Find A Room
Check In Date:

Nights Stay:

Blogs

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!

The Art of the Restaurateur by Nicholas Lander

The Art of the Restaurateur by Nicholas Lander has recently been released as an eBook, and is now available for iPhone and iPad exclusively on iBooks.

The Art of the Restaurateur presents the compelling stories behind some of the world's best restaurants, and celebrates the complex but unsung art of the restaurateur. In his first ever book, acclaimed Financial Times restaurant critic (and former restaurateur) Nicholas Lander reveals everything you ever wanted to know about the highs and lows of the restaurant business.

Magnolia Tree in Bloom

One of the Magnolia trees near the woodland is in full bloom.

Easter At Ballymaloe

We had a fabulous Easter here at Ballymaloe. There were lots of activities for the children to enjoy: scavenger hunts, egg painting and Easter garden competitions and of course the annual Easter Egg Hunt!

Beautiful Ballycotton

A beautiful picture of the Ballycotton Cliff walk only a five minute drive from Ballymaloe.

 

New Sunday Lunch Menu at Ballymaloe House

Sunday Lunch at Ballymaloe House has changed from a buffet style of service to a three course menu.

As always, our philosophy is to serve the best of what local producers have to offer and our Sunday lunch menu changes weekly according to what is available.

Pages

Subscribe to RSS - blogs