This summer Shamrock and Peach Tours had the opportunity to stay and dine at the wonderful, and world class Ballymaloe House. A star of the Irish culinary culture, bringing the best of Irish produce to the table – a true ‘farm to fork’ experience!
Just being there was an incredible treat for a foodie fanatic such as myself, but this year as we sat around the tables in the scrumptious Yeats Room Restaurant of Ballymaloe House, we discovered a new and personal connection (yes, Ireland really is a small place!). It turns out that my dad, a retired cattle farmer, who was with us on the trip, bought Jersey bull calves as a young man from Ivan Allen (husband of the late Myrtle Allen, the food pioneer of Ballymaloe) many years ago and didn’t really realize the connection until we arrived…this is why we love Ireland! – It’s a large village with so many connections. Everyone knows everyone!
When my groups were dining and staying at Ballymaloe House it was the perfect time for my dad to revisit the farm in Shanagarry, Co. Cork where he recalled the cattle deal, and our guests were going crazy about the bright yellow butter on the tables, handmade from a small herd of Kerry and jersey cows, milked every morning on the farm at Ballymaloe. – not something you get to experience everyday!
More to come about our visit to Ballymaloe!
Judie the Irish foodie
