Dunluce Lodge unveils autumn series of food and wine experiences

Dunluce Lodge launches autumn food and wine series
Stephen Holland named Chef of the Year 2026
Xanadu Wine Dinner takes place September 24
Taste Causeway collaboration with Paula McIntyre October 18
Churchill’s Port Dinner scheduled for November 19

Dunluce Lodge in Portrush has unveiled a trio of special food and wine experiences celebrating exceptional local produce, international wines and some of the region’s finest culinary talent. The five-star hotel, overlooking the fourth fairway of Royal Portrush Golf Club and close to Whiterocks Beach, has quickly established itself as one of Ireland’s most exciting luxury food destinations. Executive Head Chef Stephen Holland, who was named Chef of the Year at the Licensed and Catering News Awards 2026, leads the culinary offering with menus rooted in the landscape around him.

The autumn programme begins on Thursday, 24th September with The Xanadu Wine, Dine and Stay Experience, bringing a taste of Western Australia’s Margaret River wine region to Portrush. Darren Rathbone, CEO and Chief Winemaker of Xanadu, travels to Dunluce Lodge for the evening, joining guests for a four-course dinner with each course paired with Xanadu wines. Prices start from £575 per room based on two people sharing, including accommodation, dinner, breakfast, spa access and complimentary local transfers.

Taste Causeway at Dunluce Lodge takes place on Sunday, 18th October, featuring a special culinary collaboration between Stephen Holland and renowned chef, broadcaster and food writer Paula McIntyre MBE. The two chefs create a bespoke four-course menu celebrating the extraordinary produce available through the Taste Causeway network. The Churchill’s Port Dinner and Luxury Stay on Thursday, 19th November combines Stephen Holland’s cooking with a specially curated selection of ports from Churchill’s, hosted by Ben Himowitz, Co-CEO of Churchill’s Port. Prices start from £395 for the Taste Causeway experience and from £445 for the Churchill’s dinner.

Stephen Holland shared: “We are incredibly fortunate here on the North Coast because so much of what we need comes directly from nature’s pantry, with the landscape, the sea and the seasons really dictating how we cook.”