Summer Season Series Launches at Bettystown House in County Meath

Summer Season Series Launches at Bettystown House in County Meath

Leading Irish Chefs to Host Open-Fire Dining Series at Restored 17th-Century Bettystown House

Bettystown House, a restored 17th-century estate in County Meath, will open its grounds to the public this summer for a series of outdoor long-table dinners featuring guest chefs and produce from across the Boyne Valley. 

The series will celebrate some of the Boyne Valley’s finest producers, with ingredients sourced from suppliers including Boyne Valley Cheese, The Smokin’ Butcher, Fairy Tree Wines and Dunany Flour, showcasing the quality and diversity of the region’s food and drink offering.

Explaining the inspiration behind the series, Aidan Ryan, Executive Head Chef and Director of TRIBE Group, says, ‘We wanted to showcase Bettystown House as a very special venue by creating a series of evenings that feels less like a restaurant booking and more like being invited to a great dinner party. One where the food is cooked outdoors, the table stretches across the lawn, and strangers leave as friends. There’s something magical about cooking over fire. It slows everything down and puts the focus back on the ingredients.‘ 

The opening dinner takes place on the 4th of July and will feature an American-Irish menu developed with chef Reuven Diaz, whose international upbringing and experience across Japan and the Philippines have shaped his cooking style. As co-founder of the much-loved Eastern Seaboard in Drogheda and the Brown Hound Bakery, Reuven has built a devoted following over more than fifteen years cooking with some noted Irish chefs. Together with Aidan, he will cook an American-Irish-inspired menu over an open fire on the grounds of Bettystown House.

On August 15th, Aidan will be joined by award-winning chef Chad Byrne, Executive Head Chef at The Brehon in Killarney, for an evening of Open-Fire Bold, Seasonal Cooking from Kerry to Meath.

Chad was named a Local Food Hero at the Irish Restaurant Awards, recognised specifically for his Chef Collab initiative, which encourages and mentors aspiring young chefs. A chef of restless energy and creativity, Chad also converted an old horsebox into The Hungry Donkey, a food truck known for comforting favourites with whimsical flavour combinations. He will make the journey north from Kerry to bring his bold, produce-driven style to Bettystown House for what promises to be a memorable summer evening.

Both evenings will feature a four-course meal served sharing-style along a beautifully styled communal table on the grounds of Bettystown House. Limited to just 60 guests per event, the evenings are designed to create an intimate and social dining experience. Tickets are priced at €100 per person and include a welcome cocktail.

Dating back to 1630, Bettystown House is now in the care of the Ryan family, who have undertaken a careful restoration of the estate. Set across 13 acres of lush gardens, woodland paths, mature parkland and a picturesque pond, it is usually available for private hire only. The Summer Season Series offers guests an opportunity to experience the estate as it was meant to be enjoyed — long evenings, exceptional food, and the full beauty of one of Co. Meath’s finest historic houses.

For those who wish to extend the experience, an overnight stay at Bettystown House can be booked exclusively by guests attending the Summer Series evenings. Room rates range from €150–€180 per night, subject to availability.

Tickets for both evenings are available by emailing info@bettystownhouse.ie. Further dates will be announced on the Bettystown House website and on social media @bettystown_house.