Land to Table: A Journey Worth Tasting, invites guests to experience the people, produce and places behind the Tipperary hotel’s award-winning menus.
Cashel Palace is launching Land to Table: A Journey Worth Tasting, a new documentary and food tours programme that brings guests closer to the people, produce and landscapes behind the hotel’s culinary identity.
The documentary, launching on Thursday, 10th September 2026, is led by Stephen Hayes, Director of Culinary at Cashel Palace. It follows Stephen through Tipperary’s Golden Vale, visiting local farmers, artisans and producers whose ingredients help shape the menus served across the hotel, including The Bishop’s Buttery, its Michelin-starred restaurant.
Rather than focusing only on the finished plate, the film looks at the journey before it; taking in the land, the seasons, the conversations, the craft and the relationships between chef and producer. It offers an insight into the food culture surrounding Cashel Palace and the part it plays in the hotel’s guest experience.
“Tipperary gives us an extraordinary natural larder. The landscape, the pastures, the seasons and the people all shape what we do in the kitchen. Land to Table is a way of showing that journey honestly.”Stephen Hayes, Director of Culinary at Cashel Palace
Also appearing in the film is Jorg Mille, Local Experience Curator at Cashel Palace, who guides the viewer through the verdant countryside the Premier County is known for. The true heroes of the piece are the producers: Aoife Nic Giolla Coda of Galtee Honey Farm; Sarah Furno of Irish Farmhouse Cheesemakers, best known for Cashel Blue Cheese; Con Traas of The Apple Farm; and Donald Walsh of Donald Walsh Butchers, located moments from the hotel on Cashel’s Main Street. Together, they represent the skill, care and passion that shape the food culture around Cashel Palace.
New guided Food Tours programme
Following the documentary’s release, the journey continues beyond the screen with the launch of Cashel Palace’s new guided Food Tours programme. Curated and led by Jorg Mille, the programme gives overnight hotel guests, and day visitors to the region, the opportunity to meet some of the makers featured in the wider food story, with experiences built around tastings, conversation and local hospitality.
The hero experience, also titled Land to Table, is a full-day tour through Tipperary’s food landscape. The day begins at Galtee Honey, in the foothills of the Galtee Mountains, where guests are introduced to the world of bees, honey and beekeeping, followed by a guided tasting. The journey continues to Cashel Blue Farmhouse Cheese, one of Ireland’s best-known farmhouse cheese producers, for an introduction to cheesemaking and a tasting shaped by Tipperary’s grasslands and climate.
Lunch takes place in Fethard at Cashel Palace’s sister property Sadler’s, before the afternoon continues with local food educator and author Sinéad Delahunty, where guests are introduced to artisan food production, creativity and flavour through an intimate presentation and cookery demonstration. The day ends with a return to Cashel Palace, where guests can see how the region’s ingredients are reflected across the property’s menus.
The Land to Table tour
The Land to Table tour is available on Thursdays throughout autumn, departing Cashel Palace at 10:00 a.m. and returning at 4:00 p.m. Priced at €295 per person, it includes all admissions and tastings, transport in a six-seater Mercedes with chauffeur, a qualified national tour guide and lunch in a premium local restaurant. Private tours are also available. Bookings can be made by contacting the hotel.
A new chapter in how the hotel shares its food story
For Cashel Palace, the documentary and the tours mark a new chapter in how the hotel shares its food story. The film offers insight into the journey behind the hotel’s menus, while the tours allow guests to step into that journey themselves, meeting the producers, makers and local businesses whose craft helps define the region. It is an invitation to understand Tipperary through taste, to support the people and rural communities that make it distinctive, and to experience the connection between the land, the kitchen and the table. Now that is certainly a journey worth tasting.
