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Ballymaloe House

Ireland's most famous country house, Ballymaloe was one of the first to open its doors to guests when Myrtle and her husband, the late Ivan Allen, opened The Yeats Room restaurant in 1964.

Accommodation followed in 1967 and since then a unique network of family enterprises has developed around Ballymaloe House - including not only the farmlands and gardens that supply so much of the kitchen produce, but also a craft and kitchenware shop, a company producing chutneys and sauce, the Crawford Gallery Café in Cork city, and Darina Allen's internationally acclaimed cookery school.

Yet, despite the fame, Ballymaloe is still most remarkable for its unspoilt charm: Myrtle - now rightly receiving international recognition for a lifetime's work "recapturing forgotten flavours, and preserving those that may soon die"- is ably assisted by her children, and now their families too.

The house, modestly described as "a large family farmhouse", is indeed at the centre of the family's 400 acre farm, but with over thirty bedrooms it is a very large house indeed, and one with a gracious nature. The intensely restorative atmosphere of Ballymaloe is remarkable and, although there are those who would say that the cooking is 'too homely', there are few greater pleasures than a fine Ballymaloe dinner followed by a good night's sleep in one of their thoughtfully furnished country bedrooms - including, incidentally, Ireland's most ancient hotel room which is in the Gate House: a tiny one up (twin bedroom, with little iron beds) and one down (full bathroom and entrance foyer), in the original medieval wall of the old house: delightful and highly romantic!

Ground floor courtyard rooms are suitable for wheelchairs.

Conferences/banqueting (60/120). Children welcome (cot available; baby sitting arranged). Pets allowed by arrangement. Outdoor swimming pool, tennis, walking, golf (nearby). Gardens. Shop.

Rooms 33 (5 ground floor, 1 disabled, 4 shower only, all no smoking). B&B €160pps, ss €25. SC discretionary. Room service (limited hours). No lift. Self-catering accommodation also available (details from Hazel Allen).

Restaurant:

The restaurant is in a series of domestic-sized dining rooms and guests are called to their tables from the conservatory or drawing room, where aperitifs are served. A food philosophy centred on using only the highest quality ingredients is central to everything done at Ballymaloe, where much of the produce comes from their own farm and gardens, and the rest comes from leading local producers.

Jason Fahey has been head chef at Ballymaloe since 2004 and continues the house tradition of presenting simple, uncomplicated food in the 'good country cooking' style, which allows the exceptional quality of the ingredients to speak for themselves.

This is seen particularly at Sunday lunchtime when - apart from the huge range of dishes offered, - the homely roasts and delicious vegetables are as near to home cooking you are ever likely to find in a restaurant, and what a joy that is.

Then things move up a number of notches in the evening, when daily 7-course dinner menus, offer more sophisticated dishes, including vegetarian options, but there is still a refreshing homeliness to the tone which, despite very professional cooking and service, is perhaps more like a dinner party than a smart restaurant experience.

Ballymaloe brown bread, a selection of their own pate and terrines served with brioche and home-made chutney, a tart of locally smoked fish with tomato & chive beurre blanc, superb roast belly of pork with crispy crackling and apple sauce, Irish farmhouse cheeses with home-made biscuits and an irresistible dessert trolley that includes country sweets like rhubarb compôte, and home-made vanilla ice cream are typical of simple dishes that invariably delight.

The teamwork at Ballymaloe is outstanding and a meal here is a treat of the highest order.

Finish with coffee or tea and home-made petits fours, served in the drawing room - before retiring contentedly to bed.

Children welcome at lunchtime, but the restaurant is not suitable for children under 7 after 7pm. (Children's high tea is served at 5.30.) Buffet meals only on Sundays. Seats 110. Not suitable for children under 7yrs, or after 7pm. L daily 1-1.15pm (to 1.30pm Sun), D daily 7-9.15pm (Sun 7.50-8.30pm); Set D €70, Set L about €38. House wine from €22. Service discretionary. Reservations essential. House closed 23-26 Dec, 2 weeks Jan. Helipad. *Self Catering Accommodation also available. Amex, Diners, MasterCard, Visa, Laser.

Directions:

Take signs to Ballycotton from N 25. Situated between Cloyne & Shanagarry