The produce and ingredients that go into Richard Picard-Edwards's dishes are inseparable from the gardens of Ballyfin Demesne, from which they are directly harvested. They can be enjoyed amid the friendly atmosphere of the State Dining Room restaurant. The chef, on a constant search for new flavors, likes to chat with guests, who in turn inspire his cuisine.
Rates and services
Menus 105-145 EUR
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included