Dining at Ballymaloe House

Farm-to-Fork cuisine, menus based on sustainable principles

Dining at Ballymaloe House

Ballymaloe House Hotel menus are based on farm-to-fork principles, celebrating what we grow and harvest from the Walled Garden and Ballymaloe Farm, source from local fisherman and farmers and a variety of other local producers. The Yeats Restaurant menus change often, based on seasonal availability of the produce.

Book A Table


Served daily, 08:00 to 10:30

A wholesome buffet with a variety of cold and cooked options is available for the Residents of the hotel.

Lunch in the Conservatory

Monday to Saturday, 12:30 to 14:00

A seasonal farm to fork light lunch menu is in the Conservatory, overlooking Ballymaloe gardens.


Monday to Saturday, 18:30 to 21:00

5-course, seasonal, farm to fork dinner menu, with the award- winning Dessert Trolley is served in all dining rooms, including the famous Yeats Room.

€100.00 per person

Sample Menus


On Sundays, we serve 3-course lunch menu, and 4-course dinner menu, both include the award-winning dessert trolley, and tables are available throughout the dining rooms.

Lunch menu is served 12:30 to 14:00, the last table booking at 13:30

€65.00 per person, €35.00 for children under 12

Dinner menu is served 18:30 to 21:00

€85.00 per person

To make a reservation, email or call 021 4652531

Please note, dining is by reservation only. In the dining room, we can accommodate children under 12 years of age until 20:00 providing they are hotel residents.

Sample Menus

Farm-to-Fork Menus

Our menus are based on seasonal produce available from the walled garden, orchard and the farm. Fresh fish supplied by fisherman in Ballycotton and meat from the local suppliers. Menus are created daily by the Head Chef, Dervilla O’Flynn.

Produce from the walled garden, managed organically, includes a wide variety of fruits and vegetables including kale, cabbage, potatoes, onions, herbs and seakale - native to Ireland, grown under a cloche. Learn more about our farm-to-fork principles.

Dinner menus ends with the world-famous Dessert Trolley, created daily by Head pastry Chef, J.R. Ryall and his team, turning our loganberries in to a sorbet, pears or rhubarb to a tart. We serve herbal teas such as fresh mint and verbena grown in our gardens, also used in Ballymaloe Gin, which is produced in Black's Brewery in Kinsale, Co. Cork.

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