Ballymaloe Foods Achieves Certified B Corporation™ Status

 Press Release

Ballymaloe Foods Achieves Certified B Corporation™ Status

Pictured: Ballymaloe Foods Operations Manager Rosaleen Hyde, Sustainability Executive Johnny Tobin Allen and General Manager Maxine Hyde. Photo Credit: David Creedon.

Ballymaloe Foods joins global community of businesses

that meet exceptional standards of social and environmental

performance, accountability, and transparency.

Certified B Corporation™ is a globally recognised standard conferred by B Lab, a non-profit organisation. It signifies that a business meets verified standards of social and environmental performance, accountability, and transparency, balancing purpose with profit.

Certification is awarded following a rigorous assessment process that evaluates a company’s impact across five key areas: governance, workers, community, environment, and customers. To achieve B Corp certification, companies must complete the rigorous B Impact Assessment.

General Manager of Ballymaloe Foods, Maxine Hyde, spoke about what the accreditation means to her family business: “The environmental challenges facing us, from climate change to biodiversity loss, are gravely concerning. We're doing our best to play our part and make a positive impact where we can. Achieving B Corp certification is a really proud moment for us and recognition of the work of our team.”

At Ballymaloe Foods, sustainability is embedded in every aspect of how the business operates and makes decisions. In recent years, the company has focused on innovating its production processes to reduce waste, improve efficiency, and minimise its environmental footprint. Working closely with suppliers and partners, Ballymaloe Foods identifies waste hotspots across its value chain and implements practical circular economy solutions. 

The company has also reduced its reliance on virgin plastic by eliminating or transitioning key packaging formats to 100% recycled plastic wherever feasible. As part of its decarbonisation strategy, Ballymaloe Foods generates renewable electricity onsite through a 75 kW solar PV installation while continuously measuring and reducing its carbon footprint.

Ballymaloe Foods is also committed to ensuring good food doesn't go to waste. Through its partnership with FoodCloud, the company redistributes surplus food to charities and community organisations across Ireland. To date, the partnership has redistributed 26.3 tonnes of surplus food—the equivalent of 62,731 meals—while preventing 40 tonnes of CO₂ emissions. By ensuring surplus food reaches those who need it most, the initiative has also helped conserve 125,059m³ of water, reduce pressure on agricultural resources and support 221 community organisations.

Sustainability Executive at Ballymaloe Foods, Johnny Tobin Allen, echoes Maxine’s pride in their achievement, “Achieving B Corp certification is a proud milestone for us at Ballymaloe Foods and a reflection of the work and commitment of our entire team. The process helped us build on the sustainability work already underway, while identifying new opportunities to make an even greater positive impact. For me personally, achieving B Corp certification has been one of the highlights of my time at Ballymaloe Foods.”

Beyond its own operations, Ballymaloe Foods is committed to protecting and restoring nature. As a member of the All-Ireland Pollinator Plan and the founding partner of the Nature and Us biodiversity research initiative, the company supports biodiversity conservation, environmental awareness, and nature education for schools across Ireland.

The Certified B Corporation™ is reviewed every three years, with certified companies required to demonstrate continued improvement and transparency. For more information about Ballymaloe and its B Corp certification, visit here. 

Keep up to date with the latest news by following Ballymaloe Foods on social @ballymaloefoods. 

Nostalgic Crosshaven Stroll. And Lunch (with a Jim Reeves poster ) at Cronin's

Morning at the Merries - the fun begins in the afternoon.

Nostalgic Crosshaven Stroll. 

And Lunch at Cronin's

And where were you on Whit Saturday 1963?

(see last picture!)

The fort at Camden, and below, the Bright Tunnel

As the monotone fifties rocked and rolled into the psychedelic coloured sixties, Crosshaven was the holiday destination for Cork city dwellers. Not too many cars then but you could get the bus and, over a couple of trips, move lock stock and barrel to a rented seaside house, for the summer. Perhaps you were one of those who luxuriated in a Ford’s box bungalow (the packaging from Ford vehicles imported to the Henry’s place in the Marina).

The Free Bird: Braised free-range chicken fillet, free range bacon, cashel blue cheese, toasted brioche bun, mixed leaves & dijon mustard mayo

No matter your accommodation, holiday highlights were ice-cream and the merries, Piper’s Merries in the case of Crosshaven, and a bag of chips on the way home. The Ford boxes may be gone (are they all?) but the merries still entertain the kids in their own colourful way. The swings, the noisy bumpers, the Waltzer and the horses Merry-go-round are still there but also likely to be used for private and corporate events these days. 

