West Cork has a reputation as a centre of excellence for artisan food production. Supporting local artisan producers, and sourcing, preparing and serving local produce from the seas and the countryside of West Cork is a passion for Executive Head Chef Graeme Campbell and Head Chef Alex Petit.
The Celtic Ross Menus are packed full of fresh, seasonal and local artisan produce. Our beef is from the farm, and private herd, of William Walsh, of Skibbereen. Our Pork Belly is from Willie & Avril Allshire, of the multi-award winning Rosscarbery Recipes. Our Fish is landed fresh from the sea every day at the ports of Union Hall, Baltimore and Schull, and delivered daily from Peter Shanahan of the Seafood Deli, Rosscarbery, and The Fish Station, Skibbereen.
The Celtic Ross Hotel endeavours to cater for all dietary requirements. We carry a selection of coeliac products for your enjoyment which include: Scones, Tomato and Parmesan Bread, Chocolate Chip Cookies and Meringue. In addition, all sauces and purees are coeliac friendly. Many of our evening meals are Gluten-Free and many more can be prepared Gluten-Free on request.