Just Ask Restaurant of the Month for September - Snaffles Restaurant, The Lodge at Castle Leslie

The “Just Ask!” Restaurant of the Month winner for September is Snaffles Restaurant, The Lodge at Castle Leslie, Co Monaghan

Castle Leslie EstateHome to the Leslie family since 1665 and now run by Sammy Leslie (the great-great granddaughter of the man who built the present castle), Castle Leslie and its fascinating history still intrigue today’s guests - who can stay in the Castle itself, or in The Lodge at Castle Leslie Estate, an attractive mainly modern hotel just inside the castle gates.

The Lodge is built around an atmospheric stable courtyard and is especially popular with riding enthusiasts participating at Sammy Leslie’s impressive Equestrian Centre, but it is also the social hub for everything that goes on at Castle Leslie -including some very good cooking by executive chef Andrew Bradley and his talented team.

Good food has long been one of Castle Leslie’s main USPs and it is to be found everywhere in this hospitable place. Afternoon Tea is served (by reservation) in the rather grand surroundings of the Castle - and groups may have dinner there too. But it is no hardship to dine less formally in Conor’s Bar, which straddles the old lodge and the brighter new areas of the hotel and has a uniquely pleasing ambience, or the smart-casual Snaffles Restaurant above on a mezzanine floor, where Andrew Bradley has fun adding his personal stamp to old recipes from the Castle Leslie Estate Cook Book.

The Lodge at Castle Leslie Estate

In tune with everything at Castle Leslie, Andrew Bradley’s menus offer a fascinating combination of old and new - and, most importantly, they have pride of place and express a hearty commitment to supporting local producers and to transparency. A policy statement relating to the use of Irish meats and poultry is given, and also detailed information on suppliers, many of whom operate in Monaghan and the surrounding counties.

Crediting “our food suppliers who ensure the quality of the produce we bring to your table is always the finest available”, no less than four meat and poultry suppliers are named, including local butchers Arthur Mallon of Monaghan, famed for their sausages; The Meat People, of Ashbourne, Co Meath; Kettyle Irish Foods of Fermanagh, known for their dry-aged Angus and Hereford beef; and Treanors of Knockaconny, local suppliers of poultry and game (diners are also warned that, in true country fashion, “traces of pellets might be found in the game dishes”).

The fish at this border venue comes from Keenan’s Seafood, fish merchants in Belfast since the 1940s, and general provisions are mainly supplied by respected wholesalers Larousse Foods and Odaios Foods, Dublin, but most of the fresh produce - including Mulberry Farm micro-organics and Sillis Green Vegetables - will only travel very short distances indeed. 

Unusually, the credit given to main suppliers extends to the Conor’s Bar Menu as well as the restaurant - and the 100 or so bottles of gin stylishly displayed on a wall of Snaffles Restaurant reminds guests to look at the now famous Gin Menu, which is extremely informative includes a goodly representation of Ireland’s craft gin production - Blackwater, Dingle, Two Trees, Shortcross, Highbank Crystal and Glendalough Wild Spring among them - alongside a mind-boggling collection from around the world, and half a dozen speciality tonics too.

The pride taken in the Castle’s history and its surroundings is palpable at Castle Leslie, and one of the main ways in which it is expressed is through locally sourced food. Well worth a detour.

Snaffles Restaurant



Snaffles Restaurant Sample A la Carte Menu


Chef’s Choice


Prawn Bisque
Creamy Prawn Bisque Garnished with Carrot & Chive, Crispy Langoustine Wrapped in Kataifi Pastry

Oriental Seared Beef “Carpaccio Style”
With Shaved Mouli, Pak Choi Leaves in Lime & Sesame Oil, Orange & Ginger Foam, Oriental Jellied Broth

Crab Cocktail
Crab Meat bound with Mayonnaise, Orange and Avocado, Tarragon Mousse, Cucumber and Lime Sorbet and a Garlic Crisp
· Wine Recommendation: (4) Snapper Rock Sauvignon Blanc, Marlborough

Terrine of Rabbit with Wild Mushroom
Wrapped in Cured Ham, served with Spiced Pear Chutney, Toasted Brioche & Pickled Girolles

Chilled Diced Monkfish Tail in Cream Cheese with Basil
Glazed Lemon, Lemon & Dill Jelly, Savoury Biscuit, Purple Basil Pesto

Pan Fried Breast of Irish Quail
Braised Endive, Thyme Crumble, Breaded Drumstick Diable Sauce and Raspberry Dressing

Goats Cheese Parfait
Fivemiletown Goats Cheese Parfait with Tomato Jelly, Breaded Boilie Goats Cheese, Crushed Roasted Pinenuts Tomato Chutney and Basil Pesto

Glaslough, Co. Monaghan, Ireland www.castleleslie.comcastle leslie estate


Snaffles Restaurant - Food


Snaffles Restaurant Sample Dinner Menu

Soup or Sorbet
Chef’s Choice

Main Course Pan Fried 7oz Fillet of Irish Beef
With Pomme Macaire, Sautéed Chestnut Mushroom in Madeira Cream, Shallot Foam, Red Wine Jus