Open Smoked Mackerel Plate; Cronins brown soda bread, horseradish mayo, smoked mackerel, free range egg, pickled cucumbers, pickled red onion 

Pipers, in operation since 1910, is one of Ireland's oldest fun fairs. See their website here for details (especially if you have a birthday coming up!).

Cronin's interior and, below, exterior. Cronin's was named the Pub of the Year
in the annual Georgina Campbell Awards (2022).

We were in Crosser last week and the nostalgic feeling that many Cork people have for this seaside village was reawakened as we strolled around, checking out the yachts (Cork Week was beginning), the ice-cream, and those merries of course. 

The ferry to France passing Roches Point

There are of course quite a few other attractions in the area, such as the beaches (Fountainstown, Myrtleville) and Camden Fort Meagher (not open everyday, check before you go up the hill to Camden). Perhaps you don't know but up at the fort, there are fantastic views over Cork Harbour, from Cobh to Roches Point and more.

Myrtleville has a lovely beach

Another long-standing attraction in the village is Cronin’s Bar and Restaurant and, as you can see by the pics, we made our lunch stop there, relaxing in the cool interior, escaping from the high heat of this amazing July weather.

Fountainstown

Like the holidaymakers of old, we relied on the bus service (#220) and it worked out very well indeed. We passed a few pleasant hours in "Crosser" before returning to collect the car which had been serviced in nearby Carrigaline,

One of many items of memorabilia on display in Cronin's. I did an AI check
and found the performance was part of a heavily publicised 1963 tour of Ireland, which ran from late May through mid-June. During that same week, "Gentleman Jim" also performed nearby at the Majestic in Mallow on Sunday, June 2, and the Redbarn in Youghal on Wednesday, June 5. To give you some context on that admission price it translates roughly to 48 cent in our modern euro currency. While it sounds like very small pocket change today, it was actually a premium ticket price for a dancehall in 1963. At the time, standard local showband dances usually cost around 4 or 5 shillings.
I didn't need AI after all as, at a social event over the weekend, I met a person who attended the event in 1963, enjoying the show from a perch on the balcony.

Five-Star Dunluce Lodge Scoops Another Major International Accolade

press release 

Five-Star Dunluce Lodge Scoops Another Major International Accolade

Fresh off the back of Executive Chef Stephen Holland being crowned ‘Chef of the Year’ at the prestigious Licensed & Catering News (LCN) Awards 2026, the accolades continue for Dunluce Lodge, with the five-star property now being named Best Luxury New Hotel in Ireland 2026 by the internationally renowned ‘Luxury Lifestyle Awards’.

 

The latest honour is another significant milestone in what has been an extraordinary first year for the hotel. The Luxury Lifestyle Awards celebrate the world's finest luxury brands across hospitality, travel, fashion and lifestyle, recognising excellence in guest experience, innovation, quality of service and overall luxury offering. Winning the title of ‘Best Luxury New Hotel in Ireland 2026’ is a major international endorsement and recognises Dunluce Lodge's distinctive contribution to Ireland's luxury hospitality landscape less than a year after opening its doors.

Since welcoming its first guests in 2025, Dunluce Lodge in Portrush has rapidly established itself as one of Ireland's most exciting luxury hospitality success stories. The 35-bedroom boutique retreat, overlooking the fourth fairway of the world-famous Royal Portrush Golf Club, has become synonymous with understated luxury, exceptional food, personalised service and unforgettable guest experiences on Northern Ireland's spectacular Causeway Coast.

 

Dunluce Lodge has redefined luxury hospitality in the region, attracting discerning visitors from Ireland, the United Kingdom, Europe and North America. In an industry where it can often take years for a new hotel to build its reputation, Dunluce Lodge has achieved what few properties manage in such a short space of time, earning recognition from both guests and the hospitality industry alike.

Every detail of the guest experience has been thoughtfully curated. From personalised pre-arrival planning and bespoke concierge services to luxurious accommodation, wellness experiences and tailored itineraries exploring the beauty of the Causeway Coast, the hotel offers an experience that feels both effortlessly luxurious and deeply connected to its surroundings.

