Farm-to-fork principles have been a focus of what we do for almost sixty years, a legacy started by Myrtle and Ivan Allen. We value the local farmers, producers and suppliers who help us deliver a high-quality produce, affording the guests a five star culinary experience. We work with many local producers, with some examples noted on this page.
Our fish comes from small boats in Ballycotton Bay. Rossmore Oysters supply us with the finest Irish oysters, farmed sustainably in an enclosed inlet of Cork harbour, and shellfish is from Kenmare Bay, including smoked marcel Frank Hederman smokes for us.
A free-range poultry farm in Ballycotton, run by Clancy’s is supplying us with poultry, venison comes from Galtee Mountains when in season. The beef and lamb are grass-fed, reared on neighbouring farms and processed by Frank Murphy’s Butchers in Midleton, delivering the meat to us on the carcass. Pork is locally produced, non-intensive, free range or organic.
A wide variety of vegetables, fruit, and herbs are grown in our Walled Garden, including seakale, potatoes, onions, currants, plums, apples, and rhubarb. What we are not able to grow is supplied by the local growers and the Organic Farm and Gardens at Ballymaloe Cookery School.
Mushrooms are supplied by a family run, organic mushroom farm Garryhinch Mushrooms in Co. Offaly. New potatoes by two local growers, Patrick Walshe and Willie Scannell in Shanagarry and Ballycotton.
Cheese board is a part of the dining experience and we have over 15 types of Irish produced cheese from the small farms from all over Ireland on the menu. We use an award-winning Cashel Blue, West Cork made Gubbeen, a locally produced Ardsallagh goat cheese to name a few.
The coffee beans are supplied by an artisan coffee roastery, The Golden Bean coffee based on the grounds of Ballymaloe House. The cheese course is part of the dining experience and celebrates the remarkable rebirth of Irish cheeses from many small farms all over Ireland.