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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.

No Doubting Thomasina

This article was publish in the Sunday Business Post

No Doubting Thomasina

For TV chef and author Thomasina Miers, it all started with a visit to the Ballymaloe cookery school in Co Cork

Words: Alex Meehan

Former Masterchef UK winner Thomasina Miers is very far from typical of her peers.

Jill Norman to Attend Kerrygold Ballymaloe Litfest of Food & Wine

Jill Norman has spoken several times about Elizabeth David and her writing, at food festivals in Australia and the US, as well as in the UK.

Don't miss these wonderful events with Jill Norman:

Celebrating The Writing of Elizabeth David

Jill will be in conversation with Tom Doorley and John McKenna.
Buy Tickets

Gillian Hegarty’s Braised Pork Shoulder

This is real Italian comfort food. The saucepan you use for this dish is very important. If it is too big the dish dries out too much and if it is too small it tends to boil and will taste like an average stew. The ingredients are very basic but there is a lot of skill required for this dish. The idea is to end up with a wonderful glossy concentrated sauce that coats the meat and keeps it moist.

It is served in this photo with Swiss chard.

Dragoncello Sauce

Dragoncello Sauce is delicious served with roast chicken, lamb chops and Bollito Misto.

Tear the bread into small pieces and soak in the vinegar for 20 minutes. Remove the bread, squeeze dry and chop finely.

Mash the egg yolks with a fork.

Very gently combine the bread, tarragon, anchovies, capers and egg in a bowl. Stir in the oil and serve.

Honey Comb

Home-made honeycomb is a real treat. Break into bite size pieces and dip in you favourite dark chocolate for the ultimate treat!

Line a large baking tray with parchment paper.

Place the sugar, glucose and honey in a heavy bottom saucepan with 100ml water.

Place the saucepan on a medium heat and stir until the sugar has dissolved.

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