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.

Our Food

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, 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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Dining Options

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.

Downstairs the Cellar Bar offers a relaxed atmosphere and informal setting and provides residents with the opportunity to enjoy a more casual dinner experience.

At Ballyfin the architectural splendour of the rooms and their historical resonances combine with the food to make for truly memorable dining experiences.

Guests dine at individual tables unless a preference is expressed to dine with other guests.

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Our Menus

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

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Sample Lunch Menu

Sample Dinner Menu

Sample Vegetarian Menu

Damien Marique, F&B Director

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.

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Evening Dining Experience for Non-Resident Guests

Ballyfin is excited to welcome non residents guests back to enjoy the culinary delights our Head Chef Richard and his team have to offer.

Sunday - Thursday dates available, Friday and Saturday's are limited at present.

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

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