Where to eat Highbank Orchard Apple Syrup in Kilkenny

7 editor picks for Highbank Orchard Apple Syrup in Kilkenny, ranked by editorial score. All Kilkenny signature dishes · Highbank Orchard Apple Syrup across every city.

  • Campagne

    Order Seasonal tasting menu; the midweek earlybird lunch brings the same kitchen at reduced cost.

    Campagne holds one Michelin star in the 2026 guide.

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  • Lady Helen at Mount Juliet

    Order Seasonal tasting menu drawing on the estate's produce and local Co. Kilkenny suppliers.

    Lady Helen has held one Michelin star since 2013, chef John Kelly cooking modern Irish tasting menus at Mount Juliet Estate, 18km south of Kilkenny.

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  • Cakeface Patisserie

    Order The changing daily pastry selection; a gourmet sandwich on sourdough baguette with locally sourced fillings.

    Cakeface on Irishtown is Kilkenny's premier French-trained patisserie, run by Laura and Rory Gannon and housing the city's only dedicated coffee roastery.

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  • Kilkenny Farmers Market

    Kilkenny Farmers Market on The Parade draws up to 20 artisan producers every Thursday with farmhouse cheese, smoked trout, organic meat, and home-baked goods.

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  • The Gourmet Store

    Order Freshly made sandwich on sourdough baguette with the local farmhouse cheese of the day.

    The Gourmet Store on High Street has been Kilkenny's best deli since 1997, with farmhouse cheese, locally sourced meats, and sandwiches on artisan bread.

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  • Foodworks

    Order Pulled pork benedict at brunch; spit-roast free-range pork at lunch is the weekly farm highlight.

    Foodworks on Parliament Street is the most direct farm-to-fork address in Kilkenny, the pork sourced from pigs the owners raise on a family farm nearby.

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Make it at home

Serves 2503 hrEasy

Ingredients

  • 2L unfiltered cloudy apple juice (Irish organic if possible)
  • 1 cinnamon stick (optional)
  • 1 strip lemon zest (optional)
  • 1 small bay leaf (optional)

Method

  1. Pour apple juice into a wide heavy pan; a wider pan reduces faster than a tall pot.
  2. Add cinnamon, lemon zest, and bay if using.
  3. Bring to a steady simmer over medium heat. Skim any foam off the surface in the first 15 minutes.
  4. Reduce on a low simmer for 2 to 2.5 hours, swirling the pan every 20 minutes; aim to reduce by 8 to 1 (from 2L down to 250ml).
  5. Test by dipping a cold spoon; the syrup should coat the back of the spoon and run off slowly, leaving a clear stripe when you draw a finger through.
  6. Strain through muslin to remove the aromatics if used.
  7. Pour while still hot into a sterilised jar with a tight lid; cool, then refrigerate.
  8. Use on porridge, drizzled over Knockdrinna goat's cheese on brown bread, in vinaigrettes with cider vinegar, or as a glaze for roast lamb.

Editor tip. Cloudy unfiltered juice reduces to a richer syrup than clear filtered; supermarket clear apple juice produces a thinner, lighter syrup.