This was something that I experienced recently whilst on a short break away at Mount Falcon Estate. From the moment I arrived I could feel the stresses and strains of everyday life slipping away. Located just outside Ballina in County Mayo this is a stunning property set in a hundred acres of beautiful grounds.
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| Goat's Cheese & Cherry Lollipop |
Mount Falcon Estate is an
ideal destination for anyone who likes fishing as it is situated beside the
River Moy which is one of best salmon-fishing rivers in Ireland. During the
salmon season, the kitchen will even prepare and cook the fish to serve up to
the guests that caught it. Clay-pigeon shooting and archery are offered and
keen golfers are also accommodated with a number of top-class golf-courses
nearby.
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| Herb Dumpling |
There are a number of accommodation
options available and guests can stay in the hotel or in one of the
self-catering, Swiss-style lodges located on the Estate. I decided to stay in
the hotel and loved my beautiful room. Elegantly decorated with a large,
comfortable bed, I had every modern convenience within reach. The large
bathroom was also fabulous and when I returned to my room after dinner in The
Kitchen Restaurant, I decided to indulge myself by having a hot, relaxing
bath before wrapping myself up in the fluffy dressing gown-provided.
The main purpose of my
visit was to dine in the hotel’s award-winning restaurant and having heard
great reports about the food on offer, I was dying to try it. Knowing that I
was keen to sample a good cross-section of dishes from the menu, Head Chef
Daniel Willimont prepared a tasting menu of some of the most popular dishes
for me. This memorable meal contained 16-courses and although each individual
course was small I felt that I had eaten one of the most spectacular meals of
my life.
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| Wood Pigeon |
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| Squid Ink Scallop |
Another wonderful dish
was the Sous-Vide Wood Pigeon which after being initially cooked in the
water bath was then seared in the pan before being served. This was a fabulous
dish and when I closed my eyes, it genuinely felt like I was dining in the
Estate’s forest. Served with a velvety celeriac purée, an unbelievable crisp
and flavoursome kale wafer and some pickled elderberries, each mouthful was a
joy to eat.
My favourite dish was the
Squid Ink Marinated Scallop which was spectacular. Served with
cauliflower cooked in a variety of ways, this was beautiful and striking to
look at and delicious to eat. The scallop came bathed in a squid ink and dashi
sauce which imparted a subtle taste of the sea which highlighted the sweetness
of the flawlessly cooked scallop. It literally took my breath away. In many
ways this would be a divisive dish which some people would be unsure about
because it was so unusual but I loved it.
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| Achill Lamb |
Other dishes of Achill
Lamb Rack & Braised Leg BonBon and John Dory served with an
interesting celery & Yuzu sauce were every bit as delicious and
thought-provoking on the palate. There were so many wonderful dishes and I
really got a sense of the love that had gone into preparing and cooking each
single one.
Dining in The Kitchen Restaurant
at Mount Falcon Estate is like going on a walk through the estate’s grounds
where everything on the plate tastes like the countryside it originated in. So
many chefs try to create food that has a sense of place but ultimately find
that it is difficult to achieve. Blessed with a bountiful natural larder
locally and a real understanding of how to showcase the different ingredients available
to him, Daniel Willimont has succeeded in doing this at Mount Falcon.
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| John Dory |
My meal finished with two
wonderful desserts. The first of which, Apple & Meringue, included a
lovely vanilla custard sandwiched between crisp discs of meringue and was
served with an apple soup This was served separately and poured over the
meringue just before eating. The second dessert - a lovely throw-back to the
1960s – was Crêpes Suzette which was prepared and flambéed in front of
me. Full of boozy, orange flavours, I was reminded why this is such a
great way to finish a meal.
Daniel offered to bring
me on a tour of the Estate’s kitchen gardens so we arranged to meet the
following morning. After my lovely breakfast of Pancakes & Poached Eggs,
we made our way down to the impressive gardens which are lovingly tended by
Head Gardener Alex Lavarde. Many of the ingredients that I had eaten the
previous night were grown here and I was dying to see the gardens for myself.
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| Preparing Crepes Suzette |
The kitchen garden is
located near the entrance to Mount Falcon and just a short walk from the main
hotel building and has been developed by Alex and Daniel who have worked in
close collaboration. Constance Aldrige, the previous owner, fervently believed
that food should never have to travel and this is a philosophy that has been
carried through since the hotel and restaurant was opened.
Visiting the kitchen
garden and listening to Daniel talk about his ideas for future dishes in the
restaurant using produce grown in the kitchen garden was truly inspiring. In
addition to common-place herbs and vegetables, experimental plants are grown in
the immaculately laid out beds and in the poly- tunnels. I was fascinated to
see quinoa growing and was impressed by the range of heritage varieties that
have been introduced. Bee hives are situated to one side of the garden
and a sizeable orchard is also being developed.
My tour through the
kitchen garden was a wonderful way to end my brief but thoroughly enjoyable
visit to Mount Falcon. Even though I only stayed one night, it was one of the
most relaxing breaks I have ever had. The food was outstanding. Service
throughout my stay was faultless and nothing was too much trouble. I would
recommend Mount Falcon Estate to anyone without hesitation.
Mount Falcon Estate
Foxford Road
Ballina
County Mayo
Telephone: 096-74472
Website: www.mountfalcon.com
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