Our restaurant serves locally sourced and home grown food from our walled garden and farm. Our head-chef Gillian Hegarty draws up the lunch and dinner menu every day depending on what comes in from the garden and the boats at Ballycotton. We have a set lunch menu served daily (1pm–2pm) with choices in each course, concluding with our wonderful traditional dessert trolley. There are five courses on the Ballymaloe Dinner Menu. It consists of a seasonal selection of soup, fresh fruit or garden salad starter. Second courses are a choice of homemade pâtés, fresh fish, pasta, bruschetta etc. Main courses usually cover six choices, fish, fowl, meats and vegetarian. Desserts are largely based on the fruits of the season and cheeses are mostly local.
A delicious loin of fresh or lightly smoked bacon boiled and glazed using cloves, pineapple juice, Demerara sugar and served with a caramel sauce. The bacon is boiled until nearly cooked, rind removed, the fat cut into diamonds and studded with cloves. The blended brown sugar and pineapple juice are then spread onto the bacon and baked in a moderately hot oven until the top has caramelised.
This pairing is available Thu 3rd September as part of 3-course lunch (€46.50) and 5-course dinner (€81.50).
Stonewell Cider was founded in 2010 by husband and wife team Daniel & Geraldine Emerson on their farm in Nohoval, Co Cork. Armed wth an old wine press passed on by Geraldine’s parents, who were wine-makers from the Loire Valley, Daniel started learning the art of cider-making with his small orchard in 2007. From the outset the goal was to create refined ciders with character using only apple juice and yeast, and this has remained at the core of how Stonewell is made. Since the company was establised in 2010 its ciders have been well-received and secured numerous awards both domestically and overseas. Stonewell continues to expand its range of ciders to highlight the exceptional versatility of the humble apple and how it can create a drink to delight.