Enjoy the Autumn harvest bounty at HOMEGROWN - a long weekend celebration at Virginia Park Lodge.
Back for our third year, Homegrown is the ultimate foodie getaway in the heart of the great Irish countryside. A full weekend of masterclasses, talks, collaboration dinners and once-in-a-lifetime experiences awaits, all set at the 18th-century hunting estate.
We aim to have something for everyone, from cooking masterclasses with the chefs, tastings, workshops, foraging, lough swimming, live music performances, and plenty more to be announced.
RICHARD CORRIGAN
Richard Corrigan’s expansive career has seen him open numerous restaurants, gain Michelin stars, write recipe books, and even cook for the Queen and Barack Obama. He regularly makes appearances on radio and television, notably winning Great British Menu three times, and also being a regular judge on the popular BBC series.
Richard is well known for his generous hospitality, as well as his passion for seasonal produce sourced in Britain and Ireland from small and independent suppliers. He runs Bentley's Oyster Bar, Corrigan's Mayfair and Daffodil Mulligan in London, as well as Virginia Park Lodge and the Deerpark Inn in Ireland.
PRUE LEITH
One of Britain’s most respected figures in food and hospitality, Dame Prue Leith first rose to prominence through her acclaimed restaurant Leith’s, which earned a coveted Michelin star and established her reputation for excellence in modern British cuisine. Building on that success, she founded Leiths School of Food and Wine, now one of the most prestigious cookery schools in the UK, which has trained generations of professional chefs, food writers and culinary entrepreneurs. An accomplished writer, she has published eight novels, a memoir and fourteen cookbooks and her forthcoming book 'Being Old'.
Prue is perhaps best known to audiences as a judge on The Great British Bake Off, alongside appearances on The Great British Menu and her own television series Prue Leith’s Cotswold Kitchen.
HENRY HARRIS
Henry is best known for his dedication to classic French bistro cooking and his role in shaping London’s modern brasserie scene. He first came to prominence as chef-director of the renowned Racine in Knightsbridge, where his commitment to traditional techniques, seasonality and unfussy elegance earned widespread critical acclaim and a loyal following. In recent years he has continued to champion honest, ingredient-driven cuisine at the incredible Bouchon Racine, as well as his popular public dining events that celebrate the convivial spirit of French and British cooking.
Beyond the restaurant floor, Henry is also an accomplished food writer, broadcaster and mentor, admired for his deep knowledge of culinary history and his approachable, generous style. His cookbooks and media appearances reflect a passion for demystifying classic dishes and encouraging home cooks to embrace simple, well-executed food.
ANGELA HARTNETT
One of the UK’s most acclaimed chefs, Angela Hartnett OBE is celebrated for her refined yet approachable style of modern Italian-influenced cooking and her long-standing commitment to seasonal, ingredient-led cuisine. She first gained widespread recognition working alongside Gordon Ramsay before establishing her own highly successful restaurant group. Her flagship restaurant, Murano in London’s Mayfair, has held a Michelin star since opening and is widely regarded for its elegant simplicity, warm hospitality and exceptional attention to detail. Over the years, Angela has built a reputation not only as an outstanding chef but also as a thoughtful mentor and leader within the hospitality industry.
Beyond the kitchen, Angela is a familiar face on British television and radio, appearing regularly as a judge and presenter on a range of popular food programmes.
MARY COUGHLAN
Often described as the greatest female vocalist that Ireland has ever produced, Coughlan proudly stands alongside some of the world’s most iconic jazz singers.
She is unique in blending whisky-blurred, smoke-seared, husky notes with the laconic wit of Billie Holiday and Peggy Lee. She draws the line of deep, down and dirty blues singers back to Bessie Smith with the sardonic, bitter-sweet defiance and despair of Edith Piaf. Yet Mary Coughlan delivers it all in a delicious and unapologetic Irish drawl: sceptical, rueful, mournful and melting and ardent for love.
VALENTINE WARNER
Valentine is a cook, food writer and broadcaster. He worked in some of London’s most influential restaurants and ran his own catering company before finding himself on TV.
More recently, he has launched Kitchen In The Wild, the much talked about international culinary event series, as well as co-founded the Northumbrian gin distillery Hepple. A brilliantly charismatic host, we look forward to welcoming him back to Homegrown.
