Cashel Palace launches documentary and food tours on Tipperary food culture

Cashel Palace in County Tipperary has launched Land to Table: A Journey Worth Tasting, a new documentary and guided food tour program centered on the producers behind the hotel’s menus. The rollout starts Sept. 10, 2026, and aims to give guests a direct look at the local farms, makers and ingredients that shape the property’s Michelin-starred dining.

Why it matters: - Cashel Palace is turning its food story into a guest experience that connects the hotel’s dining program with local farmers, makers and rural communities. - The launch gives visitors a way to see how Tipperary ingredients move from field to kitchen to table. - The program adds a new tourism layer to the hotel’s award-winning dining identity.

What happened: - Cashel Palace announced Land to Table: A Journey Worth Tasting, a new documentary and food tours program. - The documentary launches on Thursday, Sept. 10, 2026. - Stephen Hayes, Director of Culinary at Cashel Palace, leads the film. - The film follows Hayes across Tipperary’s Golden Vale as he visits local farmers, artisans and producers. - The documentary includes The Bishop’s Buttery, Cashel Palace’s Michelin-starred restaurant. - Jorg Mille, Local Experience Curator at Cashel Palace, also appears in the film.

The details: - The documentary focuses on the land, seasons, conversations, craft and relationships behind the hotel’s menus. - The film highlights four producers: Aoife Nic Giolla Coda of Galtee Honey Farm, Sarah Furno of Irish Farmhouse Cheesemakers, Con Traas of The Apple Farm, and Donald Walsh of Donald Walsh Butchers. - Cashel Palace says the producers represent the skill, care and passion behind the region’s food culture. - The new guided Food Tours program launches after the documentary release. - Jorg Mille curates and leads the tours. - The tours are open to overnight guests and day visitors. - The hero experience, also called Land to Table, is a full-day tour through Tipperary’s food landscape. - The day starts at Galtee Honey in the foothills of the Galtee Mountains with an introduction to bees, honey and beekeeping, plus a tasting. - The itinerary continues to Cashel Blue Farmhouse Cheese for a cheesemaking introduction and tasting shaped by Tipperary’s grasslands and climate. - Lunch takes place in Fethard at Cashel Palace’s sister property Sadler’s. - The afternoon includes a session with local food educator and author Sinéad Delahunty, with an intimate presentation and cookery demonstration. - The day ends back at Cashel Palace, where guests can see how the region’s ingredients appear across the property’s menus. - The tour runs on Thursdays throughout the fall. - It departs Cashel Palace at 10:00 a.m. and returns at 4:00 p.m. - Pricing is €295 per person. - The price includes admissions, 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.

Between the lines: - The documentary and tours shift Cashel Palace from a place where food is served to a place where food provenance is actively explained. - The format gives the hotel a stronger role in local food storytelling and regional branding. - The emphasis on producers suggests an effort to deepen guest loyalty through place-based experiences rather than dining alone.

What’s next: - Guests can book the documentary-linked tours during the fall season. - Cashel Palace is positioning the program as an ongoing way to experience Tipperary through food, not a one-time event. - The hotel says the initiative will continue to connect visitors with the people and businesses shaping the region’s food identity.

The bottom line: - Cashel Palace is packaging its culinary reputation into a documentary and a hands-on tour, making local food provenance part of the stay. More information