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This January, Dublin’s hotel will bring together two iconic houses of Ireland’s rich tapestry of history as Ballyfin in County Laois comes to The Merrion. This five-day spectacle of culinary delights and historical insights will take place from 29 January-2 February 2020.
The Merrion will welcome Ballyfin’s acclaimed chef, Sam Moody, whose culinary creations won him a Michelin Star at the renowned Bath Priory before joining Ballyfin in 2016. This exciting collaboration will see chef Moody bring the tastes of Ballyfin to The Merrion where he will whip up an array of dishes in the hotel’s atmospheric Garden Room Restaurant.
Each evening guests will be greeted with a glass of champagne, to be sipped alongside themed conversations about the life and times of these historical houses, hosted by notable experts, before sitting down for a stunning five course tasting menu, prepared by chef Moody. The very best of Irish ingredients will be showcased with menu highlights such as seared scallops, Dexter beef, brioche and truffle crusted halibut.
Following a lunchtime feast on Sunday afternoon, chefs Sam Moody and Ed Cooney will join guests for a coffee conversation about their love of food, the privilege of working with Irish ingredients.
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