Food at Ballinderry

George is an accomplished cook with a particular interest in the preparation and cooking of game. His meals are carefully balanced; the dishes largely classical in concept using locally grown organic produce, including the produce of our own farm and garden, wherever possible. Most of our breads, biscuits, jam, chutney and sausages are home made but we also like to encourage small local producers by serving their products where possible.


Breakfasts are a leisurely meal with orange juice, a choice of porridge or muesli followed by your preferred variation of the Irish fry or fish if available.


The dinner menu is a simple, straightforward table d'hôte of four courses including cheese, usually without a choice. Vegetarians and those with food allergies are always facilitated, though it is always advisable to give details of your requirements in advance.

But, as the twilight darkens, the walls appear to brighten and the silver has an added sparkle as the daylight fades away, until the candlelit room is bright and intimate, and the night sky outside the windows turns an inky black.

And then we shut the shutters and leave the table, and go into the drawing room for coffee...

George cooking at Ballymaloe Cookery School

Click to read article (which includes George's recipe for Game Pie).
 George will be giving another game cookery course at Ballymaloe Cookery School on the 10th November 2012.