Our restaurant serves locally sourced and home grown food from our walled garden and farm. Our chefs draw up the lunch and dinner menu every day depending on what comes in from the garden and 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. Brenda’s Love Fish van arrives at 4pm and it is not until then that the dinner menu is finally decided upon. JR our 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.
Breakfast is served daily from 8am to 10.30am. Breakfast consists of a cold buffet of fresh local ingredients and a choice of hot freshly cooked options.
Lunch is served from 1pm – 2pm daily. We have a set lunch menu , with choices in each course, concluding with our wonderful traditional dessert trolley.
Dinner is served between 7.00 - 9.30 pm and it is recommended that a reservation is made in advance. There are five courses on the Ballymaloe Dinner Menu.
*Ballymaloe menus change daily according to seasonal availability - menus posted here on our website are Seasonal sample menus and not necessarily what will be served during your visit.