 

Dining has become one of the defining pillars of the Dunluce Lodge experience. Under the direction of Executive Chef Stephen Holland, whose recent LCN Chef of the Year 2026 title has brought further acclaim to the hotel, the restaurant showcases the finest seasonal produce from Northern Ireland's exceptional natural larder. Fresh seafood landed just along the coast, locally reared meats, artisan producers and seasonal ingredients are transformed into refined dishes that celebrate the region, complemented by expertly selected wines and one of Ireland's finest collections of Irish whiskeys.

 

The hotel's growing reputation is further reflected through its membership of some of the world's most respected luxury hospitality collections. Dunluce Lodge is proudly affiliated with Small Luxury Hotels of the World and Hilton's luxury collection, while also being a member of Good Food Ireland, recognising its commitment to championing exceptional local produce and authentic Irish cuisine. The hotel is also part of the prestigious Blue Book, an exclusive collection of Ireland's finest country house hotels, castles and luxury hideaways renowned for their outstanding hospitality and unique character.

 

Commenting on the award, General Manager Stephen Meldrum said, "To receive international recognition like this within our first year is an incredibly proud moment for everyone at Dunluce Lodge. From the very beginning, our ambition was to create a luxury hotel that feels deeply connected to this remarkable part of the world while delivering the very highest standards of hospitality. Every member of our team shares a genuine passion for looking after our guests, and this award is testament to their dedication, professionalism and commitment every single day.

 

"The Causeway Coast is one of the most extraordinary destinations anywhere in the world, and we feel privileged to showcase everything that makes this region so special, from its spectacular landscapes and championship golf to its exceptional food, local producers and warm Northern Irish welcome. We are also incredibly proud to work alongside such talented local artisans, suppliers and producers whose passion and quality help make every guest experience truly memorable. We look forward to welcoming many more visitors from around the world to experience Dunluce Lodge for themselves."

 

For Dunluce Lodge, the latest accolade represents another chapter in an exceptional opening year. With international recognition, award-winning cuisine and membership of Ireland's most respected luxury hospitality collections, the five-star hotel continues to strengthen its position as one of the finest luxury destinations anywhere on the island of Ireland, while showcasing the very best of Northern Ireland to an international audience.

For more information on Dunluce Lodge see www.dunlucelodge.com  or call   + 44 28 7053 1700

 

Dunluce Lodge's Stephen Holland Named Northern Ireland's Chef of the Year

press release

Dunluce Lodge's Stephen Holland Named Northern Ireland's Chef of the Year

Prestigious industry honour crowns outstanding first year for five-star Causeway Coast destination

Just one year after opening its doors, Dunluce Lodge in Portrush, Co. Antrim is celebrating yet another landmark achievement as Executive Head Chef Stephen Holland has been named Chef of the Year at the prestigious Licensed & Catering News (LCN) Awards 2026.

Presented at Northern Ireland's most respected hospitality awards before an audience of more than 500 industry professionals, the accolade recognises Holland's outstanding culinary talent, creativity and leadership. Independently judged by SpotCheck NI to the highest industry standards, an LCN Award is regarded as one of the greatest honours in Northern Ireland's hospitality sector, celebrating excellence across hotels, restaurants, pubs, cafés, caterers and tourism providers.

The award marks another milestone in what has been an extraordinary first year for Dunluce Lodge. Since opening, the luxurious 35-bedroom, five-star hotel has firmly established itself as one of Ireland's most distinguished boutique hospitality destinations, earning a series of prestigious accolades and international affiliations while attracting discerning visitors from around the world.

Located along the spectacular Causeway Coastal Route and connected to Whiterocks Beach by its own private walkway, Dunluce Lodge offers guests a luxurious retreat where exceptional hospitality is matched by an unforgettable culinary experience. Evenings unfold at a leisurely pace, with cocktails by the fire, freshly shucked oysters at the bar and sweeping Atlantic views providing the backdrop to one of Ireland's most exciting dining destinations.

At the heart of the hotel is The Restaurant at Dunluce Lodge, where Stephen Holland has created menus that celebrate the extraordinary natural larder of Northern Ireland. Guided by seasonality, sustainability and close relationships with local farmers, fishermen and artisan producers, every dish tells the story of the Causeway Coast.

A native of County Tyrone, Holland's love of cooking began at just thirteen, inspired by his mother Patricia and his great-aunt Kathleen. His career has taken him around the world, including working alongside celebrity chef Rick Stein and preparing meals for distinguished guests including Queen Elizabeth II, before returning home with a vision to champion Northern Ireland's exceptional produce.

