A three-course menu for thirty euro
Hayfield Manor in Cork has put a 30th anniversary menu into Orchids, its restaurant. The menu holds three courses at €30 per person and runs from 25 September to 31 October 2026. The hotel sells it on a limited basis. Reservations are taken in advance only.
The dates and the reservation rule
The offer covers five weeks and ends on 31 October 2026. Tables are held on 021 484 5900 or at events@hayfieldmanor.ie. The hotel states that the menu is available on a limited basis and by pre-booked reservation only.
What each course carries
The hotel's menu card gives the dishes. The starter set carries a Ballycotton smoked salmon terrine with capers, herb butter and Hayfield Manor's homemade brown soda bread, and Hayfield Manor's classic Caesar salad with anchovies, croutons, egg and Parmesan shavings. The main course carries slow-cooked Irish beef cheeks with pomme purée and a bourguignon sauce, and grilled seabass fillets with sautéed potatoes, baby spinach, shallots and caper beurre noisette. The dessert set carries a classic baked Alaska with banana bread and salted caramel ice cream, and a fresh fruit salad with granola and açaí sorbet.
The card marks allergens across fourteen groups, from gluten and crustaceans to sesame seeds, sulphur, lupin and molluscs.
The wedding menu from 1996
The anniversary menu follows an original wedding menu from 1996. A guest gave the keepsake to the hotel. The hotel opened in 1996 as Cork city's first five-star hotel, so the menu comes from its opening year. Executive Head Chef Mark Staples and his team rebuilt the celebration course by course.
The announcement names two dishes from the 1996 event. Tournedos of beef with port wine jus and a 1996 summer salad appear in that account. The hotel's anniversary page and its menu card list the anniversary dishes and no 1996 items.
Mark Staples and the Cork suppliers
Mark Staples holds the executive head chef role at the hotel. The menu card names the supplier set behind the courses. The list carries Ballycotton Seafood, Gubbeen Farm Smokehouse, Shellfish De La Mer, Castletownbere Fishermen's Co-op Society, Field of Dreams, Quigley Meats, Caherbeg Free Range Pork, Skeaghanore West Cork Farm, Ardsallagh Goat's Cheese, Glenilen Yoghurt, Tirlán Dairy, Leamlara Microgreens, Garryhinch Wood Mushrooms, West Cork Olives, Upton Eggs, All Fresh Vegetables and the Clonakilty Gluten Free Kitchen.
The hotel holds membership of Good Food Ireland and Green Hospitality Ireland. The card states that Staples sources local ingredients wherever possible and that the hotel works to reduce food waste.
Extending the evening into a suite
Guests who take the anniversary menu can book one of the hotel's refurbished suites. The collection carries the Presidential, Shandon, Ford and Merchant names. Kim Partridge Interiors designed the interiors. The Presidential Suite spans 1,200 square feet and comes with dedicated butler service, a private balcony over the city, a record player and a curated music collection, and a butler's pantry with a coffee dock and a mixology station.
Cork artist Jason O'Gorman made an artwork of the manor's façade for the suites. Each suite carries local artwork, historical photography and curated books.
The hotel's Beautique Spa takes bookings on the same property. The hotel states that the spa was the first Elemis spa in Ireland, and that Hayfield Manor is the flagship hotel for GROUND Wellbeing, the Cork wellness brand founded by Peigin Crowley.
The operator read
The menu runs for five weeks with no published covers limit. Reservations are taken in advance only, and the hotel routes bookings through its events line. The suite collection and the spa sit on separate bookings and separate prices, so the anniversary menu works as a dining offer that leads into the rest of the property.