There is no such thing as fast food at Ballywarren House! Diane is totally committed to menus that are imaginative, flavourful and made with only the finest ingredients in her Aga cooker. Her award-winning culinary style has been influenced by many famous chefs over the years, both from France and England. She also has a great respect and admiration for the work of Myrtle Allen who runs the renowned Ballymaloe Cookery School in Co Cork. We both love French and Italian food - tastes reflected in some of our dishes.

As far as possible we cook with local produce; all our beef, lamb and pork are farmed locally and our eggs are free range. The only exception is our poultry, which is imported from France. These include free range 'Label Rouge' chicken, Barbary duck and corn fed guinea fowl. Diane bakes fresh bread every day and all cakes, puddings and ice cream are home made.

Our chicken is now Irish, free range and corn fed, (but our duck still comes from France).

If you book dinner at Ballywarren, wine and after dinner coffee with chocolates are all free.

 

We offer a small but interesting selection of French wines, including some lovely red, white and rose house wines from Languedoc and Roussillon. There is also a choice of several Champagnes and pink Cremants from Burgundy.