Kelly's Resort Hotel

Kelly’s Kitchen Gardens at Kelly’s Resort Hotel, Wexford, have now entered their 8th year, continuing to grow from strength to strength, showcasing Kelly’s Resort Hotel sustainable gardening practices. As always, working with nature means no two days are the same, making the process of producing high-quality food both rewarding and challenging. We are constantly striving to improve vegetable quality and yields while prioritizing soil health and sustainability, incorporating organic produce at Kelly’s Resort Hotel and sustainable food practices.

With food trends evolving rapidly, Kelly’s Head Chefs keep us on our toes. In 2024, we introduced a variety of tender vegetables, including broccoli, carrots, parsnips, pak choi, and fennel bulb. Our strong collaboration with the chefs ensures we are meeting their needs and exploring new possibilities in the garden. Experimenting with innovative techniques and different vegetable varieties keeps the work exciting and ensures continuous learning.

Last year, we expanded our vegetable production area by an additional 1.2 acres, bringing the total Kitchen Garden area to 3 acres. This expansion into field production has enhanced consistency in supply. During the growing season, we are now self-sufficient in a wide range of vegetables, including cauliflower, broccoli, carrots, beetroot, salad leaves, courgettes, and cucumbers.
Looking ahead to 2025, our focus remains on sustainable growth. We aim to enhance our practices while maintaining a deep respect for the land we cultivate. Sustainability and quality are at the heart of every decision we make.

Looking ahead to 2025, our focus remains on sustainable growth. We aim to enhance our practices while maintaining a deep respect for the land we cultivate. Sustainability and quality are at the heart of every decision we make.

Kelly’s Resort Hotel in Ireland continues to set the standard in the tourism industry by consistently improving its offerings. With five generations of the Kelly family at the helm, the resort remains committed to delivering exceptional service and experiences to our guests. The increasing demand for locally sourced, fresh produce has inspired many hotels to establish their own gardens. At Kelly’s, this philosophy has been a cornerstone of our operations since 2018, when we committed to growing our ingredients in-house. By doing so, we have created a truly seasonal and sustainable food pathway, distinct from industrial food production methods. Bill Kelly’s vision for the resort has always emphasised the importance of locally sourced, high-quality food, including eco-friendly dining at Kelly’s Resort Hotel. The introduction of “Kelly’s Kitchen Gardens” represents a natural evolution of this vision. The gardens are now an integral part of our brand and align with our in-house production ethos—from butchering our meats to preparing vegetables and baking breads and desserts. The vegetable garden takes us a step further, aligning with our environmental program to promote homegrown, low-energy, and low-carbon produce. We cultivate high-value herbs, vegetables, and flowers, ensuring our gardens are not only productive but also visually stunning for guests to enjoy.

Under the leadership of Head Gardener Deirdre Howlin, who holds a Bachelor of Science degree and shares Bill’s passion for sustainability, the garden project has flourished. Deirdre collaborates closely with Bill and Kelly’s Executive Chef, now Philip Brazil, to select the best vegetable varieties and maximize yields while nurturing the soil. Our plans include adopting the “No Dig Method,” an eco-friendly approach that minimizes soil disturbance, reduces weeds, and eliminates the need for pesticides. By covering the ground with biodegradable materials such as cardboard and enriching it with compost, we are investing in the long-term health of our soil.

As urban dwellers increasingly seek solace in nature, Kelly’s Kitchen Gardens offer a unique opportunity to connect with the land. Once the gardens have fully matured, we plan to open them to guests for tours, providing a firsthand look at our “Field to Fork” philosophy. Bill’s commitment to expanding and modernising this initiative ensures the gardens remain a cornerstone of Kelly’s offerings for years to come.