Dining at Ballymaloe House

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

Dining at Ballymaloe House

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

Dining at Ballymaloe House

Dining at Ballymaloe House Hotel is for those who appreciate sustainable, seasonal menus in a unique country house setting.

A renowned dining destination, our menus use farm-to-fork principles, showcasing what's grown in our walled garden, the farm or sourced from local suppliers. We serve simple Irish cuisine, using fresh seasonal ingredients. This means our menus change often, creating a truly unforgettable culinary experience, concluding with a delightful Dessert Trolley.

Ballymaloe House is an ideal destination for a romantic dinner, a family celebration, or a business meeting. Book a table at our renowned dining destination.

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, €100.00 per person

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

Sample Menus


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

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

€65.00 per person, €35.00 for children under 12

Dinner menu is served from 18:30 to 21:00

€85.00 per person

To make a reservation: book online, email us or call 021 465 2531

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

Sample Menus

Farm-to-Fork principles

Our menus are based on farm-to-fork principles, using seasonal produce from our walled garden, the orchard and the farm. Our walled garden is managed organically and includes a wide variety of fruit and vegetables including artichoke, kale, cabbage, potatoes, onions, herbs and seakale - native to Ireland, and grown under a cloche.

Fresh fish is supplied by local fishermen in Ballycotton, and meat is from local meat suppliers, with menus created daily by the Head Chef, Dervilla O’Flynn.

The dinner experience concludes with a delightful Dessert Trolley, created daily by Head Pastry Chef, J.R. Ryall and his team. We serve herbal teas such as fresh mint and verbena grown in our gardens.

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