Dine at Ballymaloe

Our food aims to emulate the best Irish Country House cooking

Dine at Ballymaloe House

Our food emulates the best Irish Country House cooking with an emphasis on fresh home grown produce. Our restaurant serves locally sourced and home grown food from our walled garden and farm.

Our Meals

Breakfast: 8.00 am - 10.00am
(Residents only)

Enjoy your Ballymaloe breakfast between 8 am – 10.00 am; Fresh local ingredients, poached fruits, cereals and order your choice of hot, freshly cooked breakfast options too.
 

Lunch:
Light lunch available from 1.00 pm  
(Residents only)

Our seasonal Farm to Fork light lunch menu.

Sunday Lunch: 12.30 pm - 2.00 pm
(Limited availability to non-residents - booking essential)
€50 per person

Dinner: Tuesday - Saturday 6.30 pm- 9.00 pm
(available to limited number of non-residents)

Dine with us between 6.30pm – 9.0pm and enjoy our seasonal Farm to Fork dinner menu. Take your time to ensure you still have room to enjoy a little of everything from our World Restaurant Award winning dessert trolley.
€85 per person

Tables are restricted to bookings of 10 adults only and up to 5 children under the age of 18. Multiple tables may now be booked by one party. Please note that indoor non-residential diners must provide the relevant proof on arrival that all those 18 or over are fully vaccinated or recovered from COVID-19, and photo ID

see Sample Menus
Dine with us

Our Food

Our chefs draw up the lunch and dinner menu every day depending on what comes in from the garden, farm, local suppliers and from the boats at Ballycotton.

Fruit and vegetables are sent up each morning from the gardens. Herbs, edible flowers, soft fruits and apples come from our walled garden as well as onions, potatoes, kale, cabbage and salad leaves and many other vegetables. We have rhubarb plants which come originally from the walled garden of Mrs. Allen’s childhood home in Cork. Lemon verbena and mint are gathered to make our own herbal infusions. Fish arrives fresh from Ballycotton every afternoon and it is not until then that the dinner menu is finally decided upon.

JR, our head pastry chef, might turn loganberries in to a sorbet or make a pear tart depending on the fruits that are available. The gardening team at Ballymaloe are central to what we do in the kitchen. They are continually planting new varieties; last year they planted borlotti beans, swiss chard, peas and broad beans, Chioggia beetroot, Castelfranco and Tardivo Treviso radicchio, Romano courgettes and red onion squash.

At Ballymaloe House in the walled garden, we grow quantities of flat-leaf parsley, basil, sweet marjoram and mint.

Our suppliersbook a Table