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Martin Hayes and Dennis Cahill

Irish fiddle virtuoso Martin Hayes and American guitarist Dennis Cahill possess a rare musical kinship, ranking them among the most memorable partnerships of our era. Together they have garnered international renown for taking traditional music to the very edge of the genre, holding listeners spellbound with their slow-building, fiery performances.

"If your live music rations were limited to a single concert in the entire year, then you’d be either crazy or foolish if you didn’t pass that precious time in the company of Martin Hayes and Dennis Cahill" - The Irish Times

Derek Ryan

Derek Ryan - An Exclusive Intimate Show of Acoustic Country

Derek Ryan, who was named Entertainer of the Year by the Sunday World, has always been applauded for his breathtaking performances on his huge concert tours. Now, however, Derek has decided to strip down his show and is bringing this intimate, acoustic concert to just five venues around Ireland.

Ballymaloe Grainstore is delighted to be among the five, and the only venue south of Donegal to host the 'New King of Country’.

Wine dinner in Ballymaloe House with John Wilson

John Wilson, one of Ireland’s top wine writers, will present, over dinner, a tasting of a selection of his favourite wines from his wine book ‘Wilson on Wine’

Upcoming wine event at Ballymaloe with John Wilson wine writer, The Irish Times Bank Holiday Monday 26th October 2015

To Book: Tel: 021 4652531

Lemon Tart

Make the shortcrust pastry and leave it to rest in the refrigerator.
Preheat the oven to 360F/180C/gas 4. Line an 8” tin with pastry and bake it blind for 15-20 minutes until it is just golden. The tart should be 3/4 cooked. Remove beans, paint base with a little egg white and replace in oven for 2-3 minutes. When it is cooked, let it cool while the filling is prepared. Lower the oven temperature to 150C/300F/gas 3.
Whisk all the ingredients for the tart filling together - the eggs, orange and lemon juice, lemon zest, cream and sugar.

I’m not giving up on summer yet!

I have high hopes that weather warnings are on hold ‘til winter and there will be enough sunshine to ripen and sweeten the garden’s bounty. 
This time of year the main job in the garden is staying ahead of the weeds that are growing with the same vigor as the crops.  Amongst the produce in season are courgettes, peas and mangetout beans, blackcurrants, raspberries and peaches. Yes! Peaches – growing in the warmest, most protected (and admired!) corner of the garden. 

The Darling Buds of May

Apple, pear, hawthorn blossoms are all signaling the warming air and soil. The potential for a sting of frost in the air should be gone completely once May is out. In the garden, we’re busy hardening off annual flowers and planting out vegetables we started in modules in the glasshouse.

MSN: Top 10 wedding hotels in UK and Ireland

Celebrating its 51st anniversary this year is the family-run Ballymaloe Hotel, famed for its food and its idyllic setting in 400 acres of green land with ancient woodland and tranquil ponds. You can make a big entrance on the day by arriving at the hotel by helicopter, enjoying a bird’s eye view of the lush countryside of East Cork.

Foodies get their fill at packed lit fest

The weather gods smiled down on the third Kerrygold Ballymaloe Literary Festival of Food & Wine, as 8,000-plus visitors from more than 30 countries streamed through the gates of Ballymaloe House, in East Cork, over the weekend to watch Irish and international stars of food and wine strut their culinary stuff.

Ireland's gourmet revolution: Restaurants, festivals and food trails

Myrtle Allen, who established the restaurant at Ballymaloe House in Cork in the 1960s, is considered by many to be the unofficial patron saint of Ireland's seasonal food movement. Fittingly, Ballymaloe House and its neighbouring cookery school are now also home to the annual Kerrygold Ballymaloe Literary Festival of Food and Wine (

The Hungry Gap

Much of the work being done now in the garden is in preparation for things to come! Most of the garden is empty now except for perennial vegetables like sea kale, asparagus and rhubarb. But in the wings…or the glasshouse….seedlings are beginning to show promise.  In modules and pots is sown lettuce, Japanese greens, oriental mustards, brussel sprouts, red and green cabbages. In gutters, the tender tips of mangetout and peas are popping up. 


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