"The Causeway Coast offers an incredible natural pantry," says Holland. "Our aim is to give diners a true taste of this place and celebrate its rich bounty by working with exceptional local producers and allowing those ingredients to shine."

That philosophy is reflected throughout the menus. Pristine Co. Down oysters are served with Burren balsamic horseradish vinegar and lemon, while Kilkeel crab and mussel salad is complemented by fennel and dulse pickle. Fresh local seafood features prominently, from grilled fish served with brown shrimp, samphire and lemon bay vinegar to halibut with crayfish and hake paired with charred leek, potato pavé and XO sauce.

For meat lovers, provenance is paramount. Signature dishes include a 400g bone-in sirloin of Lisdergan beef served simply with rich red wine jus, alongside flax-fed beef fillet accompanied by braised beef cheek and fine herb stock, while locally sourced Eccelgreens pork is enhanced with Armagh apple butter and preserved fennel.

Beyond the restaurant, Dunluce Lodge offers a range of memorable culinary experiences. Guests can enjoy handcrafted cocktails and all-day dining in The Bar, intimate private dining in The Vault surrounded by an exceptional collection of fine wines and rare Irish whiskeys, chef's table experiences, whiskey and oyster pairings, seasonal tasting menus and foraging experiences that connect visitors with the rich landscape surrounding the hotel.

Commenting on the award, Stephen Holland said, "I am incredibly honoured to receive this recognition. This award belongs to the entire team at Dunluce Lodge whose passion and commitment make it possible for us to deliver exceptional dining experiences every day. We are fortunate to work with some of the finest producers in Northern Ireland and it is a privilege to showcase their incredible ingredients while telling the story of the Causeway Coast through our food."

Stephen Meldrum, General Manager of Dunluce Lodge, added, "Stephen's Chef of the Year award is richly deserved and is wonderful recognition of his exceptional talent, creativity and leadership. From the moment we opened our doors, our ambition has been to create one of Ireland's finest luxury hospitality experiences, with food at the very heart of that vision. Stephen and his team have achieved something truly special by showcasing the very best of Northern Ireland's outstanding produce with such skill, passion and authenticity. This award is not only a testament to Stephen's remarkable achievement but also to the dedication of our entire team, who strive every day to deliver unforgettable experiences for our guests. To receive this honour in our first year is a tremendous milestone for Dunluce Lodge and one we are immensely proud to celebrate."

Dining at Dunluce Lodge is about far more than exceptional food. It is about provenance, storytelling and a profound sense of place. Every ingredient has a source, every dish has a purpose and every meal offers guests a memorable taste of the Causeway Coast. It is food inspired by the edge of the world, where dramatic cliffs meet the Atlantic Ocean and every plate tells the story of the landscape that surrounds it.

Stephen Holland's Chef of the Year award is the latest accolade in what has already been a remarkable first chapter for Dunluce Lodge, further cementing its reputation as one of Ireland's leading luxury hospitality destinations.

Licensed & Catering News will feature Stephen Holland and his award-winning achievements in an upcoming edition of the magazine.

For more information visit www.dunluce.com or telephone +44 (0) 28 7053 1700.

West Cork Highlights. Mizen Head, Ballydehob and Bantry House

West Cork Highlights

Mizen Head, Ballydehob and Bantry House

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Mizen Head

Looking into Dunlough Bay from one of the viewing points in Mizen.

The Head itself

The bridge you pass over as you walk to the lighthouse.

A full Irish, well almost. Hasn't been touched by the lighthouse keeper.
It has been on the table in front of him for decades!

Opening times for the summer are 10.00am to 6.00pm - there are no online tickets. To find out more about this spectacular place, click on the website here. Plenty of free parking but there is a reasonable admission fee to get onto the head itself and to the various interesting exhibitions that tell of the history of the place and surroundings and much more. You also have toilets in the visitor centre along with a café.

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Also on this trip:

Dine Cent'Anni. Stay Schull Harbour Hotel

Looking for a mid day snack in West Cork. A shortlist including newcomer Harnen.

