News

General news from Bertha’s byre and the Ginsmiths within.
  • Here Comes The Summer - latest news from Ballyvolane House

    published in Events, News

    The swallows are back, the gardens at Ballyvolane House are looking glorious, Bertha’s Revenge Gin is reaching new shores, our glamping opens in May, the salmon fishing is up and running, the wedding season is just about to start and we are looking forward to welcoming travellers from home and abroad to Ballyvolane House over the busy summer period.

    Lots going on during the next few months and the highlight in May is a Charity Fundraiser Long-Table Lunch and Garden Tour in aid of Habitat for Humanity.

    Read more ›

  • West Waterford Festival of Food

    published in Events, News

    We were delighted to have taken part in the Irish Craft Gin workshop at the West Waterford Festival of Food at the gorgeous Merry’s Gastropub in Dungarvan yesterday afternoon. Gin distillers from Blackwater Distillery, Glendalough and Listoke were sharing their delicious and differing styles of gin with an enthusiastic audience.

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  • The Rise and Rise of the G&T by Jillian Bolger writing for Georgina Campbell's Ireland Blog

    published in News

    The Jillian Bolger Column in Georgina Campbell’s Ireland.

    The Rise and Rise of the G&T

    People rarely order a whiskey without specifying the distiller and, if they really know their stuff, the year. Imagine a world where we all ordered gin by name and knew as much about our favourite type as we do our favourite kind of wine.

    Read more ›

  • Cooking for Cancer

    published in Events, News

    Really looking forward to this event. Promises to be a fantastic night all in support of a very deserving cause.

    ‘Cooking for Cancer’ is taking place on Monday 3rd of April in Ballyvolane House, Castlelyons, Co Cork.

    An all-star line up of chefs will prepare a five course banquet, with all proceeds going to Breakthrough Cancer Research.

    Tickets cost €120, which includes wine. This is an evening not to be missed…

    Read more ›

  • Irish Food Writers' Drink Award 2017 for Bertha's Revenge Irish Milk Gin

    published in Events, News, Awards

    Bertha's Revenge Gin - Irish Food Writers' Guild Award Winner 2017

    We are delighted Bertha was awarded the ‘Irish Drink Award’ at the prestigious ‘Irish Food Writers’ Guild Awards 2017’ at Restaurant Patrick Gilbaud in Dublin on Thursday, 09 March 2017.

    We are absolutely delighted to have received this award and we would like to thank the members of the Irish Food Writers’ Guild for their support. We have been celebrating!

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  • Hot Press Magazine 'Tipple of the Fortnight'

    published in News, Awards

    Chuffed-to-bits with this one. Thank you very much Hotpress Magazine!

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  • Orla Kiely's top pick in Image Living & Interiors Magazine

    published in News

    Image Interiors and Living Magazine March/April 2017 is now on the shelves. Orla Kiely shares here favourite spaces and inspirations. Ballyvolane House is one of her favourite escapes. Thank you so much Orla!

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  • Good Food Ireland shares recipe for 'Salmon gravlax cured with Bertha's Revenge Gin'

    published in News

    Delighted our recipe for Gravlax cured with Bertha’s Revenge Gin was shared by Good Food Ireland. We serve this up to our guests at Ballyvolane House throughout the year. The fragrant spices and citrus notes in the gin work brilliantly with the salmon. It takes three days to cure properly. Serve with dill-mustard sauce and cucumber pickle.

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  • 'High Spirits' by Jo Linehan writing for Ear to the Ground Magazine

    published in News

    Irelands current tipple of choice is being produced by the glassfull all over the isle. But what exactly is giving Irish gin and it’s makers the edge on the market. Jo Linehan investigates.

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  • Review of Sloe Bertha by the 'Irish Gin Blogger'

    published in News

    Berthas Revenge gin hails from Ballyvolane House, a well established and beautiful country house in Co .Cork. The gin is the lovechild of two friends, Anthony Jackson, and Justin Green. Anthony, with a history of farming, then into the wine business, and Justin venturing from dairy farming into the hospitality sector, you can start to make sense of how the base spirits innovative ingredient came about- Whey alcohol. An intriguing and slightly bewildering thing to hear of a gin made from milk, but it works brilliantly.

    Read more ›

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