Ballymaloe House

Fifty-seven years after Myrtle Allen opened a restaurant in her home on her husband’s farm, her values are still articles of faith at this legendary country house hotel. Myrtle died in 2018, but ‘her spirit lingers’, say readers. Peter Loughnane, the new general manager, now helps Myrtle’s daughter Fern with running the hotel, while Fern’s sister-in-law Darina runs the cookery school and organic farm outside Shanagarry. From breads baked early each morning, to fruit and vegetables from the walled garden, as much as possible is home-produced. Dervilla O’Flynn composes her menus according to what arrives fresh in the kitchen on the day, finalising dinner choices after fish is delivered in the afternoon (typical dishes: monkfish with garden herbs; pork braised in Normandy cider). Breakfast brings kippers, the famous freshly baked bread and Ballymaloe eggs. Bedrooms, in the main house and in garden and courtyard annexes, have country house decor, a mix of period and contemporary furniture, and fresh-cut flowers. Three new bedrooms have been added this 
year as Myrtle’s legacy continues to grow. 
(Mary Milne-Day)