoons of basil

100g of defrosted edamame beans

2 tablespoons of roasted pistachios

2 tablespoons of finely sliced spring onions

To make

Place 500g cous cous and 3 tablespoons olive oil in a large bowl, mix well and season with sea salt and freshly ground black pepper.

Pour over 500-700ml hot chicken stock cover and allow to sit for 3-4 minutes. Place 3 3 tablespoons of flat-leaf parsley, 2 tablespoons of mint, 2 tablespoons of chives and 2 tablespoons of basil with another 3 tablespoons of olive oil in a blender and blitz. Then add to the cous cous.

To serve, stir in the edamame beans and sprinkle with the roasted pistachio and spring onion.

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Topics: Summer Salads; Cooking

Avoca Heirloom Tomato & Basil Salad

Posted by Carmel Byrne on Jul 11, 2017 11:00:00 AM

This Summer, enjoy your favourite Avoca dishes in the comfort of your own home. All of our scrumptious Summer salads, BBQ vegetables and delicious dishes are available to go in our Foodhalls. Or you can put your own twist on our classic recipes with our Avoca Cookbooks. Find some of our favourite recipes below and happy eating.

 

Heirloom tomato and basil salad

 

Simple Heirloom Tomato and Basil Salad

Ingredients

(Serves 4)

6 large heirloom tomatoes (different colours and shapes will make this salad colourful and exciting, with each tomato bringing a slightly different flavour to the dish)

Sea salt

Freshly ground black pepper

1/4 cup torn fresh basil leaves plus additional whole leaves for garnish

¼ cup extra virgin olive oil

Balsamic vinegar (for a balsamic vinaigrette dressing the general rule is 3 parts olive oil to 1 part balsamic vinegar)

250g buffalo mozzarella (we love Toonsbridge buffalo mozzarella for ours)

To make

Cut tomatoes into wedges and place in large bowl. Sprinkle with sea salt and pepper. Add the torn basil.

Combine the olive oil and balsamic vinegar and pour over the top. Mix slightly to lightly cover the tomatoes in dressing.

Top with the buffalo mozzarella, torn into large chunks and some whole basil leaves to garnish before serving.

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Topics: Cooking

Avoca Scones

Posted by Carmel Byrne on Jul 4, 2017 11:18:26 AM

Scones can be prepared to breadcrumb stage and then left overnight for the milk to be added in the morning, once the milk is added to the mixture the raising agent starts to work. Scones come in so many variations, this mixture can be adapted to make savoury scones such as sundried tomato, or add mixed berriers for an alternative fruit scone.

 

Avoca Scone

 

Ingredients:

450g self-raising flour

A pinch of baking powder

A generous pinch of salt

50g caster sugar

110g unsalted butter, diced

1 egg, lightly beaten

50ml double cream

200ml milk (a little more may be needed)

1 egg beaten with 1 tbsp water, to glaze

(Makes 12-18)

Add 110g of raisins and sultanas to make fruit scones

 

Instructions:

Sift the flour, baking powder and salt into a bowl and stir in the sugar.

Using your fingertips, lightly work in the butter until the mixture resembles dry breadcrumbs.

Add the egg, cream, and enough milk to moisten. Mix well until it has a soft, doughy texture – but not too moist.

Gather the dough into a ball and turn it out on to a floured surface, then roll lightly with a rolling pin to 2.5cm/1 inch thick. Cut out with a round cutter, transfer to a greased baking sheet and brush the tops with the egg glaze. Bake in an oven preheated to 180°c/350°F/gas mark 4 for 15-20 minutes.

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Topics: Cooking, Baking

Powerful Powerscourt celebrates record visitor numbers

Posted by Aoife O'Driscoll on Jun 28, 2017 10:15:00 AM

Powerscourt Estate is celebrating record visitor numbers in 2016 as 467,000 guests visited Powerscourt Gardens and Waterfall over the past 12 months. This represents a +14% increase on 2016 visitor numbers and confirms Powerscourt Estate’s place as the most visited paid tourist attraction in County Wicklow. 271,000 people visited Powerscourt Gardens in 2016, up +9% over the previous year, while visitors to Powerscourt Waterfall were up by +21% at 195,000.

