Celebrity chef, Rachel Allen is travelling to India for the first time this week (Monday, June 16th to Saturday, June 21st) to help aid agency, GOAL shine a light on the plight of some of the people that the organisation is working with across Kolkata.
Summer has arrived at Ballymaloe! The sun is shining, the gardens are vibrant with colour and there is a smell of fresh cut grass in the air.
Why not enjoy Enjoy a midweek break away during the summer months with our Summer Midweek Break at Ballymaloe Special Offer.
Two nights bed & breakfast with one evening meal from only €290.00 per person sharing.
The outdoor, heated, swimming pool on the grounds of Ballymaloe House is filled as soon as the weather gets warm enough - usually sometime in May, and emptied when it gets too chilly to swim - usually in late September.
It has a large shallow end and a separate paddling pool making it ideal for children, however, it is possible to do lengths if exercise is what you are after. It is free for residents to use.
There is no life guard at the pool so children need to be accompanied by an adult at all times.
Please contact us if you would like to know if the pool will be full during your stay.
We had a super Easter at Ballymaloe. The first wisteria blossoms opened on the front of the house indicating that Summer is on the way. Regular guests enjoyed the warm long evenings sipping pre-dinner cocktails out the front. It was a busy weekend for the Ballymaloe bar!
After a hugely successful family inaugural year, the Ballymaloe Literary Festival of Food & Wine is back, and it's bigger and better than ever before. Joe McNamee meets the people making it happen — brother and sister Darina Allen and Rory O'Connell.
The Art of the Restaurateur by Nicholas Lander has recently been released as an eBook, and is now available for iPhone and iPad exclusively on iBooks.
The Art of the Restaurateur presents the compelling stories behind some of the world's best restaurants, and celebrates the complex but unsung art of the restaurateur. In his first ever book, acclaimed Financial Times restaurant critic (and former restaurateur) Nicholas Lander reveals everything you ever wanted to know about the highs and lows of the restaurant business.