News › Recipes
Some tasty country house recipes from the Ballyvolane House kitchen, all made with freshest local ingredients.
-
The Perfect Bertha & Tonic ‘B&T”
How the make the perfect B&T
Read more ›
-
Gravlax cured with Bertha’s Revenge Gin
Gravlax cured with Bertha’s Revenge Gin which is distilled at the distillery at Ballyvolane House. The fragrant spices and citrus notes in the gin work brilliantly with the salmon. It takes three days to cure properly. Serve with dill-mustard sauce and cucumber pickle.
Read more ›
-
Hedgerow Martini
We use sloes, blackberries and elderflowers that are all foraged from the hedgerows at different times of the year. We pick the elderflowers in May and make a large batch of elderflower cordial, but you can also buy elderflower cordial in the shops.
Read more ›
-
Ballyvolane House Rhubarb Martini
This is the cocktail we serve during the spring and summer at Ballyvolane House as the rhubarb is in season and we grow it in our walled-garden. A couple of Rhubarb Martinis before dinner promises lively conversation throughout dinner. They are absolutely delicious and very easy to make.
Read more ›
-
Roast Rib of McGrath’s Hereford Beef
Roast Rib of McGrath’s Hereford Beef with Bearnaise Sauce, Roast potatoes & buttered leeks. Michael McGrath is a fantastic butcher is Lismore.
Read more ›
-
Ballyvolane House Soda Bread (Brown & White)
2 delicious hearty soda bread recipes, perfect for breakfast, lunch & dinner!
Read more ›
-
Elderflower Cordial
Teena Mahon, Ballyvolane’s Chef for the last 7 years has just made a huge batch of elderflower cordial. Our staff have been out and about picking wild elderflowers from the hedgerows all around northeast Cork. We use it to make Elderflower Bellinis which are now standard for all our weddings.
Read more ›
-
Ballyvolane House Steamed Syrup Sponge Pudding
A true Ballyvolane Country House classic, Serves 8 – 12 people.
Read more ›