Fish of the Day
Today’s freshly prepared Fish

Mediterranean Vegetable Tasting Plate
Stuffed Courgette, Aubergine and Red Pepper Roulade, Mille Feuille of Mixed Bell Pepper, Confit Shallot, Balsamic Reduction & Basil Oil

Roast Breast of Local Chicken
Served with Baby Vegetables, Creamed Spinach & Roasted Hazelnuts, Ginger Jus

Baked Pork Fillet with Braised Rib
Gratinated Lentils with Celery & Herbs, Pork Tail Rillettes Light Spiced Baby Apple, Pork Jus

Roast Breast of Silverhill Duck and Confit Leg
Garlic & Nutmeg Potato Mousseline, Marinated Carrot Strip, Raspberry Jus
Wine recommendation: (11) Domaine Muret Pinot Noir, France

Pan Fried Fillet of Halibut
With Glazed Rainbow Carrots, Cauliflower, Watercress Risotto, Pickled Beurre Blanc

Roast Loin of Lamb ‘Reform’
Our modern take on this classic dish from the Leslie Repertoire. Sautéed Mushroom, Beetroot, Gherkin and Braised Tongue, With Poached Quail Egg, Truffle & Redcurrant Jus

Glaslough, Co. Monaghan, Ireland www.castleleslie.com

Dessert Menu

Plum Tarte Tatin
Cooked in Lime and Caramel Sauce on Puff Pastry, Caramel Ice Cream
· Wine Recommendation: Essencia Orange Muscat, California

Apricot Tiramisu
With Frozen Apricot Yoghurt

Sour Cream Soufflé, Vanilla and Rhubarb
Sour Cream Soufflé, Tuile Cylinder filled with Vanilla Ice Cream, Rhubarb Purée, Milk Crisp

Lemon Cream in Filo Pastry, Vanilla Sponge, Frozen Yoghurt, Lemon Meringue Tart

Chocolate Box
Milk Chocolate Mousse, Chocolate Crumble, Passionfruit Cream, Butterscotch Sauce
· Wine Recommendation: Elysium Black Muscat, California

Selection of Irish Cheeses, Chutneys and Crackers
· Wine Recommendation: Sandeman Ruby Port, Portugal

Selection of Tea or Coffee and Petit Fours

Essencia Orange Muscat 2005 37.5cl Andrew Quady
Citrus notes of orange musk and peach with a lovely Fresh lemon acid backbone Bottle: €27.00 Glass: €7.50 Elysium Black Muscat 2005 37.5cl Andrew Quady Magenta in colour, this wine is provocatively rose Perfumed with deep layers of grapey Muscat flavour Bottle: €27.00 Glass: €7.50

Dinner Menu €65
Glaslough, Co. Monaghan, Ireland www.castleleslie.com

Snaffles Restaurant Sample Dinner Menu

Most dishes can be prepared as healthier option, please ask for any further suggestions. We also have Vegetarian options, which we would be happy to inform you about. Traces of pellets might be found in the games dishes.

Food Allergies
As nuts are used in the preparation of a number of our recipes, there will always be a possibility that traces of nuts may be found in other dishes. If you have any other allergies or dietary requirements, we would be happy to inform you of your options.

Most of the produce used in the preparation of the menu is obtained locally and nationally from small specialist suppliers.
All of our Beef, Pork and Chicken are of Irish Origin.


The following are our food suppliers who ensure the quality of the produce We bring to your table is always the finest available:

Meat & Poultry
The Meat People, Ashbourne, Co. Meath Treanors Poultry, Knockaconny, Monaghan Arthur Mallon, Monaghan Kettle Irish Foods, Fermanagh

Keenan’s Seafood, Kennedy Way, Belfast

Fruit & Vegetables
Sillis Green Vegetables, Monaghan O’Donnell’s Monaghan Mulberry Farm Organic Vegetables, Monaghan

Eggs & Dairy
Connolly’s Organic Eggs, Monaghan Iceberg Ice cream, Co Down Fivemiletown Creamery, Tyrone Paddy Treanor, Monaghan

BD Foods, Monaghan La Rousse Foods- Monaghan Value Centre, Monaghan Odaios Foods Dublin


Conor’s Bar & Lounge Sample Menu
Available from 12.00noon to 9.00pm

Freshly baked scones with Castle Leslie Jam and Cream €4.50

Today’s Soup served with Wheaten Bread€5.50

Closed Triple Layer Sandwiches served on White or Brown Sliced Pan: €6.50

Diced Chicken, Red Bell Pepper bound with Mayonnaise And Lettuce
or Ham and Cheese with Castle Leslie Relish
Free Range Egg Salad

Open Smoked Salmon on Blini with Horseradish Crème Fraiche, Red Onion and Capers €9.00

