The best meals start with the best ingredients and wherever possible we source according to the mantra: ‘local, natural and seasonal’. Guests are welcome to pick their own fruit and vegetables from the Walled Garden or, if they choose, to collect some eggs from the free-range hens. Our honey is produced by our busy bees, again in the Walled Garden; the sausages are from artisan producer, Jane Russell; the black pudding is made by the award-winning butchers, Edward Hanley’s from Mitchelstown, County Cork. The beef is Hereford Charolais and the lamb is Texel – both come from Donald Russells in Ballymahon, Co Longford. Fish and shellfish come from Castletownbere, where the freshest of fish is handpicked from local boats. With these raw materials – the fruit of the Irish soil – something very special is sure to ensue, but the extra magic is applied in the kitchen by our team of chefs.
View our menus:
Ballyfin Breakfast Menu
Ballyfin Sample Lunch Menu
Ballyfin Sample Dinner Menu
As the day rolls on, the stunning food begins to make the odd appearance, culminating in a multicourse tasting menu for dinner which is heartbreakingly delicious, served with joy and pride by an incredible team under the guidance of maitre d'hotel and sommelier. The food is an absolute master class in how to express love and passion for the land we live in, everything has been selected to be the best that Ireland has to offer, and constantly revised to make sure nothing better has arrived. Even the way the brandy is served is homage to service excellence! David - Ireland