The best meals start with the best ingredients and wherever possible we source according to the mantra: ‘local, natural and seasonal’.

The gardens yield a wide abundance of fruit, herbs, salads and vegetables throughout the year, which enable the kitchen team to provide the freshest local seasonal produce for the dining room ensuring the finest culinary experiences. Ballyfin hens provide us with fresh eggs every day for breakfast and our guests are welcome to collect the eggs each morning. Our honey is produced by our busy bees and the bee hives can be located near the grotto.


The sausages are a special blend specifically made for Ballyfin by Feighery butchers in the local town of Portlaoise. Feighery's butchers and La Rousse Foods source meats for us from across Ireland.  Trisha Butler and her family provide organic chickens from their farm in Co. Kilkenny and our free range duck is supplied by Mary and Tony Walsh also in Co. Kilkenny.

Fish is landed from the day boats on the south coast and delivered by the Duncannon Fish Company. Glenilen Farm in Co. Cork supply our butter and Adrian Meuller makes the seeded sour dough in the local town of Mountmellick.


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.



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