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.
George is also deeply interested in wine (their son William is a wine merchant in London), especially in providing appropriate wine to accompany his dishes...
George does not usually serve lunch to guests, but naturally he can do so if required for a special occasion, and we can usually provide our guests with a packed lunch if required.
While meals at Ballinderry are always memorable, the dining room is unforgettable on a summer's evening. The meal, taken at one large table, is leisurely and conversation flows as course follows well-chosen course.
At first, as you look around, the room seems dark when compared to the bright sky outside.
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...