O'Brien Chop House Newsletter March 2012
Paddy\'s Day Feasting and Sing-a-long on 16 March, a Piggy Feast on 30 March, BYOB Fridays, Waterford Festival of Food from 12 to 15 April and much more besides. Hope to see you in Lismore this spring.
-
Historic Houses of Ireland - An Autumn School
Historic Houses of Ireland – Autumn School 2025
Living Legacies: Public, Private and Shared Futures for Historic Houses
Join us on 21–22 October 2025 at the stunning Lisnavagh Estate, Co. Carlow for two days of inspiration, learning, and networking. Hear from leading experts, enjoy engaging panels, and celebrate Ireland’s historic houses with like-minded enthusiasts.
Highlights:
Afternoon panels & networking dinner on Tuesday (tickets sold separately)
Full-day panels & lunch on Wednesday
Panellists include Darina Allen, Catherine Fitzgerald, Laura Fitzachary (@seekthehistoric), Santina Kennedy, Robert O’Byrne AKA The Irish Aesthete and many more.
Read more ›
-
Ballyvolane House - National Heritage Week 2025 Awards Finalist
The 2025 National Heritage Week Awards recognise the work of National Heritage Week event organisers in creating and running events that highlight our built, natural and cultural heritage. took place all over Ireland for National Heritage Week.
Read more ›
-
Forage & Fire | Feast Cork Festival of Food
Join us on Friday, 5th September 2025 for a unique, immersive food experience in the glorious surrounds of Ballyvolane House, as part of the Feast - East Cork Festival of Food 2025.
Begin your day with a guided walk and forage through the gardens, woodlands, and wild edges of the estate with owner Justin Green and foraging expert Andrew Malcolm, discovering the abundance of wild herbs, leaves, and late summer edibles that grow on the estate.
Then gather for an outdoor long-table lunch in the walled-garden, where Eamo & Ró, Chef-Patrons of Eamo & Ró Café & Larder (and now leading all wedding and event catering at Ballyvolane House) will prepare a fire-cooked feast using seasonal estate-grown produce, foraged finds, and the best ingredients from local East Cork farmers, cheesemakers, and fishermen.
Read more ›