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We are absolutely thrilled and humbled to be acknowledged as one of #100bestrestaurantsinireland for 2018 in The Sunday Times via John & Sally McKennas' Restaurant Guide - thank you for the kind words.
Quote “Chicken liver pate, fish mousse with lobster butter sauce, Roast beef with red wine sauce, and pear pithivier with vanilla ice cream - where are we, in a cookery class 1969 at Le Cordon Bleu? no, this is dinner today at the Allen family’s Ballymaloe House , with a kitchen that demonstrates why these dishes became classics and deserve to be cooked, decade after decade. When a pate is so well-made and a mousse so light, who cares if it appears old-fashioned? the Ballymaloe kitchen’s execution of culinary classics is flawless. In a world in which everyone is obsessed with doing stuff before it is ‘cool’, it’s nice to be reminded that the old-timers of good food knew what they were doing”.
Huge congratulations to Jason and all our team in the Ballymaloe kitchen, this is well deserved praise for your hard work in maintaining Myrtle's highly acclaimed culinary standards. And congratulations also to our Pastry Kitchen team (JR, Anne and Breda) for the Ballymaloe Dessert Trolley being listed as No.2 in Ireland's 'Desserts not to be skipped'.
Our restaurant is open to non-residents Monday to Sunday 1pm - 2pm, 7pm-9.30pm 021 465 2531
res@ballymaloe.ie or visit our UNIQUE BREAKS and stay over and enjoy our restaurant at leisure and stay for our award winning breakfast buffet.