Prawn Cocktail: Prawns bound in Whiskey Marie Rose, Iceberg Lettuce €9.50
Baby Gem Salad Leaves with Feta Cheese, Garlic Croutons, Black Olive, Cherry Tomato, Cucumber and Red Onion, Balsamic Dressing Starter: €6.50 Main: €12.00

Chicken Wings in Hot Sauce Barbeque spare Ribs with side salad. Starter: €6.50 Main: €12.50

Atlantic Seafood Platter Smoked Mackerel, Prawns in Marie Rose, Crab Claws, Battered Squid, Whitebait and Smoked Salmon, with Garlic and Lime Mayo Starter: €8.50 Main: €16.00

Goats Cheese and Puff Pastry Tart, Red Onion Marmalade, Balsamic and Pesto €12.50

Pan seared Coley with a Warm Fennel and Spinach Salad, Mussels And Cockles in Garlic and Chive White Wine Cream€13.50

Pan-fried 10oz Sirloin Steak Pan-fried €24.50
8oz Ribeye Steak Pan-fried €22.50
16oz T-Bone Steak €34.00

Accompanied by Onion Rings, Sautéed Mushrooms, Straw Potatoes and Peppercorn Sauce

Glaslough, Co. Monaghan, Ireland www.castleleslie.com
castle leslie estate


Conor’s Bar & Lounge Menu

Fish and Chips Freshly Battered Cod with chips, Traditional Tartar Sauce Served with a Side Salad €15.00

Locally reared Chicken Breast with Boxty Potatoes, Baby Spinach salad, White Wine Cream and Mead Reduction €14.00

Lamb Kidney’s served on Toasted Ciabatta with Mixed Mushroom and Mustard Cream €12.50

Rare Breed Pork Burger, served in a Toasted Bap with Cheese, Bacon,

Tomato, Lettuce, Onion and BBQ sauce accompanied by Gaufrette Potatoes€14.00

Dish of the Day €13.50

Side Orders €2.00-€4.50
Chips Gaufrette Potatoes Side Salad Vegetables of the Day Onion Rings Garlic Potatoes Garlic bread Garlic Butter, Bearnaise Sauce or Peppercorn Sauce

Desserts €7.50
Selection of Ice Cream and Sorbet Vanilla Cre?me Brule?e Chocolate Walnut Brownie and Rich Chocolate sauce Mixed Berry Fool Apple and Wild Berry Crumble with Vanilla Ice cream

Ronnefeldt Loose Tea €2.90-€3.50

Black tea: Irish Breakfast:
Classic Chai, Jungpana, Earl Grey Green Tea: Green Keemun Leaf, Morgentau Herbal/ Fruit: Herbs and Ginger, Moroccan Mint Camomile Blossoms, Honeybush Orange, Fruit of Paradise, Red Fruit.

Coffee by Koffy, the art of Coffee
Glaslough, Co. Monaghan, Ireland www.castleleslie.com
€3.50 €3.50 €3.50 €4.00 €4.00 €3.00
€7.50 €7.50 €7.50 €7.50
€3.50 €3.50

Conor’s Bar & Lounge Menu
Coffees €2.90-€3.50

Americano, Espresso Latte, Cappuccino, Macchiato, Mocha Hot Chocolate: Choice of Milk Chocolate, White Chocolate or Creamy Caramel Add Caramel, Chocolate, Vanilla, Hazelnut, Cinnamon or Irish Cream Syrup to your coffees/ hot Chocolate €0.30

Suppliers: Meat & Poultry Keelaghan Meats, Ashbourne, Co. Meath Treanors Poultry, Knockaconny, Monaghan Arthur Mallon, Monaghan Kettle Irish Foods, Fermanagh Fish Keenan’s Seafood, Kennedy Way, Belfast

Glaslough, Co. Monaghan, Ireland www.castleleslie.com



Just Ask!” is a public awareness campaign that aims to encourage consumers when eating out to look for information on where the food (particularly meat) on their plate comes from, and encourages chefs to provide this information on their menus. The programme supports both large and smaller artisan suppliers, encouraging both Irish diners and visitors from abroad to support restaurants that are in turn supporting their suppliers.

Here at Georgina Campbell Guides we have always been avid supporters of the ‘eat local’ concept, and we always enjoy reading menus that have a real sense of place. The dining experience is greatly enriched by knowing that the food on your plate is inspired by the produce and traditions of the area, and sourced nearby – and we would love to see more chefs sharing that precious information with their guests.  

If you are a visitor to the area, learning a little about local food and the people who produce it adds a special extra dimension to the visit – and, for residents, it reinforces a natural pride in the good things of their locality and makes a meal all the more enjoyable.

So, we are delighted by the high standard of menus that continue to be submitted for our ' “Just Ask!” Restaurant of the Month Competition', menus that really speak of the best of Irish foods – and the dedication of both the people who make them, and the chefs who select them to create wonderful dishes with real Irish flavour for our enjoyment.


There are currently no comments

Leave a comment

You must be logged in to leave a comment
Not a member? Register for your free membership now!
Or leave a comment by logging in with: