The K Club Cookbook
The K Club Cookbook: Producer to Plate by Finbarr Higgins
2016 is set to be a very special year for The K Club as it marks the 25th anniversary of the world-renowned Irish hotel and country club and to celebrate this milestone they are launching their first, long-awaited cookbook.
The book is going to be stunning. With no expense spared in its production, this magnificent coffee-table tome will embody the elegance and sophisticated luxury of The K Club –one of Ireland’s leading hotels and resorts.
The hotel’s remarkable history, as host to the 2006 Ryder Cup and countless other prestigious events, will be captured in the book with recipes featured on the menu over the past 25 years. The book will also celebrate the plethora of Irish artisan suppliers that chef Finbarr Higgins works closely with, captured in dynamic portraits by photographer Hugh McElveen. This makes the book so much more than just a cookbook – it will be a visual celebration of everything The K Club stands for, highlighting the stellar standards of the hotel’s affiliated suppliers and stunning surrounds.
The K Club Cookbook will pay homage to the hotel’s magnificent wine cellar, glamorous cocktail bar, rolling County Kildare countryside and truly remarkable guest list – which over the years has included Bill Clinton, Tiger Woods and more. Every visitor to The K Club experiences the hotel’s high standard of hospitality, magnificent food and warm welcome. With the launch of The K Club Cookbook they will now be able to take that experience home with them to cherish for years to come.
Finbarr Higgins is Executive Chef at The K Club. He was trained in French haute cuisine under Anton Edelmann in The Savoy Hotel in London.