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The Powerscourt Blog

Winter & Christmas Floral Design Demonstrations

Posted by Aoife O'Driscoll on Nov 13, 2017 3:29:43 PM

Ever wondered how to create a show-stopping Christmas centrepiece for the dining table or a beautiful festive wreath?

Join some of the brightest stars in the Irish floral industry at Powerscourt Garden Pavilion in North County Wicklow, where they will demonstrate a selection of festive floral pieces to inspire you to make your own at home. The demonstrations take place on November 15th, 23rd and 29th at 11am in Powerscourt Estate’s Garden Pavilion, located in Enniskerry just minutes from South County Dublin.

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Our floral designers’ easy step by step designs and top tips will get you one step ahead with your Christmas preparations. Using the finest foliages, flowers and berries along with pine cones and cinnamon, you will learn how to add a little extra Christmas magic to your home.

The workshops will feature one of Ireland’s emerging young talents, Harumi Langford whose Japanese influenced contemporary style has won her many admirers. Brenda Joyce from the Association of Floral Artists will create warming wreaths, gorgeous garlands and traditional table pieces. Lastly, Janette O’Rourke, owner of Kay’s Flower School will be sharing her 30 years’ experience in the industry with easy to copy designs for your home.

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So come along and create something bright and beautiful for your home this Christmas. Tickets are €5 including refreshments.

They are available for purchase online from www.powerscourtgardenpavilion.com/events.

There will be a raffle of the items created at the demonstration. All proceeds from the raffle will go towards the Wicklow Hospice Foundation.

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Topics: Powerscourt Garden Pavilion, Events

Launch of the book ‘Powerscourt Golf Club – Celebrating 20 Years’

Posted by Aoife O'Driscoll on Nov 13, 2017 1:08:59 PM

The members and friends of Powerscourt Golf Club recently gathered to mark the publication of a book celebrating the club’s 20 years of success and to toast its next 20 years. MC on the day was television & radio presenter Craig Doyle, a Powerscourt member.

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A portrait of the Late Dr. Michael Slazenger, Chairman and Chief Executive of Powerscourt Estate, who oversaw the development of the 2 golf courses at Powerscourt.

Powerscourt Golf Club is in one magnificent setting in beautiful County Wicklow with two championship golf courses. The book tells more of its story.

The book is dedicated to the late Dr Michael Slazenger, Chairman and Chief Executive of Powerscourt Estate, who oversaw the development of the 2 golf courses at Powerscourt.

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Sarah Slazenger – Managing Director of Powerscourt Estate is presented with copy of the 20th Anniversary Book by past Lady Captain Brenda Quinlan.

His vision, in its brilliance, and his venture, in its boldness, has produced a timeless legacy. This legacy and inheritance has been carefully nurtured by many people for more than 20 years.

The book is a celebration of members, past and present. It is also a celebration of a community and the strong links forged with other communities.

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Fellow PGA Golf Professional Paul Thompson and Jacqui Farrell are presented with a copy of the Powerscourt Golf Club 20th Anniversary Book by Golf Club Manager Gavin Hunt. This is to celebrate their own 20 years at Powerscourt Golf Club, since its opening in 2006.

The book is big in ambition with more than 240 pages, more than 900 photographs, provided by almost 100 contributors. It is full of intimate insights on the Club’s key developments shared by the owners and management. Also, all the Captains and a great number of members offered their own delightful personal anecdotes and stories.

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President Joe Duignan receives a copy of the Powerscourt Golf Club 20th Anniversary Book from John Power – Chairman of the Book Committee.

These stories are worth telling, as much as they are well told. Copies of the book are available at Powerscourt Golf Club.

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2017 Captains Paddy Boyle & Christine O’Neill make a presentation to 20th Anniversary Captains Aidan Daly & Aedamar Dunne.

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Tom Clarke, Director of Powerscourt Estate and retired former General Manager is presented with a copy of the 20th Anniversary Book by Fellow PGA Golf Professional Paul Thompson. Tom has been involved with Powerscourt Estate for the past 56 years. 

Powerscourt Book Launch (7)

 

20th Anniversary Lady Captain Aedamar Dunne receives the Powerscourt Golf Club 20th Anniversary Book from 2017 Lady Captain Christine O’Neill.

 

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Topics: Powerscourt Estate, Powerscourt Golf Club

Powerscourt River Walk in the autumn

Posted by Aoife O'Driscoll on Oct 25, 2017 2:26:21 PM

Most Saturday mornings you will find me in my favourite place, the River Walk at Powerscourt Estate, which nestles at the edge of the Wicklow Mountains. With my nosey greyhound Lola and my daughter Molly we unwind in this idyllic, hidden, gated pathway wandering through sublime forest next to the meandering river.

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The River Walk is an exclusive benefit for Powerscourt Annual Membership holders and guests of the 5 Star Powerscourt Hotel. It feels like an extra special place, a wonder to behold, where everyone appreciates being part of the secret.

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It is a haven for dog lovers and those that appreciate nature, most especially trees. You come away feeling replenished from the healing qualities of these ancient and gentle giants that watch over the people and dogs on their simple walks. It is even home to the tallest tree in Ireland, a Douglas Fir.

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The walk itself is about 3kms but it is impossible to not break away from the winding pathways and wander down by the Dargle River or lose yourself in the forest trails.

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It is often used for filming due to its unspoilt nature and seclusion. One day I found Vikings filming for the hugely popular hit TV series. The next time I returned there was not a trace, only the memory of a huge film crew and cast, staging a battle in the forest.

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However the real stars of the River Walk are the trees. The swaying and towering conifers watch majestically as you wander by. The wise Douglas-Firs, Corsican Pines, Giant Redwoods, Atlantic Cedars and Noble Firs envelope every part of the walk and create an ambiance of peace and tranquillity.

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I feel so very lucky to have this magical walk available all week long and to share it with like minded people and of course our favourite hounds.

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Find out more about becoming an annual member of Powerscourt so you too can enjoy the beauty of the River Walk. Individual, couple and family membership options available.

Kerry Gordon lives by the sea in Co. Wicklow with her daughter Molly and greyhound Lola. She is a long term blogger for Powerscourt Estate and Gardens and enjoys nothing more than visiting Powerscourt Waterfall, strolling around Powerscourt Gardens, followed by a tasty scone and pot of tea at Avoca in the main house. She is found most weekends at the River Walk with Lola, smiling. Kerry can be contacted @kerrymgordon on twitter.
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Topics: Powerscourt River Walk, Wicklow

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

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, Powerscourt Garden Pavilion, Gardening

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