Archive of February, 2017

  • 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.

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