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The food at Ballyvolane is ‘country house’ in terms
of style and is meticulously prepared by house chef Teena Mahon.
The menus feature lots of good roasts, fresh and salt-water fish
and game in season supported by home-grown vegetables and fruit.
We only use ingredients from here. This means from Ballyvolane’s
walled garden, farm, river and from the local area. We are lucky
being situated in County Cork as there is an abundance of fantastic
artisan food producers close by. Our beef, lamb, mutton and pork
come from Michael McGrath in Lismore, fish and shellfish from O’Connell’s
Seafood in the English Market, Cork and from Ballycotton Seafood
in Midleton, our bacon, sausages, black and white puddings and loins
of bacon come from Caherbeg Pork Ltd in Rosscarbery and artisan cheeses
from all over Cork, Waterford and Tipperary.
Justin’s father Jeremy grows a huge amount of vegetables throughout
the year in Ballyvolane’s vast walled garden. Exotic vegetables
such as sea kale, asparagus and globe artichokes as well as lots
of different varieties of salad leaves, 4 kinds of potatoes, chard,
spinach, courgettes, all sorts of cabbages, curly kale, beetroot,
Jerusalem artichoke and much more besides. Fruit such as loganberries,
figs, pears, apples and raspberries are served up in season and the
green house is used for growing cucumbers, chilies and tomatoes.
We are keen foragers so a lot of the food is wild. Wild Atlantic
salmon caught on our beats on the river Blackwater as well as feathered
and furred game appear on the menu in season. We have 30 happy hens
that scratch around a large 1-acre walled haggard and they produce
wonderful eggs for breakfast and baking.
We make all our own fruit preserves for breakfast, we bake our own
breads, pastries and cakes. All our guests enjoy complimentary homemade
elderflower cordial, homemade Ribena and a jar of homemade chocolate
in the bedrooms.
The menus change daily and vary with seasonal, weather and fishing
conditions. We are very happy to accommodate any special dietary
requirements. High tea and special children’s menus are also
available for little people.
 Informal and relaxed, the offering each night is a 4-course set menu.
Needless to say, we cater for all special dietary requirements. Communal
dining or separate – dinner is generally taken with
the other guests around the main dining table and is more house party
than restaurant experience. There are a couple of separate tables
in the dining room should you wish to dine away from the main group.
In any event, dinner at Ballyvolane is an integral part of the Ballyvolane
experience and a ritual not to be missed.
Breakfast may be taken in the dining room anytime before 12 noon – the
full cooked or continental.
Picnics can taken with you on day trips or can be eaten in the house
or on the grounds. We do not offer a sit-down lunch option at Ballyvolane
Enjoy our selection of loose leaf tea, herbal infusions, homemade
cake and shortbread in the hall, sitting room, in your room or, weather
permitting, out in the garden.
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BREAKFAST