The Garden at Ballyfin Demesne
The natural beauty in which Ballyfin makes its home is one of its greatest assets and sustainability informs all our choices when taking care of our gardens. That’s why seasonal, locally sourced produce is the foundation of our menus.
Ballyfin Demesne
Spread across 614 acres, Ballyfin’s estate grows a plethora of exceptional produce. The woodlands are awash with ramsons leaf, wild garlic and wood sorrel flowers during spring, while the forest floors fill with hedgehog mushrooms, girolles and even the highly prized ceps during autumn. Nature’s larder at its finest.
We’re incredibly lucky to be surrounded by wonderful suppliers whose produce all have starring roles on our menus. Beef, pork and lamb come courtesy of butcher Mick Keegan just 8km away in Mountrath while chicken is supplied by Patricia Butler’s farm in County Kilkenny. Mueller & O’Connell’s bakery near Abbeyleix is where our seeded sourdough is made, butter comes from Glenilen Farm in County Cork and fish is delivered daily from The Duncannon Fish Company in Kilmore Quay and SSI in Dublin. All as Irish as they come.
Our Menus
Many of the ingredients on our menus make a very short journey to the plate as the chefs make a daily trip to the kitchen gardens and orchards to select the freshest produce available. The depth of flavour and richness in colour speak for themselves.
