This summer, The Merrion - Dublin’s best address – and Gleneagles – in the heart of Scotland – both members of The Leading Hotels of the World, are coming together to share a common secret: both hotels are home to the only restaurants to have two Michelin stars in Ireland and Scotland respectively.

‘Celtic Michelin Magic’ will let guests experience the best of two foodie worlds over a four night trip, with the exclusive opportunity to enjoy tasting menus at both Restaurant Patrick Guilbaud at The Merrion  and Andrew Fairlie at Gleneagles.

Guests will spend two nights in Dublin at The Merrion in a deeply luxurious Garden Wing Room, complete with a hard-to-come-by booking at Restaurant Patrick Guilbaud for a five-course tasting menu. Delicious and innovative dishes are made up of the finest local ingredients, while the impeccable service combines French decorum with discreet Irish charm. Classics include Connemara lobster ravioli with coconut scented lobster cream and toasted almonds and slow caramelized liquorice veal sweetbreads with parsnip sauce and lemon confit.

Use time at The Merrion to explore the best of Dublin’s Georgian history, and learn the secrets of The Merrion’s private collection of Irish art – one of the finest in the country, guided by the hotel’s own catalogue.

The journey continues from the coast of Ireland to the heart of Scotland, with two nights at Gleneagles, just an hour from Edinburgh or Glasgow, where a six course Du Marché tasting menu experience in Restaurant Andrew Fairlie awaits. The restaurant offers guests and gourmands alike the delights of French-influenced cuisine using the best Scottish ingredients - as a sumptuous setting for an unforgettable meal.  Look out for Andrew's signature smoked lobster, with an intense smokiness from a twelve-hour infusion over whisky barrels.

Away from the restaurant, discover some of the 850 acres of stunning Perthshire scenery and a compelling array of outdoor activities, and make the most of The Club – Gleneagles’ state of the art leisure club.

Quite simply, this is the Celtic foodie experience for summer 2014.

 

From £1,600 per couple, based on two sharing:

At The Merrion | two nights in a standard Garden Wing room on a B&B basis, a complimentary copy of The Merrion’s art catalogue and a 5 course Surprise Tasting menu in Restaurant Patrick Guilbaud, with a welcome glass of champagne.

At Gleneagles | two nights in a Classic Room on a B&B basis, with a complimentary upgrade at time of booking, subject to availability, and a Du Marche dinner for two in Restaurant Andrew Fairlie with a welcome glass of champagne one evening. Transport and transfers are extra. Available Monday to Friday, subject to availability.