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Ballymaloe House was founded on sustainable food principles, long before Farm to Fork or food miles were considered fashionable. Myrtle Allen served the ingredients available from her husband farm.
Ballymaloe House menus today are still based on farm to fork principles. We continue to serve simple, wholesome food using a combination of produce available from our Walled Garden, Ballymaloe Farm, and a variety of local producers.
We keep free-range hens for a guaranteed supply of eggs and recently taken to rearing our own free-range pigs. All our lamb and beef are grass-fed, reared on the neighbouring farms. Pork and poultry are locally produced, non-intense, free-range and organic. Local farmers supply us with ducks, geese, guinea fowl, chickens, and turkeys. Vegetables and herbs are supplied from our Walled Garden, tended to by the Head Gardener Mags Cullinane and her team, as well as from the Organic Farm and Gardens at Ballymaloe Cookery School.
