Dating back to 1280 and approached along a long driveway lined with beautiful lime trees, Springfield Castle is a very special gem in the unspoilt West Limerick countryside.
It has been open to guests since 1976, offering self-catering stays for groups in the castle and a restored 15th century tower - and it is a wonderful place to host a small wedding or have a family get-together. And the current custodians, Betty and Jonathan Sykes and their children Karen and Dan, have recently developed the food side of the business so that is now an especially exciting reason to visit.
The 200-acre organically operated estate includes carefully managed woodland, a deer farm (Betty and Jonathan co-authored the Irish Venison Cook Book in 1989) and productive walled gardens. The family's commitment to sustainability is impressive and they are members of both the West Limerick Food Series and Flower Farmers of Ireland - a group that deserves to be better known.
Their philosophy is carried through stylishly in The Green Room, a delightfully atmospheric restaurant used for hosting events and, under normal circumstances, as a weekend café, which they opened in 2018 following further restoration work.
Dan is the chef and a magnificent Asado grill is the key feature in this charmingly rustic room, with its indoor/outdoor ambience, welcoming big tables, fresh flowers and quirky decorative details. Flavour-packed seasonal produce from the farm, gardens and other local suppliers (including butchers O'Connors of Drumcollogher, proudly credited), is at the heart of every delicious dish that Dan and his team prepare here - and that includes imaginative 'Friday social' menus, barbecues, picnics and takeaways.
Springfield Castle is a one-off and the warmth and hospitality of the hard-working Sykes family and their team is an inspiration. Definitely one to investigate - it's sure to be a treat.
