News › Recipes
Some tasty country house recipes from the Ballyvolane House kitchen, all made with freshest local ingredients.
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IWSC Bronze for Sloe Bertha
We are sloe happy that Bertha’s Revenge Sloe Gin has just picked up another award in the form of a Bronze by the International Wine & Spirit Competition (IWSC) in London last week. The IWSC is the world’s largest and most influential spirits awards.
Thank you very much!
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Sloe Bertha
Sloe Bertha - a warming tipple made by infusing wild and cultivated sloe berries with Bertha’s Revenge Gin. We steep them in Bertha’s Revenge Gin for several months and then add sugar syrup at the end to sweeten. A bit like a good dog, Sloe Bertha is a welcome companion when taking to the great outdoors over the winter. A few sips of Sloe Bertha will renew flagging enthusiasm when cold, wet and watching a match from the sidelines.
Equally, it will serve to gird the loins when facing the final hill of the day. Away from the sporting field, Sloe Bertha is a key ingredient in our Hedgerow Martini. ⌗sipsensibly
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‘Game-bird hunters are wild at heart’ by Corinna Hardgrave writing for The Sunday Times
We were delighted to have Corinna Hardgrave down to stay and participate in our first shoot of the 2019/2020 season. She wrote a very fair and balance account of her day out for The Sunday Times. Thank you Corinna!
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The Perfect Bertha & Tonic ‘B&T”
How the make the perfect B&T
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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.
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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.
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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.
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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.
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