News & Events

  • Birdwoods at Burtown Exhibition

    published in Sculptures, Events, Exhibitions

    Giraffe

    This September, Burtown House continues its connection with art of all kinds with an exhibition of 50 pieces of stunning Zimbabwean stone sculpture. On display from 8th September throughout the wonderful gardens of this 300-year old country house in County Kildare, the ‘Birdwoods at Burtown’ exhibition connects New Zealand, Zimbabwe and Ireland – through family association, a multigenerational inheritance of creativity, and a shared entrepreneurial spirit.

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  • Wood Fired Oven - Rustic Flatbreads launched at The Green Barn

    published in Events, Music

    Rustic Flatbreads

    We are excited to launch our Friday and Saturday Wood Fired Rustic Flat Breads

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  • Carlow Garden Festival 2017

    published in Flowers, Sculptures, Events, Exhibitions

    Neil Porteous is the Head Gardener at Mount Stewart, Co. Down

    **Neil Porteous at Burtown House and Gardens

    Myanmar to Mount Stewart ** In 2016, Neil Porteous explored two regions of Myanmar (Burma) and details his fascinating experiences from his trip. Neil presents details of the famed botanist and plant explorer Frank Kingdon Ward’s collection at Mount Stewart. Kingdon Ward also travelled to Burma on plant hunting expeditions.

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  • Carlow Garden Festival 2017

    published in Flowers, Events

    Dr David Rae, Director of Horticulture and Learning at the Royal Botanic Garden Edinburgh (RBGE)

    David Rae at Burtown House and Gardens

    Gardening in a changing world

    Dr. David Rae, Director of Horticulture and Learning at the Royal Botanic Garden Edinburgh (RBGE) explains how their approach to gardening has changed with the times. While the gardens are in existence since 1670 they strive to be relevant in the modern world and are embracing a more natural way of gardening.

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  • New Seasonal Dishes on The Green Barn Menu

    published in

    Fresh Cod Pearl Barley, Bok Choy, Asparagus, Toasted Quinoa, Butter Emulsion, Capers

    From today we will start to post our new seasonal dishes as they become available to The Green Barn Menu, We will give not just recipes but historical backgrounds to the produce that we use and their natural benefits to the body. On the menu from today we have Fresh Cod, Pearl Barley, Bok Choy, Asparagus, Toasted Quinoa, Butter Emulsion, Capers and Fennel

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