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Our head chef, Gillian, giving the Hors d’oeuvres (first course) buffet a final look over to make sure everything is as it should be before service begins. The Hors d’oeurves buffet has long been a Friday night tradition at Ballymaloe House. It offers diners an opportunity to taste a selection of seasonal salads, paté’s, terrines and the most delicious local seafood and smoked fish. It is so popular that many customers visit the buffet more than once before their main course!