SALLY BARNES
Sally Barnes began smoke-curing fish in 1979 as a way to preserve the wild Atlantic bounty she and her husband were catching off the West Cork coast. A fisherwoman and a commercial fisherman’s wife, Sally taught herself traditional smoking techniques through hands-on trial and error. In 1981, she established Woodcock Smokery, which became renowned for its handcrafted, cold-smoked Wild Atlantic Salmon.
With a background in education and a lifelong passion for the natural world, Sally is a tireless advocate for sustainable fishing and ocean stewardship.
JACK BALL
Jack's journey back over a decade ago in Sweden, living with a family of moose hunters who introduced him to the wonders of wild food. With that, he created Forage For Knowledge, to share his passion in a relatable and easy to understand approach, connecting people worldwide with the land.
Taking thousands of people on foraging walks and building a huge online community, Jack also collaborates with local schools and students to inspire curiosity and resilience.
FRIDAY
New for 2026 - join us for a welcome Friday luncheon in the Lodge.
Settle into your Lodge room, cosy Cabin or Shepherds Hut in the forest, before a stretch of your legs, exploring the estate and the Deerpark Woods.
Join a talk from our special guest lineup before jumping into a demo or masterclass.
Enjoy a sumptuous feast to ease into the weekend, with live music and specially crafted drinks.
SATURDAY
A gentle start with a hearty breakfast in the Lodge.
Morning workshops and activities to take place throughout the grounds. Our full line-up is to be announced.
Lunch in the Glass House featuring the best of the Lodge's produce.
Your choice of afternoon activity.
A special collaboration dinner, followed by an unforgettable music performance.
SUNDAY
Kickstart the day with yoga, a dip in Lough Ramor - or a few extra hours in bed.
Feast on wild Sheelin trout, or our own Lodge bacon with eggs at breakfast.
Let the morning unfold as you wish; with some surprise activities, from a wealth of wellness to something a little more relaxed - the morning is yours.
Assemble for a very long and late Sunday lunch - the grand finale.
Bid us a fond farewell or keep the party alive, joining us at the Deerpark Inn for our wrap party with the chefs.
What's Included?
Included in your ticket price: all breakfasts, lunches, dinners and snacks over the weekend, accommodation, all workshops and activities, entertainment and performances.
For those adding on the Sunday night, enjoy our Chef's Wrap Party at the Deerpark Inn - a night of live music and celebration with the team.
FREQUENTLY ASKED QUESTIONS
HOMEGROWN is a communal event for a maximum of 80 guests.
Guests are encouraged to mix and get to know each other. There will be no tables for 2!
The event is all-inclusive, with the exception of drinks which will be paid for on departure.
100% of the ticket price is due at the point of booking.
The activities, chefs and contributors are subject to change.
Guests will be filmed and photographed during the event, and the Corrigan Collection will have the right to use the content in connection with promoting future events.
Different ticket types are available depending on your accomodation preferences, and the length of your stay with us.
You can choose to join us Friday to Sunday for the main event, or extend the festivities, and stay on till Monday morning.
Those staying until Monday will join us at the exclusive Chef's Wrap party at the Deerpark Inn, as well as staying Sunday night and breakfast on Monday morning - for an additional €325 per person.
The Sunday night is bookable only in addition to a weekend ticket.
Our activity schedule is still in progress, to be announced next year. We promise - it's worth the wait!
There will be set menus for Lunches and Dinners across the weekend, from our chef collaborators and their restaurants.
Guests will be able to choose from a range of options for breakfast.
Please alert us to any allergies in advance of the event.
Rooms in the Main Lodge, Cabins, Shepherd's Huts or Deerpark Inn accommodate up to two guests.
For larger groups, the Gate Lodge or Courtyard Cottages are available for up to four guests.
Please note that Virginia Park Lodge is a country estate, rather than a hotel, and that there will not be daily housekeeping over the weekend.
Please discover our accommodation here, and get in touch with the team if you have any questions.
Please pack for an Autumnal weekend.
Some activities will be outside so boots and warm, waterproof coats will be necessary.
We encourage all guests to explore the estate.
There is wild swimming in the Lough for those who are keen.
HOMEGROWN is for over 18s only.
Virginia Park Lodge is located an hour from Dublin, with regular public transport links. It is two hours from Belfast. Find us.
If you have a Virginia Park Lodge gift voucher or Bluebook voucher that you would like to use against this event, please get in touch with the team to book your place directly on homegrown@virginiaparklodge.com.
Tickets are non-refundable but they are transferable. If you are unable to attend you may transfer your ticket to someone else. Please get in touch with us to discuss on homegrown@virginiaparklodge.com.