hotel

Dining Options

At Ballyfin the architectural splendour of the rooms and their historical resonances combine with the freshly sourced produced from our kitchen gardens make for truly memorable dining experiences.

image Hotel Ballyfin Demesne image Cellar Bar Hotel Ballyfin Demesne

The Restaurant

Ballyfin offers a wide choice of dining experiences in delightfully elegant surroundings. Enjoy a la carte Full Irish breakfast each morning, to a delicious lunch of your choice and onwards into the evening with a truly special dinner dining experience where you will enjoy the grandeur of the State Dining Room and the Van Der Hagen Room.

We pride ourselves in sourcing the very freshest of local produced including from our Walled Gardens where the garden and kitchen teams work together on seasonality. Why not pick your own eggs from the free-range hens or enjoy the honey from the bee hives.

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Kitchen garden Kitchen garden Walled Garden

Our Food Story

Our inspiration starts in the grounds. Eight acres of walled garden, full year-round with a rich variety of fresh fruit, vegetables and herbs all expertly grown and tended to by our team of gardeners.

The six hundred and fourteen acres of grounds bring a diverse collection of wild foods throughout the year. In Spring the woodlands are filled with ramsons leaf, wild garlic and wood sorrel's delicate white flowers. Then in Autumn, the forest floor is littered with hedgehog mushrooms, giroles and sometimes, in just a few secret corners of the estate, the King of the forest floor appears, the magnificent Cep(s).

  • Hidden away near the picnic house live Ballyfin's Bees, a Buckfast hybrid, Irish born and bred. They make us honey, honeycomb and wax from Spring until Autumn. Bernd, our bee man, tends to the hives checking on the bees weekly, collecting the comb and then extracting the honey a little further up the Slieve Bloom Mountains, only 5 kms from us here at Ballyfin (as the bee flies).

A hop over the wall and you will find our producers who supply us with exceptional ingredients. Our Butcher, Mick Keegan, rears beef, pork and lamb for his shop 8 kms away in Mountrath. Patricia Butler produces chicken in her farm in County Kilkenny. The seeded sour dough comes from bakery and coffee shop Mueller & O'Connell in nearby Abbeyleix.

Travelling out of Laois, our fish is landed and then delivered daily by The Duncannon Fish Company out of Kilmore Quay, and SSI sea foods out of Dublin. The butter on the tables is from Glenilen Farm in County Cork.

Our Menus are a team effort with the Kitchen, Gardeners, Sommelier and Restaurant all working together to produce a seamlessly enjoyable evening. Dishes are simple in delivery, focusing on bold flavours and balance - food that is meant to be enjoyed!

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image image image image Van der Hagen food

Our Menus

Click below to view our sample breakfast, lunch and dinner menus:

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Ballyfin Non Residential Dining

Ballyfin Demesne is delighted to welcome non-resident guests to enjoy dinner in our Michelin starred State Dining Room. The culinary evening commences at 18.00, where you will be greeted by one of our butlers, who will show you to pre-dinner drinks served in one of our stunning public rooms. Following this, you will be seated at your table in the State Dining Room at 18:30 or 18:45 dependent on your reservation time, to enjoy either the a la carte or tasting menu prepared by Executive Chef, Richard Picard-Edwards and his team.

  • A la carte €105 per person
  • Tasting menu €145 per person
  • Wine pairing from €125 per person

Service charge 7.5% is added to total bill.

Sunday - Friday inclusive. Availability below.

Saturday evening is not available.

For parties of 5+ please contact our reservation team.

Child Policy - Children aged 9+ years are welcome at Ballyfin Demesne - must be advised at time of booking - adult pricing applies.

Call our reservations team on +353 57 8755866 or email: info@ballyfin.com to book or make an enquiry.

Dietary requirements - please advise us of any dietary restrictions or allergies at the time of booking. Please note we may not be able cater for these without 48hrs advance notice.

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