Find A Room
Check In Date:

Nights Stay:

Blogs

Summer Midweek Break at Ballymaloe

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.

Darina Allen: A shared meal was once the bedrock of family life – its loss is a serious problem for society

Not surprisingly the decline in home cooking closely mirrors the rise in obesity – and it’s also undermined our social skills.

Summer is really on the way!

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.

From Garden To Vase

The tulips from our gardens make beautiful decorations, from Garden to Vase.

Tulips Growing in our walled Garden.

Tulips in Vases at reception.

Flowers & Glasses at a wedding at Ballymaloe House.

Dilisk & Rosemary Martini

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!

First pick of Asparagus

First pick of Asparagus this spring, from the walled in Garden at Ballymaloe House Hotel.

They'll be delicious on the menu this evening.

Ballymaloe Brown Yeast Bread

When making Ballymaloe brown yeast bread, remember that yeast is a living organism. In order to grow, it requires warmth, moisture and nourishment. The yeast feeds on the sugar and produces bubbles of carbon dioxide which causes the bread to rise. Heat of over 50˚C will kill yeast. Have the ingredients and equipment at blood heat. White or brown sugar, honey golden syrup, treacle or molasses may be used. Each will give a slightly different flavour to the bread. At Ballymaloe we use treacle. The dough rises more rapidly with 30g (1oz) yeast than with 25g (3/4oz) yeast.

Keeping It in the Family

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 Irish Times: Nom Nom Noma

Copenhagen chef Rene Redzepi, who is making his first visit to Ireland next month, tells Catherine Cleary about what drove him to create Noma, his admiration for Myrtle Allen, and the Irish chefs who have worked in his award-winning restaurant.

Rene Redzepi has spent a morning at home with a feverish daughter. Forty people are downstairs in Restaurant Noma having the lunch of their lives. Two wild-eyed Norwegian fans will want face time with him during the interview.

Julie Feeney

Clocks - Irish Times 'Best Album of 2013'

The utterly unique Julie Feeney makes her first appearance in the Grainstore, but not her first visit to Ballymaloe - she made the video for Dear John in our gardens!

Pages

Subscribe to RSS - blogs