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These strong results place Powerscourt Estate as the 9th most popular tourism destination in Ireland according to Failte Ireland’s recent list of the best performing tourist attractions. The Guinness Storehouse and the Cliffs of Moher are the top 2 tourism attractions in the country.

Visitors from Ireland to Powerscourt Gardens were up by +34% while visitors from China grew by 47%, making them the third-most important market in terms of visitors to the gardens.

Powerscourt is a popular location for TV series and films. Productions shot on the estate over the past year include the historical drama ‘Vikings’ and BBC spin-off, ‘Kat & Alfie: Redwater.’ Travel and lifestyle programmes recently filmed at Powerscourt include “Destination: The Emerald Isle” which aired in the USA on ABC live to 3 million people in February and BBC’s Great British Railway Journeys with Michael Portillo which enjoyed 1.8 million viewers. Publicity opportunities such as these help raise awareness of County Wicklow as a tourism destination and bring more tourism business to the surrounding areas.

Celebrating the record number of visitors achieved, Sarah Slazenger, Managing Director of Powerscourt Estate commented: "2016 confirmed that Powerscourt Gardens & Waterfall continue to be among the must-see visitor attractions in Ireland. With exciting new businesses in the pipeline including Powerscourt Distillery and the Cool Plant Experience, the estate’s offering and appeal continues to grow each year.”

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Topics: Powerscourt Gardens, Powerscourt Waterfall, Powerscourt Estate

Magical Theatre in the Magical Surroundings of Powerscourt

Posted by Aoife O'Driscoll on Jun 7, 2017 9:55:43 AM

 

Join Chapterhouse Theatre Company in the magical surroundings of Powerscourt Gardens in County Wicklow as they present Peter Pan in one of Ireland’s most stunning open-air venues. Enjoy an afternoon in Neverland on 25th of June at 1.30pm as J.M.Barrie’s timeless classic is brought to life in a brand new adaptation by award winning writer Laura Turner, with beautifully designed costumes, music and songs.

 

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Little ones will enjoy experiencing Wendy, Michael and John Darling on their adventures with Peter on the far away on the magical island of Neverland. There they encounter the enchanting mermaids, magical fairies and the cruelest pirate of them all, Captain Hook.

 

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Performed in Powerscourt’s period Walled Gardens this promises to be one of the most splendid afternoons of the open-air theatre season. Bring along a picnic and soak up the views while you relax in one of Ireland’s most beautiful gardens. Ticket prices are from €16.00 and include entry to Powerscourt Gardens. To book visit www.powerscourt.com/events.

Presented by special arrangement with Samuel French Ltd.

 

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Topics: Events

Delicious recipe for Irish brown bread from Avoca Powerscourt

Posted by Aoife O'Driscoll on Jan 20, 2017 9:33:55 AM

Looking for a tasty new recipe to try this weekend! Look no further!

Here's the recipe for Avoca's famous brown bread recipe. Enjoy :)

Ingredients

200g white flour

300g coarse brown flour

100g mixed seeds (sunflower, poppy, sesame, linseed, pumpkin), keep back 10g to sprinkle on top of bread

3tbsp of bran

2tbsp of wheatgerm

2 heaped tsp baking powder

1 level tsp salt

1dstsp treacle

600 – 900ml milk

Makes 1 loaf

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Instructions

Mix all the dry ingredients together in a large bowl. Add the treacle and stir in enough of the milk to give a moist but not sloppy mixture.

Place in a well oiled 900g loaf tin and bake in a oven preheated to 200°c/400°F/gas mark 6 for 20 mins until risen.

Reduce the heat to 170°c/325°F/gas mark 3 and bake for a further hour.

Run a knife around the tin and ease the bread out. If it sounds hollow when tapped at the bottom it is cooked, if not, return it to the over for 10-15 mins. Don’t worry about putting the bread back in the tin for this, just turn it upside down and put it directly on the shelf.

For more great recipe ideas see the Avoca website 

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Topics: Powerscourt Estate