Ballinwillin House

Luxury Accommodation in Mitchelstown. Enjoy Traditional Artisan Food and Wine, or take a tour.

Ballinwillin House is the family home of the Mulcahy family. It’s also a working farm which produces free range pork, Kerry beef and venison.  A stay here provides a real insight into Irish farming life, and allows guests to experience the hospitality of a farmhouse home. Pat and Miriam Mulcahy are devoted to their farm, and the quality of the artisan produce they make with their own meats. Pat farms full time, with son John helping out these days.  Miriam is the cook, conjuring wonderful things in her kitchen.  Accommodation here is set in a separate wing in the lovely courtyard of the house.  Rooms are cosy and luxurious with a seriously modern twist of décor.  Beds are large and feather like, pillows and cushions plumped, white cotton linen and contrasting throws adding a contemporary line, flat screen TV to catch up on the news and favourite programmes - and designer bathrooms with power showers and gorgeous toiletries to hand. You really couldn’t wish for a more comfortable stay. Downstairs in the bedroom wing, find a communal sitting area with dining table, and a guest kitchen if you fancy a snack or making a cup of tea or coffee.  All rooms have tea and coffee facilities too, so you don’t have to move an inch if you don’t want to.

Pat’s love is farming, and he shows this in the way he takes care of his livestock.  His herd of 100 free range pigs include Saddlebacks, Wild Boar, Iron Age Pigs descended from the pigs of early settlements in Ireland, and traditional Irish Grazers.  These pigs originate from Ireland, but are better known as the UK breed Tamworth – named by Sir Robert Peel who had a herd of them at his house in Tamworth.  Pat is re-introducing their original name of Irish Grazer with some major success. All the pigs reside outdoors all year round. Piglets or bonhams (pronounced bonavs) as they are called here, are born outside naturally, with no farrowing crates in sight. Females take good care of their own broods, preferring to give birth outdoors and making sure the babies stay warm and cosy in the pig huts dotted over the land. Resulting Pork from all these breeds is deliciously tender, and with a good layer of fat to give flavour to artisan produced bacon rashers, sausages, hams, and black and white puddings. All these are specially made to the Mulcahy recipe by fellow Good Food Ireland member T.J Crowe in Tipperary. Kerry beef is one of Ireland’s traditional cattle breeds. This small black coated cattle breed produces rich flavoured meat streaked with a good marbling of fat for succulence. The meat is processed at a local abattoir, and Pat sees over the cuts and hanging himself. The farm also has a herd of red deer. Mulcahy venison is intense and flavourful in every mouthful. Wild boar and venison are also used for two fragrant salamis, made by a specialist salami maker in Kerry. 

Breakfast at Ballinwillin is normally taken in the family kitchen.  This room is typical of a farming family – a big Aga takes centre stage, a roomy table is laid with Irish pottery and simple ware, and the fireplace in the spacious sitting area always has a few logs roaring in the grate.  All the farm’s own meats and free range eggs are on offer for the Full Irish, plus cereals, fresh fruit, yogurt, homemade brown soda, toast,  and lots of tea and coffee.  This feast sets you up for the day.  If you choose to dine at night, dinner may be served in the kitchen or in the formal dining room, depending on the number of guests.  Supper comprises Mary’s own ‘One Pot Wonder’ – a feast which features one or other of the farm’s meats, cooked in a hearty stew or casserole with local vegetables from the greengrocer in Mitchelstown.  An added bonus is the farm’s own wine range – Chateau Mulcahy – produced in their vineyard in Hungary.  This range is made by expert Hungarian wine makers from well-known grapes like Merlot and Chardonnay and some traditional Hungarian varieties also. 

Ballinwillin is tucked away up a side lane, not far from the main street which runs through the market town of Mitchelstown, with plenty of shopping, cafes and bars nearby.  Very convenient also for touring the Ballyhoura region which borders Cork, Tipperary and Limerick.  This area is renowned for its nature trails and walking, and includes the Ballyhoura and Galty mountains. Groups can visit the farm and enjoy lunch in a dining area located in a wonderful converted stone building in the courtyard. This space is rustic and homely, complete with brick built Hungarian style wood burning stove which heats the place a treat on cold days. Special occasions and celebration parties can also be catered for here, with menus featuring the entire farm’s produce.  In early December, a Christmas food fair and festive feast takes place on site. The farm shop is open every day from 9.30 – 2.30pm. Outside these hours, telephone beforehand. 

A stay at Ballinwillin is a really holistic experience for anyone wanting something that bit different – and to sample Irish farm house in its true sense.  We do our bit to seek out unique properties which marry great food with quality accommodation, and with that something special which turns a good holiday into a great one.  We love it here – and we guarantee you will too. 

Ballinwillin House Farm Shop

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Contact Details

To Contact a Member Directly, please click on the email or website below

Ballinwillin House
Mitchelstown
Co Cork
+353 (0) 25 84979 / + 353 (0) 86 256 1578
Email: irishvenison@eircom.net
Web: www.ballinwillinhouse.com

 

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