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Set in a private 700 acre estate of woodland, rivers and walks in the heart of Connemara Co. Galway

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Recipes from our kitchen

Enjoy a taste of Ballynahinch at home from our breakfast granola to afternoon tea treats. 
For the sable (o make in advance):
125g butter (chilled and diced)
90g sugar
1 free-range egg
250g plain flour
Pinch of salt
Baking beans

For the poached rhubarb (to make in advance):
1L water
1kg sugar
2 bunches of rhubarb, cut into regular batons

For the frangipane filling:
200g butter (soft)
200g butter
4 free-range eggs
150g flour
280g ground almonds
1/2 tsp cinnamon
Zest of 1/2 a lemon

Start by making the sable the day before.
In a stand mixer with the paddle attachment, cream the butter, sugar and salt until fully combined.
Add the egg and mix.
Sieve the flour in and mix until fully combined and you have a soft dough.
Roll the dough out onto kitchen film, wrap it up and rest in the fridge for at least an hour.
Flour your work surface and roll the dough out until 1cm thick.
On parchment paper or silicon mat, carefully line a 24cm tart tin with the rolled out sable pastry, trimming the excess.
Freeze the sable in its tart tin overnight. The rhubarb should also be poached the day before.
Weigh the water and the sugar into a pot and bring up to the boil.
Put the even batons of rhubarb into the boiling stock syrup and take off the heat, then let it cool down overnight.
When ready to prepare, preheat the oven to 160 degrees Celcius.
Blind bake the sable tartlet straight from the freezer, using baking beans for the first 16 minutes, then remove the beans and bake until it is a light golden colour (about five minutes). Set aside.
To make the frangipane mix, cream the butter and sugar in a mixer with the paddle attachment until the mix becomes pale and fluffy.
Beat the eggs in a different bowl then add to the mixer in two stages.
Sift the flour and add the ground almonds to the blend in two stages, mixing on medium speed. Add the lemon zest and cinnamon and combine.
Pour the frangipane mix into the previously baked sable tartlet.

At this stage you can decide how you finish your pie.
Option One: If you would like your rhubarb to have a little bite and a more vibrant taste, then bake your frangipane at 160 degrees Celcius for 35-45 minutes until the mix has a spongey texture.
Leave it to cool.
Strain the rhubarb, keeping the poaching syrup, then carefully place the poached and strained rhubarb on top of the frangipane.
Option Two: If you prefer the rhubarb to be extra soft and caramelised, then strain the rhubarb, keeping the poaching syrup, and carefully place the poached and strained rhubarb on top of the frangipane and bake at 160 degrees Celcius for 35-45 minutes.
This will result in a tart that is deeper in colour (like the picture) but sweeter in flavour.
Finish the cake by brushing a little amount of the remaining poached rhubarb syrup for a glossy finish right after baking the tart.
Carrot Cake 2

For the cake
450g sugar
6 free range eggs
360ml sunflower oil
500g grated carrot
420g plain flour
10g ground cinnamon
10g baking powder
10g baking soda
10g sea salt

To decorate
1kg cream cheese
150g icing sugar
Zest of 2 oranges
Edible flowers & carrot top fronds (the green stems of the carrots)

Preheat the oven to 170 degrees Celcius.
Whisk the eggs and sugar in an electric mixer, slowly adding the oil to create an emulsion.
Sift the flour, cinnamon, salt, soda & baking powder and add into the mix in two stages.
Add the grated carrot and mix.
Grease a round 24cm cake tin and add the mix. Bake for 35-40 minutes until a skewer comes out clean.
Leave aside to cool down while preparing the frosting.
Whisk the cream cheese and add the sifted icing sugar in two stages. Grate the orange zest and combine.
Once the sponge is cool, cut the cake in half (horizontally) to create two layers. 
Spread the frosting on top of each layer and stick together.
Cover the cake with the remaining frosting. 
Decorate the cake with edible flowers and the small carrot top fronds. 

Layer Cake 1

For the cake 
1kg sugar
1kg self-raising flour
2.5tsp baking powder 
2.5tsp salt 
1kg butter (softened)
20 free-range eggs
5tsp vanilla extract
Natural food colouring (5 different colours)

For the frosting
450g butter
750g cream cheese
2.7kg icing sugar

Cadbury chocolate mini eggs
Edible flowers (optional)

Preheat the oven to 160 degrees Celsius. Line five cake tins (24mm diameter) with parchment paper.
Mix the dry ingredients in a large bowl. Mix the butter, eggs and vanilla extract in a jug, then pour in to the dry ingredients and mix until fully combined.
Divide the mix into five and add a different food colouring to each. 
Pour the separate coloured mixes into the five lined cake tins. Bake for 30 minutes.
Once cool enough to handle, take out of the tins and allow to cool down fully on a rack.
In the meantime make the frosting by whisking the butter and the cream cheese until uniform. Add the sifted icing sugar in two stages and incorporate fully.
Frost the top of each sponge and build the cake up, leaving some of the frosting to cover the cake.
Decorate with the mini eggs and edible flowers (optional)
Set aside until the frosting has hardened.
Hot Cross Buns2
Hot Cross Buns

