Dining at Ballymaloe House HOTEL
Farm-to-Fork Dining Experience
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.
As a renowned dining destination, we embrace farm-to-table principles, showcasing produce grown in our walled garden, on-site farm, and local suppliers, reflecting our strong commitment to sustainability. We serve simple Irish cuisine, using fresh seasonal ingredients, which means our menus change often, creating a truly unforgettable culinary experience, concluding with a delightful Dessert Trolley.
Ballymaloe House Hotel is an ideal destination for a romantic dinner, a family celebration, or a business meeting. Book a table at our renowned dining destination.
BREAKFAST
Breakfast at Ballymaloe House is a celebrated affair, that highlights local produce and farm-to-table traditions. Served daily from 08:00 to 10:30, the buffet includes cold drinks like homemade water kefir and Ballymaloe Orchard apple juice, hot options such as French press Golden Bean Coffee and Barry’s Loose Tea.
Baked goods on the buffet include homemade soda bread, scones, bread and oat flapjacks. Opt for Ballymaloe fruit muesli and granola with seasonal poached fruit or Macroom stone-ground oatmeal porridge which pairs beautifully with fresh yoghurt made with organic milk from local Jersey cows.
From the kitchen, try the Ballymaloe Full Irish Breakfast, grilled smoked mackerel with poached egg, or for vegetarians, poached eggs with tomato and red pepper fondue topped with dukkah.
LUNCH AND DINNER
Our menus highlight seasonal produce grown on-site or sourced locally, changing daily to feature simple, wholesome dishes. Ingredients from our farm, garden, and nearby suppliers create an unforgettable culinary experience for our guests.
Lunch in the Conservatory
A seasonal light lunch menu is available in the Conservatory, overlooking Ballymaloe House gardens. Served Monday to Saturday, from 12:30 to 14:00
Dinner
The 5-course, farm-to-table dinner menu, concluding with our signature Dessert Trolley, is served in all dining rooms, including the historical Yeats Room, Monday to Saturday, 18:30 to 21:00, €110 per adult. Teenagers (13–17) €80, Children (6–12) €60
SUNDAYS
Experience a slower pace of life on Sundays, join us for dining or a stay. We serve a 3-course lunch menu, and a 4-course dinner menu, concluding with our signature dessert trolley.
The lunch menu is served from 12:30 to 14:00, with the last table booking at 13:30. A 3-course lunch is priced at €65 per adult, teenagers (13–17) €50, children (6–12) €40
The 4-course dinner menu is served from 18:30 to 21:00, priced at €90 per adult, teenagers (13–17) €70, children (6–12) €50
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.
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.
