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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

Garden Blog April 2014

April showers! And wind. And frost. And fog. But April days are getting longer – just in time as it’s getting very busy in the walled garden.

Ensuring the soil is healthy and fertile is a priority and so the entire garden has had a liberal sprinkling of well-rotted manure. As well as adding nitrogen, the manure increases the soil’s organic matter and keeps the gardener’s biceps in shape!

Kerrygold to Sponsor Litfest for 3 years!

We are delighted to announce that Kerrygold have joined Ballymaloe as title sponsors for the Literary Festival for the next three years.

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.

Supper Club: Wild and Foraged Food

A delicious supper foraged from the grounds of Ballymaloe and surrounding area.

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.

We are also offering a special Supper Club rate of €75 per person sharing, for accommodation on Tuesday night and a full Ballymaloe breakfast the following morning.

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.

Huffingtonpost Article: 22 Places In Ireland To Celebrate The Emerald Isle

Cork got a mention in a recent article by Lisa Miller on the Huffongton post website. Cork was listed as the number 1 destination in Ireland to visit this St.Patricks Day.

The article says:

People love Cork. And it's not hard to see why. Some even refer to Cork as "the real capital of Ireland." Whether it's chatting with locals and enjoying the laid-back vibe at a pub, dining at one of the "foodie" restaurants, or catching a show at the Cork Opera House, everyone will find something lovable about this River Lee town.

Recipe For Chocolate Mousse

Chop the chocolate finely. Bring the cream up to the boil, turn off the heat, add the chocolate to the cream and stir it around until the chocolate melts in the cream. Add in the alcohol, if using, and whisk in the egg yolks. Whisk the egg whites until just stiff, then stir in a quarter of the egg white, fold in the rest, gently, being careful not to knock all the air out. Pour the mousse into a glass or cup and pop into the fridge for an hour or two to set. Serve with pouring or softly whipped cream.

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