Makes 20


For the Buns 
750g Strong flour
15g Instant yeast
15g Salt
75g Caster sugar
3 tsp Mixed spices
2 Eggs
75g Butter (soft)
520ml Water (room temperature) 
300g Raisins     
150g Mix peel

For the cross
100g Plain flour
35ml Oil
100ml Water

For the sugar syrup
100ml Water
100ml Sugar

Put the dry ingredients together on a mixer with the hook. Add the wet ingredients. Stop mixing when dough come out from the sides of the bowl. Add the dry fruit and combine.
Let it rise for about 1 hour until it is double in volume.
Press down the dough. Put it back into the bowl. Rest for another 30 minutes until it doubles in volume. 
Portion the buns (about 80g) roll and put them in parchment paper one close to another. Let it rest until double the volume. 
Preheat the oven to 190 degrees and mix all the ingredients for the batter for the cross and put it on a piping bag. Once the buns have doubled their volume pipe out a cross on each and bake them for 20 minutes.
While the buns are cooking make the sugar syrup, bringing the water and sugar up to the boil (you can add flavour by adding a cinnamon stick and or some orange peel). 
Let the syrup cool down and brush over the buns once they come out from the oven for a glossy finish. 

Fruit scones 2

Makes 10

450g self-raising flour
50g sugar
100g butter, cut into cubes
260ml milk
100g sultanas
Pinch baking powder
Pinch salt
1 egg yolk
Preheat the oven to 190 degrees with the tray in the oven to preheat. 
Sift the flour, sugar, baking powder and salt into the bowl of a standing mixer. 
With the paddle attachment, mix the dry ingredients with the butter on medium speed until it forms fine crumbs. 
Add the milk and combine until it forms a dough. Incorporate the sultanas and mix for couple seconds.
With the help of a rolling pin, roll the dough into a square sheet 4cm thick. Stamp the scones with a lightly floured round cutter (4cm diameter) and remember not to twist the cutter at the end or your scones won’t rise properly.
Place the scones on the hot tray, brush the top with the egg yolk beaten with a tbsp of water. Bake for 12 minutes at 190 degrees

ballynahinch LOW RES 009
Ballynahinch Castle Granola

Makes 15-20 servings, (store in an airtight container it will hold perfectly.

720g oats
120ml sunflower oil
20ml maple syrup
120ml honey
240g flaked almonds
200g pecan nuts
120g whole almonds
160g coconut desiccated
120g pumpkin seeds
70g sunflower seeds
2 drops vanilla essence
200g raisins 

Preheat your oven to 160 degrees.
Keeping your raisins separate, mix all the other wet and dry ingredients in a basin, then evenly spread the well-coated mix onto a baking tray and into the oven.
Using an oven cloth or glove remove from the oven and lightly stir every 5-8 minutes — it’s very important you break up the mix and return it to your oven to caramelize and reach a golden-brown colour, which generally takes 35-40 minutes depending on the oven. 
Add the raisins once the mix is cooked and store in an airtight container. We use golden and regular raisins mixed, but this can be substituted for any dry fruit you may have (apricots, cranberries, whatever you like).

ballynahinch LOW RES 020
Treacle and Walnut Bread
Makes 1 Loaf

300g Flour - Wholemeal
100g Flour – Plain
50g Brown sugar
50g Porridge oats
50g Walnut
1.5tsp Bread soda
1.5tsp Baking powder
Pinch Salt
100g Greek style yogurt
75g Butter
350L Buttermilk
1 Egg
90g Treacle

Preheat the oven 160 degrees. Mix the dry ingredients together (but the walnuts).
Add the buttermilk, the eggs, treacle, yogurt and mix.
Add the melted butter and mix. Add the walnuts and incorporate them by folding them in the mix.
Place the ingredients into a bread tin. Bake for about 50 minutes until the bread is cooked. Take out of the tin and bake for 10 minutes 170 degrees.

Rhubarb Francier1

Makes 10

75g butter 
150g sugar 
50g flour 
50g ground almonds 
4 egg whites 
Pinch of salt
½ tsp vanilla essence 
Bunch of rhubarb, cut into small squares (2.5cms)

Preheat the oven to 180C
Melt the butter and leave aside to cool down to room temperature.
Sift the sugar, salt, flour and ground almonds into a bowl. Add the butter and the vanilla to the mix and combine with a spatula.
Beat the egg whites until they form soft peaks. Add to the previous mix in three steps and mix very gently.
Pour the mix into rectangular moulds 5x2 cm. Place the rhubarb squares  on top of the financier mix, sitting in the middle of the moulds.
Bake at 180C for 15-20 minutes until golden brown.

ballynahinch LOW RES 022

Makes 1 Loaf

500g Flour – Wholemeal
200g Flour – Plain
700mL Buttermilk
50g Butter
2 Eggs
2tbsp Caster sugar
1tbsp Bread soda
1.5tsp Salt

Preheat the oven 160 degrees. Mix the dry ingredients together
Add the buttermilk and the eggs and mix.
Add the melted butter and mix.
Place the ingredients into a bread tin. Bake for about 50 minutes until the bread is cooked. Take out of the tin and bake for 10 minutes 170 degrees.