The Restaurant
It's all about the flavour - at breakfast, lunch and dinner, simple, elegant and really tasty dishes are created from exceptional produce by our Chef and his team.
It's all about the flavour - at breakfast, lunch and dinner, simple, elegant and really tasty dishes are created from exceptional produce by our Chef and his team.
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).
Guests hiking, biking or simply relaxing may opt to take with them a traditional gourmet picnic hamper to enjoy in any location across the grounds, or select an al fresco meal on the terrace of the main house. Alternatively, enjoy the panoramic views from the picnic house (additional cost applies).
The cocktail hour is back at Ballyfin, ushering in dinner where you will enjoy the grandeur of the State Dining Room and the Van Der Hagen Room.
Damien joined Ballyfin as F&B Director in February 2023. With over 10 years of experience in luxury hospitality, he started his career in Switzerland and moved to Ireland in 2017. He has passion for F&B, exceptional service and leading people in high-end properties. Studying WSET Diploma during his free time, he enjoys sharing his passion for wines. Damien is proud to have joined our exceptional Ballyfin property, the team and amazing work culture.
Please be aware that non-resident dining is currently not available; we apologise for any disappointment caused.