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 Ballydehob

The 12-arch Ballydehob Viaduct was built in 1886 and is still intact and safe. The narrow-gauge railway line would link the isolated, rural communities of West Cork with the market town of Skibbereen and the port of Schull. It was closed in 1953.  A public walking trail (highly recommended), with scenic views of the local estuary and beyond, incorporates the viaduct. We came on an excellent day and enjoyed the walk and the views, not to mention a lunchtime snack at Béal Blásta in the centre of the village.

Lunchtime treat at Béal Blásta, Ballydehob: Toffee and Nut Cake

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Bantry House

Bantry House and Gardens. No photos allowed inside the house.

Bantry House and Garden is a stately home overlooking Bantry Bay in Cork, in the south west of Ireland. The House has been in the family, the Whites, since 1739 and was opened to the public in 1946. They offer Bed and Breakfast accommodation in the East Wing. There is an important private collection of furniture and objects of art. 

The Estate is a popular wedding and events venue, visitors can explore the formal garden, visit the House and Tearoom, book Afternoon Tea in the Library and stay in the East Wing. The Estate is unique since it is still lived in and managed by the family. To read more, including opening times and events schedule, click here Bantry House.
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The house, from the top of the 100 steps, with Bantry Bay in the background.
The steps are closed at present but there is an unsigned "walkaround".
A sign or two would be helpful. It is worth getting up there as the
view to Bantry Bay is amazing. 

Corner of the gardens at Bantry House.

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Long life to the pizza maestros of Cent’Anni! Schull Harbour Hotel an ideal base for West Cork trip

Long life to the pizza maestros of Cent’Anni

Schull Harbour Hotel an ideal base for West Cork trip.

Pizza Pachino

Chris and Emma opened their pizzeria Cent’Anni in the West Cork village of Durrus less than three years ago and they’ve been packing them since. 

Lasagne

Where did Chris and Emma get the name? The phrase is a contraction of the Italian words cento (hundred) and anni (years). When toasting, Italians often raise their glasses and say "Cent'anni" to wish friends and family health, prosperity, and a long life.

The Durrus

Twenty pizza options here and of course, there is one called Durrus: Tomato Base, Mozzarella, Parmesan, Durrus Cheese, Fresh Rocket, Parma Ham, Parmesan Shavings & Real Olive Company aged Balsamic vinegar.

I’ve often enjoyed Cashel Blue cheese and pears together but never in a pizza. That changed at Cent’Anni when I ordered the Pachino (Tomato Base, Mozzarella, Cashel Blue Cheese, Pears, Walnuts, Mushrooms & Honey). Delicious and delightful.

Our pick of the non-pizza choices was the Lasagne, served with salad, coleslaw and garlic bread. It was another hugely satisfying plateful, so thumbs up across the table as we came to the end of the food and our refreshing non alcoholic drink, the Cent’Anni Passionfruit and Lemon Sparkling Mocktail.

Perfetto

But not finished yet! Still room for dessert and we choose the Kahlua Tiramisu. Perfetto, as they say in Italy.

Cent’Anni til we meet again in Durrus

Schull Harbour Hotel

I know I’m repeating myself here but, for the second year running, the Schull Harbour Hotel, superbly located right in the middle of the village, proved to be an ideal base for the recent trip to West Cork to visit some of the region’s "classic" highlights. Over two glorious days, we spent a very enjoyable time with visits to Bantry House (43 minutes), the gloriously sunny Mizen Head (34 minutes) and pizza at atmospheric Cent’Anni (40 minutes).

Evening drink al fresco

Overall, the spotless hotel was fine, the rooms (no armchairs though), dining areas and so on.  They also lack a lounge area but that may be coming! In the evening, we were able to relax on the shaded roadside benches and enjoy a glass or two of the Blacks Kinsale KPA. In the mornings, we enjoyed a stretch along the harbourside walk (pick it up at the pier).

The list of hot dishes for breakfast was fairly impressive, and the morning service in the plush Ariana Restaurant was good. Hot breakfast tip: go for the French Toast with local honey butter, seasonal fruit compote, fresh fruit, and cinnamon sugar. You order the hot dishes at your table other than the satisfactory Full Irish which is presented in buffet style, along with the continental breakfast choices.

They have no parking other than the public one metres across the road. We just about managed to get a spot each evening, but I wouldn't like to be trying for one at the weekends.

Also on this trip:

Looking for a mid day snack in West Cork. A shortlist including newcomer Harnen.

West Cork highlights: Mizen Head, Bantry House. Ballydehob.

Schull Harbour Hotel (from the harbourside walk).