Savour a taste of the Ryder Cup

This week, find out what visitors to Adare Manor can expect with these three recipes from Mike Tweedie, head chef at its Oak Room restaurant. Adare was recently announced as the venue for the 2026 Ryder Cup

Seaweed braised turbot with white asparagus, Dooncastle clams and a caviar sauce

Seaweed braised turbot with white asparagus, Dooncastle clams and a caviar sauce

Ingredients, serves four people

4 x 120g turbot or brill portions

For the clams

500g clams, cleaned

500g razor clams, cleaned

1 sprig of thyme

1 bay leaf

50g onions, chopped

30g parsley stalks

5g tarragon stalks

5g white whole peppercorns

200ml dry white wine

For the seaweed stock

100ml white wine

75ml seaweed vinegar or Champagne vinegar

1 shallot, chopped

1 ...