Our Suppliers

About Our Food

About Our Food

From Farm to Fork

The Ballymaloe menu is based on the food from our own farms or producers in the locality. Local farmers supply us with poultry, ducks, geese, guinea fowl, chickens and turkeys.

We keep our own free-range hens for a guaranteed fresh supply of eggs and also have recently taken to rearing our own free-range pigs on the farm.All our lamb and beef is grass-fed, reared on neighbouring farms and slaughtered by local family butchers.

Our pork and poultry is locally produced, non-intensive, free range or organic.

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Vegetables and herbs come mainly from the walled garden, originally tended by Mick Cullinane for over 50 years and now looked after by head gardener Mags Coughlan and her team, as well as from the organic farm and gardens of the Ballymaloe Cookery School. Floury new potatoes come to us from Patrick Walshe and Willie Scannell in Shanagarry and Ballycotton.

Our fish comes from small boats in Ballycotton and shellfish from Kenmare Bay. Sally Barnes, Bill Casey, Frank Hederman and George Devereux smoke fish for us. Our cheese board celebrates the remarkable rebirth of Irish cheeses from small farms all over Ireland.

We sincerely thank and value all our local suppliers who help us to keep a high quality product on our tables.

"Our food suppliers have changed greatly since we first opened our restaurant in 1964.  In those days we had a mixed farm, which produced Jersey milk, cream and eggs daily and pork and veal as well.  We also had our own mushrooms, tomatoes, cucumbers and apples from the farm in Shanagarry.  This was where my husband first started to work on the Strangman property in 1932 when he was 17 years old.  
Our old walled garden still supplies us with some fruit, wonderful herbs and vegetables.  The organic farm in Shanagarry sends us beef and pork, cucumbers, salad crops and tomatoes ripened on the stalk.  Other steady supplies continue.  Fish becomes scarce, but still comes in from Ballycotton.  Mr Cuddigan, the Cloyne butcher has closed the old family business and retired.  Our meat still comes from local farmers.  Ducks, geese and turkeys are reared for us by Nora Ahern.
The farmhouse cheese industry flourishes with excellent new cheeses appearing each year while the old ones remain as good as ever.  We also offer some freshly churned farmhouse butter and cream for the table, from Glenilen Farm in West Cork.  We thank Bille Mosse of Bennettsbridge for his unbleached white and wholemeal, stoneground flours for all our breads and confectionary.
This is not cheap food, it is food that has been loved and cared for by knowledgeable producers.  We think that it is Ireland's best."

Myrtle Allen

Food that has been loved and cared for