Mount Falcon Hotel
Foxford Road Ballina Co. Mayo Ireland
T: +353 1 2958900
E: reservations@manorhousehotels.com
Dining
DiningDining At Mount Falcon
The Kitchen Restaurant, as its name suggests, is located where the original kitchen in the house used to be. Following the tradition of the world-renowned Mount Falcon Fishing & Country Estate, run by the legendary Connie Aldridge, founder of the Blue Book, our diners will be offered a menu featuring the very best in quality, fresh, local organic produce.
The restaurant is located on the ground floor, easily accessed from the main hotel foyer. The total seating area can accommodate 72 diners, with tables nestled around the original nooks and crannies of the original restaurant and pantry.
Head Chef At Mount Falcon; Philippe Farineau. After many years of working in Ireland in some of the most prestigious Hotels e.g Hayfield Manor, where Philippe was awarded 2 Rosettes for the restaurant, he was also the overall winner of The Barry's Irish Afternoon Tea Award. During his time at Hayfield the hotel won AA Hotel of the year.
Philippe Farineau " Irish Product, French Heart". Tries to use as much as possible of local organic produce e.g vegetables, fruit and salad. The Moy River which runs through the Estate is a source of Wild Atlantic Salmon,Trout & Eel. Wild game will also feature on the menu in the coming winter months. All our own meat and poultry will be of Irish Origin and our cheese trolley will only contain Connaught & Munster cheeses. At Mount Falcon we have a Table d'Hote Menu based on "Mrs Beeton Book 1891"with a modern twist and "A La Carte Menu", we also offer a menu for vegetarians, vegans and cater for special dietary requirements.
The restaurant caters for small groups & private parties, whatever the occasion; the service team will ensure that every element of your dining experience will be memorable.
Mount Falcon is a member of Lucinda O'Sullivan's Little Black Book of Great Places to Stay and Eat 2008.
