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Ballymaloe House's blog

Jill Norman to Attend Kerrygold Ballymaloe Litfest of Food & Wine

Jill Norman has spoken several times about Elizabeth David and her writing, at food festivals in Australia and the US, as well as in the UK.

Don't miss these wonderful events with Jill Norman:

Celebrating The Writing of Elizabeth David

Jill will be in conversation with Tom Doorley and John McKenna.
Buy Tickets

Beautiful Bluebells

Beautiful Bluebells growing in the woods on the grounds of Ballymaloe House.

You can see what else is growing over on our garden blog for April 2014 written by gardener Mags Coughlan.

Read The Garden Blog

Maggie Beer to attend The Kerrygold Ballymaloe Literary Festival of Food & Wine

Maggie has written 9 books in total. The first being Maggie’s Farm, followed by Maggie’s Orchard and Cooking with Verjuice. She then collaborated with Stephanie Alexander and chronicled their Italian cooking school experiences in Stephanie and Maggie’s Tuscan Cookbook which has been translated into 5 languages. Her fifth book Maggie’s Table won the Best Regional Cook Book in English in 2001, and then against all other languages, replicated its success in the Gourmand World Cook Book Awards in Perigord, France.

Supper Club : Guest Chefs

We are delighted to announce our guest chefs for our last Supper Club for the year.

Ivan Whelan of Grapefruit Moon fame, Michael Quinn one of Irelands leading chefs and former head chef of Waterford Castle, Sally Mckenna author of McKenna Guides and leading expert on Seaweed and Aiden McGrath owner of Wilde Honey.

The evening begins at 7.30pm and includes a set 4 course meal for €45 per person.

There will be wines recommended to suit each course. These, as well as wines from our cellar, will be available to buy.

Congratulations to Rory O'Connell

We would like to wish Rory O'Connell a heartfelt congratulations for winning the 'Andre Simon Award' for 'best cookbook published in 2013' for his first cook book 'Master It'.

Rory was Head chef of Ballymaloe Country House Hotel for ten years, he co-founded the Ballymaloe Cookery School with Darina Allen. He was twice awarded the prestigious title of Ireland’s Chef of the Year.

Congratulations Rory from everyone at Ballymaloe Country House Hotel!

Sunday Lunch

Our new Sunday lunch has been running for three weeks and the feedback from our guests has been fantastic.

Our menu changes every week depending on what is in the garden and in season.

For a reservation call Catrina or Lyndsay on 0214652531 or email them at res@ballymaloe.ie

Read more about our Restaurant located in East Cork

The Great Irish Bake

Come join us in The Cafe At The End of the Shop to help us raise money for Temple Street Children's Hospital on Friday April 4th from 10am onwards.

Temple Street is the first port of call for tens of thousands of children in Ireland every year suffering from every kind of illness and injury imaginable.

See their Facebook page: https://www.facebook.com/TempleStreetCUH

New York Times: The Glory of Irish Food, Captured in a Whole Fish

This article, written by David Tanis, was recently published in The New York Times.

I’ll admit I was rather ignorant about Ireland in general, and Irish food in particular, when I stepped off the plane in Dublin for the first time last spring.

Wild Garlic & Potato Soup

Melt the butter in heavy bottomed saucepan, when it foams, add the potatoes and onions and toss them until well coated. Sprinkle with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes.

Ballymaloe Irish Stew

Shred some fat off the Gigot or Rack chops and render it down in the bottom of a heavy casserole pot. Peel onions, carrots and potatoes. Trim off any excess fat from the chops. Do not remove bones. Cut carrots and onions into quarters . Toss meat in the rendered fat until browned then remove.

Do the same with the carrots and onions, then add back in the meat. Add stock if you have it or water will do. Season nicely with salt and pepper remembering that it will reduce.Allow to simmer for half an hour with the lid on, then add potatoes on top.

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