Farm-To-Table

In 1964, Ballymaloe House Hotel was founded on a series of sustainable food principles. At that time, farm-to-table thinking was nowhere near as fashionable as it is today. For the last sixty years, we have been serving simple Irish cuisine based on exactly the same principles and even using some of the same partners.

We hand-pick the seasonal fruits, vegetables and herbs that make up our menus from our walled garden. Our free-range hens guarantee our supply of fresh eggs, while our free-range pigs feast on our own beans and grain. All our grass-fed lamb and beef are reared on the farms near us. We get our dairy from a nearby cookery school, where a small herd of Jersey and Friesian cows milked every morning, providing us with fresh yoghurt and butter and, crucially, reducing our carbon footprint.