George is an accomplished cook with a particular interest in high quality meat, and especially in the preparation and cooking of game. His meals are carefully balanced; the dishes largely classical in concept with locally grown organic produce used wherever possible. The menus are a simple, straightforward table d'hôte; usually without a choice. Naturally vegetarians are always accommodated though they, and those with food allergies, are requested to give details of their requirements in advance.

He and Susie are both deeply interested in wine, especially in providing appropriate wine, properly served, to accompany their food.

While meals at Ballinderry are always memorable, the dining room is unforgettable on a summer's evening. The meal, taken at one large table, is leisurely and conversation flows as course follows well chosen course. And, as you look around you, at first the room seems dark when compared to the bright sky outside but, as twilight advances, the walls appear to become brighter and the silver to have an added sparkle as the daylight darkens, until the candlelit room is bright and cosy and the night sky outside the windows is black. And then we shut the shutters and leave the table, and go into the drawing-room for coffee...

George cooking at Ballymaloe Cookery School
Click here to read article (which includes George's recipe for game pie).
George will be giving another game cookery course at Ballymaloe Cookery School on 13 December.