The Kitchen Restaurant Mount Falcon, Ballina, Co Mayo
The Kitchen Restaurant at Mount Falcon, as its name suggests, is located where the original kitchen in this old manor house. 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 and local organic produce. The Moy River which runs through the Estate is a source of Wild Atlantic Salmon which anglers are encouraged to "Catch and Cook ". Wild game also features on the menu in the winter months. All our own meat and poultry is of Irish Origin and our cheeses are sourced from Connaught and Munster. At Mount Falcon we offer an "A La Carte Menu" each evening which also caters for vegetarians, vegans and those with special dietary requirements. Our Afternoon Tea is also a treat.
The Restaurant can accommodate 72 diners, with tables nestled around the nooks and crannies of the original Pantry and Kitchen. Our catering team also caters for small groups & private parties, whatever the occasion; we will ensure that every element of your dining experience will be memorable.
The 'Kitchen Restaurant' at Mount Falcon was awarded a 2 AA Rosette in September 2008. This prestigious award is merited on the basis of food excellence alone - the proof of the pudding really is in the eating ! In 2008 Mount Falcon Hotel in Mayo became a member of Good Food Ireland, which is an organisation where all members are committed to using Irish, local and artisan food produce. Mount Falcon and the “Kitchen Restaurant” were awarded "Best Hotel Restaurant Award in Connaught" 2013 ,2012 & 2011 & Philippe Farineau was awarded "Best Chef in Connaught " 2013 and 2011 by the Restaurant Association of Ireland. The Kitchen Restaurant is delighted to be a member of Lucinda O'Sullivan's Little Black Book of Great Places to Stay and Eat 2013.
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.
Click here to view Sample A La Carte Menus
Click here to view Sample Children's Menu