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Mount Falcon Hotel

 

Executive Head Chef Philippe Farineau

Having left his native country of France and his beautiful city of Paris, Philippe came to Ireland to work in a number of the country’s finest hotels including the K-Club, Ashford Castle, Dromoland Castle and Hayfield Manor where he held a range of culinary positions, culminating with his appointment as one of the country’s distinguished Head Chef’s. Philippe’s philosophy in relation to his culinary offering is to source the finest produce, prepare it simply and serve it appropriately and is best summed up as “Irish Produce, French Heart”. In conjunction with his Sous Chef, assisted by the Food & Beverage Team, our ‘Kitchen Restaurant’ was accredited with it’s second AA rosette in 2009, a just testament to all their endeavors.

 

  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 also features on the menu over the Winter months. Our meat and poultry is of Irish Origin and our cheese is sourced from Connaught and Munster. Philippe is also delighted to offer menus for vegetarians, vegans and to cater for special dietary requirements. 

Mount Falcon , Foxford Road, Ballina , County Mayo
Tel: 00353 (0)96 74472   Fax: 00353 (0)96 74473   Email: info@mountfalcon.com
Sat Nav: North 54.059942 West -9.151697

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