Ballymore Inn

From the moment Georgina and Barry O'Sullivan opened The Ballymore Inn 21 years ago, Mrs O’Sullivan’s cooking has been nothing less than a virtuosic performance of the culinary repertoire, with every plate and every service a tight-rope act of culinary intelligence that renders every dish a thing of wonder. Everything Georgina O'Sullivan cooks is perfect: the Slaney lamb cutlets. The hummus with warm flatbreads. The crispy squid. The chicken wings. The mushroom pizza. The fresh pasta with Ballyhoura mushrooms. The rib-eye with fried cauliflower. The Duncannon sole. The gooseberry tart. And, of course, no one makes better mashed potato than the Ballymore team.

Dinner at the ballymore reveals a parade of flawless, virtuosic cooking, from a chef whose work spans the decades as one of Ireland’s leading chefs.
If you are making the trip to Ballymore Eustace, make sure to pick up a copy of Georgina's book, “Cooking at The Ballymore Inn”. You may not be able to render the dishes with her perfect pitch and panache, but it sure is fun trying.