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Ballymaloe House's blog

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.

Ballymaloe still has recipe for success fifty years later

Joe McNamee wrote a really nice article about Ballymaloe House, Ballymaloe Cookery School and The Ballymaloe Litfest of Food and Wine in the Irish Examiner this weekend.

The article starts:

When Myrtle Allen opened a restaurant in her dining room, the self-taught chef would cook for guests on her Aga range. Today, 50 years on, the Ballymaloe brand is world-renowned.

50 Years of memories at Ballymaloe

To celebrate our 50th birthday we are inviting guests and ex-staff who have photos or memories of their time at Ballymaloe over the years to share them with us.

It would be great to hear about the time you were here, what you did during your stay, funny stories, who you were here with, etc.

Each week we will share the photos and stories on Facebook and our website.

There will be a prize of Dinner for Two at Ballymaloe for the best photo or story.

Mother's Day at Ballymaloe

Not sure what to get for your mother for Mother’s Day? A Ballymaloe Gift Voucher may be the answer.

Vouchers can be tailored to cover a wide range of special treats:

A Relaxing Getaway

Treat your mother to a relaxing few days away to completely unwind at Ballymaloe. Have breakfast in bed, read a book by the fire, take walks through the woods and gardens or book a massage with Eilish our masseuse. Accommodation and breakfast rates start at €95 per night per person sharing. To book click here.

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