A five-star hotel has hit back after a customer took to Twitter to complain about the high price of a scone.
The customer posted a picture of their receipt from a trip to hotel, which showed the cost of three rounds of tea and scones for themselves and their companions.
Each scone cost €10, which works out at around £8.44.
A glance at the receipt could induce shock with the cost coming to an eye-watering €45 - the equivalent of nearly £38.
It was posted alongside the caption 'send an ambulance', the Irish Mirror reports.
A gratuity fee of €4.50 was also added to the bill, and bosses have responded to criticism.
The tweet was seen by thousands of people, garnering over 24,000 likes with many questioning what is in the scones for them to be so pricey.
The hotel has now explained how their prices work and why a scone costs €10 in their establishment.
A spokesperson said: "The hotel charges €5 for a pot of tea/coffee (with a complimentary refill if desired) plus €10 for three freshly made scones (per serving) with clotted cream from Hayes’ Farm www.hayesfarm.ie in Two Mile Borris, butter from Glenilen Farm www.glenilenfarm.com and a choice of jams from Crossogue Preserves www.crossoguepreserves.com which are all made locally."
Some locals took to social media to defend the new hotel, one tweeted: "Why don’t you compare price points to say Adare Manor or Ashford Castle? Instead of putting up a receipt with little context. This hotel is a great boost to Cashel and just opened."
Another added: "What do you expect when you rock up to a place like this. Poor form sticking receipt up. Should have known when ordered . Think it’s called a menu."
The opening of the hotel earlier this year had been listed as one of the most "exciting" in the world.
The prestigious Conde Nast Traveller magazine lists the Cashel Palace Hotel in Co Tipperary as among 'the most exciting new hotel openings coming in 2022'.
It closed its doors to visitors in 2015 but extensive renovations have turned it into one of Ireland's most luxurious locations.
