Find A Room
Check In Date:

Nights Stay:

Blogs

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.

Country House Flowers and Seasonal Décor courses

Country House Flowers and Seasonal Décor courses with Iona at Ballymaloe House.

Iona is the in-house florist at Ballymaloe House and she uses predominantly wild and garden flowers. She will demonstrate her style of flower arranging and creating seasonal displays for table centres, posies and larger displays of country house flowers as well as seasonal floral decorations.

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.

Port with Cheese, and Port with Chocolate talk and tasting with the producers

Chris Forbes from Taylors Port, and Dan Hegarty, Hegarty's Cheddar and Niall Daly, The Chocolate Shop, English Market, for a Port with Cheese, and Port with Chocolate talk & tasting in The Grainstore at Ballymaloe, on Thursday 13th March, 7pm. €15

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.

Pages

Subscribe to RSS - blogs